Pumpkin Cinnamon Rolls are soft, fluffy, and perfectly spiced treats that bring a little bit of fall into every bite. These rolls are filled with a warm cinnamon swirl and made extra moist with pumpkin puree, giving them a lovely golden color and subtle sweetness. The touch of cinnamon paired with pumpkin makes them a cozy, comforting choice for breakfast or a snack.
I love making these rolls on a cool weekend morning when the scent of pumpkin and cinnamon fills the kitchen—it instantly makes the whole house feel welcoming. One simple tip I swear by is to make sure the dough is soft and a little sticky; it helps keep the rolls nice and tender after baking. Plus, the gooey cinnamon filling is something everyone always asks for more of!
Serving these pumpkin cinnamon rolls warm with a drizzle of cream cheese glaze is my favorite way to enjoy them. Sometimes I make a big batch to share with friends or family because they just never last long. If you want a sweet start to the day that feels like a gentle hug, these rolls are the perfect choice to try out.
Key Ingredients & Substitutions
Pumpkin puree: This adds moisture, a soft texture, and a gentle pumpkin flavor. Use plain canned pumpkin, not pumpkin pie filling, to avoid extra spices and sugar. You can also substitute with sweet potato puree if desired.
Yeast: Active dry yeast helps the dough rise and become fluffy. Instant yeast can be used as a substitute; just add it directly to the dry ingredients without proofing.
Spices (cinnamon, nutmeg, ginger): These warm spices give rolls their fall flavor. You can adjust the amount to taste or swap in pumpkin pie spice for convenience.
Butter: Used melted in the dough and softened in the filling and icing. For dairy-free options, use plant-based butter substitutes or coconut oil.
Cream cheese: Creates a smooth, tangy icing that balances the sweetness. For a dairy-free version, try vegan cream cheese or a simple powdered sugar glaze.
How Can I Get Soft, Fluffy Pumpkin Cinnamon Rolls Every Time?
Getting the dough just right is key. Keep it soft and slightly sticky—it helps the rolls stay tender after baking. Here’s what to do:
- Warm your milk to about 110°F (43°C) before adding yeast to activate it without killing it.
- Knead the dough well for 8-10 minutes by hand or 5-7 minutes in a mixer. This develops gluten and gives a good rise.
- Let the dough rise in a warm spot until doubled in size; this can take 1 to 1 1/2 hours.
- Don’t skip the second rise after shaping; it makes rolls puff up nicely and become fluffy.
- When rolling out the dough, try to keep the thickness uniform to ensure even cooking.
- Bake until golden brown but not overdone to keep them moist inside.
Finally, drizzle the icing over warm rolls for a melt-in-your-mouth finish. These steps help you get tender, flavorful cinnamon rolls with that perfect pumpkin touch every time!
Equipment You’ll Need
- Large mixing bowl – I find it best for combining all the dough ingredients easily.
- Stand mixer with dough hook (optional) – makes kneading the dough effortless and ensures it’s smooth.
- Rolling pin – helps you roll out the dough into an even rectangle for spreading the filling.
- Baking pan (9×13 inch) – perfect for holding all the rolls as they rise and bake evenly.
- Sharp knife or dental floss – cuts through the dough cleanly into equal slices without squishing the rolls.
- Small bowl – for mixing the cinnamon-sugar filling or preparing the icing.
- Whisk or hand mixer – for blending the cream cheese and butter into a smooth icing.
Flavor Variations & Add-Ins
- Nut mix-ins: Add chopped pecans, walnuts, or even toasted almonds for extra crunch and flavor.
- Fruity twist: Mix in dried cranberries or raisins with the cinnamon sugar for a sweet, chewy contrast.
- Spice blend: Substitute pumpkin pie spice for the cinnamon, nutmeg, and ginger for a more aromatic flavor profile.
- Cheese filling: Fold in a layer of cream cheese or mascarpone inside before rolling for an extra creamy center.
Pumpkin Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup whole milk, warmed (about 110°F/43°C)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Filling:
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
- 1/2 cup chopped pecans or walnuts (optional)
For the Icing:
- 4 oz (1/2 cup) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk (adjust for desired consistency)
- Ground cinnamon, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, then 1 to 1 1/2 hours for the first rise, 30-45 minutes for the second rise, and 25-30 minutes to bake. Total time is roughly 2 1/2 to 3 hours, mostly hands-off while the dough rises and the rolls bake.
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a small bowl, combine the warm milk and yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy. This means your yeast is active and ready to go.
2. Make the Dough:
In a large mixing bowl, whisk together the flour, sugar, salt, cinnamon, nutmeg, and ginger. Add the pumpkin puree, melted butter, egg, and the yeast mixture. Mix everything until you get a soft dough.
3. Knead the Dough:
Turn your dough onto a lightly floured surface and knead for 8 to 10 minutes until it’s smooth and elastic. If you have a stand mixer with a dough hook, knead for 5 to 7 minutes there. This helps the dough rise nicely later.
4. Let the Dough Rise:
Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1 1/2 hours, until it doubles in size.
5. Prepare the Filling:
Mix together brown sugar and cinnamon in a small bowl and set aside.
6. Roll Out the Dough:
Punch down the risen dough and move it onto a floured surface. Roll it out into a 16×12-inch rectangle.
7. Add the Filling:
Spread softened butter evenly over the dough. Then sprinkle the cinnamon-sugar mixture on top. If you like, add chopped nuts evenly over the filling.
8. Form the Rolls:
Starting at the long side, roll the dough tightly into a log. Pinch the seam to seal it. Use a sharp knife or dental floss to cut the log into 12 even slices.
9. Second Rise:
Place the rolls in a greased 9×13-inch baking pan. Cover them and let rise for another 30 to 45 minutes until puffy.
10. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until golden brown and cooked through.
11. Make the Icing:
While the rolls bake, beat together the cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and milk little by little until the icing is the texture you want—thick but drizzle-able.
12. Frost and Serve:
Drizzle the warm rolls with the cream cheese icing. Sprinkle lightly with ground cinnamon for a pretty finish. Serve warm and enjoy your delicious pumpkin cinnamon rolls!
Can I Use Frozen Pumpkin Puree for the Dough?
Yes, frozen pumpkin puree works perfectly! Just make sure it’s fully thawed and well drained if needed to avoid extra moisture in the dough.
Can I Make the Dough the Night Before?
Absolutely! After kneading, place the dough in a greased bowl, cover tightly, and refrigerate overnight. Let it come to room temperature and finish rising before shaping and baking.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Substitute the Nuts or Leave Them Out?
Yes! Nuts are optional and can be swapped for seeds or dried fruit, or simply omitted if preferred. The rolls will still be delicious without them.
