Pumpkin Cream Cheese Cinnamon Rolls: A Fall Baking Delight

Autumn has arrived, and what better way to celebrate the season’s bounty than with a warm, gooey, and utterly irresistible batch of Pumpkin Cream Cheese Cinnamon Rolls? These aren’t your average cinnamon rolls; they’re elevated to a whole new level of deliciousness with the addition of pumpkin puree in the dough and a luscious cream cheese frosting. Imagine the aroma filling your kitchen – warm spices mingling with the sweet scent of pumpkin and cinnamon. Each bite is a delightful explosion of flavor and texture, a perfect combination of soft, fluffy dough, spicy cinnamon swirl, and creamy, tangy frosting. This recipe isn’t just about baking; it’s about creating a comforting and delicious experience, perfect for a cozy autumn afternoon or a special weekend brunch. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is designed to be easy to follow, with clear instructions and helpful tips to ensure success. Get ready to embark on a baking journey that will leave you and your loved ones utterly satisfied.

Why You’ll Love This Recipe

These Pumpkin Cream Cheese Cinnamon Rolls are more than just a delicious treat; they’re an experience. There’s something truly magical about the process of making these rolls, from the kneading of the soft, fragrant dough to the spreading of the warm, spiced filling. The aroma alone is enough to transport you to a cozy autumn day. But the true magic lies in the final product. The combination of flavors is simply divine: the subtle sweetness of the pumpkin in the dough perfectly complements the warmth of the cinnamon and brown sugar filling. The cream cheese frosting adds a delightful tanginess that cuts through the richness of the rolls, creating a truly balanced and unforgettable taste. The texture is equally impressive; the dough is soft and fluffy, the filling is generously distributed throughout, and the frosting is smooth and creamy, providing a delightful contrast in texture. These rolls are guaranteed to become a new family favorite, perfect for sharing with loved ones on special occasions or simply enjoying a moment of blissful indulgence for yourself. Forget store-bought cinnamon rolls; this homemade version offers an unparalleled level of flavor and quality, leaving you feeling satisfied and inspired to bake again and again. The pumpkin puree adds a beautiful, natural sweetness and moisture, keeping the rolls soft and delightful for days. Beyond the taste, the process itself is therapeutic; it’s a wonderful way to spend a leisurely afternoon in the kitchen, creating something special from scratch. Ultimately, these Pumpkin Cream Cheese Cinnamon Rolls are a testament to the power of simple ingredients transformed into something extraordinary.

Why You Should Try This Recipe

In a world of pre-packaged, mass-produced baked goods, there’s something truly special about making something from scratch. These Pumpkin Cream Cheese Cinnamon Rolls offer a rewarding culinary adventure, allowing you to showcase your baking skills and impress your family and friends. Beyond the delicious outcome, the process itself is a relaxing and creative experience, a welcome escape from the daily grind. Making these rolls from scratch gives you complete control over the ingredients, allowing you to adjust the sweetness, spice level, and even the type of flour used to meet your preferences. It’s a wonderful opportunity to experiment with different flavor combinations and techniques, resulting in a personalized creation that truly reflects your culinary personality. Moreover, this recipe is surprisingly easy to follow, even for beginners. The step-by-step instructions, accompanied by clear explanations and helpful tips, ensure a stress-free baking experience. Furthermore, making your own Pumpkin Cream Cheese Cinnamon Rolls is often more economical than buying pre-made versions from a bakery. The cost of ingredients is generally lower, and the sheer quantity you can produce allows for generous servings and delicious leftovers. Ultimately, trying this recipe is an investment in both your culinary skills and your enjoyment of life’s simple pleasures. The satisfaction of creating something delicious and sharing it with others is invaluable, making these Pumpkin Cream Cheese Cinnamon Rolls far more than just a dessert; they are a moment of connection and celebration.

Ingredients and Necessary Utensils

This recipe for Pumpkin Cream Cheese Cinnamon Rolls requires a combination of simple yet essential ingredients to create a truly delightful treat. Here’s a detailed breakdown of what you’ll need, along with some helpful tips for success.

For the Dough:

• 1 cup warm milk (105-115°F): Use a thermometer to ensure the milk is at the right temperature for optimal yeast activation. Too cold, and the yeast won’t activate; too hot, and you’ll kill it. Lukewarm is key!
• 2 ¼ teaspoons active dry yeast (1 packet): Make sure your yeast is fresh. Expired yeast won’t produce the desired rise. Check the expiration date.
• ¼ cup granulated sugar: This provides food for the yeast and adds sweetness to the dough.
• 1 large egg: This adds richness and binds the ingredients together. Room temperature is best.
• 1 teaspoon salt: Salt balances the sweetness and enhances the flavor of the dough.
• 4 tablespoons (½ stick) unsalted butter, melted: Melted butter adds richness and flavor, resulting in tender, flaky rolls.
• 4 cups all-purpose flour, plus more for dusting: You may need slightly more or less flour depending on the humidity. Start with 4 cups and add more as needed to achieve a workable dough. Always add flour gradually.
• ½ cup pumpkin puree: This adds moisture, flavor, and a beautiful autumnal hue to the dough. Use 100% pure pumpkin puree, not pumpkin pie filling.

