Soft, pillowy Pumpkin Cinnamon Rolls are the ultimate fall treat, blending warm spices with a rich pumpkin twist. Each bite delivers a perfect balance of sweet cinnamon swirls and a tender, melt-in-your-mouth dough that’s infused with cozy pumpkin flavor. The aroma alone, as they bake in just 15 minutes, will fill your kitchen with irresistible warmth.
These rolls are not just delicious but also packed with wholesome ingredients, offering a hint of fiber and vitamin A from the pumpkin. Topped with a creamy glaze, they’re a delightful mix of gooey, fluffy, and slightly crisp edges—perfect for breakfast, dessert, or anytime you need a comforting pick-me-up.
Ingredients for Pumpkin Cinnamon Rolls
- For the Dough:
- ▢ ¼ cup warm water (110°F, or just warm to the touch)
- ▢ 2 ½ teaspoons active dry yeast
- ▢ 1 teaspoon sugar (to activate the yeast)
- ▢ ½ cup milk (whole or 2% works best)
- ▢ 2 large eggs
- ▢ 1 cup canned pumpkin puree (not pumpkin pie filling)
- ▢ ⅓ cup margarine, melted (or unsalted butter as a substitute)
- ▢ ½ cup sugar
- ▢ ½ teaspoon ground nutmeg
- ▢ ¼ teaspoon ground cloves
- ▢ 1 teaspoon salt
- ▢ 5-6 cups all-purpose flour (add gradually until dough is smooth)
- For the Filling:
- ▢ ½-⅔ cup canned pumpkin puree (adjust to your preference)
- ▢ ½ cup unsalted butter, room temperature
- ▢ 1 cup brown sugar (light or dark)
- ▢ 2 Tablespoons ground cinnamon
- For the Cream Cheese Frosting:
- ▢ 4 ounces cream cheese, room temperature
- ▢ 3 Tablespoons unsalted butter, room temperature
- ▢ ½ teaspoon vanilla extract
- ▢ 2 – 2 ½ cups powdered sugar (sifted for smoothness)
Step-by-Step Instructions
- Activate the Yeast: In a small bowl, combine warm water, yeast, and 1 teaspoon sugar. Stir until the yeast dissolves. Let it sit for 5-10 minutes until frothy and doubled in size.
- Mix the Dough: In a stand mixer fitted with a dough hook (or a large bowl if mixing by hand), combine milk, eggs, pumpkin puree, melted margarine, ½ cup sugar, nutmeg, cloves, and salt. Mix until smooth.
- Add Flour: Add 4 cups of flour to the mixture. Pour the frothy yeast mixture on top. Knead for about 5 minutes, adding flour ½ cup at a time until the dough is smooth and slightly sticky but not overly wet. (If mixing by hand, knead on a floured surface for 8-10 minutes.)
- Let the Dough Rise: Spray a large bowl with nonstick cooking spray. Place the dough in the bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Filling: While the dough rises, beat together room-temperature butter and pumpkin puree until smooth. In a separate bowl, mix brown sugar and cinnamon. Set both aside.
- Roll Out the Dough: On a lightly floured surface, roll the dough into a 16×21-inch rectangle, about ¼ inch thick.
- Add the Filling: Spread the pumpkin-butter mixture evenly over the dough. Sprinkle the cinnamon-sugar mixture on top, pressing it lightly into the dough.
- Roll and Cut: Starting from the long side, tightly roll the dough into a log. Use a sharp knife to cut the log into 12 equal slices, about 2 inches wide.
- Arrange and Rise Again: Place the rolls in a lightly greased 9×13-inch baking pan. Cover and let them rise for another 30 minutes, or until nearly doubled.
- Preheat and Bake: Preheat the oven to 400°F (200°C). Bake the rolls for 15-20 minutes, or until golden brown on top.
- Make the Frosting: While the rolls bake, beat together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- Frost and Serve: Spread the frosting over the warm rolls. Serve immediately and enjoy!
Storage and Reheating Tips
To keep your pumpkin cinnamon rolls fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. When ready to enjoy, reheat in the microwave for 20-30 seconds or in a preheated oven at 350°F for 5-10 minutes until warm and gooey again.
Time-Saving Hacks
If you’re short on time, prepare the dough the night before! After the first rise, cover the dough tightly and refrigerate overnight. In the morning, let it sit at room temperature for 30 minutes before rolling and assembling. You can also make the frosting ahead and store it in the fridge—just give it a quick stir before spreading.
Recipe Variations to Try
Switch up the flavors by adding a handful of chopped pecans or walnuts to the filling for a crunchy twist. For a richer taste, swap the margarine in the dough for unsalted butter. If you’re feeling adventurous, drizzle caramel sauce over the frosting for a decadent finish.
Perfect Pairings
Serve these pumpkin cinnamon rolls with a hot cup of spiced chai tea or a pumpkin spice latte for a cozy fall breakfast. They also pair wonderfully with a side of fresh fruit or a dollop of whipped cream for an extra indulgent treat.
Equipment Guidance
While a stand mixer with a dough hook makes kneading easier, you can absolutely make these by hand! Use a sturdy wooden spoon to start, then switch to kneading on a floured surface for about 8-10 minutes. A sharp serrated knife or unflavored dental floss works best for cleanly slicing the rolls before baking.
Pumpkin Cinnamon Rolls
Ingredients
- 1/4 cup warm water
- 2 1/2 teaspoons yeast
- 1 teaspoon sugar
- 1/2 cup milk
- 2 eggs
- 1 cup canned pumpkin puree
- 1/3 cup margarine, melted
- 1/2 cup sugar
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon salt
- 5-6 cups flour
Filling
- 1/2-2/3 cup canned pumpkin puree, to your preference
- 1/2 cup butter, room temperature
- 1 cup brown sugar
- 2 Tablespoons cinnamon
Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- 3 Tablespoons butter
- 1/2 teaspoon vanilla
- 2 – 2 1/2 cups powdered sugar
Instructions
- Combine warm water, yeast, and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth doubles.
- In mixer fitted with dough hook, combine milk, eggs, pumpkin, margarine, ½ sugar, nutmeg, salt, and cloves. Mix until smooth (don’t have a mixer? You can still make these. I first used a wooden spoon until it got to be too hard and then I started using my hands. You have to knead it for a while to get that smooth consistency, but it can be done).
- Add four cups flour to the mixing bowl. Pour frothed yeast mixture on top of flour. Knead about 5 minutes, adding flour ½ cup at a time until dough barely begins to clean the sides of the mixing bowl. Dough should be smooth and moist, but not sticky.
- Spray a bowl with nonstick cooking spray. Place dough in greased bowl. Cover with a wet towel, or plastic wrap sprayed with non-stick cooking spray. Allow dough to raise until doubled, or about one hour.
- While dough is raising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl, combine brown sugar and cinnamon, set both bowls aside.
- Pour dough out on slightly floured surface. Roll into a rectangle 16×21 inches, dough should be about ¼ inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar-cinnamon mixture on top, slightly pressing it into the dough.
- Roll up long side of the dough, forming a long tube. Cut tube with a sharp knife, about every two inches, making 12 rolls. Place rolls in lightly greased 9×13 inch baking pan. Cover and let rise until the dough has nearly doubled, about 30 minutes.
- Preheat oven to 400℉.
- Bake rolls in oven until golden brown, about 15-20 minutes.
- While rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla to make frosting. Spread frosting on warm rolls before serving.