These tender, fluffy Pumpkin Cinnamon Rolls are filled with a pumpkin spice filling and topped with luscious browned butter cream cheese frosting. These are a fall treat you'll dream about all year long!
'Tis the season....for everything PUMPKIN SPICE! If you've been a fan of Dance Around the Kitchen for awhile, you've seen lots of pumpkin faves. From pumpkin crisp to streusel-topped pumpkin muffins, there's truly a little something for everyone who loves pumpkin flavor this time of year!
So where'd this recipe come from?? I took the BEST cinnamon rolls and changed just a few things to turn "regular cinnamon rolls" into perfect-for-fall Pumpkin Cinnamon Rolls!
And then I added a browned butter cream cheese frosting and I can't even tell you how much I LOVE this pumpkin cinnamon roll recipe!!! So, I guess you'll just have to try it and see for yourself! 😉
Pumpkin Cinnamon Roll Ingredients
- Quick Rise Yeast
- Sugar
- Very Warm Water (110-115°F) - The temperature is super important to activate the yeast properly!
- Milk - Use whatever milk you've got on hand. Whole milk is my favorite in this rich dough!
- Pumpkin Puree - I always used canned pumpkin, but you can opt to make your own if you wish.
- Mashed Potatoes - I know, I know...it seems odd. But looking at if from a science aspect, it makes sense. Potato starch can hold more moisture than wheat starch, so the addition of the mashed potatoes helps give these the BEST texture! So soft & tender!
- Butter - I like to use salted butter, but you can also used unsalted butter. You'll need it for all three components of the recipe - the dough, the filling and the frosting.
- Egg Yolk
- Salt
- Vanilla Extract - You'll use this for the dough and the frosting.
- All Purpose Flour
- Brown Sugar - Light or dark brown sugar works great here.
- Pumpkin Pie Spice - Feel free to use store-bought or homemade. Or in a pinch, you can simply use cinnamon instead of pumpkin pie spice. (Fun fact: You'll notice there's no spice added to the dough. This is because cinnamon actually inhibit yeast activity and therefore affect the texture you're looking for in a cinnamon roll!)
- Cream Cheese - Be sure to use the brick-style cream cheese. You can use regular or "light" cream cheese.
- Powdered Sugar
Overview: How to Make Pumpkin Cinnamon Rolls
Though the recipe might look long and intimidating, if you just take it one step at a time, you'll find it to be easier than you think!
1. Make the dough.
2. Let the dough rise.
3. Make the filling.
4. Use a rolling pin to roll the dough out, add the filling and roll it up.
5. Cut the dough into 12 evenly-sized pieces and place in a baking dish.
6. Let the rolls rise.
7. Time to bake!
8. Make the frosting and top the rolls.
How to Store Pumpkin Cinnamon Rolls with Browned Butter Cream Cheese Frosting
Cover the pan with aluminum foil or plastic wrap and store at room temperature for 1-2 days or in the fridge for 5 days. I always recommend popping the cinnamon rolls in the microwave to bring back the soft, gooey texture when it's time to enjoy!
How to Freeze Cinnamon Rolls
There are two great ways to do this. I'll explain both option.
Freeze the uncooked rolls. To do so, you'll follow the recipe through the first rise, then fill the dough, roll it up and cut it the dough into 12 rolls. Now, you'll place them on a cookie sheet lined with waxed paper. Place the pan in the freezer right away.
Once they're frozen solid, you can place them in a freezer bag. When ready to enjoy, place the "pucks" into a greased baking pan, and let them thaw at room temperature. Once they're soft and have gotten puffy, you'll bake them and proceed per usual.
Freeze the cooked rolls. To go this route, you'll bake the rolls and let them cool completely (don't frost). Cover tightly with plastic wrap and then a layer of aluminum foil. When ready to enjoy, let them thaw out and frost them.
Tips for Making the BEST Pumpkin Cinnamon Rolls
1. Measure accurately. Baking is a science, so accurate measurements are key! This is especially important with the flour. To properly measure flour, use a large spoon and scoop it into the measuring cup and level it off with a butter knife.
2. Pay extra attention to the yeast. First, make sure your yeast is fresh and hasn't expired. Then, be sure to measure the temperature of the water you mix it into. You'll want it to be right around 110F to properly activate.
