Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Course: Bread, Breakfast

Cuisine: American

Keyword: Soft and gooey pumpkin cinnamon rolls

Prep Time: 3

Cook Time: 30

Total Time: 3 30

Servings:

Calories: 743kcal

Author: Malinda Linnebur

These Pumpkin Cinnamon Rolls with Cream Cheese Frosting are gooey, soft, swirly and packed with pumpkin spice!

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.
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.
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.
Punch the dough down and remove from bowl and place onto a work surface. Roll to an 18"x 14" 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 into 12 equal rolls. 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 25-30 minutes or until lightly brown. Cool completely before frosting.
For the frosting combine the ingredients in a medium bowl and beat with a mixer until fluffy.

STORAGE: Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
FREEZER FRIENDLY: Option 1:Tightly wrap completely cooled rolls in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight at room temperature then frost before serving. Option 2: Bake the rolls for 12 minutes then let them cool completely. Wrap tightly and freeze for 3 weeks max. When ready to bake remove from freezer and allow to thaw. Bake for 15-20 minutes.
OVERNIGHT RISE: After placing the rolls in the pan cover them with plastic wrap and place them in the refrigerator overnight or for up to 14 hours. When ready to bake allow them to come to room temperature and rise until almost double in size. Bake as directed.
PUMPKIN PIE SPICE: If you don’t have pumpkin pie spice replace it with the following: ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground clove, and ⅛ teaspoon ground allspice (this equals 1 teaspoon of pumpkin pie spice).