Pumpkin Cinnamon Rolls – Fluffy, Cozy & Easy

Welcome to the ultimate autumn treat! These pumpkin cinnamon rolls offer a delightful combination of soft, fluffy dough infused with real pumpkin and warm spices. Topped with a luscious maple cream cheese icing, they are simply irresistible. Get ready to bake a batch of pure comfort!

Why You’ll Love These Pumpkin Cinnamon Rolls

You’ll quickly fall in love with these homemade pumpkin cinnamon rolls for so many reasons.

• Irresistibly Soft and Fluffy: Experience the melt-in-your-mouth texture of perfectly risen dough every time.
• Authentic Pumpkin Flavor: The dough boasts a subtle yet genuine pumpkin taste, making these rolls truly unique.
• Warm Fall Spices: A generous blend of cinnamon, nutmeg, allspice, ginger, and cloves fills every bite.
• Decadent Maple Cream Cheese Icing: Sweet, tangy, and creamy, this icing takes these rolls to the next level.
• Perfect for Fall Mornings: Start your autumn days or holiday gatherings with a cozy, spiced treat.
• Convenient Make-Ahead Options: Prepare them the night before for a stress-free morning bake.

Ingredients

Gather your ingredients for these delicious pumpkin cinnamon rolls. Precision ensures the best results!

For the 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
• 2 and 2/3 cups (335g) all-purpose flour, plus more as needed for hands and work surface

For the 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

For the Maple Cream Cheese 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
• 1/8 teaspoon ground cinnamon (optional)

Notes & Substitutions

Whole milk provides the richest flavor and texture for your dough. Do not substitute it with water or lower-fat milk if you want truly fluffy results. Always use plain canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. For yeast, you can use instant or active dry yeast interchangeably; instant yeast works a bit faster. We skip cinnamon in the dough to allow the pumpkin flavor to shine and ensure a better rise.

The use of yeast is crucial as it helps the dough to rise and develop its characteristic soft, fluffy texture, as detailed in this guide to baking with yeast.

Feel free to create your own pumpkin pie spice blend for the filling by mixing cinnamon, nutmeg, ginger, allspice, and cloves.

Equipment

You’ll need a few key tools to create these lovely pumpkin cinnamon rolls.

• Stand mixer with dough hook attachment (optional, but recommended)
• Large mixing bowls
• Rolling pin
• Measuring cups and spoons
• Whisk or silicone spatula
• Sharp knife or unflavored dental floss
• 9-inch square, 9-inch round, 9×13-inch, or 11×7-inch baking dish
• Wire rack
• Plastic wrap, foil, or clean kitchen towel

Instructions

Follow these step-by-step instructions for making perfect pumpkin cinnamon rolls.

Prepare the Dough

First, warm 1/3 cup of whole milk and 2 tablespoons of unsalted butter in a saucepan or microwave-safe bowl until the butter just melts. The mixture should be lukewarm, between 105°F (41°C) and 115°F (46°C). In a large bowl or stand mixer bowl, whisk together the canned pumpkin puree, granulated sugar, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt. Whisk in the warmed milk/butter mixture, the large egg, and 2 and 1/4 teaspoons yeast until well combined. Using a dough hook or paddle attachment on low speed, or mixing by hand with a spatula, gradually add 1 cup of all-purpose flour. Mix for 1 minute, scraping down the sides of the bowl. Add the remaining 1 and 2/3 cups of flour and beat for another minute.

Knead the Dough

Switch to the dough hook if using a stand mixer, and beat the dough for an additional 5 full minutes. If kneading by hand, continue on a lightly floured surface for 5 minutes. If the dough becomes too sticky, add 1 teaspoon of flour at a time to achieve a soft, slightly tacky consistency. Avoid adding too much flour; you want a moist, not dry, dough. After kneading, the dough should feel soft and spring back slowly when poked. For a windowpane test, tear a small piece of dough and gently stretch it until light passes through without tearing. If it passes, your dough is ready to rise. This ensures your pumpkin cinnamon rolls will be perfectly soft.

First Rise

Lightly grease a large bowl with oil or nonstick spray. Place the kneaded dough in the bowl, turning to coat all sides. Cover the bowl tightly with aluminum foil, plastic wrap, or a clean kitchen towel. Let the dough rise in a warm environment for about 2 hours, or until it has doubled in size. A countertop rise usually takes around this long.

