Cinnamon Pumpkin Rolls with Cream Cheese Frosting

Hello Cinnamon Pumpkin Rolls with Cream Cheese Frosting!  What a way to greet your mornings! 

These lovelies will definitely put a smile on all those faces, even the grumpy ones rolling out of bed. LOL!  Who could resist fresh, warm and fluffy Cinnamon Pumpkin Rolls with Cream Cheese Frosting?

Not us!! 

While the rolls were baking, the whole house was filled with a wonderful cinnamon scent and it was heavenly.  It was like we were at Cinnabon!!  So amazing.  A lot of drooling going on waiting on them to come out of the oven, let me tell you.

Can you feel the love? I could, right into my mouth.  Home-made rolls are the best!  

Once you start the process, it does require some time, because the recipe uses yeast, so that means you’ll have to let the dough rise, two times, before baking.  

Ok, you know what cinnamon rolls taste like, but imagine them with a hint of pumpkin!  We are in Fall season, so bring on the pumpkin! 

Enjoy!! 

If you love cinnamon, you’ll absolutely love these Fluffy Banana Bread Cinnamon Rolls, Sinful ‘Cinnabon’ Cinnamon Roll Cake and this ‘Awesome’ Cinnamon Applesauce Cake {Cinnamon Cream Cheese Frosting included!} 

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5 from 1 vote

Cinnamon Pumpkin Rolls with Cream Cheese Frosting

Cinnamon Pumpkin Rolls with Cream Cheese Frosting - Simply irresistible! You won't be able to resist these delectable pumpkin rolls, swirled with pumpkin cinnamon filling and cinnamon cream cheese frosting!

Author: Kim Lange

Ingredients

Pumpkin Roll Dough

• 1/2 cup warm water 110 degrees F
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon sugar
• 1/3 cup almond milk or milk of choice room temperature
• 1/3 cup dark brown sugar packed
• 2 large eggs room temperature
• 1/2 cup canned pumpkin puree
• 1 teaspoon salt
• 4 1/2 cups + 2 Tablespoons all-purpose flour
• 6 Tablespoons unsalted butter cut into tablespoons, room temperature

Cinnamon Pumpkin Filling

• 1/3 cup unsalted butter softened
• 2 Tablespoons canned pumpkin puree
• 2/3 cup brown sugar
• 1 Tablespoon ground cinnamon

Cinnamon Cream Cheese

• 4 oz cream cheese room temperature
• 1/4 cup unsalted butter room temperature
• 1 1/2 cups powdered sugar
• 1 teaspoon ground cinnamon
• pinch salt

Instructions

Pumpkin Roll Dough

• Sprinkle yeast and teaspoon of sugar over warm water and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate.
• In the bowl of a stand mixer, whisk together yeast mixture, milk, brown sugar, eggs, and pumpkin puree.
• Whisk salt in flour, then add 2 cups of flour to mixing bowl using the dough hook attachment to mix together. Once mixed in, add another cup of flour.
• Continue to knead on low speed until adding softened butter one tablespoon at a time.
• Add remaining flour and knead until dough is smooth and cleans the sides of the bowl.
• Transfer dough to an oiled bowl.
• Cover with plastic wrap and let sit at room temperature for about an hour until dough has doubled in volume.
• Punch dough down after it has risen.
• Sprinkle some flour down lightly, on a clean working surface and transfer the dough to it and roll dough into a 20 x 14-inch rectangle about 1/4 to 1/3 inch thick.

Cinnamon Pumpkin Filling

• In a small bowl, mix together softened butter, pumpkin puree, brown sugar and cinnamon together and spread over dough.
• Starting at the long side, roll dough into a log carefully, then slice into 12 equal parts.
• Place rolls in a greased 9 x 13-inch baking pan. Cover with plastic wrap and let rest for 30-45 minutes at room temperature to allow rolls to rise.
• Preheat oven to 350 degrees F.
• Remove plastic wrap and bake rolls for 30-35 minutes until golden brown on top Allow rolls to rest for 5 minutes or so to cool slightly before frosting.

Cinnamon Cream Cheese

• Beat cream cheese and butter together until smooth. Add powdered sugar, cinnamon, and salt. Beat until smooth. Spread over warm rolls.

Notes

Place leftovers in refrigerator and microwave 30 seconds to get that just baked warm yummy roll!