Pumpkin Cinnamon Rolls Recipe With Cream Cheese Icing

These Pumpkin Cinnamon Rolls with Cream Cheese Icing are soft, fluffy, and packed with cozy fall flavors. Each roll is swirled with a sweet cinnamon filling, and the pumpkin adds just the right amount of warmth and richness. Topped with a smooth and tangy cream cheese icing, these rolls are the perfect treat for a cool autumn morning or even as a comforting dessert. If you’re a fan of classic cinnamon rolls, you’ll love this seasonal twist. It’s a delicious way to bring the taste of fall into your kitchen

Ingredients & Substitutions

Pumpkin Purée: This gives the rolls their pumpkin flavor and makes them soft and moist. Be sure to use pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices. If you don’t have pumpkin purée, you could try mashed sweet potatoes or even butternut squash as a substitute.

All-Purpose Flour: Regular all-purpose flour works best for these rolls, giving them structure and the perfect texture. If needed, you can use bread flour for a slightly chewier result, or swap in a gluten-free 1:1 flour blend to make them gluten-free.

Brown Sugar: Brown sugar adds sweetness and a bit of molasses flavor, which complements the pumpkin and cinnamon. Light or dark brown sugar both work. If you don’t have brown sugar, white granulated sugar can be used, but you’ll miss out on that deeper flavor.

Cinnamon: Cinnamon is key to the filling, giving the rolls their warm, spiced flavor. You can also add a pinch of nutmeg or cloves for extra fall spices if you like.

Yeast: Active dry yeast or instant yeast will help the dough rise and become fluffy. Make sure your yeast is fresh so your rolls puff up properly. If you’re using instant yeast, you can skip the step of proofing it in warm water and mix it straight into the dry ingredients.

Butter: Butter adds richness to both the dough and the filling. Use unsalted butter for best results, but if you only have salted butter, you can use it and reduce the added salt in the recipe.

Cream Cheese: The cream cheese in the icing makes it tangy and creamy. Regular, full-fat cream cheese works best, but if you’re looking for a lighter version, you can use reduced-fat cream cheese. Avoid using whipped cream cheese, as it won’t give the same texture.

Powdered Sugar: This sweetens the icing and helps give it that smooth, creamy consistency. There’s no real substitute for powdered sugar in icing, but you can adjust the amount depending on how sweet you want it.

Milk: A little milk thins out the icing to make it spreadable. You can use any kind of milk, whether it’s whole milk, 2%, or a non-dairy option like almond or oat milk. Just keep in mind, richer milks will give a creamier texture.

The Preparation Method

Make the Dough:
In a small bowl, warm the milk until it’s lukewarm (not hot), then stir in the yeast and let it sit for about 5-10 minutes until foamy. In a large bowl, combine the pumpkin purée, melted butter, brown sugar, and egg. Add the foamy yeast mixture and stir everything together.

Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too sticky, add a bit more flour, one tablespoon at a time, until it’s soft and slightly sticky but manageable.

Knead the Dough:
Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook if you prefer. Once kneaded, place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Prepare the Filling:
While the dough is rising, mix the softened butter, brown sugar, and cinnamon in a bowl until well combined.

Roll Out the Dough:
After the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large rectangle, about ¼ inch thick. Spread the cinnamon-sugar butter mixture evenly over the dough, leaving a small border around the edges.

Form the Rolls:
Starting from one of the long edges, roll the dough tightly into a log. Pinch the seam to seal it. Slice the log into about 12 even pieces and place them in a greased baking dish, leaving a little space between each roll. Cover the rolls and let them rise for another 30-45 minutes until they’re puffy.

Bake:
Preheat your oven to 350°F (175°C). Once the rolls have risen again, bake them for 20-25 minutes, or until golden brown and cooked through.

Make the Cream Cheese Icing:
While the rolls are baking, beat together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth. Add more milk if needed to reach your desired consistency.

Ice the Rolls:
Once the pumpkin cinnamon rolls are out of the oven, let them cool slightly before spreading the cream cheese icing over the top. Serve warm and enjoy

Prep Time: 20 minutes, Cooking Time: 25 minutes, Total Time: 2 hours 30 minutes, 300 Kcal per serving, Servings: 12

All-Purpose Flour

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Pumpkin Purée

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Brown Sugar

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Does cream cheese icing on cinnamon rolls need to be refrigerated?

Yes, cream cheese icing should be refrigerated, especially if you’re not serving the cinnamon rolls right away. Since it’s made with dairy, it’s safer to store the rolls with cream cheese icing in the fridge to prevent spoilage. You can leave them at room temperature for a few hours when serving, but any leftovers should go back in the refrigerator to keep them fresh. For more on cream cheese, check out this Wikipedia article.

How to Serve

Pumpkin Cinnamon Rolls are best served warm, fresh out of the oven. The cream cheese icing will melt slightly, creating a smooth, sweet layer on top. If you’re serving them for breakfast or brunch, they pair perfectly with a hot cup of coffee or tea. For a dessert option, you can add a scoop of vanilla ice cream on the side. If you have leftovers, warm them up briefly in the microwave to soften the rolls and refresh the icing. Keep them covered to maintain their freshness.

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