Pumpkin Cinnamon Rolls with Cream Cheese Frosting

These Pumpkin Cinnamon Rolls with Cream Cheese Frosting are a special way to start off your morning.  Maybe Thanksgiving morning or even Christmas morning!!  They are filled with pumpkin and spice and topped with a nice thick and creamy layer of cream cheese frosting.

So, it’s Saturday!!!  My husband is finally coming home after being away for two long weeks for work.

I have said before I HATE it when he has to be gone.  Everything just gets out of sorts and the days just seem to crawl by.  But all is good now as he will be home again this evening!  🙂

Too, bad I didn’t still have some of these wonderful delights to surprise him with.

I would have to say these are one of my favorite cinnamon rolls!  Aside from caramel rolls……oh I just had an idea.  I need to make a caramel version of these rolls!!  YUM!

Anyway, they are fluffy and full of pumpkin spice and then there is the luscious cream cheese frosting.  This happens to be my husbands favorite frosting.  Most of the time it doesn’t make it on the rolls, he just just eats it by the spoonfuls.

So, whether you choose to eat the frosting first or actually put it on your cinnamon roll, you need to make these and make your tummy happy!

5 from 1 vote

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Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Prep Time

1 hr 10 mins

Cook Time

18 mins

Total Time

1 hr 28 mins

 

Pumpkin Cinnamon Rolls- a great way to enjoy your morning with these cinnamon rolls packed with pumpkin and spice and topped with a thick creamy layer of cream cheese frosting.

Course: Bread, Breakfast

Servings: 12

Author: Countryside Cravings

Ingredients

• 2/3 cup warm milk 110 degrees F
• 2 teaspoons dry active yeast
• 2/3 cup canned pumpkin
• 1 egg
• 3 tablespoons butter softened
• 1/4 cup packed brown sugar
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground clove
• 4 cups bread flour
• Filling
• 1/4 cup butter soft (1/2 stick)
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 tablespoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 3/4 cup chopped pecans
• Frosting
• 1 8 oz package cream cheese, softened
• 2 cups powdered sugar
• 1 tablespoon milk
• 1 teaspoon vanilla

Instructions

1. In a small bowl combine the milk and yeast, stir a few times gently. Set aside for 5 minutes and if there are no bubbles your yeast isn't any good and you must start over with new yeast.
2. In a large bowl combine the yeast mixture, pumpkin, egg, butter, salt, spices and flour. Stir by hand until the dough forms a nice soft ball. Adding in more flour if necessary. The dough should be soft and slightly sticky to the touch, not stiff.
3. Turn out onto a well floured work surface and knead for 10 minutes. Place in a greased bowl and cover with a damp cloth. Allow to rise in a warm area for 30 minutes or until the dough has doubled in size.
4. Punch the dough down and remove from bowl and place onto a work surface. Roll to a 18" 15" rectangle. Spread with soft butter. In a small bowl combine the remaining filling ingredients and sprinkle over the butter. Carefully roll up the dough with the long side of the dough facing you. Cut 12 rolls each about 1 1/2" in size. Place in a greased 9x13 baking pan, cover and let rise in a warm place for 20 minutes or until doubled in size. Bake at 350 degrees F for 15-18 minutes or until lightly brown. Cool completely before frosting.
5. For the frosting combine the ingredients in a medium bowl and beat with a mixer until fluffy.