Pumpkin Cinnamon Rolls are a cozy, soft treat that brings the warm flavors of fall right to your table. These rolls are made with pumpkin puree in the dough, which keeps them extra moist and tender. Swirls of cinnamon and sugar inside add that classic sweet spice that everyone loves.
I love making these on a chilly morning when the smell of pumpkin and cinnamon fills the house—it feels like an instant hug. One tip I always follow is to let them rise just a little longer so they get fluffy and light, which makes a big difference. Plus, the pumpkin gives them a lovely golden color that looks as good as they taste.
My favorite way to enjoy these rolls is fresh out of the oven, topped with a creamy vanilla glaze that melts gently over the warm dough. They’re perfect for lazy weekends, holiday breakfasts, or any time you want a little comfort. I’m pretty sure everyone who tries them ends up asking for the recipe!
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and a subtle sweetness to the dough, keeping it soft. Use canned pumpkin for convenience or homemade puree for fresh flavor. You can also swap it with sweet potato puree if you like.
Yeast: Active dry yeast helps the dough rise and become fluffy. If you’re short on time, instant yeast works too and skips the proofing step.
Spices: Cinnamon, nutmeg, and ginger bring that classic pumpkin spice warmth. Feel free to adjust these to your taste, or add a pinch of cloves for extra depth.
Butter: Used both in dough and filling, unsalted butter adds richness. If dairy-free, try coconut oil, but your rolls may have a slightly different texture.
Cream Cheese Icing: This adds a smooth, tangy sweetness that complements pumpkin and cinnamon. For a lighter option, use a simple powdered sugar glaze with milk and vanilla.
How Do I Achieve Soft & Fluffy Pumpkin Cinnamon Rolls?
Getting soft, fluffy rolls is all about the dough and rise times. The pumpkin keeps the dough moist, but watch the flour amount to avoid dryness.
- Proof the yeast properly in warm milk until foamy – this ensures active yeast.
- Knead the dough just until smooth and elastic to build gluten without overworking it.
- Let the dough rise in a warm spot until doubled; don’t rush this step.
- After shaping rolls, let them rise again until puffy to get that tender texture.
- Bake at moderate heat (350°F) for the right time to cook through without drying out.
Lastly, let rolls cool slightly before icing so the glaze doesn’t melt away but still seeps in beautifully. These steps help you make perfect soft pumpkin cinnamon rolls every time.
Equipment You’ll Need
- Large mixing bowl – great for combining dough ingredients and letting the dough rise.
- Measuring cups and spoons – essential for getting the right amounts of flour, sugar, and spices.
- Rolling pin – helps roll out the dough evenly to the right size for filling and cutting.
- Sharp knife or dental floss – easy to cut the dough log into clean, even rolls.
- 9×13-inch baking dish – roomy enough for the rolls to rise and bake without sticking together.
- Mixing spoon or hand mixer – useful for mixing the icing smooth and fluffy.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the cinnamon sugar filling for crunch and nutty flavor.
- Swap pumpkin with butternut squash puree for a slightly sweeter and milder taste.
- Mix in mini chocolate chips with the filling for a sweet surprise in every bite.
- Use maple syrup in the icing instead of vanilla for a rich, autumn-inspired twist.
How to Make Pumpkin Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup warm milk (about 110°F / 43°C)
- 1/2 cup pumpkin puree (canned or homemade)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Filling:
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk (adjust for consistency)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the dough and filling, plus 1 to 1.5 hours for the dough to rise. After shaping the rolls, they need another 30-45 minutes to rise before baking. Baking takes around 20-25 minutes, and cooling plus icing adds a final 10 minutes. Plan for about 2.5 to 3 hours total from start to finish.
Step-by-Step Instructions:
1. Make the Dough:
Start by dissolving the yeast in warm milk. Let it sit for about 5 minutes until it’s foamy — this means your yeast is active and ready. In a large bowl, mix flour, sugar, salt, cinnamon, nutmeg, and ginger. Add the pumpkin puree, melted butter, egg, and the foamy yeast mixture. Stir just until the dough starts to form.
Turn the dough onto a floured surface and knead it for 6-8 minutes until it’s smooth and elastic. If it’s sticky, sprinkle some more flour as you knead, but don’t add too much or the dough will dry out. Place your dough in a lightly oiled bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, until it doubles in size.
2. Prepare the Filling and Shape Rolls:
Mix brown sugar and cinnamon in a small bowl. When the dough has risen, gently punch it down. Roll it out on a floured surface to a rectangle about 16 by 12 inches. Spread softened butter evenly over the dough, then sprinkle your cinnamon sugar mix on top.
Starting from the longer side, roll the dough tightly into a log. Pinch the edge to seal, then cut into 12 even slices using a sharp knife or dental floss. Arrange the slices cut-side up in a greased 9×13-inch pan, spaced a little apart. Cover and let them rise 30-45 minutes more until puffy.
3. Bake and Add the Icing:
Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes until they’re golden brown and cooked through. While they bake, whisk together powdered sugar, softened cream cheese, butter, vanilla, and enough milk to make a creamy glaze.
Let the rolls cool about 10 minutes out of the oven. Drizzle the cream cheese icing generously over the warm rolls and serve fresh for the best taste!
Can I Use Frozen Pumpkin Puree for the Dough?
Yes! Just make sure to thaw it completely and drain any excess liquid before mixing. This helps keep the dough from getting too wet and ensures a good texture.
Can I Make the Dough Ahead of Time?
Absolutely! After kneading, you can refrigerate the dough in a covered bowl overnight. Let it come to room temperature and rise before shaping and baking the next day.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm gently in the microwave or oven before serving to bring back softness.
Can I Substitute the Cream Cheese in the Icing?
Yes, if you prefer a dairy-free or lighter option, swap the cream cheese for extra butter or use a simple glaze made from powdered sugar, milk, and vanilla extract.
