I know, I know, this title is ridiculously long. But I want you to have all the facts: these are PUMPKIN cinnamon rolls that are SO soft and tender, rolled up with a lot of filling. Then you drizzle them with Caramel Frosting that has cream cheese in it to cut the sweetness. YOU. GUYS.
My kids ask for stuff all the time, and I’m always telling them to add it to their Christmas list. This worked like a charm when they were young because they forget completely within 15 seconds. Now that the kids are a little older it’s getting more complicated. And hilarious. I’ve been recording all the things Truman (who’s 4) has been asking me to add to his Christmas list:
- A flower-shaped pink nail file
- Fishing pole
- A big bag of red hots candy
- An octagon
- One of the trellises from the rose garden (to climb on)
- Something to dig up weeds with
- A pumpkin smoothie
And then tonight we were having meatballs and broccoli for dinner. Truman kept telling me how much he LOVED THE MEATBALLS: “For Christmas I’m asking for a meatball seed! So that I can plant a meatball tree!”
Charlotte: “Truman, there’s no such thing as a meatball tree.”
Truman: Meatball bush?
Truman: Meatball plant?
Truman, undeterred: I’m asking for a bag of meatballs THIS high (spreads arms wide), with this broccoli in it too (points at plate).
Can you imagine if we actually wrapped all this up and gave it to him for Christmas? Worst parents ever? Or BEST parents ever?? “Here’s a body-size bag-o-meatballs for you, son!” He would be gleeful I’m sure.
Today’s recipe is ridiiiiculous. Take any dessert and add pumpkin, people automatically freak about the holidays. Take any dessert and add Caramel Cream Cheese Frosting, and people just freak. So really this is a win-win here. Or maybe a freak-freak? Okay this is getting weird.
I made these in 2 hours, and that included photographing them. If you are not a food blogger snapping photos and jotting down every step of the recipe, and don’t have a baby dismantling your dishwasher, then I predict it will take you about an hour and 20 minutes to put this together. Which is a heck of a lot quicker than your average cinnamon roll recipe, which can be upwards of 3 hours, right?
Cheat buttermilk is A-ok.
^This is the bubbly butter and brown sugar. Add the cream cheese after.
Make these soon my friends. Bask in caramel cream cheese-y goodness. Maybe if you ask really nice, Santa will deliver a Pumpkin Cinnamon Roll Seed that you can plant this year. Or maybe just a big ol’ bag of them.
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Almost One Hour Pumpkin Cinnamon Rolls with Caramel Cream Cheese Frosting
First mix together
- 3 tablespoons active dry yeast
- 1/4 cup melted butter
- 1 cup warm water
- 3/4 cup warm buttermilk, cheat version is ok*
- 1/2 cup sugar
- 1 & 1/2 teaspoons salt
- 1 egg
- 1/2 cup pumpkin, NOT pumpkin pie filling
- 5 & 1/2 cups BREAD Flour, or up to 6 cups
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon nutmeg
For the filling
- 1/4 cup melted butter
- 1 cup brown sugar, packed (I used dark)
- 2 & 1/2 tablespoons cinnamon
- 2 teaspoons pumpkin pie spice
For the caramel cream cheese frosting
- 1/4 cup salted butter, half stick
- 1/2 cup brown sugar, packed (I used dark)
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1/4 teaspoon pumpkin pie spice
- 1 dash salt
- 4 ounces cream cheese, softened
- 3/4 cup powdered sugar
- Turn your oven on to the warm setting, about 170 degrees F.
- In a large bowl or stand mixer, combine yeast, 1/4 cup melted butter, 1 cup warm water, 3/4 cup warm buttermilk, 1/2 cup sugar, and 1 and 1/2 teaspoons salt. Make sure that the butter and buttermilk are not too hot, or it will kill the yeast. You want to be able to touch it with your finger with no discomfort.
- Put the bowl in the warm oven and set a timer for 12 minutes. Meanwhile, grease a 9x13 inch pan (you could also use a large baking sheet if you like your rolls baked so that they're not touching each other so much. They will likely bake faster.) After 12 minutes, remove from oven and turn the oven up to 375 degrees F.
- Combine egg and pumpkin in a small bowl, then add to the yeast mixture (The yeast should have puffed up by now. If it hasn't, then start over. You killed your yeast!)
- Using the dough hook or a wooden spoon, stir in the flour 1 cup at a time. In between adding cups, add 1 tablespoon pumpkin pie spice and nutmeg.
- Knead the dough (by hand or with the mixer) for 8-10 minutes. It should be smooth and elastic. Try not to add too much flour.
- Let the dough rest 3 minutes while you prepare the filling.
- In a small bowl melt 1/4 cup butter. Add 1 cup brown sugar, 2 and 1/2 tablespoons cinnamon, and 2 teaspoons pumpkin pie spice.
- Roll the dough out into a rectangle roughly 12x16 inches long. Spread the filling all over the dough. Work quickly, the dough rises very fast.
- Tightly roll up the dough, rolling from the long edge. Seal the edges with your fingers, wetting your fingers if necessary, then roll it until the seam is on the bottom.
- Use a very sharp knife to cut into 12 rolls.
- Place the rolls in the prepared dish.
- Bake at 375 for about 20-25 minutes, or until a toothpick comes out completely dry. The tops should be browned a little.
- Meanwhile, make the frosting. In a small saucepan, melt 1/4 cup butter over medium high heat. Add 1/2 cup brown sugar and 2 tablespoons milk. Bring to a boil and boil for 1 minute.
