Pumpkin Cinnamon Rolls are soft, fluffy, and packed with warm fall flavors. The dough is tender and slightly sweet with a hint of pumpkin, while the cinnamon-sugar filling adds the perfect touch of spice. Topped with a creamy glaze, these rolls are cozy and comforting, just like a hug in pastry form.
I love making these rolls when the weather starts to cool down because their smell fills the whole house with pumpkin and spice. They’re a little bit special but still easy enough to enjoy on a lazy weekend morning. I usually make a batch and share them with friends or family because they disappear so fast around here.
One of my favorite ways to serve pumpkin cinnamon rolls is warm, right out of the oven, with a cup of coffee or hot apple cider. I find that the glaze melts perfectly over the soft rolls, making every bite taste extra creamy. It’s a simple treat that feels like fall on a plate, and honestly, it’s a wonderful way to start any day!
Key Ingredients & Substitutions
Pumpkin puree: This adds moisture and a subtle pumpkin flavor. Use canned pumpkin for convenience. If you don’t have pumpkin, sweet potato or butternut squash puree works well too.
Yeast: Active dry yeast helps the dough rise and become fluffy. Instant yeast can be used instead—just mix it directly with flour, no need to proof.
Spices: Cinnamon, nutmeg, and cloves create that warm, cozy flavor. You can adjust or skip cloves if you prefer a milder taste.
Butter: Melted in the dough, and softened for the filling, butter keeps the rolls tender and adds richness. For dairy-free, try vegan butter or coconut oil.
How Do You Get a Soft, Fluffy Dough with Pumpkin?
Pumpkin adds moisture, so the dough can be a bit sticky at first. Here’s how to handle it:
- Warm your milk to about 110°F (43°C) to safely activate the yeast without killing it.
- Mix liquid and pumpkin first, then slowly add flour to avoid a heavy dough.
- Knead well — about 8-10 minutes — to develop gluten for a soft structure.
- Let dough rise in a warm spot to double. This can take 1-1.5 hours but is key for fluffiness.
- If dough feels too sticky, sprinkle a bit more flour during kneading, but don’t add too much.
Equipment You’ll Need
- Mixing bowls – for combining wet and dry ingredients separately.
- Measuring cups and spoons – to get your pumpkin and spices just right.
- Rolling pin – helps you roll out the dough evenly into a rectangle.
- 9×13-inch baking pan – perfect size to hold all the rolls as they bake and rise.
- Kitchen towel or plastic wrap – keeps the dough moist during rising.
- Whisk – great for mixing the icing smooth and lump-free.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato for a slightly sweeter twist.
- Add chopped pecans or walnuts to the filling for a crunchy texture.
- Stir in a pinch of ground ginger or cardamom in the dough for extra warmth.
- Top with cream cheese frosting instead of glaze for a richer finish.
Pumpkin Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup whole milk, warmed (about 110°F/43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 4 cups all-purpose flour (more as needed)
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
For the Filling:
- 1/2 cup light brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
For the Icing:
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
From start to finish, you’ll need about 3 hours. That includes about 15-20 minutes for preparation, two rises totaling around 2 hours, and 20-25 minutes for baking. The time is mostly hands-off while the dough rises—perfect for relaxing or prepping other things!
Step-by-Step Instructions:
1. Activate the Yeast:
Pour the warm milk into a small bowl. Add the yeast and a pinch of sugar, stir gently, and let it sit for 5-10 minutes until it’s foamy. This means the yeast is alive and ready to work.
2. Make the Dough:
In a large mixing bowl, whisk together sugar, pumpkin puree, melted butter, egg, and vanilla extract. Pour in the activated yeast mixture and stir everything together.
3. Add Dry Ingredients:
In another bowl, sift or mix together the flour, salt, cinnamon, nutmeg, and cloves. Add this dry mix gradually to the wet ingredients, stirring as you go. When the dough starts to form, turn it onto a floured surface.
4. Knead the Dough:
Knead the dough for 8 to 10 minutes until it becomes smooth, elastic, and just slightly sticky but not wet. Add small amounts of flour if needed to prevent sticking.
5. Let the Dough Rise:
Grease a clean bowl and place your dough inside. Cover it with a towel or plastic wrap, then let it sit in a warm spot until it doubles in size—usually about 1 to 1.5 hours.
6. Prepare the Filling:
Mix brown sugar and cinnamon together in a small bowl. Keep your softened butter handy for spreading later.
7. Roll Out the Dough:
Once risen, punch down the dough to release air. Roll it out on a floured surface into a rectangle about 16 by 12 inches.
8. Add the Filling:
Spread the softened butter evenly over the rolled dough, then sprinkle the cinnamon-sugar mixture all over the butter.
9. Shape the Rolls:
Starting at one long edge, roll the dough tightly into a log. Pinch the seam to seal it. Use a sharp knife or dental floss to cut the log into 12 equal slices.
10. Second Rise:
Place the sliced rolls cut side up into a greased 9×13 inch baking pan. Cover and let them rise until puffy—about 30 to 45 minutes.
11. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until they’re golden brown and cooked through.
12. Make the Icing:
While baking, whisk together powdered sugar, vanilla extract, and enough milk or cream (2 to 3 tablespoons) to create a smooth, pourable glaze.
13. Glaze and Serve:
Remove the rolls from the oven, and while still warm, drizzle the icing on top. Serve immediately and enjoy the cozy flavors of fall!
Can I Use Frozen Pumpkin Puree for the Dough?
Yes! Just make sure it’s fully thawed and well-drained if there’s any excess liquid. Pat it dry with a paper towel to avoid making the dough too sticky.
Can I Make These Rolls Ahead of Time?
Absolutely! You can prepare the rolls through step 10, then cover and refrigerate them overnight. Let them rise at room temperature for 30-45 minutes before baking as usual.
How Should I Store Leftover Pumpkin Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Substitute the Icing with Cream Cheese Frosting?
Yes, cream cheese frosting pairs wonderfully with pumpkin cinnamon rolls and adds a rich, tangy flavor. Spread it on warm rolls for the best taste and texture.
