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Pumpkin Spice Cinnamon Rolls.

Pumpkin Cinnamon Rolls

Angela Milnes
Indulge in the warm, cozy flavors of fall with these Pumpkin Cinnamon Rolls! Soft, fluffy rolls are filled with a spiced pumpkin filling and topped with a sweet, creamy glaze.
5 from 4 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 0 minutes
Total Time 1 hour 10 minutes
Course Desserts
Cuisine American
Servings 18 Servings
Calories 113 kcal

Ingredients
  

Ingredients For Rolls

  • 1 cup Milk
  • 1 tbs Dry Yeast
  • 2 cups Self Rising Flour
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 2 Eggs
  • ½ cup Pumpkin Puree
  • 2 tablespoon Brown Sugar
  • 3 tablespoon Granulated Sugar
  • 180 grams Melted Butter
  • 4 oz Cream Cheese half pack of 8oz Philadelphia cheese

For The Icing

  • ¼ cup Powdered Sugar
  • ¼ cup Pumpkin Puree
  • 2 tablespoon Milk

Instructions
 

  • Preheat oven to 320F. Warm up milk in a microwave safe bowl(don’t make it to hot just lukewarm), mix it with dry yeast and granulated sugar until dissolved.
  • Leave it in a warm place to proof for about 10 minutes. Add melted butter and eggs, stir gently with a whisk until smooth. 
  • Add gradually flour to the batter, knead it and try to form a dough. Dust the table with flour and kneed the dough for about 2-3 minutes. Put it back in the bowl and leave it raise in a warm place for at least 30 minutes. 
  • When dough is ready roll it out with a rolling pin making a rectangular flat shape. Spread pumpkin puree evenly onto it.  
  • Mix cane sugar, cinnamon, and nutmeg in a mixing bowl, sprinkle it over the rolled dough. Roll the dough on a lightly floured surface to form a log. Cut it into a 1inch thick rolls. 
  • Line a parchment paper onto a 13x 9 inch pan and place the cut rolls onto it. Bake for about 20 minutes or until golden brown.
  • In a small bowl whisk cream cheese, powdered sugar, and pumpkin puree, add powdered sugar and continue mixing until smooth. If consistency is too thick 1 tablespoon of water can be added.
  • Pour the mixture evenly onto a freshly baked roll. Leave it to set for 5-10 minutes. Serve with a pinch of cinnamon on top!  

Notes

To lend these regular cinnamon rolls some extra deliciousness, you can use some dark brown sugar into the mix as well.
If you don’t have the individual powdered spices that the recipe calls for, you can also choose to use some pumpkin pie spice instead. I love using my homemade Pumpkin Pie Spice for this recipe.
You can swap the sugar in the frosting for some maple syrup and turn it into a nice maple cream cheese frosting that works perfectly with these pumpkin cinnamon rolls.
You can also add a dash of vanilla extract to the pumpkin cinnamon roll dough to amp up its flavor.
If you don’t have yeast, you could use some baking powder along with self rising flour to help the dough rise.

Nutrition

Serving: 1gCalories: 113kcalCarbohydrates: 17gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 26mgSodium: 34mgPotassium: 78mgFiber: 1gSugar: 6gVitamin A: 1725IUVitamin C: 0.4mgCalcium: 35mgIron: 0.4mg
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