Pumpkin Cinnamon Rolls Recipe

Bylilan Sage
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Introduction

These pumpkin cinnamon rolls are a perfect fall treat, combining soft, fluffy dough with warm spices and rich pumpkin flavor. Topped with a creamy maple-cream cheese icing, they’re an irresistible breakfast or snack to enjoy all season long.

A close-up view of seven golden brown cinnamon rolls arranged closely in a round white scalloped ceramic dish, each roll displaying swirls of dark cinnamon filling with a slightly caramelized texture on top. Four rolls on the left side are generously topped with thick, creamy white icing, dotted with small vanilla specks, partially spread by a silver butter knife held by a woman's hand. The dish rests on a slightly wrinkled orange cloth, placed on a white marbled surface seen faintly at the edges. The warm, soft texture of the rolls contrasts with the smooth, glossy icing, showing layers of dough and cinnamon filling clearly. 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 in the microwave until the butter is just melted and the mixture is lukewarm (105°F to 115°F). Set aside. In a large bowl or stand mixer, whisk together pumpkin puree, granulated sugar, nutmeg, and salt.
  2. Step 2: Whisk in the warmed milk/butter mixture, egg, and yeast until combined. Mix in 1 cup of flour on low speed or by hand for 1 minute, scraping the bowl as needed. Add remaining flour and mix for another minute.
  3. Step 3: Knead the dough using a dough hook attachment for 5 minutes or by hand on a floured surface for 5 minutes. Add flour sparingly if dough is too sticky. The dough should be soft and slightly tacky but not dry.
  4. Step 4: Lightly grease a large bowl. Place dough in the bowl, turning to coat in oil. Cover and let rise in a warm spot for about 2 hours or until doubled in size.
  5. Step 5: Grease your chosen baking dish (9-inch square, 9-inch round, 9×13-inch, or 11×7-inch). Punch down the dough and roll it out on a floured surface into a 10×14-inch rectangle. If the dough resists stretching, cover and rest for 10 minutes.
  6. Step 6: Spread softened butter evenly over the dough. Mix brown sugar with cinnamon, nutmeg, allspice, ginger, and cloves, then sprinkle evenly over the buttered dough.
  7. Step 7: Roll the dough tightly into a log. Cut into 10 to 12 even rolls and arrange them in the prepared pan.
  8. Step 8: Cover the rolls and let rise for about 1 hour or until doubled in size.
  9. Step 9: Preheat the oven to 350°F (177°C). Bake the rolls for 22-28 minutes until lightly browned. Tent with foil after 15 minutes if tops brown too quickly. Cool on a wire rack for 10 minutes.
  10. Step 10: For the icing, beat softened cream cheese until smooth. Add maple syrup and milk, beating until creamy. Mix in confectioners’ sugar and optional cinnamon, then spread over warm rolls.

Tips & Variations

  • Use canned pumpkin puree, not pumpkin pie filling, to control the sugar and spice levels in the dough.
  • If the dough is sticking too much during kneading, add flour 1 teaspoon at a time rather than all at once to keep the rolls soft.
  • For a richer flavor, try substituting half the milk with buttermilk or adding a splash of vanilla extract to the dough.
  • Overnight option: After rolling the dough into rolls and placing them in the pan, cover and refrigerate overnight. Let come to room temperature before baking.
  • Experiment with different spices in the filling to customize your flavor profile, such as adding cardamom or allspice.

Storage

Store leftover cinnamon rolls, frosted or unfrosted, tightly covered at room temperature for up to 2 days. For longer storage, keep them in the refrigerator up to 5 days. Reheat gently in the microwave or oven before serving to restore softness and warmth.

How to Serve

A close-up view of a single cinnamon roll placed on a white plate with a smooth rim, sitting on a white marbled surface. The cinnamon roll is golden brown with visible swirls of dark cinnamon filling throughout its three thick, soft layers. It is generously covered with a creamy, off-white frosting that looks smooth and slightly glossy, dripping slightly down the sides and blending with the cinnamon layers underneath. In the blurred background, there is another cinnamon roll in a white muffin cup, and soft, warm orange tones appear faintly at the edges, creating a cozy atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, active dry yeast can be used, but it should be dissolved in the warm milk and butter mixture first and allowed to proof for about 5 minutes until bubbly before mixing into the dough.

