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5 from 1 vote

Pumpkin Cinnamon Rolls Recipe

Ooey Gooey cinnamon rolls are a great way to start your weekend. Our Pumpkin Cinnamon Rolls Recipe has all the great cinnamon, nutmeg, cloves, and pumpkin flavors. The perfect fall treat.
Prep Time3 hours
Cook Time15 minutes
Total Time3 hours 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Bread, Favorite pumpkin recipe, Homemade cinnamon rolls, Pumpkin, Pumpkin dessert, Pumpkin puree recipe ideas
Servings: 12 rolls
Calories: 516kcal

Equipment

Ingredients

  • 1/4 cup warm water
  • 2 1/2 teaspoons yeast
  • 1 teaspoon sugar
  • 1/2 cup milk
  • 2 eggs
  • 1 cup canned pumpkin puree
  • 1/3 cup margarine melted
  • 1/2 cup sugar
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon salt
  • 5-6 cups flour

Filling

  • 1/2-2/3 cup canned pumpkin puree to your preference
  • 1/2 cup butter room temperature
  • 1 cup brown sugar
  • 2 Tablespoons cinnamon

Cream Cheese Frosting

  • 4 ounces cream cheese room temperature
  • 3 Tablespoons butter
  • 1/2 teaspoon vanilla
  • 2 - 2 1/2 cups powdered sugar

Instructions

  • Combine warm water, yeast, and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth doubles.
  • In mixer fitted with dough hook, combine milk, eggs, pumpkin, margarine, 1/2 sugar, nutmeg, salt, and cloves. Mix until smooth (don't have a mixer? You can still make these. I first used a wooden spoon until it got to be too hard and then I started using my hands. You have to knead it for a while to get that smooth consistency, but it can be done).
  • Add four cups flour to the mixing bowl. Pour frothed yeast mixture on top of flour. Knead about 5 minutes, adding flour 1/2 cup at a time until dough barely begins to clean the sides of the mixing bowl. Dough should be smooth and moist, but not sticky.
  • Spray a bowl with nonstick cooking spray. Place dough in greased bowl. Cover with a wet towel, or plastic wrap sprayed with non-stick cooking spray. Allow dough to raise until doubled, or about one hour.
  • While dough is raising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl, combine brown sugar and cinnamon, set both bowls aside.
  • Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about 1/4 inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.
  • Roll up long side of the dough, forming a long tube. Cut tube with a sharp knife, about every two inches, making 12 rolls. Place rolls in lightly greased 9x13 inch baking pan. Cover and let rise until the dough has nearly doubled, about 30 minutes.
  • Preheat oven to 400 degrees.
  • Bake rolls in oven until golden brown, about 15-20 minutes While rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla to make frosting. Spread frosting on warm rolls before serving.

Notes

If you're looking for more Pumpkin Cinnamon Rolls try our Mini Pumpkin Cinnamon Rolls!

Nutrition

Calories: 516kcal | Carbohydrates: 98g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 323mg | Potassium: 228mg | Fiber: 4g | Sugar: 54g | Vitamin A: 5197IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 3mg