There’s no better way to embrace fall than with the warm, comforting aroma of pumpkin cinnamon rolls fresh out of the oven. These rolls are incredibly soft and tender, packed with a decadent cinnamon filling, and topped with a luscious caramel cream cheese frosting that perfectly balances sweetness and tang. If you’ve never tried the combination of pumpkin and caramel cream cheese, prepare yourself for an irresistible treat that might just become your new fall favorite!
Why You’ll Love This Recipe
These pumpkin cinnamon rolls are soft, pillowy, and bursting with flavor. The addition of pumpkin makes them rich and moist, while the sweet and slightly tangy caramel cream cheese frosting elevates the entire experience. Unlike traditional cinnamon rolls, this recipe is quicker, making it perfect for a cozy breakfast or dessert when you’re craving something indulgent but don’t want to spend all day in the kitchen. The combination of pumpkin and caramel will make your taste buds dance in delight!
Ingredients
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active dry yeast
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butter
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buttermilk
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sugar
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salt
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egg
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pumpkin puree (not pumpkin pie filling)
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bread flour
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pumpkin pie spice
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nutmeg
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brown sugar
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cinnamon
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milk
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vanilla
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cream cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a microwave-safe measuring cup, create a quick buttermilk substitute by adding half a tablespoon of vinegar or lemon juice, then filling it up with milk to the ¾ cup line. Microwave for 20 seconds and stir until the mixture is lukewarm.
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Combine yeast, sugar, and buttermilk mixture in a large bowl, letting it sit for 5 minutes to activate the yeast.
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Mix in melted butter, egg, and pumpkin puree until well incorporated.
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Gradually add flour, one cup at a time, until a soft dough forms.
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Let the dough rest for a few minutes, then roll it out on a lightly floured surface.
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While the dough is resting, make the cinnamon filling by combining brown sugar, cinnamon, and a pinch of salt.
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Spread the cinnamon filling evenly over the dough. Roll the dough tightly from the long edge, sealing the edges well.
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Slice the rolled dough into 10-12 rolls and place them in a greased baking dish.
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Let the rolls rise for about 20-30 minutes until they are puffy.
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Preheat your oven to 350°F (175°C) and bake the rolls for 20-25 minutes, until golden brown.
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While the rolls are baking, prepare the caramel cream cheese frosting by melting butter and brown sugar together until bubbly, then adding in cream cheese until smooth and creamy.
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Drizzle the caramel cream cheese frosting generously over the warm cinnamon rolls.
Servings and Timing
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Servings: 10-12 rolls
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Prep time: 30 minutes
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Cook time: 25 minutes
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Total time: 1 hour 20 minutes
Variations
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Spice it up: Add chopped pecans, walnuts, or even chocolate chips to the filling for an extra burst of flavor and texture.
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Frosting options: If you prefer a lighter frosting, you can substitute the cream cheese frosting with a simple glaze made from powdered sugar, milk, and vanilla.
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Syrup swap: For a maple twist, you could add maple syrup to the frosting for a richer flavor.
Storage/Reheating
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Storage: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.
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Reheating: Reheat rolls in the microwave for 15-20 seconds to enjoy the freshly baked taste. If you prefer, you can also warm them in the oven at 350°F for about 10 minutes.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is pre-sweetened and spiced, which could throw off the balance of the recipe. Always opt for plain pumpkin puree.
Can I make these cinnamon rolls ahead of time?
Yes! You can prepare the rolls up until the point of baking, then refrigerate them overnight. In the morning, allow them to come to room temperature before baking as directed.
Can I freeze the rolls before baking?
Absolutely! After shaping the rolls, freeze them on a baking sheet until solid, then transfer them to an airtight container or freezer bag. When you’re ready to bake, thaw them in the fridge overnight and let them rise at room temperature before baking.
Can I freeze the rolls after baking?
Yes! Allow the rolls to cool completely, then wrap each one individually in plastic wrap and store them in a freezer bag or airtight container. Reheat in the microwave or oven for a fresh-baked taste.
How do I make sure my cinnamon rolls are soft and tender?
The key to soft cinnamon rolls is using a good amount of butter, letting the dough rise properly, and not over-baking them. Make sure the rolls are golden brown but not too dark.
What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding ½ tablespoon of vinegar or lemon juice to ¾ cup of milk. Let it sit for about 5 minutes before using.
How can I make these rolls dairy-free?
To make this recipe dairy-free, substitute the butter with a dairy-free alternative, use non-dairy milk (like almond or soy), and choose a dairy-free cream cheese for the frosting.
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, though bread flour helps create a chewier texture. The difference is subtle, so feel free to use what you have.
How long can I store these cinnamon rolls?
If stored properly, cinnamon rolls will stay fresh at room temperature for 2 days and in the refrigerator for up to a week.
