Make Yummy Pumpkin Cinnamon Rolls w/ Our Easy Frozen Dough Hack!
Pick up a loaf of frozen Rhodes white bread dough, and create some delicious pumpkin cinnamon rolls in no time!
Baking pumpkin cinnamon rolls are a cinch with this easy dough shortcut! 🎃
If you love homemade cinnamon rolls for breakfast but need a faster, low-effort version, listen up! The next time you’re at the store, pick up a package of frozen Rhodes dough. Then you don’t have to mess with making the dough portion of cinnamon rolls.
Instead, you can thaw a loaf in the fridge overnight and roll out fresh cinnamon rolls in the morning. I have used this trick for years when baking traditional cinnamon rolls, and today I’ll be sharing the yummy pumpkin spice version!
The result is a warm, caramelized cinnamon roll with delicious sweet pumpkin spice filling that is perfect for fall. The bread is fluffy and perfect, and the cream cheese drizzle is a delicious addition. Your family will be so impressed, but shhhh… don’t let them know how easy this was! 😄
Pumpkin Cinnamon Rolls Using Rhodes Dough
yield: 10 SERVINGS
prep time: 15 MINUTES
cook time: 25 MINUTES
total time: 40 MINUTES
Warm cinnamon rolls with pumpkin pie filling using store-bought white bread dough as a shortcut.
Ingredients
For the cinnamon rolls:
- frozen bread loaf, defrosted (such as Rhodes)
- 1/2 cup pumpkin purée
- 1/2 cup light brown sugar
- 1 teaspoon pumpkin pie spice
For the cream cheese icing:
- 4 oz. cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
Directions
1
For the cinnamon rolls:
Sprinkle your work surface area with flour. Roll out the defrosted loaf of bread into a long rectangular shape.
2
Spread the pumpkin puree on top of the dough, followed by brown sugar and pumpkin pie spice.
3
Start from the longer end and roll up the dough. Cut the tube into 10 slices. Place the rolls into a greased cake pan or casserole pan.
4
Preheat the oven to 350 degrees. Place the pan of rolls on top of the preheating oven and cover them with a tea towel. Let them rise and get puffy until they double in size for about 20-30 minutes.
5
Drizzle 1/3 cup heavy cream into the pan (optional but yummy!) Bake at 350 degrees for 25 minutes.
6
For the cream cheese glaze:
Meanwhile, use a hand mixer and bowl to whip together the ingredients for the cream cheese icing into a smooth consistency. Start with 1 tablespoon of milk and add more as needed to thin out the icing. Drizzle it over the top of the baked rolls and enjoy!
Extra tips for making these pumpkin spice cinnamon rolls:
- Look for Rhodes white bread dough in the frozen aisle. They also have premade frozen cinnamon rolls, but I promise that making your own with the bread dough and adding pumpkin is delicious.
- To prep your frozen dough, you’ll want to place it in a greased loaf pan and cover it overnight in the fridge. If it hasn’t risen to the top of the loaf pan, let it hang out and rise on the counter for a bit. You can also place it on top of a warm oven if your kitchen is cold.
- Be sure to use pumpkin purée for this idea as it has a bit thicker consistency. I tried using pumpkin pie filling at first for this recipe, but it was much thinner and watery so it didn’t work out quite as well as the purée.
- Before starting, dust your cutting board or surface with a little flour so the dough won’t stick. You could also prep it with a piece of parchment paper.
These are easy and delicious pumpkin spice cinnamon rolls!
I love this kitchen shortcut of using frozen dough! The pumpkin cinnamon rolls turned out beautifully and will be a big hit among pumpkin spice fans.
Enjoy a cinnamon roll (or two 😉) with a warm cup of coffee and you’ll be in heaven!
