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Pumpkin Cinnamon Rolls

Making Pumpkin Cinnamon Rolls has never been easier nor more delicious!

Course Breakfast
Cuisine American
Keyword cinnamon rolls, pumpkin
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 rolls
Author Amanda Rettke

Ingredients

Pumpkin Cinnamon Rolls

  • 1 (13.8 ounce) can store-bought pizza dough
  • 3 tbsp. butter room temperature
  • 1/3 cup packed brown sugar
  • 2 tbsp. McCormick® Pure Pumpkin Pie Spice

Whipped Cream Cheese Frosting

  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. McCormick® Pure Pumpkin Pie Extract
  • 1/8 tsp. salt

Instructions

Pumpkin Cinnamon Rolls

  1. Heat oven to 350°F (or 325 degrees in a convection) and prepare an 8 or 9inch round pie dish with bakers spray, goop, or parchment.

  2. Open and unroll pizza dough on a lightly floured surface. It should measure about 12inches by 6inches.
  3. In a small bowl, combine brown sugar and Pumpkin Pie Spice with a fork.
  4. Rub 3 tablespoons butter over dough so that it covers the entire surface.
  5. Spread brown sugar and spice mixture over dough making sure it covers the entire surface.
  6. Starting at the edge that is 6inches long, roll up the dough.
  7. Cut into 6 even pieces.
  8. Place in pie dish on its side so that layers of the roll is visible.
  9. Bake for 25-35 minutes. Rolls should be dark brown but not burnt.

Whipped Cream Cheese Frosting

  1. While rolls are baking put cream cheese, butter, confectioners sugar, vanilla, pumpkin pie extract, and salt in a stand mixer fitted with paddle attachment.
  2. Mix on low to just combine. Once ingredients are all incorporated turn mixer on high and leave it for 4-5 minutes. Frosting should be light and fluffy.
  3. When rolls are done baking allow them to cool for up to five minutes.
  4. Place cream cheese frosting on rolls right in the pan OR invert rolls onto serving plate and then top with frosting.