Pumpkin cinnamon rolls are the ultimate autumn breakfast treat, combining soft, fluffy dough with the cozy flavors of pumpkin, cinnamon, and brown sugar. These rolls are irresistibly moist thanks to real pumpkin puree, and the warm spices and creamy frosting make them a seasonal favorite. If you’re looking for a comforting, crowd-pleasing bake that fills your home with inviting aromas, this pumpkin cinnamon roll recipe delivers every time.
Ingredients
- 3 1/4 cups (420g) all-purpose flour, plus more for dusting
- 1/2 cup (120ml) whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons (1 packet, 7g) active dry yeast
- 1/2 cup (120g) canned pumpkin puree
- 1/3 cup (70g) granulated sugar
- 1/4 cup (60g) unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
For the Filling:
- 1/2 cup (100g) packed light brown sugar
- 2 tablespoons (16g) all-purpose flour
- 2 tablespoons (16g) ground cinnamon
- 1/4 cup (60g) unsalted butter, softened
For the Cream Cheese Frosting:
- 4 oz (113g) cream cheese, softened
- 3 tablespoons (43g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons (15-30ml) whole milk, as needed
Instructions
- Prepare the Dough: In a small bowl, combine the warm milk and a pinch of the granulated sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until foamy. If the mixture doesn’t foam, your yeast may be inactive—start over with fresh yeast.
- In a large mixing bowl (or bowl of a stand mixer), whisk together pumpkin puree, remaining granulated sugar, melted butter, egg, salt, cinnamon, ginger, nutmeg, and cloves. Stir in the activated yeast mixture.
- Add 3 cups of flour and mix with a wooden spoon or the dough hook attachment on low speed until a shaggy dough forms. Gradually add the remaining 1/4 cup flour as needed, kneading for 5-7 minutes (by hand or mixer) until the dough is smooth, soft, and just slightly sticky. If it’s too sticky, add a tablespoon of flour at a time.
- Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place until doubled in size, about 60-90 minutes.
- Prepare the Filling: In a small bowl, mix together the brown sugar, flour, and cinnamon. Set aside. Have your softened butter ready.
- Once the dough has doubled, turn it out onto a lightly floured surface. Roll it into a 16×12-inch rectangle, about 1/4 inch thick.
- Spread the softened butter evenly over the surface of the dough, leaving a 1/2-inch border along the long edge farthest from you. Sprinkle the brown sugar-cinnamon mixture evenly over the butter and gently press it in with your hands.
- Starting with the long edge closest to you, tightly roll up the dough into a log. Pinch the seam to seal.
- Cut the log into 12 even rolls (about 1 1/4 inches each) using a sharp knife or unflavored dental floss for clean cuts.
- Arrange the rolls, cut side up, in a parchment-lined or greased 9×13-inch baking dish, spacing them evenly. Cover with plastic wrap or a damp towel and let rise until puffy, about 35-45 minutes.
- While the rolls rise, preheat your oven to 350°F (177°C).
- Once risen, bake the rolls for 23-28 minutes, or until lightly golden and the centers are cooked through (an instant-read thermometer in the center should read 190°F/88°C).
- Make the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth and fluffy. Add powdered sugar and vanilla, mixing well. Add milk 1 tablespoon at a time until you reach your desired spreading consistency.
- Allow the rolls to cool for 10-15 minutes before generously frosting with the cream cheese icing. Serve warm and enjoy!
Tips
- Substitutions: You can use bread flour for a slightly chewier roll. For a dairy-free version, substitute plant-based milk, vegan butter, and a vegan cream cheese.
- Make Ahead: After shaping the rolls and placing them in the baking dish, cover tightly and refrigerate overnight. Let them come to room temperature and rise for 45-60 minutes before baking.
- Common Mistakes: Over-flouring the dough can make the rolls dense. The dough should be soft and just a bit tacky, not dry.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for best flavor and texture. Homemade puree can be used if well-drained.
Serving Suggestions
Serve these pumpkin cinnamon rolls warm for breakfast or brunch, paired with a hot cup of coffee, chai, or apple cider. They’re also a fabulous addition to holiday breakfast spreads, potlucks, or cozy weekend gatherings. For a festive touch, sprinkle with toasted pecans or a dash of extra cinnamon on top of the frosting. They’re delicious as a sweet afternoon snack, too—don’t be surprised if they disappear quickly!
Variations
- Pecan Pumpkin Cinnamon Rolls: Add 1/2 cup chopped toasted pecans to the filling before rolling up the dough for extra crunch and nutty flavor.
- Maple Cream Cheese Frosting: Substitute 2 tablespoons of the milk in the frosting with pure maple syrup for a richer, autumnal glaze.
- Gluten-Free: Use a 1:1 gluten-free flour blend. The texture will be slightly different, but still delicious.
- Mini Rolls: Slice the log into 18-20 smaller rolls and bake in two 8-inch pans for bite-sized treats—great for parties or brunch buffets.
- Extra Spicy: Add a pinch of cardamom or allspice to the dough or filling for a more complex spice profile.
Storage and Reheating
Room Temperature: Store unfrosted rolls in an airtight container at room temperature for up to 2 days. If frosted, store in the refrigerator to keep the cream cheese safe.
Refrigerator: Place cooled, frosted or unfrosted rolls in an airtight container and refrigerate for up to 5 days. Let them come to room temperature or gently reheat before serving.
Freezer: Cinnamon rolls freeze well, either baked or unbaked. For baked rolls, cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, then reheat in a 300°F (150°C) oven for 10-15 minutes. For unbaked rolls, freeze after slicing but before the second rise; thaw overnight in the fridge, let rise, then bake as directed.
Reheating: Warm individual rolls in the microwave for about 20-30 seconds or in a preheated 300°F (150°C) oven for 8-10 minutes. Frost after reheating if possible for best texture.
Frequently Asked Questions
- Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast in equal measure. You can skip the proofing step and add instant yeast directly to the dry ingredients, but still warm the milk for best results. - Why didn’t my rolls rise properly?
This is most often due to expired or inactive yeast, or a dough that’s too cool. Make sure your yeast is fresh and your rising spot is warm (but not hot). If your kitchen is cold, place the covered dough in an oven with the light on. - Can I make these rolls vegan?
Absolutely. Use plant-based milk, vegan butter, a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for the egg, and a dairy-free cream cheese for the frosting. The results are still soft and flavorful. - What if I don’t have a stand mixer?
No problem! This dough is soft enough to mix and knead by hand. It may take a few extra minutes, but just knead until the dough is smooth and elastic. - How do I prevent the filling from leaking out?
Be sure to leave a clean border at the edge of the dough when spreading the filling and pinch the seam tightly after rolling. Chilling the rolled log for 10-15 minutes before slicing can also help keep the spirals neat. - Can I make these ahead for a holiday breakfast?
Yes! For overnight rolls, assemble them in the pan, cover tightly, and refrigerate. In the morning, let them rise at room temperature for 45-60 minutes before baking as usual.