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Cozy Pumpkin Spice Cinnamon Rolls Recipe with Cream Cheese Frosting

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Soft, spiced pumpkin cinnamon rolls with a tangy cream cheese frosting, perfect for cozy fall mornings and holiday brunches.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, plus extra for dusting
  • 1 packet (2 ¼ tsp / 7g) active dry yeast
  • ½ cup (120ml) warm whole milk (about 110°F / 43°C)
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 6 tbsp (85g) unsalted butter, melted and slightly cooled
  • 1 tsp salt
  • ¾ cup (150g) brown sugar, packed
  • 2 tbsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 4 tbsp (55g) unsalted butter, softened
  • 4 oz (115g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1–2 tbsp milk (optional, to thin if needed)

Instructions

  1. Warm the milk to about 110°F (43°C). Stir in the yeast and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
  2. In a large bowl, combine the flour, sugar, and salt. In a separate bowl, whisk the pumpkin puree, eggs, melted butter, and the activated yeast mixture until smooth.
  3. Slowly add the wet mixture to the flour, stirring to combine. Knead the dough for 8-10 minutes by hand or 5 minutes in a stand mixer with the dough hook until smooth and slightly tacky but not sticky.
  4. Shape the dough into a ball, place in a greased bowl, and cover. Let it rise in a warm spot for 1 to 1½ hours until doubled in size.
  5. Mix the brown sugar, cinnamon, ginger, nutmeg, and cloves in a small bowl. Soften the butter to room temperature.
  6. Punch down the dough and roll it into a 15×9 inch rectangle on a floured surface. Spread softened butter evenly over the surface, then sprinkle the spiced sugar filling, leaving a small border around edges.
  7. Roll the dough tightly from the long edge into a log. Pinch the seam closed. Cut the log into 12 equal slices about 1 to 1¼ inches thick.
  8. Place the rolls cut side up in a greased 9×13-inch pan, spaced evenly but close enough to rise into each other.
  9. Cover the pan and let the rolls rise for 45 minutes to 1 hour until puffy and nearly doubled.
  10. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through. Tent with foil if tops brown too fast.
  11. While rolls bake, beat cream cheese and butter until smooth. Add vanilla and powdered sugar gradually, beating until fluffy. Thin with milk if needed.
  12. Let rolls cool for 10 minutes, then spread frosting generously. Serve warm.

Notes

Use warm milk (about 110°F) to activate yeast properly. Knead dough well to develop gluten for soft texture. Avoid overfilling the rolls to prevent leaking and burning. Frost rolls while warm for best melting effect. Dough can be refrigerated overnight after rolling and cutting for convenience.

Nutrition

Keywords: pumpkin spice cinnamon rolls, cream cheese frosting, fall baking, pumpkin cinnamon rolls, cozy breakfast, holiday brunch

Find it online: https://yumnode.com/cozy-pumpkin-spice-cinnamon-rolls-recipe-with-cream-cheese-frosting-easy-step-by-step/