For the Filling:

• ½ cup (1 stick) unsalted butter, softened: Softened butter spreads easily and creates a rich, flavorful filling. Don’t melt it!
• ¾ cup packed light brown sugar: This adds sweetness and moisture to the filling. Packed brown sugar means pressing it firmly into the measuring cup.
• 2 tablespoons ground cinnamon: This is the star spice, adding warmth and aroma to the rolls. Use high-quality cinnamon for the best flavor.
• 1 teaspoon ground ginger (optional): This adds a subtle warmth and complexity to the filling. It’s optional, but highly recommended for a more layered flavor profile.

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened: Softened cream cheese is crucial for a smooth and creamy frosting. Let it sit out at room temperature for at least 30 minutes.
• 4 tablespoons (½ stick) unsalted butter, softened: This adds richness and creaminess to the frosting.
• 3 cups powdered sugar: This provides sweetness and structure to the frosting. Sift it for a smoother consistency.
• 1 teaspoon vanilla extract: Vanilla extract enhances the flavor of the frosting and adds a lovely aroma.
• 2-3 tablespoons milk (or more, as needed): Milk adjusts the consistency of the frosting. Add it gradually until you reach your desired consistency.

Necessary Utensils:

• Large bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• Kitchen scale (optional, but highly recommended for accuracy)
• Lightly floured surface for kneading
• Lightly oiled bowl for dough rising
• Plastic wrap
• Rolling pin
• 9×13 inch baking pan
• Electric mixer (handheld or stand mixer)
• Baking sheet
• Sharp knife or pizza cutter
• Parchment paper (optional, but recommended for easier cleanup)

Detailed Recipe Steps

Following these steps carefully will ensure perfectly delicious Pumpkin Cream Cheese Cinnamon Rolls.

Step 1: Make the Dough

1. In a large bowl, combine the warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy. This shows the yeast is active and ready to work its magic.
2. Whisk in the egg, salt, and melted butter until well combined. Make sure there are no lumps of yeast remaining.
3. Gradually add the flour, one cup at a time, mixing with a wooden spoon or spatula until a shaggy dough forms. Don’t add all the flour at once, or the dough will be too dry.
4. Stir in the pumpkin puree. The dough will become slightly sticky. This is normal.
5. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
6. Place the dough in a lightly oiled bowl, turning to coat. This prevents the dough from sticking. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. A warm oven (turned off) is a great place for rising.

Step 2: Make the Filling

1. While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, brown sugar, cinnamon, and ginger (if using). Make sure the butter is soft but not melted.
2. Mix well until everything is thoroughly combined. The mixture should be smooth and spreadable.

Step 3: Assemble the Rolls

1. Once the dough has doubled in size, punch it down gently to release the air. Turn it out onto a lightly floured surface.
2. Roll the dough into a 12×18 inch rectangle. Use a rolling pin to ensure an even thickness.
3. Spread the cinnamon filling evenly over the dough, leaving about a half-inch border on one of the long edges. Don’t overload the filling or the rolls will be messy.
4. Tightly roll the dough up from the long side into a log. Start from the long side with the filling. Pinch the seam to seal it.
5. Cut the log into 12 equal slices using a sharp knife or pizza cutter. Use a serrated knife for clean cuts.
6. Place the rolls in a greased 9×13 inch baking pan. You can line the pan with parchment paper for easier cleanup.
7. Cover with plastic wrap and let rise for another 30-45 minutes, or until puffy. They should almost double in size again.

Step 4: Bake the Rolls

1. Preheat oven to 350°F (175°C).
2. Bake for 25-30 minutes, or until golden brown. Keep an eye on them, as ovens vary.
3. Let the rolls cool slightly in the pan before frosting. This prevents the frosting from melting too quickly.

Step 5: Make the Frosting

1. While the rolls are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy using an electric mixer.
2. Gradually add the powdered sugar, beating until combined. Be sure to scrape down the sides of the bowl.
3. Stir in the vanilla extract. This enhances the flavor.
4. Add milk, one tablespoon at a time, until you reach your desired consistency. You might not need all 3 tablespoons.

Step 6: Frost and Enjoy!

1. Once the rolls have cooled slightly, frost them generously with the cream cheese frosting.
2. Serve warm and enjoy! These are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for a day or two.

