Quick Rise Pumpkin Cinnamon Rolls
Warm, sweet, and full of fall flavor! These Pumpkin Cinnamon Rolls are made with a quick-rise dough, a spiced pumpkin filling, and a creamy cream cheese icing. They’re soft, gooey, and packed with pumpkin spice flavor—perfect for a cozy breakfast, weekend brunch, or a special treat to share with family and friends.
Prep Time
20 Mins
Cook Time
25 Mins
Serves
14
Ingredients
Dough:
- 5 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoon salt
- 2 package instant yeast
- 1 cup water
- 1/2 cup milk
- 1/4 cup unsalted butter
- 2 large egg
Filling:
- 1/2 cup unsalted butter at room temperature
- 1/2 cup pumpkin puree (1/4 cup for spreading on dough, 1/4 cup for cream mixture)
- 2 Tablespoons all purpose flour
- 3 tablespoons pumpkin pie spice
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup heavy cream for drizzling over buns before baking
- 1 large egg
Icing:
- 2 cups powdered sugar
- 2 teaspoon vanilla extract
- 2 Tablespoons heavy cream
- 8 ounces cream cheese room temperature
Preparation
Dough:
- In bowl of mixer, mix the flour, sugar, salt, and yeast together. Set aside.
- In a small sauce pan combine the water, milk, and butter together and heat on low until the butter is melted.
- With mixer on low, stream the liquid into the dry ingredients.
- Add the egg and continue mixing, until the dough is no longer sticky.
- Form the dough into a ball set into the bowl.
- Cover and with plastic wrap let rest for 5 minutes.
- Preheat oven to 200º F degrees.
- Line a 9×13 pan with parchment paper. Set aside.
Filling and assembly:
- In a small bowl, combine the brown sugar and pumpkin pie spice. Remove 1/4 cup for later, set aside.
- In medium bowl, mix the butter, 1/4 cup pumpkin and flour together. It’s ok if some of the butter clumps. Set aside.
- Once the dough has rested, cut dough into two halves.
- Sprinkle clean surface lightly with flour and roll out the first dough until it measures around 15×9.
- Spread the softened butter mixture over the dough and dust evenly with half the cinnamon sugar mixture. Roll the dough up tightly and cut into 7 even rolls.
- Place the rolls into the prepared pan. Repeat with second half of dough and mixture.
- Make sure to leave space in between rolls. As they rise and then bake, all gaps will fill in.
- Once all the rolls are in the pan, cover with aluminum foil.
- Place in heated oven and turn off the heat.
- Let them rise for 20 minutes.
- In the meantime make the heavy cream mixture. In small sauce pan, add the heavy cream, 1/4 cup pumpkin puree, egg and remaining 1/4 cup pumpkin pie spice mixture you set aside earlier.
- Whisk, on low heat, until completely combined and warm but not hot.
- Once rolls are rested, remove the foil and stream the heavy cream mixture over the top of the buns.
- Return the rolls to the oven and turn on oven to 375º F. No need to pre-heat the oven. Bake for 20-25 minutes, until the tops of the buns are golden brown.
Icing:
- Place all ingredients in bowl of mixer and mix until icing forms. It will be thick but not stiff.
Serving:
- Once baked, allow rolls to cool for 20 minutes and then spread on the icing.
- Best served warm.
