Pumpkin Cinnamon Rolls

Hey y’all! If you love warm, fluffy breakfast treats with a delicious twist, these Pumpkin Cinnamon Rolls are about to become your new go-to recipe. Soft dough, aromatic pumpkin spice, and a creamy frosting come together to create a cozy treat perfect for breakfasts, holiday brunches, or anytime you crave a taste of fall comfort. Ready to indulge your senses and impress your loved ones? Let’s get cooking!

Why You’ll Love This Pumpkin Cinnamon Rolls Recipe

• Super soft and fluffy texture with every bite.
• Packed with cozy pumpkin and cinnamon flavors.
• Perfect for holidays, brunch, or as an impressive fall dessert.
• Easy to make ahead and freeze for future treats.
• Makes your kitchen smell absolutely amazing!

Pumpkin Cinnamon Rolls Ingredients

• 1 cup warm milk (110°F/43°C)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 1 large egg
• 4 – 4 1/2 cups all-purpose flour
• 1 tsp salt
• 2 tsp pumpkin pie spice
• 1/4 cup brown sugar (filling)
• 1 1/2 tbsp ground cinnamon (filling)
• 1/3 cup unsalted butter, softened (filling)
• 4 oz cream cheese, softened (icing)
• 2 tbsp unsalted butter, softened (icing)
• 3/4 cup powdered sugar (icing)
• 1/2 tsp vanilla extract (icing)
• 2–3 tbsp milk (icing)

How to Make Pumpkin Cinnamon Rolls

Step 1: Prepare the Pumpkin Dough

1. In a large mixing bowl, combine the warm milk and yeast. Let sit for 5 minutes until foamy.
2. Add sugar, melted butter, vanilla, pumpkin puree, and egg. Mix until smooth.
3. Gradually stir in 4 cups of flour, salt, and pumpkin pie spice. Knead for about 7 minutes (by hand or with a mixer) until the dough is soft and slightly tacky. Add extra flour as needed.
4. Transfer dough to a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Step 2: Assemble & Fill Pumpkin Cinnamon Rolls

1. Gently punch down dough and roll out on a floured surface to a 10×18-inch rectangle.
2. Spread softened butter evenly over the dough.
3. In a small bowl, mix brown sugar and cinnamon. Sprinkle evenly over the buttered dough.
4. Carefully roll the dough into a log, starting with the long edge. Slice into 12 even rolls.
5. Place cut rolls in a greased 9×13-inch baking dish, cover, and let them rise for another 30-45 minutes, until puffy.

Step 3: Bake Pumpkin Cinnamon Rolls

1. Preheat your oven to 350°F (177°C).
2. Bake cinnamon rolls for 22–26 minutes, or until golden brown and fluffy.
3. Allow rolls to cool for 10 minutes before icing.

Step 4: Make the Cream Cheese Icing

1. In a medium bowl, beat softened cream cheese and butter until smooth.
2. Add powdered sugar and vanilla extract, mixing until well combined.
3. Drizzle in milk, 1 tablespoon at a time, until icing reaches a thick but pourable consistency. Spread over warm rolls and serve!

Prep time: 30 minutes
Rise time: 1 hour 45 minutes
Bake time: 24 minutes
Total time: 2 hours 40 minutes

Notes for the Best Pumpkin Cinnamon Rolls

• For richer flavor, use homemade pumpkin puree if available.
• If your kitchen is cool, let the dough rise in an oven with the light on for extra warmth.
• Don’t skip the second rise – it ensures extra fluffy cinnamon rolls.

Pumpkin Cinnamon Rolls Variations

• Pecan Pumpkin Rolls: Sprinkle chopped pecans into the cinnamon filling.
• Maple Icing: Add 2 tbsp maple syrup to the icing for extra fall flavor.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend for standard flour.

Required Equipment for Pumpkin Cinnamon Rolls

• Large mixing bowls
• Stand mixer with dough hook (optional)
• Measuring cups & spoons
• Rolling pin
• 9×13-inch baking dish
• Plastic wrap or clean towel
• Sharp knife or dental floss (for clean cuts)

Storage Instructions for Pumpkin Cinnamon Rolls

• Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• To freeze, wrap un-iced rolls tightly and freeze up to 2 months. Thaw overnight and warm before icing and serving.

Suggested Pairings & Serving Recommendations for Pumpkin Cinnamon Rolls

• Serve warm with freshly brewed coffee or a spiced chai latte.
• Pair with a fruit salad for a brunch spread.
• Top each roll with extra toasted pecans or a dusting of cinnamon sugar.

Pro Tips for Perfect Pumpkin Cinnamon Rolls

• Use rapid-rise yeast to speed up proofing time if needed.
• For ultra-tender rolls, don’t overbake – check for a light golden color.
• Spread icing while rolls are still warm so it melts into every swirl.

Pumpkin Cinnamon Rolls FAQ

Can I make Pumpkin Cinnamon Rolls ahead of time?

Absolutely! Prep the rolls and let them rise overnight in the fridge, then bake fresh in the morning.

What’s the best way to reheat Pumpkin Cinnamon Rolls?

Warm individual rolls in the microwave for 15–20 seconds, or in a 300°F (150°C) oven for 5–7 minutes.

Can I use instant yeast instead of active dry yeast?

Yes! Simply add instant yeast with the flour and skip the initial proofing step.