Pumpkin Pie Cinnamon Rolls With Spiced Cream Cheese Frosting


After doing some serious searching on the internet it became clear to me that its hard to find a pumpkin FILLED cinnamon roll, not one with pumpkin added to the dough itself. So I had to remedy that! The dough recipe is my favorite bread maker recipe but could also be made by hand or using a standing mixer. Just make sure to let the dough rise to double in size before rolling out.

Pumpkin Pie Cinnamon Rolls With Spiced Cream Cheese Frosting


  • 1 C warm water
  • 1 egg
  • 3 1/4 C flour
  • 6 T sugar
  • 1 tsp salt
  • 3 T powdered milk
  • 1/4 c butter, softened
  • 3 tsp yeast
  • For the Filling
  • 4 T butter, softened
  • 3/4 cup pumpkin puree (not pie filling)
  • 3/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 8-oz cream cheese, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract


  • Place all dough ingredients in bread maker in the order suggested by manufacturer. Choose the dough setting. While dough is mixing combine all filling ingredients and set aside.
  • After dough is done with first rise remove from bread maker and place on floured surface. Roll into a rectangle 24"x12". Spread filling across the surface, leaving a 1/2" border around the edges. Roll dough tightly lengthwise. Using a very sharp knife cut dough into the desired sized rolls. (I cut mine into 2inch rolls to make larger rolls and they fit into a 9x13 pan. Smaller rolls may require two pans) Place rolls into a greased 9x13 baking pan, cover and place in a warm area until doubled in size.
  • After doubled in size bake rolls in a 350 degree oven for 40  minutes or until golden. Remove from oven and place on a wire rack to cool. To prepare frosting mix all ingredients until well combined. Spread over cooled rolls.
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