From the first swirl of orange-hued dough to the thick, creamy icing dripping down the sides, these Pumpkin Cinnamon Rolls are pure autumn magic in breakfast form. Imagine the tender warmth of pumpkin purée folded into a pillowy homemade dough, spiced to perfection with cinnamon and a whisper of pumpkin pie spice, then lavishly layered with a tangy-sweet cream cheese frosting. Each bite is a celebration—whether you’re waking up on a chilly morning or gathering friends for a cozy brunch, this recipe brings the soul-soothing flavors of fall right to your kitchen.
Ingredients You’ll Need
You’ll be amazed by how a handful of simple, familiar ingredients come together to create the irresistibly soft, golden spirals of these Pumpkin Cinnamon Rolls. Each component is carefully chosen: the pumpkin adds vibrant color, moisture, and flavor, while classic ingredients like yeast and flour give the rolls their famous fluffy texture.
- Warm milk (3/4 cup): The perfect temperature helps the yeast bloom, ensuring your rolls rise beautifully.
- Active dry yeast (2 1/4 tsp): Responsible for the delicate lift and airy crumb in each roll.
- Granulated sugar (1/4 cup): Adds gentle sweetness and feeds the yeast during rising.
- Unsalted butter, melted (1/4 cup): Enriches the dough with flavor and tenderness.
- Canned pumpkin purée (1/2 cup): The star ingredient, providing color, moisture, and unmistakable pumpkin flavor.
- Large egg (1): Binds the dough together for a supple texture.
- Salt (1/2 tsp): Balances and enhances all the flavors.
- All-purpose flour (3 1/2 cups): The backbone of a sturdy yet soft roll.
- Unsalted butter, softened (1/3 cup, for filling): Makes a luscious base for the spiced sugar swirl.
- Brown sugar, packed (3/4 cup): Brings caramel-like richness to the filling.
- Ground cinnamon (1 tbsp): Infuses warmth and coziness into every bite.
- Pumpkin pie spice (1/2 tsp): Rounds out the filling with signature autumnal notes.
- Cream cheese, softened (4 oz): Tangy and creamy, it’s frosting heaven.
- Unsalted butter, softened (1/4 cup, for frosting): Helps the icing glide and adds lushness.
- Powdered sugar (1 cup): Sweetens and thickens the smooth frosting.
- Vanilla extract (1/2 tsp): Lends a subtle, aromatic undertone.
- Milk (1–2 tbsp, as needed): Adjusts the frosting to your preferred consistency.
How to Make Pumpkin Cinnamon Rolls
Step 1: Activate the Yeast
Combine the warm milk, yeast, and a tablespoon of sugar in a large bowl or the bowl of your stand mixer. Let this mixture rest for 5 to 10 minutes. You’ll know the yeast is ready when it forms a foamy layer across the top—the sign of delicious rolls on the horizon!
Step 2: Make the Pumpkin Dough
Add the remaining sugar, melted butter, pumpkin purée, egg, and salt to the bowl. Mix well to blend the ingredients into a golden, velvety batter. Gradually stir in the flour, watching as your dough transforms from sticky to smooth. Knead for 6 to 8 minutes, until the dough is supple and elastic—either by hand or with a dough hook. Place the dough in a greased bowl, cover, and let rise in a warm place for an hour, or until doubled in size.
Step 3: Prepare the Cinnamon Filling
While your pumpkin dough rises, mix together the brown sugar, ground cinnamon, and pumpkin pie spice in a small bowl. Softened butter is key here—spread it evenly over the rolled-out dough before sprinkling on the spiced sugar mixture for that classic Pumpkin Cinnamon Rolls swirl.
Step 4: Shape and Slice the Rolls
Punch down the risen dough and gently roll it on a floured surface to about 16×12 inches. Slather with softened butter, sprinkle the spiced sugar filling edge-to-edge, then roll the dough tightly from the long side to create a beautiful spiral. Slice into 12 even pieces and arrange them in a greased 9×13-inch baking dish.
Step 5: Second Rise and Bake
Cover your shaped Pumpkin Cinnamon Rolls and let them rise again for 30 to 45 minutes, until they’re noticeably puffy. Bake at 350°F for 20 to 25 minutes, watching for that perfect golden brown color and an irresistible bakery aroma that fills your home.
