Pumpkin Cinnamon Rolls
These Pumpkin Cinnamon Rolls are the perfect autumn treat — soft, spiced, and baked atop a gooey caramel-like base that melts into every bite. Topped with a creamy, lightly spiced frosting, they’re ideal for cozy mornings by the hearth, holiday breakfasts, or any time you crave a warm, comforting pastry. Whether you bake them fresh or prepare them ahead, each roll brings a little slice of tavern magic to your kitchen.
Servings: 6 rolls
Equipment
- 1 Large Mixing Bowl
- 2-3 small/medium mixing bowls
- measuring cups & spoons
- Whisk
- Wooden spoon or spatula
- Rolling Pin
- Baking Pan
- knife or unflavored dental floss for cutting rolls
- Oven
- Cooling Rack
Ingredients
Dough
- 2 ¼ cup bread flour
- 2 ½ tbsp cane sugar
- 1 pack instant yeast
- ½ cup whole milk
- 2 ½ tbsp salted butter softened
- ¼ cup pumpkin puree
- ½ egg whisked
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
Filling
- 2 tbsp salted butter softened
- 6 tbsp brown sugar
- 1 tbsp ground cinnamon
- ½ tsp pumpkin pie spice optional
Bottom Layer (spread in the bottom of the baking dish before adding rolls)
- ½ cup unsalted butter melted
- ½ cup brown sugar
- 2 tbsp heavy cream or milk
- 1 tsp vanilla bean paste or extract
- ¼ tsp sea salt
Frosting
- 4 oz cream cheese softened
- ¼ cup salted butter softened
- 1-2 tbsp pumpkin puree optional
- 1 cup powdered sugar
- ½ tsp vanilla bean paste or extract
- ¼ tsp ground cinnamon
Instructions
- Make the Dough: In a large bowl, whisk together 1 cup of flour, sugar, yeast, cinnamon, nutmeg, and ginger. Set aside.
- Heat the Wet Ingredients: In a heatproof bowl or measuring cup, microwave the milk and butter for 30–45 seconds, until warm to the touch (about 100–110°F). Stir in pumpkin purée until smooth. Cool slightly if too hot.
- Combine and Knead: Pour the warm pumpkin mixture and ½ beaten egg into the flour mixture. Stir with a wooden spoon until a thick, sticky batter forms. Add another 1 cup of flour and mix until combined, then gradually add ¼ cup more at a time until a soft dough forms. Transfer the dough to a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. If sticky, add up to ¼ cup more flour. The dough should spring back when pressed.
- Rest and Prepare Pan: Let the dough rest uncovered for 10 minutes. Meanwhile, butter an 8"x8" baking pan.
- Make the Gooey Bottom Layer: In a small bowl, whisk together melted butter, brown sugar, white sugar, cream, vanilla, and salt until smooth. Pour this mixture evenly into the bottom of the prepared baking pan. Set aside.
- Shape and Fill the Rolls: Roll the rested dough into a 12” x 7–8” rectangle. Spread the softened butter evenly over the dough, leaving a ½-inch border. In a small bowl, combine the brown sugar, cinnamon, and pumpkin pie spice. Sprinkle evenly over the buttered dough.
- Roll and Cut: Roll the dough tightly from the long edge into a log. Press the ends to seal, then cut into 6 equal pieces using unflavored dental floss or a sharp knife.
- Assemble and Rise: Place the rolls cut-side down over the gooey mixture in the pan. Cover loosely and let rise in a warm spot for about 1 hour, or until puffy and nearly doubled in size.
- Bake: Preheat oven to 350°F (325°F convection). Bake for 25–30 minutes, until golden on top and bubbling at the bottom. Let cool for about 10 minutes before frosting.
- Make the Frosting: In a medium bowl, mash the softened butter and cream cheese together until smooth. Add pumpkin purée (if using), powdered sugar, vanilla, and cinnamon. Whisk until light and fluffy.
- Frost and Serve: Spread the frosting generously over the warm rolls so it melts slightly into the layers. Serve warm, spooning up some of that caramel sauce from the bottom of the pan for extra decadence.