Warm, gooey pumpkin cinnamon rolls, topped with a sweet cream icing are the perfect pairing to large hot cup of coffee.

Pumpkin Cinnamon Rolls with Sweet Cream Icing

Warm, gooey pumpkin cinnamon rolls, topped with a sweet cream icing are the perfect pairing to large hot cup of coffee.
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Prep Time: 4 hours
Cook Time: 15 minutes
Total Time: 4 hours 15 minutes

Ingredients

Rolls

  • 3/4 cup milk , warmed
  • 2 1/4 tsp instant yeast
  • 1/3 cup brown sugar
  • 1/2 cup butter , melted
  • 1/2 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 large egg
  • 3 1/2 cups flour
  • 2 TBSP pumpkin pie spice
  • pinch of salt

Filling

  • 4 TBSP butter melted
  • 3/4 cup brown sugar , packed
  • 2 TBSP cinnamon

Icing

  • 4 oz cream cheese , softened
  • 2 cups powdered sugar
  • 3-4 TBSP International Delight® Cold Stone Creamery™ Sweet Cream

Instructions

  • In the bowl of a stand mixer, dissolve yeast in warmed milk*. Let the mixture get frothy, about 3 minutes.
  • Gently mix in melted butter, brown sugar, pumpkin puree, and egg just until combined.
  • With the dough hook attached, mix in flour, pumpkin pie spice and salt. Kneed mixture with the dough hook on medium speed until a ball forms, or about 7 minutes. If mixture is too dry, add 1 tsp milk at a time until ball forms. If mixture is too wet, add 1 tsp flour at a time until ball forms.
  • Spray a bowl with non stick spray, place ball of dough in and cover with plastic wrap. Let dough rise in a warm place** until doubled in size, about 1 1/2-2 hours.
  • Grease a 9x13 glass baking pan and set aside.
  • Once dough has doubled, turn out onto a floured surface and roll to roughly 13" x 24"

Filling

  • Mix together brown sugar and cinnamon in a small bowl.
  • With a spatula, gently spread butter out onto prepared dough, leaving about 1/2" on all sides.
  • Sprinkle brown sugar and cinnamon mixture over top. Lightly pat with the back of spatula, or you hands to make it stick.
  • Starting with the long edge, gently roll dough up into a tight log.
  • Slice into 1" wide rolls with a knife and place into prepared 9x13 pan.
  • Cover rolls and let them rise in a warm area until doubled in size about 1 hour.
  • Once rolls have doubled in size, bake at 375 for 15 minutes.

Icing

  • Mix together cream cheese and powdered sugar until combined. Add in 3-4 TBSP International Delight® Cold Stone Creamery™ Sweet Cream and mix until desired consistency. I prefer mine to be slightly runny so more creamer may be necessary.
  • Drizzle icing over prepared rolls.

Notes

*Be sure to follow instructions on heat level for the yeast you use. Always error on too cold vs. too hot.
**For letting dough rise, preheat an oven to 350 for 2 minutes then shut off. This creates a slightly warm environment for the yeast to work it's magic.