Pumpkin Cinnamon Rolls

Soft, gooey pumpkin cinnamon rolls with warm spices and a sweet cream cheese frosting that melts into every bite - the perfect fall treat!

Course Breakfast, Dessert

Cuisine American

Keyword cinnamon, cinnamon rolls, pumpkin, Pumpkin Cinnamon Rolls

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings rolls

Calories 565kcal

Author Stacey aka the Soccer Mom

Cost $12

Combine the honey, butter, and milk in a microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between. You want this to be warm, but not boiling.
Add dry yeast, salt, and 3 cups of flour to the bowl of a stand mixer. Add the milk and honey mixture, the eggs, and pumpkin puree. Mix on medium with the dough hook until a wet semi-liquid orange dough forms.
Add the rest of the flour 1/3 cup at a time while mixing, until the dough is stretchy.
Cover the bowl with plastic wrap and allow to rise at room temp for an hour.

Place the dough on a floured surface and stretch so it forms a large rectangle. Use rolling pin to roll out to approximately 12 x 18 inches in size and 1/4 - 1/2 inch thickness.
Spread the softened butter on the sheet of dough and sprinkle with brown sugar, pumpkin pie spice, and cinnamon.
Roll the dough into a log and cut it into 12 rolls. Place the rolls in a greased baking dish and let them rise for about 30 minutes.
Preheat the oven to 370°F.
Stir together 1/2 cup cream, 1 teaspoon honey, and 1 teaspoon vanilla paste (or extract). Pour this mixture in the spaces between the cinnamon rolls right before baking.
Bake rolls until golden, about 20 minutes.

Use a large bowl to beat cream cheese, butter, and vanilla (you can use a hand mixer or a whisk).
Add 1 cup of powdered sugar at a time, mixing as you add.
Add 1 Tablespoon of milk at a time until frosting is your desired consistency.
Frost rolls while still warm.

Nutrition information is provided as an estimate only and will vary based on exact ingredients and serving size.

Prep Tips:

Pumpkin - Be sure to use 100% REAL pumpkin, not pumpkin pie filling, which has sugar and spices added to it.
Cream Mixture - We mixed cream with vanilla and honey and poured into the spaces between the rolls before baking to keep them moist and make them extra gooey. If you prefer drier, cake-style cinnamon rolls, you can skip this step.
Vanilla paste - Vanilla paste (also called vanilla bean paste) is a thick, syrupy blend made from concentrated vanilla extract and real vanilla bean seeds. It has a texture similar to honey or molasses and delivers the same rich flavor as scraping a whole vanilla bean — tiny black specks and all. However, if all you have at home is vanilla extract, this will absolutely work too!
Storage - Keep leftovers covered and refrigerated for up to 3-4 days.