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These fluffy pumpkin cinnamon rolls are a tasty treat, perfectly spiced with cinnamon and pumpkin. Topped with cream cheese frosting, they’re warm and cozy—just like a hug in a bun!

Honestly, who can resist the smell of these baking? They make my kitchen smell like fall. I love enjoying them fresh out of the oven with a cup of coffee—pure happiness!

Key Ingredients & Substitutions

Pumpkin Puree: Use real pumpkin puree for the best flavor. Canned pumpkin works perfectly, but avoid pumpkin pie filling, which is sweetened and spiced already. If you don’t have pumpkin, try using mashed sweet potato as a substitute!

Active Dry Yeast: This is essential for making the rolls fluffy. If you’re out of active dry yeast, you can use instant yeast instead. Just add it directly to the dry ingredients—no proofing needed!

Butter: Unsalted butter is great for controlling the flavors. If you need a dairy-free option, you can use coconut oil or a plant-based butter substitute.

Brown Sugar: This gives the filling a lovely, rich flavor. If you run out, you can use granulated sugar with a bit of molasses mixed in for color and taste.

Cream Cheese: For the frosting, you want softened cream cheese. If you want a lighter frosting, you can swap half of it with Greek yogurt. It’ll still taste delicious!

How Do I Ensure My Cinnamon Rolls Are Soft and Fluffy?

The key to soft, fluffy cinnamon rolls lies in two main steps: proofing the dough and kneading it properly. Here’s how to nail it!

• Proper Proofing: Once you mix your dough, let it rise in a warm place until it doubles. You can warm your oven slightly and then turn it off before placing the bowl inside. Cover it with a towel to keep it cozy!
• Kneading: When kneading, aim for about 6-8 minutes until the dough is smooth. This develops gluten, which gives structure to your rolls. If using a stand mixer, knead on low speed for 5-6 minutes.
• Second Rise: After rolling and cutting your pieces, they should rise again. This step is crucial! Let them become puffy before baking. If they haven’t puffed up much, give them a little more time.

Following these tips will help you make cinnamon rolls that are light and soft every time! Enjoy the baking process—your kitchen will smell incredible!

Fluffy Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Ingredients You’ll Need:

For the Dough:

• 1 cup warm milk (110°F / 43°C)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3 to 3 1/2 cups all-purpose flour

For the Filling:

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 tbsp ground cinnamon
• Optional: 1/4 tsp ground cloves or pumpkin pie spice for extra flavor

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 to 1 1/2 cups powdered sugar, sifted
• 1/2 tsp vanilla extract
• Pinch of salt

How Much Time Will You Need?

This delicious recipe takes about 30 minutes for prep and about 20-25 minutes for baking. You’ll also need another 1 to 1.5 hours for the dough to rise, so plan accordingly! Overall, set aside around 2 to 2.5 hours, including rising and baking time.

Step-by-Step Instructions:

1. Prepare the Dough:

In a large mixing bowl, warm the milk to about 110°F (lukewarm). Sprinkle the yeast over the milk and let it sit for 5-10 minutes until it becomes foamy. Then, add in the sugar, melted butter, pumpkin puree, salt, cinnamon, and nutmeg. Mix everything until it’s well combined. Gradually add the flour, one cup at a time, stirring until a soft dough forms. Knead the dough on a lightly floured surface for about 6-8 minutes until it’s smooth and elastic (or use a stand mixer with a dough hook). Once done, place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place until it doubles in size—this should take about 1 to 1.5 hours.

2. Make the Filling:

While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, brown sugar, cinnamon, and any optional spices until you have a smooth and spreadable mixture.

3. Roll and Fill the Dough:

Once the dough has risen, punch it down and roll it out on a floured surface into a 16×12 inch rectangle. Spread the prepared filling evenly over the dough, leaving a small border around the edges. Starting from the long edge, tightly roll up the dough into a log. Cut the log into 12 equal pieces using a sharp knife or dental floss.

4. Second Rise:

Place the rolls into a greased 9×13 inch baking dish, making sure to leave some space between them. Cover with a towel or plastic wrap again, and let them rise for about 30-45 minutes until they look puffy.

5. Bake:

Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they are golden brown and cooked through. These will smell amazing, so get ready for the aroma!

6. Make the Cream Cheese Frosting:

As the rolls bake, prepare the cream cheese frosting by beating together the cream cheese and butter in a medium mixing bowl until smooth. Gradually add in the powdered sugar until you reach the desired sweetness and consistency. Mix in the vanilla extract and a pinch of salt for flavor.

7. Frost and Serve:

Once the rolls are done baking, let them cool for about 10 minutes in the pan. Then, generously spread the cream cheese frosting over the warm rolls. Serve them warm for a cozy treat, and enjoy every bite!

These pumpkin cinnamon rolls are best enjoyed fresh, but if you have leftovers, you can store them covered at room temperature for 2 days or keep them in the fridge for up to 5 days. Reheat gently before serving for that fresh-out-of-the-oven feel!

Frequently Asked Questions

Can I Use Canned Pumpkin Instead of Fresh?

Yes! Canned pumpkin puree is perfect for this recipe. Just make sure to choose pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.

What If I Don’t Have Active Dry Yeast?

You can substitute active dry yeast with instant yeast. Use the same amount and add it directly to the dry ingredients without proofing. Your rolls will still turn out fluffy!

Can I Make the Dough Ahead of Time?

Absolutely! You can prepare the dough and let it rise, then shape the rolls and place them in the baking dish. Cover and refrigerate overnight, and let them come to room temperature before baking the next day.

How Should I Store Leftover Cinnamon Rolls?

Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the microwave or oven to enjoy them warm again.