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Cozy Pumpkin Spice Cinnamon Rolls Recipe with Easy Cream Cheese Frosting

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Soft and tender pumpkin spice cinnamon rolls with a perfectly balanced spice mix and tangy cream cheese frosting, ideal for cozy fall mornings and weekend brunches.

Ingredients

Scale
  • 1 cup whole milk, warm (about 110°F / 43°C)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ½ cup granulated sugar
  • ⅓ cup unsalted butter, melted
  • ½ cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour
  • 1 cup brown sugar, packed
  • 3 tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice (or homemade mix: cinnamon, nutmeg, cloves, ginger)
  • ⅓ cup unsalted butter, softened
  • Pinch of salt
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons whole milk (to thin, if needed)

Instructions

  1. Warm the milk to about 110°F (43°C). Stir in the yeast and a teaspoon of sugar. Let it sit for 5-10 minutes until frothy and bubbly.
  2. In a large bowl, combine the melted butter, pumpkin puree, remaining sugar, eggs, and salt. Add the frothy yeast mixture and mix well.
  3. Gradually add the flour, about 1 cup at a time, stirring until the dough begins to pull away from the sides. The dough should be soft but not sticky.
  4. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead with a stand mixer dough hook for 5-7 minutes.
  5. Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  6. While the dough rises, mix brown sugar, cinnamon, pumpkin pie spice, and salt in a small bowl. Set aside the softened butter for spreading.
  7. Punch down the risen dough and roll it out on a floured surface into a 16×12 inch rectangle.
  8. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top, pressing lightly to help it stick.
  9. Roll the dough tightly from the long edge into a log. Cut the log into 12 equal rolls about 1 ½ inches thick using a sharp knife or dental floss.
  10. Place the rolls in a greased 9×13 inch pan, leaving space between each. Cover and let rise for 30-45 minutes until puffy.
  11. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if tops brown too fast.
  12. While baking, beat cream cheese, butter, powdered sugar, and vanilla extract together. Add milk 1 tablespoon at a time until spreadable.
  13. Once rolls are slightly cooled (about 10 minutes), spread cream cheese frosting generously over warm rolls. Serve warm.

Notes

[‘Use canned pumpkin puree for consistent moisture.’, ‘Warm milk to activate yeast but not too hot to avoid killing it.’, ‘Knead dough thoroughly for soft, fluffy texture.’, ‘Use dental floss to cut rolls cleanly without squishing.’, ‘Tent rolls with foil if tops brown too quickly during baking.’, ‘Spread frosting while rolls are warm for best melting and flavor.’, ‘Dough can be prepared ahead and refrigerated overnight.’, ‘Freeze shaped rolls before baking for longer storage.’]

Nutrition

Keywords: pumpkin spice cinnamon rolls, cream cheese frosting, fall recipe, pumpkin cinnamon rolls, easy cinnamon rolls, autumn baking

Find it online: https://gleefulfork.com/cozy-pumpkin-spice-cinnamon-rolls-recipe-with-easy-cream-cheese-frosting/