These pumpkin cream cheese cinnamon rolls are big, filled with swirls of soft cinnamon dough and have the most luscious pumpkin cream cheese frosting on top. They are the perfect way to welcome the fall season with your family.
Once a glimmer of Fall happens, we all have one thing in mind, besides sweaters and cute boots.
Pumpkin. Pumpkin everything.
Candles, coffees and all our favorite fall and winter recipes. My absolute favorite are these pumpkin cream cheese cinnamon rolls, they have everything you want from a traditional cinnamon roll but with an ooey gooey lip smacking pumpkin cream cheese frosting on top.
These pumpkin cream cheese cinnamon rolls have me hooked on pumpkin season.
Soft and fluffy in the center with an ever so slight firm exterior. They have loads of swirls, so all that dreamy pumpkin cream cheese frosting nestles in to all those crevices perfectly.
The cinnamon roll itself doesn’t have any pumpkin in the batter but I think it’s better to not go overboard. It’s a good middle ground because not everyone likes pumpkin, so even those crazy non pumpkin fans enjoy these.
This frosting is bowl licking, spatula tasting, good.
Imagine you just took a bite out of the most amazing pumpkin pie, silky and smooth, but combine that with some cream cheese frosting and it is heaven on earth.
I use the same couple spices I use in my pumpkin pie that I do for these cinnamon rolls. It has the essence of pumpkin pie without overwhelming the cinnamon roll. Just like this pumpkin loaf.
How To Make Pumpkin Cream Cheese Cinnamon Rolls
One thing I really love about making cinnamon rolls is that the dough is so forgiving. You roll and roll until you have this big rectangle, fill it up with all the luscious butter and sugar and then roll it on up.
Making cinnamon rolls takes an afternoon. There are two times that the dough needs to rise. The first is to proof your yeast, this is what gives the rolls there volume. If you don’t get the yeast just right your rolls won’t rise.
The second time is after you cut the rolls and lay them in your pan.
I use sewing thread to cut my cinnamon roll pieces, for that nice precise cut.
Once they have baked in the oven, let them cool then spread your frosting all over.
What’s In Pumpkin Cream Cheese Frosting?
Here’s what you’ll need to make the pumpkin cream cheese frosting that goes on top.
- powdered sugar
- pumpkin puree
- cream cheese
- vanilla extract
Frequently Asked Questions
Over the years and many many cinnamon roll batches, both successful and unsuccessful I’ve learned a thing or two about cinnamon rolls.
So let’s take a minute and go over some things I’ve personally learned through trial and error in hopes it can help you make beautiful (stress-free) cinnamon rolls.
- My dough isn’t rising – this could be a few things
- The yeast didn’t activate properly, the liquid you added it to was either to hot or too cold
- The room is too cold. You can turn your oven on for just a minute, then off, to create some warmth, try sticking the covered bowl in there to rise
- I cut the rolls and they aren’t rising a second time – make sure that whatever method you used for the first rise you use for the second, also they will puff up a lot in the oven (see pictures)
- Sticking to the pan – line your pan with parchment paper
- The dough isn’t cooked – My last tip is to let the rolls cook long enough. There is nothing more disappointing than pulling your cinnamon rolls out of the oven, letting them cool an hour only to discover they are doughy and gooey still. A nice golden brown is what you are aiming for. If you’re questioning whether they are cooked through or not then they are probably not ready to come out.
It’s a great fall treat to make with kids. Mine love helping as much as possible and although my daughter always manages to get more ingredients on herself and the counter, then in the bowl, they still turn out perfect with the best experience since I get to make them with the people I love.
This is a really great cinnamon roll recipe and you don’t have to make it with the pumpkin cream cheese frosting if you don’t want to.
Feel free to use the same recipe at Christmas time sans pumpkin. I love making a big batch of these and surprising people with them, nothing puts a smile on a face like a a big old cinnamon roll.
More Fall Recipes To Try
- 30 Minute Broccoli Cheddar Soup – so creamy and cheesy, loaded with chunks of broccoli and carrots
- Pot Roast French Onion Soup – what could be better than pairing french onion soup and pot roast
- Shepherds Pie – savory, full of ground beef and vegetables and topped with a buttery mashed potato
- Creamy Chicken Gnocchi Soup – the most amazing chicken soup ever, made with carrots, celery and a savory creamy broth
- Better Than Starbucks Pumpkin Scones – these scones are soft and tender
- Pumpkin Roll with Silky Cream Cheese Frosting – the best pumpkin roll
- Homemade Chicken and Thyme Dumplings – homemade dumplings are so easy to make in this one pot dinner
- Sheet Pan Roasted Chicken and Root Vegetables – a lighter, healthy fall dinner
- Apple Crisp – made with oats for the topping
cinnamon roll dough
- 1 c milk, heated for 45 seconds in the microwave (warm not hot) *
- 2 1/4 tsp active dry yeast
- 1/4 tsp sugar
- 6 tbsp butter, melted
- 1/4 c sugar
- 1 1/4 tsp salt
- 3 1/4 c flour
cinnamon roll filling
- 5 tbsp butter, melted
- 1/2 c white sugar
- 1/2 c brown sugar, packed
- 1 tbsp cinnamon
pumpkin cream cheese frosting
- 2 tbsp butter
- 2 c powdered sugar
- 3 tbsp pumpkin puree
- 4 oz cream cheese
- 1/2 tsp vanilla extract
- 1/8 tsp cinnamon
- pinch of nutmeg, 1/16 tsp
- 3 tbsp milk
- Stir the yeast in to the warmed milk
- Sprinkle 1/4 tsp sugar on top
- Let rest 5-10 minutes until frothy and puffed up
- In a large mixing bowl sift together the flour, sugar and salt
- Add the wet ingredients, start stirring with a spatula
- Add the 6 tbsp of melted butter, continue stirring with a spatula until it’s starts coming together
- Use a dough hook on your mixer and stir on low for 3-4 minutes until it’s smooth in texture (alternatively, use your hands to knead)
- Use your hands to form the dough in to a tight ball and return it back to the bowl
- Cover with a kitchen towel, somewhere warm, let it rise for 60 minutes or doubled in size
- Roll out the dough with a rolling pin to about a 12” X 18” rectangle
- Pour on the melted butter, spreading it evenly
- Sprinkle on the white sugar, brown sugar and cinnamon
- Use your hands to rub it all around
- Starting with the edge furthest from you, roll the dough toward you in a typewriter motion
- Grab a piece of floss or sewing thread for perfect cuts
- Cut 12 pieces
- Grease a baking pan with butter (butter leftover from the butter wrapper works well)
- Preheat oven to 350
- Cover the rolls with a kitchen towel
- They rise better if you place them near the oven while it preheats
- Uncover the cinnamon rolls and bake for 25 minutes
- To make the pumpkin cream cheese frosting - beat together the softened butter, powdered sugar, pumpkin puree, vanilla, cinnamon, nutmeg and milk until smooth
- Let the cinnamon rolls cool down before frosting them (the frosting will just melt otherwise)
If the milk isn’t warm enough it won’t activate the yeast, it should be warm but not hot, you should be able to put your finger in the milk comfortably
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 438Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 45mgSodium: 387mgCarbohydrates: 68gFiber: 2gSugar: 39gProtein: 5g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.