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Pumpkin Pie Cinnamon Rolls
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Pumpkin Pie Cinnamon Rolls

By December 23, 2022December 30th, 2022No Comments

Pumpkin Pie Cinnamon Rolls

Pumpkin Pie Cinnamon Rolls are made with frozen bread dough rolled up with sugar, spices, and pumpkin puree then topped with cream cheese icing.
Plan Ahead
The frozen bread dough needs to thaw overnight then come to room temperature for 1 hour. Once prepared, the rolls need to rise for 1 ½ – 2 hours and bake for 25 minutes for a total of about 3 hours 15 minutes.
Pro Tip
To thaw the dough, place a 1lb frozen bread dough loaf into a gallon-sized Ziplock bag and refrigerate overnight. When ready to use, remove from the refrigerator and allow the dough to come to room temperature for at least 1 hour prior to using.
Make In Advance
The cinnamon rolls can be rolled, cut, and placed in the baking pans (steps #1-5) one day in advance. Cover with plastic wrap and place in the refrigerator, skipping the first rise and heavy cream drizzle (steps #6-7). When ready to bake, remove the rolls from the refrigerator and allow them to come to room temperature for 1.5 hours. Remove the plastic wrap then drizzle with heavy cream and bake.
Bread dough sprinkled with cinnamon and sugar.

Roll thawed bread dough into a 16-inch x 10-inch rectangle on a lightly floured surface. Spread with softened butter then sprinkle with brown sugar and cinnamon.

Bread dough spread with pumpkin pie filling.

In a small bowl, stir together pumpkin puree, sugar, and pumpkin spice then spread over the layer of brown sugar. Starting at the longer end, tightly roll up the dough and press the seams together to seal.

Unbaked pumpkin pie cinnamon rolls in glass pie plate.

Cut the dough into 16 equal portions and place around two greased pie plates. Cover with plastic wrap and let the rolls rise until doubled in size, about 1 ½ – 2 hours. When ready to bake, remove the plastic wrap and drizzle with heavy cream.

Finished pumpkin pie cinnamon rolls in glass pie plate.

Bake the cinnamon rolls until the tops are lightly browned. Cool for about 5 minutes then spread with cream cheese icing.

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Pumpkin Pie Cinnamon Rolls
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Pumpkin Pie Cinnamon Rolls

Yield

16

rolls
Prep time

20

minutes
Cooking time

25

minutes
Total time

2

hours 

15

minutes

Cinnamon Rolls made with frozen bread dough rolled up with sugar, spices, and pumpkin puree then topped with cream cheese icing.

Ingredients

  • 1 lb frozen bread dough, thawed

  • 2 tablespoons butter, softened

  • ½ cup brown sugar

  • 1 teaspoon cinnamon

  • 1 cup canned pumpkin puree

  • 2 tablespoons sugar

  • 1 teaspoon pumpkin pie spice

  • 4 tablespoons heavy whipping cream

  • For the Cream Cheese Icing:

  • 2 tablespoons butter, softened

  • 4 oz cream cheese, softened

  • ½ teaspoon vanilla

  • ½ cup powdered sugar

Directions

  • Grease two 9-inch pie plates with cooking spray.
  • Roll thawed bread dough on a lightly floured surface into a 16-inch X 10-inch rectangle. Spread with 2 tablespoons of butter then sprinkle evenly with brown sugar and cinnamon.
  • In a small bowl, add pumpkin puree, sugar, and pumpkin pie spice then stir until well combined.
  • Drop dollops of the pumpkin mixture over the bread dough then spread to evenly distribute.
  • Starting on the longer end, tightly roll up the dough and pinch the end seams together. Use a sharp knife or dental floss to cut into 16 pieces and place 8 rolls into each of the pie plates.
  • Cover with plastic wrap and let rise until doubled in size, about 1 ½ – 2 hours.
  • Preheat oven to 350 F. Remove the plastic wrap and drizzle 2 tablespoons of heavy cream over each pan of rolls.
  • Bake 25-28 minutes, until the tops are lightly browned.
  • For the Cream Cheese Icing: In a small bowl, stir together butter and cream cheese. Add vanilla and powdered sugar then stir until smooth.
  • Allow the rolls to cool for at least 5 minutes then spread the tops with cream cheese icing.

Notes

  • Cover leftovers with plastic wrap and store in the refrigerator for up to 3 days.

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