If you’re craving pumpkin cream cheese cinnamon rolls, you’ve come to the right place! These beauties are gooey, soft, and packed with flavor that just screams fall.
This recipe addresses issues with dough rising, sticky handling, unclear steps, lack of customization ideas, and missing nutritional details for pumpkin cinnamon rolls.
I remember the first time I tried to whip up cinnamon rolls without yeast; let’s just say it didn’t go as planned! But this recipe solved that meatball of a problem while making delicious, fluffy rolls that’ll impress your guests. You won’t believe how easy it is to have warm, freshly baked treats at home.
This recipe comes together in just a few hours but feels like a cozy Sunday morning. With the sweet smell of cinnamon filling your kitchen, you’ll find it hard to resist diving into these rolls just as they come out of the oven.
If you enjoy a good cinnamon roll, you’ll want to try my cinnamon roll icing recipe.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour used in the dough preparation for pumpkin cream cheese cinnamon rolls.
- The recipe contains butter, cream cheese, and milk, so it is unsuitable for dairy-free diets in pumpkin cream cheese cinnamon rolls.
- The recipe is not vegan because it contains eggs, butter, cream cheese, and milk in the pumpkin cream cheese cinnamon rolls.
- This recipe does not meet keto or low-carb diets due to granulated sugar and all-purpose flour in pumpkin cream cheese cinnamon rolls.
- The recipe is nut-free since it contains no nuts or nut-derived ingredients in the pumpkin cream cheese cinnamon rolls.
Why You Will Love This Recipe
- Warm and Cozy Flavor One bite of these pumpkin cream cheese cinnamon rolls evokes the comforts of fall with spices and real pumpkin, bringing warmth to chilly mornings.
- Rich Cream Cheese Filling The smooth cream cheese blend makes each roll indulgent, offering a creamy contrast to the spiced pumpkin dough that feels luxurious and satisfying.
- Perfect for Sharing These cinnamon rolls are an inviting choice for brunch gatherings or holiday celebrations, sure to create fond memories as loved ones share in their enjoyment.
- Good for Meal Prep Making these rolls ahead of time means you can enjoy them fresh out of the oven on busy mornings, filling your kitchen with delightful aromas without the rush.
How to Make Pumpkin Cream Cheese Cinnamon Rolls
- Prep Time: 3 hours
- Cool Time:
- Cook Time: 25 minutes
- Total Time: 3 hours 25 minutes
- Yield: 10-12 rolls 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Delicious pumpkin cream cheese cinnamon rolls with a warm, spiced filling and creamy icing.
Ingredients
Scale
- 1/3 cup (80 ml) whole milk, warmed
- 2 tablespoons (28 g) unsalted butter, melted (for dough)
- 1/2 cup (120 g) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon (3 g) salt
- 1 large egg, room temperature
- 2 1/4 teaspoons (7 g) instant or active dry yeast
- 2 2/3 cups (335 g) all-purpose flour
- 1/4 teaspoon (0.5 g) ground nutmeg
- 6 tablespoons (85 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (8 g) ground cinnamon
- 4 ounces (113 g) full-fat cream cheese, softened
- 2 tablespoons (30 ml) maple syrup
- 1 tablespoon (12.5 g) granulated sugar
Instructions
- Step 1: Warm the whole milk and 2 tablespoons melted unsalted butter until temperature is warm to the touch but not hot. In a large bowl, whisk together 1/2 cup canned pumpkin puree, 1/4 cup granulated sugar, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, and the warmed milk/butter mixture. Add 1 large egg and 2 1/4 teaspoons instant or active dry yeast, stirring to combine. Gradually mix in 2 2/3 cups all-purpose flour until a soft dough forms.
- Step 2: Knead the dough by hand or with a stand mixer fitted with a dough hook for about 5 minutes, until the dough is smooth, elastic, and passes the windowpane test (stretch a small piece of dough thin without tearing). If the dough feels sticky, gradually add up to 1/4 cup extra flour until it becomes soft and elastic.
- Step 3: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot (such as inside a turned-off oven with the light on) until doubled in size, about 1 to 2 hours.
- Step 4: On a floured surface, roll the risen dough into a rectangle. Spread 6 tablespoons softened unsalted butter evenly over the dough. Sprinkle the cinnamon filling mixture (sugar and cinnamon) evenly on top. Roll the dough tightly from one edge to the other, creating a log.
- Step 5: Using a sharp knife or dental floss, cut the rolled dough into 10 to 12 equal pieces. Arrange the pieces cut-side up in a greased baking dish. Cover and let rise again in a warm environment until doubled in size, approximately 45 minutes.
- Step 6: Preheat the oven to 350°F (177°C). Bake the rolls for 25 minutes. At 15 minutes, tent rolls loosely with foil to prevent the tops from browning too quickly. Rolls are done when they are puffed and golden brown on top and the kitchen smells fragrant.
- Step 7: In a bowl, beat 4 ounces softened cream cheese with 2 tablespoons maple syrup and 1 tablespoon granulated sugar until the mixture is smooth and creamy, about 3 to 4 minutes.
- Step 8: Spread the cream cheese icing over the warm rolls. The warmth will slightly melt the icing for an even texture.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days, keeping rolls covered to prevent drying.
- Refrigeration: Store in an airtight container in the refrigerator for up to 7 days. Let rolls come to room temperature before serving.
- Freezing: Wrap individual rolls in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If dough is sticky during kneading, add flour gradually up to 1/4 cup for better consistency.
