Pumpkin Cinnamon Rolls

There’s nothing quite like the smell of fresh-baked goods wafting through your home, and these Pumpkin Cinnamon Rolls deliver that homey aroma while also offering a delightful taste. Perfect for breakfast or brunch, these rolls are fluffy, sweet, and spiced just right. With pumpkin in the dough and a creamy frosting on top, they are a seasonal treat that everyone will love.

Why Make This Recipe

Making Pumpkin Cinnamon Rolls is a great way to indulge during the fall season. Not only do they use pumpkin puree, which makes them moist and flavorful, but they are also simple to prepare. The warm spices combined with the sweetness of the rolls create a cozy dessert or breakfast that can easily bring a smile to anyone’s face. Plus, who doesn’t love a warm roll freshly pulled from the oven?

How to Make Pumpkin Cinnamon Rolls

Creating these delicious rolls from scratch might seem daunting, but they are quite easy to make. You will start by mixing together warm milk, pumpkin, and other ingredients to form a dough. The dough will then rise, giving you time to prepare a cinnamon-sugar filling. After rolling and baking, finish with a creamy frosting that melts beautifully over the warm rolls.

Ingredients

• ¾ cup warm whole milk
• 6 tablespoons unsalted butter (melted)
• 1 large egg (room temperature)
• 2/3 cup pumpkin puree
• 1/4 cup brown sugar
• 1 tablespoon instant yeast
• 1 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 3 1/2 – 4 1/2 cups all-purpose flour
• 6 tablespoons salted butter
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 3 ounces cream cheese (softened)
• 2 tablespoons whole milk
• 1 tsp vanilla
• 1 1/2 cup powdered sugar

Directions

1. Add warm milk (105°-110°F), egg, pumpkin, sugar, yeast, salt, spices, and 1 cup flour to a stand mixer bowl with the paddle attachment. Mix on low speed until combined. Scrape down the paddle and switch to the dough hook.
2. With the mixer running on low, add remaining flour 1/2 cup at a time until the dough pulls away from the sides. It should be slightly sticky but not stick to your fingers. Knead on low for 2-3 minutes until you have a smooth, very soft dough.
3. Transfer the dough to a greased bowl and cover with plastic wrap. Let it rise in a warm spot until doubled in size, about 1.5-2 hours.
4. While the dough rises, mix softened butter, both sugars, and cinnamon in a small bowl for the filling. Prepare a 9×13 pan by spraying it with pan spray.
5. Once the dough has risen, turn it out onto a lightly greased surface. Roll it into a 16×12-inch rectangle. Spread the cinnamon sugar butter across the dough, leaving about a ½-inch border at the top and bottom.
6. Roll the long side of the dough tightly and place the seam side down. Slice into 12 even rolls. Place the rolls in the prepared baking pan and cover with plastic wrap.
7. Let rise in a warm place for 1 hour, or until doubled in size. Preheat the oven to 350° when the rolls are nearly doubled.
8. Remove the plastic wrap and bake for 23-25 minutes, until light golden brown.
9. For the frosting, combine cream cheese, milk, vanilla, and powdered sugar until smooth. Spread it over warm rolls. These rolls are best served warm.

How to Serve Pumpkin Cinnamon Rolls

Serve these delicious Pumpkin Cinnamon Rolls warm out of the oven. For added deliciousness, drizzle a bit more frosting on top or serve with a side of warm maple syrup. Pair them with a hot cup of coffee or tea for the perfect breakfast or afternoon snack.

How to Store Pumpkin Cinnamon Rolls

If you have any rolls left over, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap the rolls tightly in plastic wrap and place them in the refrigerator for up to a week. You can also freeze the rolls by wrapping them well in plastic and storing them in a freezer-safe bag for up to 3 months.

Tips to Make Pumpkin Cinnamon Rolls

• Make sure to use room temperature egg and melted butter for better dough consistency.
• If the weather is cool, you can create a warm environment by turning your oven on low for a few minutes and then turning it off, letting the dough rise in that space.
• For an extra boost of flavor, add more spices like cloves or nutmeg according to your taste preference.

Variation

For a twist on these rolls, consider adding chopped nuts, such as pecans or walnuts, to the filling. Additionally, you can substitute buttermilk for the whole milk for an extra tangy flavor.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure to cook and blend the pumpkin until smooth before using it in the recipe.

2. Are these rolls suitable for freezing?
Absolutely! After baking, allow them to cool completely before wrapping them tightly and freezing. You can freeze baked rolls for up to 3 months.

3. Can I make the dough the night before?
Yes, you can prepare the dough, let it rise, and then cover it and place it in the refrigerator. In the morning, let it come to room temperature before rolling and continuing with the recipe.

Pumpkin Cinnamon Rolls

Delicious and fluffy Pumpkin Cinnamon Rolls, perfect for breakfast or brunch, featuring a warm spiced dough and a creamy frosting.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 12 rolls

Calories 300 kcal

Ingredients

  

Dough Ingredients

• ¾ cup warm whole milk Temperature should be 105°-110°F
• 6 tablespoons unsalted butter (melted) Use room temperature
• 1 large egg (room temperature) Ensure it is at room temperature
• 2/3 cup pumpkin puree Canned or fresh, cooked and blended until smooth
• 1/4 cup brown sugar Packed firmly
• 1 tablespoon instant yeast
• 1 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 3 1/2 – 4 1/2 cups all-purpose flour Use enough to get a slightly sticky dough

Filling Ingredients

• 6 tablespoons salted butter Softened
• 1/2 cup brown sugar Packed firmly
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon

Frosting Ingredients

• 3 ounces cream cheese Softened
• 2 tablespoons whole milk
• 1 teaspoon vanilla
• 1 1/2 cup powdered sugar

Instructions

 

Preparation

• Add warm milk, egg, pumpkin, brown sugar, yeast, salt, spices, and 1 cup of flour to a stand mixer bowl with the paddle attachment. Mix on low speed until combined.
• Scrape down the paddle and switch to the dough hook. With the mixer running on low, add remaining flour 1/2 cup at a time until the dough pulls away from the sides.
• Knead on low for 2-3 minutes until you have a smooth, very soft dough.
• Transfer the dough to a greased bowl and cover with plastic wrap. Let it rise in a warm spot until doubled in size, about 1.5-2 hours.

Filling Preparation

• While the dough rises, mix softened butter, both sugars, and cinnamon in a small bowl for the filling.
• Prepare a 9×13 pan by spraying it with pan spray.

Rolling and Baking

• Once the dough has risen, turn it out onto a lightly greased surface. Roll it into a 16×12-inch rectangle.
• Spread the cinnamon sugar butter across the dough, leaving about a ½-inch border at the top and bottom.
• Roll the long side of the dough tightly and place the seam side down. Slice into 12 even rolls.
• Place the rolls in the prepared baking pan and cover with plastic wrap.
• Let rise in a warm place for 1 hour, or until doubled in size. Preheat the oven to 350° when the rolls are nearly doubled.
• Remove the plastic wrap and bake for 23-25 minutes, until light golden brown.

Frosting

• For the frosting, combine cream cheese, milk, vanilla, and powdered sugar until smooth. Spread it over warm rolls.

Notes

These rolls are best served warm. Drizzle additional frosting on top or serve with a side of warm maple syrup. Pair with a hot cup of coffee or tea for a perfect breakfast or snack.

Keyword Baked Goods, Cinnamon Rolls, Fall Treat, Pumpkin Cinnamon Rolls, Pumpkin Recipe