Pumpkin Cinnamon Rolls are where your favorite fall flavors get wrapped in the coziest, softest swirl imaginable, finished with a swoon-worthy cream cheese frosting. Each roll is pillowy and aromatic with cinnamon spice and real pumpkin, making them the kind of dish you want to bake for a lazy weekend morning, holiday brunch, or, honestly, just because you deserve something delicious. At first bite, you’ll experience a tender crumb and gooey cinnamon filling, then the slight tang of frosting ties it all together. Once you make these, standard cinnamon rolls will never feel quite the same!
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is key—each one adds its own character, color, or creamy finish to your Pumpkin Cinnamon Rolls. The list may look classic, but trust me, every item brings out the flavors that turn these rolls from good to unforgettable!
- All-Purpose Flour: Provides the structure and tender texture for the rolls—don’t substitute here for best results.
- Granulated Sugar: Adds sweetness to the dough without overwhelming the pumpkin flavor.
- Active Dry Yeast: Gives the rolls their irresistible rise and fluffiness.
- Salt: Balances the sweetness and intensifies each note of spice.
- Whole Milk: Ensures a moist, rich dough—warmed for the yeast to activate.
- Unsalted Butter (softened): Lends amazing flavor and richness—used in both the dough and the filling.
- Canned Pumpkin Puree: The star ingredient for moisture, subtle flavor, and that gorgeous orange hue.
- Large Egg: Binds the dough and adds richness for a pillowy result.
- Vanilla Extract: A splash elevates the aroma and rounds out the flavor.
- Packed Light Brown Sugar: Caramel notes in the cinnamon-sugar filling give depth and gooeyness.
- Ground Cinnamon: Essential for that classic autumn warmth—don’t skimp!
- Unsalted Butter (melted for filling): Helps the cinnamon-sugar adhere and adds a decadent touch.
- Cream Cheese: Makes the frosting creamy, tangy, and utterly addictive.
- Powdered Sugar: Sweetens the frosting for a silky finish.
- Milk (for frosting): Adjusts the consistency so you can slather the frosting over warm rolls.
How to Make Pumpkin Cinnamon Rolls
Step 1: Mix the Dough Base
Start by combining 2 cups of flour, granulated sugar, yeast, and salt in a large mixing bowl. This sets your foundation, so everything blends evenly before adding wet ingredients. Working the yeast into the dry ingredients right from the start guarantees the fluffiest Pumpkin Cinnamon Rolls later!
Step 2: Add Wet Ingredients and Pumpkin
In a small saucepan, gently warm the milk—not too hot! Stir in your softened butter so it melts smoothly. Pour this over the dry mix, then add the pumpkin puree, egg, and vanilla. Mixing it all together creates a velvety, golden-hued batter packed with flavor.
Step 3: Form and Knead the Dough
Gradually add the remaining flour, half a cup at a time, until you have a soft, workable dough. Turn it onto a floured surface and knead for 5-7 minutes until the dough is smooth and elastic—it should feel springy but not sticky. This step helps you achieve classic bakery-style Pumpkin Cinnamon Rolls.
Step 4: Let It Rise
Pop your dough into a lightly greased bowl, cover it, and let it rise somewhere cozy for about an hour, until it’s doubled in size and puffed up with promise. This rise gives the rolls that signature lightness.
Step 5: Prepare the Filling
Mix the brown sugar and cinnamon in a small bowl. These two swirl together to turn every roll gorgeously gooey and aromatic. Have melted butter ready to brush over the dough—this acts as the glue for your spiced sugar filling.
Step 6: Roll, Fill, and Shape
Punch down your risen dough and roll it into a rectangle, about 16×12 inches. Brush on the melted butter and sprinkle the cinnamon-sugar mixture all the way to the edges. Roll it up tightly from the long side and pinch the seam to seal. Slice into 12 even pieces for perfectly portioned Pumpkin Cinnamon Rolls, then arrange them in a buttered baking dish.
Step 7: Final Rise
Cover your pan and let the rolls rise once more for 30 minutes. They’ll look nice and puffy, promising those soft billowy layers we all crave.
Step 8: Bake to Golden Perfection
Slide the dish into a 350°F oven and bake for 20-25 minutes, until your kitchen smells like pure autumn and the rolls are gloriously golden on top.
Step 9: Make the Cream Cheese Frosting
While rolls bake, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth. Add just enough milk for a spreadable texture. The moment the Pumpkin Cinnamon Rolls emerge, swoop on the frosting so it melts into every swirl.
