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Fluffy Pumpkin Cinnamon Rolls with Brown Sugar Swirl

Pumpkin cinnamon rolls rise into a soft, fluffy dough wrapped around a buttery brown sugar and cinnamon swirl. Bake them until golden brown and finish with cream cheese icing spread over the warm rolls.
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Prep Time 35 minutes
Cook Time 30 minutes
rising, standing, and cooling 2 hours 30 minutes
Total Time 3 hours 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Make the dough
  • 0.75 cup whole milk
  • 2.25 tsp instant yeast
  • 0.33 cup granulated sugar
  • 0.5 cup pumpkin puree canned
  • 1 egg large
  • 1 egg yolk large
  • 12 tbsp unsalted butter divided: 4 tablespoons melted and cooled for the dough, 6 tablespoons softened for the swirl, and 2 tablespoons softened for the icing
  • 1 tsp kosher salt
  • 4.5 cup all-purpose flour plus up to 1/4 cup for dusting
  • 2 tsp neutral oil for greasing the bowl and baking dish
For the brown sugar swirl
  • 0.75 cup light brown sugar packed
  • 1.5 tbsp ground cinnamon
For the cream cheese icing
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp whole milk

Equipment

  • 1 stand mixer with dough hook
  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Warm the milk to 105–110°F.
  2. Pour the warm milk into a large mixing bowl.
  3. Stir in the yeast and granulated sugar.
  4. Let stand for 5 minutes.
  5. Whisk in the pumpkin puree, egg, egg yolk, and 4 tablespoons melted and cooled butter until combined.
  6. Stir in the salt and 4 1/2 cups flour until a shaggy dough forms.
  7. Knead by hand for 8–10 minutes or with a stand mixer and dough hook for 6–8 minutes, until smooth, elastic, and slightly tacky.
  8. Use some of the extra flour only if needed.
  9. Lightly grease a large bowl with 1 teaspoon oil.
  10. Add the dough, turn it to coat, and cover.
  11. Let rise in a warm place for 1–1 1/2 hours, until doubled in size.
Fill and shape the rolls
  1. Lightly flour a work surface and roll the dough into an 18x12-inch rectangle.
  2. Spread 6 tablespoons softened butter over the dough, leaving a 1-inch border along one long edge.
  3. Mix the brown sugar and cinnamon.
  4. Sprinkle the brown sugar and cinnamon evenly over the butter.
  5. Starting at the opposite long edge, roll the dough into a log.
  6. Pinch the seam closed and cut the log into 12 equal rolls.
  7. Grease a 9x13-inch baking dish with the remaining 1 teaspoon oil.
  8. Arrange the rolls cut side up in the dish and cover.
  9. Let rise for 30–45 minutes, until puffy.
Bake the rolls
  1. Heat the oven to 350°F.
  2. Bake the rolls for 25–30 minutes, until golden brown and the centers are set.
  3. Let them cool in the dish for 10 minutes.
Make the icing
  1. Beat the cream cheese and remaining 2 tablespoons softened butter until smooth.
  2. Beat in the powdered sugar, vanilla, and milk until creamy.
  3. Spread the icing over the warm rolls and serve.

Notes

For the fluffiest rolls, use the extra flour only if the dough needs it so it stays slightly tacky. Store iced rolls covered in the refrigerator for up to 4 days; freeze baked rolls without icing for up to 2 months. For a dairy-free variation, use plant-based milk, butter, and cream cheese.