Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Pair these warm cinnamon rolls with a cup of coffee and you have the perfect fall breakfast.  And no need to wake up early either.  If you make these the night before, all you do is wake up and place them in the oven.  The pumpkin cinnamon sent will soon fill your house and everyone will be waking up with mouth-watering curiosity. Also, these are a bit healthier than most cinnamon rolls. Go ahead, take a look at the ingredients..yup, no butter and still delicious!
Enjoy!
Pumpkin Cinnamon Rolls Ingredients: (Bake at 350 Degrees for 20 minutes)
  • 1/3 c. buttermilk (or regular)
  • 1 tbsp canola oil
  • 2 tsp dry active yeast
  • 1/2 c. pumpkin puree (canned)
  • 1 egg, at room temperature
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 1/2 -3 c. flour

Directions: combine all ingredients except flour and mix thoroughly. Add flour 1/2 c. at a time until it forms into a ball without sticking to your fingers.  Knead for 7 minutes. Cover with damp cloth and let rise for 1 hour. Prepare filling.

Filling:

  • 1/3-1/2 c. pumpkin puree
  • 1/2 c. brown sugar (packed)
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin spice (or nutmeg)
  • 1/3 c. chopped pecans or walnuts (or choc chips!)

Directions: After the dough has doubled in size, punch down and roll out to about the size of a cookie sheet. Spread a thin layer of pumpkin puree and then a layer of sugar/cinnamon mixture. Top with nuts (optional).  Roll lengthwise and cut 1 inch pieces. Place parchment paper on pizza pan and assemble the rolls around so that they are touching one another. Cover and let rise for 45 minutes. Bake in preheated oven at 350 for 20 minutes. Take out of oven and sprinkle with powdered sugar and a bit of cinnamon. Decorate with cream cheese swirl.

Cream Cheese Frosting:

  • 1/2 package cream cheese, @ room temp
  • 1 tbsp milk (approx.)
  • 1/2 tsp vanilla
  • Sprinkle of cinnamon
  • Approx 1/4 c. powdered sugar, to taste

Directions: mix ingredients together until smooth.  Use ziplock bag to decorate the rolls.

Note: These cinnamon rolls are not the overpowering, sugary drenched rolls you may be used to.  Personally, I don’t like that. But if you do, feel free to glaze it with a sugar frosting and then add the cream cheese on top.

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13 Responses to “Pumpkin Cinnamon Rolls with Cream Cheese Frosting”

  1. These look absolutely perfect…since they’re all connected…does that mean I can eat the WHOLE thing? =)

  2. Ooo..I bet that was delicious..looks utterly sinful n decadent..lovely recipe!
    Happy Halloween!

    US Masala

  3. I love cinnamon rolls and these look super sumptuous!

  4. Pumpkin and cream cheese were meant for each other. Those rolls look amazing!

  5. ohhhhh I soo need to do this for thanksgiving!!!

  6. These sound delicious! Cream cheese frosting is definitely my favorite

  7. These cinnamon rolls look so yummy…especially the frosting! It is really a must try recipe!

  8. I love make ahead recipes. I am going to have to make these this weekend. Even better that they are a bit healthier!

  9. What a great idea to decorate with the frosting… I had never thought of that, but they look so much more fun and festive. Thanks for sharing your idea, and congrats on the top 9!!!

  10. yummm! never thought to mix pumpkin with cream cheese, but this looks like a winner!

  11. They look so wonderful. I’ll bet it’s a great way to pull the lazy risers out of bed once the aroma starts wafting through the house. Wow.

  12. Wow, all the good things wrapped into one!

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