Pumpkin Cinnamon Rolls

Why You’ll Love This Recipe

Pumpkin Cinnamon Rolls are the ultimate autumn treat. The pumpkin puree makes the dough extra tender, while cinnamon, nutmeg, and cloves bring a comforting spice. These rolls are a beautiful blend of sweet and spicy, with just the right amount of richness from the creamy icing. Whether you’re hosting a fall breakfast or just want to enjoy the season’s flavors, this recipe delivers big on comfort and taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin cinnamon rolls typically include:

• All-purpose flour
• Granulated sugar
• Brown sugar
• Active dry yeast
• Whole milk
• Unsalted butter
• Pumpkin puree
• Egg
• Ground cinnamon
• Ground nutmeg
• Ground cloves
• Salt
• Cream cheese
• Powdered sugar
• Vanilla extract

Directions

1. Prepare the Dough: Warm the milk and mix it with yeast and a bit of sugar. Let it proof until foamy. In a large bowl, combine flour, remaining sugar, salt, and spices. Add pumpkin puree, egg, melted butter, and yeast mixture. Knead the dough until smooth and elastic.
2. First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
3. Prepare the Filling: Mix softened butter, brown sugar, and cinnamon to make the filling.
4. Roll and Fill: Roll the dough into a large rectangle. Spread the cinnamon-sugar mixture evenly over the surface.
5. Shape the Rolls: Roll the dough up tightly from the long edge and slice into even rolls.
6. Second Rise: Arrange the rolls in a greased baking dish, cover, and let them rise again for 30–45 minutes.
7. Bake: Preheat the oven to 350°F (175°C) and bake the rolls for 20–25 minutes, or until golden brown.
8. Make the Frosting: Beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
9. Frost and Serve: Spread the cream cheese frosting over the warm rolls and serve.

Servings and timing

This recipe yields 12 pumpkin cinnamon rolls.
Prep time: 2 hours (including rising)
Cook time: 25 minutes
Total time: Approximately 2 hours and 25 minutes

Variations

• Maple Glaze: Swap the cream cheese frosting with a maple glaze for extra fall flavor.
• Nutty Addition: Add chopped pecans or walnuts into the filling for added crunch.
• Vegan Version: Use dairy-free butter, plant milk, and vegan cream cheese for a vegan-friendly option.
• Extra Spiced: Increase the spice mix or add a pinch of cardamom for more warmth.
• Mini Rolls: Cut smaller portions for bite-sized rolls perfect for parties or buffets.

Storage/Reheating

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To reheat, warm individual rolls in the microwave for 15–20 seconds or reheat a batch in the oven at 325°F (160°C) for about 10 minutes. For best results, reheat with a bit of foil to retain moisture.

FAQs

How do I know when the dough has risen enough?

The dough should double in size and feel puffy when gently pressed with a fingertip.

Can I make these rolls the night before?

Yes, you can prepare the rolls and let them rise in the refrigerator overnight. Let them come to room temperature before baking.

Can I use canned pumpkin pie filling?

No, use plain pumpkin puree. Pumpkin pie filling contains added sugars and spices that can alter the recipe.

What kind of yeast works best?

Active dry yeast or instant yeast both work. If using instant yeast, you can skip the proofing step and mix it directly with the dry ingredients.

Can I freeze the rolls?

Yes, freeze them baked or unbaked. If baked, let them cool completely before wrapping tightly. Thaw overnight in the fridge and reheat as needed.

Why are my rolls not fluffy?

Overworking the dough, not allowing enough rise time, or using too much flour can result in dense rolls. Make sure to follow rising times and knead until just elastic.

Can I use bread flour instead of all-purpose?

Yes, bread flour can give a slightly chewier texture but still results in delicious rolls.

What’s the best way to cut the rolls cleanly?

Use unflavored dental floss or a very sharp knife to avoid squishing the dough when slicing.

How long should I let the dough rise?

Typically, 1 hour for the first rise and 30–45 minutes for the second. Times may vary based on kitchen temperature.

Can I use a stand mixer?

Absolutely. Use the dough hook to knead the dough for 6–8 minutes until smooth and elastic.

Conclusion

Pumpkin Cinnamon Rolls are the perfect way to bring the flavors of fall into your kitchen. Soft, sweet, and spiced just right, they’re ideal for cozy mornings, festive brunches, or anytime you crave a warm treat. Whether you enjoy them fresh out of the oven or reheated the next day, these rolls are sure to become a seasonal favorite.

Pumpkin Cinnamon Rolls

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These Pumpkin Cinnamon Rolls are a cozy autumn twist on the classic cinnamon roll, made with pumpkin puree and warm spices in both the dough and filling, then topped with a rich cream cheese glaze. Perfect for fall mornings, brunches, or festive gatherings.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 rolls
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk
• 1/2 cup pumpkin puree
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup brown sugar (for filling)
• 2 tbsp ground cinnamon (for filling)
• 1/4 cup unsalted butter, softened (for filling)
• 4 oz cream cheese, softened (for glaze)
• 1/4 cup unsalted butter, softened (for glaze)
• 1 cup powdered sugar (for glaze)
• 1/2 tsp vanilla extract (for glaze)
• 1–2 tbsp milk (for glaze)

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Instructions

1. In a small bowl, dissolve yeast in warm milk and let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine pumpkin puree, sugar, melted butter, egg, salt, and spices. Mix until smooth.
3. Add in yeast mixture and gradually stir in flour until a soft dough forms.
4. Knead dough on a floured surface for 6–8 minutes until elastic. Place in a greased bowl, cover, and let rise for 1–1.5 hours until doubled.
5. Roll dough into a large rectangle (about 12×16 inches). Spread softened butter over surface, then sprinkle evenly with brown sugar and cinnamon.
6. Tightly roll the dough into a log and slice into 12 equal rolls.
7. Place rolls in a greased baking dish, cover, and let rise again for 30–45 minutes.
8. Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown.
9. Meanwhile, prepare glaze by beating cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk for desired consistency.
10. Spread glaze over warm rolls and serve.

Notes

• You can make the dough the night before and refrigerate overnight for convenience.
• Adjust spices to taste—add more cinnamon for extra warmth.
• Store leftovers in an airtight container and reheat before serving.
• Substitute the cream cheese glaze with a simple powdered sugar glaze if preferred.

Nutrition

• Serving Size: 1 roll
• Calories: 320
• Sugar: 22g
• Sodium: 210mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 40mg