There’s something downright magical about the smell of warm spices and pumpkin filling swirling together, and that’s exactly what you get with this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe. Soft, fluffy dough wrapped around sweet pumpkin pie filling and topped with luscious frosting? It’s an autumn hug on a plate.
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Why You'll Love This Recipe
I’ve made plenty of cinnamon rolls over the years, but adding pumpkin puree gives these rolls a cozy depth of flavor and incredible moisture. Toss in the spicy-sweet cream cheese frosting, and you’ve got an undeniable crowd-pleaser perfect for chilly mornings or a comforting dessert.
- Unique Flavor Boost: Pumpkin puree adds moisture and natural sweetness that makes these rolls stand out on any brunch table.
- Perfectly Soft Dough: Using tangzhong (a cooked flour-water paste) ensures the rolls stay tender and fluffy for days.
- Spiced Pumpkin Pie Filling: The rich filling tastes just like autumn in bite-sized swirls, packed with pumpkin pie spice goodness.
- Cream Cheese Frosting: That tangy, cinnamon-scented icing takes these rolls from delicious to absolutely irresistible.
Ingredients & Why They Work
Every ingredient in this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe plays an important role, whether it’s creating the perfect texture or bringing out those cozy fall flavors. Using fresh pumpkin puree and quality spices really makes a difference. Here’s what to keep in mind as you shop:
- Bread Flour: Gives the dough great structure and chewiness, essential for soft, fluffy cinnamon rolls.
- Instant Yeast: Helps the dough rise nicely without any extra hassle, so your rolls get light and airy.
- Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling, for the best taste and texture.
- Pumpkin Pie Spice: The mix of cinnamon, nutmeg, and cloves creates that classic autumn warmth.
- Heavy Cream: Adds richness to the dough and frosting, making everything feel indulgent.
- Cream Cheese: Cold cream cheese creates a creamy, tangy frosting that balances the sweet rolls beautifully.
- Butter: Room temperature butter blends perfectly into the dough and filling, ensuring moistness.
Make It Your Way
I love how adaptable this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe is—you can tweak the filling, the frosting, or even use gluten-free flour blends if you want. I often play with adding chopped pecans to the filling for crunch or swapping the classic frosting vanilla for a maple extract for a seasonal twist.
- Nutty Variation: Adding toasted pecans or walnuts into the filling or sprinkling on top adds delightful texture. I've done this many times; it’s a game-changer, especially when serving guests.
- Dairy-Free Option: Swap heavy cream for coconut cream and use dairy-free cream cheese to make it vegan-friendly without sacrificing creaminess.
- Less Sweet Version: Reduce the sugar in the filling slightly if you prefer a milder sweetness, which lets the pumpkin flavor shine through more.
Step-by-Step: How I Make Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Step 1: Prepare the Tangzhong
Start by whisking bread flour and water in a small saucepan over medium heat. Keep whisking for 4-5 minutes until it forms a thick, smooth paste. This tangzhong technique makes the dough super soft and keeps your rolls tender for days. Let it cool before adding it to your dough mix.
Step 2: Mix the Dough
In your mixer bowl, combine flour, sugar, yeast, and salt. Add heavy cream, pumpkin puree, egg, and the cooled tangzhong. Knead on low until it forms a rough dough ball. Then add softened butter a little at a time while kneading for 8-10 minutes until the dough becomes smooth and elastic. This step took me a few tries to get just right, but trust me, it’s worth the patience.
Step 3: First Rise and Roll Out
Shape the dough into a ball and let it rest for 30 minutes covered with plastic wrap. Then roll it out into a 15×21 inch rectangle. Spread on the pumpkin pie filling evenly, leaving a small border near the top. The filling is packed with brown sugar and pumpkin spice, so it smells like fall the moment you spread it on.
Step 4: Shape and Second Rise
Use a pizza cutter to slice the dough into about 12 strips (1 ¾ inches wide). Roll each strip tightly away from you and place them carefully in a parchment-lined pan. Let the rolls rise for 1-2 hours until doubled in size—a perfect moment to get your coffee ready and enjoy that cozy anticipation.
Step 5: Add Crumb Topping and Bake
Mix together butter, flour, sugar, and cornstarch for the crumb topping and sprinkle evenly over the risen rolls. Bake at 325°F (162°C) for 30-40 minutes until the rolls reach 180°F inside. The crumbly topping adds a lovely texture contrast you'll appreciate with each bite.
Step 6: Make the Cream Cheese Frosting
While the rolls bake, whip cream cheese and butter, then beat in powdered sugar until fluffy. Stir in heavy cream, vanilla, and cinnamon. This frosting is creamy, just the right balance of sweet and tangy, and perfumed with cinnamon—it’s my favorite part every time.
Step 7: Cool and Frost
Let the rolls cool for 15 minutes before slathering on the frosting. This way, it melts just a little and seeps into every swirl. It’s the finishing touch that makes these pumpkin cinnamon rolls completely irresistible.
Top Tip
From countless batches in my kitchen, I've learned that consistency and patience are key to nailing this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe every time. The dough needs time to relax and rise properly, and measuring flour correctly can be a big game changer.
- Flour Measurement: Always fluff and spoon your flour into the cup rather than scooping directly to avoid dry, tough rolls.
- Kneading Time: Don’t rush the kneading process—well-kneaded dough makes the rolls soft and elastic.
- Rise Patience: Allow the dough to rise fully, even if it takes longer, for perfect texture and flavor development.
- Frosting Timing: Spread frosting when rolls are warm but not hot—too hot and frosting melts off, too cool and it’s hard to spread.
How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Garnishes
I usually keep it simple with a dusting of powdered sugar or a pinch of extra cinnamon on top of the frosting for a bit of sparkle. Sometimes, I’ll sprinkle toasted pecans or a light drizzle of maple syrup for extra flavor and festivity.
Side Dishes
These rolls pair beautifully with a warm latte or chai tea—my go-to combo on crisp fall mornings. For brunch, I like serving them alongside crispy bacon or fresh fruit salad to balance the richness.
Creative Ways to Present
For special occasions, arrange the rolls in a circular wreath shape on a large platter, and garnish with fresh rosemary sprigs or edible flowers for a cozy, festive feel.
Make Ahead and Storage
Storing Leftovers
I store leftover rolls in an airtight container at room temperature for up to 2-3 days, or in the fridge for about 5 days. Make sure they’re completely cool before sealing to avoid sogginess.
Freezing
These rolls freeze wonderfully! I let them cool completely, then wrap each roll individually in plastic wrap and place them in a freezer bag. That way, you can thaw only what you need—super handy for busy mornings.
Reheating
To reheat, remove the plastic wrap and microwave each roll for 20-30 seconds until warm, or pop them in a 350°F oven for about 10 minutes to get a slightly crisp exterior. Add a little extra cream cheese frosting if needed—it freshens them right up!
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