Pumpkin Cinnamon Rolls Recipe
If you’re searching for the coziest, most irresistible twist on a classic sweet roll, let me introduce you to Pumpkin Cinnamon Rolls. These pillowy-soft rolls are infused with real pumpkin and the warmest fall spices, swirled with a gooey cinnamon-sugar filling, and finished with a dreamy cream cheese glaze. Whether you enjoy them for an autumn brunch or as a festive dessert, they’re guaranteed to become a family favorite the moment they emerge from the oven!
Ingredients You’ll Need
The ingredients for Pumpkin Cinnamon Rolls are simple but absolutely essential, each playing a key role in creating that perfect balance of softness, flavor, and gorgeous orange color. Stock up on these pantry staples and you’ll be ready to enjoy bakery-level rolls at home!
- Whole milk (warm): The warmth helps activate the yeast, while the milk keeps the dough rich and tender.
- Active dry yeast: This is the leavening powerhouse that makes the rolls rise tall and fluffy.
- Granulated sugar: Sweetens the dough and also gives the yeast a boost to get bubbling.
- Pumpkin puree: The star ingredient for flavor, color, and extra-moist texture—use pure pumpkin, not pumpkin pie filling!
- Egg: Adds richness and helps bind the dough together.
- Unsalted butter (melted and softened): Butter goes into both the dough and filling for unbeatable softness and flavor.
- All-purpose flour: The backbone of the rolls, giving them structure while keeping them soft.
- Salt: Just a touch balances the sweetness and brings out all the flavors.
- Pumpkin pie spice: Be generous! This blend gives every bite maximum fall flavor.
- Brown sugar (packed): Deepens the filling’s sweetness and gives a lovely molasses note.
- Ground cinnamon: A classic choice for the filling, marrying perfectly with the pumpkin.
- Cream cheese (softened): For the luscious, tangy-sweet glaze—let it come to room temp for easy mixing.
- Powdered sugar: Creates the smooth, fluffy glaze that drapes over every roll.
- Vanilla extract: A touch for extra warmth and depth in the glaze.
- Milk: Just enough to thin the glaze to your favorite drizzling consistency.
How to Make Pumpkin Cinnamon Rolls
Step 1: Bloom the Yeast
Start by whisking together the warm milk, yeast, and granulated sugar in a large mixing bowl. Let this mixture sit for 5 to 10 minutes. Your patience will be rewarded with a foamy, bubbly top—proof that the yeast is alive and ready to go! If you don’t see any activity, your yeast may be old, so consider starting over for the fluffiest Pumpkin Cinnamon Rolls possible.
Step 2: Make the Dough
Add the pumpkin puree, egg, melted butter, salt, pumpkin pie spice, and all-purpose flour to the yeast mixture. Mix everything together until a soft, slightly sticky dough forms. Knead the dough by hand or with a dough hook attachment for 6 to 8 minutes, until it turns silky smooth and elastic. This is the foundation for those dreamy, bakery-style Pumpkin Cinnamon Rolls.
Step 3: First Rise
Place your dough in a lightly greased bowl and cover it with a towel or plastic wrap. Set it in a warm place and let it rise for 60 to 90 minutes, or until doubled in size. The anticipation is real, but this slow rise is what leads to soft, pillowy rolls worthy of any occasion.
Step 4: Prepare the Filling
As the dough rises, combine the brown sugar, cinnamon, and pumpkin pie spice in a small bowl. Have your softened butter ready—this trio is the secret to that gooey, fragrant swirl inside every bite of these Pumpkin Cinnamon Rolls.
Step 5: Fill and Shape the Rolls
Once your dough has doubled, gently punch it down and transfer it to a well-floured surface. Roll it out into a big rectangle, about 12 by 18 inches. Spread the softened butter all over, then generously sprinkle your cinnamon-sugar mixture on top. Next, roll up the dough tightly from the long side and cut it into 12 even pieces. You’ll already be able to see and smell that signature swirl!
Step 6: Second Rise
Place the rolls cut side up in a greased 9×13-inch baking dish. Cover and let them rise again for 30 to 40 minutes, until they look snug and puffy. This step ensures your Pumpkin Cinnamon Rolls bake up light, airy, and absolutely indulgent.
Step 7: Bake
Preheat your oven to 350°F (175°C). Once ready, bake your rolls for 20 to 25 minutes or until they’re lightly golden on top. The aroma filling your kitchen will be positively irresistible, and you’ll see those beautiful pumpkin-orange swirls come to life.
Step 8: Make the Glaze and Finish
While the rolls are still warm, beat together the cream cheese and butter until creamy. Add powdered sugar, vanilla, and enough milk to make a luscious glaze. Drizzle generously over the warm rolls. Watching that glossy glaze melt into every crevice is pure magic!
