pumpkin cinnamon rolls

The BEST pumpkin cinnamon rolls you&#039;ll ever eat are deliciously fluffy and baked with pumpkin pie spice in every bite. Top these gorgeous homemade pumpkin cinnamon rolls with an incredible maple cream cheese frosting for the ultimate fall brunch or treat!

The Best Pumpkin Cinnamon Rolls You’ll Ever Eat

For the cinnamon roll dough:

milk (whole, 2% or almond milk will all work)

sugar

quick rise yeast (1/4-ounce package yeast)

pumpkin puree

butter

egg,

bread flour

pumpkin pie spice

salt

For the filling:

dark brown sugar

cinnamon

butter,

For the cream cheese glaze:

cream cheese,

maple syrup

For garnish:

Sprinkle of ground cinnamon

Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir pumpkin puree, room temperature egg and melted butter, mixing until smooth and well combined and creamy. Next stir in bread flour, pumpkin pie spice and salt with a wooden spoon until a dough begins to form.

Place dough hook on mixer and knead dough on low speed for 8-10 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)

Transfer dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may more or less time depending the humidity and temperature in your home.

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the sugar into the butter.

Tightly roll dough up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1 inch sections with a serrated knife. You should get 12 rolls. I like to make dents in the dough before cutting as demonstrated in the photos, to make 12 even rolls.

Place cinnamon rolls in a greased 9x13 inch baking pan. I highly recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out. Cover with plastic wrap and a warm towel and let the cinnamon rolls rise again for about 30 minutes, then preheat your oven.

Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake the cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 10 minutes before frosting. Makes 12 cinnamon rolls

To make the frosting: In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar, maple syrup and salt. Beat until smooth. Spread over the pumpkin cinnamon rolls and serve! Sprinkle cinnamon rolls with a little cinnamon for a pretty look. Enjoy!

Cinnamon Rolls in under one hour made with refrigerated dough, a delicious pumpkin filling, and an incredible pumpkin pie spice cream cheese frosting!

Pumpkin Pie Cinnamon Rolls

(16 ounces, total) Pillsbury Crescent Rounds

butter (, melted)

pumpkin puree ((NOT pie filling))

milk

brown sugar

nutmeg

cream cheese (, softened)

vanilla extract

Preheat oven to 375°F. Lightly grease two 8-inch cake pans with non-stick spray; set aside.

Separate dough and unroll. You should have 16 pieces.  Brush each piece of dough with melted butter.

In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.

Evenly divide pumpkin filling and spread over each piece of rolled-out dough. Carefully roll up each piece of dough, lightly pinching the seams together. Arrange the rolls 1 inch apart in the prepared cake pans.

Bake for 16 to 18 minutes, or until tops are golden brown.

Place cream cheese in your mixer&#039;s bowl and cream for 1 minute, or until creamed. Gradually add in powdered sugar and continue to beat until creamy and smooth. Mix in pumpkin pie spice. Add vanilla and mix until thoroughly combined.

Place cream cheese in your mixer's bowl and cream for 1 minute, or until creamed. Gradually add in powdered sugar and continue to beat until creamy and smooth. Mix in pumpkin pie spice. Add vanilla and mix until thoroughly combined.

Remove pans from oven and immediately brush each roll with frosting. Serve and enjoy!

In the meantime, prepare the frosting.

Soft pumpkin cinnamon rolls filled with a gooey cinnamon swirl and topped with maple cream cheese icing.

Pumpkin Cinnamon Rolls

(80 milliliters) milk*

Tablespoons (30 grams) unsalted butter

(120 grams) canned pumpkin (not pumpkin pie filling)

cup (50 grams) packed light or dark brown sugar

2 and 2/3 cups (335 grams) all-purpose flour (spoon & leveled)

Tablespoons (86 grams) unsalted butter,

(100 grams) packed light or dark brown sugar

cloves

allspice

4 oz (114 grams) full-fat cream cheese, softened to room temperature

(60 milliliters) pure maple syrup

Tablespoons (30 milliliters) milk*

(120 grams) confectioners’ sugar, sifted

Make the dough

Warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is *just* melted. You want the mixture lukewarm (105°F (41°C)-115°F (46°C)), not scorching hot. Set aside. Using your stand mixer fitted with a paddle attachment, beat the pumpkin puree, brown sugar, nutmeg, and salt together on medium speed. Add the warmed milk/butter and beat until combined, then beat in the egg and yeast. With the mixer running on low speed, add 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl frequently. Add 1 and 2/3 cups more flour and beat for 1 more minute. Place dough into a greased bowl (a bit of olive oil or nonstick spray to grease works). Turn the dough around in the bowl so all sides of the dough are coated. *If you do not have a stand-mixer, mix the dough together in a large mixing bowl with a wooden spoon or rubber spatula.*

Cover dough tightly with plastic wrap and allow to rise in a warm, draft-free environment until doubled in size. This will take about 1 &#8211; 1.5 hours. Here&#8217;s what I do: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)

Gently punch the dough down to deflate it and turn it out onto a lightly floured surface. Knead the dough a few times so it is smooth. If it is too sticky, knead in a little more flour.

