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Cozy Pumpkin Spice Cinnamon Rolls Recipe Easy Homemade with Cream Cheese Glaze

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Soft and tender pumpkin spice cinnamon rolls with a rich cream cheese glaze, perfect for cozy fall mornings and holiday brunches.

Ingredients

  • All-purpose flour – about 3 ½ cups (440g)
  • Active dry yeast – 2 ¼ teaspoons (one packet)
  • Granulated sugar – ¼ cup (50g)
  • Salt – 1 teaspoon
  • Whole milk – ¾ cup (180ml), warmed
  • Unsalted butter – 4 tablespoons (55g), melted
  • Pumpkin puree – ½ cup (120g), canned or homemade
  • Large egg – 1, room temperature
  • Light brown sugar – ⅓ cup (70g), packed
  • Ground cinnamon – 2 tablespoons
  • Ground nutmeg – ½ teaspoon
  • Ground ginger – ½ teaspoon (optional)
  • Unsalted butter – 3 tablespoons (45g), softened
  • Cream cheese – 4 ounces (115g), softened
  • Powdered sugar – 1 cup (120g), sifted
  • Vanilla extract – 1 teaspoon
  • Milk – 1 to 2 tablespoons (15-30ml), to thin glaze as needed

Instructions

  1. Warm the milk to about 110°F (43°C). Sprinkle active dry yeast over the milk with 1 teaspoon of sugar. Let sit for 5 to 7 minutes until foamy.
  2. Add pumpkin puree, melted butter, egg, remaining sugar, and salt to the yeast mixture. Stir to combine. Gradually add flour, starting with 3 cups (375g), mixing until dough pulls away from sides but remains sticky. Add more flour as needed up to about 4 cups (500g).
  3. Turn dough onto floured surface and knead for 8 to 10 minutes until smooth and elastic. If using a stand mixer, knead for 6 minutes with dough hook.
  4. Lightly oil a large bowl, place dough inside, turning once to coat. Cover and let rise in a warm spot until doubled in size, about 1 to 1 ½ hours.
  5. Mix brown sugar, cinnamon, nutmeg, and ginger in a small bowl. Set aside softened butter for spreading.
  6. Punch down risen dough and roll onto a lightly floured surface into a 15×10-inch (38x25cm) rectangle. Spread softened butter evenly over surface, then sprinkle sugar-spice mixture, pressing lightly.
  7. Roll dough tightly from long edge into a 15-inch (38cm) log. Pinch seam to seal. Cut into 12 equal slices about 1 ½ inches (4cm) thick using a sharp knife or dental floss.
  8. Place rolls cut side up into greased 9-inch (23cm) round pan or baking dish, leaving space between each. Cover and let rise for 30 to 45 minutes until puffy.
  9. Preheat oven to 350°F (175°C). Bake rolls on center rack for 25 to 30 minutes until golden. Tent with foil if tops brown too fast.
  10. While baking, beat cream cheese until smooth. Add powdered sugar and vanilla, then milk 1 tablespoon at a time until glaze is drizzle-able.
  11. Let rolls cool 10 minutes, then drizzle cream cheese glaze over warm rolls. Serve immediately or keep covered to maintain softness.

Notes

The dough will be sticky due to pumpkin moisture; avoid adding too much flour to keep rolls soft. Use dental floss to cut rolls for clean edges. Let rolls cool 10 minutes before glazing to prevent glaze from melting too much. For gluten-free, substitute flour with almond or oat flour blend. For dairy-free glaze, use vegan cream cheese and plant-based milk.

Nutrition

Keywords: pumpkin spice cinnamon rolls, cream cheese glaze, fall recipes, pumpkin dessert, homemade cinnamon rolls, easy cinnamon rolls, cozy breakfast

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