Pumpkin Cinnamon Rolls with cream cheese icing are a decadent, but easy addition to your brunch or lazy Sunday table!
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I adore cinnamon rolls. Then again, what's not to love about gooey delicious cinnamon rolls, right? Well, except maybe work. I have a fun shortcut recipe today that I developed starting with frozen bread dough. You'll love how easy my Pumpkin Cinnamon Rolls are.
The filling is a mouth-watering mixture of pumpkin puree, cream cheese, cinnamon, and brown sugar. Then after the rolls are baked, you top them with a sweet cream cheese icing... is your mouth watering yet? Because it should be. These are SO good!
🧂 Ingredients
- Frozen Bread Dough
- Butter
- Pumpkin Puree
- Cream Cheese
- Ground Cinnamon
- Light Brown Sugar
- Milk
- Vanilla Extract
- Powdered Sugar
This is meant to be a brief overview of the Pumpkin Cinnamon Rolls recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪Instructions
- Allow the dough to thaw to room temperature (about 2 hours).
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth and add in the pumpkin puree.
- Add in half the brown sugar and half the cinnamon and mix well.
- Spread the pumpkin cream cheese mixture onto the dough. Sprinkle with the remaining brown sugar and cinnamon.
- Roll the dough up into a big log. Cut the log into 8 equal pieces.
- Grease a round cake pan, then position the rolls in the pan. Cover and let rise in a warm spot for 30 minutes.
- Preheat the oven to 350-degrees F. Brush the melted butter onto all the rolls.
- Bake for 15-18 minutes until the rolls are golden brown on top, and no longer gooey in the middle.
- Let the cinnamon rolls rest while you mix up the icing.
- In an electric mixer fitted with a whisk, beat together the cream cheese and butter until smooth.
- Add in the vanilla extract and mix. Slowly add in the confectioners’ sugar a little at a time until the icing is smooth and thick. Add milk 1 teaspoon at a time as needed to achieve your desired consistency.
- Spread the icing over the Pumpkin Cream Cheese Cinnamon Rolls while they're still warm and serve immediately.
- Store any leftovers in the refrigerator up to 1 week.
Equipment
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Here is what you will need to make this easy recipe:
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😋 Similar Recipes
If you love pumpkin, you'll want to check out these other delicious recipes:
- No Bake Pumpkin Cheesecake Cups - these are delicious for parties and no baking means they're easy too!
- Pumpkin Chocolate Chip Bars - your kids will beg for these yummy bars.
- Creamy Pumpkin Hot Cocoa - just like what you might get at a coffee shop but for much less.
- Pumpkin Pie Smoothie - if you love all things pumpkin, you'll want to start your day with this smoothie.
Pumpkin Cinnamon Rolls
Making these cinnamon rolls is a cinch because of the frozen bread dough!
If you give it a try, be sure to leave me a comment and let me know what you think, or post a pic on Instagram and tag me at @jugglingactmama and use hashtag #JugglingActMama.
Pumpkin Cream Cheese Cinnamon Rolls
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Ingredients
- 1 loaf Frozen Bread Dough
- 2 tablespoons butter melted
- flour
Filling
- 1 cup pumpkin puree
- 4 oz cream cheese room temperature
- 2 teaspoons cinnamon divided
- ½ cup light brown sugar divided
Icing
- 4 oz cream cheese room temperature
- 4 oz salted butter room temperature
- milk as needed
- 1 teaspoon vanilla extract
- 1-½ cups powdered sugar
Instructions
- Allow the dough to thaw to room temperature (about 2 hours). Flour your board and roll the dough out into a large rectangle.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add in the pumpkin puree, add in half the brown sugar and half the cinnamon and mix well.
- Spread the pumpkin cream cheese mixture onto the dough. Sprinkle with the remaining brown sugar and cinnamon.
- Starting at one edge of the dough, tightly roll the dough up into a big log. Cut the log into 8 equal pieces.
- Grease a round cake pan, then position the rolls in the pan. Cover and let rise in a warm spot for 30 minutes. Preheat the oven to 350-degrees F. Brush the melted butter onto all the rolls.
- Bake for 15-18 minutes until the rolls are golden brown on top, and no longer gooey in the middle.
Let the cinnamon rolls rest while you mix up the icing
- In an electric mixer fitted with a whisk, beat together the cream cheese and butter until smooth. Add in the vanilla extract and mix. Slowly add in the confectioners’ sugar a little at a time until the icing is smooth and thick. Add milk 1 teaspoon at a time as needed to achieve your desired consistency.
- Spread the icing over the Pumpkin Cream Cheese Cinnamon Rolls while they're still warm and serve immediately.
- Store any leftovers in the refrigerator up to 1 week.
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Ally says
Looks so delicious!
Ang Paris says
They really are! Thanks for visiting!
Samantha Murch says
These are delicious!
Ang Paris says
Thank you!! <3