Get ready to fall in love with a batch of Pumpkin Cinnamon Rolls that are outrageously soft, fluffy, and bursting with cozy autumn flavors! These pillowy rolls marry rich pumpkin puree with a buttery cinnamon swirl and an irresistible cream cheese frosting. Whether you’re making them for a festive morning breakfast, a holiday brunch, or just because you need a little extra warmth in your kitchen, Pumpkin Cinnamon Rolls are sure to steal the show. Imagine the scent swirling through your home – and the first bite, perfectly sweet, spiced, and oh-so-tender. This, my friend, is pure comfort in a pan!
Ingredients You’ll Need
The ingredients for Pumpkin Cinnamon Rolls are pantry staples with a touch of pumpkin magic. Each one plays a special role in creating the perfect taste, color, and texture. Here’s how they all come together to make these rolls unforgettable.
- Warm milk (3/4 cup at 110°F): The perfect temperature helps activate the yeast for a pillowy, tender dough.
- Active dry yeast (2 1/4 teaspoons): Your secret to sky-high rise and fluffy texture. Let it get nice and foamy!
- Granulated sugar (1/4 cup): Sweetens the dough and gives yeast a little extra boost.
- Unsalted butter, melted (1/4 cup for dough): Adds rich flavor and creates a soft crumb.
- Canned pumpkin puree (1/2 cup): The star of the show, giving the rolls their irresistible color, flavor, and extra moisture.
- Large egg (1): For structure and just the right touch of richness.
- Salt (1/2 teaspoon): Balances all the sweet and spicy flavors.
- All-purpose flour (3 1/2 cups): The sturdy base that brings it all together.
- Unsalted butter, softened (1/2 cup, for filling): Spreads easily and melds with the brown sugar-cinnamon swirl.
- Brown sugar, packed (3/4 cup): Adds deep caramel notes to the swirl that make each bite dreamy.
- Ground cinnamon (2 tablespoons): Wakes up the pumpkin and sugar with bold, spicy aroma.
- Cream cheese, softened (4 ounces, for frosting): The creamy crown that’s tangy and smooth.
- Unsalted butter, softened (1/4 cup, for frosting): Combines with cream cheese for a melt-in-your-mouth topping.
- Powdered sugar (1 1/2 cups): Sweetens and thickens the frosting perfectly.
- Vanilla extract (1/2 teaspoon): Adds warmth and rounds out the flavor of the frosting.
- Milk (2-3 tablespoons, for frosting): Adjusts the frosting’s texture so it’s easy to swirl.
How to Make Pumpkin Cinnamon Rolls
Step 1: Activate the Yeast
Start by pouring your warm milk into a small bowl and sprinkle the active dry yeast over the top. Give it a gentle stir and let it sit for 5 to 10 minutes, just until it starts to bubble and froth. This step is your assurance that the yeast is alive and ready to work its magic, making your Pumpkin Cinnamon Rolls irresistibly fluffy.
Step 2: Mix the Dough
In a large mixing bowl or the bowl of a stand mixer, whisk together the granulated sugar, melted butter, pumpkin puree, egg, and salt. Add your freshly proofed yeast mixture, blending until smooth. Gradually add the all-purpose flour, mixing until a soft, slightly sticky dough forms. Knead for about 5 to 7 minutes until the dough is supple and elastic — it should bounce back when gently pressed.
Step 3: Let the Dough Rise
Transfer the dough to a greased bowl, turning it once to coat. Cover with a kitchen towel or plastic wrap and let it rise in a warm, draft-free area for about an hour. You’ll know it’s ready when it has doubled in size and feels light to the touch. If your kitchen is cool, the back of a preheated (but turned-off) oven works like a charm.
Step 4: Fill and Roll
Punch down the puffed-up dough, then roll it out onto a lightly floured surface into a 16×12-inch rectangle. Spread the softened butter evenly over the top—it helps the brown sugar and cinnamon mixture stick perfectly. Mix the brown sugar and cinnamon in a separate bowl, then sprinkle this fragrant blend over the buttered dough. Roll the dough up tightly from the long edge to form a log, pinching the seam to seal.
Step 5: Slice and Second Rise
Slice the log into 12 even rolls (a sharp serrated knife or a piece of plain dental floss makes this easy!). Arrange them, swirl side up, in a greased 9×13-inch baking dish. Cover and let rise again for 30 to 45 minutes. The rolls will puff up and nestle closely together, promising those irresistible, soft sides that make Pumpkin Cinnamon Rolls extra special.
Step 6: Bake
Preheat your oven to 350°F (175°C). Once your rolls look light and airy, bake for 20 to 25 minutes until they’re golden on top and your kitchen smells heavenly. Don’t overbake; you want them super soft in the center!
