Pumpkin Spice Cinnamon Rolls with Cream Cheese Glaze

Pumpkin spice cinnamon rolls with a gooey pumpkin filling and a sweet cream cheese glaze. The pumpkin goes in the filling, not the dough.

There's something about the smell of cinnamon rolls baking that makes a fall morning feel like an occasion. These have all of that, plus a pumpkin filling swirled with warm spice through the middle of every roll.

I keep the pumpkin in the filling rather than the dough, and for good reason too. It's not a quick recipe, but most of the time is hands off while the dough proofs, and if you'd rather have them for breakfast, the notes walk you through prepping the rolls the night before so you can bake them fresh in the morning.

If you want something richer, my brioche cinnamon rolls use an enriched brioche dough, but this version is simpler and just as good. The dough is adapted from a New York Times recipe and bakes up soft and pillowy, and the pumpkin filling brings the warm spice. You won't need a full can of pumpkin here, so put the rest to work in my pumpkin roll or pumpkin brookies.

Why the Pumpkin Goes in the Filling, Not the Dough

I like to keep the pumpkin in the filling rather than working it into the dough. Canned pumpkin isn't always the same from one can to the next, and that extra moisture can throw a dough off. So instead of fussing with more flour to get things right, I just leave the pumpkin out of the dough altogether.

That keeps the dough easy and predictable every time I make these. All the pumpkin and warm spice goes into the filling, right where you want it, and the dough stays simple.

Ingredients You'll Need

• Milk, yeast, and sugar: warm milk and a little sugar get the yeast going for a soft, fluffy dough.
• Flour, baking powder, and salt: the structure of the dough.
• Egg and butter: add richness and tenderness.
• Pumpkin puree: the star of the filling.
• Brown sugar: gives the filling a caramel-like sweetness.
• Spices: cinnamon, ginger, nutmeg, cloves, and allspice make up the pumpkin spice flavor. Shortcut: use pumpkin pie spice in place of measuring each one out.
• Cream cheese glaze: made with cream cheese, milk and sugar. Adds a sweet and tangy topping. Use this same glaze in place of frosting on my frosted pumpkin bread too!

How to Make Pumpkin Spice Cinnamon Rolls

Start by warming the milk and mixing it with the yeast and a little sugar. Once it's foamy, you'll know the yeast is active. Combine the dry ingredients in a mixing bowl, then add the milk mixture, egg, and melted butter.

The dough will look shaggy at first, but after kneading it turns smooth and elastic. Let it rise until doubled in size, then chill it briefly so it's easier to roll out.

For the filling, stir together the pumpkin puree, brown sugar, and spices. Roll the dough into a rectangle, spread the filling evenly over it, and roll it up tightly from the long side. Pinch the edge to seal and set the log seam side down.

Slice into even pieces. Plain dental floss makes this neat and easy, sliding under the log and crossing over the top to cut clean rolls without squashing them. Arrange them in a greased baking dish, let them rise again until puffy, then bake until golden.

Drizzle the cream cheese glaze over the rolls while they're still warm so it settles into the swirl. You'll end up with pumpkin spice cinnamon rolls that have a tender, fluffy crumb and a spiced pumpkin filling running through the middle.

FAQs

Can I make pumpkin cinnamon rolls the night before?

Yes, these pumpkin spice cinnamon rolls can be assembled the night before and baked in the morning. Arrange the sliced rolls in the baking pan, cover with plastic, and refrigerate overnight. Let them sit at room temperature for about an hour before baking so they finish puffing up.

What's the best way to slice cinnamon rolls?

The cleanest way to slice cinnamon rolls is with plain dental floss rather than a knife, which can squash the soft dough. Score the log first to mark even pieces, then slide a length of floss under the roll, cross the two ends over the top, and pull to cut straight through.

How do you store and reheat cinnamon rolls?

Pumpkin spice cinnamon rolls are best the day they're baked, but leftovers keep covered at room temperature for one day or in the fridge for up to four days. Reheat them in the oven until warm and soft again.

More Fall Breakfast Recipes

• Whole Grain Pumpkin Spice Pancakes
• Pumpkin Coffee Cake
• Easy Pumpkin Chocolate Chip Muffins
• Cinnamon Chip Scones