Pumpkin Cinnamon Rolls Recipe

Soft, fluffy, and brimming with cozy autumn flavors, these Pumpkin Cinnamon Rolls are a breakfast dream come true. Each bite combines the warmth of cinnamon and nutmeg with the rich, velvety sweetness of pumpkin, creating a treat that feels like a hug in every mouthful. The tender dough, swirled with a spiced filling, bakes to golden perfection in just 25 minutes, filling your kitchen with an irresistible aroma. Perfect for lazy weekend mornings or holiday gatherings, these rolls are as comforting as they are indulgent.

With a prep time of three hours, these rolls are a labor of love that’s absolutely worth the effort. The gooey cream cheese glaze cascades over the warm rolls, adding a creamy tang that balances the sweetness. Whether you’re sharing them with loved ones or savoring them solo, these Pumpkin Cinnamon Rolls promise a delightful start to your day. Their soft, pillowy texture and rich, spiced flavor will have everyone reaching for seconds.

Ingredients for Pumpkin Cinnamon Rolls

• Pumpkin Dough:
  • 1/3 cup (80ml) whole milk
  • 2 Tablespoons (28g) unsalted butter
  • 1/2 cup (115g) canned pumpkin (not pumpkin pie filling)
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 2 and 2/3 cups (335g) all-purpose flour (spooned & leveled), plus more as needed
• Filling:
  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
• Maple Cream Cheese Icing:
  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 3 Tablespoons (45ml) pure maple syrup
  • 1 Tablespoon (15ml) whole milk
  • 2/3 cup (80g) confectioners’ sugar, sifted
  • Optional: 1/8 teaspoon ground cinnamon

Step-by-Step Instructions

1. Make the dough: Warm the milk and butter together until the butter is just melted and the mixture is lukewarm (105°F-115°F). Set aside. In a large bowl, whisk pumpkin puree, sugar, nutmeg, and salt. Add the warm milk/butter, egg, and yeast, and mix until combined. Gradually mix in 1 cup of flour, then add 1 and 2/3 cups more flour and beat for 1 minute.
2. Knead the dough: Knead in a mixer with a dough hook or by hand on a floured surface for 5 minutes. Add flour sparingly if the dough is too sticky. The dough should be soft and slightly tacky. Test readiness by poking it—it should slowly bounce back. Optionally, perform the “windowpane test” to check kneading.
3. 1st Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 2 hours or until doubled in size.
4. Prepare the pan: Grease a 9-inch square, round, 9×13-inch, or 11×7-inch baking dish.
5. Roll out the dough: Punch down the dough and roll it into a 10×14-inch rectangle on a floured surface. If the dough shrinks, let it rest for 10 minutes before continuing.
6. Add the filling: Spread softened butter evenly over the dough. In a small bowl, mix brown sugar, cinnamon, and spices, then sprinkle over the dough. Roll it up tightly and cut into 10-12 even rolls. Arrange in the prepared pan.
7. 2nd Rise: Cover the rolls and let them rise until doubled in size, about 1 hour.
8. Bake: Preheat the oven to 350°F (177°C). Bake the rolls for 22-28 minutes, tenting with foil after 15 minutes to prevent over-browning. Let cool on a wire rack for 10 minutes.
9. Make the icing: Beat softened cream cheese until smooth. Add maple syrup and milk, then beat until combined. Mix in confectioners’ sugar (and optional cinnamon) until creamy. Spread over warm rolls.
10. Serve and store: Enjoy immediately or store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Storage and Reheating Tips for Perfect Rolls Every Time

These pumpkin cinnamon rolls can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep them fresh, cover them tightly with plastic wrap or place them in an airtight container. For longer storage, you can freeze unfrosted rolls for up to 3 months—just wrap them individually in plastic wrap and store them in a freezer-safe bag. When ready to enjoy, thaw overnight in the refrigerator and warm in the oven at 300°F (150°C) for 10-15 minutes. If reheating from room temperature, a quick 10-second zap in the microwave works too!

Creative Topping Ideas to Take Them to the Next Level

While the maple cream cheese icing is delicious, you can get creative with other toppings! Try drizzling caramel sauce or adding a sprinkle of toasted pecans for extra crunch. For a spicy twist, mix a pinch of cayenne pepper into the icing. If you’re a fan of chocolate, melt some dark chocolate and drizzle it over the rolls. Vanilla glaze or a dusting of powdered sugar are simpler options that still taste amazing.