How to Serve Pumpkin Cinnamon Rolls
Garnishes
Elevate your Pumpkin Cinnamon Rolls with a handful of chopped pecans or walnuts sprinkled over the glaze for delightful crunch. A light dusting of cinnamon or a few shavings of white chocolate add color and a little extra flair. If you want even more spice, try a pinch of nutmeg or cloves on top.
Side Dishes
These rolls are rich and satisfying, but they pair beautifully with a big bowl of fresh fruit or a tangy citrus salad to balance the sweetness. For a cozy breakfast, serve with creamy Greek yogurt or alongside softly scrambled eggs. And don’t forget a steamy mug of coffee or chai latte—the perfect companion to the warm flavors of your Pumpkin Cinnamon Rolls.
Creative Ways to Present
For a show-stopping dessert table, serve your Pumpkin Cinnamon Rolls in a cast iron skillet or a vintage baking dish. You can also bake them as individual rolls in muffin tins for a neat, grab-and-go treat. Or, for festive occasions, add edible flowers or drizzle with salted caramel overnight—your guests won’t be able to resist reaching for seconds!
Make Ahead and Storage
Storing Leftovers
To keep your Pumpkin Cinnamon Rolls soft and moist, cover any leftovers tightly with plastic wrap or foil and store at room temperature for up to 2 days. For longer freshness, pop them in the refrigerator; just be sure to reheat before enjoying for that fresh-baked taste.
Freezing
These rolls freeze exceptionally well. Just wrap each unglazed roll individually and store them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and warm through before glazing. You can also freeze the baked and glazed rolls; just know the glaze may become a little thinner upon thawing (but still delicious)!
Reheating
To revive your Pumpkin Cinnamon Rolls, warm a single roll in the microwave for about 20 seconds, or reheat several rolls in a 300°F (150°C) oven until soft and gooey again. If the glaze has thickened in the fridge, a quick stir before spreading on warm rolls brings it back to perfection.
FAQs
Can I use homemade pumpkin puree?
Absolutely! Just make sure your puree isn’t too watery—drain any excess moisture with a paper towel, and your homemade puree will add an extra-fresh flavor to your Pumpkin Cinnamon Rolls.
What if I don’t have pumpkin pie spice?
No worries at all! You can make your own blend with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves, and 1/8 teaspoon ginger for a wonderful DIY substitute.
Can I prepare these rolls the night before baking?
Yes! Prepare the Pumpkin Cinnamon Rolls up to the point of the second rise, then cover tightly and refrigerate overnight. Let them come to room temperature and finish the second rise before popping them in the oven for easy, stress-free entertaining.
How do I prevent the rolls from sticking to the pan?
Be generous with your greasing—use butter or nonstick spray, and for extra insurance, line the pan with parchment paper. This way, every roll lifts out perfectly, with all that gooey filling intact.
Are these Pumpkin Cinnamon Rolls vegetarian?
Yes, they are! This recipe contains dairy and egg but is otherwise completely vegetarian, making it a comforting treat everyone at the table can enjoy.
Final Thoughts
If you’re craving a gooey, fragrant, and utterly delicious treat, you simply have to try these Pumpkin Cinnamon Rolls. There’s just something magical about biting into that tender pumpkin-infused dough swirled with cinnamon sugar and crowned with creamy glaze. I hope you’ll share them with loved ones and let them become a seasonal tradition in your own home!
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Pumpkin Cinnamon Rolls Recipe
- Total Time: 2 hours 30 minutes (including rise time)
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with these delicious Pumpkin Cinnamon Rolls. Soft, fluffy dough filled with a sweet, spiced mixture, and topped with a creamy glaze, these rolls are perfect for a cozy breakfast or dessert treat.
Ingredients
For the dough:
- 3/4 cup whole milk (warm)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1/4 cup unsalted butter (melted)
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
For the filling:
- 1/2 cup brown sugar (packed)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup unsalted butter (softened)
For the glaze:
- 4 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Prepare the dough: In a large bowl, combine warm milk, yeast, and sugar. Add pumpkin, egg, butter, salt, flour, and pumpkin pie spice. Knead until smooth. Let rise.
- Make the filling: Mix brown sugar, cinnamon, and pumpkin spice. Roll out dough, spread butter, sprinkle sugar mixture, roll up, and slice into rolls.
- Bake: Place rolls in a dish, let rise, then bake at 350°F for 20–25 minutes.
- Glaze: Beat cream cheese and butter, add sugar, vanilla, and milk. Spread over warm rolls.
Notes
- Prepare rolls ahead and refrigerate overnight for easy morning baking.
- Add chopped pecans for extra texture in the rolls.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
