Oh, you guys, get ready! Because these fluffy pumpkin cinnamon rolls with cream cheese frosting are about to become your absolute obsession this fall. Seriously, I’ve been tweaking this recipe for what feels like forever, trying to get that perfect cloud-like texture and just the right amount of warm, cozy pumpkin spice. Baking is my happy place, and these rolls? They’re pure magic in a pan. Imagine waking up on a crisp autumn morning and having these warm, gooey, spiced delights waiting for you. It’s the stuff dreams are made of, and I’m so excited to share them with you!
Why You’ll Love This Fluffy Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Seriously, what’s not to love about these rolls? They are just the best for so many reasons:
- Quick and Easy Baking: Even if you’re new to baking, these come together surprisingly fast. You’ll be amazed at how simple it is!
- Irresistible Fall Flavors: That perfect blend of pumpkin, cinnamon, and spices just screams cozy autumn vibes. They smell as good as they taste!
- Perfectly Fluffy Texture: We’re talking super soft, melt-in-your-mouth deliciousness. No dry, tough rolls here, I promise!
- Decadent Cream Cheese Frosting: And the frosting? Oh my goodness. It’s rich, creamy, and the perfect sweet crown for these beauties.
Gather Your Ingredients for Fluffy Pumpkin Cinnamon Rolls
Alright, let’s get our ducks in a row for these amazing fluffy pumpkin cinnamon rolls with cream cheese frosting. Having everything ready to go makes the whole process so much smoother, trust me! You’ll want to make sure your butter and cream cheese are nice and soft, and that your egg is at room temperature – it really helps the dough come together beautifully.
For the Dough
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (around 105-115°F – not too hot, not too cold!)
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 large egg, at room temperature
- ⅓ cup pumpkin puree (make sure it’s just pumpkin, no pie filling!)
- 4 cups all-purpose flour, plus a little extra for dusting
- ½ cup unsalted butter, softened
For the Filling
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar (packing it in is key!)
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (just enough to get it perfectly smooth)
Step-by-Step Guide to Making Fluffy Pumpkin Cinnamon Rolls
Alright, let’s get down to business and make these amazing fluffy pumpkin cinnamon rolls with cream cheese frosting! It might seem like a lot of steps, but each one is super simple, and honestly, the smell that fills your kitchen as these bake is just heavenly. Get ready for some serious baking therapy!
Preparing the Dough
First things first, let’s get that dough going. Grab a little bowl and sprinkle your yeast over the warm milk with a tiny pinch of sugar. Give it a gentle stir and let it sit for about 5 to 10 minutes. You want to see it get nice and foamy – that means your yeast is happy and ready to work its magic! In a big bowl, whisk together the rest of the granulated sugar, salt, your room-temperature egg, and that lovely pumpkin puree. Now, pour in that foamy yeast mixture and about half of your flour. Mix it up until it’s just combined. Then, gradually add the rest of the flour, mixing until a soft, shaggy dough starts to form. Turn this onto a lightly floured surface and knead it for about 5 to 7 minutes. You’re looking for a dough that’s smooth and elastic – it should feel wonderful under your hands! Pop this dough into a greased bowl, cover it up with a clean kitchen towel, and let it hang out in a warm spot for about 1 to 1.5 hours. You’ll know it’s ready when it’s doubled in size. Patience, my friends!
Crafting the Filling and Rolling
While your dough is doing its thing, let’s whip up that incredible filling. In a medium bowl, just cream together the softened butter, packed light brown sugar, cinnamon, and pumpkin pie spice. Mix it until it’s smooth and spreadable. Once your dough has doubled, give it a gentle punch down to release the air. On your floured surface, roll that dough out into a big rectangle, aiming for about 12 by 18 inches. Now, spread that glorious filling all over the dough, but leave a little border along one of the long edges – this helps keep everything tucked inside. Starting from the long edge that’s covered in filling, roll up the dough nice and tightly. Pinch that seam really well to seal it shut.
Cutting and Second Rise
Carefully slice your log of dough into 12 equal pieces. A sharp knife or even some dental floss works wonders here! Gently place your beautiful rolls, cut-side up, into a greased 9×13 inch baking pan. Give them a little space to spread out. Cover the pan again and let those rolls have another little nap for about 30 to 45 minutes. This second rise makes them extra fluffy!
Baking the Pumpkin Rolls
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Amazing Fluffy Pumpkin Cinnamon Rolls: 1 Perfect Fall Treat
- Total Time: 2 hours 45 minutes
- Yield: 12 rolls
- Diet: Vegetarian
Description
Enjoy these incredibly fluffy pumpkin cinnamon rolls topped with a rich cream cheese frosting. They are the perfect treat for a cozy fall morning or any time you crave a sweet, spiced delight.
Ingredients
- For the Dough:
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (105-115°F)
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 large egg, room temperature
- ⅓ cup pumpkin puree (not pie filling)
- 4 cups all-purpose flour, plus more for dusting
- ½ cup unsalted butter, softened
- For the Filling:
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let stand for 5-10 minutes until foamy.
- In a large bowl, whisk together sugar, salt, egg, and pumpkin puree.
- Add the yeast mixture and half of the flour to the pumpkin mixture. Mix until combined.
- Gradually add the remaining flour, mixing until a soft dough forms.
- Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While dough rises, prepare the filling: In a medium bowl, cream together softened butter, brown sugar, cinnamon, and pumpkin pie spice.
- Punch down the risen dough. On a lightly floured surface, roll it into a large rectangle (about 12×18 inches).
- Spread the filling evenly over the dough, leaving a small border on one long edge.
- Roll up the dough tightly, starting from the long edge with the filling. Pinch to seal.
- Cut the roll into 12 equal slices.
- Place slices in a greased 9×13 inch baking pan, cut-side up. Cover and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C).
- Bake for 20-25 minutes, or until golden brown.
- While rolls bake, prepare the frosting: Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract. Beat until combined. Add milk, one tablespoon at a time, until desired consistency is reached.
- Spread frosting over warm rolls.
Notes
- Ensure your pumpkin puree is not pie filling, as it contains added sugar and spices.
- Room temperature ingredients for the dough will help it rise better.
- Don’t overbake the rolls, as they can become dry.
- The frosting is best spread when the rolls are still warm.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Okay, time to bake! Go ahead and preheat your oven to 350°F (175°C). Pop that pan of risen rolls into the oven and bake them for about 20 to 25 minutes. You want them to be golden brown and smell absolutely divine. Keep an eye on them so they don’t get too dark!
Making the Cream Cheese Frosting
While those rolls are baking, let’s make the best part – the frosting! In a bowl, beat together the softened cream cheese and softened butter until it’s super smooth and creamy. No lumps allowed! Then, add in the powdered sugar and vanilla extract. Beat it all together until it’s combined. If it looks a little too thick, add milk, just one tablespoon at a time, until you get that perfect, luscious, spreadable consistency. You want it to be rich but not runny.
Assembling and Serving
As soon as those rolls come out of the oven, while they’re still warm, slather that amazing cream cheese frosting all over the top. The warmth of the rolls will help the frosting melt just slightly, making them extra gooey and irresistible. Serve them up warm and get ready for happy sighs all around!
Tips for Perfectly Fluffy Pumpkin Cinnamon Rolls
Alright, you’ve made these gorgeous fluffy pumpkin cinnamon rolls with cream cheese frosting, and you want them to be *perfect*, right? I totally get it! Here are a few little secrets I’ve picked up that make all the difference.
Ingredient Temperature Matters
Seriously, don’t skip this! Using room temperature butter and eggs for the dough is a game-changer. It helps everything blend together so much better, and it gives the yeast the best environment to do its thing. Cold ingredients can make the dough tough, and warm ingredients can kill the yeast. Just let them hang out on the counter for a bit!
The Art of the Rise
Give your dough the time and warmth it needs to rise. A warm, draft-free spot is ideal – maybe near a slightly warm oven (but not on!) or in a sunny window. You’ll know it’s ready when it’s doubled in size and looks puffy and airy. Don’t rush this part; it’s crucial for that light, fluffy texture we’re aiming for.
Avoiding Dry Rolls
The number one way to get dry rolls is overbaking! Keep an eye on them. You want them golden brown, but the center should still look soft. They’ll continue to bake a little from residual heat even after you take them out. And remember, frosting them while they’re still warm helps lock in that moisture beautifully!
Frequently Asked Questions About Pumpkin Rolls Recipe
Got questions about these dreamy pumpkin rolls? I’ve got answers! Making these pumpkin rolls recipe is super rewarding, but sometimes little things pop up. Here’s the lowdown on some common queries.
What is the best pumpkin puree to use for pumpkin rolls?
This is a big one! You absolutely want to use plain pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices, which will totally mess with the flavor and sweetness of your rolls. Just grab a can of 100% pure pumpkin!
Can I make these pumpkin cinnamon rolls ahead of time?
Oh, you totally can! For the dough, you can let it do its first rise in the fridge overnight. Just punch it down, cover it tightly, and it’ll be ready to go in the morning. You can also assemble the rolls and refrigerate them overnight before baking; just let them sit at room temp for about 30 minutes before baking.
How do I store leftover pumpkin cinnamon rolls?
If by some miracle you have leftovers, store them in an airtight container at room temperature for up to 2 days. The frosting helps keep them moist! After that, they’re best kept in the fridge to prevent the frosting from getting too melty.
Can I freeze the baked cinnamon rolls?
Yep, freezing works great! Let the rolls cool completely first. You can freeze them unfrosted or frosted. Wrap them well in plastic wrap, then in foil or a freezer bag. To reheat, either let them thaw at room temperature or pop them in a warm oven for a few minutes. They’re still pretty darn delicious!
Ingredient Notes and Substitutions for Your Baking Sweets
When making these delightful baking sweets, a couple of things are super important. Always, always use pure pumpkin puree, not pie filling – the difference is huge! If you can’t find pumpkin pie spice, no worries! Just mix a teaspoon of cinnamon, half a teaspoon of ginger, a quarter teaspoon of nutmeg, and a pinch of cloves. And for the milk in the dough, whole milk gives the best richness, but you can totally use 2% in a pinch.
Sharing Your Fluffy Pumpkin Cinnamon Rolls with Cream Cheese Frosting
I just know you’re going to adore these fluffy pumpkin cinnamon rolls with cream cheese frosting! Once you’ve made them, I’d absolutely love to hear all about it. Drop a comment below and tell me how they turned out for you, or share a picture on social media and tag me! You can also find more delicious recipes on our Pinterest page.
