Well, summer officially ends on Thursday … and I couldn’t be happier! Bring on the fall temperatures! Bring on the sweaters! Bring on the apple picking! Bring on the baking! Bring on the pumpkin spice including these delicious homemade Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting!
There’s no better way to welcome cooler weather than with cinnamon rolls! I decided to add some fall flavor by making them Pumpkin Cinnamon Rolls and they are SO good!
And look at all of that cinnamon just oozing out. I do NOT skimp on the cinnamon!
These would be perfect on a Sunday morning before going apple picking or to the pumpkin patch! Both of which I intend to do this year! Every year for the past six years I say we have to go apple picking and we’ve only been once. And it was hot. And I tried to make it seems like fall, so I wore a sweater. What a fail! This year, I’m hoping for an overcast Sunday where I can make these cinnamon rolls for breakfast, put on my boots and sweater, and go pick some apples and NOT get sunburned!
Have you ever made homemade cinnamon rolls before? They’re easier than you would think! The hardest part is the wait – you have to wait for the dough to rise for an hour! So, just be sure to plan ahead or make the night before.
You’ll need a few ingredients:
- Active dry yeast
- Brown sugar
- Bread flour
- Canned pumpkin
- Cream cheese
- Powdered sugar
I like to cut my cinnamon rolls using (clean, obviously) dental floss. I just find it really simple and easier to use than a knife which could flatten the cinnamon roll.
And then I covered my Pumpkin Spice Cinnamon Rolls with a homemade Cinnamon Cream Cheese Frosting!
These Pumpkin Spice Cinnamon Rolls be great for a Sunday Brunch, book club, or just a lazy weekend at home with the kids!
- 2 1/4 tsp active dry yeast
- 1/3 cup milk
- 2 Tbsp butter
- 2 Tbsp brown sugar
- 2 cups flours, sifted
- 2 cups bread flour, sifted
- 2 eggs, beaten
- 1 tsp salt
- 1 cup canned pumpkin
- Cinnamon Filling:
- 1/3 cup butter, semi melted
- 3 Tbsp cinnamon
- 1 cup brown sugar
- Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese
- 1/4 cup butter
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- pinch salt
- 2 cups powdered sugar
- 1 Tbsp milk
- Start by heating half your milk over medium low heat on the stove. Heat it to a simmer, then pour it into a small bowl with the other half of your milk. Add your yeast to the warm milk with a couple pinches of sugar, whisk, and let it sit for 5 minutes.
- While the yeast is dissolving, add your butter, sugar, salt, eggs, and flour to your stand mixer with the mixing paddle and combine.
- Then switch to the dough hook, and when your yeast's 5 minutes are up, add the milk/yeast and canned pumpkin to the mixer and mix until combined.
- Then cover your bowl with a towel and let the dough rise for 1 hour.
- When the dough is done rising, roll it out on a lightly floured surface to about the size of 16-18" x 12" at ¼" thick.
- Then mix your butter, brown sugar, and ground cinnamon in a bowl and spread the mixture over your dough, leaving a 1" frame all around the dough.
- Next, arrange the dough so it is long horizontally and take the far long edge of your dough and roll it towards you and the bottom edge.
- Grease your pan.
- Then slice the roll into 1½" slices using a knife or a piece of floss (I used floss, it was EASY) and add the rolls to your pan.
- Once full, cover your rolls with a towel and let them rise again for 30 minutes.
- You might want to set a timer for 15-20 minutes and preheat your oven to 350 degrees for the last 10-15 minutes.
- Then bake your cinnamon rolls for 20 minutes.
- While the cinnamon rolls are baking, make your frosting by combining all of the frosting ingredients in a stand mixing bowl and mixing until smooth.
- Allow the cinnamon rolls to cool a bit, then frost generously and serve.
- Note: prep time does NOT include proofing times.
- Note: if you would like dough to be fluffier, use the 2 cups flour and 2 cups bread flour
- Note: if you would like more of a pumpkin flavor, add an optional 1 tsp of pumpkin spice to the dough.
- Note: frosting makes for a double batch if you want extra frosting. If you only want enough to cover the cinnamon rolls, halve the recipe.