pumpkin cinnamon rolls

pumpkin cinnamon rolls in a cast iron skillet with frosting
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Pumpkin cinnamon rolls are soft, fluffy, cinnamony, buttery with a hint of pumpkin. Then topped of with the most delicious maple cream cheese frosting, Oh my! my mouth is watering! These rolls will be devoured immediately! It is the perfect breakfast for a cold fall day, or a warm dessert!

pumpkin cinnamon rolls in a cast iron skillet with a spoon putting frosting on

ingredients

Dough

1 cup warm milk

1 table spoon active dry yeast

2 table spoons white granulated sugar

1 tea spoon salt

3 table spoons softened butter

1 large egg ( room temperature)

3 cups of flour

Filling

1/2 cup softened butter

1 cup brown sugar

1 tea spoon pumpkin spice seasoning

10oz of pumpkin pure (not filling)

2 table spoons of cinnamon

frosting

1 pack of softned cream cheese

1/2 cup heavy cream

1/3 cup maple syrup

1/4 tsp cinnamon

Pro tip

Using room temperature ingredients for baking helps all the ingredients to mix better together.

Make the dough

If your using instant yeast, you can skip this part. You don’t need to proof the yeast.

Heat 1 cup of milk in the microwave for 40 seconds. Heat kills yeast and stops the rising process. Make sure the milk isn’t hotter than 110 degrees. It should be barely warm.

milk with butter in a metal bowl with a whisk

To the milk add sugar and Active Dry Yeast, mix with a spoon and let the yeast proof for 15 minutes. This is a good way to check if the yeast is still active. It will foam up.

If your using instant yeast, start here:

In a mixer bowl add the milk with the yeast, room temperature egg, 3 tables spoons softened butter, and salt. Mix with a whisk for 40 seconds just to combine the ingredients.

Then attach the mixing bowl to the kitchen aid with a dough hook. ( you can do this by hand, but it will take much longer. Knead the dough by hand till the dough is smooth and elastic)

Stand mixer mixing cinnamon rolls dough

Turn the mixer to 3 and slowly add in the flour. Mix for a few minutes on a low speed just till the dough comes together, then turn the speed to 4 and let it mix for 15 minutes. Mixing it for this long will make the dough very smooth and soft. The dough should not stick to your hands.

finger touching dough in a glass bowl

Butter a clean bowl and place the dough into the bowl. Cover and let it rise for 1 hour or until it doubles. This depends how warm your house is. The warmer it is in the house the faster it will rise.

How to speed proof

Yeast dough require rising time, the best environment for dough to rise is at 100 F – 110 F. Set your oven to the lowest temperature, leave it on for 2 minutes then shut it OFF! Once the oven is off, place a towel on the middle rack and place the bowl with dough on it. and let if proof for 30 minutes. ( DO NOT forget the towel in the oven )

Make the pumpkin cinnamon filling

While the dough is rising, make the pumpkin cinnamon filling. Combine all the ingredients into a small bowl and mix it with a fork till its all smooth. Then place it in the fridge to chill. Chilling the filling will make it easier to roll.

pumpkin puree with brown sugar in a bowl

Once the dough had doubled in size, punch down the dough and place it on a clean countertop. Roll the dough into a rectangle 10 x 17

cinnamon roll dough rolled out into rectangle with pumpkin cinnamon filling spread out

Spread the filling onto the dough, then roll it into a tight log. This part may be a little messy. But I promise its worth it! Try cutting the log into equal parts either using a clean unflavored dental floss, or a sharp serrated knife.

Place all the pieces into either a deep sheet pan or a cast iron skillet. My cast iron skillet is 12

pumpkin cinnamon rolls rising in a cast iron skillet

Let the cinnamon rolls rise for the second time for 40 minutes.

Preheat the oven to 350F

After the pumpkin cinnamon rolls have risen, drizzle 1/2 cup of heavy cream onto the cinnamon rolls. The heavy cream makes the pumpkin cinnamon rolls soft and moist. Its a hack that has gone viral on the internet! And for a good reason.

pumpkin cinnamon rolls with heavy cream in a cast iron skillet

Bake for 20-24 minutes or until the tops are golden and the center is cooked through. Let it cool for 5 minutes before icing.

Baked pumpkin cinnamon rolls

Maple cream cheese frosting

This is seriously the most delicious frosting I have ever had! It is truly unique. Its silky and creamy, Tops off so beautifully on the cinnamon rolls!

