If you’re craving a cozy, comforting breakfast with a twist, this Pumpkin Cinnamon Rolls Recipe is exactly what you need to brighten your mornings. Combining the warm spices of pumpkin pie with the classic soft, fluffy cinnamon roll, each bite is a delightful invitation to fall. These rolls are irresistibly tender, with a luscious cream cheese glaze that adds a perfect creamy finish. Whether you’re baking for a holiday gathering or just treating yourself, these pumpkin cinnamon rolls bring that homey, seasonal magic right to your kitchen.
Ingredients You’ll Need
The beauty of this Pumpkin Cinnamon Rolls Recipe lies in its simple, pantry-friendly ingredients that come together to create something extraordinary. Each ingredient plays a crucial role—from the pumpkin puree adding moisture and autumn flavor, to the yeast ensuring that soft, pillowy texture, and the spices infusing every bite with warm, inviting notes.
- Warm milk (3/4 cup): Activates the yeast and provides the perfect base for a tender dough.
- Active dry yeast (2 1/4 teaspoons): Essential for making the dough rise beautifully and become fluffy.
- Pumpkin purée (1/2 cup): Adds moisture, vibrant color, and that unmistakable fall flavor.
- Granulated sugar (1/4 cup): Sweetens the dough just enough for balanced flavor.
- Unsalted butter, melted (1/4 cup): Keeps the dough soft and rich.
- Egg (1): Binds the ingredients and contributes to the soft, cake-like texture.
- Salt (1/2 teaspoon): Enhances all the flavors without overpowering.
- Pumpkin pie spice (1/2 teaspoon): Adds cozy warmth and depth to the dough.
- All-purpose flour (3 1/2 to 4 cups): Creates structure, yielding rolls that hold their shape while remaining soft.
- Unsalted butter for filling (1/3 cup, softened): Brings richness that pairs perfectly with cinnamon and sugar.
- Brown sugar (3/4 cup): Adds deep caramel notes that melt into the filling.
- Ground cinnamon (1 tablespoon): The star spice in the filling, giving that signature warm sweetness.
- Pumpkin pie spice for filling (1/2 teaspoon): Elevates the fall flavors in every bite.
- Cream cheese (4 oz, softened): For the luscious glaze, providing tangy creaminess.
- Unsalted butter for glaze (1/4 cup, softened): Adds to the glaze’s smooth, velvety texture.
- Powdered sugar (1 cup): Sweetens and thickens the glaze to just the right consistency.
- Vanilla extract (1/2 teaspoon): Brings a hint of fragrant sweetness to the glaze.
- Milk (1–2 tablespoons): Adjusts the glaze to your preferred thickness.
How to Make Pumpkin Cinnamon Rolls Recipe
Step 1: Activate the Yeast and Prepare the Dough
Start by mixing the warm milk with active dry yeast in a large bowl. Let it sit for 5 to 10 minutes until it becomes foamy—that’s how you know your yeast is ready to work its magic. Then, stir in the pumpkin purée, sugar, melted butter, egg, salt, and pumpkin pie spice for that seasonal flavor. Gradually add the flour, one cup at a time, until you get a soft dough that’s just a bit sticky but manageable. Knead it on a floured surface for about 5 to 7 minutes until smooth and elastic, then place your dough in a greased bowl and cover it to rise in a warm spot for about an hour, or until doubled in size.
Step 2: Make the Spiced Filling
While the dough is rising, blend the softened butter, brown sugar, ground cinnamon, and pumpkin pie spice together. This mixture is the gooey, fragrant heart of your rolls, so be sure it’s well combined and ready to spread generously over your rolled-out dough.
Step 3: Shape and Fill the Rolls
Once your dough has doubled in size, roll it out on a lightly floured surface into a 16 by 12-inch rectangle. Spread the spiced filling evenly over the dough from edge to edge. Then, carefully roll it up tightly from the long side into a log shape. Slice the log into 12 equal pieces and arrange them cut-side up in a greased 9 by 13-inch baking dish. Cover again and allow them to rise for 30 to 45 minutes, so they puff up just right.
Step 4: Bake the Rolls
Preheat your oven to 350°F (175°C). Once the rolls have risen and look fluffy, bake them for 20 to 25 minutes until they’re beautifully golden brown and irresistible. The smell filling your kitchen at this point is pure autumn bliss.
Step 5: Prepare the Cream Cheese Glaze
While your rolls bake, whip together the softened cream cheese and butter until absolutely smooth. Add in the powdered sugar, vanilla extract, and just enough milk to get that creamy glaze to your desired thickness. Once the rolls come out warm from the oven, generously spread the glaze over the top to melt into every crevice.
How to Serve Pumpkin Cinnamon Rolls Recipe
Garnishes
To add a little extra pop and texture, sprinkle chopped toasted pecans or walnuts over the glaze. For an indulgent touch, drizzle a hint of pure maple syrup on top or dust lightly with extra cinnamon. These garnishes not only enhance flavor but also elevate the presentation, making your Pumpkin Cinnamon Rolls Recipe experience even more delightful.
