Pumpkin Cinnamon Soft Rolls (Printer View)

Soft pumpkin dough swirled with cinnamon sugar and topped with creamy frosting for an autumn delight.

# What You'll Need:

→ Dough

01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1 packet (2 1/4 teaspoons) active dry yeast
03 - 1/3 cup granulated sugar
04 - 1/2 cup whole milk, lukewarm
05 - 3/4 cup canned pumpkin purée
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg, room temperature
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon salt
10 - 1 teaspoon ground cinnamon
11 - 1/2 teaspoon ground nutmeg

→ Filling

12 - 2/3 cup packed brown sugar
13 - 2 tablespoons ground cinnamon
14 - 1/4 cup unsalted butter, softened

→ Cream Cheese Frosting

15 - 4 ounces cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 1 cup powdered sugar, sifted
18 - 1/2 teaspoon vanilla extract
19 - Pinch of salt

# Method Steps:

01 - Stir warm milk and active dry yeast together in a large bowl; allow to rest for 5 minutes until frothy.
02 - Incorporate granulated sugar, pumpkin purée, melted butter, egg, and vanilla extract into the yeast mixture; blend until smooth.
03 - Gradually add flour, salt, ground cinnamon, and nutmeg; knead for 6 to 8 minutes until a soft, elastic dough forms, adding extra flour if sticky.
04 - Transfer dough to a lightly greased bowl, cover, and let rise in a warm environment until doubled in size, about 1 hour.
05 - Punch down dough and roll out on a floured surface into a 16x12-inch rectangle.
06 - Spread softened butter over the dough, leaving a 1/2-inch border; evenly sprinkle the brown sugar and cinnamon mixture on top.
07 - Tightly roll the dough from the long side and cut into 12 equal portions.
08 - Arrange rolls in a greased 9x13-inch baking dish, cover, and allow to rise for 30 to 40 minutes until puffy.
09 - Preheat oven to 350°F and bake the rolls for 22 to 25 minutes until golden brown and cooked through.
10 - Beat cream cheese and butter until smooth; add powdered sugar, vanilla, and a pinch of salt, then mix until creamy.
11 - Spread the cream cheese frosting over warm rolls; serve immediately.

# Expert Advice:

01 -
  • They're soft enough to tear apart with your fingers but sturdy enough to hold that cream cheese frosting without falling apart.
  • The pumpkin keeps them moist for days—yes, days—without them ever feeling dry or stale.
  • You can make them the night before and just bake them fresh in the morning, which feels like cheating in the best way.
02 -
  • Room temperature ingredients matter more than you think—cold cream cheese and butter won't blend into the pumpkin properly, leaving you with streaky dough that doesn't rise as well.
  • If you don't punch down the dough before rolling, you'll get huge air pockets in your finished rolls instead of that even, tender crumb.
  • Cream cheese frosting should go on warm rolls, not hot ones—if they're steaming, wait two minutes so the frosting doesn't get all melty and run off the sides.
03 -
  • Use a bench scraper or dental floss to cut the rolls instead of a knife—it prevents squishing the dough and gives you cleaner, more even slices.
  • If your kitchen is cold, place the dough in an oven with just the light on, or set it on top of a heating pad wrapped in a towel for faster, more reliable rising.
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