Pumpkin Cinnamon Rolls Recipe

If you’re looking for a soul-warming treat that wraps up the best flavors of fall in one tender, swirly package, look no further than these Pumpkin Cinnamon Rolls. Imagine buttery, golden spirals tinged with pumpkin, layered with cinnamon and brown sugar, then slathered in a dreamy cream cheese frosting—pure comfort! Whether it’s a cozy breakfast, a sweet snack, or a festive brunch centerpiece, these rolls capture the essence of autumn and will have everyone reaching for seconds.

Ingredients You’ll Need

The magic of Pumpkin Cinnamon Rolls starts with a handful of simple, well-chosen ingredients. Each one plays a starring role, from the pumpkin that gives vibrant color and moisture, to the cinnamon and spice that create that signature cozy aroma.

• Warm milk (¾ cup, about 110°F): The perfect temperature wakes up the yeast and helps the dough rise beautifully.
• Active dry yeast (2 ¼ teaspoons): This essential leavening agent gives your rolls their fluffy, cloud-like texture.
• Pumpkin puree (½ cup): Adds moisture, a subtle sweetness, and an unmistakable autumn hue.
• Granulated sugar (¼ cup): Sweetens the dough just enough for a balanced bite.
• Large egg (1): Binds everything together and enriches the dough.
• Unsalted butter (¼ cup, melted, plus 3 tablespoons softened for filling): Lends richness and tenderness to both the dough and filling.
• Salt (½ teaspoon): A little goes a long way to balance sweetness and enhance flavor.
• All-purpose flour (3 ¾ cups): The sturdy base that supports all that gooey goodness.
• Brown sugar (½ cup, for filling): Melts into the cinnamon for deliciously sticky swirls.
• Ground cinnamon (2 teaspoons, for filling): The heart of every classic cinnamon roll, bringing warmth and depth.
• Pumpkin pie spice (½ teaspoon, for filling): Adds those unmistakable fall notes—think nutmeg, cloves, and ginger.
• Cream cheese (4 oz, softened, for frosting): Delivers that tangy-sweet finish everyone loves.
• Powdered sugar (1 cup, for frosting): Creates the silky-smooth sweetness in the frosting.
• Vanilla extract (½ teaspoon, for frosting): Rounds out the flavors in the frosting.
• Milk (1–2 tablespoons, for frosting): Adjusts the frosting to just the right spreading consistency.

How to Make Pumpkin Cinnamon Rolls

Step 1: Activate the Yeast

Start by whisking together the warm milk and yeast in a large mixing bowl. Let this mixture sit for 5 to 10 minutes until it turns foamy on top—this means your yeast is alive and ready to work its magic, ensuring your Pumpkin Cinnamon Rolls will be light and pillowy.

Step 2: Mix the Dough

Add the pumpkin puree, granulated sugar, egg, melted butter, and salt to your yeast mixture. Whisk until everything’s combined and smooth. Gradually stir in the flour, mixing until a soft, slightly sticky dough forms—it should pull away from the sides of the bowl but still feel tender.

Step 3: Knead and Rise

Transfer the dough to a floured surface and knead for about 5 to 7 minutes, or use a stand mixer with a dough hook. You’ll know it’s ready when it’s smooth and elastic. Pop it into a greased bowl, cover, and let it rise somewhere warm for about an hour or until it’s doubled in size.

Step 4: Make the Filling

While the dough rises, combine the brown sugar, ground cinnamon, and pumpkin pie spice in a small bowl. This sweet-spicy blend is what gives Pumpkin Cinnamon Rolls their irresistible swirl. Set aside, and soften your butter for easy spreading.

Step 5: Roll, Fill, and Slice

Once the dough has doubled, roll it out on a floured surface into a 16×12-inch rectangle. Spread the softened butter all over, then sprinkle with the cinnamon-sugar mixture so every bite is packed with flavor. Roll up the dough tightly from the long edge to form a log, and slice into 12 even rolls.

Step 6: Second Rise

Arrange your cut rolls in a greased 9×13-inch baking dish, nestling them close together. Cover and let them rise for another 30 to 40 minutes. This step ensures your Pumpkin Cinnamon Rolls bake up extra fluffy and tall.

Step 7: Bake

Preheat your oven to 350°F (175°C) and slide the rolls in. Bake for 20 to 25 minutes, or until they’re golden brown and your kitchen smells like a cinnamon-spiced heaven.

Step 8: Make the Cream Cheese Frosting

While the rolls bake, beat the cream cheese and butter together until creamy. Add in the powdered sugar, vanilla, and enough milk to get a spreadable consistency. Slather the frosting over the warm Pumpkin Cinnamon Rolls so it melts into every swirl.

How to Serve Pumpkin Cinnamon Rolls

Garnishes

A classic swipe of cream cheese frosting is always a winner, but you can take your Pumpkin Cinnamon Rolls to the next level with a sprinkle of toasted pecans, a drizzle of warm caramel, or even a dusting of extra cinnamon for a bit of flair.

Side Dishes

Pair your rolls with a mug of hot coffee, a chai latte, or a tall glass of cold milk for the ultimate comforting breakfast. For brunch, fresh fruit or a yogurt parfait balances the richness and adds a refreshing bite.

