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–+ servings

Almost One Hour Pumpkin Cinnamon Rolls with Caramel Cream Cheese Frosting

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These pumpkin cinnamon rolls deliver soft, spiced dough and rich caramel cream cheese frosting, all with real pumpkin puree and pumpkin spice throughout. The quick-rising dough means you can enjoy pillowy, gooey rolls in about an hour, topped with a tangy, caramelized frosting that perfectly balances sweetness.
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Cook Time 25 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 tablespoon active dry yeast
  • 1/4 cup butter melted
  • 1 cup warm water
  • 3/4 cup warm buttermilk
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon nutmeg
  • 4 1/2 cups all-purpose flour
For the Filling
  • 1/4 cup butter melted
  • 1 cup brown sugar packed (dark preferred)
  • 2 1/2 tablespoons cinnamon
  • 2 teaspoons pumpkin pie spice
For the Caramel Cream Cheese Frosting
  • 1/4 cup salted butter half stick
  • 1/2 cup brown sugar packed (dark preferred)
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon pumpkin pie spice
  • 1 dash salt
  • 4 ounces cream cheese softened
  • 3/4 cup powdered sugar

Equipment

  • Large bowl or stand mixer
  • Small bowl
  • Dough hook or wooden spoon
  • 9x13 inch baking pan
  • Rolling Pin
  • Sharp knife
  • Small saucepan
  • Electric mixer

Method
 

  1. Set your oven to the warm setting (about 170°F/75°C).
  2. In a large bowl or stand mixer, mix together the yeast, melted butter, warm water, warm buttermilk, sugar, and salt. Be sure the butter and buttermilk are warm but not hot to protect the yeast.
  3. Place the bowl with the yeast mixture into the warm oven for 12 minutes to allow the yeast to activate. During this time, grease a 9x13-inch baking pan (or use a baking sheet if you prefer rolls that don’t touch as much). When 12 minutes are up, remove the bowl from the oven and increase oven temperature to 375°F (190°C).
  4. Whisk together the egg and pumpkin puree in a small bowl. Add this mixture to the warm, activated yeast mixture.
  5. Using a dough hook or wooden spoon, gradually add the flour one cup at a time, adding the pumpkin pie spice and nutmeg between additions. Mix until the dough comes together.
  6. Knead the dough (by hand or with the mixer) for 8–10 minutes, until it feels smooth and elastic. Avoid adding too much flour.
  7. Let the dough rest for 3 minutes while you make the filling.
  8. Melt the butter for the filling in a small bowl, then stir in the brown sugar, cinnamon, and pumpkin pie spice until you have a thick, spreadable mixture.
  9. Roll out the rested dough into a 12x16-inch rectangle on a floured surface. Spread the spiced filling evenly over the dough. Work quickly, as this dough rises fast.
  10. Roll the dough up tightly from the long edge. Pinch the seam shut with your fingers, using a little water if needed, then position the roll seam-side down.
  11. With a very sharp knife, cut the log into 12 equal rolls.
  12. Place the rolls into the prepared baking pan.
  13. Bake at 375°F (190°C) for 20–25 minutes, until the tops are lightly browned and a toothpick inserted into the center comes out dry.
  14. While the rolls are baking, start the frosting. Melt the butter for the frosting in a small saucepan over medium-high heat, then add brown sugar and milk. Bring this mixture to a boil and let it boil for one minute.
  15. Remove the pan from heat, then stir in vanilla, pumpkin pie spice, and salt.
  16. Add the softened cream cheese to the warm mixture, and beat with an electric mixer until smooth and lump-free. Beat in the powdered sugar until well combined.
  17. Drizzle the frosting over the warm cinnamon rolls and serve right away.

Nutrition

Calories: 485kcal

Notes

Be sure the liquid for the yeast isn't too hot, as this can prevent the dough from rising. For overnight prep, fill and shape the rolls, then refrigerate them in the pan covered tightly with plastic wrap; let them sit at room temperature for 30 minutes before baking. Store freshly baked rolls in an airtight container at room temperature for up to two days or refrigerate for up to five days—the frosting will firm up in the fridge but softens when reheated. For a more decadent touch, top with toasted pecans or drizzle with extra caramel. Both unbaked and baked rolls freeze well; reheat as needed for a fresh-from-the-oven taste.

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