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Pumpkin Cinnamon Rolls Recipe with Cream Cheese Frosting

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Pumpkin Cinnamon Rolls with Cream Cheese Frosting – Big, fluffy cinnamon rolls with cream cheese frosting

pumpkin-cinnamon-rolls

Pumpkin Cinnamon Rolls Recipe with Cream Cheese Frosting

I have been into pumpkin recipes this week but after I made the pumpkin snickerdoodle cookies yesterday I still had to use up the can of pumpkin. I got a pumpkin cinnamon rolls recipe to start with from Kings Arthur’s Flour and adapted it slightly. The dough is a dream to work with and the resulting rolls are awesome.

This rolls are still good for a couple of days, which really surprised me how fresh they still were. I froze some and they passed that test too. I definitely will be making these again.

Let’s talk for a minute about cinnamon. I get mine from Penzey’s and it is amazing! There is such a difference in it from what you can get at the store. They came out with their own blend which I just about use exclusively now. I used to buy several different kinds from them but don’t find that necessary now. So if you are looking for a new cinnamon to try go to Penzeys.com and browse thru their catalog and have them send you one. You’ll thank me later if you haven’t heard of them.

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Pumpkin Cinnamon Rolls Recipe with Cream Cheese Frosting
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 15 pumpkin cinnamon rolls
 
Big, fluffy pumpkin cinnamon rolls with cream cheese frosting.
Ingredients
For the dough
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 1 egg beaten
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 3/4 cup pumpkin puree
  • 5-6 cups all purpose flour
*Cinnamon Smear
  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 1 tablespoon cinnamon
Frosting
  • 3 oz. cream cheese
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • pinch salt
  • 2-3 tablespoons heavy cream
Instructions
  1. In large bowl, sprinkle yeast and 1/4 teaspoon sugar over warm water. Stir and proof 5-10 minutes. After yeast has foamed, stir in milk, butter, sugar, salt, pumpkin puree, egg and 5 cups of the flour.
  2. When you can no longer stir, remove dough to board and knead in remaining flour or until dough is similar to bread dough, slightly sticky but won’t stick to your hands. You can also use a dough hook with your mixer and knead the dough for about 6 minutes, adding a little flour if necessary to get the dough to leave the sides of the bowl.
  3. Lightly grease dough ball and place into a clean bowl. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft free area in your kitchen. Let dough rise for 1-2 hours or until doubled in size.
  4. Mix together the cinnamon smear ingredients in a small bowl.
  5. Roll the dough into a 8 x 16 rectangle. Spread the cinnamon smear on the dough. Roll the dough up into a cylinder. Cut into 15 equal size pieces about 1 inch thick. Place the rolls on a greased cookie sheet. Cover and let rise until doubled.
  6. Mix together the frosting ingredients and set aside until ready to use.
  7. Preheat oven to 350 degrees. Bake the rolls for 15 - 18 minutes. Let cool slightly and frost with the cream cheese frosting.

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Comments

  1. Jamie @ Love Bakes Good Cakes says

    I love the fall twist on cinnamon rolls! I know this would be a hit at my house :) Thanks so much for sharing at All My Bloggy Friends this week! Have a great day :)

    Reply

  2. Deb @ Kneaded Creations says

    Hi! These pumpkin cinnamon rolls are so delicious looking! Enjoyed your site, and great photos! Just popping over from the Wine’d Down link party to say “hi”. I pinned, G+-ed, and tweeted. I’d love it if you dropped by for a visit at httpo://www.kneadedcreations.com . I’ll look forward to seeing you there! Deb @ Kneaded Creations

    Reply

    • Mary Ellen says

      Hi Holly, these were very good. They stayed fresh for a longer time also I think because of the pumpkin, they also froze really well.

      Reply

    • Mary Ellen says

      Me too! I am sure I need to move on now to something else…. I’ve been posting a lot of pumpkin stuff lately.

      Reply

  10. Andi @ The Weary Chef says

    Cinnamon rolls are already good, but add in pumpkin and you have a real winner! I actually threw out half a can of pumpkin today that had gone bad in my fridge. That is surely some sort of food blogger crime right there. I wish I had used it in this recipe instead! Thanks so much for sharing this with us at Saturday Night Fever!

    Reply

  14. Joybee says

    These look so good. I love the idea of a cream cheese glaze on cinnamon buns. Thanks for sharing with us a Great Idea Thursdays, this will be one of my features.

    Reply

    • Mary Ellen says

      Thanks Ciara, I think this is one of the best recipes for cinnamon rolls I have ever made and they stay fresher than regular ones.

      Reply

  20. Lois says

    I love pumpkin and I love cinnamon rolls. This recipe sounds like a perfect combination. Thank you for linking up with Foodie Friends Friday! Please come back next week!

    Reply

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