Prepare Filling and Roll

While the dough rises, prepare your baking pan by greasing the bottom and sides of a 9-inch square, 9-inch round, 9×13-inch, or 11×7-inch baking dish. This recipe yields 10-12 pumpkin cinnamon rolls. Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured work surface. Using a lightly floured rolling pin, roll the dough into a 10×14-inch rectangle, ensuring it’s smooth and evenly thick. If the dough resists stretching, cover it and let it rest for 10 minutes to relax the gluten, then try again.

For the filling, in a small bowl, combine 6 tablespoons of softened unsalted butter, 1/2 cup of packed brown sugar, 1 tablespoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves. Spread the softened butter evenly over the rolled-out dough rectangle, leaving a small border. Sprinkle the spiced brown sugar mixture evenly over the butter.

Shape and Second Rise

Starting from one long side, tightly roll up the dough into a log. Use a very sharp knife or unflavored dental floss to cut the log into 10-12 even pumpkin cinnamon rolls. Arrange the sliced rolls in your prepared baking pan. Cover the rolls tightly with plastic wrap or a clean kitchen towel. Allow them to rise again for about 1 hour, or until they have nearly doubled in size.

Bake Rolls

Preheat your oven to 350°F (177°C). Bake the rolls for approximately 22-28 minutes, or until they are lightly browned on top. After about 15 minutes of baking, loosely tent a piece of aluminum foil over the pan. This helps prevent the tops of the pumpkin cinnamon rolls from browning too quickly and baking unevenly.

To ensure your rolls are cooked through, an internal temperature of around 190-200°F (88-93°C) is generally ideal for baked goods like cinnamon rolls, as noted by Chef’s Temp.

Remove the pan from the oven and place it on a wire rack to cool for about 10 minutes while you prepare the icing.

Make and Apply Icing

While the rolls cool slightly, prepare the maple cream cheese icing. In a medium bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat 4 ounces of softened cream cheese on medium speed until smooth. Add 3 tablespoons of pure maple syrup and 1 tablespoon of whole milk, then beat on high speed until smooth. Gradually add 2/3 cup of sifted confectioners’ sugar and 1/8 teaspoon of ground cinnamon (if using), beating on medium speed until the icing is creamy and smooth. Spread the decadent maple cream cheese icing generously over the warm pumpkin cinnamon rolls. Serve immediately for the best experience.

Pro Tips & Troubleshooting

Achieving perfect pumpkin cinnamon rolls is simple with these tips.

• Dough Consistency: Your dough should be soft and slightly tacky, not overly sticky or dry. Adjust flour by 1-2 teaspoons at a time if needed.
• Perfect Rise: A warm, draft-free spot helps dough rise. If your kitchen is cool, try a proofing drawer or the oven with just the light on.
• Achieving Fluffy Rolls: Proper kneading develops gluten, essential for light and fluffy rolls. Don’t skip the full kneading time.
• Preventing Dry Rolls: Overbaking is the enemy of fluffy rolls. Bake only until lightly golden brown, not dark.

Serving, Storage & Variations

These pumpkin cinnamon rolls are best enjoyed warm, fresh from the oven, with the icing slightly melted.

Storage: Cover leftover frosted or unfrosted rolls tightly. Store them at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Reheating: To refresh, warm individual rolls in the microwave for 15-30 seconds or in an oven preheated to 300°F (150°C) for 5-10 minutes.

Overnight Option: After the second rise, cover the pan tightly with plastic wrap and refrigerate overnight (up to 18 hours). In the morning, let them sit at room temperature for 30-60 minutes while the oven preheats, then bake as directed.

Freezing Instructions:

• Unbaked: Freeze sliced, unrisen rolls in the pan, then transfer to a freezer-safe bag. Thaw overnight in the fridge, then let rise at room temp before baking.
• Baked: Freeze cooled, unfrosted rolls in an airtight container for up to 1 month. Thaw at room temp, then reheat and frost.

Icing Variations: Try a plain cream cheese frosting, a simple vanilla glaze, or a brown butter icing instead.

Flavor Twists: Add toasted chopped pecans or walnuts to the filling for extra crunch. Sprinkle in miniature chocolate chips for a sweet surprise.

Other Cinnamon Roll Recipes: Explore our classic Cinnamon Rolls or Berry Sweet Rolls for more delicious options!

Nutrition

Here is an estimated nutritional breakdown for one of these delightful pumpkin cinnamon rolls (based on 12 servings).

Pumpkin puree adds a good source of fiber and vitamins to baked goods, contributing to the overall nutritional value as highlighted by Nutritionix.

Note: Nutritional information is an estimate and may vary based on specific ingredients and precise measurements. For exact calculations, consider using a dedicated nutrition calculator.

