Can I skip the rise and make these quicker?

You can use a no-yeast dough like this muffin-style pumpkin cinnamon roll batter —it skips the rise but still delivers flavor.

Can I make them ahead or freeze them?

Yes—assemble the unbaked rolls and refrigerate overnight. Bake the next morning. You can also freeze already baked rolls; thaw, warm, then refresh with drizzle.

Sweet Pumpkin Cinnamon Rolls with Cream Cheese Drizzle

Name: Sweet Pumpkin Cinnamon Rolls with Cream Cheese Drizzle
Prep time: 20 min
Cook time: 25 min
Total time: 2 h
Cuisine: American
Ingredients: 3/4 cup warm milk; 2 1/4 tsp active dry yeast; 1/2 cup canned pumpkin puree; 1/4 cup granulated sugar; 1 egg; 1/4 cup melted butter; 3 cups all-purpose flour; 1/2 tsp salt; 1 tsp pumpkin pie spice; ; 1/3 cup softened butter; 1/2 cup brown sugar; 1 tbsp cinnamon; 1/2 tsp pumpkin pie spice; ; 4 oz cream cheese, softened; 2 tbsp butter, softened; 1 cup powdered sugar; 1/2 tsp vanilla extract; 1–2 tbsp milk or maple syrup

Description

These sweet pumpkin cinnamon rolls are soft, spiced, and swirled with gooey cinnamon filling. Finished with a rich cream cheese drizzle, they’re the ultimate fall brunch treat.

Ingredients

For the dough:

3/4 cup warm milk

2 1/4 tsp active dry yeast

1/2 cup canned pumpkin puree

1/4 cup granulated sugar

1 egg

1/4 cup melted butter

3 cups all-purpose flour

1/2 tsp salt

1 tsp pumpkin pie spice

For the filling:

1/3 cup softened butter

1/2 cup brown sugar

1 tbsp cinnamon

1/2 tsp pumpkin pie spice

For the drizzle:

4 oz cream cheese, softened

2 tbsp butter, softened

1 cup powdered sugar

1/2 tsp vanilla extract

1–2 tbsp milk or maple syrup

Instructions

1. Warm milk to ~110°F and sprinkle yeast on top. Let sit 5–10 minutes until foamy.

2. Mix in pumpkin puree, sugar, egg, melted butter, and pumpkin pie spice.

3. Stir in flour and salt until a soft dough forms. Knead for 5–7 minutes until smooth.

4. Place in greased bowl, cover, and let rise 60–90 minutes until doubled.

5. Roll dough into a rectangle. Spread with butter and sprinkle cinnamon sugar mixture.

6. Roll into a log, slice into 9–12 rolls, and place in greased baking dish.

7. Cover and let rise again for 30–45 minutes.

8. Bake at 350°F for 20–25 minutes until golden.

9. Beat drizzle ingredients until smooth. Drizzle over slightly cooled rolls and serve warm.

Notes

Add chopped pecans to the filling for crunch.

Make ahead: refrigerate unbaked rolls overnight, then bake in the morning.

For stronger spice, add extra cinnamon or nutmeg to the dough.

Double the drizzle if you’re feeling generous—it’s that good.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Pumpkin Recipes, Fall Baking, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 310
Sugar: 18g
Sodium: 220mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 6g
Cholesterol: 45mg

Keywords: pumpkin cinnamon rolls, cream cheese icing, sweet pumpkin breakfast, fall brunch