Can I freeze these pumpkin cinnamon rolls?

Absolutely! You can freeze unbaked rolls after the first rise by wrapping the pan tightly with plastic wrap and foil. Bake from frozen, adding a few extra minutes to the baking time. You can also freeze baked rolls wrapped well in plastic and foil; thaw and reheat before serving.

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Pumpkin Cinnamon Rolls Recipe

★★★★★

4.7 from 53 reviews
  • Author: lilan
  • Total Time: 3 hours 25 minutes
  • Yield: 10–12 rolls 1x
  • Diet: Vegetarian
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Description

These Pumpkin Cinnamon Rolls combine a soft, tender dough enriched with pumpkin puree and warm autumn spices, rolled with a cinnamon-spiced brown sugar filling, baked to golden perfection, and topped with a luscious cream cheese and maple syrup icing. Perfect for fall breakfasts or cozy brunches, these rolls offer a seasonal twist on a classic treat with a moist texture and rich flavor.

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 Tablespoons (15ml) whole milk
  • 2/3 cup (80g) confectioners’ sugar, sifted
  • Optional: 1/8 teaspoon ground cinnamon

Instructions

  1. Make the dough: Warm the milk and butter together over the stove or in the microwave until the butter is just melted and the mixture is lukewarm (105°F to 115°F). In a large bowl or stand mixer bowl, whisk together the pumpkin puree, granulated sugar, nutmeg, and salt. Add the warmed milk/butter mixture, egg, and yeast, whisking until combined. Mix in 1 cup of flour on low speed or by hand, then add the remaining 1 and 2/3 cups flour and mix for another minute.
  2. Knead the dough: Switch to a dough hook if using a mixer and knead for 5 minutes, or knead by hand on a floured surface for 5 minutes. Add small amounts of flour if dough is too sticky but keep it slightly tacky. The dough should be soft and elastic, passing the windowpane test.
  3. First rise: Lightly grease a large bowl and place the dough inside, turning to coat with oil. Cover and let the dough rise in a warm place until doubled in size, about 2 hours.
  4. Prepare baking dish: Grease a 9-inch square, 9-inch round, 9×13-inch, or 11×7-inch baking dish suitable for 10-12 rolls.
  5. Roll out the dough: Punch down the dough and place on a lightly floured surface. Roll it into a 10×14-inch rectangle evenly. If the dough shrinks while rolling, rest it covered for 10 minutes to relax the gluten.
  6. Add the filling: Spread the softened butter evenly over the rolled-out dough. Mix brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves, then sprinkle evenly over the butter. Roll up the dough tightly and cut into 10-12 equal rolls. Arrange the rolls in the prepared pan.
  7. Second rise: Cover the rolls tightly and let rise until doubled in size, around 1 hour (or refrigerate overnight for an alternative).
  8. Preheat oven: Set the oven to 350°F (177°C).
  9. Bake the rolls: Bake the rolls for 22-28 minutes until lightly browned on top. After 15 minutes, tent with aluminum foil to prevent over-browning. Remove from oven and cool on a wire rack for 10 minutes before icing.
  10. Make the icing: Beat softened cream cheese until smooth using a mixer. Add maple syrup and milk, then beat until smooth. Add powdered sugar and optional cinnamon, beating until creamy. Spread the icing on warm rolls.
  11. Storage: Cover any leftover frosted or unfrosted rolls tightly. Store at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

  • Milk should be lukewarm when mixing with yeast to ensure proper activation without killing the yeast.
  • If dough is sticky during kneading, add flour one teaspoon at a time to avoid a dry dough.
  • Use the windowpane test to ensure proper gluten development in the dough.
  • For best texture, do not substitute pumpkin pie filling for pumpkin puree.
  • Cover rolls with foil during baking after 15 minutes to prevent excessive browning.
  • Overnight second rise option allows flexibility in timing and enhances flavor.
  • Softened cream cheese and butter ensure smooth and creamy icing.
  • Prep Time: 25 minutes
  • Cook Time: 28 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin cinnamon rolls, pumpkin spice rolls, autumn breakfast, cream cheese icing, fall desserts

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