Light and fluffy Pumpkin Cinnamon Rolls with cream cheese icing. These are so easy and quick to make, perfect for Fall!
If you love pumpkin spice and everything nice, you’ll love Caramel Pecan Pumpkin Cheesecake, Pumpkin Chocolate Chip Scones, Gooey Caramel Pumpkin Brownies, and Pumpkin Cookies with Brown Sugar Frosting.
This post is sponsored by Fleischmann’s® Yeast. All opinions are my own.
It is full-blown baking season at my house. Don’t get me wrong, I bake all year round, but this time of year when the leaves start to change color and the weather gets crisp I really get in the mood for cozy home baked goods. And if those baked goods make my house smell of pumpkin, cinnamon, and warm cream cheese icing well then all the better.
These Pumpkin Cinnamon Rolls are not only delicious, they’re incredibly easy to make! If you’ve been afraid to work with yeast in the past – let that go right here and now, because Fleischmann’s® RapidRise Yeast cuts out a lot of extra steps so that you can have warm, fluffy pumpkin cinnamon rolls on your table in less time and with less work.
With the help of Fleischmanns, these cinnamon rolls are easy enough that my toddlers can get in on the baking action. I love bringing my kids along for the ride when I’m making tasty treats – even if flour ends up all over the floor (and us!) I adore seeing the look of concentration on their faces as they carefully measure ingredients and pat the dough with their chubby little fingers.
As my little boy was helping me to add the yeast to the stand mixer bowl, he asked his favorite question “mommy what is this?” quickly followed by “but what does it do?”. Doing my best to keep it in terms he would understand, I explained that yeast helps the dough rise and “grow” into cinnamon rolls.
These easy Pumpkin Cinnamon Rolls are so soft and filled with the best brown sugar, cinnamon, and pumpkin pie spice filling, I can’t get enough! There are only five of this in this house, including our newest family member who can’t eat solid foods yet, so a 9×13 pan actually left us with enough leftovers to have breakfast for the next day or two and I wasn’t one bit sad about that!
Oh and a pro tip: feel free to double the icing, I like to keep a little container of it in the fridge and pull it out when I warm up a leftover cinnamon roll. Trust me on this one, you’ll be thanking me later!
Pumpkin Cinnamon Rolls
- 4 1/4 to 4 3/4 cups all purpose flour
- 1/3 cup sugar
- 2 envelopes Fleischmann's® RapidRise Yeast
- 1 teaspoon salt
- 1 cup water
- 3/4 cup canned pumpkin
- 3 tablespoons butter
- 1 egg
- 1/3 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 3 tablespoons butter, very soft
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoons milk, as needed
- chopped pecans optional
- Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water, pumpkin and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
- Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.For filling, combine brown sugar, pumpkin pie spice, and cinnamon in a small bowl. Set aside.
- Roll dough into a 15 x 12-inch rectangle using a rolling pin. Spread 3 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with sugar mixture. Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. Place, cut sides down, in greased 13 x 9 inch baking pan. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.
- Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.Combine all frosting ingredients in a large bowl and beat, adding just enough milk until frosting is creamy. Spread over rolls and sprinkle with chopped pecans if desired and serve.