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Pumpkin Cinnamon Rolls

These delicious and unique pumpkin cinnamon rolls can be made in one day or refrigerated overnight to bake in the morning for the best breakfast ever!
5 from 2 votes
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Course: Breakfast
Cuisine: American
Diet: Vegetarian
Prep Time: 30 minutes
Cook Time: 30 minutes
Rise Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 12 rolls
Calories: 573kcal
Author: Michelle

Ingredients

For the dough

  • 3/4 cup evaporated milk
  • 1/4 cup warm water
  • 1 tablespoon yeast
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 3 tablespoons oil
  • 1 teaspoon salt
  • 1 cup pumpkin puree
  • 4 3/4 cups flour

For the filling

  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup butter melted
  • 1/2 cup pumpkin spice chips or chocolate chips

For the frosting

  • 1/4 cup unsalted butter
  • 1/2 cup pumpkin spice chips or chocolate chips
  • 2 ounces cream cheese softened
  • 1 cup powdered sugar

Instructions

  • Scald evaporated milk, then remove from the heat and let cool.
    3/4 cup evaporated milk
  • Add warm water and yeast to mixing bowl 1/4 cup brown sugar and 1/2 cup sugar. Stir to combine.
    1/4 cup warm water, 1 tablespoon yeast, 1/4 cup brown sugar, 1/2 cup sugar
  • In a separate bowl, lightly beat egg. Once beaten, add to water mixture and mix to combine. Add oil, 1 teaspoon salt, and pumpkin and mix well to combine.
    3 tablespoons oil, 1 teaspoon salt, 1 cup pumpkin puree
  • Add milk to bowl and mix. Add the flour, in portions. Add two cups and mix well, then add another cup and stir. Repeat until all flour is added.
    4 3/4 cups flour
  • Continue kneading for ten minutes. Cover the top of your bowl with a damp towel. Let it rest in a warm, sunny spot for an hour to rise.
  • While the dough is rising, prepare filling and generously butter a 9x13 pan. For the filling, combine 3/4 cup brown sugar, 1/2 cup sugar, pumpkin pie spice, cinnamon, and 1/2 teaspoon salt in a small bowl and mix with a fork.
    3/4 cup brown sugar, 1/2 cup sugar, 1 tablespoon cinnamon, 2 teaspoons pumpkin pie spice, 1/2 teaspoon salt
  • Once dough has risen, generously sprinkle flour on your work surface and turn out the dough. Sprinkle more flour atop the dough and form into a 12x24" rectangle.
  • Melt 1/2 cup butter. Using a pastry brush or a spatula, spread butter across all the rectangle except for the top half inch. Sprinkle prepared filling over the butter and distribute evenly, with a half inch border. Sprinkle a half cup of the pumpkin spice chips over the filling.
    1/2 cup butter, 1/2 cup pumpkin spice chips
  • Roll dough along the long edge to create a long log. Cut dough into 12 pumpkin cinnamon rolls with a serrated knife.
  • Place each pumpkin cinnamon roll carefully in the pan. Cover with damp cloth again and place in the fridge overnight. If you are making them right away, let them rise with the damp cloth over them for a half hour before baking.
  • The next morning, remove the pumpkin cinnamon rolls from the fridge and preheat oven to 350 degrees. Let rolls rest on the counter while the oven preheats.
  • Bake for 30-35 minutes (25-30 minutes if not refrigerating overnight), until golden brown and the filling bubbles around them.Remove from oven, and let cool while you make the frosting.
  • In a saucepan, melt together 1/4 cup butter and 1/2 cup pumpkin spice chips over low heat, stirring constantly Once melted, remove from the heat. and add to mixing bowl with cream cheese, mixing thoroughly. Add powdered sugar and stir until incorporated, then turn up the speed for 1-2 minutes.
    1/4 cup unsalted butter, 1/2 cup pumpkin spice chips, 2 ounces cream cheese, 1 cup powdered sugar
  • Spread over the still slightly warm pumpkin cinnamon rolls and serve immediately.

Equipment

Non-Stick 9 x 13-Inch Pan
Bread Knife
Rolling Pin

Notes

  • Pumpkin spice chips are a seasonal item. If you can't find them, substitute with chocolate chips. Chocolate and pumpkin go well together!
  • These are best immediately but will keep for up to 2 days in a tightly sealed container on your counter. You can also double wrap the pumpkin cinnamon rolls individually and freeze them for up to a month to enjoy when at your leisure.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 1roll | Calories: 573kcal | Carbohydrates: 92g | Protein: 8g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 452mg | Fiber: 4g | Sugar: 44g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.