Pumpkin Cinnamon Rolls: A Cozy Fall Treat to Warm Your Soul

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There’s something undeniably comforting about the aroma of cinnamon wafting through your kitchen on a chilly day. Now, imagine combining that classic warmth with the earthy sweetness of pumpkin. The result? Pumpkin Cinnamon Rolls — a rich, seasonal twist on a timeless classic that’s perfect for autumn breakfasts, weekend brunches, or even holiday tables.

These pumpkin cinnamon rolls are not only visually stunning with their golden-orange hue, but they’re also pillowy-soft and infused with a depth of flavor that regular cinnamon rolls just can’t match. The addition of pumpkin puree gives the dough a moist, tender texture while contributing subtle earthiness and natural sweetness. Combine that with a luscious cinnamon sugar filling and a decadent cream cheese frosting, and you’ve got a bakery-quality treat made right in your home kitchen.

 Preparation Overview

  • Prep Time: 25 minutes

  • Rise Time: 1.5 – 2 hours

  • Bake Time: 20 – 25 minutes

  • Total Time: ~3 hours

  • Servings: 12 cinnamon rolls

  • Difficulty: Intermediate

 Ingredients

For the Dough:

  • ¾ cup warm milk (110°F / 43°C)

  • 2 ¼ tsp active dry yeast (1 packet)

  • ½ cup pumpkin puree (not pumpkin pie filling)

  • ¼ cup granulated sugar

  • ¼ cup unsalted butter, melted

  • 1 large egg

  • 1 tsp vanilla extract

  • 3 ½ to 4 cups all-purpose flour

  • 1 tsp salt

  • 1 tsp ground cinnamon

  • ½ tsp ground nutmeg

  • ¼ tsp ground ginger

  • ⅛ tsp ground cloves (optional)

For the Filling:

  • ½ cup unsalted butter, softened

  • ¾ cup brown sugar

  • 2 tsp ground cinnamon

  • 1 tsp pumpkin pie spice

For the Cream Cheese Frosting:

  • 4 oz cream cheese, softened

  • ¼ cup unsalted butter, softened

  • 1 to 1½ cups powdered sugar (to taste)

  • ½ tsp vanilla extract

  • Pinch of salt

  • 1–2 tbsp milk (to thin, as needed)

 Instructions

Step 1: Make the Dough

  1. Activate the Yeast:
    In a large mixing bowl, combine warm milk and active dry yeast. Let it sit for 5–10 minutes until foamy. This ensures the yeast is alive and ready to work its magic.

  2. Mix Wet Ingredients:
    Add the pumpkin puree, granulated sugar, melted butter, egg, and vanilla extract to the bowl. Stir to combine.

  3. Add Dry Ingredients:
    Stir in 3 ½ cups of flour, salt, and spices (cinnamon, nutmeg, ginger, and optional cloves). Mix until a soft dough begins to form. You may need to add up to ½ cup more flour depending on your environment and flour brand.

  4. Knead the Dough:
    Knead the dough on a floured surface or in a stand mixer with a dough hook for 6–8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

  5. First Rise:
    Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for about 1–1.5 hours or until doubled in size.

Step 2: Prepare the Filling

While the dough is rising:

  1. In a medium bowl, combine the softened butter, brown sugar, cinnamon, and pumpkin pie spice.

  2. Mix until you have a spreadable paste.

Step 3: Assemble the Rolls

  1. Roll Out the Dough:
    Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll into a 16×12-inch rectangle.

  2. Spread the Filling:
    Use a spatula or butter knife to spread the cinnamon-sugar filling evenly over the surface.

  3. Roll and Slice:
    Roll the dough up tightly from the long edge to form a log. Cut into 12 equal pieces using a serrated knife or unflavored dental floss.

  4. Second Rise:
    Arrange the rolls in a greased 9×13-inch baking dish. Cover and let them rise again for 30–45 minutes until puffy.

Step 4: Bake the Rolls

  1. Preheat Oven:
    Set your oven to 350°F (175°C).

  2. Bake:
    Bake the rolls for 20–25 minutes or until lightly golden brown on top. Avoid overbaking to keep them soft and fluffy.

Step 5: Make the Cream Cheese Frosting

  1. In a bowl, beat the softened cream cheese and butter until smooth.

  2. Add powdered sugar, vanilla extract, and a pinch of salt.

  3. If needed, add 1–2 tablespoons of milk to thin the consistency for easy spreading.

Step 6: Frost and Serve

  1. Let the rolls cool for 10–15 minutes after baking.

  2. Spread the cream cheese frosting generously over the warm rolls.

  3. Serve and enjoy while still warm for the best flavor and texture!

 Tips for Perfect Pumpkin Cinnamon Rolls

  1. Use Fresh Pumpkin Puree:
    Canned puree works great, but homemade pumpkin puree can elevate the flavor if it’s thick and not too watery.

  2. Don’t Rush the Rising:
    Give the dough enough time to rise. A warm oven (turned off) with the light on makes an ideal proofing environment.

  3. Even Thickness Matters:
    Roll your dough evenly so the rolls bake uniformly.

  4. Make Ahead Option:
    After placing the cut rolls in the pan, cover and refrigerate overnight. Let them come to room temperature and rise before baking the next morning.

  5. Add Nuts or Raisins (Optional):
    For a twist, sprinkle chopped pecans or raisins over the filling before rolling up.

  6. Double the Frosting:
    If you’re a frosting lover, double the recipe for an extra gooey topping.

  7. Freezing Tip:
    Baked and unfrosted rolls freeze well for up to 2 months. Thaw, warm, and frost before serving.

 Nutritional Information (Per Roll, Approximate)

  • Calories: 330–380

  • Total Fat: 14g

  • Saturated Fat: 8g

  • Cholesterol: 45mg

  • Sodium: 220mg

  • Total Carbohydrates: 52g

  • Sugar: 24g

  • Protein: 5g

Note: Actual nutrition may vary based on brands and substitutions.

 Why You’ll Love This Recipe

  • Seasonal Flavor: Packed with warming spices and pumpkin — ideal for fall baking.

  • Perfect Texture: Soft, tender rolls with a rich, gooey center.

  • Comforting & Crowd-Pleasing: These rolls are always a hit at gatherings or quiet mornings alike.

  • Easy to Customize: From frostings to fillings, this recipe is highly adaptable.

 Variations to Try

Vegan Pumpkin Cinnamon Rolls

  • Replace milk with almond or oat milk.

  • Use dairy-free butter.

  • Use a flax egg (1 tbsp ground flax + 2.5 tbsp water).

  • Swap cream cheese frosting with a vegan glaze (powdered sugar + non-dairy milk + vanilla).

Gluten-Free Pumpkin Cinnamon Rolls

  • Use a 1:1 gluten-free flour blend.

  • Add 1 tsp xanthan gum if your blend doesn’t include it.

  • Increase rise time slightly for a lighter texture.

 Final Thoughts

Pumpkin Cinnamon Rolls are more than just a seasonal treat — they’re a heartwarming tradition. The combination of soft, aromatic dough, rich spiced filling, and sweet creamy frosting creates a comforting, indulgent experience. Whether you’re making them for a family breakfast, Friendsgiving brunch, or just to treat yourself, these rolls will bring the warmth of autumn to your kitchen and smiles to the faces around your table.

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