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Pumpkin Cinnamon Rolls

These soft, pillowy cinnamon rolls get a fall makeover with pumpkin puree in the dough and a cream cheese frosting that'll make your kitchen smell absolutely heavenly. They're perfect for a cozy weekend breakfast when you want to treat your family to something special. Trust me, once you make these, your kids will be requesting them all season long!
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 4 cups all-purpose flour
  • 1 packet 2¼ tsp active dry yeast
  • ½ cup warm milk
  • ¾ cup pumpkin puree
  • ¼ cup granulated sugar
  • ¼ cup melted butter
  • 1 teaspoon salt
  • ½ cup brown sugar for filling
  • 2 tablespoons ground cinnamon
  • 3 tablespoons softened butter for filling
  • 4 oz cream cheese softened
  • 2 cups powdered sugar
  • 2 tablespoons milk for frosting

Method
 

  1. In a large bowl, combine warm milk and yeast. Let stand for 5 minutes until foamy.
  2. Add pumpkin puree, melted butter, sugar, and salt to the yeast mixture. Stir well.
  3. Gradually add flour, one cup at a time, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled.
  5. Roll out dough into a 15x9-inch rectangle. Spread softened butter over the surface, then sprinkle with brown sugar and cinnamon.
  6. Roll up tightly from the long side and cut into 12 equal pieces. Place in a greased 9x13-inch pan.
  7. Cover and let rise for 30 minutes. Preheat oven to 350°F.
  8. Bake for 25-30 minutes until golden brown. While baking, beat cream cheese, powdered sugar, and milk until smooth.
  9. Let rolls cool for 10 minutes, then spread with cream cheese frosting. Serve warm and enjoy!