Pumpkin Cinnamon Rolls Recipe

There’s something about warm pumpkin cinnamon rolls fresh from the oven that just feels like a hug on a plate. The soft, fluffy dough paired with a rich swirl of cinnamon and the subtle sweetness of pumpkin makes these cinnamon rolls perfect for breakfast, brunch, or a cozy snack. My own kitchen fills with the scent of fall spices every time I bake this recipe, and I’m excited to share exactly how you can bring that magic into your home.

These pumpkin cinnamon rolls aren’t just tasty—they’re a comforting treat that anyone can make, even if you’re a little nervous about tackling yeast dough for the first time. I’ll walk you through each step to get perfect rolls out of your oven, ready to impress your family and friends.

Ingredients for Pumpkin Cinnamon Rolls

Getting your ingredients just right sets you up for success with pumpkin cinnamon rolls. Here’s what you’ll need, carefully listed with clear descriptions so there’s no guessing:

• 4 cups all-purpose flour, plus extra for dusting
• 2 ¼ teaspoons active dry yeast (one packet)
• 1 cup whole milk, warmed (about 110°F/43°C to activate yeast properly)
• ½ cup pure pumpkin puree (not pumpkin pie filling)
• ⅓ cup granulated sugar
• ⅓ cup packed brown sugar (light or dark, your choice)
• ⅓ cup unsalted butter, melted and cooled slightly
• 2 large eggs, room temperature
• 1 teaspoon salt
• 1 tablespoon ground cinnamon for the filling
• ½ cup brown sugar packed for filling
• ¼ cup unsalted butter, softened, for spreading
• For icing: 4 oz cream cheese, softened; ¼ cup unsalted butter, softened; 1 ½ cups powdered sugar; 1 teaspoon vanilla extract; 1-2 tablespoons milk (optional, to thin)

Note on pumpkin puree: Using canned pure pumpkin puree works best—skip the pumpkin pie filling since it has spices and sugars that will throw this off. Make sure your milk is warm but not hot to avoid killing the yeast.

Pumpkin Cinnamon Rolls Recipe That Delivers 5 Irresistible Flavors

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Pumpkin Cinnamon Rolls recipe that brings five mouthwatering flavors to your table Perfect for cozy mornings and sweet cravings

• Author: molly
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 55 minutes
• Yield: 12 rolls
• Category: Breakfast
• Cuisine: American

Ingredients

Scale 1x2x3x

4 cups all-purpose flour, plus extra for dusting

2 ¼ teaspoons active dry yeast (one packet)

1 cup whole milk, warmed (about 110°F/43°C)

½ cup pure pumpkin puree (not pumpkin pie filling)

⅓ cup granulated sugar

⅓ cup packed brown sugar (light or dark)

⅓ cup unsalted butter, melted and cooled slightly

2 large eggs, room temperature

1 teaspoon salt

1 tablespoon ground cinnamon for the filling

½ cup brown sugar packed for filling

¼ cup unsalted butter, softened, for spreading

4 oz cream cheese, softened (for icing)

¼ cup unsalted butter, softened (for icing)

1 ½ cups powdered sugar (for icing)

1 teaspoon vanilla extract (for icing)

1–2 tablespoons milk (optional, for icing consistency)

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Instructions

Activate the yeast: Stir the yeast into the warm milk along with a pinch of sugar. Let it sit 5–10 minutes until frothy.

Mix the dough: In a mixing bowl, combine flour, salt, and sugars. Add the pumpkin puree, eggs, melted butter, and the frothy yeast mixture. Stir until it forms a sticky dough.

Knead the dough: Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic.

First rise: Place dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for about 1.5 hours or until doubled in size.

Prepare filling: Mix brown sugar and cinnamon in a bowl. Keep butter soft on the side.

Roll out the dough: Punch down dough gently and roll into a 16×12 inch rectangle on a floured surface.

Spread butter and add filling: Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.

Form the rolls: Starting from the long side, roll the dough tightly into a log. Use a sharp knife to cut into 12 equal rolls.

Second rise: Place the rolls in a greased 9×13 inch pan, spaced slightly apart. Cover and let rise for 45 minutes until puffy.

Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown but not overly dark.

Make the icing: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mix well, adding milk if needed to reach drizzle consistency.

Finish: Spread or drizzle icing over warm rolls and enjoy.

Notes

Soft, fluffy pumpkin cinnamon rolls with a rich cinnamon swirl and cream cheese icing – a comforting fall treat perfect for breakfast or brunch.