Add the filling

Roll the dough out into a 18&#215;10 inch rectangle. Spread the softened butter evenly on top. Combine the brown sugar, cinnamon, and spices into a small bowl. Sprinkle all over the top. Roll it up tightly. Using a very sharp knife, cut into 11-12 pieces, about 1.5 inches each. Arrange rolls into a greased 9-inch or 11&#215;7 inch pan.

Cover with plastic wrap and allow the rolls to rise again in a warm, draft-free environment until doubled in size. This takes about 1 hour (or use my overnight option, detailed below).

Bake the rolls for 22-28 minutes, covering with aluminum foil at the 15 minute mark to prevent heavy browning. Remove from oven and allow to slightly cool as you prepare the icing.

Make the icing: 

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the confectioners&#8217; sugar and beat on medium speed until creamy. Drizzle over warm cinnamon rolls. Rolls taste best served on the same day, though they remain fresh for one day covered tightly at room temperature. Unglazed rolls freeze well up to 2 months.

The girls loved it. Recipe has been requested (and shared). 
I just used butter frosting and added maple flavoring.

These are delicious!! Wonderful pumpkin Cinnamon Rolls, my son , husband &amp; myself loved them, even our dog enjoyed a taste. We are going to make again tomorrow morning &amp; double the recipe so we can share them at our family Christmas gathering. Thank you for these amazing cinnamon rolls!!

These are delicious! After step 3 I threw them in the fridge to bake off in the morning, as per Sally's instructions. What a great Friday morning treat :) The dough was really sticky so I had to add a bit more flour to roll them out. I also added extra cinnamon/sugar to the filling. I didn't have cream cheese to make the suggested frosting so I went with Sally's frosting in her Easy Cinnamon Rolles recipe using coffee.  I'd eat these any season of the year.

WOW. Sally's recipes never disappoint. We're in love. Just make them. :)

I made these yesterday with homemade pumpkin purée. These are simply amazing! Thank you for all the amazing recipes.

These Sourdough Double Chocolate Babka rolls taste as good (if not better) than a babka, minus all the mess and fussiness. 

Sourdough Double Chocolate Babka Rolls (Vegan)

sourdough starter (40% hydration)

water

spelt flour

dutch processed cocoa powder

plant milk

stiff levain from above

vegan butter

vegan dark chocolate chips

vegan butter (unsalted)

almond butter

tsp vanilla extract

Tbsp sugar

sea salt

Tbsp sugar

boiling water

First build the stiff levain and leave it to rise to peak (tripled in size). Mine take about 4 hours at 28 °C.

Build Your Levain

Mix 60g of boiling water with 60g of bread flour and leave it aside until cooled.

Yudane

Once the stiff levain has risen to peak. Add the stiff levain to all the ingredients (except butter) into the bowl of a stand mixer. Mix until everything is incorporated and gluten has slightly developed (around 5-6 mins).

Add butter gradually and slowly. Continue kneading the dough until it reaches the window pane stage (around 10-12 mins).

Let the dough rise at room temperature for around 3 hours or until it doubles.

When the dough has almost finished its bulk fermentation, prepare the filling. Place the chocolate and butter in a heatproof bowl set over a pan of simmering water until melted. Make sure the bottom of the bowl doesn’t touch the water underneath. Remove the bowl from the heat, stir in the sugar and your choice of nut or seed butter, then set aside to let it cool a bit before spreading it to your dough.

Using floured fingertips, flip the dough over, give it a nice pat to degas it a bit. Gently roll into a rectangle (around 16″ x 12″). If you find it hard to roll, let it rest for 5-10 minutes before trying to roll again. Gently spread the filling evenly on the dough, leaving a 1/2-inch border around the edges.

Again, using floured fingertips, carefully roll the long side of the dough. I find pressing it down while rolling makes it easier. Once you get to the end, roll the dough so that the seam side is facing down.

Line a baking tray or in this case, I’m using a cast iron pan. Cut the dough into 8 rolls using a dental floss.

Place the rolls on the pan, cover and let it rise for 3 more hours until almost doubled in size.

Mix 2 tablespoons of sugar dissolved in 3 tablespoons of water to make the “egg” wash.