Side Dishes
These rolls shine when paired with a hot cup of spiced chai tea or freshly brewed coffee, making for a balanced and warming breakfast. Fresh fruit such as orange slices or a simple mixed berry salad offers a bright contrast to the rich, sweet rolls, bringing freshness to your plate and palette.
Creative Ways to Present
For a festive gathering, arrange your rolls on a rustic wooden board and surround them with autumn leaves or mini pumpkins for a cozy display. You can also serve individual rolls in paper liners or small ramekins for a fun, personalized touch. Wrapping a single roll with a ribbon makes a charming gift for friends and family, sharing the warmth of this Pumpkin Cinnamon Rolls Recipe beyond your kitchen.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and store them at room temperature for up to two days to keep them soft and fresh. For longer storage, the refrigerator can be used but be aware the rolls may dry out slightly, so reheat them gently before serving.
Freezing
This Pumpkin Cinnamon Rolls Recipe freezes beautifully. After baking and glazing, allow the rolls to cool completely, then wrap them tightly in plastic wrap and place in a freezer-safe bag or container. They can be frozen for up to 3 months, making it easy to enjoy a special treat whenever you want.
Reheating
To bring your pumpkin cinnamon rolls back to life, thaw them overnight in the fridge or at room temperature for a few hours. Warm them gently in the microwave for 20 to 30 seconds or in the oven at 300°F (150°C) for about 10 minutes until heated through. Add an extra drizzle of glaze after reheating for that fresh-from-the-oven feel!
FAQs
Can I use canned pumpkin purée instead of homemade?
Absolutely! Canned pumpkin purée works perfectly in this Pumpkin Cinnamon Rolls Recipe and ensures consistent moisture and flavor. Just be sure to use pure pumpkin purée, not pumpkin pie filling, which contains added sugars and spices.
How can I make these rolls vegan?
For a vegan version, substitute the milk with a plant-based alternative like almond or oat milk, replace butter with vegan margarine, and use an egg replacer or flax egg. The texture might differ slightly, but the rolls will still be deliciously soft and flavorful.
What’s the best way to ensure my dough rises properly?
Make sure your milk is warm but not hot—around 110°F is ideal—to activate the yeast without killing it. Also, keep the dough in a warm, draft-free environment while rising. A cozy spot might be on top of your oven or inside a turned-off microwave with a cup of hot water nearby.
Can I add nuts or raisins to the filling?
Definitely! Adding chopped pecans, walnuts, or raisins to the filling gives your rolls delightful texture and bursts of flavor. Mix them into the filling mixture before spreading it on the dough for an extra treat in every bite.
Is it okay to skip the glaze?
You can skip the cream cheese glaze if you prefer a less sweet roll, but it really elevates the Pumpkin Cinnamon Rolls Recipe by adding creamy richness and balancing the warm spices. A simple dusting of powdered sugar can be an easy alternative glaze if you want to keep it light.
Final Thoughts
This Pumpkin Cinnamon Rolls Recipe is more than just a treat; it’s a warm hug from your kitchen during the cooler months. Its perfect combination of soft dough, rich spiced filling, and dreamy cream cheese glaze makes every bite feel like a celebration of fall. I can’t wait for you to try these rolls and make them your own cozy tradition. Happy baking!
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Pumpkin Cinnamon Rolls Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Rolls are a cozy fall breakfast treat featuring soft, fluffy dough infused with pumpkin and warm spices. Filled with a cinnamon-sugar blend and topped with a luscious cream cheese glaze, they combine seasonal flavors and comforting sweetness perfect for chilly mornings or special occasions.
Ingredients
For the Dough
- 3/4 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup pumpkin purée
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (melted)
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 3 1/2 to 4 cups all-purpose flour
For the Filling
- 1/3 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
For the Cream Cheese Glaze
- 4 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Activate Yeast: In a large bowl, combine the warm milk and active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dough Ingredients: Stir in the pumpkin purée, granulated sugar, melted butter, egg, salt, and pumpkin pie spice into the yeast mixture until well combined.
- Add Flour and Knead: Gradually add the all-purpose flour one cup at a time, stirring each addition until a soft dough forms. Transfer to a floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour or until it has doubled in size.
- Prepare Filling: While the dough is rising, mix together the softened butter, brown sugar, ground cinnamon, and pumpkin pie spice in a small bowl until fully combined.
- Shape Rolls: Once risen, roll the dough out on a floured surface into a 16×12-inch rectangle. Spread the cinnamon-sugar filling evenly over the dough.
- Roll and Slice: Roll the dough tightly from the long edge into a log shape. Slice the log into 12 equal rolls and arrange them in a greased 9×13-inch baking dish.
- Second Rise: Cover the rolls and let them rise again for 30 to 45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes or until they turn golden brown on top.
- Prepare Glaze: While the rolls bake, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and milk until the glaze reaches a spreadable consistency.
- Glaze and Serve: Spread the cream cheese glaze over the warm rolls before serving to enjoy a rich and flavorful finish.
Notes
- You can prepare the dough ahead by shaping the rolls and refrigerating them overnight. Allow them to come to room temperature before baking.
- For added texture and flavor, sprinkle chopped pecans on the filling or drizzle maple syrup on the finished rolls.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
