It’s never too early to start making delicious pumpkin recipes! These pumpkin cinnamon rolls are such a fun and delicious way to start the day. Cinnamon rolls are already great but when you ad that pumpkin flavor, they’re out of this world amazing!
My kiddos love this simple cinnamon recipe as do I! And I’ll be the first to admit that I have no problem making these all throughout the year. Why limit pumpkin season when you really don’t have to?
Make certain to check out these Pumpkin Pie Bars for another sweet treat idea! You can never have too many great pumpkin recipes to enjoy!
Every time that I tell the kids that I’m going to make these cinnamon rolls, they’re ecstatic. They literally live for the day that I bake these up for breakfast and the moment that their noses get a whiff, they’re sprinting for the breakfast table to try and snag the first one.
You can even save these and use them as a dessert if you want – it’s really up to you. I’ve found that even though I’ve baked them for breakfast, the kids will happily reheat them and eat them for dessert, too.
If you’re lucky enough to have any leftovers, store them in an airtight container and save them for later. I like to reheat them low and slow in the oven but you can easily heat them up in the microwave as well.
The cream cheese frosting is actually one of my favorite parts of this recipe!
Pumpkin Cinnamon Rolls
Makes 9 cinnamon rolls
Prep time: 20 minutes
Cook time: 25 minutes
For the Dough:
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons butter, softened
- 4 to 6 tablespoons milk
- ½ cup pumpkin puree
Filling:
- 1 tablespoons butter, melted
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon pumpkin pie spice
- ½ tablespoon cinnamon
Frosting:
- 4 ounces cream cheese, softened
- ¼ cup butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions:
1. Preheat the oven to 400 degrees and grease an 8×8 baking dish with nonstick cooking spray.
2. Whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
3. Cut in the butter until the mixture resembles coarse sand.
4. Add 4 tablespoons milk and pumpkin and stir until soft dough forms. If the dough is too dry, add more milk ½ tablespoon at a time.
5. Turn the dough out on a floured surface and knead until smooth.
6. Roll the dough until it’s ¼ inch thick.
7. Whisk together the sugar, brown sugar, and cinnamon for the filling. Brush the dough with butter and sprinkle the cinnamon-sugar mixture over the top. Roll the dough into a log and cut into 12 rolls.
8. Place in the baking dish and bake for 20 to 25 minutes, until the rolls are golden brown.
9. Prepare the icing by beating together the cream cheese, butter, and vanilla extract. Add the powdered sugar and beat to mix. Spread the icing over the top of the warm cinnamon rolls.
10. Enjoy!!
Pumpkin Cinnamon Rolls
Ingredients
For the Dough
- 2 cups flour
- 2 TBS sugar
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp baking soda
- ½ tsp salt
- 4 TBS butter softened
- 4-6 TBS milk
- ½ cup pumpkin puree
For the Filling
- 1 TBS butter melted
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 tsp pumpkin pie spice
- ½ TBS cinnamon
For the Frosting
- 4 oz cream cheese softened
- ¼ cup butter softened
- 1 tsp vanilla extract
- 1 cup powdered sugard
Instructions
- Preheat the oven to 400 degrees and grease an 8×8 baking dish with nonstick cooking spray.
- Whisk together the flower, sugar, baking powder, and salt.
- Cut in the butter until the mixture resembles coarse sand.
- Add 4 tablespoons milk and pumpkin and stir until soft dough forms. If the dough is too dry, add more milk ½ tablespoon at a time.
- Turn the dough out on a floured surface and knead until smooth.
- Roll the dough until it’s ¼ inch thick.
- Whisk together the sugar, brown sugar, and cinnamon for the filling. Brush the dough with butter and sprinkle the cinnamon sugar mixture over the top. Roll the dough into a log and cut into 12 rolls.
- Place in the baking dish and bake for 20 to 25 minutes, until the rolls are golden brown.
- Prepare the icing by beating together the cream cheese, butter, and vanilla extract. Add the powdered sugar and beat to mix. Spread the icing over the top of the warm cinnamon rolls.
- Enjoy!
Looking for more yummy recipe ideas like these pumpkin cinnamon rolls? Or maybe a side dish to go along with it? Head over to my Pinterest page where you will find many more delicious ideas!
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I made these cinnamon rolls yesterday and half of them were gone by last night They are soft and warm with spice and pumpkin. The best cinnamon rolls I’ve made.