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pumpkin cream cheese cinnamon rolls

Easy Pumpkin Cream Cheese Cinnamon Rolls

Delicious Easy Pumpkin Cream Cheese Cinnamon Rolls recipe with step-by-step instructions.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4
Calories: 3900
Ingredients Method

Ingredients
  

For the dough:
  • 1 cup milk
  • 2 1/4 tsp active dry yeast
  • 1/2 tsp granulated sugar
  • 4 cups all-purpose flour
  • 1/4 cup cane sugar
  • 1 1/4 tsp kosher salt
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • 1 large egg
  • 1 egg yolk
  • 4 tbsp unsalted butter, softened
  • 1/3 cup pumpkin puree
For the filling:
  • 4 tbsp melted butter
  • 1 cup packed brown sugar
  • 1/2 cup cane sugar
  • 1 tbsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
For the pumpkin cream cheese frosting:
  • 4 oz cream cheese
  • 2 tbsp unsalted butter, softened
  • 2 tbsp pumpkin puree
  • 1/4 tsp vanilla extract
  • 1/8 tsp ground cinnamon
  • 1/8 tsp pumpkin pie spice
  • 1 cup powdered sugar

Method
 

  1. Warm the milk to about 100-110°F, then sprinkle the active dry yeast over the top, followed by 1/2 teaspoon of granulated sugar. Gently swirl or wiggle the bowl so some yeast sinks into the milk. Let the mixture stand for 10 minutes until it becomes foamy.
  2. In the bowl of a stand mixer, combine the all-purpose flour, 1/4 cup cane sugar, 1 1/4 teaspoons kosher salt, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon ground cinnamon. Mix to distribute the dry ingredients. Add the activated yeast mixture from Step 1, as well as the egg, egg yolk, 4 tablespoons softened unsalted butter, and 1/3 cup pumpkin puree. Mix everything on medium-low speed for about 5 minutes until a smooth dough forms. Shape the dough into a ball, then grease the bowl lightly and return the dough. Cover and let it rise in a warm place for about 1 hour, or until doubled in size. I find that placing the bowl in a slightly warm (but off) oven helps the dough rise nicely.
  3. After the dough has risen, turn it out onto a floured countertop. Roll the dough into a large rectangle measuring roughly 12 by 18 inches. In a small bowl, mix together 1 cup packed brown sugar, 1/2 cup cane sugar, 1 tablespoon ground cinnamon, and 1/2 teaspoon pumpkin pie spice to make the filling. Brush the rolled dough evenly with the 4 tablespoons melted butter, then sprinkle on the cinnamon sugar mixture, covering the surface evenly. Starting from the long edge, roll up the dough tightly into a log. Use a piece of thread or a serrated knife to cut the log into 12 equal rolls.
  4. Arrange the cut rolls into a greased 9x13-inch baking dish. Cover and let them rise for another 30 minutes. While the rolls are rising, preheat your oven to 350°F. Once risen, uncover and bake the rolls for 25 to 30 minutes, or until golden brown and cooked through. Remove the cinnamon rolls from the oven and let them cool for a few minutes. I like to slightly underbake the rolls so they stay soft and gooey in the center.
  5. While the rolls are cooling, beat together the cream cheese, 2 tablespoons softened unsalted butter, 2 tablespoons pumpkin puree, 1/4 teaspoon vanilla extract, 1/8 teaspoon ground cinnamon, 1/8 teaspoon pumpkin pie spice, and 1 cup powdered sugar in a bowl until smooth and creamy.
  6. Spread the pumpkin cream cheese icing generously over the warm cinnamon rolls. Serve immediately while they're gooey and fresh. For an extra special touch, I sometimes add a sprinkle of cinnamon on top just before serving.