Imagine waking up to the irresistible aroma of Pumpkin Cinnamon Rolls wafting through your kitchen—soft, golden spirals bejeweled with warm spices and topped with a luscious cream cheese icing. This recipe transforms classic cinnamon rolls into a festive autumn treat, with pumpkin puree adding a rich flavor and beautiful color that simply melts into the dough. Whether you’re looking for the ultimate cozy breakfast or a show-stopping dessert for your next brunch, these Pumpkin Cinnamon Rolls promise to delight every palate and bring people together around the table.
Ingredients You’ll Need
You’ll be delighted at how these simple, pantry-friendly ingredients come together to make something truly special. Each element has a big role in creating that classic soft crumb, tender texture, and those dreamy swirls of spiced sweetness that set these Pumpkin Cinnamon Rolls apart.
- All-purpose flour: The essential backbone of our rolls, giving them structure and softness.
- Granulated sugar: Adds just the right amount of sweetness to the dough.
- Instant yeast: The magic that brings fluffy, cloud-like texture to each roll.
- Salt: Balances the sweetness and enhances the flavor of everything else.
- Whole milk: Makes the dough tender and extra rich—don’t substitute with skim!
- Unsalted butter (melted for dough; softened for filling and icing): Adds richness and helps create that melt-in-your-mouth quality.
- Canned pumpkin puree: The star ingredient, bringing moisture, natural sweetness, and gorgeous color.
- Large egg: Binds the dough and adds to the irresistibly soft crumb.
- Pumpkin pie spice: Infuses the rolls with cozy autumn aromas in every bite.
- Packed brown sugar (for filling): Caramelizes with the butter and cinnamon for an ooey-gooey center.
- Ground cinnamon (for filling): Delivers the deep, familiar flavor that cinnamon rolls are known for.
- Cream cheese (for icing): Adds tangy richness that perfectly complements the sweet rolls.
- Powdered sugar (for icing): Blends smoothly for that classic, creamy topping.
- Vanilla extract (for icing): Rounds out the flavors and adds a lovely aroma.
- Milk (for icing): Adjusts the icing consistency for easy spreading.
How to Make Pumpkin Cinnamon Rolls
Step 1: Mix the Dough
Start by whisking together the dry ingredients—2 cups of flour, sugar, instant yeast, and salt—in a large bowl. In a separate bowl, combine the warm milk, melted butter, pumpkin puree, and the egg. Pour the wet ingredients into the dry, giving everything a good mix until combined. Gradually add the rest of the flour, half a cup at a time, until you have a soft, elastic dough that just pulls away from the sides of the bowl.
Step 2: Knead and Let Rise
Turn your dough out onto a lightly floured surface and knead for about 5 minutes—don’t rush this part, as it’s key for that perfect, pillowy texture in your Pumpkin Cinnamon Rolls. Place the smooth dough in a greased bowl, cover it up, and let it rise in a warm spot until it’s doubled in size (about an hour).
Step 3: Roll and Fill
Punch down the risen dough and roll it into a generous 16×12-inch rectangle. Spread a thick layer of softened butter evenly over the surface, then sprinkle brown sugar and cinnamon right on top. Use your fingertips to lightly press the filling into the dough, ensuring swirls of sweet spice in every roll.
Step 4: Shape and Second Rise
Starting from the long side, roll the dough tightly into a log. With a sharp knife or piece of unflavored dental floss, slice into 12 beautiful rolls. Arrange them in a greased 9×13-inch baking dish, giving them a bit of room to expand. Cover and let them rise again for about 30 minutes, until puffy and ready for the oven.
Step 5: Bake
While your Pumpkin Cinnamon Rolls finish their final rise, preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until they’re golden brown and your kitchen smells like pure autumn joy.
Step 6: Make the Cream Cheese Icing
Beat the softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, vanilla, and just enough milk to reach a dreamy, spreadable consistency. Slather the icing generously over the warm rolls—the more it melts into the swirls, the better.
