Pumpkin Cinnamon Rolls Recipe

ByElena Hart
Jump to Recipe

Introduction

These pumpkin cinnamon rolls are a perfect fall treat, combining soft, fluffy dough with warm spices and a luscious cream cheese glaze. Their subtle pumpkin flavor adds a seasonal twist to a beloved classic, making them ideal for breakfast or an indulgent snack.

The image shows a close-up of seven cinnamon rolls in a white ceramic round dish with scalloped edges, placed on a white marbled surface with a textured orange cloth nearby. Each cinnamon roll has a golden brown dough base with a dark brown cinnamon sugar swirl inside, creating a spiral pattern. Four of the rolls have thick, creamy off-white icing generously spread over their tops, some showing specks of vanilla. A metal spreading knife with icing on it rests on one cinnamon roll at the bottom right, as if in the middle of spreading. The texture of the dough looks soft and fluffy with a slight shine, while the cinnamon filling appears dense and moist. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 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
  • 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
  • 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

Instructions

  1. Step 1: Warm the milk and butter together over the stove or microwave until the butter is just melted and the mixture is lukewarm (105°F to 115°F). Set aside.
  2. Step 2: In a large bowl or stand mixer bowl, whisk together the pumpkin puree, granulated sugar, nutmeg, and salt. Add the warmed milk and butter mixture, egg, and yeast, mixing until combined.
  3. Step 3: Using a dough hook or paddle attachment on low speed—or mixing by hand—beat in 1 cup of flour for about 1 minute, scraping down the bowl as needed. Then add the remaining 1 and 2/3 cups flour and mix for 1 more minute.
  4. Step 4: Switch to the dough hook if using a mixer and knead the dough for 5 minutes. If kneading by hand, turn the dough onto a floured surface and knead for 5 minutes. Add flour sparingly to keep the dough soft and slightly tacky.
  5. Step 5: Perform the windowpane test to check dough readiness: stretch a small piece gently to see if light passes through without tearing. If ready, proceed; if not, knead a bit longer.
  6. Step 6: Lightly grease a large bowl and place the dough inside, turning to coat. Cover with plastic wrap, foil, or a towel, and let rise in a warm spot until doubled in size, about 2 hours.
  7. Step 7: Grease your baking dish (9-inch square, round, 9×13-inch, or 11×7-inch). This recipe makes 10-12 rolls that fit well in these pans.
  8. Step 8: Punch down the dough and roll it out on a floured surface into a 10×14-inch rectangle. If the dough resists, cover and rest it 10 minutes before continuing.
  9. Step 9: Spread the softened butter evenly over the dough. In a small bowl, mix brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves, then sprinkle this filling over the buttered dough.
  10. Step 10: Roll the dough tightly into a log and slice into 10-12 even rolls. Place the rolls cut side up in the prepared pan.
  11. Step 11: Cover the rolls and let them rise again until doubled, about 1 hour. Alternatively, you can refrigerate overnight as a second rise.
  12. Step 12: Preheat the oven to 350°F (177°C). Bake the rolls for 22-28 minutes until lightly browned. After 15 minutes, tent foil over the rolls to prevent over-browning.
  13. Step 13: Remove the rolls from the oven and cool on a wire rack for 10 minutes while preparing the icing.
  14. Step 14: Beat the cream cheese until smooth. Add maple syrup and milk, beating until combined. Gradually add confectioners’ sugar (and cinnamon, if using) and continue beating until creamy.
  15. Step 15: Spread the icing over warm rolls and serve. Enjoy!

Tips & Variations

  • For a more intense pumpkin flavor, try adding 1/4 teaspoon of pumpkin pie spice to the filling.
  • Use fresh yeast if you prefer, but adjust quantities accordingly.
  • To make an overnight rise, refrigerate the second rise covered and bake the next morning, adding a few extra minutes to baking time if chilled.
  • If the dough sticks a lot, flour your hands and work surface lightly but avoid adding too much flour to keep rolls soft.

Storage

Store leftover frosted or unfrosted rolls tightly covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving for the best texture and flavor.

