Pumpkin Cinnamon Rolls – soft, fluffy and the perfect indulgent homemade breakfast, brunch or dessert for fall. Best all, filled with cozy pumpkin and brown sugar filling and topped with a drizzle of cream cheese frosting. Plus a short recipe video.
One of my favorite indulgences back when I was in high school was a hot and gooey cinnamon roll from Cinnabon.
They had one right at the train station where I would take the train every morning and just walking by and smelling those cinnamon rolls baking up was PURE heaven.
I finally had a chance to make these Pumpkin Cinnamon Rolls which I shared over on The Recipe Critic last month and my husband seriously could not stop eating them.
(And if these photos look a little bit off, it’s because my camera has been having issues with focusing lately and I didn’t realize it until I started editing these pics. The camera is now in the shop and I’m hoping they can fix it.)
Pumpkin Cinnamon Rolls
They are soft, fluffy and the dough is made completely from scratch. Making your own homemade dough is actually pretty easy, but it does require a little bit of planning with the rising time.
Once the dough is ready, now comes the fun part of rolling it out. I like using this silicone mat to prevent sticking.
The filling is a combination of pumpkin, butter, brown sugar and pumpkin pie spice. So gooey and the aroma that fills your house is just incredible!
After rolling them up and placing them in the pan, we let them rise again until they’ve doubled in size (about an hour).
These pumpkin cinnamon rolls bake up soft, fluffy and melt in your mouth delicious.
They make the perfect indulgent breakfast or brunch for any fall morning or when you have company. Top them with a sweet cream cheese glaze and you can enjoy them warm right out of the oven!
More pumpkin treats: