Pumpkin Cinnamon Rolls, homemade cinnamon rolls packed with a pumpkin punch and secret ingredient frosting!
With a slight crunch and addictive glaze, these pumpkin cinnamon rolls will be your new favorite fall treat!
Pumpkin Cinnamon Rolls
Happy fall, friends! Okay, it technically might not be fall yet, but it’s almost 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.
Take me to the recipe for
Pumpkin Cinnamon Rolls already!
Thank you so much for your eagerness to view my recipe.
If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Pumpkin Cinnamon Rolls recipe – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.
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 another version of these – easy pumpkin cinnamon rolls that are ready in 30 minutes as well 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 this pumpkin cinnamon rolls recipe extra special.
What’s so special about them you ask??
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.
Pumpkin Pie Cinnamon Rolls
How to prepare pumpkin cinnamon rolls from scratch
- 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!
Can I make ahead cinnamon rolls?
Yes! 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!
And, trust me the house smells amazing while this bakes!
Looking for even more yummy pumpkin recipes?
What are pumpkin cinnamon rolls?
They are very close to regular cinnamon rolls, except the filling is a mixture of pureed pumpkin, cinnamon, sugar, and goodies.
Normally regular cinnamon rolls are only filled with cinnamon, sugar, and butter.
Can I freeze cinnamon rolls?
According to The Pioneer Woman, yes you can! You can freeze them in the pan unrisen. First, cover them tightly with both plastic wrap and foil, then pop them in the freezer.
Then, before baking, remove them from the freezer, allow them to come to room temperature and then rise per the recipe directions. Continue with the rest of the recipe directions, bake them off as normal and frost!
You can also freeze the cinnamon rolls after they are baked, then cooled completely but not frosted. To serve, let them come to room temperature and then frost.
How to make pumpkin cinnamon rolls
Pumpkin Cinnamon Rolls
- 1 cup milk
- 1 1/4 ounce package active dry yeast
- 1/4 cup + 1/4 teaspoon granulated sugar divided
- 5 tablespoons unsalted butter melted, divided and cooled
- 1 egg yolk
- 1 1/2 teaspoon vanilla bean paste or extract
- 2 3/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon grated nutmeg fresh
- 8 Tablespoons unsalted butter softened
- 3/4 cup pure pumpkin puree
- 1/2 cup granulated sugar
- 1 Tablespoon pumpkin pie spice
- 2 Tablespoons ground cinnamon
- 1/3 Cup chopped pecans plus more for garnish
- 1/4 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 1/4 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 medium-low and roll around in the butter until it is coated. Cover with plastic wrap and let sit in a warm place (countertop) 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 countertop 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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