Preheat your oven to 180°C. Brush the rolls with “egg” wash. Bake them for around 25-30 minutes or until the top is golden brown.

Dough

1-Bowl Vegan Pumpkin Cinnamon Rolls made with 10 ingredients using easy methods. Warm, gooey, perfectly sweet, and subtly spiced — perfect for fall!

Vegan Pumpkin Cinnamon Rolls

almond milk

Tbsp vegan butter ((such as Earth Balance))

instant yeast ((1 packet yields ~2 1/4 tsp))

Tbsp organic cane sugar

tsp sea salt

tsp pumpkin pie spice

pumpkin butter*

organic cane sugar

raw pecans, chopped ((optional))

Tbsp pumpkin butter* ((optional))

raw pecans, chopped

DOUGH: In a large mixing bowl in the microwave (or in a small saucepan over medium heat), heat the almond milk and vegan butter in 30 second increments until warm and melted, never reaching boiling.&nbsp;Remove from microwave (or stovetop) and let cool to 110 degrees F (43 C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast. If warmed on the stovetop, transfer mixture to a large mixing bowl at this point.

Sprinkle on yeast, sugar, and salt and let activate for 10 minutes. Then add cinnamon, and pumpkin pie spice and stir. Let it set for a few minutes, then whisk in pumpkin purée.

Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding flour as needed.

Rinse your mixing bowl out, coat it with oil, and add your dough ball back in and roll it around to coat. Cover with plastic wrap and set in a warm place to rise for about 45 minutes - 1 hour, or until doubled in size.

On a lightly floured surface, roll out the dough into a thin rectangle.&nbsp;FILLING: Brush with melted vegan butter and pumpkin butter, then add&nbsp;sugar, cinnamon, pumpkin pie spice, and the pecans.

Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or floss, cut the dough into 1.5 - 2 inch sections and position in a well-greased 8x8 square or comparable sized pan (you should have about 10 rolls as original recipe is written).

TOPPING: Brush with vegan butter mixed with pumpkin butter, sprinkle with cane sugar and pecans, and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).

Once the oven is hot, bake rolls on a center rack for 30-40 minutes or until golden brown and crusty on top. Let cool for at least 10 minutes before serving.

For a glaze, try my dairy-free cream cheese frosting or the simple glaze I share in the notes below. Add a Tbsp of pumpkin butter and/or a dash of pumpkin pie spice to add more pumpkin flavor.

Cinnamon rolls should keep covered at room temp for up to a few days, though best when fresh. You can freeze at the stage where the dough is cut into cinnamon rolls and placed in a pan. Cover well and freeze in a pan, then let thaw for at least 6 hours before baking. Cover and set on top of the oven while preheating to help rise. Bake as instructed.&nbsp;

Fluffy, full of warming spices and creamy pumpkin puree, these vegan pumpkin cinnamon rolls topped with candied pecans will become a holiday family tradition!

Vegan Pumpkin Cinnamon Rolls with Candied Pecans

non-dairy milk

aquafaba

dry yeast

flour, divided

vegan butter, softened

pecans

To make the dough, start by warming the...

To make the dough, start by warming the milk and vegan butter together until warm and the butter has melted. You want the mixture lukewarm, not hot. You should be able to put your finger in the mixture without it feeling too hot. Set this mixture aside.

In a large mixing bowl, whisk together the...

In a large mixing bowl, whisk together the pumpkin puree, brown sugar, salt and cinnamon until smooth. Add in the warm milk and butter mixture. Then whisk in the aquafaba and yeast. Next, using a wooden spoon, stir in 1 cup of flour. Lastly add in another 1 1/4 cup of flour until a soft dough forms. Place the dough into a greased bowl, cover it and allow it to rise in a warm place for 1-1 1/2 hours until doubled in size.

After the dough has risen, punch it down...

After the dough has risen, punch it down to deflate it. Pour it out onto a lightly floured surface and knead it a few times, adding more flour as needed until it's smooth and not sticky.

Roll the dough out into a large rectangle,...

Roll the dough out into a large rectangle, about 18x10 inches. Spread 3 tablespoons of softened butter across the surface of the rectangle. Combine the brown sugar and spices in a small bowl and then sprinkle it evenly over the top of the butter. Roll the rectangle up tightly, sealing the edges. Using a sharp knife, cut the log into 12 even sections.

Grease a 11x17 inch baking dish and arrange...

Grease a 11x17 inch baking dish and arrange the rolls in the dish. Cover the baking dish and allow the rolls to rise again for about 30 more minutes while you preheat the oven to 350F/175C.

Bake the rolls for 22-28 minutes, covering them...

Bake the rolls for 22-28 minutes, covering them with aluminum foil after 15 minutes to keep the tops from getting too brown. Remove them from the oven to cool.

