Name: Pumpkin Cinnamon Rolls Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 3/4 cup whole milk (warmed); 2 1/4 teaspoons active dry yeast; 1/2 cup pumpkin puree; 1/4 cup granulated sugar; 1/4 cup unsalted butter (melted); 1 large egg; 3 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 cup brown sugar (packed); 2 teaspoons ground cinnamon; 1/4 teaspoon nutmeg; 1/4 cup unsalted butter (softened); 4 ounces cream cheese (softened); 2 tablespoons unsalted butter (softened); 3/4 cup powdered sugar; 1/2 teaspoon vanilla extract; 1–2 tablespoons milk (as needed for consistency)

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If you love the cozy flavors of fall, these Pumpkin Cinnamon Rolls are about to become your new obsession. Imagine ultra-soft, buttery rolls swirled with spiced brown sugar, kissed with real pumpkin puree, and finished with a tangy cream cheese glaze. They’re the perfect way to usher in crisp mornings, share smiles with family, or simply treat yourself. Best of all, you don’t need fancy equipment or pro-level skills—just a little time, some pantry staples, and a whole lot of anticipation for that first gooey bite!

Pumpkin Cinnamon Rolls Recipe - Recipe Image

Ingredients You’ll Need

Making Pumpkin Cinnamon Rolls is pure magic thanks to a handful of humble ingredients. Each one is essential—bringing flavor, plush texture, or that signature golden color. Here’s a look at what makes these rolls truly special:

Whole milk (3/4 cup, warmed): Adds richness and helps activate the yeast for that perfect tender crumb.
Active dry yeast (2 1/4 teaspoons): The secret to lofty, pillowy rolls—make sure it’s fresh for the best rise.
Pumpkin puree (1/2 cup): Gives the dough a lovely orange hue and infuses each bite with classic autumn flavor.
Granulated sugar (1/4 cup): Sweetens the dough just enough, balancing the spices and pumpkin.
Unsalted butter (1/4 cup, melted & 1/4 cup softened): Melted for the dough, softened for the filling—both versions ensure richness throughout.
Large egg (1): Helps bind the dough and contributes to a soft, fluffy texture.
All-purpose flour (3 1/4 cups): The backbone of your dough, providing structure and a tender bite.
Salt (1/2 teaspoon): Enhances all the sweet and spiced notes for full, balanced flavor.
Cinnamon (1/2 teaspoon for dough, 2 teaspoons for filling): Delivers welcome warmth and classic roll character.
Brown sugar (1/2 cup, packed): Clings to the butter for gooey layers of spice in every bite.
Nutmeg (1/4 teaspoon): Adds a cozy, subtle background note that pairs beautifully with pumpkin and cinnamon.
Cream cheese (4 ounces, softened): Gives the glaze unmistakable tang and creamy decadence.
Powdered sugar (3/4 cup): Sweetens and smoothes out the glaze for a luscious finish.
Vanilla extract (1/2 teaspoon): Enhances the frosting with classic aroma and depth.
Milk (1–2 tablespoons for glaze): Adjusts the frosting to the perfect pourable consistency.

How to Make Pumpkin Cinnamon Rolls

Step 1: Activate the Yeast

Begin by warming your milk until it’s just barely warm to the touch—think baby’s bath temperature. Pour it into a small bowl along with the yeast, stir, and let it sit for 5 to 10 minutes while you prep the other ingredients. When it’s nice and foamy, you’ll know your yeast is alive and ready to work magic!

Step 2: Mix and Knead the Dough

In a large bowl, whisk together the pumpkin puree, granulated sugar, melted butter, and egg until smooth. Pour in the foamy yeast mixture. Gradually add the flour, salt, and 1/2 teaspoon of cinnamon, mixing until a shaggy dough forms. Turn it out onto a floured surface and knead for about 5–7 minutes, until the dough is silky-smooth and elastic. Place it in a greased bowl, cover, and let it rise somewhere warm for around 1 hour—patience pays off!

Step 3: Prepare the Filling

While your dough doubles in size, stir together the brown sugar, 2 teaspoons cinnamon, and nutmeg in a small bowl. This sugary blend will soon turn into molten ribbons of spiced delight inside each swirl.

Step 4: Roll Out and Fill

Once the dough has risen, gently punch it down and roll it out on a floured surface to a large 16×12-inch rectangle. Smear every inch with softened butter, then sprinkle that glorious cinnamon-sugar mixture evenly over the surface. Make sure you get all the way to the edges for maximum flavor!

Step 5: Shape and Second Rise

Starting with the long edge, roll the dough up tightly into a log. Slice evenly into 12 rolls using a sharp knife or floss for the cleanest cut. Arrange the swirls in a greased 9×13-inch baking dish, cover, and let rise again for 30–45 minutes. During this time, the rolls will puff up even more, ensuring the softest layers.

