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Gooey & Sticky Pumpkin Cinnamon Rolls

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Ingredients

For the Dough:

  • 3/4 cup whole milk
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast
  • 1/2 cup canned pumpkin puree
  • 1 large egg
  • 1/4 cup unsalted butter melted
  • 3 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

For the Filling:

  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup unsalted butter softened

For the Glaze:

  • 3/4 cup powdered sugar
  • 2 tbsp cream cheese softened
  • 1 tbsp milk or more if needed
  • 1/2 tsp vanilla extract

Instructions

  • Warm the milk until just slightly hot (not boiling) and stir in the sugar and yeast. Let sit for 5–10 minutes until foamy.
  • In a large bowl, whisk together pumpkin, egg, and melted butter. Add the foamy yeast mixture and stir.
  • Add flour, salt, and cinnamon. Mix with a spoon or spatula until dough comes together, then knead by hand (or dough hook) for 6–8 minutes until smooth.
  • Cover and let rise in a warm spot for 1 hour or until doubled in size.
  • Roll dough into a large rectangle on a floured surface. Spread softened butter over the top, then mix and sprinkle the filling evenly.
  • Roll up tightly from the long side and slice into 12 pieces. Place in a greased 9x13 pan.
  • Cover and let rise again for 30–40 minutes while the oven preheats to 350°F.
  • Bake for 22–26 minutes until golden and the centers are cooked through.
  • While rolls are warm, whisk together glaze ingredients until smooth and pour over the top.