Pumpkin Cinnamon Rolls Recipe
There’s nothing quite like the magic of warm, fragrant Pumpkin Cinnamon Rolls straight out of the oven to make your kitchen feel extra cozy. These swirled beauties blend pumpkin puree with an irresistible combo of autumn spices, and the texture is perfectly soft and pillowy without being heavy. A slathering of silky cream cheese frosting takes things right over the top. Whether you’re sharing them for a festive weekend breakfast or sneaking one as an afternoon treat, every fluffy, spiced bite will remind you why this recipe deserves a spot on your favorites list.
Ingredients You’ll Need
The secret to unforgettable Pumpkin Cinnamon Rolls is starting with simple, quality ingredients that each play a key role—think of it as each item bringing something special to the table! Here’s exactly what you’ll need, and why you won’t want to skip a thing:
- Whole milk: Warm milk helps activate the yeast for that perfect rise and adds lovely richness to the dough.
- Active dry yeast: The heart of fluffy rolls—be sure it’s fresh for those beautiful bubbles and soft texture.
- Granulated sugar: Divided between the dough and helping to feed the yeast, bringing balanced sweetness.
- Canned pumpkin puree: Brings the gorgeous orange color, moistness, and a subtle earthy flavor that screams fall.
- Unsalted butter: Both melted (for richness in the dough) and softened (for a decadent filling and silky frosting).
- Large egg: Binds everything together for a tender, fluffy crumb.
- Vanilla extract: Adds depth and a delicate warmth to both dough and frosting.
- All-purpose flour: The sturdy backbone that keeps the rolls supple, soft, and chewy.
- Salt: A pinch brightens up all the sweet flavors so nothing tastes flat.
- Ground cinnamon: Essential for both the dough and filling—it’s that signature swirl every cinnamon roll needs!
- Ground nutmeg: Adds an extra layer of cozy spice that ties everything together.
- Ground cloves: Just a hint for deep, warm notes without overpowering.
- Brown sugar (for filling): Melts into gooey caramel with the cinnamon for classic, stick-to-your-fingers goodness.
- Softened cream cheese (for frosting): For a tangy-sweet, ultra-creamy finish that’s totally luscious.
- Powdered sugar (for frosting): Blends smoothly into the frosting, creating just the right touch of sweetness.
- Milk (for frosting): Brings everything together for a perfectly spreadable consistency.
How to Make Pumpkin Cinnamon Rolls
Step 1: Activate the Yeast
Start by combining the warm milk, yeast, and a spoonful of sugar in a large bowl. This little rest lets the yeast wake up and get foamy—if you see bubbles after five to ten minutes, you’re on the right track for wonderfully fluffy rolls!
Step 2: Mix Wet Ingredients and Spices
Whisk in the rest of the sugar, pumpkin puree, melted butter, egg, and vanilla extract. The canned pumpkin not only adds vivid color but infuses the dough with moisture and gentle sweetness, making your Pumpkin Cinnamon Rolls truly special.
Step 3: Add the Dry Ingredients and Knead
Gently stir in the flour, salt, cinnamon, nutmeg, and cloves until a soft dough forms. Knead for six to eight minutes by hand or in your mixer—this is where the dough transforms from sticky to elastic, promising a cloud-like crumb in every roll.
Step 4: First Rise
Transfer the dough to a greased bowl, cover it up, and let it rise somewhere warm for about an hour. You’ll know it’s ready when it’s doubled in size and delightfully puffy—patience makes the magic happen!
Step 5: Shape and Fill the Dough
Punch down the dough, then roll it into a generous rectangle on a floured surface. Slather with softened butter for the filling, then shower every inch with a mix of brown sugar and cinnamon. Rolling up from the long edge ensures heaps of that gooey spiced swirl in every slice.
Step 6: Second Rise
Slice the log into twelve even rolls and nestle them in a greased 9×13-inch baking dish. Cover again, and let them puff up for another 30–40 minutes while you preheat the oven. This step gives the Pumpkin Cinnamon Rolls their signature loft.
Step 7: Bake
Slide the pan into a 350°F oven and bake for 22–25 minutes until the tops are golden brown and your kitchen smells absolutely incredible. If you like extra-soft centers, check a minute or two early.
