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Giant Pumpkin Cinnamon Rolls with Tangy Cream Cheese Icing

Giant pumpkin cinnamon rolls are made with pumpkin-spiced dough, a brown sugar cinnamon filling, and tangy cream cheese icing. They bake up soft and puffy in a 9x13-inch dish, with the center roll baked to about 190°F.
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Prep Time 30 minutes
Cook Time 35 minutes
Rise and cooling time 2 hours 40 minutes
Total Time 3 hours 45 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 715
Ingredients Equipment Method Notes

Ingredients
  

For the pan and bowl
  • 2 tbsp unsalted butter softened
For the dough
  • 2.25 tsp active dry yeast
  • 0.5 cup whole milk warmed to 110°F
  • 0.33 cup granulated sugar divided
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 1 egg large, at room temperature
  • 0.25 cup unsalted butter melted and cooled
  • 1 tsp fine salt
  • 1 tsp pumpkin pie spice
  • 4.5 cup all-purpose flour
For the filling
  • 1 cup light brown sugar packed
  • 1 tbsp ground cinnamon
  • 6 tbsp unsalted butter softened
For the icing
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp whole milk

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the pan and bowl
  1. Grease a large bowl with 1 tablespoon of the softened butter.
  2. Grease a 9x13-inch baking dish with the remaining 1 tablespoon of softened butter.
Make the dough
  1. Stir the yeast, warm milk, and 1 tablespoon of the sugar together in the greased bowl.
  2. Let the mixture stand for 5-10 minutes, until foamy.
  3. Stir in the pumpkin, egg, melted butter, remaining sugar, salt, and pumpkin pie spice.
  4. Mix in the flour until a shaggy dough forms.
  5. Knead the dough on a clean counter for 8-10 minutes, until smooth and elastic.
  6. Return the dough to the bowl and cover it.
  7. Let the dough rise at room temperature for 60-90 minutes, until doubled in size.
Make the filling and shape the rolls
  1. Stir the brown sugar and cinnamon together in a small bowl.
  2. Roll the dough into an 18x12-inch rectangle.
  3. Spread the softened butter over the dough.
  4. Sprinkle the cinnamon sugar evenly over the dough, leaving a 1/2-inch border along one long edge.
  5. Roll up the dough from the opposite long edge into a log.
  6. Cut the log into 8 equal rolls, about 2 1/4 inches thick.
  7. Arrange the rolls cut side up in the prepared baking dish.
  8. Cover the rolls and let rise for 45-60 minutes, until puffy and touching.
Bake the rolls
  1. Heat the oven to 350°F during the last 20 minutes of the rise.
  2. Bake for 30-35 minutes, until golden brown and the center roll reaches about 190°F.
Make the icing
  1. While the rolls cool for 10 minutes, beat the cream cheese and softened butter until smooth.
  2. Beat in the powdered sugar, vanilla, and milk until creamy.
  3. Spread the icing over the warm rolls and serve.

Notes

For clean, even rolls, use a sharp knife or unflavored dental floss to cut the log. Store covered in the refrigerator for up to 4 days; freeze the rolls, iced or uniced, for up to 2 months. For a dairy-free adaptation, use plant-based butter, milk, and cream cheese.