Pumpkin Pie Cinnamon Rolls

This pumpkin pie cinnamon rolls recipe is the best version of a classic breakfast dish.

In fact, you might want to make two batches… because everyone will be asking for more.

Course Dessert

Cuisine American

Method Oven

Main Ingredient Grains

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 281kcal

Author Kelli Miller

Start by preheating the oven to 375 degrees and greasing a 11X9 inch pan with butter.
Once that is done, take and put in the flour and butter in a large bowl and blend using a fork or pastry blender. Once it's done it should look like loose sand. Then you'll want to add in the sugar, baking soda, baking powder and stir.
Next, take and add in the milk and stir. This will start to form the dough. Take the dough and put onto a floured surface and knead to form a ball.
Make the cinnamon roll filling by adding in butter, brown sugar, pumpkin pie spice, and ground cinnamon into a bowl and whisking.
Then add in the pumpkin puree and stir.
Take the dough and separate it into two balls that are the same size. Take one of the balls and roll it out until it's about 1/4 inch thick.
Take and spread half of the butter mixture on the top and roll it into a log shape. Then use a knife and cut it into 6 pieces. Put each piece in your pan and leave a little bit of space in between each one.
Repeat the exact same steps with the other half of dough.
Put the pan in the preheated oven and bake for 25-30 minutes. (or until golden-brown)
While they are baking, make the glaze by beating the cream cheese, powdered sugar, vanilla, and milk together.
Once the rolls are done baking in the oven, let cool a bit and spread the glaze out on top.