Pumpkin Cinnamon Soft Rolls (Printable Version)

Pillowy rolls with pumpkin dough, cinnamon sugar swirl, and cream cheese frosting—ideal autumn treat.

# What You'll Need:

→ Dough

01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 2 1/4 teaspoons active dry yeast
03 - 1/3 cup granulated sugar
04 - 1/2 cup whole milk, lukewarm
05 - 3/4 cup canned pumpkin purée
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg, room temperature
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon salt
10 - 1 teaspoon ground cinnamon
11 - 1/2 teaspoon ground nutmeg

→ Filling

12 - 2/3 cup packed brown sugar
13 - 2 tablespoons ground cinnamon
14 - 1/4 cup unsalted butter, softened

→ Cream Cheese Frosting

15 - 4 ounces cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 1 cup powdered sugar, sifted
18 - 1/2 teaspoon vanilla extract
19 - Pinch of salt

# Directions:

01 - Combine lukewarm milk and active dry yeast in a large bowl. Let stand for 5 minutes until foamy.
02 - Add granulated sugar, pumpkin purée, melted butter, egg, and vanilla extract to the yeast mixture. Stir until smooth.
03 - Gradually add flour, salt, cinnamon, and nutmeg to the wet mixture. Knead for 6 to 8 minutes until the dough is soft and elastic; add extra flour if sticky.
04 - Transfer dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1 hour.
05 - Punch down dough and roll out on a floured surface to a 16 by 12 inch rectangle.
06 - Spread softened butter evenly over the dough, leaving a 1/2 inch border. Mix brown sugar and cinnamon and sprinkle over the buttered dough evenly.
07 - Roll the dough tightly from the long side into a log. Slice into 12 equal rolls.
08 - Place rolls into a greased 9 by 13-inch baking dish. Cover and let them rise for 30 to 40 minutes until puffy.
09 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until golden brown and cooked through.
10 - Beat cream cheese and softened butter until smooth. Add powdered sugar, vanilla, and a pinch of salt; beat until creamy.
11 - Spread frosting over warm rolls and serve immediately.

# Additional Tips::

01 -
  • The pumpkin makes the dough impossibly soft and tender, like eating a cloud that happens to taste like autumn.
  • Cream cheese frosting on warm rolls is a game-changer—it melts into every crevice and makes people close their eyes when they take the first bite.
  • You can prep these the night before, which means you get to sleep in and still serve homemade rolls for breakfast.
02 -
  • Room temperature ingredients make a difference—cold eggs and milk will cool down the dough and slow the rise, so take five minutes to let them sit on the counter.
  • Don't skip the second rise; those 30 to 40 minutes are when the rolls transform from dense little cylinders into puffy, bakery-style pillows.
  • If you live somewhere cold, turn your oven on for 30 seconds, turn it off, and use that as your rising spot—it's the difference between perfect rolls and mediocre ones.
03 -
  • Dental floss slices the rolls better than any knife because it cuts without compressing the soft dough—a trick I stole from a bakery chef.
  • If you want to add pecans to the filling, toast them lightly first so their flavor comes through instead of getting lost in the sweetness.
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