Why You’ll Love This Recipe
These cinnamon rolls are extra soft and moist thanks to the pumpkin, while the warm spices create a comforting, seasonal flavor. The dough is easy to work with and bakes into beautifully fluffy rolls. Whether topped with a simple glaze or rich frosting, they’re a crowd-pleaser that feels both cozy and special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
flour
granulated sugar
instant yeast
salt
pumpkin puree
milk
butter
egg
pumpkin spice or cinnamon
For the filling:
brown sugar
ground cinnamon
butter
For the glaze or frosting:
powdered sugar
milk
vanilla extract
Directions
In a large bowl, combine flour, sugar, yeast, salt, and spices.
In another bowl, mix pumpkin puree, warm milk, melted butter, and egg.
Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
Knead the dough until smooth and elastic. Cover and let it rise in a warm place until doubled in size.
Roll the dough into a rectangle on a lightly floured surface.
Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
Roll the dough tightly into a log and slice into even rolls.
Place the rolls into a greased baking dish, leaving space between each.
Cover and let rise again until puffy.
Bake in a preheated oven until golden brown and cooked through.
Mix powdered sugar, milk, and vanilla extract to create a smooth glaze.
Drizzle the glaze over warm rolls or spread frosting on top before serving.
Servings and timing
This recipe makes about 10 to 12 rolls.
Prep time: 25 minutes
Rise time: 1 hour 30 minutes to 2 hours
Bake time: 20 to 25 minutes
Total time: about 2 hours 20 minutes to 2 hours 50 minutes
Variations
You can add chopped pecans or walnuts for extra texture. A cream cheese frosting pairs especially well with the pumpkin flavor. For extra spice, add nutmeg, cloves, or ginger. You can also swirl in a bit of maple syrup for added sweetness and depth.
Storage/Reheating
Store the 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 in the microwave for 10 to 15 seconds or in a low oven until soft.
You can freeze the rolls (without glaze) for up to 2 months. Thaw and reheat before adding topping.
FAQs
Can I use canned pumpkin?
Yes, canned pumpkin puree works perfectly.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight for a slow rise.
Why are my rolls dense?
They may not have risen long enough or the yeast may not be active.
Can I add nuts?
Yes, nuts like pecans or walnuts are a great addition.
Can I use cream cheese frosting?
Yes, it pairs wonderfully with pumpkin flavor.
How do I know when they’re done?
They should be golden brown and baked through in the center.
Can I make these dairy-free?
Yes, substitute milk and butter with plant-based options.
Can I add more spices?
Yes, adjust spices to your preference for a stronger flavor.
Can I freeze them?
Yes, they freeze well without glaze.
Are they very sweet?
They are moderately sweet, and you can adjust the sugar to taste.
Conclusion
Pumpkin cinnamon rolls are a cozy, flavorful twist on a classic treat. With their soft texture, warm spices, and rich pumpkin flavor, they’re perfect for fall baking and guaranteed to bring comfort and joy to your table.
PrintPumpkin Cinnamon Rolls
Soft and fluffy pumpkin cinnamon rolls infused with warm spices and real pumpkin puree, finished with a sweet vanilla glaze. A cozy and comforting treat perfect for fall mornings or special occasions.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast
- 1/2 tsp salt
- 3/4 cup pumpkin puree
- 1/2 cup warm milk
- 1/4 cup butter, melted
- 1 large egg
- 1 tsp pumpkin spice or cinnamon
- 3/4 cup brown sugar
- 1 1/2 tbsp ground cinnamon
- 1/4 cup butter, softened (for filling)
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, combine flour, sugar, yeast, salt, and pumpkin spice.
- In another bowl, mix pumpkin puree, warm milk, melted butter, and egg.
- Add wet ingredients to dry ingredients and mix until a soft dough forms.
- Knead the dough until smooth and elastic. Cover and let rise until doubled in size.
- Roll the dough into a rectangle on a floured surface.
- Spread softened butter over the dough and sprinkle evenly with brown sugar and cinnamon.
- Roll tightly into a log and slice into 10–12 rolls.
- Place rolls in a greased baking dish and let rise again until puffy.
- Bake at 350°F (175°C) for 20–25 minutes until golden brown.
- Mix powdered sugar, milk, and vanilla extract to make the glaze.
- Drizzle glaze over warm rolls before serving.
Notes
- Use canned or fresh pumpkin puree.
- Add nuts like pecans or walnuts for extra texture.
- Use cream cheese frosting instead of glaze for a richer topping.
- Store in an airtight container for up to 2 days or refrigerate for up to 5 days.
- Freeze unglazed rolls for up to 2 months.
Nutrition
- Serving Size: 1 roll
- Calories: 300 kcal
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
