Description

Soft, pillowy pumpkin cinnamon rolls with a tangy cream cheese glaze. This budget-friendly recipe uses pantry staples and freezes beautifully for easy weekend breakfasts.

Ingredients

Scale

1 cup warm milk
2 packets active dry yeast (4.5 tsp)
¼ cup granulated white sugar
4 tablespoons melted unsalted butter
1 large egg, room temperature
½ cup pure pumpkin puree
3 to 3½ cups all-purpose flour
1 teaspoon salt
½ cup softened unsalted butter (for filling)
1 cup brown sugar
2 tablespoons cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
4 oz full-fat brick cream cheese, softened
2 tablespoons softened butter (for glaze)
1 to 1½ cups powdered sugar, sifted
1–2 tablespoons milk or cream
1 teaspoon vanilla extract

Instructions

Activate the yeast: In a large bowl or stand mixer, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
Mix the dough: Add melted butter, egg, pumpkin puree, and salt to the yeast mixture. Mix on low. Gradually add flour, one cup at a time, switching to medium speed. Knead until the dough pulls away from the sides and forms a soft, slightly tacky ball.
Knead and rise: Knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
Shape the rolls: Punch down the dough and roll out into a 12×18 inch rectangle. Spread softened butter over the surface. Mix brown sugar, cinnamon, nutmeg, and cloves; sprinkle evenly over the butter. Roll the dough into a log, pinch the seam, and cut into 12 equal rolls. Place seam-side down in a greased 9×13 baking dish.
Second rise: Cover the pan loosely and let rolls rise for 30 minutes until puffy.
Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown. Tent with foil if browning too quickly.
Make the glaze: While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk/cream. Beat until creamy and spreadable.
Glaze and serve: Spread glaze over hot rolls immediately after removing from oven. Let cool for 10 minutes before serving.

Notes

Ensure pumpkin puree is 100% pure, not pie filling. Use room temperature ingredients for best texture. Do not skip the second rise to ensure fluffy rolls. Rolls can be frozen after baking for up to 3 months.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 320
Sugar: 22
Sodium: 280
Fat: 12
Saturated Fat: 7
Carbohydrates: 45
Fiber: 1
Protein: 6

Keywords: pumpkin cinnamon rolls, fall baking, budget-friendly breakfast, cream cheese glaze, yeast rolls, easy baking, freezer-friendly