How to Serve Pumpkin Cinnamon Rolls
Garnishes
A sprinkle of chopped toasted pecans, a dusting of extra cinnamon, or even a few candied ginger pieces will make your Pumpkin Cinnamon Rolls as beautiful as they are delicious. For a bit of extra pizzazz, try a drizzle of caramel sauce or an extra swirl of cream cheese icing right before serving.
Side Dishes
Pair these warm, spiced rolls with a fresh fruit salad, a steaming mug of chai or coffee, or some crisp bacon if you like a sweet-and-savory breakfast. The versatility of Pumpkin Cinnamon Rolls makes them a star alongside nearly any breakfast or brunch spread.
Creative Ways to Present
For a brunch party, stack the rolls on a cake stand dusted with powdered sugar or serve them in individual ramekins for a special touch. During the holidays, you could even shape the rolls into a festive pumpkin outline on your baking tray to highlight their autumn inspiration.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Cinnamon Rolls in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week. If you know you’ll have leftovers, consider storing the icing separately and slathering it on right before reheating.
Freezing
To freeze, wrap the baked and cooled rolls tightly in plastic wrap and then in foil, or place in an airtight freezer-safe container. They’ll keep beautifully for up to two months. When you’re ready to enjoy, let them thaw overnight in the refrigerator, and don’t forget to save some icing for after they’re warmed up!
Reheating
For best results, reheat Pumpkin Cinnamon Rolls in the microwave for about 20 seconds per roll, or pop them in a low oven until just warmed through. If reheating from frozen, cover with foil and bake at 300°F until hot and tender, then ice generously before serving.
FAQs
Can I make these Pumpkin Cinnamon Rolls the night before?
Absolutely! Prepare and slice your rolls, then arrange them in the baking dish, cover tightly, and refrigerate overnight. Let them come to room temperature and finish rising in the morning before baking for freshly made goodness.
Do I need a stand mixer for the dough?
Not at all! This dough comes together easily by hand with a sturdy wooden spoon and a good old-fashioned kneading. Of course, if you have a stand mixer, you can use it to make mixing and kneading even quicker.
Can I use homemade pumpkin puree?
Yes! Homemade pumpkin puree works perfectly—just make sure it’s not too watery. If it seems thin, drain off any excess liquid before adding to your dough for best results.
How do I know when the rolls are done baking?
The tops should be golden and the centers set, not doughy. If you’re unsure, gently lift a roll in the middle—if it looks moist but not raw, your Pumpkin Cinnamon Rolls are ready!
Can I substitute the cream cheese icing?
Of course! Maple glaze, vanilla icing, or a simple dusting of powdered sugar are all delicious with the spiced pumpkin flavor. But that cream cheese icing really does take them over the top.
Final Thoughts
If you’re searching for a recipe to celebrate fall or want to make your mornings a little cozier, these Pumpkin Cinnamon Rolls are sure to hit the spot. There’s just something magical about a batch of these warm, fragrant rolls fresh from the oven—give them a try and watch them become an instant favorite with everyone lucky enough to grab a bite!
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Pumpkin Cinnamon Rolls Recipe
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the warm and comforting flavors of fall with these delicious Pumpkin Cinnamon Rolls. Soft, fluffy rolls filled with a sweet cinnamon swirl and topped with a creamy cream cheese icing, perfect for breakfast or dessert.
Ingredients
Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1/2 teaspoon pumpkin pie spice
Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Icing:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed for consistency
Instructions
- Dough: In a large bowl, combine 2 cups of flour, sugar, yeast, and salt. In another bowl, mix warm milk, melted butter, pumpkin puree, and egg. Combine wet and dry ingredients, adding remaining flour gradually. Knead until smooth. Let rise for 1 hour.
- Filling: Roll out dough, spread butter, sprinkle brown sugar and cinnamon. Roll up, slice into 12 rolls, place in baking dish. Let rise 30 minutes.
- Baking: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
- Cream Cheese Icing: Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread over warm rolls.
Notes
- For make-ahead rolls, prepare and slice, refrigerate overnight. Let rise before baking.
- Prep Time: 30 minutes (plus 1.5 hours rising time)
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 340
- Sugar: 20g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
