Pumpkin Pie Cinnamon Rolls
These pumpkin pie cinnamon rolls are so easy to make with store-bought dough, a simple pumpkin filling, and spiced cream cheese frosting. A great fall or holiday breakfast.
*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
Pumpkin Cinnamon Rolls are a Great Alternative to Pie
If you’re like me, you are a fan of pumpkin desserts, but maybe not pumpkin pie itself, due to the texture.
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These pumpkin pie cinnamon rolls use real pumpkin and spices in the filling so you get that pumpkin pie flavor and texture, but not so much of it that it makes you gag. Haha.
In fact, these pumpkin rolls are so good, my 5 year old son ate two in one sitting and asked for more!
This recipe idea came from my Pumpkin Pull Apart Bread. It’s a sweet roll variation and super simple to make.
If rolling up and cutting dough seems too advanced for you, then definitely try the pull apart bread, but these rolls are simpler to make than you think. (Just check out the step-by-step photos below.)
Ingredients
Like my pull apart bread, these easy pumpkin cinnamon rolls are made with Rhodes yeast bread. They’re soft and fluffy and taste like they’re made completely from scratch.
You can use 12 Rhodes Yeast Dinner Rolls or 1 loaf of Rhodes White Bread to make these pumpkin filled cinnamon rolls.
All you need for the filling is pumpkin puree (not pie filling), granulated sugar, vanilla, pumpkin pie spice, and cinnamon.
How to Make Pumpkin Pie Cinnamon Rolls
- Roll the dough into a large rectangle, about 10-inches wide by 15-inches long, with a rolling pin.
- Combine the pumpkin, sugar, vanilla, pumpkin pie spice, and cinnamon. Spread the filling over all but 2-inches of one of the long edges.
- Roll the dough from the long end with the filling towards the long end that was left bare. Lift the bare edge, fold it over the top of the log and pinch the seams together.
- Cut the rolls into 12 even pieces by placing a piece of (plain, unflavored) dental floss under the rolled dough. Lift the floss up, criss-cross it over the top of the dough, and pull it to cut through the dough and filling. (This is the best way to cut the rolls and helps prevent the filling from squishing out. It will still be messy though.)
- Place the pumpkin filled cinnamon rolls in a lightly greased or parchment lined 13×9-inch baking dish. Cover with greased plastic wrap and let rise in a warm place for 20-30 minutes or until plump. (The dough should spring back when touched.)
- Bake at 350˚F for 25 minutes or until golden brown on top and cooked through. The dough should reach an internal temperature of 190-200˚F.
Pumpkin Pie Spice Cream Cheese Frosting
For the frosting, you will need cream cheese, butter, powdered sugar, vanilla, pumpkin pie spice, and milk.
Use an electric hand mixer to blend the ingredients together adding milk to the desired consistency.
You can place the frosting in a bag and pipe it over the top, drizzle it over the rolls, or spread it on top with a spatula.
These pumpkin cinnamon rolls are best enjoyed while warm. They’re soft, fluffy, and full of pumpkin spice! Perfect for fall breakfast or dessert!
More Pumpkin Recipes
- Pumpkin Cheesecake Muffins
- Pumpkin Spice Crinkle Cookies
- Pumpkin Swirl Dessert Bars
- Pumpkin Roll Recipe
- Best Pumpkin Chocolate Chip Bread
- Pumpkin Chocolate Chip Cookie Recipe
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Pumpkin Pie Cinnamon Rolls
Ingredients
- 12 Rhodes Yeast Dinner Rolls, (or 1 loaf Rhodes White Bread) thawed but still cold
- ¾ cup (183 g) pumpkin puree, (not pie filling)
- ½ cup (100 g) granulated sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
Frosting:
- 2 oz (57 g) cream cheese
- 2 Tbsp (28 g) butter, room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- ½ tsp pumpkin pie spice
- 2-3 Tbsp milk
Instructions
- *Place frozen rolls on a silicone lined or greased baking sheet. Cover with sprayed plastic wrap. Leave at room temperature until thawed but still cold, about 1-2 hours. (Optionally place in refrigerator overnight.)
- Roll the dough into a large rectangle, about 10-inches wide by 15-inches long, with a rolling pin.
- Combine the pumpkin, sugar, vanilla, pumpkin pie spice, and cinnamon. Spread the filling over all but 2-inches of one of the long edges.
- Roll the dough from the long end with the filling towards the long end that was left bare. Lift the bare edge, fold it over the top of the log and pinch the seams together.
- Cut the rolls into 12 even pieces by placing a piece of (plain, unflavored) dental floss under the rolled dough. Lift the floss up, criss-cross it over the top of the dough, and pull it to cut through the dough and filling.
- Place pumpkin filled cinnamon rolls in a lightly greased or parchment lined 13×9-inch baking dish. Cover with greased plastic wrap and let rise in a warm place for 20-30 minutes or until plump. (The dough should spring back when touched.) Meanwhile, preheat oven to 350 degrees Fahrenheit.
- Bake at 350˚F for 25 minutes or until golden brown on top and cooked through. The dough should reach an internal temperature of 190-200˚F.
- Use an electric hand mixer to blend the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and pumpkin pie spice. Mix to combine. Add the milk 1 Tablespoon at a time to the desired consistency. You can place the frosting in a bag and pipe it over the top, drizzle it over the rolls, or spread it on top with a spatula.
Notes
- Rolls are best eaten while warm.
- Store leftovers in an airtight container in the refrigerator.
- Nuke leftovers individually in the microwave for 30-45 seconds.
Nutrition
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