Just when I thought pumpkin season couldn’t get better… These pumpkin cinnamon rolls came into my life!
Fluffy, tender, and swirled with warm spices, they’re basically autumn in a pan. And don’t even get me started on that cinnamon cream cheese frosting. It’s pure magic!
I love serving these straight from the oven when they’re still warm and pillowy. It doesn’t matter the occasion.
They have this way of making any day feel extra special!
Why You’ll Love These Pumpkin Cinnamon Rolls
Homemade Gourmet Taste: The soft, buttery dough pairs perfectly with the rich filling and gooey frosting. Each bite delivers a bakery-quality taste and texture.
Luxurious Finish: The cinnamon cream cheese frosting melts into the warm rolls. It adds a rich, creamy topping that elevates the rolls to bakery-level bliss.
Perfect for Sharing: The recipe yields 12 fluffy, golden rolls. They’re an ideal treat to bring to gatherings or share with loved ones.
Aromatic Delight: The combination of pumpkin spice, cinnamon, and vanilla creates an intoxicating aroma. It’ll fill your entire home, setting the perfect mood for a welcoming atmosphere.
Ingredients
- Pumpkin Puree: It adds moisture, natural sweetness, and a rich, autumn-inspired flavor.
- Warm Milk & Active Dry Yeast: The milk activates the yeast, forming a foamy mixture that ensures a proper rise and a fluffy texture.
- Granulated & Brown Sugar: Granulated sugar feeds the yeast and sweetens the dough. Brown sugar caramelizes during baking to create a molasses-rich filling.
- Unsalted Butter: It adds richness and tender layers to both the dough and the filling.
- Egg: It provides structure and richness, resulting in a softer, more tender crumb.
- Vanilla Extract: It enhances the sweetness and complements the fall spices.
- All-Purpose Flour: It’s ideal for a soft, chewy texture and sturdy structure.
- Ground Cinnamon & Pumpkin Pie Spice: For the classic cinnamon roll flavor with an autumnal twist.
- Salt: It balances the recipe by regulating yeast activity and offsetting the sweetness.
- Cream Cheese & Powdered Sugar: Blend together to create a sweet, tangy, velvety-smooth frosting.
How to Make Pumpkin Cinnamon Rolls
This recipe contains a few more steps than one for traditional cinnamon rolls, but they’re worth it. Just be patient and trust the process.
1. Activate the yeast. Combine the warm milk and yeast in a large mixing bowl. Stir gently, then rest for 5 to 10 minutes until the mixture becomes foamy.
2. Add the wet ingredients. Mix the pumpkin, granulated sugar, butter, egg, and vanilla with the activated yeast. Mix until smooth.
3. Add the dry ingredients. Slowly add the flour, pumpkin spice, and salt. Mix (by hand or with a stand mixer) until a soft dough forms.
4. Knead. Transfer the dough to a floured surface (or use the mixer). Knead for 7 to 8 minutes until smooth and elastic. Try not to add too much extra flour.
5. Let it rise. Place the dough in a lightly greased bowl and cover with plastic wrap or a damp towel. Move it to a warm, draft-free area and leave it to rise for about an hour.
6. Mix the filling. Combine the brown sugar, cinnamon, and pumpkin spice in a small bowl. Set aside.
7. Roll the dough. Punch down the risen dough. Roll it into an 18×12-inch rectangle on a floured surface. Ensure the thickness is even throughout.
8. Add the filling. Spread softened butter over the entirety of the dough. Sprinkle the sugar-spice filling on top, pressing it lightly into the butter. F
9. Roll and cut. Roll the dough into a tight log, starting from the longer edge. Cut it into 12 equal slices with a sharp knife or unflavored dental floss.
10. Rise again. Arrange the rolls in a greased 9×13-inch baking pan. Leave a small amount of space between each roll for expansion. Cover loosely with plastic wrap and place somewhere warm. Let the rolls rise for 30 to 40 minutes until puffy.
11. Preheat and bake. Preheat the oven to 350 degrees Fahrenheit. Bake for 22 to 25 minutes or until golden brown on top.
12. Cool and make the frosting. Let the rolls cool in the baking pan for about 5 minutes. While they’re cooling, beat the cream cheese and softened butter until smooth. Add the powdered sugar, vanilla, and cinnamon. Mix well.
13. Frost and serve. Spread the frosting generously over the warm rolls. Serve immediately, and enjoy!
Tips for the Best Pumpkin Cinnamon Rolls
Keep these tips in mind when whipping up your pumpkin cinnamon rolls:
- Milk temperature matters. Ensure your milk is precisely 110 degrees Fahrenheit to properly activate the yeast. If it’s too hot, it’ll kill the yeast. Too cold, and it won’t activate it. Use a food-safe thermometer to be sure.