FAQ

Can I use fresh pumpkin puree?
Yes, but ensure it’s very thick and strained of excess water. Canned pumpkin puree is usually more consistent and recommended.

Can I use bread flour for the dough?
Bread flour has higher protein, making the rolls chewier. For the softest texture, stick to all-purpose flour as specified.

How to ensure rolls are perfectly soft?
Avoid over-kneading or adding too much flour, and definitely do not overbake. These factors contribute to dry, tough rolls.

Can these be made mini-sized?
Absolutely! Roll the dough thinner, cut smaller slices, and reduce baking time slightly. You might get more rolls per batch.

What if my dough isn’t rising?
Your yeast might be old or the liquid was too hot/cold. Ensure your rising environment is warm and draft-free, and recheck yeast freshness.

Conclusion

These soft, spiced, and utterly irresistible pumpkin cinnamon rolls are more than just a recipe; they are a cozy hug in food form. With their fluffy texture, rich pumpkin flavor, and sweet maple cream cheese icing, they are destined to become your favorite fall tradition! Don’t wait—gather your ingredients and start baking this delightful treat today. Share your beautiful creations with us, leave a comment, or rate the recipe below!

Pumpkin Cinnamon Rolls: Soft, Spiced, and Irresistible!

Indulge in these delightful pumpkin cinnamon rolls, featuring a soft, spiced pumpkin dough generously filled with butter, brown sugar, and warm spices, all topped with a luscious cream cheese maple icing. Perfect for a cozy breakfast or a festive treat, these rolls are irresistibly flavorful and tender.

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 25 minutes mins

Total Time 3 hours hrs 25 minutes mins

Servings 12 rolls

Calories 350 kcal

Equipment

• Stand mixer
• Large bowl
• Silicone Spatula
• Wooden Spoon
• Rolling Pin
• Small Bowl
• Sharp knife
• Baking Dish
• Aluminum foil
• wire rack
• Handheld Mixer

Ingredients

  

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
• large egg
• 2 and 1/4 teaspoons (7g) instant or active dry yeast
• 2 and 2/3 cups (335g) all-purpose flour plus more as needed for hands and work surface

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

Instructions

 

Make the Dough

• Warm milk and butter until butter just melts and the mixture is lukewarm, then set aside.
• Whisk pumpkin puree, sugar, nutmeg, and salt in a large bowl, then whisk in the warmed milk/butter, egg, and yeast until combined.
• Using a dough hook or by hand, mix in 1 cup of flour for 1 minute, then add the remaining 1 and 2/3 cups flour and beat for another minute.

Knead the Dough

• Beat the dough in the mixer for 5 minutes with a dough hook, or knead by hand on a lightly floured surface for 5 minutes until soft and slightly tacky.
• The dough is ready to rise if it slowly bounces back when poked or passes the “windowpane test” where it stretches thin enough for light to pass through without tearing.

1st Rise

• Lightly grease a large bowl, place the dough in it, and turn to coat.
• Cover the bowl and let the dough rise in a warm environment for 2 hours, or until doubled in size.

Prepare Pan

• Grease the bottom and sides of a 9-inch square, 9-inch round, 9×13-inch, or 11×7-inch baking dish.

Roll out the Dough

• Punch down the dough to release air, then place it on a lightly floured surface.
• Using a lightly floured rolling pin, roll the dough into a smooth, evenly thick 10×14-inch rectangle.

Add the Filling and Form Rolls

• Spread softened butter evenly over the dough, then sprinkle a mixture of brown sugar, cinnamon, and spices over the top.
• Roll the dough up tightly and use a very sharp knife to cut it into 10-12 even rolls.
• Arrange the cut rolls in the prepared baking pan.

2nd Rise

• Cover the rolls tightly and let them rise until doubled in size, which takes about 1 hour.

Bake

• Preheat oven to 350°F (177°C) and bake the rolls for 22-28 minutes until lightly browned.
• After 15 minutes, tent aluminum foil over the pan to prevent over-browning.
• Remove from oven and cool on a wire rack for about 10 minutes while preparing the icing.

Make the Icing

• Beat softened cream cheese in a medium bowl until smooth, then beat in maple syrup and milk.
• Add confectioners’ sugar and optional cinnamon, beating until the icing is creamy, then spread it onto the warm cinnamon rolls.

Notes

If dough becomes too sticky during kneading, add 1 teaspoon of flour at a time. If the dough shrinks while rolling, let it rest for 10 minutes. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.