The Story & Intro
Hi, I’m Inaya, 38, from the beautiful island of Crete in Greece. Every autumn, my kitchen fills with the scent of cinnamon, nutmeg, and fresh pumpkin aromas that remind me of warmth, love, and slow mornings. When I first tasted an American-style pumpkin cinnamon roll, I instantly knew I wanted to give it a Mediterranean twist. So, I started experimenting adding rich Cretan butter, fragrant vanilla bean, and a hint of sea salt to balance the sweetness.
These Pumpkin Cinnamon Rolls with Vanilla Bean Cream Frosting aren’t just a dessert; they’re a hug in pastry form. Soft, golden, and perfectly spiced, they’re ideal for brunches, cozy weekends, or even festive gatherings. The pumpkin keeps the dough tender and moist, while the vanilla bean frosting adds a luxurious finish that melts right into every swirl.
I like to enjoy mine with a hot cup of Greek coffee, watching the autumn leaves dance outside the window. Trust me, once you bake these, your home will smell like love and cinnamon and everyone will ask for seconds!
Ingredients 🥣
For the Dough
- ¾ cup warm milk (about 110°F)
- 2¼ tsp active dry yeast
- ½ cup pumpkin purée (not pie filling)
- ⅓ cup granulated sugar
- 1 large egg + 1 egg yolk (room temperature)
- ¼ cup unsalted butter, melted and slightly cooled
- 3½ cups all-purpose flour (plus more for dusting)
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
For the Filling
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- ¼ tsp nutmeg
- ⅛ tsp ground cloves
- 4 tbsp unsalted butter, softened
For the Vanilla Bean Cream Frosting
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 vanilla bean (or 1 tbsp pure vanilla bean paste)
- 1 cup powdered sugar
- 1–2 tbsp heavy cream or milk (adjust for consistency)
Step-by-Step Instructions 👩🍳
Step 1: Activate the Yeast
In a large bowl, mix the warm milk and yeast. Let it rest for about 5–10 minutes until it becomes frothy. This means your yeast is alive and ready to make magic happen!
Step 2: Prepare the Dough
Add pumpkin purée, sugar, egg, yolk, melted butter, cinnamon, nutmeg, and salt. Mix gently. Then gradually add flour until a soft dough forms. Knead for about 8–10 minutes until smooth and elastic.
If you’re using a stand mixer, use the dough hook on medium speed for 5–6 minutes. The dough should be slightly tacky but not sticky.
Step 3: Let It Rise
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1–1.5 hours or until doubled in size.
Step 4: Make the Filling
In a small bowl, combine brown sugar, cinnamon, nutmeg, and cloves. Set aside.
Step 5: Roll and Fill
Once the dough has risen, punch it down and roll it into a 12×16-inch rectangle on a lightly floured surface. Spread the softened butter evenly, then sprinkle the sugar-spice mixture all over.
Step 6: Shape the Rolls
Starting from the long edge, roll the dough tightly into a log. Slice into 12 even rolls and place them in a greased 9×13-inch baking pan.
Step 7: Second Rise
Cover again and let the rolls rise for another 30–45 minutes until puffy. Meanwhile, preheat your oven to 350°F (175°C).
Step 8: Bake to Perfection
Bake for 22–25 minutes or until golden brown and your kitchen smells divine. Don’t overbake — they should be soft in the center!
Step 9: Make the Vanilla Bean Cream Frosting
Beat together cream cheese, butter, vanilla bean, and powdered sugar until smooth. Add cream or milk to reach your desired consistency.
Step 10: Frost and Enjoy
Spread the frosting over warm rolls so it melts slightly into every swirl. Sprinkle a pinch of sea salt or chopped pecans if you like a little texture.
Serving Suggestions 🍂
Serve these Pumpkin Cinnamon Rolls with Vanilla Bean Cream Frosting warm, ideally with coffee, tea, or a chai latte. They’re also amazing with a drizzle of caramel sauce or a dusting of powdered sugar for a festive brunch.
To make them extra special, top with roasted pumpkin seeds or a sprinkle of orange zest. If you have leftovers (which is rare!), store them in an airtight container for up to 3 days or freeze individually for quick reheating.
Notes 💡
- You can make the dough ahead of time and refrigerate overnight for fresh-baked rolls in the morning.
- For a Greek-inspired twist, replace half the milk with Greek yogurt for added tenderness.
- Vanilla bean paste gives the frosting that gourmet look with tiny black specks absolutely worth it!
Nutrition 🥄 (Per Roll)
- Calories: 290
- Carbohydrates: 42g
- Protein: 5g
- Fat: 12g
- Sugar: 22g
- Fiber: 2g
Recipe Card
🕒 Time:
Prep – 20 min
Rise – 1.5 hrs
Bake – 25 min
Total – 2 hrs 15 min
🥣 Ingredients:
All listed above
👩🍳 Instructions:
Follow the step-by-step guide — it’s simple and rewarding!
💡 Notes:
Perfect for brunch or cozy weekends.
🥄 Nutrition:
As shown above.
Conclusion ✨
There’s something magical about baking these Pumpkin Cinnamon Rolls with Vanilla Bean Cream Frosting the way the dough rises, the aroma of spices filling your kitchen, and that first soft, warm bite. It’s not just a recipe; it’s an experience that brings comfort, creativity, and joy.
Whether you’re baking for family, friends, or just yourself, these rolls promise pure happiness in every swirl. Keep a little extra frosting you’ll want it!
And remember, cooking isn’t just about feeding people it’s about sharing love, one cinnamon roll at a time. ❤️