Can I double this recipe?
Definitely! Simply double all of the ingredients, and you’ll have plenty of rolls to share. You may need to adjust baking time slightly depending on the size of your baking dish.
Conclusion
These pumpkin cinnamon rolls with caramel cream cheese frosting are a must-try for any fall or holiday occasion. Soft, fluffy, and bursting with autumn flavors, they are sure to become a new favorite in your recipe collection. Whether you’re sharing them with family or enjoying them all to yourself, these cinnamon rolls will make any morning feel extra special. Enjoy the caramel cream cheese frosting on top, and feel free to experiment with mix-ins to make this recipe your own!
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Pumpkin Cinnamon Rolls with Caramel Cream Cheese Frosting
- Total Time: 55 minutes
- Yield: 12 large rolls
Description
These Pumpkin Cinnamon Rolls with Caramel Cream Cheese Frosting are a perfect fall treat! Soft, tender, and rolled with pumpkin-spiced filling, topped with a creamy caramel frosting. A must-try for any pumpkin lover—these cinnamon rolls will make your holiday mornings extra special. Serve warm and indulge in the ultimate sweet and spicy dessert.
Ingredients
For the Dough:
1 packet active dry yeast
1/2 cup butter (melted)
3/4 cup buttermilk (or DIY buttermilk, see below)
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
1 cup pumpkin puree (not pumpkin pie filling)
4 1/2 cups bread flour
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
For the Filling:
1 cup brown sugar (packed)
2 tablespoons cinnamon
1/2 cup butter (softened)
For the Caramel Cream Cheese Frosting:
1/2 cup cream cheese (softened)
1/2 cup butter (softened)
1 cup brown sugar (packed)
2 tablespoons milk
1 teaspoon vanilla extract
Instructions
1. Prepare the Dough:
In a microwave-safe bowl, warm the buttermilk (about 20 seconds) and add yeast and sugar. Let it sit for about 5 minutes until it becomes bubbly.
In a separate large mixing bowl, combine the flour, salt, pumpkin pie spice, and nutmeg.
Add the pumpkin puree, egg, and butter to the yeast mixture and stir to combine.
Gradually add the dry ingredients to the wet mixture, 1 cup at a time, stirring until a dough begins to form.
Knead the dough for about 5 minutes until smooth and elastic. If it’s sticky, add a little more flour as needed.
Cover the dough with a damp towel or plastic wrap, and let it rise for 1 hour or until doubled in size.
2. Make the Filling:
In a small bowl, mix brown sugar and cinnamon.
Once the dough has risen, punch it down and roll it out onto a floured surface into a rectangle (about 12×18 inches).
Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the butter.
3. Shape the Rolls:
Roll the dough tightly from the long edge into a log, sealing the edge when finished.
Slice the dough into 12-15 rolls, and place them into a greased baking dish or on a parchment-lined baking sheet.
Let the rolls rise for an additional 30 minutes.
4. Bake the Rolls:
Preheat your oven to 350°F (175°C).
Bake the rolls for 20-25 minutes, or until golden brown.
5. Make the Caramel Cream Cheese Frosting:
In a saucepan over medium heat, melt the butter and brown sugar together, stirring constantly for about 2 minutes.
Remove from heat and stir in the cream cheese, milk, and vanilla extract until smooth.
Let the frosting cool slightly before drizzling it over the warm cinnamon rolls.
6. Serve & Enjoy:
Drizzle the caramel cream cheese frosting generously over the warm rolls.
Serve immediately for the best taste and texture!
Notes
Storing and Freezing Pumpkin Cinnamon Rolls
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Storing: Keep leftover rolls in an airtight container at room temperature for up to 2 days. Reheat in the microwave for a few seconds before serving.
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Freezing Before Baking: After cutting the rolls, freeze them on a baking sheet until solid. Then transfer them to a freezer bag for up to 3 months. When ready to bake, let them thaw overnight in the fridge, then let them rise at room temperature for 30 minutes before baking as directed.
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Freezing After Baking: After baking, let the rolls cool completely. Wrap them individually in plastic wrap and store in a freezer bag for up to 3 months. To reheat, thaw at room temperature or heat in the microwave.
Why You’ll Love These Pumpkin Cinnamon Rolls:
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Pumpkin + Cinnamon: The classic fall flavor combination, with an extra twist of caramel cream cheese frosting!
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Soft and Tender: The dough is incredibly soft and melts in your mouth, while the buttery filling makes each bite even more indulgent.
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Perfect for the Holidays: Whether it’s for a cozy fall breakfast, Thanksgiving, or Christmas morning, these pumpkin cinnamon rolls will be a hit!
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Freezer-Friendly: Make them ahead of time and have a delicious, warm treat whenever you want it.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
