Pumpkin Cinnamon Rolls

Soft and fluffy pumpkin cinnamon rolls made with pumpkin purée, a buttery pumpkin spice filling, and creamy pumpkin cream cheese frosting. A cozy fall breakfast or brunch favourite.

Prep Time 25

Cook Time 35

Rise Time 35

Total Time 1 35

Servings Rolls

Ingredients

For the Pumpkin Dough

3.5 cups bread flour or all-purpose flour divided
¾ cup warm almond milk or milk of choice, about 110°F
¾ cup pure pumpkin purée not pumpkin pie filling
⅓ cup avocado oil
¼ cup coconut sugar
2 ¼ tsp (1 packet) quick-rise or instant yeast
1.5 tbsp pumpkin pie spice
1 tsp salt

For the Pumpkin Spice Filling

¾ cup coconut sugar
½ cup butter softened to room temperature
2 tsp pumpkin pie spice

For the Pumpkin Cream Cheese Frosting

4 ounces cream cheese softened
½ cup pure pumpkin purée not pumpkin pie filling
¼ cup maple syrup
1 tbsp butter softened
1 tsp pumpkin pie spice

Instructions

Make the Filling:
In a small bowl, combine the coconut sugar and pumpkin spice. Set aside.
Add 2 cups of the flour, coconut sugar, yeast, pumpkin spice, and salt to the bowl of a stand mixer fitted with the dough hook. Mix until combined.
Pour in the warm milk, pumpkin purée, and avocado oil. Mix until smooth and combined, stopping to scrape down the sides of the bowl as needed.
Gradually add the remaining flour, a little at a time, kneading until a soft dough forms and no longer clings to the sides of the bowl. Avoid adding more flour than necessary.
Shape the dough into a smooth ball, cover the bowl with plastic wrap, and let it rest in a warm place for 5 minutes.
Transfer the dough to a lightly floured surface and lightly flour the top. Roll it into a large, even rectangle.
Spread the softened butter evenly over the dough.
Sprinkle the pumpkin spice and coconut sugar mixture evenly over the butter.
Starting at one long edge, tightly roll the dough into a log. Cut into 12 even rolls using a sharp knife or unflavoured dental floss.
Arrange the rolls in a greased, parchment-lined 9x13-inch baking pan. Cover with plastic wrap and let rise in a warm place for 30 minutes.
Position a rack in the centre of the oven and preheat to 350°F. Bake for 25–35 minutes, until the edges are golden brown and the centres are still slightly soft and gooey. Avoid overbaking.
While the rolls bake, combine the softened cream cheese, pumpkin purée, maple syrup, softened butter, and pumpkin spice. Blend until smooth and creamy.
Let the pumpkin cinnamon rolls cool slightly, then spread the pumpkin cream cheese frosting over the top. Serve while still warm.

Notes

Use pure pumpkin purée, not pumpkin pie filling. The latter is already sweetened and spiced and will throw off the recipe.

Go easy on the flour. Add the remaining flour gradually and stop once the dough is soft and pulls away from the bowl. Too much flour can make the rolls dense and dry.

For overnight rolls: Shape and arrange the rolls in the pan, but skip the final 30 minute rise. Cover and refrigerate for up to 24 hours. Before baking, let them come to room temperature and fully rise in a warm spot, about 30–60 minutes.

Watch the centres when baking. Pull the rolls when the edges are golden but the centres are still slightly soft and gooey. Overbaking is the fastest way to lose that fluffy texture.

Store leftovers in the fridge because of the cream cheese frosting. Keep them covered for up to 4 days and gently reheat individual rolls before serving.

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