How to Serve

A close-up of a single cinnamon roll on a white plate with a scalloped edge, showing three visible layers of soft, golden-brown dough rolled with dark cinnamon sugar. The roll is generously covered with a thick, creamy, off-white icing that drips down the sides, rich in texture with visible specks of cinnamon. The background is a white marbled texture with a blurred second cinnamon roll and a soft orange shape to the right. The lighting is bright and natural, highlighting the glossy icing and moist dough. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of canned pumpkin?

No, pumpkin pie filling contains added sugars and spices that will alter the dough’s texture and flavor. Use plain canned pumpkin puree for best results.

What if I don’t have all the spices listed for the filling?

You can simplify the spice mix by using just cinnamon and nutmeg or a premade pumpkin pie spice blend. The combination still delivers a warm, flavorful roll.

Print

Pumpkin Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.9 from 51 reviews

These pumpkin cinnamon rolls offer a moist, tender twist on classic cinnamon rolls, infused with pumpkin puree and warm autumn spices. The soft dough is enriched with pumpkin and a blend of cinnamon, nutmeg, allspice, ginger, and cloves, baked to golden perfection, and topped with a smooth cream cheese and maple syrup glaze. Perfect for cozy fall breakfasts or brunches.

  • Author: Elena
  • Prep Time: 30 minutes
  • Cook Time: 28 minutes
  • Total Time: 3 hours
  • Yield: 10–12 rolls 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

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, 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

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

Instructions

  1. Make the dough: Warm milk and butter together until butter just melts and mixture is lukewarm (105°F-115°F). In a large bowl or stand mixer bowl, whisk together pumpkin puree, sugar, nutmeg, and salt. Whisk in warmed milk/butter, egg, and yeast until combined. Mix in 1 cup flour for 1 minute, then add the remaining 1 and 2/3 cups flour and mix for another minute.
  2. Knead the dough: Using a dough hook or by hand, knead the dough for 5 minutes. If sticky, add flour sparingly to maintain a soft, slightly tacky consistency. Dough should pass the windowpane test, gently stretching without tearing.
  3. 1st Rise: Grease a large bowl and place dough inside, turning to coat with oil. Cover and let rise in a warm place for about 2 hours or until doubled in size.
  4. Prepare baking dish: Grease the bottom and sides of a 9 to 13-inch baking dish suitable to hold 10-12 rolls.
  5. Roll out the dough: Punch down risen dough to release air. On a floured surface, roll dough into a smooth 10×14-inch rectangle. If dough resists stretching, rest covered for 10 minutes and then continue rolling.
  6. Add the filling: Spread softened butter evenly over dough. Mix brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves, then sprinkle evenly on top. Roll up dough tightly into a log and slice into 10-12 even rolls. Arrange rolls in the prepared pan.
  7. 2nd Rise: Cover rolls and let rise until doubled in size, about 1 hour. Alternatively, use an overnight rising option in the refrigerator.
  8. Preheat oven and bake: Preheat oven to 350°F (177°C). Bake rolls for 22-28 minutes until lightly browned. Tent foil over rolls after 15 minutes to prevent over-browning. Remove from oven and cool 10 minutes on a wire rack.
  9. Make the icing: Beat cream cheese until smooth, then add maple syrup and milk and beat until combined. Add confectioners’ sugar and optional cinnamon, and beat until creamy. Spread icing over warm rolls.
  10. Store: Cover leftover frosted or unfrosted rolls tightly. Store at room temperature up to 2 days or refrigerate for up to 5 days.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for best texture and flavor.
  • Ensure milk and butter mixture is lukewarm to activate yeast without killing it.
  • Do not add excessive flour during kneading to avoid dry dough; aim for soft and slightly tacky consistency.
  • Windowpane test ensures gluten development for proper dough elasticity.
  • Tenting with foil halfway through baking prevents the rolls’ tops from burning.
  • Overnight rise option can enhance flavor and convenience.
  • Store rolls properly to maintain softness and freshness.

Keywords: pumpkin cinnamon rolls, autumn cinnamon rolls, pumpkin spice rolls, homemade cinnamon rolls, fall breakfast recipe

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