Description
Delight in these soft, fluffy Pumpkin Cinnamon Rolls featuring a spiced pumpkin dough filled with a cinnamon-brown sugar mixture and topped with a luxuriously rich brown butter cream cheese frosting. Perfect for autumn mornings or cozy gatherings, these rolls combine classic cinnamon roll decadence with seasonal pumpkin flavor.
Ingredients
Scale
For the Dough
- 1/2 cup whole milk
- 2 Tbsp. unsalted butter
- 1 cup 100% pumpkin puree
- 1/4 cup sugar
- 1/4 cup dark brown sugar, packed
- 1 tsp. kosher salt
- 1 large egg, room temperature
- 1 , .25 oz. package active dry yeast (2¼ tsp.)
- 4 cups bread flour, plus more as needed for surface and rolling
- 1/2 cup heavy cream
For the Filling
- 1/2 cup unsalted butter, softened
- 2/3 cup dark brown sugar, packed
- 1 Tbsp. ground cinnamon
- 1 Tbsp. pumpkin pie spice
For the Frosting
- 1/3 cup unsalted butter
- 8 oz. cream cheese, softened
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- 1/4 tsp. pumpkin pie spice
- Pinch of kosher salt
Instructions
- Heat milk and butter: Warm the milk and butter in a small saucepan until it reaches 105°F-115°F, lukewarm to protect the yeast. Set aside once heated.
- Combine wet ingredients: In a stand mixer bowl with the whisk attachment, mix pumpkin puree, both sugars, and salt. Add milk/butter mixture, egg, and yeast, mixing just to combine. Heavy cream will be added later.
- Add flour and knead: Switch to dough hook, add 1 cup of bread flour at a time on medium speed, mixing 1 minute per addition until 4 cups are incorporated. Knead on medium-low for about 8 minutes until dough pulls away from the sides and is tacky, not sticky.
- Let dough rise: Grease a medium bowl, transfer dough and turn to coat. Cover with plastic wrap or towel and let rise for 1½ to 2 hours until nearly doubled in size.
- Make brown butter: While dough rises, brown the 1/3 cup unsalted butter on the stove and chill it in the fridge for 1-2 hours until solidified to prepare for frosting.
- Prep pan: Grease a 9×13 inch pan with baking spray, and optionally line with parchment paper to catch any filling spillover.
- Make filling: In a bowl, blend softened butter, dark brown sugar, cinnamon, and pumpkin pie spice until smooth.
- Roll out the dough: On a floured surface, roll the dough into an approximately 18 x 12 inch rectangle about 1/4 inch thick. Evenly spread the cinnamon-sugar pumpkin filling over the dough, leaving a small edge margin.
- Roll and slice dough: Tightly roll the dough into a log, slice into 8 large or 10-12 smaller rolls using a knife or dental floss. Arrange rolls in the prepared pan, cover tightly and let rise 30 minutes to 1 hour (or refrigerate overnight as per notes).
- Add heavy cream and bake: Preheat oven to 350°F. Warm heavy cream until lukewarm and pour over rolls just before baking. Bake 20-22 minutes until golden and internal temperature reaches 190°F. Let cool 5-10 minutes.
- Make frosting: Beat chilled brown butter until smooth, add cream cheese and beat again. Incorporate powdered sugar, vanilla, pumpkin pie spice, and salt; beat until creamy.
- Frost and serve: Spread the cream cheese frosting over warm rolls and enjoy the rich, seasonal treat.
Notes
- Overnight instructions: After slicing rolls into the pan, cover tightly with plastic wrap and refrigerate overnight. The next morning, allow rolls to come to room temperature for 30-45 minutes, pour warmed heavy cream over them, and bake as directed.
- Instant yeast alternative: Instant yeast can be used instead of active dry for slightly faster rising times but follow the same directions otherwise.
- Recipe adapted from a Sally’s Baking Addiction original, updated with new photos in September 2025.
Nutrition
- Serving Size: 1 large roll
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
