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Cozy Triple-Ginger Pumpkin Cinnamon Rolls Recipe with Cream Cheese Frosting

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These pumpkin cinnamon rolls feature a unique triple-ginger filling and a tangy cream cheese frosting, delivering a cozy, warm, and inviting fall treat with a perfect balance of spice and sweetness.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour (plus extra for dusting)
  • ⅓ cup (67 g) granulated sugar
  • 1 packet (2 ¼ tsp or 7 g) active dry yeast
  • ½ tsp salt
  • ⅓ cup (80 ml) whole milk, warmed (about 110°F/43°C)
  • ½ cup (120 g) pumpkin puree (canned or fresh)
  • ¼ cup (56 g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • ½ cup (100 g) light brown sugar, packed
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 2 tbsp crystallized ginger, finely chopped
  • 2 tbsp freshly grated ginger
  • 2 tbsp unsalted butter, softened
  • 4 oz (113 g) cream cheese, softened
  • ¼ cup (56 g) unsalted butter, softened
  • 1 ½ cups (180 g) powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp whole milk (to thin, if needed)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F/43°C) with the granulated sugar and yeast. Let it sit for 5-10 minutes until foamy and bubbly.
  2. Make the dough: In a large mixing bowl or stand mixer, combine the flour and salt. Add the pumpkin puree, melted butter, egg, and the activated yeast mixture. Mix until it forms a sticky dough. Knead for about 8-10 minutes by hand on a floured surface or 5-7 minutes in a stand mixer with a dough hook until smooth and elastic.
  3. First rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
  4. Prepare the filling: Mix the brown sugar, cinnamon, ground ginger, crystallized ginger, and freshly grated ginger in a small bowl. Set aside.
  5. Roll out the dough: Punch down the dough gently and turn it out onto a floured surface. Roll it into a 12×16-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the ginger-spice sugar mixture on top, pressing lightly to help it stick.
  6. Form the rolls: Starting from the longer edge, roll the dough into a tight log. Cut the log into 12 equal 1 ½-inch slices. Place the rolls cut-side up in a greased 9×13-inch baking dish, leaving space between each.
  7. Second rise: Cover the dish loosely and let the rolls rise for another 45 minutes to 1 hour, until puffy.
  8. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until golden brown and cooked through. Tent with foil if tops brown too quickly.
  9. Prepare the frosting while baking: Beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Thin with milk as needed for spreadable consistency.
  10. Frost and serve: Let the rolls cool for about 10 minutes before spreading the cream cheese frosting generously over the warm rolls. Serve immediately.

Notes

Use firm, smooth pumpkin puree rather than watery or chunky. For dairy-free, substitute milk with almond or oat milk and use vegan butter and cream cheese. For gluten-free, use a 1:1 gluten-free baking flour blend but expect a slightly different texture. Avoid over-kneading to keep rolls tender. Spread frosting on warm (not hot) rolls to prevent melting. Fresh grated ginger is essential for the best flavor.

Nutrition

Keywords: pumpkin cinnamon rolls, triple ginger, cream cheese frosting, fall recipe, pumpkin spice, cinnamon rolls, autumn baking, cozy breakfast

Find it online: https://tinastirs.com/cozy-triple-ginger-pumpkin-cinnamon-rolls-recipe-with-cream-cheese-frosting/