- When rolls struggle to rise, place them in a warm spot such as inside an oven with the light on for approximately 45 minutes.
- Tent rolls with foil after 15 minutes of baking to avoid burning tops while allowing thorough baking.
- Use a sharp knife or dental floss for clean, even cuts of the rolled dough, especially immediately after rolling.
- Beat icing until creamy (3-4 minutes), ensuring smooth and easily spreadable texture.
- Warm rolls in a 300°F (149°C) oven for 10-15 minutes or until heated through before serving.
- Serve with fresh fruit or yogurt.
- Pair with hot tea or coffee for a comforting breakfast or brunch.
- Use leftover rolls to make pumpkin cinnamon roll bread pudding or add to a fall-inspired parfait.
- Top with vanilla glaze or an extra layer of cream cheese frosting.
- Add chopped pecans or walnuts for texture and flavor enhancement.
- Use unsalted butter for control over dough flavor and tenderness.
- Use pure pumpkin puree (not pumpkin pie filling) to avoid added spices and sugars.
- Whole milk provides moisture and activates yeast; warm before mixing.
- Use full-fat cream cheese for best melting and flavor in the icing.
- Use freshly ground nutmeg and fresh cinnamon for maximum flavor depth.
Nutrition
- Serving Size: 1 roll
- Calories: Not provided in source
- Sugar: Not provided in source
- Sodium: Not provided in source
- Fat: Not provided in source
- Saturated Fat: Not provided in source
- Unsaturated Fat: Not provided in source
- Trans Fat: Not provided in source
- Carbohydrates: Not provided in source
- Fiber: Not provided in source
- Protein: Not provided in source
- Cholesterol: Not provided in source
Ingredient Notes
- All-purpose flour: Choose a good quality brand for the best results. It provides the structure needed for fluffy rolls and holds the filling without tearing.
- Granulated sugar: Using a fine granulated sugar helps achieve the right sweetness and texture. It dissolves easily in the dough, ensuring even flavor.
- Active dry yeast: Look for fresh yeast to ensure proper rising. It’s vital for fluffy, airy rolls, so check the expiration date for best results.
- Butter: Use unsalted butter for more control over the flavor. It adds richness to the dough and helps create a tender texture that’s hard to beat.
- Pumpkin puree: Opt for pure pumpkin puree (not pumpkin pie filling) for a natural sweetness and moisture. It’s key for the signature pumpkin flavor in your rolls.
- Cream cheese: Get a block of full-fat cream cheese for the filling. It melts beautifully and adds a tangy richness that complements the sweetness of the rolls.
- Cinnamon: Use ground cinnamon, and make sure it’s fresh for the best flavor. It’s a classic pairing with pumpkin, enhancing the overall warmth of the rolls.
- Nutmeg: Freshly grated nutmeg works best if you can find it. It adds depth and a festive touch, rounding out the warm spices perfectly.
- Milk: Choose whole milk for a rich and moist dough. Warm it slightly before mixing to help activate the yeast and incorporate smoothly.
- Egg: Use one large room-temperature egg to help bind the dough. It contributes to the rolls’ structure and adds moisture for a soft crumb.
Recipe Tips
- If the dough feels sticky while kneading, add up to 1/4 cup of flour gradually until it reaches a soft, elastic consistency, about 5 minutes into kneading.
- When your rolls aren’t rising enough, place them in a warm environment, like an oven with the light on, for approximately 45 minutes until doubled in size.
- If you notice the tops of your rolls browning too quickly, tent them with foil 15 minutes into baking to prevent burning while they finish cooking.
- For a smoother cream cheese icing, mix until the texture is creamy, usually around 3-4 minutes, to ensure it’s easy to spread on warm rolls.
- If you find cutting the dough challenging, use a sharp knife or dental floss to slice through neatly, especially right after rolling it up.
Serving Suggestions
Serve pumpkin cream cheese cinnamon rolls with fresh fruit or yogurt. A simple side of hot tea or coffee enhances the experience.
Use to make pumpkin cinnamon roll bread pudding or add to a breakfast parfait. They work well in a fall-inspired brunch spread.
Top with vanilla glaze or an extra layer of cream cheese frosting. A sprinkle of chopped pecans or walnuts adds crunch and flavor.
Recipe variations
- You can use canned pumpkin puree instead of fresh pumpkin to keep the dough moist and flavorful while ensuring the soft texture pumpkin cream cheese cinnamon rolls require.
- Add 1/4 teaspoon of ground nutmeg or cinnamon to the filling for extra warmth, matching the pumpkin flavor without overpowering the cream cheese icing taste.
- Either instant or active dry yeast works for the dough; if using active dry yeast, dissolve it in warm milk for about 5 minutes before mixing with other ingredients.
- If you want more rolls, double all ingredients and bake in two separate pans; this is practical when serving alongside Pumpkin Cream Cheese Scones for a brunch spread.
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How to Store?
To keep your pumpkin cream cheese cinnamon rolls fresh and delicious, follow these storage tips:
Room Temperature: Place rolls in an airtight container at room temperature and store up to 2 days. Keep them covered to prevent drying out.
Refrigeration: Store rolls in an airtight container inside the refrigerator for up to 7 days. Let rolls come to room temperature before serving.
Freezing: Wrap rolls individually in plastic wrap, then place them in a freezer container. Freeze up to 3 months. Thaw rolls overnight in refrigerator.
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If you enjoyed this Pumpkin Cream Cheese Cinnamon Rolls or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
