Pumpkin Cinnamon Rolls

I always know fall has truly arrived when my kitchen smells like cinnamon, nutmeg, and warm pumpkin. Last year, on a chilly September morning, I was craving something cozy and indulgent that still had a seasonal twist. That’s how these pumpkin cinnamon rolls became a staple in my home during autumn. I started experimenting with the dough, adding a touch of pumpkin purée, and I was instantly hooked because it added such a soft texture and deep flavor.

These rolls became a Sunday morning favorite and my go-to treat for brunch gatherings and bake sales. I love how the pumpkin blends beautifully with the classic cinnamon swirl, while the icing on top melts just right and brings everything together so perfectly. Whether you’re new to baking or a seasoned pro, these rolls are easy to pull off and incredibly rewarding from the very first bite.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Forms the base of the dough and gives it structure
• Pumpkin purée – Adds moisture and a rich autumn flavor
• Milk – Warms up the dough and helps activate the yeast
• Granulated sugar – Sweetens the dough and feeds the yeast
• Brown sugar – Provides a deep, caramel-like flavor for the filling
• Instant yeast – Helps the dough rise and become fluffy
• Eggs – Binds the dough and enriches it with flavor
• Butter – Adds richness to both the dough and the filling
• Ground cinnamon – Delivers the warm spice that makes cinnamon rolls irresistible
• Ground nutmeg – Complements the pumpkin and cinnamon beautifully
• Vanilla extract – Enhances the flavor of both the dough and the glaze
• Powdered sugar – The base for the creamy glaze on top
• Cream cheese – Gives the frosting a tangy smoothness that balances the sweetness
• Salt – Brings out the flavor in every element

Tools You’ll Need

• Mixing bowls – For combining the wet and dry ingredients
• Measuring cups and spoons – To ensure accurate ingredient portions
• Stand mixer (optional) – Makes kneading the dough easier, but you can knead by hand too
• Rolling pin – To evenly flatten the dough before adding the filling
• Sharp knife or floss – To cut the rolled dough cleanly into even slices
• Baking dish or pan – To hold the rolls while they bake
• Whisk – For mixing the glaze until smooth and creamy
• Kitchen towel or plastic wrap – To cover the dough while it rises

Instructions

Step 1: Warm the milk and proof the yeast

I begin by warming the milk slightly – it should be warm to the touch, not hot. I then sprinkle the yeast over it along with a teaspoon of sugar, letting it sit for about 5 minutes until foamy.

Step 2: Mix the wet ingredients

In a large bowl, I mix the pumpkin purée, eggs, melted butter, remaining sugar, and vanilla extract. I stir in the foamy yeast mixture once it’s ready.

Step 3: Add the dry ingredients

I gradually add the flour, salt, cinnamon, and nutmeg, mixing as I go. Once a soft dough forms, I knead it for about 8–10 minutes by hand or 5 minutes with a mixer until smooth and elastic.

Step 4: Let the dough rise

I place the dough in a greased bowl and cover it with a towel, then let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

Step 5: Prepare the filling

While the dough rises, I mix brown sugar, cinnamon, and softened butter in a small bowl to make a thick, spreadable paste.

Step 6: Roll out and fill

Once the dough has risen, I roll it into a large rectangle on a floured surface. I spread the filling over the dough, covering all the corners evenly.

Step 7: Roll and slice

I roll the dough tightly into a log and then slice it into about 12 even pieces using a sharp knife or floss.

Step 8: Second rise

I arrange the rolls in a greased baking dish, cover them again, and let them rise for another 30–40 minutes until puffy.

Step 9: Bake

I preheat the oven to 350°F (175°C) and bake the rolls for 20–25 minutes until golden brown.

Step 10: Make the glaze

While the rolls are baking, I whisk together cream cheese, powdered sugar, a splash of vanilla, and a bit of milk until it’s smooth and pourable.

Step 11: Ice and serve

Once the rolls come out of the oven, I let them cool slightly, then drizzle the glaze over the top while they’re still warm so it melts beautifully into the swirls.

Tips

I like to make the dough the night before and let it rise in the fridge – it makes morning prep so much easier!

If you’re not a fan of cream cheese frosting, a simple powdered sugar and milk glaze works wonderfully.

You can add chopped pecans or walnuts to the filling for a bit of crunch.

Leftovers can be stored in an airtight container and reheated in the microwave for a few seconds to refresh them.

Ways to Serve

These pumpkin cinnamon rolls are perfect for brunch, especially with a warm latte or chai tea.

I love serving them as a sweet treat after dinner, especially during the fall.

They’re also great for holiday breakfasts or as a cozy weekend baking project with family.

Frequently Asked Questions

Can I make Pumpkin Cinnamon Rolls ahead of time?

Yes, you can prep the rolls up to the second rise, cover the pan, and refrigerate overnight. Bake them fresh in the morning.

Can I use canned pumpkin pie filling?

I recommend using pure pumpkin purée so you can control the sweetness and spices yourself.

How do I store leftover Pumpkin Cinnamon Rolls?

Keep them in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat before serving.

Can I freeze Pumpkin Cinnamon Rolls?

Absolutely. Freeze them before baking or after. Just wrap well and thaw overnight in the fridge before reheating.

See You in the Kitchen

I hope you give these pumpkin cinnamon rolls a try! They bring all the cozy fall vibes into one bite, and they’re always a hit in my house. Don’t forget to save the recipe and share your creations with me – I’d love to see how they turn out for you.

Happy Cooking!

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