Pumpkin Pie Cinnamon Rolls
These soft and fluffy rolls have pumpkin in both the dough and filling and topped with a classic cream cheese glaze. Every bite is loaded with pumpkin flavour and warm spices!
Ingredients
- 4 cups4 cups4 cups All Purpose Flour
- 2.25 tsp2.25 tsp2.25 tsp Active Dry Yeast
- 1 cup1 cup1 cup Milk, warm
- 0.25 cup0.25 cup0.25 cup Granulated White Sugar
- 0.75 cup0.75 cup0.75 cup Pumpkin Purée
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 whole1 whole1 whole Egg
- 0.25 cup0.25 cup0.25 cup Unsalted Butter, melted
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 2 Tbsp2 Tbsp2 Tbsp Unsalted Butter, softened
- 0.333 cup0.333 cup0.333 cup Pumpkin Purée
- 0.75 cup0.75 cup0.75 cup Brown Sugar
- 0.25 cup0.25 cup0.25 cup Granulated White Sugar
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice
- 0.25 cup0.25 cup0.25 cup Full Fat Cream Cheese, softened at room temperature
- 1 Tbsp1 Tbsp1 Tbsp Unsalted Butter, softened
- 0.5 cup0.5 cup0.5 cup Powdered Sugar
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Milk, warmed
Filling
Cream Cheese Glaze
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-all-purpose-flour.png)
![](https://foodsocial.io/wp-content/uploads/2022/10/thrive-market-organic-pumpkin.png)
![](https://foodsocial.io/wp-content/uploads/2022/01/Primal-Palate-Vanilla-2.jpg)
![](https://foodsocial.io/wp-content/uploads/2023/05/USWM-unsalted-grassfed-butter.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Pink-Himalayan-Salt.jpg)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Cinnamon.jpg)
![](https://foodsocial.io/wp-content/uploads/2022/09/thrive-market-organic-brown-sugar.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Pumpkin-Pie-Spice-1.jpg)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a small bowl with warm milk, sprinkle in 1 tsp of sugar and the yeast and set aside to activate for at least five minutes.
- In a large bowl, mix the granulated white sugar, pumpkin puree, vanilla, egg, melted butter, salt and cinnamon in a mixer fitted with a dough hook until combined.
- Once combined, add two cups of flour and the activated yeast mixture and mix until combined.
- Add in the last two cups of flour and let the mixer work the mixture into a dough on medium for about 5 to 7 minutes.
- On a floured surface, form the dough into a ball. Oil a large bowl with vegetable oil and place the dough ball inside, making sure to cover every surface of the dough with the oil.
- Cover with plastic wrap and a dish towel and set aside in a warm spot to rise for about 3 hours.
- For the filling, mix the unsalted butter, both sugars, pumpkin puree, pumpkin spice and set aside.
- For the glaze, whip the cream cheese and butter until creamy.
- Add in the powdered sugar and vanilla and mix until combined, making sure to scrape the bottom of the mixing bowl to avoid lumps.
- While the mixer is still on, add the warm milk 1 tablespoon at a time until desired glaze consistency and set aside.
- After 3 hours or once the dough has doubled in size, punch the dough down and roll it onto a floured surface into a 15x9 rectangle.
- Spread the pumpkin filling onto the dough, leaving a half an inch border on each side.
- Roll the dough up into a tight jelly roll starting from the long ends.
- Cut into 14-16 equal slices and place them into a buttered 9x13 inch pan.
- Cover the pan with plastic wrap and a dish towel, and leave the pan at a warm spot for about another 1 1/2 hours to rise.
- Preheat the oven to 350 degrees.
- After the rolls have double in size, bake them for about 30 minutes or until the tops of the rolls are golden brown.
- Let cool for about 5 minutes, then pour the glaze over the rolls and enjoy!
Add a Note
My Notes:
About This Recipe
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