Save Pin Fluffy cinnamon rolls filled with spiced pumpkin muffin batter, creating a decadent autumn-inspired breakfast treat that combines the best of muffins and rolls in every bite.
Every fall, I love baking up pumpkin treats & these stuffed cinnamon rolls became an instant family favorite. The combination of creamy pumpkin muffin filling and classic sweet dough sets them apart from any cinnamon roll recipe I've served before.
Ingredients
- Dough: 3 1/2 cups (440 g) all-purpose flour, plus extra for dusting, 1/4 cup (50 g) granulated sugar, 2 1/4 tsp (1 packet) active dry yeast, 1/2 cup (120 ml) whole milk, warm (about 110°F/43°C), 1/4 cup (60 ml) water, warm, 1/3 cup (75 g) unsalted butter, melted, 2 large eggs, room temperature, 1/2 tsp salt
- Pumpkin Muffin Filling: 1 cup (225 g) canned pumpkin puree, 1/3 cup (70 g) brown sugar, packed, 1/4 cup (60 ml) vegetable oil, 1 large egg, 1/2 cup (60 g) all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, 1/4 tsp salt
- Cinnamon Sugar Layer: 1/2 cup (100 g) brown sugar, packed, 2 tsp ground cinnamon, 3 tbsp (45 g) unsalted butter, softened
- Cream Cheese Frosting: 4 oz (115 g) cream cheese, softened, 2 tbsp (30 g) unsalted butter, softened, 1 cup (120 g) powdered sugar, sifted, 1 tsp vanilla extract, 1-2 tbsp (15-30 ml) milk
Instructions
- Prepare the dough:
- In a large bowl, combine warm milk, warm water, and yeast. Let sit for 5 minutes, until foamy. Add sugar, melted butter, eggs, and salt. Mix in flour gradually until a soft dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Prepare the pumpkin muffin filling:
- In a medium bowl, whisk together pumpkin puree, brown sugar, oil, and egg until smooth. Add flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Mix just until combined. Set aside.
- Make the cinnamon sugar layer:
- In a small bowl, mix brown sugar and cinnamon.
- Assemble the rolls:
- Punch down the dough and roll it out on a floured surface to a 12x18-inch (30x45 cm) rectangle. Spread softened butter evenly over the dough. Sprinkle with the cinnamon sugar mixture.
- Spread pumpkin muffin filling:
- Spoon small dollops (about 1 tablespoon each) of pumpkin muffin filling evenly across the dough. Gently spread the filling, leaving a 1-inch (2.5 cm) border along one long edge.
- Shape and cut:
- Starting from the opposite long side, roll the dough up tightly into a log. Pinch the seam to seal. Slice into 12 equal pieces.
- Second rise:
- Arrange rolls cut side up in a greased 9x13-inch (23x33 cm) baking dish. Cover and let rise for 30–40 minutes, until puffy.
- Bake:
- Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until golden brown and cooked through. If browning too quickly, tent loosely with foil.
- Frosting:
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until creamy. Add milk as needed for desired consistency.
- Finishing:
- Cool rolls slightly, then spread with frosting. Serve warm.
Save Pin My kids love helping spread the pumpkin filling and rolling the dough. These cinnamon rolls always fill the house with a warm, autumn scent that brings everyone to the kitchen.
Required Tools
Large mixing bowls, whisk, rolling pin, 9x13-inch (23x33 cm) baking dish, measuring cups and spoons, sharp knife or dental floss (for slicing rolls), stand mixer (optional)
Allergen Information
Contains wheat (gluten), milk, eggs, and dairy. If sensitive, check all ingredient labels for cross-contamination warnings.
Nutritional Information (per roll)
Calories: 330, Total Fat: 13 g, Carbohydrates: 48 g, Protein: 6 g
Save Pin Enjoy these pumpkin muffin stuffed cinnamon rolls while they're still warm for maximum flavor. Share them with loved ones to make your fall mornings extra special.
Recipe FAQs
- → Can I make the rolls ahead of time?
Yes, assemble and refrigerate overnight. Let rolls come to room temperature and rise before baking.
- → Is canned pumpkin puree necessary?
Canned pumpkin is preferred for consistency, but sweet potato puree or fresh pumpkin can be used as alternatives.
- → How do I know when the rolls are fully baked?
The rolls should be golden brown and cooked through in the center. Use a skewer to check for doneness.
- → Can these be made without eggs?
You may substitute eggs with a flaxseed mix, though texture and flavor will vary slightly.
- → Are the rolls suitable for freezing?
Yes, freeze baked rolls without frosting. Thaw and warm before topping with cream cheese mixture.
- → How can I adjust sweetness?
Reduce sugar amounts or opt for less frosting per roll for a milder sweetness profile.