As the autumn breeze carries the scent of pumpkin spiced everything, there’s nothing quite like indulging in warm, fluffy pumpkin cinnamon rolls fresh from the oven. These rolls showcase a soft and pillowy texture, with crisp edges and a delightful swirl of spicy sweetness that makes each bite feel like a comforting embrace. Trust me, once you take a bite, you’ll want to share this seasonal delight with family and friends, or even enjoy them all to yourself with a hot cup of coffee.

Why You’ll Love This Recipe

These Pumpkin Cinnamon Rolls are a wonderful twist on the classic cinnamon roll. They have a rich, buttery flavor, infused with pumpkin and warm spices that make them a perfect treat for crisp fall mornings or cozy gatherings. The cream cheese icing drizzled on top adds a tangy sweetness that complements the rolls beautifully.

Ingredients Needed For Pumpkin Cinnamon Rolls

• 1/2 cup whole milk: Warm it up to help activate the yeast and create a tender roll.
• 2 1/2 teaspoons active dry yeast: This is what gives your rolls that delightful rise. Make sure it’s fresh!
• 2 tablespoons + 1 teaspoon granulated sugar: Not only for sweetness, but it also helps to feed the yeast during proofing.
• 1 cup pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• 1/4 cup unsalted butter, melted: Adds richness to the dough for a soft texture.
• 1 egg & 1 egg yolk: These provide structure and richness to your rolls.
• 1 tablespoon pumpkin pie spice: A festive blend of spices that infuses every bite with warmth.
• 1 1/2 teaspoons table salt: Balances the sweetness of the rolls.
• 4 cups bread flour: Higher protein content helps create a chewy, airy texture.
• 1/2 cup light brown sugar: For that deeper, caramel-like sweetness in the filling.
• 2 teaspoons pumpkin pie spice (for filling): Extra spice to enhance the filling’s flavor.
• 1 teaspoon ground cinnamon: A must-have spice that brings warmth and comfort.
• 1/8 teaspoon table salt (for filling): Just a pinch to brighten the flavors.
• 4 tablespoons unsalted butter, softened (for filling): Allows the filling to spread easily on the dough.
• 2 oz cream cheese, softened: Rich and tangy, this is essential for a luscious icing.
• 2 tablespoons unsalted butter, softened (for icing): Adds creaminess to the icing.
• 1 teaspoon vanilla extract: A hint of sweetness and warmth that enhances the icing.
• 1/8 teaspoon table salt (for icing): Just a pinch to balance the sweetness.
• 1 cup powdered sugar: Sweetens the icing to perfection.
• 1 tablespoon milk or heavy cream: Adjusts the consistency for drizzling.

How to Make Pumpkin Cinnamon Rolls

1. Begin by heating the milk until it reaches 110-115°F. Pour it into a mixing bowl, then add the yeast and 1 teaspoon of sugar. Let it sit until it becomes foamy—this shows the yeast is active!
2. Next, mix in the remaining sugar, pumpkin puree, melted butter, egg, egg yolk, pumpkin pie spice, salt, and 2 cups of flour. Stir until combined, then gradually add more flour until the dough is soft and slightly tacky.
3. Knead the dough on a floured surface until it’s smooth and elastic, then let it rise in a greased bowl until it doubles in size, about 1-2 hours.
4. For the filling, combine brown sugar, cinnamon, pumpkin pie spice, and salt in a bowl. Roll out the risen dough, spread softened butter, sprinkle the sugar filling over it, and roll it up tightly. Cut into 12 equal slices.
5. Place the slices in a greased pan, let them rise for another 30-60 minutes while preheating the oven to 350°F.
6. Bake the rolls for about 26-30 minutes or until the edges are golden brown. While they are baking, prepare the icing.
7. For the icing, beat the cream cheese, softened butter, vanilla, and salt until silky smooth. Gradually add the powdered sugar, followed by the milk, until the icing is uniform.
8. Frost the warm rolls for a gooey glaze or allow them to cool for a thicker icing. Serve and enjoy this wonderful treat!

How to Serve Pumpkin Cinnamon Rolls

Serve your pumpkin cinnamon rolls warm, drizzled with the cream cheese icing. They make a fantastic breakfast, a delightful snack with coffee, or even a sweet addition to your dessert table. Don’t forget to add a sprinkle of extra cinnamon or nutmeg on top for that finishing touch.

How to Store Pumpkin Cinnamon Rolls

If you have any leftovers (which is rare!), place the rolls in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze the rolls before icing them. Wrap them in plastic wrap and foil, and they’ll keep well for up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge and warm them up in the oven.

