Pumpkin Cinnamon Rolls are a perfect treat for cozy mornings or special occasions. Soft, fluffy rolls infused with pumpkin puree and warmed up with the sweet spice of cinnamon make every bite comforting and delicious. The light orange color and pillowy texture make these rolls as pretty as they are tasty.
I love making these rolls when the weather starts to cool down. There’s something so cozy about the scent of cinnamon and pumpkin baking together in the oven. I usually sneak a warm one right out of the pan before they even cool off — they’re just that good! A little tip: brushing melted butter on top before adding the glaze makes them extra sticky and irresistible.
These rolls are great when served fresh with a simple cream cheese glaze on top. I sometimes enjoy them with a cup of hot coffee or tea to make a slow weekend morning that much better. They’re a favorite with family and friends, especially during fall gatherings, and always bring a smile to the table.
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and a beautiful color. Use canned pumpkin puree for convenience. If unavailable, you can roast and mash fresh pumpkin, or even substitute with sweet potato puree for a similar texture and sweetness.
Yeast: Active dry yeast is classic here. If you only have instant yeast, you can use it but add it directly to the dry ingredients. Make sure your liquids are warm, not hot, to activate the yeast properly.
Spices: Cinnamon is key for that cinnamon roll flavor. Nutmeg, ginger, and cloves add warm depth. If you don’t have all, cinnamon plus just one other (like nutmeg) works fine.
Filling Butter & Sugar: Softened butter helps the spice-sugar mix stick well. Brown sugar lends a nice molasses flavor, but white sugar can substitute if needed.
Cream Cheese in Glaze: This gives the glaze a rich tang. You can swap plain icing sugar glaze if you want a simpler option or skip the glaze altogether for a less sweet finish.
How Do You Get Soft, Fluffy Pumpkin Rolls Every Time?
The key lies in good dough prep and gentle handling. Here’s how:
- Warm your milk and water to about 110°F. This wakes the yeast without killing it.
- Knead the dough well until smooth and elastic. About 8–10 minutes by hand or 5 with a mixer works. This builds gluten for stretch and rise.
- Let the dough rise in a warm spot until doubled. Don’t rush this—patience means fluffier rolls.
- When rolling the dough, sprinkle plenty of flour on your surface to avoid sticking, but avoid adding flour into the dough itself too much.
- After cutting the rolls, give them a second rise until puffy. This second rest makes a difference in softness.
- Bake until golden but not dry. Overbaking can make rolls tough, so check them at 20 minutes.
Following these steps carefully will help you bake rolls that are tender, airy, and perfectly spiced. Enjoy the warm pumpkin touch throughout!
Equipment You’ll Need
- Large mixing bowl – perfect for combining your wet and dry ingredients without spills.
- Measuring cups and spoons – essential for getting your ingredient amounts just right.
- Wooden spoon or silicone spatula – helps mix the dough gently and scrape the bowl clean.
- Rolling pin – you’ll need this to roll out the dough evenly for perfect cinnamon rolls.
- Baking pan (9-inch round or square) – holds the rolls snugly while they rise and bake.
- Kitchen towel or plastic wrap – to cover the dough and keep it warm during rising.
- Small mixing bowl and whisk – handy for making the smooth cream cheese glaze.
- Oven thermometer (optional) – ensures your oven is the right temperature for baking soft rolls.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree for a sweeter, earthy twist with similar moisture.
- Add chopped pecans or walnuts to the filling for crunchy texture that pairs well with cinnamon.
- Mix in raisins or dried cranberries into the filling for a chewy, fruity surprise inside the rolls.
- Use maple syrup instead of vanilla in the glaze for a warm, autumnal flavor that complements pumpkin.
How to Make Pumpkin Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/2 to 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup whole milk
- 1/4 cup water
- 1/4 cup unsalted butter, melted
- 1 cup canned pumpkin puree
- 1 large egg, at room temperature
For the Filling:
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons cream cheese, softened
- 2 tablespoons 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 25 minutes for prep, 1 to 1 1/2 hours for the first rise, 45 minutes for the second rise, and 20–25 minutes to bake. Overall, plan for around 3 hours from start to finish, mostly waiting for the dough to rise.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix together 3 1/2 cups flour, sugar, yeast, salt, cinnamon, nutmeg, ginger, and cloves. Heat the milk, water, and melted butter in a small saucepan until warm (about 110°F). Add the warm liquid and pumpkin puree to the dry ingredients. Crack in the egg and stir until everything is combined.
2. Knead the Dough:
Turn the dough out onto a floured surface. Knead it, adding the remaining flour bit by bit if needed, until the dough feels smooth and elastic—about 8 to 10 minutes.
3. First Rise:
Place the dough in a lightly greased bowl and cover it with a kitchen towel or plastic wrap. Let it rise in a warm spot until it doubles in size, about 1 to 1 1/2 hours.
4. Prepare the Filling:
Mix the brown sugar and cinnamon together in a small bowl and set aside.
5. Roll Out the Dough:
Once risen, punch down the dough and roll it into a large rectangle, about 16 by 12 inches, on a floured surface. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
6. Form Rolls:
Starting from the long edge, roll the dough tightly into a log. Cut this log into 8 to 12 equal-sized rolls.
7. Second Rise:
Place the rolls in a greased baking pan, leaving a bit of space between them. Cover and let the rolls rise until puffy, around 45 minutes.
8. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until golden brown and fully cooked.
9. Make the Glaze:
While the rolls bake, beat together powdered sugar, cream cheese, softened butter, and vanilla extract. Slowly add milk until the glaze is smooth and spreadable.
10. Glaze and Serve:
Remove the rolls from the oven and let them cool slightly, about 10 minutes. Drizzle the glaze generously on top and enjoy these warm, soft, pumpkin-flavored cinnamon rolls!
Can I Use Frozen Pumpkin Puree in This Recipe?
Yes! Just make sure to thaw the pumpkin puree completely in the fridge or at room temperature before using. Drain any excess liquid if needed to avoid making the dough too wet.
Can I Make the Dough or Rolls Ahead of Time?
Absolutely! You can prepare the dough and keep it in the fridge overnight after the first rise. Let it come to room temperature and complete the second rise before baking. Alternatively, you can prepare and shape the rolls, then refrigerate them overnight and bake fresh the next day.
How Should I Store Leftover Pumpkin Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently in the microwave or oven before serving. You can also freeze baked rolls for up to 2 months; thaw overnight in the fridge before reheating.
Can I Substitute the Cream Cheese in the Glaze?
Yes, if you prefer a simpler glaze, you can omit the cream cheese and make a basic powdered sugar and milk glaze. It won’t be as tangy but will still be delicious and sweet!