- Keep the dough soft. Avoid adding too much flour when forming the dough. It should remain slightly sticky, and adding too much flour will make the rolls dense. Dust your hands and the surface lightly with flour instead of mixing in too much.
- Don’t get pumpkin pie filling! Use 100% pumpkin puree, not pie filling. They are NOT the same thing.
- Soften the butter properly. Set it out early to soften, but don’t melt it. It should be spreadable enough not to tear the dough, but you don’t want it runny.
- Need a warm spot? You can create one if you don’t have one naturally in your home. Simply turn your oven to its lowest setting for a few minutes. Then, turn it off and place the covered dough inside. The perfect rise spot!
- Save yourself some time. After slicing the rolls, you can place them in the pan, cover them, and refrigerate overnight. Simply let them come to room temperature and rise slightly before baking the next day.
- Try fun variations. Experiment with add-ins like chopped pecans, raisins, or maple syrup in the filling. Or swap the frosting for maple glaze for a seasonal twist.
How to Store
Believe it or not, these rolls will remain soft and fluffy for several days. You just have to store them properly.
To Store: Store the frosted rolls in an air-tight container at room temperature for up to 2 days. Or refrigerate them for up to 5 days.
To Freeze: For best results, only freeze unfrosted rolls. Place them in an air-tight container or freezer bag and freeze for up to 3 months. Thaw overnight in the fridge, reheat, and frost them with fresh frosting before serving.
To Reheat: Microwave individual rolls for 15 to 20 seconds until warm and soft. For unfrosted rolls, cover with foil and warm them in the oven. (325 degrees until heated through.)
Pumpkin Cinnamon Rolls
12
servings40
minutes25
minutes441
kcalThese pumpkin cinnamon rolls are a fun take on a classic! They’re sweet and spiced, and the cream cheese frosting is the icing on the cake.
Ingredients
- For the Dough
1/2 cup warm milk (110 degrees Fahrenheit)
2 1/4 teaspoon active dry yeast
1/2 cup pumpkin puree
1/4 cup granulated sugar
1/3 cup unsalted butter, melted and slightly cooled
1 large egg, at room temperature
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour, plus extra for dusting
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
- For the Filling
1 cup brown sugar, packed
3 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup unsalted butter, softened to a spreadable consistency
- For the Cinnamon Cream Cheese Frosting
8 ounces cream cheese, softened to room temperature
1/4 cup unsalted butter, softened
2 cups powdered sugar, sifted to avoid lumps
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Instructions
- In a large mixing bowl, combine the warm milk and yeast. Stir gently, then let the mixture sit for 5-10 minutes or until it becomes foamy. This indicates the yeast is active.
- Add the pumpkin puree, sugar, melted butter, egg, and vanilla extract to the yeast mixture. Mix until smooth and well combined.
- Gradually add the flour, pumpkin pie spice, and salt. Mix with a spoon or a stand mixer fitted with a dough hook until a soft dough forms.
- Knead on a floured surface or in the mixer for 7-8 minutes. (Until the dough is smooth, elastic, and only slightly sticky.) Avoid adding too much extra flour, which may make the rolls dense.
- Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a damp towel and place it in a warm, draft-free area. Let it rise for about 1 hour or until it doubles in size.
- In a small bowl, combine the brown sugar, cinnamon, and pumpkin pie spice. Set aside. Ensure the butter is softened for easy spreading.
- Punch down the risen dough. Roll it into a rectangle measuring approximately 18×12 inches on a floured surface. Aim for an even thickness to ensure uniform rolls.
- Spread the softened butter evenly over the entire surface of the dough. Sprinkle the sugar-spice mixture generously on top, pressing it lightly into the butter.
- Starting from the longer edge, roll the dough tightly into a log. Use a piece of unflavored dental floss or a very sharp knife to cut the log into 12 equal slices.
- Arrange the rolls in a greased 9×13-inch baking pan, leaving a little space between each for expansion. Cover loosely with plastic wrap. Let them rise in a warm place for 30-40 minutes or until puffy.
- Preheat the oven to 350 degrees Fahrenheit. Bake the rolls for 22-25 minutes. Or until they are golden brown on top and cooked through. Avoid overbaking to keep them soft and tender.
- Let the rolls cool for about 5 minutes in the pan before adding the frosting.
- In a medium bowl, beat the cream cheese and softened butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and cinnamon, and mix until fully combined.
- Spread the frosting generously over the warm rolls so it melts slightly and seeps into the layers. Serve immediately for the best experience. Enjoy!
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Use a food-safe thermometer to ensure the milk is precisely 110 degrees Fahrenheit.
- If your kitchen is cool, create a warm, draft-free space. Turn your oven to its lowest setting for a few minutes, then turn it off and place the covered dough inside.
- Experiment with add-ins like chopped pecans, raisins, or maple syrup in the filling.