How to Prepare Pumpkin Cinnamon Rolls Step-by-Step

Making pumpkin cinnamon rolls is easier than you think. I’ll break down the process to keep it smooth and stress-free. You’ll want about 3 hours from start to finish, but most of that is hands-off time for the dough to rise. Here’s how I do it:

1. Activate the yeast: Stir the yeast into the warm milk along with a pinch of sugar. Let it sit 5–10 minutes until frothy. This means the yeast is alive and kicking.
2. Mix the dough: In a mixing bowl, combine flour, salt, and sugars. Add the pumpkin puree, eggs, melted butter, and the frothy yeast mixture. Stir until it forms a sticky dough.
3. Knead the dough: Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic. If your hands get sticky, sprinkle a little flour but try not to add too much or rolls may get dense.
4. First rise: Place dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for about 1.5 hours or until doubled in size.
5. Prepare filling: Mix brown sugar and cinnamon in a bowl. Keep butter soft on the side.
6. Roll out the dough: Punch down dough gently and roll into a 16×12 inch rectangle on a floured surface.
7. Spread butter and add filling: Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
8. Form the rolls: Starting from the long side, roll the dough tightly into a log. Use a sharp knife to cut into 12 equal rolls.
9. Second rise: Place the rolls in a greased 9×13 inch pan, spaced slightly apart. Cover and let rise for 45 minutes until puffy.
10. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown but not overly dark.
11. Make the icing: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mix well, adding milk if needed to reach drizzle consistency.
12. Finish: Spread or drizzle icing over warm rolls and enjoy every gooey, spicy bite.

Timing is key here—don’t rush the rising steps. Waiting may feel long, but it’s what makes those rolls fluffy and soft. And while it bakes, your kitchen will smell like heaven.

Why You’ll Love This Pumpkin Cinnamon Rolls Recipe

• Soft and fluffy dough with the perfect rise every time
• Rich pumpkin flavor that’s not overpowering
• Balanced sweetness with warm cinnamon spice
• Cream cheese icing adds a tangy finish you’ll crave
• Great for fall mornings, holiday brunches, or anytime comfort food
• Simple ingredients you likely have on hand
• Step-by-step instructions that are easy to follow

Making these pumpkin cinnamon rolls has become a fall tradition in my house. They’re the kind of treat that brings people together—perfect with a cup of coffee or hot cider.

Tips for Perfect Pumpkin Cinnamon Rolls Every Time

• Use fresh yeast for best results or check expiration if using packets.
• Keep ingredients at room temperature; cold eggs or milk can slow yeast.
• Don’t add too much flour when kneading—the dough should be slightly sticky for softness.
• Cover dough with a damp cloth to keep it from drying out during rises.
• If rolls bake too brown but not done inside, tent with foil to finish baking.
• Make the cream cheese icing fresh or the day before, and keep it refrigerated.
• Try warming rolls slightly before serving for that fresh-out-of-the-oven feel.

Storage and Reheating Instructions

If you have leftovers—which might be rare—store the pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days or freeze individually wrapped rolls for up to 2 months.

To reheat, wrap a roll in a damp paper towel and microwave for about 20-30 seconds until warm and soft. You can also reheat in a 350°F oven for 10 minutes. Just be sure not to overheat or they’ll dry out.

Nutrition Disclaimer for Pumpkin Cinnamon Rolls

Nutritional values can vary widely based on brand, ingredient substitutions, and portion size. The nutrition info is an estimate and should be used only as a general guide. For exact data, consider calculating based on your specific ingredients and portions.

FAQs About Pumpkin Cinnamon Rolls

Can I make pumpkin cinnamon rolls ahead of time?

Yes, you can prepare the rolls completely through the second rise, then cover and refrigerate overnight. In the morning, let them come to room temperature for about 30 minutes before baking. This slow rise improves flavor and allows for flexible timing.

What if I don’t have pumpkin puree? Can I use fresh pumpkin?

You can roast and puree fresh pumpkin, but be sure to drain excess moisture so your dough isn’t too wet. Canned pumpkin puree is more consistent and easier to work with for this recipe.

How do I know if the yeast is active?

If your yeast mixture becomes foamy and bubbly within 5-10 minutes of mixing with warm milk and sugar, it’s active. If it doesn’t froth, the yeast might be dead and you’ll need a new batch.

Can these pumpkin cinnamon rolls be made vegan?

Yes, you can swap dairy milk with plant-based milk, use vegan butter, and a flaxseed or chia seed egg replacement. The texture might be slightly different but still delicious.

What’s the best way to get cinnamon rolls to stay soft longer?

Make sure not to overbake and keep them covered or in an airtight container. Adding the cream cheese icing while rolls are still warm adds moisture that helps keep them soft.