Pumpkin Pie Cinnamon Rolls Recipe
Wake up to these soft and fluffy cinnamon rolls filled with pumpkin pie. The perfect cozy breakfast for those chilly Fall mornings!
My daughter loves, loves, LOVES pumpkin. Pumpkin everything all year long. Seriously, we have pumpkin pie at least once a month all year, no matter the season. My husband likes it okay. And I'm kinda like, “meh, it's good…”
But my daughter– oh man. It's her kryptonite. She could eat pumpkin pie all day and night and never get sick of it!
I made these pumpkin pie cinnamon rolls as a special treat for her on the first day of school this year… and then promptly ate the rest of them as soon as she and my husband walked out the door for the day ????.
But how could I resist?? Look at all that soft dough wrapped around layers of gooey brown sugar and pumpkin pie! It's like the pinnacle of autumn flavors and smells all wrapped up in a one perfect and lovely breakfast indulgence.
And that cream cheese frosting on top? *swoon* Just stick a fork in me now.
I'm so sad that my kitchen is going to be all packed up over Thanksgiving, because I totally want to make these again sometime over the holiday weekend! Maybe I'll use my mom's kitchen… which I'm not really allowed to do on account of I always make a gigantic mess.
But, really, how mad could someone really get over a messy kitchen when they get these pumpkin cinnamon rolls as a result?
- 1 tbsp yeast
- 1 tbsp sugar
- 1 cup milk
- 1/2 cup butter, cold
- 3 eggs
- 1/2 cup sugar
- 3/4 tsp salt
- 4-6 cups flour
For the Filling:
- 1 cup pumpkin pie filling
- 1 cup brown sugar
Dissolve the yeast into 1/4 cup warm (about 125ºF or the same temp as a warm bath) water with 1 tbsp sugar.
Scald the milk over medium-high heat (milk should be about 180ºF). Stir continually so the milk does not burn.
Remove from heat and add cold butter (this will help in bringing the temperature down faster). Stir as the butter melts. Milk needs to cool to 125ºF (think warm bath water).
While the milk is cooling, beat the eggs and 1/2 cup sugar in the bowl of a stand mixer. Add the yeasty water, the cooled milk, and the salt and 4 cups of flour to the mixing bowl. Use the bread hook to mix and knead.
Once a sticky wet dough has formed, add more flour (by 1/4 cup at a time) until the dough is pulling away from the edge of the bowl (but still slightly sticky). Lightly grease the bowl and dough. Cover and let rise until double in size (about 30 minutes in a warm place).
Punch down the dough and divide into two portions. Keep one portion covered while working with the other. Roll the dough into a rectangle approximately 8x14 inches. Brush 1/2 cup of the pumpkin pie filling over the rectangle. Sprinkle 1/2 cup of the brown sugar over top. Repeat with the other portion of the dough.
Roll the dough, starting at the long side. Slice into 9-12 pieces. Place them cut side down into a well greased 9x13 baking dish, jelly roll sheet, or into multiple pie pans (which is what I like to do).
Cover and let rise until doubled in size. Preheat oven to 375ºF.
Bake for 15-20 minutes until golden brown on top. Use a knife to check that the center-most roll is completely baked and not doughy.
Make my Favorite Cream Cheese Frosting and spread over warm cinnamon rolls!
Real Life Tip: If you're short on time, use my favorite Fast Rise dough instead of the dough in this recipe. You could also used canned frosting instead of homemade. No one will be the wiser!
I updated this post with a modified recipe and new photos on 11/4/2016. It was originally posted on 9/18/2013 with the recipe below:
For the Rolls:
- 1/3 cup milk
- 2 Tablespoons butter
- 1 Tbsp. active dry yeast
- 2 Tablespoons granulated white sugar
- 1 large egg
- 1/2 cup pure pumpkin (not pumpkin pie filling)
- 2 cups flour
- 1/2 teaspoon salt
For the Filling:
- 3/4 cup brown sugar
- 2 tsp pumpkin pie spice
- 3 tbsp butter, melted
For the Spiced Cream Cheese Frosting:
- 8 oz. cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- Preheat oven to 350ºF.
- Place the butter and milk into a small bowl and microwave for 30 seconds until warmed through and butter starts to melt. Whisk for about 30 seconds. If the butter melts into the milk, it's warm enough. If it doesn't, microwave for another 10-15 seconds until it does.
- Sprinkle the yeast over the warm milk. Sprinkle the sugar over the yeast. If the sugar and yeast don't fall under the surface, swirl gently until they are submerged in the milk/butter mixture. Let sit until foamy.
- Add the flour and salt into the bowl of a stand mixer.
- Add the yeasty liquid, the pumpkin puree, and the egg into the dry ingredients and mix with the bread hook attachment. Use a rubber spatula to scrape down the edges as needed.
- Once a dough ball has formed in the center of the bowl on the bread hook, continue to knead on the hook for 5 more minutes. Cover with plastic wrap and let rest in a warm place until doubled in size, about 30 minutes.
- Once risen, punch down the dough and roll out to about 1/4 inch on a well floured surface.
- Drizzle the melted butter over the dough.
- Mix together 3/4 cup brown sugar and 2 tsp pumpkin pie spice. Sprinkle it evenly over the butter and dough.
- Roll the dough jelly-roll style. Cut into approximately 12 slices.
- Grease a 9x13 baking dish. Place the cinnamon rolls close together in the dish. Cover and let rise in a warm place until almost doubled in size.
- Bake for approximately 25-30 minutes until golden brown.
For the frosting:
- Use a hand mixer or stand mixer to beat together the cream cheese, sugar (YES! granulated!), vanilla, and pumpkin pie spice. Spread the frosting over the rolls.
- Serve warm immediately or store in an airtight container for 3-4 days.