Pumpkin Cinnamon Rolls

Discovering these pumpkin cinnamon rolls last fall made my pumpkin season even better. I haven’t stopped craving their gooey deliciousness yet!

Fluffy, tender, and swirled with pumpkin puree and cozy spices, they’re basically autumn in a pan. And don’t even get me started on the sweet cinnamon cream cheese frosting!

Serve them warm and pillowy for breakfast or brunch. You’ll love unraveling these fall favorites with family and friends!

Ingredient Notes

For the Pumpkin Cinnamon Roll Dough & Cinnamon Sugar Filling

• Pumpkin Puree: Adds moisture, natural sweetness, and a rich, autumn-inspired flavor. Be sure to get canned pumpkin puree, not pumpkin pie filling!
• Warm Milk & Active Dry Yeast: The milk activates the yeast, forming a foamy mixture that ensures a proper rise and a fluffy texture. No baking soda needed!
• Granulated & Brown Sugars: Granulated sugar feeds the yeast and sweetens the dough. Brown sugar caramelizes during baking to create a molasses-rich filling. I use light brown sugar for the best taste.
• Unsalted Butter: Adds richness and tender layers to both the dough and the filling.
• Egg: Provides structure and richness, resulting in a softer, more tender crumb.
• Vanilla Extract: Enhances the sweetness and complements the fall spices.
• All-Purpose Flour: Unless another type of flour is absolutely necessary, I always bake with all-purpose flour. It’s budget-friendly and easy to work with. It gives the pumpkin rolls their soft, chewy texture and sturdy structure.
• Ground Cinnamon & Pumpkin Pie Spice: Provides the classic cinnamon roll flavor with an autumnal twist.
• Salt: Balances the recipe by regulating yeast activity and offsetting the sweetness.

For the Cinnamon Cream Cheese Frosting

• Softened Cream Cheese & Butter: The tangy, creamy base of the frosting.
• Powdered Sugar: Sweetens the cream cheese without adding the graininess granulated sugar. Be sure to sift it for the most velvety frosting consistency.
• Vanilla Extract & Ground Cinnamon: Provide the frosting with its signature, sweetly spiced flavor.

How to Make Pumpkin Cinnamon Rolls

Activate Yeast:

Combine the warm milk and yeast in a large mixing bowl. Stir gently, then rest for 5 to 10 minutes until the mixture becomes foamy.

Add Wet Ingredients:

Mix the pumpkin, granulated sugar, butter, egg, and vanilla with the activated yeast. Mix until smooth.

Add Dry Ingredients:

Slowly add the flour, pumpkin spice, and salt. I mix by hand, but you can use a stand mixer, if you prefer. Mix until a soft dough forms.

Knead:

Transfer the dough to a lightly floured surface (or use the mixer). Knead for 7 to 8 minutes until smooth and elastic. Try not to add too much extra flour.

Let Rise:

Place the dough in a lightly greased bowl and cover with plastic wrap or a damp towel. Move it to a warm, draft-free area and leave it to rise for about an hour.

Mix Filling:

Combine the brown sugar, cinnamon, and pumpkin spice in a small bowl. Set aside.

Roll:

Punch down the risen dough. Roll it into an 18×12-inch rectangle on a floured surface. Ensure the thickness is even throughout.

Add Filling:

Spread softened butter and the sugar-spice filling over the entirety of the dough.

Roll & Cut:

Roll the dough into a tight log, starting from the longer edge. Cut it into 12 equal slices. I typically use unflavored dental floss, but a sharp knife will also suffice.

Rise Again:

Arrange the rolls in a greased 9×13-inch baking pan. Leave a small amount of space between each for expansion. Cover loosely with plastic wrap and place somewhere warm. Let the rolls rise for 30 to 40 minutes until puffy.

Bake:

Preheat the oven to 350 degrees Fahrenheit. Bake for 22 to 25 minutes or until golden brown on top.

Cool & Make Frosting:

Let the rolls cool in the baking pan for about 5 minutes. While they’re cooling, beat the cream cheese and softened butter until smooth. Add the powdered sugar, vanilla, and cinnamon. Mix well.

Frost & Serve:

Spread the frosting generously over the warm rolls. Serve immediately, and enjoy!

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Tips for the Best Pumpkin Cinnamon Rolls

I’ve made these so often that I’ve come up with some pretty decent tips. Hopefully, you’ll find them helpful, as well.

• Milk temperature matters. Ensure your milk is precisely 110 degrees Fahrenheit to properly activate the yeast. If it’s too hot, it’ll kill the yeast. Too cold, and it won’t activate it. I use a food-safe thermometer to be sure.
• Keep the dough soft. Avoid adding too much flour when forming the dough. It should remain slightly sticky, and adding too much flour will make the rolls dense. Dust your hands and the surface lightly with flour instead of mixing in too much.
• Soften the butter properly. Set it out early to soften, but don’t melt it. It should be spreadable enough not to tear the dough, but you don’t want it runny.
• Need a warm spot? I keep my house cool, so I don’t have a “naturally” warm spot. Instead, I use my oven! Simply turn it to its lowest setting for a few minutes. Then, turn it off and place the covered dough inside. Perfect!
• Save yourself some time. After slicing the rolls, you can place them in the pan, cover them, and refrigerate overnight. Then, let them come to room temperature and rise slightly before baking the next day.
• Try fun variations. Don’t be afraid to experiment with add-ins! I like chopped pecans, raisins, or even maple syrup in the filling. I’ll sometimes swap the frosting for maple glaze, as well.

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How to Store

Believe it or not, these rolls will remain soft and fluffy for several days. You just have to store them properly.

• To Store: Store the frosted rolls in an airtight container at room temperature for up to 2 days. Or refrigerate them for up to 5 days.
• To Freeze: For best results, only freeze unfrosted rolls. Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the fridge, reheat, and frost them with fresh frosting before serving.
• To Reheat: Microwave individual rolls for 15 to 20 seconds until warm and soft. For unfrosted rolls, cover with foil and warm them in the oven. (325 degrees until heated through.)

Frequently Asked Questions

→ What type of pumpkin should I use?

Use canned pumpkin puree, not pumpkin pie filling, to achieve the right moisture and flavor balance.

→ How do I ensure the yeast activates properly?

Warm milk should be around 110°F to activate yeast without killing it. Use a thermometer for accuracy.

→ Can I prepare the rolls ahead of time?

Yes, assemble and refrigerate the shaped rolls overnight. Let them come to room temperature and rise before baking.

→ How should I store leftover rolls?

Keep frosted rolls in an airtight container at room temperature up to 2 days or refrigerate for up to 5 days.

→ What variations can I try?

Try adding chopped pecans, raisins, or swapping cream cheese frosting for a maple glaze for a different twist.