- Remove from heat and stir in vanilla, 1/4 teaspoon pumpkin pie spice, and salt.
- Add in cream cheese and use an electric mixer to beat it in until all lumps are smooth. Beat in the powdered sugar.
- Drizzle the frosting over the cinnamon rolls and serve warm!
This recipe is kind of a mashup between a recipe from The Girl Who Ate Everything, (which I actually made 6 years ago and posted here on the blog. It was my second post ever!) and one from Lil Luna (who got the recipe from Your Home Based Mom. Aren't traveling recipes the best??)
More cinnamon rolls to love!
One Hour Cinnamon Rolls << this is a go to recipe around here!
Maple Butter Twist Coffee Cake:
The Fastest (No Yeast) Cinnamon Rolls:
More pumpkin rolls from friends!
Pumpkin Brioche Cinnamon Rolls with Cinnamon Frosting from All Roads Lead to the Kitchen
Pumpkin Spice Latte Cinnamon Rolls from Living Locurto
Pumpkin Caramel Pecan Rolls from A Dash of Sanity
Is the yeast amount really 3 tablespoons?
Hi Kellie! I just made these again yesterday for Sunday brunch! Yes, it is indeed 3 tablespoons. The high level of yeast means you can skip a double rise :) Enjoy!
These rolls are delicious! I had reservations but they turned out beautiful and so moist!
That is awesome Jo!So glad you enjoyed it! Tis the season for pumpkin recipes :) Thank you for commenting!
These were amazing! Easy and quick and delicious. Thank you for sharing your recipe.
I’m so glad you liked the rolls Karen! It’s been too long since I made these. Thanks so much for taking the time to review!
Thanks for the great recipe! I made these yesterday and they were/are delicious! (Eating the last one right now!) Putting the yeast mixture in the 170 degree oven was a new experience for me, but it worked. I think I will use AP flour next time so they are not quite so heavy and chewy. The pumpkin spices were not overwhelming, but just right. The filling was really good, too. The only change I made was to DOUBLE the Caramel Cream Cheese frosting – mmm… We always need more on the side!
It’s ALWAYS a good idea to double the frosting Cheryl, you are smart :) So glad these were a hit! Good idea trying AP flour. Thanks for reviewing!
So I just tried this recipe, even though it’s not halloween. I used sweet potato instead of pumpkin, I’d never baked anything with yeast in it before. Somehow, I have made the most amazing cinnamon rolls! Thanks so much for such a fantastic tutorial that even someone like me can follow.
These look soooo ridiculously good! I promised my daughter I would make her some cinnamon rolls soon but tend to shy away from making stuff with yeast. I’ve only made one batch of scratch cinnamon rolls and they were okay i suppose but i want ‘Knock Your Socks Off’ good…and these look like they would fit the bill. My question is there a reason you used bread flour instead of all purpose? Can I use all purpose flour instead of bread flour?
Hi Suzanne! You can totally use regular flour. Bread flour just has a bit more protein and makes for a chewier crumb. Ap flour will work great! Enjoy!
Sounds delightful Will give it a go. Thanks, will let you know when I make it., when I have the time.
I hope you love the rolls Betty!
Hi, these look amazing!!!! I am planning to bring them to an event in the morning. Could I make them the night before and then bake them in the morning? Also, can I keep the sauce warm in a thermos and pour it over at the event? Thanks so much.
Hey Janice! Yes, if you shape them and then cover and put in the fridge, you can bake them in the morning. But you will have to let them rise a bit before baking, I don’t know how long to tell you because I haven’t tried it. And yes you can definitely add the frosting last minute. Let me know how it goes!
Hello, baked them this morning and it was a big hit. Delivered while still warm to a few neighbors. Thanks so much for the recipe.
Oh man can I move in next door to you?? ;) thanks for commenting I’m so glad you liked them!
I’m eating one of these as I type this. Your one hour cinnamon rolls are my go to recipe. They are the best so I was really excited to try these. They have a really really good pumpkin pie spice flavor that I really like. Can’t really taste the pumpkin but they are so good I don’t even care. Nice and soft like the other one hour recipe and the frosting…get out of town! It’s pretty darn special. Thanks for another awesome recipe.
I know this is a redonkulous question but has to be asked, we are a celiac family and want to know if these have been tried with a GF “bread four” mix?
I have to say pumpkin is not my favorite and I want one :) Gaa
Aaah I’m sorry Jackwelyn, I have no idea if these will work with gluten free flour! I’m really inexperienced with gluten free baking. Let me know if you try it out! My instinct is to say yes it will work if you use a blend, but I really don’t know. Good luck!!
These look delish! We are hosting a church home group starting in November and now I know what I’m baking for our first meeting. I love your blog and how you share your daily life.
Thank you so much for saying that Brandi! Warming an old blogger’s heart :) I hope you and all your church group friends enjoy!
Put us down for the fishing pole and the red hots. Christmas covered! Yay!
Can’t wait to make these Karen! They look very amazing and very delicious!
Come on, you can spring for a meatball tree, right? Or at least a bush? …a plant??
hahaha!! Truman is the best!
Oh I already have the bag of red hots from when I made pumpkin bars, don’t buy more!! I bought them at Winco in bulk and accidentally pulled too hard on the lever and ended up with A MILLION red hots. He would LOVE a fishing pole though!! You’re the best Kris!
your kids are just hilarious!! i think truman definitely needs a bag of meatballs in his stocking :) and a big plate of these cinnamon rolls