Tips to Make Pumpkin Cinnamon Rolls

• For extra flavor, consider adding chopped nuts or raisins to the filling!
• If your dough seems too sticky, gradually add more flour, but be careful not to overdo it—this can make the rolls dense.
• Always check the expiration date on your yeast to ensure the best rise.

Variations and Substitutions

• Use a different icing by swapping cream cheese with mascarpone for a lighter touch.
• You could also experiment with different spices, such as nutmeg or cardamom, for a unique twist on the flavor profile.
• Swap half of the bread flour with whole wheat flour for a heartier version!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin! Just make sure it is cooked and pureed smoothly before using it in this recipe.

How can I make my rolls rise faster?

To speed up the rising process, place your dough in a warm, draft-free area. You can also turn your oven on to the lowest setting for a few minutes, then turn it off and place the dough inside to rise.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and let it rise in the refrigerator overnight. Just allow it to come to room temperature before rolling it out the next day.

How do I know when my rolls are done baking?

Your rolls are done when they are golden brown on the edges and sound hollow when tapped lightly. An instant-read thermometer should read about 190°F in the center of the rolls.

Can I freeze baked cinnamon rolls?

Yes, feel free to freeze them! Just make sure they are completely cooled before wrapping them tightly in plastic wrap and aluminum foil. They will keep well in the freezer for about 2 months.

Pumpkin Cinnamon Rolls

Warm, fluffy pumpkin cinnamon rolls with a delightful swirl of spicy sweetness and cream cheese icing, perfect for autumn mornings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Breakfast, Dessert

Cuisine American

Servings 12 rolls

Calories 250 kcal

Ingredients

  

Dough Ingredients

• 1/2 cup whole milk Warm it up to help activate the yeast.
• 2 1/2 teaspoons active dry yeast Make sure it’s fresh.
• 2 tablespoons granulated sugar Helps to feed the yeast.
• 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
• 1/4 cup unsalted butter, melted Adds richness to the dough.
• 1 large egg Provides structure to the rolls.
• 1 large egg yolk Adds richness to your rolls.
• 1 tablespoon pumpkin pie spice Infuses every bite with warmth.
• 1 1/2 teaspoons table salt Balances sweetness.
• 4 cups bread flour Higher protein content creates a chewy texture.

Filling Ingredients

• 1/2 cup light brown sugar For caramel-like sweetness in the filling.
• 2 teaspoons pumpkin pie spice Extra spice to enhance flavor.
• 1 teaspoon ground cinnamon Brings warmth and comfort.
• 1/8 teaspoon table salt Brightens flavors.
• 4 tablespoons unsalted butter, softened Allows the filling to spread easily.

Icing Ingredients

• 2 oz cream cheese, softened Essential for luscious icing.
• 2 tablespoons unsalted butter, softened Adds creaminess to the icing.
• 1 teaspoon vanilla extract Enhances the icing’s flavor.
• 1/8 teaspoon table salt Balances sweetness.
• 1 cup powdered sugar Sweetens the icing.
• 1 tablespoon milk or heavy cream Adjusts the icing’s consistency.

Instructions

 

Preparation

• Heat the milk until it reaches 110-115°F. Pour it into a mixing bowl, then add the yeast and 1 teaspoon of sugar. Let it sit until it becomes foamy.
• Mix in the remaining sugar, pumpkin puree, melted butter, egg, egg yolk, pumpkin pie spice, salt, and 2 cups of flour. Stir until combined, then gradually add more flour until the dough is soft and slightly tacky.
• Knead the dough on a floured surface until smooth and elastic, then let it rise in a greased bowl until it doubles in size, about 1-2 hours.

Filling and Shaping

• For the filling, combine brown sugar, cinnamon, pumpkin pie spice, and salt in a bowl.
• Roll out the risen dough, spread softened butter, sprinkle the sugar filling over it, and roll it up tightly.
• Cut into 12 equal slices.

Baking

• Place the slices in a greased pan, let them rise for 30-60 minutes while preheating the oven to 350°F.
• Bake the rolls for about 26-30 minutes or until the edges are golden brown.

Icing Preparation

• For the icing, beat the cream cheese, softened butter, vanilla, and salt until silky smooth.
• Gradually add the powdered sugar, followed by the milk, until the icing is uniform.

Serving

• Frost the warm rolls for a gooey glaze or allow them to cool for a thicker icing. Serve warm.

Notes

For extra flavor, consider adding chopped nuts or raisins to the filling! If your dough seems too sticky, gradually add more flour, but be careful not to overdo it.

Keyword Baking, Comfort Food, Fall Recipe, holiday treat, Pumpkin Cinnamon Rolls