There’s nothing quite like the smell of pumpkin cinnamon rolls baking in the oven on a crisp fall morning. That warm blend of cinnamon, pumpkin, and brown sugar filling the kitchen is my favorite part of the season. These soft, spiced rolls have been our family’s go-to weekend treat ever since my aunt first made them for Thanksgiving brunch years ago – now I bake them whenever we need a cozy pick-me-up.
What makes these pumpkin cinnamon rolls so special? It’s not just the fluffy dough or that irresistible cream cheese icing (though let’s be honest – that helps). It’s how all the fall flavors melt together in every bite. The pumpkin keeps them extra moist while adding that subtle earthy sweetness, and the cinnamon-sugar swirl becomes this gooey, caramelized perfection. Trust me, one taste and you’ll understand why my kids start begging for these as soon as the leaves start changing color.
Why You’ll Love These Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls are my ultimate comfort food—here’s why they’ll become yours too:
- Melt-in-your-mouth soft: The pumpkin keeps the dough incredibly tender, like a hug in every bite.
- Warm fall spices: Cinnamon and pumpkin are a match made in cozy heaven—just wait till that aroma hits your kitchen.
- Easy enough for weekdays: No fancy skills needed, just patience while the dough rises (I promise it’s worth it!).
- Crowd-pleaser magic: Bring these to brunch and watch them disappear before the coffee’s poured.
Seriously, that cream cheese icing dripping over the warm rolls? Pure happiness on a plate.
Ingredients for Pumpkin Cinnamon Rolls
Gathering the right ingredients makes all the difference with these pumpkin cinnamon rolls. I’ve learned through trial and error that quality matters here – especially with the pumpkin puree and spices. Here’s everything you’ll need, broken down so you can prep like a pro:
For the Dough
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1/4 cup granulated sugar (the perfect amount to let the pumpkin shine)
- 1 tsp salt (I use fine sea salt for even distribution)
- 2 1/4 tsp instant yeast (that’s one standard packet)
- 1/2 cup pumpkin puree (not pie filling – see my note below!)
- 1/4 cup milk, warmed to about 110°F (whole milk makes them extra rich)
- 1 large egg, room temperature (takes about 30 minutes out of the fridge)
- 1/4 cup unsalted butter, melted but cooled slightly
For the Cinnamon-Sugar Filling
- 1/4 cup softened unsalted butter (leave it out 30 minutes ahead)
- 1/2 cup packed brown sugar (dark brown gives deeper flavor)
- 2 tsp ground cinnamon (freshly opened for maximum aroma)
For the Cream Cheese Icing
- 4 oz cream cheese, softened (full-fat makes it luxuriously creamy)
- 1 cup powdered sugar (sifted to avoid lumps)
- 1/2 tsp vanilla extract (the real stuff – no imitations!)
- 1-2 tbsp milk (add gradually until it’s drizzle-perfect)
Pro Tip: About that pumpkin puree – homemade is fantastic if you’ve got it, but a quality canned version works beautifully too. Just avoid anything labeled “pumpkin pie filling” – those have added sugars and spices that’ll throw off our perfect balance. For more on the benefits of pumpkin, check out this resource.
How to Make Pumpkin Cinnamon Rolls
Okay, let’s get to the fun part! Making these pumpkin cinnamon rolls is easier than you might think – I’ll walk you through each step just like I learned from my aunt. The secret is taking your time with the dough and not rushing the rising process. Trust me, that patience pays off in pillowy-soft results!
Preparing the Dough
First, whisk together your flour, sugar, salt, and yeast in a large bowl. In another bowl, whisk the pumpkin puree, warm milk, egg, and melted butter until smooth. Now here’s where the magic starts – pour the wet ingredients into the dry and stir until a shaggy dough forms.
Turn it out onto a lightly floured surface and knead for about 5-7 minutes. You’ll know it’s ready when the dough springs back when poked and feels smooth like a baby’s cheek. Place it in a greased bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour – it should double in size. (My favorite trick? Turn your oven light on and let it rise in there!)
Rolling and Filling
Once your dough has risen beautifully, punch it down (so satisfying!) and roll it out into a roughly 12×16 inch rectangle on a floured surface. Spread that softened butter evenly over the dough – right to the edges! Then sprinkle your cinnamon-brown sugar mixture over the buttered dough like you’re decorating the most delicious autumn artwork.
Now for the rolling technique: start from the long side and roll tightly but gently, keeping it even as you go. Pinch the seam to seal, then use dental floss or a sharp knife to cut into 12 equal pieces. Place them in a greased 9×13 pan with some space between each roll – they’ll puff up more during the second rise!
Baking and Icing
Let your rolls rise again for about 30 minutes while you preheat the oven to 375°F. They’re ready to bake when they look puffy and have filled out the pan. Bake for 20-25 minutes until they’re golden brown and your kitchen smells like heaven.
While they bake, whip up that dreamy cream cheese icing: beat the softened cream cheese until smooth, then gradually add powdered sugar and vanilla. Thin with milk until it’s pourable but still thick. The moment those rolls come out of the oven, drizzle the icing over them while they’re still warm – watching it melt into all those cinnamon-swirl crevices is pure joy!
Tips for Perfect Pumpkin Cinnamon Rolls
After making these pumpkin cinnamon rolls more times than I can count, here are my foolproof tips for bakery-worthy results every time:
- Pumpkin matters: Fresh puree gives amazing flavor, but if using canned, blot excess moisture with a paper towel first.
- Find the warm spot: My oven with just the light on creates the perfect cozy environment for dough to rise beautifully.
- Spice to your heart’s content: Add a pinch of nutmeg or ginger to the filling if you love extra warmth.