While the rolls are baking, prepare the glaze...

While the rolls are baking, prepare the glaze and candied pecans. For the glaze, whisk 1 cup of powdered sugar with 1 tablespoon of milk. Add more milk as needed until a thick, but pourable glaze forms.

For the candied pecans, melt 2 teaspoons of...

For the candied pecans, melt 2 teaspoons of butter in a skillet over medium heat. Once melted, add the sugar and pecans and stir everything together. Cook the pecans, stirring constantly, until the sugar melts and the pecans start to toast. Pour the pecans out onto a place and allow the sugar to harden.

Pour the glaze over the warm cinnamon rolls...

Pour the glaze over the warm cinnamon rolls and top with the pecans. Serve and enjoy!

Soft and fluffy overnight pumpkin cinnamon rolls with a sweet and tangy maple cream cheese frosting. These vibrant sweet rolls can easily be prepped the night before and baked in the morning for a delicious and wonderfully pumpkin-spiced breakfast treat!

Overnight Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

tsp fine-grain sea salt

2-1/4 tsp (1 package) quick rise yeast

unsalted butter

pumpkin puree,

Tbsp unsalted butter,

Tbsp pumpkin butter

dark brown sugar, packed

Tbsp cinnamon

tsp ground ginger

oz cream cheese,

confectioners (powdered) sugar, sifted

Tbsp maple syrup

tsp pure vanilla extract

Whisk together 2-1/2 cups of flour, the sugar, salt, yeast, and nutmeg in a large mixing bowl until combined. Set aside.

Heat the milk and butter over medium heat (or in the microwave at 50% power), until it reaches 115-120℉. The mixture should be hot to the touch but not boiling.

Pour the milk mixture over the dry ingredients, and stir with a nonstick spatula, to combine. The dough may be shaggy. It will come together once we add the other ingredients.

Add the pumpkin, egg, and 1/4 cup flour, and stir until a soft dough forms. Add a 1-2 more tablespoons of flour as needed, if the dough seems especially wet. The dough is ready to knead when it becomes elastic and pulls away from the sides of the bowl.

Turn the dough out onto a clean, lightly-floured work surface and gently but firmly knead for 3-4 minutes.

Place the ball of dough in a lightly-greased bowl and let rest for 10 minutes.

Return the dough to your work surface. Be sure to scrape away any stuck-on dough (a bench scraper is great for this) and lightly flour again first.

Shape the dough into a flat rectangular disk, then use a lightly-floured rolling pin to roll out the dough into a roughly 8&#215;14-inch rectangle, about 1/4-inch thick. Dust the top and underside of the dough with flour as you work if the dough becomes sticky. Using a ruler to measure helps to ensure evenly-sized cinnamon rolls, but don’t fret if they aren’t exact.

Spread on the butter, followed by the pumpkin butter, in even layers, leaving a half-inch border on the long sides.

In a small bowl, mix together the brown sugar, cinnamon, and ginger until combined. Sprinkle on the sugar mixture, then, starting from one of the long sides, slowly and roll up the dough into a tight spiral.

Place the log of dough seam-side down, and use a very sharp serrated knife &#8211; or preferably, unflavored dental floss &#8211; to cut the rolls into 12 pieces.

Place the rolls in a lightly greased 9&#215;13-inch pan, leaving even spacing between each. Cover with plastic wrap. If making immediately, place in a warm, draft-free place to rise (I use the microwave). Let rise for 50-75 minutes, until roughly doubled in size.

If making overnight pumpkin rolls, wrap the pan tightly in plastic wrap, and place in the fridge until the morning. When ready to bake, let rise in a warm place for 60-75 minutes before baking.

Preheat the oven to 375℉. Bake until barely-browned, gently puffed, and cooked through, about 20-25 minutes. Cover loosely with aluminum foil to prevent over-browning, as necessary.

for the overnight pumpkin cinnamon rolls:

In a stand up mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until light and creamy.

Starting on low-speed, mix in the sugar. When combined, turn the speed up to medium-high and beat for a full minute, until light and fluffy.

Mix in the maple and vanilla. Add a splash of milk or cream as needed for a thinner glaze.

Spread over the cinnamon rolls while still warm. Enjoy!

for the maple cream cheese frosting:

Yum! I love that I can make these the night before, then bake the morning of... !

Easy vegan pumpkin cinnamon rolls that are fluffy, gooey, and so delicious NO ONE will know this homemade fall treat is vegan. They’re spiced perfectly and make the perfect snack to enjoy with your cup of coffee or tea or at breakfast or brunch. Top them with a vegan/dairy-free cream cheese icing, or serve them plain, it’s up to you!

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