Step 8: Frost and Serve
Whip together the cream cheese, butter, powdered sugar, vanilla, and a splash of milk until smooth and dreamy. While the rolls are still warm, swirl the frosting generously over top—let it melt into all those nooks and crannies for ultimate deliciousness.
How to Serve Pumpkin Cinnamon Rolls
Garnishes
Add a festive touch with a shower of chopped toasted pecans, a sprinkle of extra cinnamon, or even a drizzle of caramel sauce. You can’t go wrong with a dusting of powdered sugar if you want that classic bakery vibe.
Side Dishes
Pair your Pumpkin Cinnamon Rolls with fresh fruit salad, crispy bacon, or a savory egg bake for a perfect brunch spread. They’re also delightful alongside a cup of strong coffee or a chai latte to accentuate all those warming spices.
Creative Ways to Present
Try serving the rolls on a rustic wooden board for a cozy brunch buffet, or stack on a pretty cake stand to turn breakfast into a celebration. For an extra-special twist, arrange mini rolls in muffin cups for a bite-sized treat at fall parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Cinnamon Rolls in an airtight container at room temperature for up to two days. For longer freshness, pop them in the refrigerator, where they’ll stay soft and luscious for up to a week.
Freezing
You can freeze unfrosted rolls tightly wrapped in plastic (or in a freezer bag) for up to two months. Thaw overnight in the fridge before frosting and reheating—they’ll taste just as fresh as the day you baked them!
Reheating
Warm individual rolls in the microwave for 15 to 20 seconds, or gently reheat a whole pan covered with foil in a 300°F oven until hot throughout. If frosted, give them just enough time to become deliciously gooey again.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree is thick and not watery, as too much moisture can make the dough sticky. Pat it dry with paper towels if needed for best results in your Pumpkin Cinnamon Rolls.
Can I make Pumpkin Cinnamon Rolls the night before?
Yes—these rolls are perfect for prepping ahead. Just shape the dough, arrange in your baking dish, then cover and refrigerate before the second rise. Let them come to room temperature and rise a bit more in the morning before baking.
What can I substitute for cream cheese in the frosting?
If you’re not a fan of cream cheese, try using plain Greek yogurt or mascarpone for tang, or simply make a classic vanilla buttercream instead. Each option will add its own unique flavor to your Pumpkin Cinnamon Rolls.
Do I need a stand mixer to make the dough?
Not at all! A big bowl, a sturdy spoon, and a bit of kneading by hand will get the job done beautifully. A stand mixer just makes it easier, especially if you make cinnamon rolls often!
How do I know when the rolls are perfectly baked?
Look for golden tops and a slight springiness when pressed—if the centers look doughy, cover loosely with foil and bake a few more minutes. Let the aroma guide you; your Pumpkin Cinnamon Rolls are ready when your whole kitchen smells amazing!
Final Thoughts
There’s nothing quite like baking Pumpkin Cinnamon Rolls to fill your home with warmth and a sense of celebration. I hope you fall in love with this recipe as much as my friends and family have—give it a try and make your next breakfast or brunch extra memorable!
Print
Pumpkin Cinnamon Rolls Recipe
- Total Time: 1 hour 45 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Delight your family with these homemade Pumpkin Cinnamon Rolls – a perfect fall breakfast treat with warm flavors of pumpkin, cinnamon, and cream cheese frosting.
Ingredients
Dough:
- 1 cup whole milk, warmed to 110°F
- 2¼ teaspoons active dry yeast
- ½ cup granulated sugar (divided)
- ½ cup canned pumpkin puree
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the filling:
- ¾ cup brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter, softened
For the frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Dough: Combine warm milk, yeast, and 1 tbsp sugar. Add remaining sugar, pumpkin, melted butter, egg, and vanilla. Mix in flour, salt, cinnamon, nutmeg, and cloves. Knead until smooth. Rise for 1 hour.
- Filling: Roll out dough, spread butter, sprinkle brown sugar and cinnamon, roll up, slice into rolls, place in baking dish. Rise for 30-40 minutes.
- Baking: Preheat oven to 350°F. Bake rolls for 22–25 minutes until golden brown.
- Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk to desired consistency. Spread over warm rolls.
Notes
- For overnight rolls, prepare up to second rise, refrigerate overnight, then let rise before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 360
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