- Roll with confidence: Tight rolling prevents gaps but don’t squish – keep it gentle like rolling a sleeping bag.
- Icing timing is everything: Drizzle when rolls are warm so it melts slightly but not so hot that it disappears completely.
These little tricks make all the difference between good rolls and “oh my goodness” rolls!
Ingredient Substitutions
Life happens, and sometimes you need to swap ingredients! Here’s what works (and what doesn’t) when making these pumpkin cinnamon rolls:
- Milk: Almond or oat milk works fine, but whole dairy milk gives the richest texture.
- Sugar: Maple syrup can replace brown sugar in the filling – just reduce other liquids slightly.
- Butter: Coconut oil works surprisingly well for the dough, but nothing beats real butter for flavor.
- Egg: Flax eggs work in a pinch, but your rolls might be slightly denser.
One rule I never break? Using real pumpkin puree – those “pumpkin spice” shortcuts change everything!
Storing and Reheating
These pumpkin cinnamon rolls stay wonderfully soft for days if stored right. Let them cool completely (if you can resist!), then tuck them into an airtight container at room temperature for up to 3 days. For longer keeping, I freeze them unfrosted in freezer bags – they’ll stay perfect for a month. When that cinnamon roll craving hits, just thaw overnight in the fridge or pop one straight into the microwave for 20-30 seconds. Pro tip: Warm them in the oven at 300°F for 5 minutes to bring back that fresh-from-the-oven magic – the icing can wait until after reheating!
Pumpkin Cinnamon Rolls FAQ
Over the years, I’ve gotten so many questions about these pumpkin cinnamon rolls – here are the ones that pop up most often with my tried-and-true answers:
Can I make pumpkin cinnamon rolls ahead?
Absolutely! My favorite trick is preparing them through the second rise the night before, then covering tightly and refrigerating. In the morning, just pop them in the preheated oven – they’ll bake up perfectly while you brew coffee. The dough actually develops more flavor this way!
Is canned pumpkin okay to use?
Yes! I use high-quality canned pumpkin puree all the time (Libby’s is my go-to). Just make sure it’s pure pumpkin, not pumpkin pie filling – those have added sugars and spices that’ll throw off our perfect balance. If your puree looks watery, give it a quick blot with paper towels.
How do I prevent dry dough?
Three things: 1) Don’t over-flour when kneading – the dough should be slightly tacky, 2) Measure your flour correctly (spoon it into the cup, don’t scoop!), and 3) Don’t overbake – start checking at 20 minutes. That pumpkin keeps them moist, but timing is everything.
Can I freeze pumpkin cinnamon rolls?
You bet! Freeze them unfrosted after baking and cooling. When craving strikes, thaw overnight in the fridge or microwave briefly, then warm in a 300°F oven for 5 minutes. Make the icing fresh though – frozen cream cheese icing gets weird.
Why didn’t my rolls rise properly?
Usually it’s one of three things: old yeast (test it in warm water first), milk that was too hot (it should be warm, not scalding), or a chilly rising spot. My oven-with-the-light-on trick fixes that last one every time!
Can I make these without a stand mixer?
Of course! I actually prefer making the dough by hand – there’s something therapeutic about kneading. Just be patient and keep at it until the dough becomes smooth and elastic. Your arms get a workout, but the results are worth it.
Nutritional Information
Just so you know what you’re indulging in (because let’s be honest – these are totally worth it!): Each pumpkin cinnamon roll clocks in at about 280 calories. Here’s the breakdown per roll:
- Calories: 280
- Fat: 10g (6g saturated)
- Carbs: 42g
- Sugar: 18g
- Protein: 4g
- Fiber: 2g
Remember, these are estimates – your actual numbers might vary slightly depending on exact ingredients and how generously you drizzle that irresistible cream cheese icing!
Share Your Pumpkin Cinnamon Rolls
Nothing makes me happier than seeing your pumpkin cinnamon roll creations! Whether it’s your first time making them or you’ve put your own spin on the recipe, I’d love to hear about your baking adventure. Did you add a pinch of nutmeg to the filling? Maybe you tried them with a maple glaze instead? Snap a photo of those golden swirls and share your masterpiece!
Leave a comment below telling me how they turned out – was the dough as soft as promised? Did your family go crazy for them like mine always does? Your tips and tweaks might just help the next baker create their perfect batch. After all, recipes are meant to be shared and enjoyed together, just like those Sunday mornings when the whole house smells like cinnamon and pumpkin.
Print
12 Irresistible Pumpkin Cinnamon Rolls That’ll Steal Your Heart
- Total Time: 1 hour 55 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Delicious pumpkin cinnamon rolls, a perfect cozy fall treat. Soft, spiced, and topped with cream cheese icing.
Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp instant yeast
- 1/2 cup pumpkin puree
- 1/4 cup milk, warmed
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/4 cup softened butter (for filling)
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tbsp milk (for icing)
Instructions
- Mix flour, sugar, salt, and yeast in a bowl.
- Add pumpkin puree, warm milk, egg, and melted butter. Mix until dough forms.
- Knead dough for 5-7 minutes until smooth. Let rise for 1 hour.
- Roll dough into a rectangle. Spread softened butter over it.
- Sprinkle brown sugar and cinnamon evenly.
- Roll dough tightly and slice into 12 pieces.
- Place rolls in a greased pan. Let rise for 30 minutes.
- Bake at 375°F for 20-25 minutes until golden.
- Beat cream cheese, powdered sugar, vanilla, and milk for icing.
- Drizzle icing over warm rolls. Serve.
Notes
- Use fresh pumpkin puree for best flavor.
- Let dough rise in a warm place.
- Adjust cinnamon to taste.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pumpkin cinnamon rolls, fall dessert, homemade cinnamon rolls