The first Saturday morning I made these Pumpkin Cinnamon Rolls, the smell wafting through my house was so incredible that my neighbor actually knocked on the door to ask what I was baking. These soft, pillowy rolls with swirls of cinnamon sugar and that perfect cream cheese glaze are everything you want in a fall breakfast. My husband took one bite and declared them better than any bakery version he's ever had.
The pumpkin makes them extra moist and tender, while the warm spices create that cozy autumn feeling we all crave. My daughter asked if we could make these every weekend, and honestly, I'm not arguing with that request.
Why You'll Love This Recipe
These Pumpkin Cinnamon Rolls combine the best of both worlds - classic cinnamon roll goodness with all those warm pumpkin spice flavors we love. You get incredibly soft, fluffy rolls that stay fresh for days, a generous cinnamon sugar filling, and that signature cream cheese frosting that melts into every crevice.
My sister made these for her book club and said three people asked for the recipe before they'd even finished their first roll. It's one of those fall baking recipes that makes your house smell like a dream and tastes even better than it smells. The best pumpkin cinnamon rolls deliver bakery-quality results without requiring any fancy techniques.
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What You'll Need
Simple ingredients come together to create these spectacular fall cinnamon rolls. Nothing complicated here.
Main Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant yeast
- ¾ cup pumpkin puree
- ¼ cup milk, warmed
- ¼ cup butter, melted
- 1 large egg
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
For the Filling:
- ½ cup butter, softened
- ¾ cup brown sugar
- 2 tablespoons cinnamon
- 1 teaspoon pumpkin pie spice
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Optional Extras
Add chopped pecans or walnuts to the filling for extra crunch. A drizzle of caramel sauce on top takes these over the edge. Some people love adding a pinch of nutmeg for extra warmth.
Check the recipe card for exact amounts and full instructions.
How to Make Pumpkin Cinnamon Rolls
Make the Dough
In a large bowl, combine flour, sugar, yeast, and salt. In another bowl, whisk together the pumpkin puree, warm milk, melted butter, egg, and pumpkin pie spice. Pour the wet ingredients into the dry and mix until a soft dough forms. Knead for about 5-7 minutes until smooth and elastic. The dough should be slightly sticky but manageable. My mom always says pumpkin dough is softer than regular cinnamon roll dough, and that's what makes these homemade pumpkin cinnamon rolls so tender.
Let It Rise
Place your dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about an hour until doubled in size. I like to put mine in the oven with just the light on - creates the perfect environment. This first rise is crucial for fluffy, soft rolls.
Roll and Fill
Once risen, punch down the dough and roll it out on a lightly floured surface into a large rectangle, about 12x18 inches. Spread softened butter all over the surface, then sprinkle generously with your brown sugar, cinnamon, and pumpkin pie spice mixture. Make sure to get it all the way to the edges. Roll tightly from the long side into a log, then cut into 12 even pieces using a sharp knife or dental floss.
Can I make these ahead? Absolutely! Assemble the rolls, place in the pan, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes, then bake as directed.
Second Rise and Bake
Arrange your cut rolls in a greased 9x13 inch baking dish, leaving a little space between each one. Cover and let rise for another 30-40 minutes until puffy. They should be touching and fill the pan. Bake at 350°F for about 25-30 minutes until golden brown on top. The smell at this point will drive everyone in your house crazy in the best way.
Make the Frosting
While the rolls bake, beat together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Add milk a tablespoon at a time until you reach your desired consistency. I like mine thick enough to spread but thin enough to drip down the sides a bit. Spread this cinnamon cream cheese frosting over the warm rolls as soon as they come out of the oven. Watch it melt into all those beautiful swirls.
Aliana's Top Tip
The secret to incredibly soft pumpkin spice cinnamon rolls is not overbaking them.
Pull them out when they're just golden on top - they'll continue cooking in the hot pan for a few minutes.
Also, use pure pumpkin puree, not pumpkin pie filling.
The pie filling has added sugar and spices that throw off the balance.
My husband learned this the hard way when he grabbed the wrong can at the store and the rolls came out way too sweet.
Ingredient Substitutions & Variations
Make pumpkin cinnamon rolls easy by using store-bought pizza dough if you're short on time. For bread machine pumpkin cinnamon rolls, let your machine do the dough work on the dough cycle. Try pumpkin cinnamon rolls with caramel icing instead of cream cheese for a different twist. Add diced apples to the filling to make apple cinnamon rolls variation.
Storage & Reheating Instructions
Store leftover pumpkin cinnamon rolls covered at room temperature for up to 3 days, or refrigerate for up to a week. Reheat individual rolls in the microwave for 20-30 seconds until warm. You can also freeze unfrosted baked rolls for up to 3 months - thaw overnight and frost before serving. These make perfect fall breakfast meal prep when you want something special ready to go.
What to Serve With Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls are perfect with hot coffee or a pumpkin spice latte. My family loves them for thanksgiving breakfast alongside scrambled eggs and bacon. They're also incredible for weekend brunch with fresh fruit on the side. The combination of warm rolls and cold milk is unbeatable.
FAQs About Pumpkin Cinnamon Rolls
What makes these different from regular cinnamon rolls?
The pumpkin puree adds moisture, subtle flavor, and makes them extra soft. The pumpkin spice in both the dough and filling creates those cozy fall flavors.
Why are my rolls dense?
Overkneading, not letting them rise enough, or using old yeast can cause dense rolls. Make sure your yeast is fresh and give them plenty of time to rise.
Can I use active dry yeast instead of instant?
Yes, but you'll need to proof it first in the warm milk with a pinch of sugar for 5-10 minutes until foamy before adding to the dough.
Can I freeze the unbaked rolls?
Yes! Assemble and cut the rolls, freeze on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge and let rise before baking.
More Recipes You'll Love
If you're into pumpkin desserts and fall baking recipes, you'll want to explore more cozy fall recipes on my site. I've got plenty of pumpkin Breakfast ideas and pumpkin recipes dessert that celebrate the season. My collection of baking sweets and fall snacks will keep your autumn menu exciting all season long.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
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Pairing
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