Pumpkin Cinnamon Rolls

Soft, fluffy, and packed with cozy fall flavors, these Pumpkin Cinnamon Rolls are the perfect autumn treat. The pumpkin purée makes the dough extra tender while warm spices fill every swirl. Topped with a creamy glaze, they’re the kind of breakfast or dessert that feels like a hug in every bite.

Pumpkin Cinnamon Rolls

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• Author: Dominique
• Total Time: 2 hours
• Yield: 12 rolls 1x
• Diet: Vegetarian

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Description

Soft, fluffy, and packed with cozy fall flavors, these Pumpkin Cinnamon Rolls are the perfect autumn treat. The pumpkin purée makes the dough extra tender while warm spices fill every swirl. Topped with a creamy glaze, they’re the kind of breakfast or dessert that feels like a hug in every bite.

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Ingredients

Scale 1x2x3x

• ¾ cup (180 ml) warm milk (about 110°F/43°C)
• 2 ¼ teaspoons (1 packet) active dry yeast
• ½ cup (100 g) granulated sugar
• ½ cup (120 g) canned pumpkin purée
• ⅓ cup (75 g) unsalted butter, melted
• 1 large egg, room temperature
• 4 cups (480 g) all-purpose flour (plus more for dusting)
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ cup (100 g) brown sugar, packed
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• 4 tablespoons (60 g) unsalted butter, softened
• 4 oz (115 g) cream cheese, softened
• 2 tablespoons (30 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk

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Instructions

1. In a large mixing bowl, combine warm milk and yeast. Let sit 5–10 minutes until foamy.
2. Stir in sugar, pumpkin purée, melted butter, and egg. Add flour, salt, cinnamon, nutmeg, and ginger. Mix until dough forms.
3. Knead by hand (8–10 minutes) or with a stand mixer (5 minutes) until dough is smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
4. Punch down dough and roll into a 14×18-inch rectangle on a floured surface.
5. Spread softened butter over dough, then sprinkle evenly with brown sugar, cinnamon, and cloves.
6. Starting from the long edge, roll dough into a tight log. Slice into 12 even rolls.
7. Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.
8. Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes until golden brown.
9. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk; mix until creamy.
10. Spread glaze over warm rolls. Enjoy immediately!

Notes

For extra gooey rolls, pour ½ cup warm heavy cream over the rolls before baking. Add chopped pecans or walnuts to the filling for crunch. Spice it up with pumpkin pie spice instead of individual spices. Make ahead: Prepare rolls the night before, refrigerate, then bake fresh in the morning.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 310
• Sugar: 18g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 35mg

Keywords: pumpkin cinnamon rolls, fall baking, pumpkin recipe, cinnamon, cream cheese glaze

At a Glance

• Servings: 12 rolls
• Prep Time: 25 minutes (plus rising time)
• Cook Time: 25 minutes
• Total Time: About 2 hours
• Difficulty: Intermediate
• Estimated Cost: $10–12

Ingredients

For the Dough

• ¾ cup (180 ml) warm milk (about 110°F/43°C)
• 2 ¼ teaspoons (1 packet) active dry yeast
• ½ cup (100 g) granulated sugar
• ½ cup (120 g) canned pumpkin purée
• ⅓ cup (75 g) unsalted butter, melted
• 1 large egg, room temperature
• 4 cups (480 g) all-purpose flour (plus more for dusting)
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger

For the Filling

• ½ cup (100 g) brown sugar, packed
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• 4 tablespoons (60 g) unsalted butter, softened

For the Glaze

• 4 oz (115 g) cream cheese, softened
• 2 tablespoons (30 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk

Ingredient Swaps & Notes

• Use plant-based butter and dairy-free milk for a vegan version.
• Swap cream cheese glaze with a simple powdered sugar glaze if you prefer lighter topping.
• Fresh pumpkin purée works, but canned is easier and more consistent.

Step-by-Step Instructions

1. Activate Yeast: In a large mixing bowl, combine warm milk and yeast. Let sit 5–10 minutes until foamy.
2. Make the Dough: Stir in sugar, pumpkin purée, melted butter, and egg. Add flour, salt, cinnamon, nutmeg, and ginger. Mix until dough forms.

1. Knead & Rise: Knead by hand (8–10 minutes) or with a stand mixer (5 minutes) until dough is smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
2. Roll Out: Punch down dough and roll into a 14×18-inch rectangle on a floured surface.
3. Add Filling: Spread softened butter over dough, then sprinkle evenly with brown sugar, cinnamon, and cloves.

1. Shape Rolls: Starting from the long edge, roll dough into a tight log. Slice into 12 even rolls.
2. Second Rise: Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.
3. Bake: Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes until golden brown.
4. Make Glaze: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk; mix until creamy.
5. Frost & Serve: Spread glaze over warm rolls. Enjoy immediately!

Pro Tips & Variations

• For extra gooey rolls, pour ½ cup warm heavy cream over the rolls before baking.
• Add chopped pecans or walnuts to the filling for crunch.
• Spice it up with pumpkin pie spice instead of individual spices.
• Make ahead: Prepare rolls the night before, refrigerate, then bake fresh in the morning.

Serving Suggestions

• Serve with hot coffee, chai latte, or apple cider.
• Pair with scrambled eggs or a frittata for a balanced brunch.
• Dust with extra cinnamon before serving for a bakery-style finish.

Storage & Reheating

• Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
• Reheat in the microwave for 20–30 seconds or in the oven at 300°F (150°C) for 8–10 minutes.
• Freeze baked rolls (without glaze) for up to 2 months. Thaw overnight and glaze before serving.

Troubleshooting

• Dough didn’t rise? Yeast may have been expired or milk too hot.
• Rolls too dense? Dough wasn’t kneaded enough or didn’t rise fully.
• Burnt tops? Tent with foil halfway through baking.