Loaded with Fall Flavor, these Pumpkin Cinnamon Rolls are the perfect comfort food for breakfast on a cold Autumn morning. Ooey Gooey Pumpkin Cinnamon Filling is baked in with freshly made rolls and topped with a sweet Cream Cheese Frosting. Yum!
Now that Fall is in full swing, we are seeing lots of Fall Flavors all around. It is, without a doubt, my favorite time of the year. I love the clothes, the weather the leaves and all the delicious things that we make in the Autumn. We have pumpkin flavored treats like, Pumpkin Mousse, Pumpkin Chocolate Chip Muffins or Mini-Pumpkin Cheesecake Bites. We also love Apple Inspired Recipes like this Apple Dapple Cake, Apple Pie Cake and Apple Cinnamon Pancakes.
You just really can’t go wrong with Fall inspired flavors. Today, we’d like to keep things rolling with this delicious Pumpkin Cinnamon Rolls Recipe.
Pumpkin Cinnamon Rolls
Is there anything better than walking down into the kitchen in the morning and smelling freshly baked Cinnamon Rolls. Or even just walking past a Cinnabon in the mall! This is a comfort food website and there is just something about Cinnamon Rolls that make you feel like everything is going to be just fine. Even on the coldest, most blistery Fall mornings.
I’ve always felt that Pumpkin and Cinnamon go hand in hand. There is just something about these two ingredients coming together that I absolutely LOVE. So this recipe was a no-brainer for me. The process is super simple and you probably already have most of these ingredients in your pantry:
FOR THE ROLLS:
- Butter, cut into small pieces
- Baking powder
- Baking soda
FOR THE FILLING:
- Butter, melted
- Brown sugar
- Pumpkin pie spice
- Ground cinnamon
- Pumpkin puree
FOR THE GLAZE:
- Cream cheese, softened
- Vanilla extract
- Powdered sugar
How To Store Pumpkin Cinnamon Rolls
Honestly, these rolls are best served fresh out of the oven. Otherwise, putting them in the microwave for about 20 seconds before serving is advised. You can store them in an airtight container at room temperature and they should be good for about 3 days.
You can freeze these rolls, but not after you’ve put the Cream Cheese Frosting on top. Let them cool out of the oven completely, then wrap tightly in aluminum foil or freezer wrap. I’d wrap them all individually so you can take them out as needed. Don’t forget to label and date them! They should be good in the freezer for up to 3 months.
Can You Make These Ahead Of Time
If you want to skip out on waking up a little earlier in the morning to make these, you can make them at night and keep the dough in the fridge. Once again, you can make them up to step 6 and the dough should be good in the refrigerator for up to 12 hours. Wake up in the morning and pop them in the oven.
Notes, Tips and Variations
- ADD NUTS!- Our son is allergic to tree nuts, so we aren’t able to do this. But finely chopped walnuts or pecans would be delicious on these Pumpkin Cinnamon Rolls. Almond slivers could wok too!
- HEAVY CREAM IN THE FROSTING- You can substitute the milk for Heavy Cream in the frosting if you’d like a thicker, creamier recipe. It’s delicious but your gonna be adding some calories to this dish!
- MAPLE ICING- If you really want to dive into the tastes of Autumn, try subbing out the vanilla extract in the glaze for 1/4 cup of real Maple Syrup. And I mean REAL Maple Syrup. I’ve been known to cut costs in my recipes, but something are worth the extra money. Real Maple Syrup is one of those things!
I hope you enjoy this recipe for Pumpkin Cinnamon Rolls. If you make them, I’d love to hear how they turned out in the comments section. Happy Fall and stay warm!
Pumpkin Cinnamon Rolls
For The Rolls
- 2 cups flour
- ½ cup butter cut into small pieces
- 2 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2/3 cup milk
For The Filling
- 2 tablespoons butter melted
- ½ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ cup pumpkin puree
For The Icing
- 2 ounces cream cheese softened
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 3 to 4 tablespoons milk
Preheat oven to 375 degrees and grease an 11x9 pan with butter.
Add the flour and butter to a large bowl and use a pastry blender or fork to blend until the mixture resembles coarse sand. Stir in the sugar, baking powder, salt, and baking soda until combined.
Add the milk and stir until a loose dough begins to form. Transfer the dough to a lightly floured surface and knead until a ball forms.
Make the filling by whisking together the butter, brown sugar, pumpkin pie spice, and ground cinnamon until well combined. Add the pumpkin puree and stir until mixed.
Separate the dough into two equal balls. Roll out the first ball until the dough is around ¼ inch thick.
Spread half the butter mixture over the top of the dough and roll the dough into a log shape.
Repeat the process with the remaining dough.
Use a sharp knife to cut the log into six equal pieces. Place each piece in the prepared pan, leaving space between each roll for the cinnamon rolls to spread as they bake.
Place the cinnamon rolls in the preheated oven and bake for 25 to 30 minutes, until they are golden brown on top and cooked through.
While the cinnamon rolls are cooking, make the glaze by beating together the cream cheese, powdered sugar, vanilla, and milk. Add more milk if needed to thin the glaze.
When the cinnamon rolls are done baking, spread the glaze over the top of each cinnamon roll before serving.