Time-Saving Tips for Busy Bakers

Short on time? You can prepare the dough the night before and let it rise in the refrigerator overnight. Just take it out 1 hour before rolling to let it soften. Another shortcut is to use pre-made pumpkin spice blend instead of measuring individual spices for the filling. If you’re making the icing ahead, store it in the fridge and let it come to room temperature before spreading. These small tweaks can save you precious morning minutes!

Equipment Guidance for Effortless Baking

For this recipe, a stand mixer with a dough hook makes kneading a breeze, but a sturdy wooden spoon and your hands work just as well. A rolling pin with adjustable rings ensures your dough is rolled to an even thickness. To prevent sticking, use a silicone baking mat or parchment paper when rolling and cutting the dough. And don’t forget a sharp serrated knife for clean cuts—this ensures your rolls bake evenly and look picture-perfect!

Recipe Variations to Mix It Up

Want to switch things up? Swap the pumpkin puree for sweet potato puree for a similar fall flavor. For a nutty twist, add chopped walnuts or pecans to the filling. If you’re a fan of fruit, try layering thinly sliced apples on the dough before adding the sugar and spices. For a savory version, skip the sugar in the dough and filling, and add a blend of herbs like rosemary and thyme for a unique twist. The possibilities are endless!

Pumpkin Cinnamon Rolls Recipe

Neha

Soft, fluffy, and brimming with cozy autumn flavors, these Pumpkin Cinnamon Rolls are a breakfast dream come true. The tender dough, swirled with a spiced filling, bakes to golden perfection in just 25 minutes, filling your kitchen with an irresistible aroma.

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 25 minutes mins

Total Time 28 minutes mins

Course Breakfast

Cuisine American

Servings 10

Ingredients

  

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Pumpkin Dough

• 1/3 cup whole milk
• 2 Tablespoons unsalted butter
• 1/2 cup canned pumpkin not pumpkin pie filling
• 1/4 cup granulated sugar
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 large egg
• 2 and 1/4 teaspoons instant or active dry yeast 1 standard packet, see note
• 2 and 2/3 cups all-purpose flour spooned & leveled, plus more as needed for hands and work surface

Filling

• 6 Tablespoons unsalted butter softened to room temperature
• 1/2 cup packed light or dark brown sugar
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Maple Cream Cheese Icing

• 4 ounces full-fat brick cream cheese softened to room temperature
• 3 Tablespoons pure maple syrup
• 1 Tablespoon whole milk
• 2/3 cup confectioners’ sugar sifted
• 1/8 teaspoon ground cinnamon optional

Instructions

 

• Make the dough: Warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is just melted. You want the mixture lukewarm (105°F (41°C)-115°F (46°C)), not scorching hot. Set aside. Whisk the pumpkin puree, sugar, nutmeg, and salt together in a large bowl or in the bowl of your stand mixer. Whisk in the warmed milk/butter, egg, and yeast until combined. Using the dough hook or paddle attachment on low speed or mixing by hand using a silicone spatula or wooden spoon, mix in 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl as needed. Add 1 and 2/3 cups more flour and beat for 1 more minute.
• Knead the dough: Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
• 1st Rise: Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size. (I always let it rise on the counter and it takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
• Grease the bottom and sides of a 9-inch square baking dish, 9-inch round baking dish, 9×13-inch baking dish, or 11×7-inch baking dish. This recipe yields 10-12 rolls and they can fit into any of those size pans.
• Roll out the dough: Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 10×14-inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
• Add the filling: Spread softened butter evenly on top of the rolled-out dough. Combine the brown sugar, cinnamon, and spices into a small bowl. Sprinkle all over the top. Roll it up tightly. Using a very sharp knife, cut into 10-12 even rolls. Arrange rolls in the prepared pan.
• 2nd Rise: Cover the rolls tightly and allow to rise until doubled in size, about 1 hour. (Or use the overnight option below.)
• Preheat oven to 350°F (177°C).
• Bake rolls for about 22-28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.
• Make the icing: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the confectioners’ sugar (and cinnamon, if using) and beat on medium speed until creamy. Spread on warm cinnamon rolls.
• Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Keyword baking, cinnamon rolls, fall dessert, pumpkin, sweet bread

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