Step 7: Make the Frosting
While the rolls are baking, beat together the softened cream cheese, butter, and powdered sugar until light and fluffy. Add vanilla extract and just enough milk (start with 2 tablespoons) to make the frosting smooth and spreadable. Lather the frosting over the warm rolls as soon as they come out of the oven so it seeps into all those nooks and crannies.
How to Serve Pumpkin Cinnamon Rolls
Garnishes
These Pumpkin Cinnamon Rolls are already dreamy with a crown of cream cheese frosting, but if you want to make them absolutely irresistible, sprinkle a little extra cinnamon, a dusting of powdered sugar, or even a handful of toasted pecans on top. Edible gold star sprinkles or a drizzle of caramel are extra-festive for holiday brunches!
Side Dishes
Bring balance by serving your warm Pumpkin Cinnamon Rolls with a crisp fruit salad, a simple green smoothie, or a bowl of Greek yogurt. For a heartier spread, add scrambled eggs, apple sausage, or spiced chai tea. These flavor pairings make every bite feel cozy, not overwhelming.
Creative Ways to Present
If you’re feeling playful, arrange the rolls in a wreath shape on a round platter, dust with powdered sugar “snow,” or slice smaller pieces for a brunch buffet. Mini Pumpkin Cinnamon Rolls are adorable (just slice into 24 instead of 12) and perfect for sharing or portion control at gatherings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Pumpkin Cinnamon Rolls — lucky you! — keep them fresh by storing them in an airtight container at room temperature for up to two days. Make sure they’re completely cool before covering to avoid condensation making them soggy.
Freezing
You can absolutely freeze them! Once fully cooled, wrap individual rolls tightly in plastic wrap and foil. Store in a freezer-safe bag for up to three months. For best results, freeze them unfrosted, and whip up a fresh batch of cream cheese frosting when ready to serve.
Reheating
Warm a single roll in the microwave for about 15–20 seconds to bring back that just-baked softness. For a whole pan, cover with foil and heat in a 300°F oven for about 10–15 minutes. If reheating from frozen, let them thaw overnight in the fridge first, then reheat before frosting.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree is smooth and well-drained so it doesn’t add extra moisture to the dough. This brings out an even fresher pumpkin flavor.
Can I make Pumpkin Cinnamon Rolls the night before?
Yes, assemble the rolls and arrange them in the pan, then cover tightly and refrigerate overnight. In the morning, let them come to room temperature and rise for 30–45 minutes before baking as usual.
How do I know if my dough is kneaded enough?
Your dough should be soft, elastic, and just slightly tacky. When pressed with a finger, it should gently spring back. If you stretch a bit between your fingers, it should form a thin “windowpane” without tearing easily.
Can I add nuts or raisins?
Definitely! Fold in 1/2 cup of chopped, toasted pecans or walnuts, or sprinkle raisins over the cinnamon sugar layer before rolling up for a personal twist. It adds texture and a little extra treat in every bite.
Can I make these vegan or gluten-free?
Yes, with substitutions! Use a reliable 1-to-1 gluten-free flour blend for wheat-free baking, and swap dairy and eggs for plant-based versions (like almond milk, vegan butter, and flax eggs). The rolls turn out beautifully tender.
Final Thoughts
If you’ve been looking for a delicious excuse to embrace pumpkin season, these Pumpkin Cinnamon Rolls are it! There’s something so special about sharing a pan of these decadent, spiced rolls with people you care about. I hope this recipe becomes part of your cozy morning rituals and holiday traditions — don’t wait for a special occasion, treat yourself and enjoy every gooey, pumpkiny bite!
Print
Pumpkin Cinnamon Rolls Recipe
- Total Time: 2 hours
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of fall with these homemade Pumpkin Cinnamon Rolls. Soft, fluffy rolls filled with a sweet cinnamon swirl and topped with a creamy pumpkin spice frosting.
Ingredients
Dough:
- 3/4 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour
Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Activate Yeast: Combine warm milk and yeast in a small bowl. Let it sit until foamy, about 5-10 minutes.
- Mix Dough: In a large bowl, whisk sugar, melted butter, pumpkin puree, egg, and salt. Add yeast mixture and flour. Knead until soft and elastic.
- Rise: Let dough rise for 1 hour until doubled. Roll out, spread softened butter, sprinkle brown sugar-cinnamon mix, roll up, slice, place in baking dish, and let rise again for 30-45 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden.
- Make Frosting: Beat cream cheese, butter, powdered sugar, vanilla, and milk. Spread over warm rolls before serving.
Notes
- Enhance pumpkin flavor with 1/2 tsp pumpkin pie spice in the dough.
- Best served warm; reheat for next-day enjoyment.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 340
- Sugar: 21g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