Step 6: Make and Spread the Cream Cheese Frosting
Beat the cream cheese and butter together until perfectly smooth, then add powdered sugar, vanilla, and just enough milk for a spreadable texture. Frost the warm rolls generously, letting the luscious icing seep into the crevices. Now, cue applause!
How to Serve Pumpkin Cinnamon Rolls
Garnishes
To make your Pumpkin Cinnamon Rolls picture-perfect, consider a scattering of chopped toasted pecans or walnuts for crunch, a light dusting of extra cinnamon, or even a drizzle of caramel sauce. A little orange zest can also brighten and highlight the pumpkin flavor.
Side Dishes
Pair your rolls with a cup of freshly brewed coffee or a chai latte for an unbeatable fall breakfast. For brunch spreads, round things out with fresh fruit, crispy bacon, or a ramekin of creamy Greek yogurt on the side.
Creative Ways to Present
For parties, serve Pumpkin Cinnamon Rolls as a pull-apart tray, or slice each roll in half for mini versions perfect for snacking. Stack them in a rustic basket lined with a linen napkin, or serve on a festive cake stand for a centerpiece-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Pumpkin Cinnamon Rolls are best enjoyed fresh, but leftovers keep beautifully. Store any uneaten rolls in an airtight container at room temperature for up to two days, or in the fridge for up to four days to maintain their softness.
Freezing
These rolls freeze exceptionally well! You can freeze them before or after baking. For unbaked rolls, cover tightly and freeze after slicing (before the second rise), thaw and let rise before baking. Baked rolls can be tightly wrapped and frozen for up to 2 months—just hold off on frosting until ready to serve for maximum freshness.
Reheating
To bring Pumpkin Cinnamon Rolls back to life, simply microwave individual rolls for 10-20 seconds, or warm a panful in a 300°F oven for about 10 minutes. If frosted, cover loosely with foil to avoid drying out the icing.
FAQs
Can I make Pumpkin Cinnamon Rolls the night before?
Absolutely! Assemble the rolls through the second rise and refrigerate overnight. Bring them to room temperature before baking in the morning for a fast, fuss-free breakfast treat.
Can I use homemade pumpkin purée instead of canned?
You can! Just make sure your homemade purée is thick and not too watery, so your dough holds together and bakes up fluffy, not dense.
What’s the best way to slice the rolls without squishing them?
Dental floss (unflavored!) works wonders for cutting clean, even rolls without compressing the spiral—simply slide a piece under the dough, cross over the top, and pull tight.
How do I know when the rolls are done baking?
Your Pumpkin Cinnamon Rolls are done when the tops are deeply golden and the centers bounce back lightly when pressed—if you’re unsure, a quick peek at the center roll is always a good idea.
Can I add mix-ins to the filling?
Absolutely—chopped pecans, walnuts, or even mini chocolate chips add a delightful texture and surprise to each bite. Sprinkle a handful over the filling before rolling up for extra flair.
Final Thoughts
Every batch of Pumpkin Cinnamon Rolls I bake fills my kitchen with sweet nostalgia and cozy autumn anticipation—I can’t wait for you to experience the same. Give this recipe a try, and don’t be surprised when everyone asks for seconds (and the recipe)!
Print
Pumpkin Cinnamon Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours (including rising time)
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with these homemade Pumpkin Cinnamon Rolls. Soft, fluffy rolls filled with a sweet and spiced pumpkin filling, topped with a creamy cream cheese frosting – the perfect treat for a festive breakfast or brunch.
Ingredients
For the Dough:
- 3/4 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup canned pumpkin purée
- 1 large egg
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour
For the Filling:
- 1/3 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Prepare the Dough: In a large bowl or stand mixer, whisk together warm milk, yeast, and a tablespoon of sugar. Let sit until foamy. Add remaining sugar, melted butter, pumpkin purée, egg, and salt. Mix in flour until a soft dough forms. Knead until smooth. Let rise.
- Make the Filling: Roll out dough, spread with butter, sprinkle sugar, cinnamon, and pumpkin pie spice. Roll up and slice into rolls. Place in a baking dish and let rise.
- Bake the Rolls: Preheat oven, bake rolls until golden.
- Prepare the Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Frost warm rolls.
Notes
- For overnight rolls, assemble and refrigerate after the second rise. Let come to room temperature before baking.
- Add chopped pecans to the filling for a crunchy twist.
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
