Soft, fluffy cinnamon rolls infused with warm pumpkin flavor and cozy spices, topped with a luscious cream cheese frosting. These pumpkin cinnamon rolls are perfect for fall mornings or any time you crave a comforting, seasonal treat.
Why You’ll Love This Recipe
These rolls combine the classic gooey cinnamon filling with the rich moisture and flavor of pumpkin. The dough is tender thanks to pumpkin puree, and the spices—cinnamon, nutmeg, and cloves—add a festive touch. Finished with cream cheese frosting, they’re irresistibly soft and sweet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Active dry yeast
- Pumpkin puree (canned or fresh)
- Warm milk
- Granulated sugar
- Brown sugar
- Butter
- Eggs
- Ground cinnamon, nutmeg, cloves, ginger
- Salt
- Cream cheese (for frosting)
- Powdered sugar (for frosting)
- Vanilla extract (for frosting)
Directions
- Prepare the dough:
In a mixing bowl, dissolve yeast in warm milk. Add pumpkin puree, sugar, eggs, and melted butter. Gradually add flour, spices, and salt. Knead until smooth and elastic. Let rise until doubled. - Make the filling:
Mix brown sugar, cinnamon, nutmeg, cloves, and softened butter until combined. - Roll and fill:
Roll dough into a rectangle, spread filling evenly, then roll tightly into a log. Slice into rolls. - Second rise:
Place rolls in a greased pan, cover, and let rise until puffed. - Bake:
Bake at 350°F (175°C) for 20–25 minutes until golden brown. - Frost:
Beat cream cheese, powdered sugar, and vanilla to make frosting. Spread on warm rolls.
Servings and timing
- Yield: 12 rolls
- Prep time: 30 minutes active
- Rise time: 1–2 hours (two rises)
- Bake time: 20–25 minutes
- Total time: About 3 hours
Variations
- Pecans or walnuts: Sprinkle chopped nuts in the filling or on top of frosting.
- Maple frosting: Substitute vanilla with maple extract for a seasonal twist.
- Gluten-free: Use a gluten-free flour blend designed for yeast baking.
- Vegan: Use plant-based milk, vegan butter, and egg replacer.
Storage/reheating
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Lasts up to 5 days, best warmed before serving.
- Freezer: Freeze unbaked rolls after shaping or baked rolls for up to 3 months; thaw before baking or reheating.
- Reheat: Warm in the oven at 350°F for 10 minutes or microwave for 30–45 seconds.
FAQs
Can I use fresh pumpkin?
Yes, cook and puree fresh pumpkin, then use in place of canned.
How do I prevent dense rolls?
Make sure yeast is active and dough is kneaded properly. Don’t add too much flour.
Can I prepare dough the night before?
Yes, refrigerate after first rise and bake the next day after warming to room temperature.
How to store leftover rolls?
Keep covered airtight at room temperature or refrigerate, reheat before eating.
Can I make these dairy-free?
Use dairy-free milk, butter, and cream cheese alternatives.
What’s the best frosting?
Cream cheese frosting complements pumpkin spice perfectly.
How long do rolls stay fresh?
About 2 days at room temp, 5 days refrigerated, longer if frozen.
Can I freeze before baking?
Yes, freeze after shaping, thaw overnight, then bake fresh.
Can I add raisins or chocolate chips?
Absolutely—add to the filling for extra texture and flavor.
What temperature to bake?
Bake at 350°F (175°C) until golden brown, about 20–25 minutes.
Conclusion
Pumpkin cinnamon rolls offer the perfect cozy treat with seasonal spices and tender pumpkin-enriched dough. They’re a wonderful way to celebrate fall mornings or anytime you want a comforting sweet roll. Enjoy the warm aroma and delicious taste fresh from the oven!
Print
Pumpkin Cinnamon Rolls
- Prep Time: 20 minutes active + 1.5 hours rising
- Cook Time: 20-25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Dessert
- Method: Yeasted dough baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and fluffy pumpkin cinnamon rolls infused with warm spices and a rich cream cheese glaze, perfect for a cozy fall breakfast or dessert.
Ingredients
- 4 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1/2 cup pumpkin puree
- 1/2 cup warm milk
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 large eggs
- Filling: 1/3 cup unsalted butter, softened; 1 cup brown sugar; 2 tbsp ground cinnamon
- Glaze: 4 oz cream cheese, softened; 1/2 cup powdered sugar; 2 tbsp unsalted butter, softened; 1 tsp vanilla extract; 1-2 tbsp milk (as needed)
Instructions
- In a large bowl, dissolve yeast in warm milk and let sit 5 minutes until foamy.
- Add pumpkin puree, sugar, melted butter, eggs, salt, and spices; mix well.
- Gradually add flour and knead until smooth and elastic, about 6-8 minutes.
- Place dough in greased bowl, cover, and let rise until doubled, about 1-1.5 hours.
- Roll dough into a 12×18 inch rectangle on a floured surface.
- Spread softened butter evenly over dough, then sprinkle with brown sugar and cinnamon filling.
- Roll up tightly from the long edge and cut into 12 equal rolls.
- Place rolls in a greased 9×13 inch pan, cover, and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
- While baking, prepare glaze by beating cream cheese, powdered sugar, butter, vanilla, and milk until smooth.
- Let rolls cool slightly before spreading glaze on top. Serve warm.
Notes
- Use fresh pumpkin puree or canned 100% pumpkin for best flavor.
- Ensure milk is warm, not hot, to activate yeast properly.
- Adjust spices to taste; cloves or allspice work well too.
- For softer rolls, brush with melted butter after baking.
- Store leftovers covered in the refrigerator and reheat before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 15g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg