Introduction
There are some recipes that just feel like fall. Pumpkin bread, apple crisp, hot cider—but my personal favorite? Pumpkin Cinnamon Rolls.
Every year when the leaves start to change and I dig out my cozy sweaters, I also bring out my rolling pin because pumpkin season simply demands a good cinnamon roll recipe. Imagine the softest, fluffiest rolls filled with warm cinnamon sugar and pumpkin spice, topped with a dreamy cream cheese glaze. That’s exactly what we’re baking today.
These Pumpkin Cinnamon Rolls are everything you love about classic cinnamon rolls but with a seasonal twist that makes them absolutely irresistible. They’re perfect for holiday mornings, cozy brunches, or when you just want your kitchen to smell like happiness.
And here’s the best part: they’re easier than you think. With my step-by-step guide, you’ll be whipping up bakery-worthy cinnamon rolls right from your own oven.
Ready to roll (pun fully intended)? Let’s get started!
Ingredients You’ll Need
Here’s the full list for these pumpkin-spiced beauties, along with substitution options so you can make them your own.
For the Dough:
- 4 ½ cups all-purpose flour (plus more for dusting)
- 1 packet (2 ¼ teaspoons) active dry yeast
- ½ cup warm milk (about 110°F / 43°C)
- ½ cup pumpkin purée (not pumpkin pie filling)
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- ¼ cup unsalted butter, melted (or coconut oil for dairy-free)
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
(Or just use 2 teaspoons pumpkin pie spice if you want to keep it simple!)
For the Filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (for consistency)
Substitution Ideas:
- Gluten-Free: Use a gluten-free all-purpose baking blend. Just note that texture may be slightly different.
- Vegan: Replace butter with vegan butter, eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water), and cream cheese with dairy-free cream cheese.
- Healthier: Swap half the all-purpose flour with whole wheat flour, reduce sugar slightly, and try a Greek yogurt glaze instead of cream cheese frosting.
Step-by-Step Instructions
Let’s break this down so you feel confident at every step of the way.
Step 1: Activate the Yeast
In a small bowl, whisk together warm milk and a pinch of sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy. This means your yeast is alive and ready to work its magic!
Step 2: Make the Dough
In a large mixing bowl (or stand mixer with dough hook), combine pumpkin purée, sugars, eggs, melted butter, salt, and spices. Stir in the foamy yeast mixture. Gradually add flour, 1 cup at a time, mixing until a soft dough forms.
Knead for about 6–8 minutes (by hand or mixer) until the dough is smooth and elastic. If it feels too sticky, add a little more flour, but be careful not to overdo it—soft dough makes softer rolls.
Step 3: First Rise
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 to 1 ½ hours, or until doubled in size.
Step 4: Prepare the Filling
In a small bowl, mix brown sugar, cinnamon, and pumpkin pie spice. Keep your softened butter ready to spread.
Step 5: Roll and Fill
Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle (about 16×12 inches). Spread softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
Step 6: Roll It Up
Starting with the long side, tightly roll up the dough into a log. Slice into 12 equal rolls using a sharp knife or dental floss (yes, it works like a charm for clean cuts!).
Step 7: Second Rise
Place rolls in a greased 9×13-inch baking dish. Cover and let them rise again for about 30–45 minutes, until puffy.
Step 8: Bake to Perfection
Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes, or until golden brown and cooked through. Try not to overbake—soft rolls are the goal here!
Step 9: Make the Glaze
While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk until creamy and spreadable.
Step 10: Frost and Enjoy
Spread glaze over warm rolls and dig in while they’re gooey, melty, and oh-so-cozy.
Extra Tips for the Best Pumpkin Cinnamon Rolls
✨ Serving Suggestions:
- Perfect for Thanksgiving morning or Christmas brunch.
- Pair with coffee, chai latte, or hot chocolate.
- For extra indulgence, drizzle with caramel sauce or sprinkle chopped pecans on top.
✨ Storage Advice:
- Store rolls in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
- Reheat in the microwave for 20–30 seconds to bring back their soft, gooey texture.
✨ Freezing Instructions:
- Freeze unbaked rolls after the second rise. Place in freezer-safe pan, cover tightly, and freeze up to 3 months. Thaw overnight in the fridge, then bake as directed.
- Or, freeze baked rolls without glaze. Warm them up and glaze before serving.
✨ Flavor Variations:
- Add chopped pecans or walnuts to the filling for crunch.
- Mix mini chocolate chips into the filling for pumpkin-chocolate bliss.
- Swap glaze for maple cream cheese frosting for an even more autumnal twist.
Nutritional Information (per roll, approx.)
- Calories: 320
- Carbs: 46g
- Sugar: 22g
- Fat: 12g
- Protein: 6g
- Fiber: 2g
(Values may vary depending on substitutions.)
FAQ: Pumpkin Cinnamon Rolls
Q: How long does it take to make Pumpkin Cinnamon Rolls?
A: About 2 ½ to 3 hours total including rise time. Active prep time is only about 30 minutes.
Q: Can I make the dough ahead of time?
A: Yes! Prepare the rolls through the second rise, cover tightly, and refrigerate overnight. In the morning, bake fresh rolls in just 25 minutes.
Q: Can I substitute canned pumpkin with fresh pumpkin?
A: Absolutely! Just roast, mash, and drain fresh pumpkin well. Too much liquid can make the dough sticky.
Q: Can I freeze Pumpkin Cinnamon Rolls?
A: Yes, both unbaked and baked rolls freeze beautifully. See freezing instructions above for best results.
Conclusion
And there you have it—warm, gooey, irresistible Pumpkin Cinnamon Rolls that taste like fall wrapped in a fluffy, spiced swirl. These are the kind of recipes that make memories—whether you’re baking them for a holiday breakfast, a lazy Sunday morning, or just to treat yourself on a crisp autumn day.
So go ahead, roll up your sleeves (literally), and bake a batch of these pumpkin-spiced beauties. I promise, your home will smell like a bakery, and your taste buds will thank you.
If you try this recipe, I’d love to hear from you! Leave a comment below, share this recipe with your fellow pumpkin lovers, and tag me on social media when you bake them. Nothing makes me happier than seeing your kitchen creations.
Happy baking, friends—and happy pumpkin season! 🎃🍁