3. Kneading is needed. (This step is so important!) Kneading the dough is essential for developing gluten, which gives the rolls structure and a chewy texture. Knead the dough (by hand or in a mixer with a dough hook attachment) until it's smooth, elastic, and slightly tacky to the touch.
4. Be patient. Making cinnamon rolls requires time and patience. Don't rush the process. Give the dough time to rise properly (both the first rise AND second rise are vital!) so you end up with deliciously fluffy pumpkin cinnamon rolls!
5. Even slicing. To get beautiful, well-defined swirls in the rolls, there are a couple things to keep in mind. Be sure to roll the dough out into a nice rectangle that's an even thickness. Then, roll the dough up tightly. And lastly, when cutting the rolls, use a sharp serrated knife or a piece of unflavored dental floss to cut clean slices.
More Pumpkin Spice Goodies!
Layered Pumpkin Cheesecake Bars
Pumpkin Cinnamon Rolls with Browned Butter Cream Cheese Frosting
Ingredients
Cinnamon Roll Dough
- 1 packet quick rise yeast (2 ¼ teaspoons)
- ⅓ cup + 2 teaspoons sugar divided
- ¼ cup very warm water (110-115°F)
- ½ cup very warm milk
- ¾ cup pumpkin puree
- ⅓ cup mashed potatoes
- ¼ cup butter softened
- 1 egg yolk
- ½ teaspoon salt
- 1 teaspoon vanilla
- 4 ½ - 5 cups all purpose flour
Pumpkin Spice Filling
- 6 tablespoons butter melted
- ¾ cup brown sugar
- 1 tablespoon flour
- 1 tablespoon pumpkin pie spice
Browned Butter Cream Cheese Frosting
- ⅓ cup butter
- 3 ounces cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
Make the Dough
- In a small bowl, add the yeast and 2 teaspoon sugar to the water (be sure that the water is 110-115°F). Give it a stir and set aside.
- In the bowl of a stand mixer fitted with the dough attachment, add the warm milk, ⅓ c sugar, pumpkin puree, mashed potatoes, butter, egg yolk, salt and vanilla. Stir until the butter is melted.
- Add 1 cup of the flour and stir to combine.
- Pour in the yeast mixture (should have risen a bit and look foamy) and stir.
- Add the remaining flour. Knead the dough (by hand for 12 minutes) or by using the stand mixer on low speed for 10 minutes. The dough will be a bit sticky, but you should be able to touch the dough lightly with your finger and have it not stuck to your finger. (It might pull a bit, but should release from your finger). If it's too sticky, add an additional ¼ - ½ cup flour and knead an additional few minutes to make sure its well-incorporated.
- Using greased hands, gather the dough into a ball and place into a greased glass bowl. Cover with a clean towel or plastic wrap and set in a warm place to rise for 60-90 minutes.
Fill and Shape the Rolls
- Combine the melted butter, brown sugar, flour and pumpkin pie spice; set aside.
- Once the dough has doubled in volume, punch it down and then lay it on a greased countertop. Roll the dough into a large rectangle (mine was about 17" x 19").
- Dollop the filling mixture over the dough and spread carefully with the back of a spoon.
- Roll the dough up.
- Use a piece of fishing line or unflavored floss to cut the dough into 12 equal pieces.
- Place the rolls into a greased 9x13" pan. Cover with a clean towel or plastic wrap and let rise in a warm place for 30-60 minutes, or until puffy and noticeably larger.
Bake the Rolls
- Preheat oven to 350°.
- Once the oven is preheated, bake the rolls for 18-22 minutes or until a light golden brown on top and a thermometer stuck into the center of a roll registers 190°F.
Make the Frosting and Top the Rolls
- Add the stick of butter to a small saucepan over medium heat.
- Stir the melted butter frequently for 5-10 minutes or until the butter starts turning brown.
- As soon as the butter starts to turn color, remove from the heat and pour into a bowl. Refrigerate for at least an hour before making the frosting.
- Add the cooled browned butter (and all the brown particles the sunk to the bottom!) and cream cheese to a mixing bowl. Beat until smooth.
- Beat in the powdered sugar and vanilla and mix until smooth.
- Spread on top of the pumpkin cinnamon rolls and serve warm!
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