Description
Soft, pillowy pumpkin spice cinnamon rolls with a tangy cream cheese glaze, perfect for a cozy weekend brunch or make-ahead breakfast.
Ingredients
Scale
- 4 to 4.5 cups all-purpose flour
- 1 cup warm milk (about 110°F/45°C)
- 2 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 1/2 cup pumpkin puree (not pie filling)
- 3 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened (for filling)
- 1 cup packed brown sugar
- 2 teaspoons pumpkin pie spice (or blend: 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves)
- 4 oz full-fat brick-style cream cheese, room temperature (for glaze)
- 1 cup powdered sugar, sifted (for glaze)
- 1–2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
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 pumpkin puree, melted butter, egg, and salt to the yeast mixture. Mix on low speed. Gradually add flour, one cup at a time, until dough pulls away from sides and is soft but slightly sticky.
- Knead the dough: Knead on medium-low speed for 8-10 minutes until smooth and elastic (passing the windowpane test).
- First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
- Roll and fill: Punch down dough and roll into a 12×16 inch rectangle. Spread softened butter over the rectangle, leaving a border. Sprinkle with brown sugar and pumpkin pie spice. Roll tightly into a log and pinch seam to seal.
- Second rise: Cut log into 12 equal rolls. Place seam-side down in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if browning too quickly.
- Make glaze: Whisk cream cheese, powdered sugar, vanilla, and milk until smooth.
- Glaze and serve: Let rolls cool for 5-10 minutes, then drizzle with glaze while warm. Serve immediately.
Notes
For make-ahead, assemble rolls the night before and refrigerate overnight. Let sit at room temperature for 30 minutes before baking. Use dental floss to cut rolls cleanly without squishing. Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 22
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 1
- Protein: 6
Keywords: pumpkin spice cinnamon rolls, fall brunch, easy cinnamon rolls, cream cheese glaze, make-ahead breakfast, pumpkin baking