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Easy Pumpkin Spice Cinnamon Roll Bake with Cream Cheese Icing

pumpkin spice cinnamon roll bake - featured image
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A cozy fall treat featuring tender pumpkin-spiced cinnamon rolls baked in a dish and topped with tangy cream cheese icing. Quick and approachable, perfect for busy mornings or gatherings.

Ingredients

Scale
  • 3 cups all-purpose flour (375g)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup warm milk (240ml, about 110°F / 43°C)
  • 1/2 cup pumpkin puree (120g, canned or homemade)
  • 1/4 cup granulated sugar (50g)
  • 4 tablespoons unsalted butter, melted (57g)
  • 1 large egg, room temperature
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar, packed (100g)
  • 2 teaspoons ground cinnamon (for filling)
  • 3 tablespoons unsalted butter, softened (43g, for filling)
  • 4 ounces cream cheese, softened (115g)
  • 2 tablespoons unsalted butter, softened (28g, for icing)
  • 3/4 cup powdered sugar (90g)
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk (15-30ml, for icing consistency)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F / 43°C) and granulated sugar. Stir in the active dry yeast and let it sit for 5-7 minutes until foamy.
  2. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, melted butter, and the egg. Stir in the spiced yeast mixture.
  3. Combine dry ingredients: In a separate bowl, sift together flour, cinnamon, nutmeg, and salt. Gradually add this to the wet mixture, stirring until a sticky dough forms.
  4. Knead the dough: Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Add flour a tablespoon at a time if too sticky, but keep moist for fluffy rolls.
  5. First rise: Place dough in a greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for 1 hour or until doubled in size.
  6. Prepare the filling: Mix softened butter, brown sugar, and cinnamon in a small bowl until well combined.
  7. Roll out dough: Punch down the risen dough and roll it into a 15×10-inch rectangle on a floured surface.
  8. Spread filling: Evenly spread the cinnamon sugar butter over the dough, leaving a small border around edges to seal.
  9. Form the roll: Starting from the long edge, roll dough tightly into a log. Pinch the seam to seal.
  10. Slice and arrange: Cut the roll into 12 equal slices (about 1-inch thick) and place them cut-side-up in the greased 9×13-inch baking dish. Arrange snugly but not overcrowded.
  11. Second rise: Cover again and let rolls rise for 30-40 minutes until puffy.
  12. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through. Tent with foil if tops brown too quickly.
  13. Make the cream cheese icing: While baking, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, whipping to soft peaks. Add milk as needed for drizzling consistency.
  14. Finish: Remove rolls from oven and let cool for 10 minutes before generously spreading cream cheese icing over the warm bake.

Notes

Use organic canned pumpkin puree for best flavor. For dairy-free, substitute coconut cream cheese and plant-based butter. Avoid hot liquids when activating yeast to prevent killing it. Let rolls rise fully for soft texture. Use a serrated knife for clean slices. Cool rolls 10 minutes before icing to prevent melting. Variations include gluten-free flour blends, vegan substitutions, and spice or sweetener swaps.

Nutrition

Keywords: pumpkin spice, cinnamon rolls, cream cheese icing, fall dessert, easy bake, pumpkin puree, cinnamon sugar, seasonal treat

Find it online: https://evabake.com/easy-pumpkin-spice-cinnamon-roll-bake-with-cream-cheese-icing-recipe-for-perfect-fall-treats/