Pumpkin Spice Cinnamon Rolls with Cream Cheese Glaze
✨ Why This Recipe Works
Ultra-fluffy pumpkin yeast rolls swirled with spiced brown sugar cinnamon filling and topped with a luscious melted cream cheese glaze.
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Pumpkin Spice Cinnamon Rolls with Cream Cheese Glaze brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
With a quick 25 minutes of prep and 25 minutes of cooking, this wholesome dish balances ease and rich flavor without requiring complicated culinary equipment.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
For the Fluffy Pumpkin Dough
- 3½ cups (440 g) all-purpose flour
- 1 packet (2¼ tsp / 7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- 1 tsp fine sea salt
- ¾ cup (180 ml) warm whole milk (105°F–110°F)
- ⅓ cup (80 g) pure pumpkin puree
- ¼ cup (60 g) unsalted butter, melted and cooled
- 1 large egg, room temperature
For the Spiced Pumpkin Cinnamon Filling
- ½ cup (115 g) unsalted butter, softened to room temperature
- ¾ cup (150 g) packed light brown sugar
- 2 tbsp ground cinnamon
- 1 tsp pumpkin pie spice
- ⅓ cup (80 g) pure pumpkin puree
For the Luscious Cream Cheese Glaze
- 4 oz (115 g) cream cheese, softened
- ¼ cup (60 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- Pinch of pumpkin pie spice
👨🍳 Step-by-Step Instructions
Mix & Knead the Dough
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the flour, instant yeast, granulated sugar, and salt. Add the warm milk, pumpkin puree, melted butter, and egg. Knead on low-medium speed for 8 minutes (or 10 minutes by hand) until the dough becomes soft, elastic, and slightly tacky.
First Rise
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
Roll & Fill
Turn the risen dough out onto a lightly floured surface and roll into a 12x18-inch rectangle. Spread the ⅓ cup pumpkin puree evenly across the dough, then spread the softened butter over top and sprinkle with the brown sugar, cinnamon, and pumpkin pie spice mixture.
Roll, Slice & Second Rise
Starting from the long edge, roll the dough tightly into a log. Using a sharp serrated knife or clean dental floss, slice into 12 equal rolls. Place the rolls cut-side up in a buttered 9x13-inch baking dish. Cover and let rise for 30 minutes until puffy.
Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 22–25 minutes until lightly golden brown on top and cooked through.
Whisk Glaze & Frost
While the rolls bake, beat the softened cream cheese, butter, powdered sugar, vanilla extract, and pinch of pumpkin pie spice until silky and creamy. Spread generously over the warm rolls immediately after taking them out of the oven so the glaze melts into every swirl. Serve warm.
🍰 Storing & Chilling Desserts
Refrigeration: Keep covered in an airtight container or under a cake dome in the refrigerator for up to 4 to 5 days.
Serving Tip: For the richest flavor and silkiest mouthfeel, allow refrigerated bakes to rest at room temperature for 15 minutes before serving.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
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⭐ Tried This Recipe? Rate & Review
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