How to Serve Pumpkin Cinnamon Rolls
Garnishes
For a little extra flair, sprinkle chopped pecans, a dusting of cinnamon, or even a touch of orange zest over your warm rolls. These simple garnishes add just the right touch of elegance and crunch to your Pumpkin Cinnamon Rolls, making them as pretty as they are tasty!
Side Dishes
Pumpkin Cinnamon Rolls are wonderful on their own, but a side of fresh fruit or a dish of yogurt balances their sweetness beautifully. For a true brunch vibe, pair with strong coffee or chai—something to cut through the rich, creamy frosting.
Creative Ways to Present
Arrange your Pumpkin Cinnamon Rolls in a spiral on a cake stand for a stunning centerpiece, or serve them warm in individual ramekins for a personal bakery feel. For gatherings, you can even bake them in a cast-iron skillet for rustic appeal and bring them straight to the table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Pumpkin Cinnamon Rolls (lucky you!), keep them in an airtight container at room temperature for up to two days. If your home runs warm, stash them in the fridge to maintain their texture and freshness.
Freezing
These rolls freeze beautifully! Simply wrap cooled, unfrosted rolls in plastic wrap and pop into a freezer-safe bag. They’ll keep for up to two months. Frost after reheating so every bite tastes freshly baked.
Reheating
To bring Pumpkin Cinnamon Rolls back to their just-baked glory, warm individual rolls in the microwave for 15-20 seconds, or reheat a full pan in a low oven (300°F) covered with foil until soft and warmed through. Always frost after reheating unless you’ve already indulged!
FAQs
Can I make Pumpkin Cinnamon Rolls the night before?
Absolutely! Prepare the rolls up to the second rise, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature and finish rising before baking as directed. It’s a brilliant way to serve warm, fresh rolls without the early wakeup call.
Can I use homemade pumpkin puree instead of canned?
Yes! Homemade pumpkin puree works wonderfully in this recipe. Just be sure to strain it well, as excess moisture can make the dough too sticky. Smooth, thick puree is ideal for fluffy rolls.
Do I have to use cream cheese frosting?
While cream cheese frosting is classic for Pumpkin Cinnamon Rolls, you can swap it for a simple glaze (mix powdered sugar, milk, and a dash of vanilla) or even try maple or brown butter icing for a special twist.
Can I add extra spices or nuts?
Definitely! Pumpkin pie spice, nutmeg, or ginger can be mixed into the filling for an extra kick. For crunch, sprinkle chopped pecans or walnuts over the filling before you roll up the dough.
Why isn’t my dough rising?
The most common culprit is liquid that’s too hot (which can kill yeast) or old yeast. Make sure your milk is warm but not hot to the touch, and check your yeast’s expiration date for best results.
Final Thoughts
Few things delight quite like the aroma and taste of Pumpkin Cinnamon Rolls wafting through your kitchen. Whether for a holiday brunch or a cozy weekend treat, they’re sure to become a much-loved staple for your fall baking adventures. Gather your ingredients, invite someone to share, and let yourself fall in love with this irresistible twist on a classic. Go on—give these Pumpkin Cinnamon Rolls a try and watch them disappear!
Print
Pumpkin Cinnamon Rolls Recipe
- Total Time: 2 hours 30 minutes
- 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 spiced pumpkin filling and topped with creamy cream cheese frosting, these treats are perfect for a cozy breakfast or brunch.
Ingredients
Dough:
- 3 ½ cups all-purpose flour, divided
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- ½ teaspoon salt
- ¾ cup whole milk
- ¼ cup unsalted butter, softened
- ½ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Filling:
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter, melted
Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (as needed)
Instructions
- Dough Preparation: In a large mixing bowl, combine 2 cups of the flour, granulated sugar, yeast, and salt. Heat milk until warm, add butter, then mix with pumpkin, egg, and vanilla. Add remaining flour gradually until a soft dough forms. Knead for 5-7 minutes.
- Rising: Let the dough rise until doubled in size, about 1 hour.
- Filling: Roll out dough, brush with melted butter, sprinkle with cinnamon-sugar mixture, roll into a log, cut into slices, and place in a baking dish.
- Second Rise: Cover and let rise for another 30 minutes.
- Baking: Preheat oven to 350°F, bake rolls for 20-25 minutes until golden brown.
- Frosting: Beat cream cheese, butter, sugar, and vanilla until smooth. Add milk for desired consistency. Spread over warm rolls before serving.
Notes
- For extra flavor, add chopped pecans to the filling.
- Rolls can be made ahead and reheated for a quick breakfast treat.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 17g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