Tips and Variations

Here are some tips and variations to make your Pumpkin Cream Cheese Cinnamon Rolls even more special:

• For a richer flavor, use brown butter in the filling.
• Add nuts to the filling, such as pecans or walnuts, for added texture and flavor.
• Use maple syrup instead of granulated sugar in the dough for a subtle maple flavor.
• Make them vegan by substituting the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and using vegan butter and cream cheese.
• Make them gluten-free by using a gluten-free all-purpose flour blend. You may need to adjust the amount of flour slightly depending on the brand.
• For a creamier frosting, add a little heavy cream to the cream cheese frosting.
• To avoid a sticky dough, be sure to add flour gradually and only as much as is needed to create a dough that is not too sticky.
• To prevent over-baking, start checking the rolls for doneness around 20 minutes. If they are browning too quickly, tent the pan with foil.

Nutritional Values and Benefits

While these Pumpkin Cream Cheese Cinnamon Rolls are undeniably indulgent, they also offer some nutritional benefits thanks to their key ingredients. It’s important to remember that nutritional information is an approximation and can vary depending on the specific ingredients used. The nutritional content is based on a single serving of one of the 12 rolls.

Approximate Nutritional Information (per roll):

• Calories: Approximately 400-450
• Protein: Approximately 5-7 grams
• Fat: Approximately 20-25 grams
• Carbohydrates: Approximately 50-60 grams

Benefits of Ingredients:

• Pumpkin Puree: An excellent source of vitamins A and C, and also a good source of fiber. It adds moisture and natural sweetness to the dough.
• Cinnamon: Known for its anti-inflammatory properties and potential blood sugar-regulating effects. It adds warmth and flavor to the rolls.
• Cream Cheese: A source of calcium and protein. It creates a rich and tangy frosting that complements the other flavors.

It’s important to consume these rolls in moderation as part of a balanced diet.

FAQs

Conclusion

These Pumpkin Cream Cheese Cinnamon Rolls are a true autumnal delight, offering a symphony of flavors and textures that are sure to become a family favorite. From the fluffy pumpkin-infused dough to the warm cinnamon swirl and the creamy, tangy frosting, every element of this recipe is carefully crafted to create a truly unforgettable treat. Whether you’re celebrating a special occasion or simply craving a comforting indulgence, these rolls are the perfect choice. Remember to experiment with the various tips and variations provided to customize these rolls to your taste. Don’t be afraid to get creative and make them your own!

We’d love to hear your thoughts! Share your experiences and pictures in the comments below. Have you tried other variations? What are your favorite fall baking recipes? Let the baking community know, and don’t forget to share this recipe with your friends and family. Happy baking!

For more delicious fall recipes, check out our other blog posts like this amazing Pumpkin Chocolate Chip Cookies recipe or our easy Pumpkin Bread recipe! You won’t be disappointed.

Pumpkin Cream Cheese Cinnamon Rolls

These decadent pumpkin cinnamon rolls are bursting with fall flavors. A creamy cream cheese frosting tops off these perfectly spiced rolls.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 12 rolls

Course: Breakfast, Dessert

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Dough Ingredients

• 1 cup Warm Milk (105-115°F)
• 2 1/4 teaspoons Active Dry Yeast (1 packet)
• 1/4 cup Granulated Sugar
• 1 Large Egg
• 1 teaspoon Salt
• 4 tablespoons Unsalted Butter, melted (1/2 stick)
• 4 cups All-Purpose Flour plus more for dusting
• 1/2 cup Pumpkin Puree

Filling Ingredients

• 1/2 cup Unsalted Butter, softened (1 stick)
• 3/4 cup Packed Light Brown Sugar
• 2 tablespoons Ground Cinnamon
• 1 teaspoon Ground Ginger (optional)

Frosting Ingredients

• 4 ounces Cream Cheese, softened
• 4 tablespoons Unsalted Butter, softened (1/2 stick)
• 3 cups Powdered Sugar
• 1 teaspoon Vanilla Extract
• 2-3 tablespoons Milk or more, as needed

Equipment

• Mixing bowls
• 9x13 inch baking pan
• Measuring Cups and Spoons
• Mixer (optional)

Method

 

Instructions

1. Combine warm milk, yeast, and sugar in a large bowl. Let stand 5-10 minutes until foamy. Whisk in egg, salt, and melted butter.
2. Gradually add flour, mixing until a shaggy dough forms. Stir in pumpkin puree. Knead 5-7 minutes until smooth and elastic.
3. Place dough in an oiled bowl, cover, and let rise in a warm place 1-1.5 hours, or until doubled.
4. While dough rises, combine softened butter, brown sugar, cinnamon, and ginger (if using) in a bowl.
5. Punch down dough and roll into a 12x18 inch rectangle. Spread cinnamon filling evenly over dough.
6. Roll dough into a log, cut into 12 slices, and place in a greased 9x13 inch pan. Let rise 30-45 minutes.
7. Preheat oven to 350°F (175°C). Bake 25-30 minutes, or until golden brown.
8. Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and milk until desired consistency is reached. Frost cooled rolls.

Notes

For a richer flavor, use pumpkin pie spice instead of just cinnamon and ginger. You can also add chopped pecans or walnuts to the filling for extra texture.