If you are craving a cozy, soft, and irresistibly flavorful treat, this Pumpkin Cream Cheese Cinnamon Rolls Recipe will become your new best friend in the kitchen. Imagine the tender dough infused with warm pumpkin puree and spices, rolled up with a cinnamon-sugar filling, then crowned with a luscious cream cheese and maple syrup frosting. Every bite feels like autumn wrapped in sweetness, offering a perfect balance of spice, creaminess, and hearty texture. Whether for a weekend brunch or a special holiday breakfast, these rolls bring comfort and joy with every mouthful.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is simpler than you might think, yet each component plays a crucial role in creating the perfect Pumpkin Cream Cheese Cinnamon Rolls Recipe. From the creamy pumpkin puree lending moisture and color, to the warming spices that make every bite cozy, these ingredients combine to deliver that perfect fall flavor and soft texture.
- Whole milk: Warmed to activate the yeast gently, helping the dough rise nicely.
- Unsalted butter: Melted for enriching the dough and softened for spreading inside the rolls.
- Canned pumpkin puree: Adds moisture, natural sweetness, and that rich orange hue without overpowering.
- Granulated sugar: Used both in the dough and cinnamon filling for balanced sweetness.
- Salt: Enhances the flavors and balances the sweetness perfectly.
- Large egg: Brings structure and tenderness to the dough.
- Instant or active dry yeast: The key to soft, fluffy rolls with a perfect rise.
- All-purpose flour: The base for the dough, providing structure and chewiness.
- Ground nutmeg: Adds warm spice that complements the pumpkin perfectly.
- Ground cinnamon: A classic spice that creates the iconic filling flavor everyone loves.
- Full-fat cream cheese: Softened for the luscious frosting that melts gently over the warm rolls.
- Maple syrup: Mixed into the frosting to add a delicate natural sweetness and depth.
How to Make Pumpkin Cream Cheese Cinnamon Rolls Recipe
Step 1: Prepare the Dough Mixture
Start by warming the milk with melted butter until it’s pleasantly warm to the touch, which helps wake up the yeast without harming it. In a large mixing bowl, whisk together the pumpkin puree, sugar, nutmeg, salt, and the warm milk mixture. Adding the egg and yeast comes next, stirring gently to combine everything well. Gradually, mix in the flour until a soft dough begins to form. This combination sets the stage for the soft, flavorful rolls.
Step 2: Knead the Dough
Turn the dough onto a lightly floured surface or use a stand mixer with a dough hook to knead. This process develops the gluten, giving the rolls their tender yet sturdy texture. Knead for about five minutes until the dough is smooth, elastic, and passes the windowpane test, meaning it can stretch thin without tearing. If the dough feels sticky, dust with a bit more flour gradually—this step helps you get just the right consistency.
Step 3: First Rise
Place your dough into a greased bowl and cover it with a clean towel or plastic wrap. Let it rest in a warm, draft-free spot so the yeast can work its magic. In about one to two hours, it should double in size, becoming airy and light. This rising time is crucial as it builds the fluffy texture your Pumpkin Cream Cheese Cinnamon Rolls Recipe is known for.
Step 4: Roll and Add Filling
Once risen, roll the dough out on a floured surface to form a rectangle. Spread the softened butter evenly across the dough’s surface—this richness helps the cinnamon filling stick and melt within each roll. Sprinkle evenly with the cinnamon and sugar mixture, which brings the iconic sweet-spicy swirl inside every bite.
Step 5: Shape the Rolls
Carefully roll the dough tightly into a log from one long side to the other. Use a sharp knife or dental floss to slice the roll into 10 to 12 even pieces. Placing these cut rolls cut-side up in a greased baking dish allows them to expand as they bake, keeping their gorgeous spiral shapes intact.
Step 6: Second Rise and Baking
Cover your cut rolls again and let them rise in a warm spot for about 45 minutes until doubled in size once more. Preheat your oven to 350°F (177°C) and bake for 25 minutes, tenting the rolls loosely with foil after 15 minutes to prevent over-browning. When finished, your kitchen will be filled with an intoxicating aroma, and your rolls will be puffed, golden, and irresistibly inviting.
Step 7: Cream Cheese Icing
While the rolls bake, beat together softened cream cheese, maple syrup, and sugar until smooth and creamy. Spread this luscious frosting over the warm rolls as soon as they come out of the oven. The warmth softens the icing, creating a glossy, velvety finish that ties the entire Pumpkin Cream Cheese Cinnamon Rolls Recipe together perfectly.
How to Serve Pumpkin Cream Cheese Cinnamon Rolls Recipe
Garnishes
For an extra touch, sprinkle a little freshly grated nutmeg or a dusting of cinnamon right over the cream cheese frosting. Toasted pecans or chopped walnuts add delightful texture and a nutty contrast that complements the soft, sweet rolls beautifully.
Side Dishes
These rolls pair wonderfully with a simple cup of coffee or chai tea, enhancing their cozy, spiced flavors. For a heartier breakfast, serve alongside scrambled eggs or a fresh fruit salad to balance the richness.
