Soft pumpkin cinnamon rolls with thick cream cheese frosting

Soft Pumpkin Cinnamon Rolls

Prep Time: 2 hours
Cook Time: 22 minutes
Total Time: 2 hours 22 minutes
Servings: 16 -20


For the Cinnamon Rolls

  • 1 Cup warm water
  • ½ Cup Heavy Cream *may substitute whole milk*
  • Teaspoons instant yeast
  • 1 Cup plus 2 teaspoons sugar divided
  • ½ cup buttermilk at room temperature
  • 2 teaspoons fine grain sea salt salt
  • 2 large eggs lightly whisked
  • Cup Canola Oil
  • Cup Melted Butter We like Land O Lakes
  • 1 1/2 Cups Pumpkin Puree
  • 9-10 Cups all purpose flour We use Lehi Roller Mills or Gold Medal
  • 1 Teaspoon Cinnamon
  • 1/4 Teaspoon Soy Lecithin *optional see note

For the Filling

  • 12 Tablespoons softened butter unsalted
  • 2 Cups Plus 2 Tablespoons packed light brown sugar
  • ½ Cup White Sugar
  • 5 tablespoons ground cinnamon
  • 4 tablespoons cornstarch

For the Frosting

  • 6 oz. cream cheese at room temperature
  • 4 Tablespoons softened butter unsalted
  • Teaspoon vanilla extract
  • Tablespoon corn syrup light karo syrup
  • 2- 2½ cups powdered sugar


For Cinnamon Rolls

  • In a glass measuring cup, add the water and cream.
  • Heat in the microwave until warm, about 30 seconds to 1 minute. Make sure it's warm and not hot.
  • Add the yeast and 2 teaspoons of sugar.
  • Allow to foam for 5-10 minutes.
  • In another measuring cup, add the buttermilk and warm as well.
  • Making sure it's luke warm, add it to the yeast mixture.
  • In another measuring cup, add the remaining sugar, salt, oil, butter and eggs, whisking to combine.
  • Add to the yeast mixture along with the pumpkin in a standing mixer.
  • Stir with a dough hook to combine.
  • Add the flour and cinnamon over the top and the soy lecithin.
  • Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional ¼ cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently.
  • Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.
  • Very liberally flour the counter and sprinkle lightly on top of the dough, and roll the dough into a large, even rectangle.
  • Spread the soft butter all the way to the edges.
  • In a small bowl, mix the brown sugar, sugar and cinnamon with the corn starch.
  • Sprinkle liberally over the butter, all the way to the edges.
  • Roll into a tight log and using floss, slice the rolls by sliding it under the dough, bring it up and make an "x", pull it tight to cut through and set it in the lightly greased cookie sheet.
  • Repeat until all of the rolls are in the pan and then drape with a towel to rise for 1-2 hours.
  • Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake.
  • Remove from the oven, cool for 2 minutes and top with frosting while hot.
  • Sneak into another room to enjoy one all alone before the husband and kids find you.

For the Frosting

  • In a bowl, with a handheld mixer, whip the cream cheese and butter together until softened.
  • Add the corn syrup (karo syrup) and vanilla a beat again.
  • Finally, slowly beat in the powdered sugar until desired consistency.


Soy lecithin can be found in natural grocery stores or with food storage and will yield a lighter, fluffier roll.
Nutrition Facts
Soft Pumpkin Cinnamon Rolls
Amount Per Serving (1 g)
Calories 891
% Daily Value*
Cholesterol 61.4mg20%
Carbohydrates 170.6g57%
Fiber 4.4g18%
Sugar 117.9g131%
Protein 9.8g20%
* Percent Daily Values are based on a 2000 calorie diet.