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Best Homemade Iced Pumpkin Cinnamon Rolls Recipe

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Soft, fluffy pumpkin cinnamon rolls with real pumpkin flavor and a creamy cream cheese icing. The secret is reducing the pumpkin puree to concentrate flavor and remove excess moisture.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, plus more for dusting
  • ¼ cup (50g) granulated sugar
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ½ teaspoon fine sea salt
  • ½ cup (120ml) whole milk, warmed to 110°F
  • ¼ cup (60ml) warm water
  • ¼ cup (½ stick / 57g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ½ cup (120g) reduced pumpkin puree (from ¾ cup)
  • ¾ cup (180g) pumpkin puree (for reduction)
  • 1 tablespoon brown sugar (for reduction)
  • ½ cup (1 stick / 113g) unsalted butter, very soft (for filling)
  • ¾ cup (150g) packed brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • ½ teaspoon ground nutmeg (for filling)
  • ¼ teaspoon ground ginger (optional, for filling)
  • 4 oz (113g) cream cheese, softened (for icing)
  • ¼ cup (½ stick / 57g) unsalted butter, softened (for icing)
  • 1 ½ cups (180g) powdered sugar, sifted (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • 2–3 tablespoons milk (for icing)

Instructions

  1. Reduce the pumpkin puree: In a small saucepan over medium heat, combine ¾ cup pumpkin puree and 1 tablespoon brown sugar. Cook for 8-10 minutes, stirring frequently, until thickened and darkened. You should have about ½ cup. Let cool completely.
  2. Activate the yeast: In a small bowl, combine warm milk, warm water, and 1 tablespoon of the granulated sugar. Sprinkle yeast over top and let sit for 5-10 minutes until frothy.
  3. Make the dough: In a large bowl, whisk together remaining sugar, salt, and 3 cups flour. Make a well and add yeast mixture, melted butter, egg, and cooled reduced pumpkin puree. Stir until a shaggy dough forms. Gradually add remaining ½ cup flour until dough pulls away from the bowl.
  4. Knead the dough: Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Dough should be soft but not sticky.
  5. First rise: Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 to 1 ½ hours until doubled in size.
  6. Make the filling: In a small bowl, combine brown sugar, cinnamon, nutmeg, and ginger. Set aside.
  7. Shape the rolls: Punch down dough and roll into a 12×18-inch rectangle. Spread softened butter evenly over surface, leaving a ½-inch border on one long edge. Sprinkle cinnamon-sugar mixture over butter and press gently.
  8. Roll and cut: Starting from the long edge opposite the border, roll tightly into a log. Pinch seam to seal. Cut into 12 equal rolls (about 1 ½ inches each).
  9. Second rise: Arrange rolls in a greased 9×13-inch baking dish. Cover and let rise for 30-45 minutes until puffy and touching.
  10. Bake: Preheat oven to 350°F (175°C). Bake for 22-28 minutes until golden brown and center reaches 190°F. Tent with foil if browning too quickly.
  11. Make the icing: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until creamy. Add milk one tablespoon at a time until thick but pourable.
  12. Ice and serve: Let rolls cool for 10 minutes. Spread icing over warm rolls. Serve warm or at room temperature.

Notes

Don’t skip the pumpkin reduction—it removes excess moisture and concentrates flavor. For clean cuts, use unflavored dental floss. Ice rolls after 10 minutes of cooling for best results. Can be made ahead: after cutting, refrigerate overnight and bake in the morning.

Nutrition

Keywords: pumpkin cinnamon rolls, iced pumpkin rolls, fall baking, pumpkin cinnamon rolls recipe, homemade cinnamon rolls

Find it online: https://pokirecipes.com/best-homemade-iced-pumpkin-cinnamon-rolls-recipe/