Creative Ways to Present
Arrange your rolls on a rustic wooden board or in a pretty ceramic dish for sharing that invites conversation and indulgence. Wrapped individually in parchment paper tied with twine, they also make fantastic homemade gifts that show off your baking skills and warm heart.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Pumpkin Cream Cheese Cinnamon Rolls Recipe, store them in an airtight container at room temperature for up to two days. Keeping them sealed helps maintain their softness and freshness.
Freezing
You can freeze unbaked rolls after shaping them, placing them in a single layer on a baking sheet until firm, then transferring them to a freezer bag. Thaw them overnight in the fridge, then let them rise before baking for fresh-from-the-oven warmth any time.
Reheating
To reheat, warm the rolls gently in the microwave for 20 to 30 seconds or in a low oven until soft and just heated through. Add a little extra cream cheese icing if you want to refresh that melted, glossy texture.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but be sure to cook and puree the fresh pumpkin thoroughly until smooth. Canned pumpkin puree is convenient and consistent, which helps maintain the recipe’s perfect texture.
What is the best way to measure flour for the dough?
Lightly spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly with the cup, which can pack in too much flour and make the dough dense.
Can I make this recipe vegan?
With some substitutions like plant-based milk, vegan butter, and cream cheese alternatives, you can enjoy a vegan version. Just keep in mind yeast may behave slightly differently with different ingredients.
How do I know when the rolls are fully baked?
They should be golden brown on top, puffed up, and slightly spring back when pressed gently. The smell of cinnamon and pumpkin filling will also signal they’re ready.
Can I make the dough ahead and refrigerate it?
Absolutely! After the first knead, cover the dough and refrigerate overnight. Bring it to room temperature before rolling and adding the filling for your Pumpkin Cream Cheese Cinnamon Rolls Recipe.
Final Thoughts
Trying this Pumpkin Cream Cheese Cinnamon Rolls Recipe is like wrapping yourself in a warm hug on a chilly morning. The combination of pumpkin, cinnamon, and creamy frosting creates a treat that feels both special and comforting. I can’t wait for you to bake a batch and share this delicious experience with friends and family. Trust me, once you try them, these rolls will become a beloved staple in your baking rotation!
Print
Pumpkin Cream Cheese Cinnamon Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 25 minutes
- Yield: 10 servings 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cream Cheese Cinnamon Rolls combine the warm, cozy flavors of pumpkin and cinnamon with a rich cream cheese icing. Soft and fluffy yeast rolls are infused with pumpkin puree and spices, filled with cinnamon sugar, then baked to golden perfection. Topped with a smooth maple-sweetened cream cheese frosting, these rolls are a perfect autumnal treat for breakfast or dessert.
Ingredients
Dough
- 1/3 cup (80 ml) whole milk, warmed
- 2 tablespoons (28 g) unsalted butter, melted
- 1/2 cup (120 g) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon (3 g) salt
- 1 large egg, room temperature
- 2 1/4 teaspoons (7 g) instant or active dry yeast
- 2 2/3 cups (335 g) all-purpose flour
- 1/4 teaspoon (0.5 g) ground nutmeg
Filling
- 6 tablespoons (85 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (8 g) ground cinnamon
Cream Cheese Icing
- 4 ounces (113 g) full-fat cream cheese, softened
- 2 tablespoons (30 ml) maple syrup
- 1 tablespoon (12.5 g) granulated sugar
Instructions
- Prepare the dough mixture. Warm the whole milk and melted unsalted butter until warm to touch but not hot. In a large bowl, whisk together pumpkin puree, granulated sugar, ground nutmeg, salt, and the warm milk/butter mixture. Add the egg and yeast, stirring to combine. Gradually mix in the flour until a soft dough forms.
- Knead the dough. Knead the dough by hand or with a stand mixer fitted with a dough hook for about 5 minutes until smooth and elastic, passing the windowpane test. If sticky, add up to 1/4 cup additional flour gradually until dough is easy to handle.
- First rise. Place dough in a lightly greased bowl, cover with towel or plastic wrap, and let it rise in a warm, draft-free area until doubled in size, about 1 to 2 hours.
- Roll and add filling. On a floured surface, roll the risen dough into a rectangle. Spread softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture evenly on top, then tightly roll the dough into a log shape.
- Cut and arrange rolls. Slice the rolled dough into 10 to 12 equal pieces using a sharp knife or dental floss. Arrange pieces cut-side up in a greased baking dish. Cover and let rise again until doubled in size, approximately 45 minutes.
- Bake the rolls. Preheat oven to 350°F (177°C). Bake rolls for 25 minutes, tenting loosely with foil at 15 minutes to prevent over-browning. Rolls are done when puffed and golden brown with a fragrant aroma.
- Prepare cream cheese icing. Beat softened cream cheese with maple syrup and granulated sugar until smooth and creamy, about 3 to 4 minutes.
- Ice the warm rolls. Spread the cream cheese icing over the warm rolls so it melts slightly for an even, indulgent texture.
Notes
- Ensure milk is warm, not hot, to properly activate the yeast without killing it.
- The pumpkin puree should be plain, not pumpkin pie filling, to control sweetness and spice level.
- Kneading adequately is key for a soft, fluffy texture.
- Tent with foil during baking to avoid overly browned tops.
- For a stronger pumpkin flavor, a pinch of additional cinnamon or pumpkin pie spice may be added to the dough.
- Use full-fat cream cheese for best texture and flavor in icing.
