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Pioneer Woman Pumpkin Cinnamon Rolls

Pioneer Woman Pumpkin Cinnamon Rolls - recipe card
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These soft, fluffy cinnamon rolls are infused with warm pumpkin and aromatic spices, then topped with a tangy cream cheese frosting. The pumpkin not only adds seasonal flavor but also keeps the rolls incredibly moist and tender. Perfect for a cozy fall breakfast or brunch.

Ingredients

Scale
  • For the dough: 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup warm water (110°F / 43°C)
  • 1/2 cup whole milk, warmed to 110°F / 43°C
  • 1/4 cup granulated sugar
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling), at room temperature
  • 1 large egg, at room temperature
  • 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
  • 1 teaspoon fine sea salt
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • For the filling: 1/4 cup (1/2 stick) unsalted butter, very soft
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • For the frosting: 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon whole milk, as needed

Instructions

  1. In a small bowl, dissolve the yeast in the warm water (110°F / 43°C) with a pinch of the sugar. Let stand for 5-10 minutes until frothy and bubbling, indicating the yeast is alive and active. If it doesn’t foam, discard and start over with fresh yeast.
  2. In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, remaining sugar, pumpkin puree, egg, melted butter, and salt. Mix until well blended. Add the yeast mixture and stir to combine.
  3. Gradually add the flour, 1/2 cup at a time, mixing with a wooden spoon or the paddle attachment until a shaggy dough forms. If using a stand mixer, switch to the dough hook attachment.
  4. Knead the dough on a lightly floured surface or with the dough hook on medium-low speed for 6-8 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. Add a little extra flour if needed, but avoid over-flouring to keep the rolls tender.
  5. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in size. Alternatively, refrigerate overnight for a slower rise and deeper flavor.
  6. Turn the risen dough out onto a lightly floured surface. Roll it into a 12×9-inch rectangle, about 1/4-inch thick. Ensure the dough is even so the rolls bake uniformly.
  7. For the filling, spread the 1/4 cup very soft butter evenly over the entire surface of the dough, leaving a 1/2-inch border on one long edge. In a small bowl, mix the brown sugar, cinnamon, nutmeg, ginger, and cloves. Sprinkle this mixture evenly over the butter, pressing gently to adhere.
  8. Starting from the long edge closest to you, roll the dough tightly into a log, pinching the seam to seal. Use a sharp knife or unflavored dental floss to cut the log into 4 equal slices, about 2 inches wide. For clean cuts, score lightly first, then cut with a gentle sawing motion.
  9. Place the rolls cut-side up in a greased 8×8-inch baking dish or a 9-inch round cake pan, leaving space between them for expansion. Cover loosely with plastic wrap and let rise again for 30-45 minutes, until puffy and almost doubled.
  10. While the rolls are rising, preheat the oven to 350°F / 177°C. Make the frosting: beat the cream cheese and 2 tablespoons butter together until smooth. Add the powdered sugar, vanilla, and 1 tablespoon milk; beat until creamy and spreadable. If too thick, add more milk a teaspoon at a time.
  11. After the second rise, bake the rolls for 22-28 minutes, until golden brown and the internal temperature reaches 190°F / 88°C. If the tops brown too quickly, tent loosely with foil.
  12. Remove from the oven and let cool in the pan for 10 minutes. Spread the cream cheese frosting over the rolls while they are still warm, allowing it to melt slightly into all the crevices. Serve warm for the best texture.
  13. Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the microwave for 15-20 seconds or in a 300°F / 150°C oven for 5-8 minutes.
  14. To freeze, place unfrosted baked rolls in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat and frost as directed.

Notes

Store frosted rolls in the refrigerator if keeping longer than 2 days, as the cream cheese frosting will spoil at room temperature. For longer storage, freeze unfrosted rolls for up to 2 months; thaw overnight in the fridge and reheat in a 300°F / 150°C oven for 5-8 minutes before frosting. To reheat a single roll, microwave on high for 20-30 seconds or until warm and soft.

Nutrition

Keywords: pumpkin cinnamon rolls, pumpkin rolls, cinnamon rolls, fall breakfast, pumpkin breakfast recipe, cream cheese frosting, yeast rolls, homemade cinnamon rolls, brunch recipe, pumpkin spice, pioneer woman inspired, soft rolls

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-pumpkin-cinnamon-rolls-2/