Giant Pumpkin Cinnamon Rolls are what your breakfast dreams are made of. Topped with a melt in your mouth cream cheese frosting, these rolls will be gone fast. My family thinks I’m the best mom ever when I make these! If you are into nuts, you can totally add nuts if that’s your thing. Pecans or walnuts would both work great, and could be added after the frosting goes on.
Can we just take a minute and admire the cream cheese frosting coming down the side of that heavenly roll? I wish this could be my breakfast every morning. They’re sooo good.
We made a quick video so you can see them in action.
If you can’t find Pumpkin Pie spice at the store, you can make your own. Here’s a quick recipe:
1/4 cup ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
1 tablespoon ground allspice
Grab some dental floss, it’s the perfect way to cut threw the big roll to make individual cinnamon rolls.
Sitting on top of a sheet of parchment paper, they’re now ready to bake!
Just out of the oven and ready for the cream cheese frosting!
Print the Recipe here:
- 2 packages yeast ( or 4½ teaspoons), dissolved in
- 1 cup lukewarm water
- 6 tablespoons Crisco shortening
- 1 cup sugar
- 8 cups all-purpose flour (plus more if the dough is sticky)
- 2 cups hot water
- 2 eggs, beaten
- 1 tablespoon salt
- ½ c cup butter, softened
- ½ brown sugar, divided
- 1 15oz can pumpkin puree, divided
- 2 teaspoon pumpkin pie spice, divided
- CREAM CHEESE FROSTING
- 4oz. cream cheese, softened
- 1½ cups powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- 1 tablespoon milk (add more if needed to thin out frosting)
- In a small bowl add the yeast to the cup of lukewarm water. Set aside for a few minutes to let it bloom. In the bowl of a stand mixer, add the shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let mixture cool a little.
- Add 2 cups of flour and mix until smooth.
- Add the water yeast mixture and mix until well combined.
- Mix in the eggs. Change the beater blade to the dough hook and gradually stir in all the remaining flour and mix with the dough hook for about 3 minutes.
- Remove the dough from the bowl. Place the dough on a piece of parchment paper that has been lightly floured.
- Knead the dough by hand, add more flour if the dough is too sticky. Knead until dough feels smooth. Place dough in a bowl and cover the top with plastic wrap. Let the dough rise for 30 minutes.
- After the dough has doubled in size, remove it from the bowl and divide it in half.
- On the same floured parchment paper surface, roll with a rolling pin one half of the dough into a rectangle shape.
- Spread softened butter and half the pumpkin puree evenly over the top of the dough. (If butter is not completely softened, you can grate the butter over the top.)
- Sprinkle dough with brown sugar and pumpkin pie spice. You can add extra brown sugar and pumpkin pie spice if you’d like. 5. Roll up dough into one long roll. Cut rolls about two inches thick, using a long piece of dental floss. Place rolls on parchment covered pans. Repeat all these steps for the second batch of dough. Let the rolls rise until doubled in size. Bake at 425 for 10 minutes. Reduce the heat to 350 and bake until lightly browned…about 5 more minutes. Remove the rolls from the oven and let cool. Make the cream cheese frosting while the rolls are baking. In a medium bowl, whisk together the cream cheese, butter, sugar, vanilla and milk. Add additional milk to thin frosting if desired. Frost the rolls while they are warm. Enjoy!
I’m excited for you to try them!
They’re the perfect breakfast or brunch this Fall.
Looking for more heavenly pumpkin recipes?
We’re big Fans of all things Pumpkin around here. Don’t miss all these other Pumpkin recipes:
–Pumpkin Pie Cupcakes
–Sparkling Pumpkin Spice Punch
–Easy Cake Mix Pumpkin Chocolate Chip Cookies
–Pumpkin Gingerbread Trifles
–Pumpkin Bread with a spiced cream cheese swirl
–the best roasted pumpkin seeds
–the CUTEST Pumpkin Pie Printable
SO. MUCH. PUMPKIN. TO. LOVE.