The pumpkins took over the garden this summer, so there is an abundance of pumpkin puree in the freezer. I’m always looking for awesome treats for the kids and thankfully, they love pumpkin.

These cinnamon rolls are seriously the best combination of pumpkin pie and cinnamon roll. They are so soft and fluffy with a whipped cream frosting that is divine.

This recipe is an overnight rest, so it can be assembled in the evening and baked the next morning for a hot, fresh, exciting breakfast!

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Pumpkin Pie Cinnamon Rolls

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Course bread, Breakfast

Servings 12 Rolls

Equipment

stand mixer
9x13 baking dish
cutting board
Rolling Pin

Ingredients

Ingredients Step 1- Making the dough

2/3 cup Warm milk
2 tbsp Melted butter
3 tsp Yeast
2 Room temperature eggs
1 ½ cups Pumpkin puree
1/4 cup Brown sugar
4½ cups Bread flour
2 tsp Cinnamon
1/2 tsp Sea salt

Ingredients Step 2- Pumpkin pie filling

1/3 cup Brown sugar
1/4 cup Pumpkin pie spice
1/2 cup Softened butter

Ingredients Step 3- Frosting

4 oz Cream cheese (cold)
3/4 cup Powdered sugar
pinch Sea salt
1 tsp Vanilla extract
3/4 cup Heavy cream (cold)

Instructions

Step 1

Begin by microwaving milk and butter in a small bowl. The butter should be melted but the temperature should not exceed 110℉. If it is above 110℉, allow to cool for a few minutes.
Pour milk and melted butter into a stand mixer and add yeast.
Add brown sugar, eggs, and pumpkin puree and mix until combined.
Add bread flour, cinnamon, and salt.
Using the dough hook, knead dough for about 8 minutes, or until a soft dough is formed. It is slightly sticky.
Cover bowl and allow to rise in a warm place for 1 hour.

Step 2

Remove dough onto a floured surface and roll dough into a 12x18 rectangle.
Soften butter in the microwave for about 30 seconds. It should be soft enough to spread on the dough.
In a small bowl, combine brown sugar and pumpkin pie spice.
Using a pastry brush, spread butter over entire dough rectangle.
Sprinkle sugar and spice mix over the buttered dough rectangle.
Starting with the short end of the rectangle, roll the dough into an 18-inch log. Pinch the ends of the dough to remove creases.
Using a very sharp knife, cut 12 equal pieces from the log. They should be about 1½ inches each. I start by cutting the log in half, then half again, then in 3rds.
Place the rolls into the baking pan 3 wide by 4 long. Cover with plastic wrap and refrigerate overnight.

Step 3

Preheat oven to 350 degrees.
Remove rolls from the refrigerator and allow to sit at room temperature while oven is preheating.
Remove plastic wrap and bake for 20 minutes.
Allow the cinnamon rolls to cool while mixing the frosting.

Step 4

Using the stand mixer, beat cream cheese, powdered sugar, salt, and vanilla on high speed. The frosting should be completely combined, smooth and slightly fluffy.
Add cold heavy cream and mix on medium speed until cream is whipped into the frosting. It will be light and fluffy like whipped cream, just slightly thicker.
Frost cinnamon rolls before serving. Because the frosting has cream and cream cheese in it, if entire pan is frosted, store leftover cinnamon rolls in the refrigerator. I store leftover rolls tightly wrapped in plastic, at room temperature so that they can be warmed in the microwave before frosting.