Step 6: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 20–25 minutes until they’re beautifully golden and the kitchen smells like a bakery in autumn. Remove and let cool slightly while you whip up the glaze.

Step 7: Mix and Spread the Cream Cheese Glaze

Beat together the softened cream cheese, butter, powdered sugar, vanilla, and enough milk for a thick but pourable consistency. While the Pumpkin Cinnamon Rolls are still warm, spread the glaze over the tops so it melts into every nook and cranny. Serve immediately and enjoy gooey perfection!

How to Serve Pumpkin Cinnamon Rolls

Garnishes

For a finishing flourish, try a sprinkle of toasted pecans, an extra dash of cinnamon, or even a little orange zest on top of your Pumpkin Cinnamon Rolls. The contrast of textures and colors makes each bite (and photo!) even more inviting.

Side Dishes

Pair these sweet rolls with hot coffee, a chai latte, or fresh fruit for a complete breakfast spread. They’re also fabulous alongside bacon or scrambled eggs for a sweet-and-savory brunch moment.

Creative Ways to Present

You can serve each Pumpkin Cinnamon Roll in individual cupcake liners for brunch gatherings, or stack them on a tiered cake stand for a dramatic dessert table showpiece. For festive flair, try dusting a little extra powdered sugar over the top just before serving.

Make Ahead and Storage

Storing Leftovers

These rolls stay soft for a day or two at room temperature; just keep them tightly covered. For longer storage, pop them in an airtight container in the fridge for up to 4 days. This way, you can sneak a Pumpkin Cinnamon Roll anytime your fall cravings strike!

Freezing

Pumpkin Cinnamon Rolls freeze beautifully. Once baked and cooled, wrap them individually or as a whole tray in plastic and foil, then freeze for up to 2 months. To freeze before baking, assemble the rolls in the dish, cover tightly, and freeze. Thaw overnight in the refrigerator, then bake as usual.

Reheating

To enjoy leftover rolls warm and gooey again, briefly microwave individual rolls for 15–20 seconds, or reheat a pan in a low oven (around 300°F) for 10–15 minutes. Add a little extra glaze after reheating if you like!

FAQs

Can I use fresh pumpkin puree instead of canned?

Absolutely! Just make sure to drain fresh puree well. Extra moisture can make the dough sticky, but both options give you that signature Pumpkin Cinnamon Roll flavor.

What can I do if I don’t have a stand mixer?

No worries—this dough is very forgiving. Simply mix with a sturdy spoon, then knead by hand on a floured counter until smooth and springy.

Can I add nuts or raisins to the filling?

Yes! Chopped pecans, walnuts, or plump golden raisins all add delightful texture. Mix them into the filling before rolling for tasty bursts in every bite.

How do I make these rolls overnight?

After shaping and placing in the pan, cover and refrigerate overnight. In the morning, let the Pumpkin Cinnamon Rolls come to room temperature and rise a bit before baking as usual—so easy!

Can I make these dairy-free?

For a dairy-free twist, use plant-based milk, vegan butter, and dairy-free cream cheese. The result will still be fabulously tender and spiced!

Final Thoughts

Baking a batch of Pumpkin Cinnamon Rolls is one of the coziest acts of self-care or hospitality you can offer. Don’t wait for a special occasion—let your kitchen fill with the scent of cinnamon and pumpkin soon. You’ll be amazed at how quickly they disappear!

Pumpkin Cinnamon Rolls Recipe

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4.5 from 24 reviews

Author: admin
Total Time: 2 hours 20 minutes
Yield: 12 rolls 1x
Diet: Vegetarian

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Description

Indulge in the warm, comforting flavors of fall with these homemade Pumpkin Cinnamon Rolls topped with a decadent cream cheese glaze. Perfect for breakfast or dessert, these rolls are a delightful treat for any occasion.

Ingredients

Scale

For the dough:

3/4 cup whole milk (warmed)
2 1/4 teaspoons active dry yeast
1/2 cup pumpkin puree
1/4 cup granulated sugar
1/4 cup unsalted butter (melted)
1 large egg
3 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon

For the filling:

1/2 cup brown sugar (packed)
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 cup unsalted butter (softened)

For the cream cheese glaze:

4 ounces cream cheese (softened)
2 tablespoons unsalted butter (softened)
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1–2 tablespoons milk (as needed for consistency)

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Instructions

Prepare the dough: Combine warm milk and yeast. Mix pumpkin puree, sugar, melted butter, and egg. Add yeast mixture and flour, salt, cinnamon. Knead dough until smooth. Let rise for 1 hour.
Make the filling: Mix brown sugar, cinnamon, nutmeg. Roll out dough, spread with butter, sprinkle sugar mixture, roll up, slice into rolls. Let rise for 30–45 minutes.
Bake: Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden.
Prepare the glaze: Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread over warm rolls.