To a bowl add the softened cream cheese and whip it with a hand mixer for 2 minutes, then add 1/2 cup of heavy cream, then continue to mix on a high speed for another 2 minute. Lastly add in the maple syrup and a cinnamon whip for another 30 seconds and its done!

cinnamon rolls with frosting on top

How to avoid dry pumpkin cinnamon rolls

  • Don’t skimp the butter! Let’s be honest, butter makes everything better! This includes cinnamon rolls.
  • Proofing the dough for far too long may over exhaust the yeast and make it fall flat when baking.
  • Or The dough didn’t rise properly, check the expiration dates on your yeast.
  • Using too much flour can dry out the rolls as well.

pumpkin cinnamon rolls

5 from 1 vote
Prep Time 30 minutes
Cook Time 25 minutes
1 hour 45 minutes
Total Time 2 hours 40 minutes
Course Breakfast, Dessert
Cuisine American

Ingredients
  

Dough

  • 1 cup warm milk
  • 1 tbl  active dry yeast
  • 2 tbl white granulated sugar
  • 1 tsp salt
  • 3 tbl soft butter
  • 1 egg ( room temperature)
  • 3 cups flour

Filling

  • 1/2 cup softened butter
  • 1 cup brown sugar
  • 1 tsp pumpkin spice seasoning
  • 10 oz pumpkin puree (not filling)
  • 2 tbl cinnamon

Frosting

  • 8 oz softened cream cheese
  • 1/2 cup cold heavy cream
  • 1/4 tsp cinnamon
  • 1/3 cup pure maple syrup

Instructions
 

Dough

  • If your using instant yeast, you can skip this part. You don’t need to proof the yeast.
    Heat 1 cup of milk in the microwave for 40 seconds. Heat kills yeast and stops the rising process. Make sure the milk isn’t hotter than 110 degrees. It should be barely warm.
  • To the milk add sugar and Active Dry Yeast, mix with a spoon and let the yeast proof for 15 minutes. This is a good way to check if the yeast is still active. It will foam up.
    In a mixer bowl add the milk with the yeast, room temperature egg, 3 tables spoons softened butter. Mix with a whisk for 40 seconds just to combine the ingredients.
  • Then attach the mixing bowl to the kitchen aid with a dough hook. ( you can do this by hand, but it will take much longer. Knead the dough by hand till the dough is smooth and elastic)
  • Turn the mixer to 3 and slowly add in the flour. Mix for a few minutes on a low speed just till the dough comes together, then turn the speed to 4 and let it mix for 15 minutes. Mixing it for this long will make the dough very smooth and soft. The dough should bounce back when you push down on it.
  • Butter a clean bowl and place the dough into the bowl. Cover and let it rise for an hour or until it doubles. This depends how warm your house is. The warmer it is in the house the faster it will rise. Let is r rise for 1 hour.

MAKE THE PUMPKIN CINNAMON FILLING

  • While the dough is rising, make the pumpkin cinnamon filling. Combine all the ingredients into a small bowl and mix it with a fork till its all smooth. Then place it in the fridge to chill. Chilling the filling will make it easier to roll.

Assemble the pumpkin cinnamon rolls

  • Once the dough had doubled in size, punch down the dough and place it on a clean countertop. Roll the dough into a rectangle 10 x 17
  • Spread the filling onto the dough, then roll it into a tight log. This part may be a little messy. But I promise its worth it! Try cutting the log into equal parts either using a clean unflavored dental floss, or a sharp serrated knife.
  • Place all the pieces into either a deep sheet pan or a cast iron skillet. My cast iron skillet is 12
  • Let the cinnamon rolls rise for the second time for 40 minutes.
    Preheat the oven to 350F
    After the pumpkin cinnamon rolls have risen, drizzle 1/2 cup of heavy cream onto the cinnamon rolls.
  • Bake for 20-24 minutes or until the tops are golden and the center is cooked through. Let it cool for 5 minutes before icing.

MAPLE CREAM CHEESE FROSTING

  • This is seriously the most delicious frosting I have ever had! It is truly unique. Its silky and creamy, Tops off so beautifully on the cinnamon rolls!
  • To a bowl add the softened cream cheese and whip it with a hand mixer for 2 minutes, then add 1/2 cup of heavy cream, then continue to mix on a high speed for another minute. Lastly add in the maple syrup and a cinnamon. Mix well.

Notes

HOW TO AVOID DRY PUMPKIN CINNAMON ROLLS

  • Don’t skimp the butter! Let’s be honest, butter makes everything better! This includes cinnamon rolls.
  • Proofing the dough for far too long may over exhaust the yeast and make it fall flat when baking.
  • Or The dough didn’t rise properly, check the expiration dates on your yeast.
  • Using too much flour can dry out the rolls as well.
Keyword cinnamon rolls, maplefrosting, pumpkin

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Try other loved recipes!

Brown sugar pancakes

Apple pie bars

As always, thank you for stopping by my Farmhouse!

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