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Kelsandra's Pumpkin Cinnamon Rolls

I made these pumpkin cinnamon rolls for a friend who loves pumpkin. I added pumpkin pie spice in both the pumpkin dough and the sugary filling. The sweet cream cheese glaze makes these rolls perfect for a fall or winter brunch.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Servings 12 people

Equipment

  • 1 Large Mixing Bowl
  • 1 9x13 inch Baking Dish
  • 1 Rolling Pin
  • 1 Serrated Knife
  • 1 Small Bowl For mixing filling and glaze

Ingredients
  

Main

  • ¼ cup warm water 100 degrees F/38 degrees C
  • 1 .25 ounce package active dry yeast
  • 1 15 ounce can pumpkin puree
  • ¾ cup white sugar
  • 1 5 ounce can evaporated milk
  • 3 tablespoons olive oil
  • 1 large egg beaten
  • 2 teaspoons pumpkin pie spice
  • 5 cups all-purpose flour or more if needed
  • ¼ cup melted butter
  • 1 ¼ cups brown sugar packed
  • 2 tablespoons pumpkin pie spice
  • 1 cup confectioners' sugar
  • ¼ cup milk
  • 2 tablespoons butter melted
  • 1 3 ounce package cream cheese, softened
  • ½ teaspoon vanilla extract

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • To make the dough: Pour warm water into a large mixing bowl and sprinkle yeast over top. Allow to stand until yeast begins to form a creamy foam, 5 to 10 minutes. Dotdash Meredith Food Studios
  • Add pumpkin puree, sugar, evaporated milk, olive oil, and egg to the yeast mixture; mix until thoroughly combined. Stir in pumpkin pie spice, then mix in about 5 cups of flour, or as needed, until a stiff dough forms. Dotdash Meredith Food Studios
  • Turn dough out onto a floured work surface and knead until smooth and elastic, but still slightly sticky, about 8 minutes. Form dough into a ball, then place in an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.) Dotdash Meredith Food Studios
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Punch down the dough, then roll it out on a floured work surface to an 18x26-inch rectangle. Brush the top with melted butter. Make the filling: Mix together brown sugar and pumpkin pie spice in a small bowl; sprinkle evenly over the buttered dough. Dotdash Meredith Food Studios
  • Start at the longer edge and roll dough over filling into a log. Pinch the seam closed, then use a serrated knife to cut the log into 12 equal rolls. Dotdash Meredith Food Studios
  • Transfer rolls to the prepared baking dish with the cut-sides facing up. Bake in the preheated oven until light golden brown on the edges, 30 to 40 minutes. Dotdash Meredith Food Studios
  • While the rolls are baking, make the glaze: Beat confectioners' sugar, milk, butter, cream cheese, and vanilla in a bowl until well combined. Dotdash Meredith Food Studios
  • Remove pumpkin rolls from the oven and immediately spread glaze over top. Serve and enjoy! Dotdash Meredith Food Studios

Notes

1. For the dough, ensure your warm water is precisely 100-110°F (38-43°C) to properly activate the yeast without killing it. When kneading, resist the urge to add too much extra flour; the dough should be smooth and elastic, but still slightly tacky to the touch for tender rolls.2. The recipe notes the dough won't double during proofing, which is typical for enriched pumpkin doughs. Focus on a noticeable rise.3. For the filling, spread the butter and then the spiced brown sugar evenly across the dough for consistent flavor in every bite.4. Use a sharp serrated knife to cut the rolls; this helps achieve clean, defined spirals without squishing the dough.5. For the glaze, ensure the cream cheese is at room temperature to prevent lumps, resulting in a perfectly smooth, luscious topping. A touch of orange zest in the glaze can brighten the overall profile.