Pumpkin Cinnamon Rolls are a delicious twist on the classic treat, packed with warm cinnamon and the cozy flavor of pumpkin. These rolls are soft, fluffy, and perfectly gooey with a sweet cinnamon swirl that pairs beautifully with the subtle pumpkin taste, making them a perfect fall breakfast or snack.
I love making these rolls when the weather starts to cool down because the smell of cinnamon and pumpkin baking fills the whole house and instantly makes everything feel warm and inviting. One tip I’ve found helpful is using fresh pumpkin puree for the dough to keep it moist and tender, making each bite melt in your mouth.
Serving these rolls warm with a drizzle of cream cheese frosting is my favorite way to enjoy them. They’re great for sharing with family or friends, especially during holiday mornings or weekend brunches. I always look forward to the moments when I can slow down, savor these rolls with a cup of coffee, and just enjoy the simple comfort they bring.
Key Ingredients & Substitutions
Pumpkin Puree: Fresh pumpkin puree adds moisture and flavor to the dough. If you don’t have fresh, canned pumpkin works fine too—just avoid pumpkin pie filling since it has added sugar and spices.
Yeast: Active dry yeast helps the dough rise and become fluffy. If you want a quicker option, instant yeast can be used without proofing in warm milk first.
Spices: Cinnamon is the star here, paired with nutmeg and ginger for warmth. Feel free to add a pinch of cloves or allspice if you like a stronger spice profile.
Butter & Sugar: Butter adds richness to the dough and filling, while brown sugar gives the filling a deep caramel-like sweetness. For dairy-free, use plant-based butter substitutes.
How Can I Get Soft, Fluffy Dough Every Time?
Soft dough is crucial for light cinnamon rolls. Here are my tips to get that perfect texture:
- Proof the yeast: Warm milk (about 110°F/43°C) activates the yeast. Don’t use too hot water or you’ll kill it.
- Knead well: Knead the dough for 8-10 minutes until smooth and elastic. This develops the gluten, which traps air and helps the dough rise.
- Let it rise: Cover the dough and let it sit in a warm place until doubled in size. Patience here means fluffier rolls.
- Don’t overload flour: Add flour gradually and stop when the dough feels tacky but not sticky to keep softness.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and letting the dough rise comfortably.
- Whisk – helps combine wet ingredients and break up lumps quickly.
- Rolling pin – makes rolling out the dough smoothly and evenly easy.
- Sharp knife or dental floss – cleanly cuts the rolled dough into even pieces without squishing.
- 9×13-inch baking dish – holds the cinnamon rolls snugly for even baking and rising.
- Pastry brush (optional) – great for spreading butter evenly in the filling.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato for a similar texture with a slightly different sweetness and earthiness.
- Add chopped pecans or walnuts to the filling for crunch and nuttiness.
- Mix in a teaspoon of pumpkin pie spice instead of individual spices for a classic pumpkin flavor.
- Top with cream cheese frosting instead of glaze for a richer, tangy finish.
Pumpkin Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup warm milk (110°F/43°C)
- 2 1/4 tsp (1 pkg) active dry yeast
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 4 cups all-purpose flour (more as needed)
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe requires about 15 minutes of active prep time, plus around 1 to 1.5 hours for the dough to rise. After shaping, the rolls need another 30 to 45 minutes to rise before baking. The bake time is 25 to 30 minutes. Overall, plan for about 2.5 to 3 hours including rising and baking.
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a small bowl, stir together the warm milk and active dry yeast. Let it rest for 5-10 minutes until the mixture becomes frothy—this means the yeast is active and ready.
2. Make the Dough:
In a large mixing bowl, whisk together the granulated sugar, melted butter, pumpkin puree, and eggs until smooth. Add the frothy yeast mixture and stir to combine. In another bowl, whisk together the flour, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture, stirring as you go. When the dough forms, knead it on a floured surface for about 8-10 minutes until it’s smooth and elastic. Add flour as needed if the dough is too sticky.
3. First Rise:
Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm spot for about 1 to 1.5 hours until it doubles in size.
4. Prepare the Filling:
Mix softened butter, brown sugar, cinnamon, and nutmeg in a small bowl until well combined and smooth.
5. Shape the Rolls:
After the dough has risen, punch it down to release the air. On a floured surface, roll it out into a 16×12-inch rectangle. Spread the filling evenly over the dough, leaving a small border around the edges. Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal it.
6. Cut and Second Rise:
Cut the dough log into 12 equal rolls using a sharp knife or dental floss for clean cuts. Place the rolls into a greased 9×13-inch baking dish, leaving some space between them. Cover with a towel and let them rise another 30-45 minutes until puffy.
7. Bake the Rolls:
Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
8. Make the Glaze & Serve:
While the rolls are baking, whisk powdered sugar, milk (or cream), and vanilla extract together until smooth. Once the rolls come out of the oven, let them cool for 5-10 minutes, then drizzle the glaze generously over the warm rolls. Serve warm and enjoy the soft, flavorful pumpkin cinnamon rolls with a sweet touch!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin Puree?
Yes! Just make sure to use plain canned pumpkin puree, not pumpkin pie filling, which has added sugar and spices. This will keep the dough’s flavor balanced and consistent.
Can I Make Pumpkin Cinnamon Rolls Ahead of Time?
Absolutely. You can prepare the rolls up to the second rise, cover them tightly, and refrigerate overnight. Let them come to room temperature and rise a bit before baking the next day.
How Should I Store Leftover Rolls?
Keep leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm them gently in the microwave or oven before serving.
Can I Freeze Pumpkin Cinnamon Rolls?
Yes, they freeze well! Freeze unbaked rolls after the first rise or fully baked rolls once cooled. Thaw overnight in the fridge and reheat before enjoying.