Creative Ways to Present

Serve the rolls in a cast-iron skillet for rustic charm, arrange them on a cake stand with a few cinnamon sticks for a festive centerpiece, or portion them into cute paper liners if you’re hosting a crowd—Pumpkin Cinnamon Rolls are as versatile as they are delicious!

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Cinnamon Rolls will stay moist and delicious for up to three days if you keep them tightly covered at room temperature. If you prefer, pop them in the fridge to extend their shelf life for a day or two more—just be sure to bring them to room temperature or warm them before serving for the best texture.

Freezing

You can freeze both baked and unbaked Pumpkin Cinnamon Rolls. If freezing after baking, let them cool completely, wrap well, and stash in the freezer for up to two months. For unbaked rolls, shape and cut them, then freeze on a baking sheet before transferring to a freezer bag—thaw and let them rise overnight in the fridge before baking fresh.

Reheating

To reheat, simply pop a roll in the microwave for 20-30 seconds or warm a whole dish in a low oven (about 300°F) for 10-15 minutes. This brings back their soft, pillowy texture and makes the frosting gooey all over again.

FAQs

Can I use instant yeast instead of active dry yeast?

Absolutely! Instant yeast can be swapped in equal amounts. You can skip the proofing step and mix it directly with the dry ingredients, but proofing in warm milk still works if you want to be sure your yeast is active.

What kind of pumpkin puree should I use?

Use pure canned pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices, which can throw off the flavors and sweetness of your Pumpkin Cinnamon Rolls.

Can I make these rolls the night before?

Yes! After shaping the rolls and placing them in the baking dish, cover tightly and refrigerate overnight. In the morning, let them come to room temperature and rise for about 30-45 minutes before baking as usual.

How do I make the rolls extra soft?

Don’t add too much flour while kneading—stop adding as soon as the dough comes together and is only slightly sticky. Also, make sure not to overbake, as this can make the rolls dry.

Can I add nuts or other mix-ins?

Definitely! Chopped pecans, walnuts, or even chocolate chips can be sprinkled over the filling before rolling for a fun twist on classic Pumpkin Cinnamon Rolls.

Final Thoughts

There’s something magical about sharing a pan of fresh-from-the-oven Pumpkin Cinnamon Rolls with family or friends. They’re cozy, festive, and always a crowd-pleaser—so don’t be surprised if they disappear faster than you expect! Give this recipe a try and let your home be filled with the irresistible aroma of fall.

Pumpkin Cinnamon Rolls Recipe

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4.7 from 4 reviews

• Author: admin
• Total Time: 1 hour 50 minutes
• Yield: 12 rolls 1x
• Diet: Vegetarian

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Description

These Pumpkin Cinnamon Rolls are a perfect fall treat featuring a soft, pumpkin-infused dough swirled with a warm cinnamon-spice filling and topped with rich cream cheese frosting. Ideal for breakfast or dessert, they are moist, flavorful, and bring cozy seasonal flavors to your table.

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Ingredients

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For the dough:

• ¾ cup warm milk (about 110°F)
• 2 ¼ teaspoons active dry yeast
• ½ cup pumpkin puree
• ¼ cup granulated sugar
• 1 large egg
• ¼ cup unsalted butter, melted
• ½ teaspoon salt
• 3 ¾ cups all-purpose flour

For the filling:

• ½ cup brown sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon pumpkin pie spice
• 3 tablespoons unsalted butter, softened

For the cream cheese frosting:

• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 1–2 tablespoons milk

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Instructions

1. Activate the yeast: In a large mixing bowl, whisk together warm milk and yeast. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Make the dough: Add pumpkin puree, granulated sugar, egg, melted butter, and salt to the yeast mixture. Stir until smooth and combined. Gradually incorporate the flour, mixing until a soft dough forms.
3. Knead the dough: Knead by hand or with a dough hook for about 5–7 minutes until the dough is smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Prepare the filling: In a small bowl, mix together brown sugar, cinnamon, and pumpkin pie spice to form the filling spice mix.
5. Shape the rolls: Roll out the risen dough on a floured surface into a 16×12-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the sugar-spice mixture on top. Starting from the long edge, roll the dough tightly into a log shape. Cut the log into 12 equal slices and place them in a greased 9×13-inch baking dish.
6. Second rise: Cover the rolls and let them rise for another 30–40 minutes until puffy.
7. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden brown and cooked through.
8. Make the frosting: While the rolls bake, beat together cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and 1–2 tablespoons of milk to achieve your preferred frosting consistency.
9. Finish and serve: Spread the cream cheese frosting over the warm rolls before serving for a delicious, melty topping.

Notes

• You can prepare these cinnamon rolls the night before by shaping them, covering, and refrigerating overnight. Bake fresh in the morning for best results.
• Add chopped pecans or walnuts into the filling for added texture and flavor.
• Drizzle with caramel sauce for an extra indulgent treat.
• Be sure not to overbake to keep rolls soft and moist.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 310
• Sugar: 18g
• Sodium: 160mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 45mg