Soft and Fluffy Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls is one of my favorite fall breakfast, hands down. A trayful of them baking in the oven and that cinnamon smell lingering in the air, just feels right, like autumn. They always turn out soft and pillowy – is that even a word? – but it’s really the only way to describe their springy, fluffy texture.

The dough stays moist and rich from pumpkin puree, which also gives a nice pumpkin flavor to these rolls. I’ve found that weighing the ingredients instead of using measuring cups is the difference between a sticky dough and a perfect easy to roll one – so don’t scrimp here. Also the recipe uses self-rising flour so less kneading is needed. Just mix till combined and smooth.

Also Read: 20+ Delicious Pumpkin Desserts to Bake this fall

Living in Texas, I unfortunately have to wait until it cools down a bit to make them, which means I’m baking them around late October. The warm spices in the dough pair perfectly with a generous swirl of cinnamon sugar in the center. A simple pumpkin cream cheese frosting finishes the roll. A mouthful of these baked goodies will have you singing Hello Fall!

How to Make Pumpkin Cinnamon Rolls

Soft, pillowy pumpkin cinnamon rolls with warm fall spices, a cinnamon-sugar swirl, and a rich cream cheese frosting is the ultimate cozy fall breakfast. This recipe makes about 15 small delicious rolls.

Also Read: 22 Cozy Fall Desserts just in time for Thanksgiving!

Ingredients

For the Rolls:

• 1 cup milk
• 1 tbsp dry yeast
• 2 cups self-rising flour
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 2 large eggs
• ½ cup pumpkin puree
• 2 tbsp brown sugar
• 3 tbsp granulated sugar
• 1 stick butter, melted

For the Frosting:

• 4 oz cream cheese, softened (half an 8 oz package)
• ¼ cup powdered sugar
• ¼ cup pumpkin puree
• 2 tbsp milk

Mise en Place

• Warm the milk until just lukewarm, then measure out the yeast, self-rising flour, cinnamon, and nutmeg.
• Crack the eggs into a small bowl, and measure the pumpkin puree, brown sugar, granulated sugar, and melted butter.
• For the frosting, set the cream cheese out to soften, and measure the powdered sugar, pumpkin puree, and milk.

Instructions

1. Pour the warmed milk into a large bowl and sprinkle the yeast over the top. Let sit for 5 to 10 minutes, until foamy, to make sure the yeast is active.
2. Whisk the eggs, granulated sugar, and melted butter into the milk and yeast mixture until smooth and well combined.
3. Add the self-rising flour to the bowl and stir just until a soft dough comes together. Turn the dough out onto a lightly floured surface and knead gently for 1 to 2 minutes, just until smooth – self-rising flour needs much less kneading than regular flour.
4. Cover the dough and let it rest in a warm spot until slightly puffed, about 30 to 45 minutes.
5. Turn the dough out onto a floured surface and roll it into a rectangle, roughly 12 by 9 inches. Spread pumpkin puree evenly onto it.
6. Mix brown sugar, cinnamon, and nutmeg in a small bowl, sprinkle it over the rolled dough.
7. Starting from one long edge, roll the dough into a tight log, pinching the seam to seal. Slice into 1 inch thick rolls.
8. Arrange the rolls cut-side up in a greased 13 X 9 inch baking pan, leaving a little space between each. Cover and let rise for another 20 to 30 minutes, until slightly puffy.
9. Preheat the oven to 350°F (175°C) toward the end of the rise.
10. Bake the rolls until golden on top and cooked through in the center, about 20 to 25 minutes.
11. While the rolls bake, beat the cream cheese until smooth, then mix in the powdered sugar, pumpkin puree, and milk until creamy and well combined.
12. Let the rolls cool for about 10 minutes, then spread the pumpkin cream cheese frosting generously over the top while they’re still warm.

There’s nothing like the look on my kid’s faces when they wander into the kitchen and realize it’s a pumpkin cinnamon roll kind of morning. I’ve started making a double batch whenever I bake these, since one never seems to last past breakfast. They go really well with a steaming hot cup of coffee. I have brought them to fall potlucks, kids soccer practices, and book clubs – they simply disappear while women gather around asking for the recipe. Trust me, they’re that good!