Easy Pumpkin Cinnamon Rolls

These decadent pumpkin cinnamon rolls are so quick and easy to make (from scratch!) and are a perfect seasonal treat! 

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The first time I made these pumpkin cinnamon rolls we lost power about a minute before I was ready to put them in the oven to bake. Thankfully, the oven was preheated, though, because I put the cinnamon rolls in anyway and left them for about forty-five minutes. A little doughy, but delicious.

I don’t know that I would have chosen to lose power like we did, but it’s fun to have memories like that associated with food. We enjoyed our doughy cinnamon rolls and were very thankful for our camp stove to cook the eggs (which definitely were NOT going to finish cooking just on a preheated cast iron pan).

This recipe for pumpkin cinnamon rolls was adapted from my popular Amazing 30 Minute Cinnamon Roll Recipe. I used pumpkin puree I made from our garden (conveniently frozen in 1/2 cup portions in a muffin tray) and a special surprise ingredient in the icing. They are a fun and delicious twist on a favorite family recipe! 

Easy Pumpkin Cinnamon Rolls

These cinnamon rolls can be done (yes, from start to finish) in just about thirty minutes. This is both wonderful and dangerous. We don’t have these very often, because hello sugar!, but I do love that I can easily make a batch when the mood or occasion arises.

Also, let’s just be honest and admit that I also love that this recipe only makes 8 because I’m usually the one eating leftover cinnamon rolls and I don’t need to be doing that for days…

The dough for the cinnamon is very similar to a biscuit dough, and because of this, it’s best not to overwork the dough. Combine the dry ingredients and the wet ingredients separately, then after combining the two, stir just long enough to make a soft dough.

The dough presses out easily, but I do like to use my bench scraper to help roll and cut.

I wanted to bring a little more of the pumpkin flavor into the icing, and I was able to easily do this using Bri Mckoy’s Pumpkin Honey Simple Syrup. I already had made a batch a couple weeks ago, so I knew how easy it was to make.

I highly recommend making the syrup and keeping it on hand. It’s not only good for pumpkin cinnamon rolls, it also makes really great pumpkin lattes and iced coffees!

More Pumpkin Goodness:

• How to cook a pumpkin in the Instant Pot to make pumpkin puree
• Easy Pumpkin Pudding Cups
• Maple Pumpkin Chili in the Instant Pot
• Pumpkin Pie Pop-Tarts
• Double Dark Chocolate Pumpkin Cookies

Don’t forget to share and tag me, @thispilgrimlife! I love to see what you’re making! 

Easy Pumpkin Cinnamon Rolls

★★★★★ 5 from 2 reviews

• Author: Lisa @ This Pilgrim Life
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 8 rolls 1x

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Description

These decadent pumpkin cinnamon rolls are so quick and easy to make (from scratch!) and are a perfect seasonal treat!

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Ingredients

Scale 1x2x3x

• 2 1/2 C flour
• 1 heaping tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 3/4 cup whole milk
• 1/2 cup pumpkin puree
• 1 Tbsp melted butter

Filling:

• 1/3 C brown sugar
• 2 Tbsp granulated sugar
• 2 tsp cinnamon
• 1/4 tsp ground cloves, nutmeg, & allspice
• 1 Tbsp melted butter

Icing: 

• 4 oz cream cheese, room temperature
• 2 tbsp powdered sugar
• 3–4 tbsp Pumpkin Honey Simple Syrup*

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Instructions

1. Preheat oven to 425 degrees. Melt 4 tablespoons of butter. Grease a round 9″ cake pan with 1 tablespoon of the melted butter.
2. In a medium-size mixing bowl, combine the flour through the ginger. Stir to incorporate. Stir together the pumpkin, milk, and 1 tablespoon of the melted butter in a liquid measuring cup. Pour the pumpkin mixture into the dry ingredients and gently stir until a wet dough forms.
3. Lightly dust a countertop with flour and turn the dough out onto the counter. Press the dough together and knead only two or three times (don’t overwork the dough!). Press the dough out into an 8″x10″ rectangle with your hands.
4. Drizzle a tablespoon of the melted butter across the top of the dough and gently spread with a spatula. Mix together the filling ingredients with a fork and spread evenly across the dough, slightly  pressing to help it adhere.
5. Roll the rectangle into a 10″ log, pinching the end to seal. Use a dough scraper or knife to cut the rectangle into 8 even pieces. Place the cinnamon roll pieces in the prepared pan, starting with one piece in the center, and the remaining 7 pieces around the sides. Drizzle any remaining butter on top of the cinnamon rolls.
6. Bake in preheated oven for 18 minutes.
7. While the cinnamon rolls are baking, mix together the icing. Whisk the cream cheese, powdered sugar, and Pumpkin Honey Simple Syrup together in a small bowl. Add additional syrup or milk, a tablespoon at a time, until a desired consistency is reached.
8. Let the cinnamon rolls cool for 5 minutes before transferring to a plate and drizzling on the icing.

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Notes

*If you do not want to make the simple syrup (it’s great for lattes too!), you can substitute milk and add a little more powdered sugar until the icing reaches your desired sweetness.

MAKE AHEAD AND FREEZE ::

• Make the cinnamon rolls as directed and bake for 10 minutes in preheated oven to let them rise. After ten minutes, remove the pan from the oven and let cool completely. Cover and freeze.
• When you are ready to eat the cinnamon rolls, take the pan from freezer and heat the oven to 425. Cook for 20 minutes in hot oven, then continue with icing.

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