Soft Pumpkin Cinnamon Rolls

What’s a better fall dessert than these soft pumpkin cinnamon rolls? This recipe by Cooking Con Claudia is definitely worth making. It’s delicious, easy to make, and might be even better than your favorite store-bought ones.  These cinnamon rolls are packed with Fall flavors – it has pure pumpkin, pumpkin pie extract, pumpkin pie spice, and maple extract!

RELATED: Pumpkin Cupcakes With Cream Cheese Frosting

The filling is a mixture of butter, dark brown sugar, cinnamon, and pumpkin pie spice, and the icing is a combination of cream cheese, butter, powdered sugar, maple extract, and pumpkin spice extract. What’s more to ask for? I bet you’ll love them and make them again and again.

Here’s another recipe for you to try: Copycat Cinnabon Cinnamon Rolls

Easy Soft Pumpkin Cinnamon Rolls Ingredients

• 4 cups of sifted all-purpose flour
• 1/2 cup of sugar
• 2 1/2 teaspoon of pumpkin pie spice
• pinch of salt
• 1 tablespoon of instant yeast
• 1/2 cup of 100% pure pumpkin
• 2 eggs (room temperature)
• 6 tablespoons of melted butter
• 2 teaspoons of vanilla extract
• 1 teaspoon of pumpkin pie spice extract
• 1/4 to 1/2 cup of warm milk

For the filling:

• 1 stick of butter at room temperature
• 1 1/2 cup of dark brown sugar
• 1 tablespoon of cinnamon
• 1 to 2 tablespoons of pumpkin pie spice

For the icing:

• 4 oz cream cheese (room temperature)
• 4 tablespoons of butter (room temperature)
• 1/2 cup of powdered sugar
• 1 teaspoon of maple extract
• drops of pumpkin pie spice extract

How to Make Soft Pumpkin Cinnamon Rolls

Step 1:

In the bowl of a stand mixer, add the all-purpose flour, sugar, pumpkin pie spice, salt, and instant yeast. Mix at low speed, then add the pure pumpkin, eggs, melted butter, vanilla extract, pumpkin pie extract, and warm milk. Mix until combined, then turn the speed to medium. Continue mixing for 10 minutes. It should feel very sticky and elastic.

Step 2:

Remove from the bowl, shape the dough into a big ball, and transfer onto a greased bowl. Grease the top, then cover with plastic wrap and cloth. Place it in a warm spot and allow it to double size.

Step 3:

Once it doubles in size, remove the plastic wrap and punch to remove the air. Transfer to a clean countertop and flatten it into a rectangle about 1/4 inch thick.

Step 4:

Make the filling by combining all ingredients in a bowl. Spread butter on top of the dough, then sprinkle the filling. Spread evenly. Roll the dough from the long side. Pinch the seams to seal.

Step 5:

Divide the roll into 8 pieces. Transfer to a greased baking dish and cover with plastic wrap and kitchen towel. Allow them to double in size.

Step 6:

Once the cinnamon rolls doubled in size, remove the plastic wrap and place them in a 350F preheated oven for 20 to 35 minutes.

Step 7:

Make the glaze. In a large bowl, add the cream cheese and butter. Whisk until combined. Add the maple extract, pumpkin pie spice extract, and powdered sugar. Mix until well combined.

Step 8:

Once the cinnamon rolls are done baking, remove them from the oven and let them cool for 10 minutes. Spread the glaze on top of the cooled cinnamon. Serve and enjoy!

Soft Pumpkin Cinnamon Rolls