Easy Pumpkin Cinnamon Rolls
Tender pumpkin-enriched dough rolled with warm cinnamon sugar and topped with a tangy cream-cheese glaze. A no-knead, make-ahead fall favorite.
Ingredients
- For the Dough:
- 1 cup 240 ml whole milk, warmed to 100–110 °F
- 2¼ tsp 7 g instant yeast
- ½ cup 120 g canned pumpkin purée
- ⅓ cup 67 g granulated sugar
- 1 large egg room temperature
- 4 tbsp 57 g unsalted butter, melted
- 1 tsp fine sea salt
- 3¾ cups 470 g all-purpose flour (+ up to ¼ cup)
- For the Filling:
- ½ cup 113 g unsalted butter, very soft
- ¾ cup 150 g packed light brown sugar
- 2 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- Pinch of salt
- For the Cream-Cheese Glaze:
- 4 oz 113 g cream cheese, softened
- 3 tbsp 42 g unsalted butter, softened
- 1 cup 120 g powdered sugar
- 1 tsp vanilla extract
- 2 –3 tbsp milk
- Pinch of salt
Instructions
- Whisk warm milk, yeast, and 1 tsp sugar; rest 5 min until foamy.
- Add remaining sugar, pumpkin, egg, butter, salt; stir in flour to form soft dough.
- Cover and rise 45–60 min until doubled.
- Mix filling into a paste.
- Roll dough to 12×16-inch; spread filling, leaving ½-inch border. Roll tightly; slice into 12 rolls.
- Arrange in greased 9×13-inch pan; rise 25–30 min.
- Bake at 350 °F for 23–27 min until golden.
- Beat glaze ingredients; spread over warm rolls.
Notes
- Use dental floss for clean cuts.
- Overnight option: refrigerate after shaping; bake cold +10–15 min.
- Don’t overbake—center should be soft.
- Store unglazed rolls at room temp 2 days or freeze up to 1 month.
- Warm milk must be below 115°F to protect yeast.