These 1-Hour Pumpkin Chocolate Chip Cinnamon Rolls are the perfect fall or Thanksgiving treat. So quick to make and full of pumpkin chocolate chip goodness, everyone will love them!
My favorite thing about these delicious pumpkin chocolate chip rolls, besides how delicious they are, is how fast they come together. They only take about an hour from scratch to hot out of the oven, ooey gooey icing in your mouth. Seriously! I think treats like this are the BEST!
If you’d like to go straight to the full printable recipe, you can find it by clicking here or clicking the gold button below.
To get started, I mix the warm water, yeast, and sugar together until dissolved. Then I add an egg, pumpkin puree, and oil and whisk until combined.
Next, I add the flour and salt, mixing it until all the dry ingredients are incorporated. Once incorporated, I dump it onto a floured surface and knead for a minute or two. this helps build the gluten.
Once the dough has been kneaded for a minute or two, I set it aside to rest and raise. About 20 minutes. I like to use this downtime to make my simple icing. These rolls would also be fabulous with a creamy cream cheese frosting.
This icing is so fast, simple, and tastes really good. It’s made with powdered sugar, milk, and almond or vanilla extract. Seriously, so easy! It only takes about 2 minutes to make. That’s what I call fast and simple.
Back to the pumpkin chocolate chip rolls. Once I have the icing made I move onto the pumpkin filling. This filling has pumpkin, sugar, cinnamon, and pumpkin spice. Mmmmm!
Once the dough has rested for about 20 minutes, it’s time to roll out the dough. I like nice big, thick rolls. With that said, I roll the dough until it’s about 3/4 inch thick, spread with the pumpkin spice filling mixture, and sprinkle with mini (or regular) chocolate chips.
Carefully rolling from one side, I roll the dough up into a long tube. The easiest thing I have found to cut the rolls is to use a piece of floss. It will make your rolls stay nice and round. These rolls were about an inch to an inch and quarter thick. Cover and let rise for another 10 minutes or so.
Once they have rested for about 10 minutes they are ready for a heat wave. I bake them at 350 degrees F. for about 20 minutes or until the tops are browned and middles cooked through.
Don’t they just look awesome?!?! What until you see the icing on them… yum! You can drizzle or drench them with icing (or cream cheese frosting if you prefer). Either way, you really can’t go wrong.
What’s your favorite fall pumpkin chocolate chip recipe?