Pumpkin Crunch Cinnamon Rolls, homemade cinnamon rolls packed with a pumpkin punch and secret ingredient frosting!
Happy fall, friends! Okay, it technically might not be fall yet, but it’s September, so basically I’ve already busted out my booties, mmmkay?
I’m in full fall mode and nobody is going to stop me! So pumpkin everything it shall be!
Cinnamon rolls… good. Pumpkin? good. Crunchy stuff? goooood.
These pumpkin cinnamon rolls are just something truly magical.
This past week we visited my parents. And, if you can imagine, we are a huge “foodie” family. So, naturally, we were cooking up a storm! I actually made an easier version of these babies as well (which I will be posting soon!) but my dad makes a kick butt cinnamon roll.
We always have them Christmas morning and he will make them as a special treat randomly when we visit. So, I asked him if we could make this extra fancy fall version and, of course, he was into it!
So, the dough itself is just like a regular cinnamon roll, but it is the filling and frosting that make these pumpkin crunch cinnamon rolls extra special.
What’s so special about them you ask??
Well, along with ground cinnamon, I used pumpkin spice as well, I also added pecans, crushed up gingersnaps(!), and a glaze that is OUT. OF. THIS. WORLD.
MARSHMALLOW cream cheese frosting… you’re welcome.
Let’s just say these are kind of a big deal.
The hardest part about this recipe is the waiting. You have to make the dough. Yes, with yeast. Don’t be scared!
Then, it sits for a while to double, about an hour or two. Then, you roll them out, get all the yummies on top, cut them, and then they rise again.
These, along with a lot of dough recipes are a labor of love.
It’s not that the recipes are hard, it just takes planning and time. So if you have an extra lazy fall Sunday, these are the perfect cinnamon rolls to make!
OR, what we do a lot for Christmas is, my dad will make the dough the night before, let it rise the first time, then cut them up and pop it in the fridge. It will still rise a little bit in there, then first thing in the morning, take them out to rise the second time on the counter and bam! Easy peasy.
And, trust me the house smells amazing while these bake!
Looking for even more yummy pumpkin recipes?
- 1 cup milk
- 1¼ ounce package active dry yeast
- ¼ cup + ¼ teaspoon granulated sugar, divided
- 5 tablespoons unsalted butter, melted, divided and cooled
- 1 egg yolk
- 1½ teaspoon vanilla bean paste or extract
- 2¾ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon grated nutmeg, fresh
- 8 Tablespoons unsalted butter, softened
- ¾ cup pure pumpkin puree
- ½ cup granulated sugar
- 1 Tablespoon pumpkin pie spice
- 2 Tablespoons ground cinnamon
- ⅓ Cup chopped pecans, plus more for garnish
- ¼ cup crushed ginger snaps (about 4 cookies), plus more for garnish
- 8 oz cream cheese, softened
- 2 cups marshmallow creme
- 6 Tablespoons unsalted butter, softened
- 2 teaspoons vanilla bean paste or extract
- 4 Tablespoons milk
- Place the milk in a small sauce pot. Warm the milk over medium low heat until it reaches about 100 degrees. Take off the heat. Add the yeast and ¼ teaspoon of the sugar. Set aside until yeast become bubbly. About 5 minutes.
- Into the yeast mixture after it has gotten bubbly, whisk in 4 tablespoons of the melted butter, the egg yolk, and vanilla. Set aside.
- In the bowl of a stand mixer, add the remaining sugar, flour, salt, and nutmeg. Make a well in the middle of the dry ingredients and pour in the wet mixture. Mix on low speed until combined, scraping the sides of the bowl if necessary. Turn the speed up to medium and knead for 6 minutes with the bread hook until the dough gathers around the hook and the sides of the bowl are clean. Add an additional 2 Tablespoons of flour if necessary.
- Remove the dough and form into a ball. Pour in the remaining 1 Tablespoon of melted butter to the mixing bowl, place the dough in the bowl and roll around in the butter until it is coated. Cover with plastic wrap and let sit in a warm place (counter top) until doubled in size. About 1 to 2 hours.
- After the dough has doubled, roll out dough onto a floured surface. Roll it out into roughly a 12 x 14-inch rectangle. Next, add the filling.
- Rub the softened butter all over the dough. Dollop the pumpkin puree all over the dough and smooth out evenly.
- Mix together the sugar and spices. Coat the dough evenly on top of the pumpkin puree (yes, this seems like a LOT, this is correct!).
- Evenly sprinkle the pecans and ginger snaps all over.
- Roll the dough into a long log. Cut into 8 even pieces. Place pieces into a greased 9x13 inch baking pan. Cover with plastic wrap and let them sit in a warm place until doubled, about an hour.
- Heat oven to 325 degrees. Bake for 35 minutes until golden brown. Let sit in the baking pan for 15 minutes before serving.
- Cream together the cream cheese, marshmallow, and butter together until combined. Add in the vanilla and mix. Add in the milk a little at a time to the consistency you prefer. Serve over warm cinnamon rolls.
- Garnish with extra chopped pecans and gingersnaps if desired.
Don’t forget to check out Parrish’s Pumpkin Spice Glazed Cake Bites!
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