Pumpkin Cinnamon Rolls

These cinnamon rolls are sure to get you into the holiday spirit! Classic cinnamon rolls with a fall inspired twist will be a crowd-pleaser for breakfast and dessert.

PREP TIME: 25-35 Minutes
COOK TIME: 2 Hours
LEVEL: Intermediate
YIELD: 16 Rolls


Pumpkin Spice:

  • 1 Tablespoon Cinnamon
  • 1 Teaspoon Nutmeg
  • 1 Teaspoon Ginger
  • 1 Teaspoon Clove


  • ¾ Cup Milk
  • 1 Tablespoon Sugar
  • 1 Tablespoon Yeast
  • 2 Eggs
  • ¾ Cup Pumpkin Puree
  • ¼ Cup Butter
  • ¾ Cup Brown Sugar
  • 5 Cups All Purpose Flour
  • 1 Teaspoon Salt
  • 1 Tablespoon Pumpkin Spice


  • ½ Cup Butter
  • 1 Cup Brown Sugar
  • 1 Tablespoon Cinnamon
  • 1 Tablespoon Pumpkin Spice


  • ¼ Cup Butter
  • ¾ Cup Cream Cheese
  • 2 Teaspoons Vanilla Extract
  • 3 ½ Cups Powdered Sugar

Method of Preparation

  1. Preheat your Wolf M Series Oven to 95° on the Proof Mode.
  2. Combine the cinnamon, nutmeg, ginger, and clove to create your pumpkin spice.
  3. In a mixing bowl, combine the sugar, yeast, and warm milk. Let sit for 5 minutes to begin to activate the yeast.
  4. Add the eggs, softened butter, and pumpkin puree to the yeast mixture and mix until fully combined. Then add the salt, pumpkin spice, and 4 cups of flour. Mix until fully combined.
  5. Use the remainder of the flour to dust a counter top or cutting board. Dough will be slightly sticky. Knead your dough by hand until it is smooth and no longer sticky. Place in a large bowl and cover with plastic wrap or a damp towel. Place in your oven and let proof for about 45 minutes, or until the dough has doubled in size.
  6. While the dough is rising, combine the softened butter, cream cheese, and vanilla, whip until combined and smooth. Add the powdered sugar 1 cup at a time until fully incorporated.
  7. Once the dough has doubled in size, remove it from the bowl and begin to stretch and roll out the dough, trying to maintain a rectangular shape. Once the dough is rolled out, spread the softened butter over the whole surface. Combine the brown sugar, cinnamon, and pumpkin spice, and then spread the mixture over the buttered dough.
  8. Begin to roll the dough over itself, working slowly across the length of the dough and continue to roll until the dough is sitting on the seam. Remove the ends, proceed to cut the dough in half, then into quarters, and so on until you have rolls that are 1 ½ inch thick.
  9. In a buttered baking dish, arrange the cinnamon rolls ½ to 1 inch apart. Cover with a damp towel and place in your oven to proof for 30 minutes. Once the proof is complete, adjust the temperature to 325° on the Convection Mode. Let bake for 25-35 minutes, or until the center of the rolls are cooked.
  10. Using ¼ of the icing, coat the cinnamon rolls while they are still hot. Allow them to cool for 30 minutes, and then coat in icing again to serve.

Our recipe box to your inbox

Want to receive our recipes by email?

Sign up here:

Strawberry Rhubarb Pie

Every Appliance Comes with a Chef

Allow a Clarke Chef to answer your questions about recipes, appliance use and care.