There’s something simply magical about homemade Pumpkin Cinnamon Rolls. Picture soft, pillowy dough infused with pumpkin and cozy spices, swirled with brown sugar and cinnamon, and crowned with a luscious cream cheese icing. Every bite is like a warm, sweet embrace—perfect for autumn mornings, lazy weekends, or holiday brunches when you want to wow your loved ones with something truly special.
Ingredients You’ll Need
You don’t need anything fancy for these show-stopping Pumpkin Cinnamon Rolls—just wholesome, everyday ingredients that come together to create pure breakfast bliss. Each one serves a purpose, enhancing the flavor, texture, or irresistible aroma of the finished rolls.
- Whole milk: Warm milk activates the yeast for a tender, fluffy dough.
- Active dry yeast: This is what makes the rolls rise and gives them that bakery-style loftiness.
- Granulated sugar: Just enough to feed the yeast and sweeten the dough.
- Pumpkin purée: The star! Adds color, natural sweetness, and gorgeous moisture.
- Unsalted butter (melted & softened): Rich, melt-in-your-mouth flavor in both the dough and filling.
- Egg: Binds the dough and helps keep it soft and fluffy.
- All-purpose flour: The backbone—gives structure without making the rolls dense.
- Salt: Just a pinch to balance the sweetness and enhance flavors.
- Pumpkin pie spice: That signature burst of autumn warmth you crave.
- Brown sugar: For a buttery, caramel-like swirl inside every roll.
- Ground cinnamon: The classic companion to pumpkin, guaranteeing maximum coziness.
- Cream cheese: Lends a tangy, creamy base for the perfect icing.
- Powdered sugar: Ensures a silky-smooth, sweet finish for the topping.
- Vanilla extract: Adds an extra touch of warmth and depth to the icing.
- Milk (extra for icing): Just a splash or two makes the icing effortlessly spreadable.
How to Make Pumpkin Cinnamon Rolls
Step 1: Bloom the Yeast
Start by pouring your warm milk into a large mixing bowl (or the bowl of your stand mixer if you have one). Sprinkle in the active dry yeast and a pinch of sugar. Give it a gentle stir, then let it stand for 5 to 10 minutes. You’ll know it’s ready when a frothy foam forms on top—that’s the yeast coming to life and promising sky-high Pumpkin Cinnamon Rolls!
Step 2: Mix the Dough
Now, stir in the rest of the sugar, pumpkin purée, melted butter, and egg until everything’s beautifully combined. Next, add the flour, salt, and pumpkin pie spice. Mix just until a shaggy dough forms—it will seem a little sticky, but that’s exactly what gets you those melt-in-your-mouth rolls.
Step 3: Knead and First Rise
Turn the dough onto a lightly floured surface and knead it for 6 to 8 minutes until it’s smooth and elastic. This step develops the gluten for that fluffy, tear-apart texture. Pop your dough into a greased bowl, cover it up, and let it rise in a warm spot for about 1 hour, or until it’s doubled in size and irresistibly puffy.
Step 4: Assemble the Pumpkin Cinnamon Rolls
Gently punch down your risen dough and roll it into a rectangle about 10 by 16 inches. Spread the softened butter across the surface, sprinkle evenly with brown sugar, and follow with a generous shower of ground cinnamon. Roll the dough up tightly from the long edge to create that signature swirl, then slice into 12 even pieces and nestle them into a greased 9×13-inch baking dish.
Step 5: Second Rise
Cover your dish of rolls and let them hang out for another 30 to 45 minutes. This second rise makes them extra light and airy—so worth the brief wait! You’ll see them noticeably puff up, filling the pan with gorgeous spirals.
Step 6: Bake
Preheat your oven to 350°F (175°C). Once hot, slide the rolls in and bake for 20 to 25 minutes. You’re looking for golden brown edges and a hint of bubbling from the filling. Let the Pumpkin Cinnamon Rolls cool for a few minutes so the icing doesn’t melt right off.
Step 7: Make the Cream Cheese Icing & Finish
Meanwhile, whip together the softened cream cheese and butter until nice and creamy. Beat in the powdered sugar, vanilla, and just enough milk to get a dreamy, spreadable consistency. Slather that luscious icing over the warm Pumpkin Cinnamon Rolls—they’ll never last long once you do!
How to Serve Pumpkin Cinnamon Rolls
Garnishes
A little flourish goes a long way! Sprinkle chopped pecans, a dusting of cinnamon, or even a light drizzle of maple syrup atop the rolls just before serving. The cream cheese icing is classic, but these quick garnishes add color, texture, and an extra touch of wow.
Side Dishes
Pair these Pumpkin Cinnamon Rolls with a fresh fruit salad or a crisp apple cider for a balanced breakfast spread. For a special brunch, serve alongside soft scrambled eggs and thick-cut bacon to contrast the sweet, cozy flavors of the rolls.
Creative Ways to Present
Turn your Pumpkin Cinnamon Rolls into a show-stopping centerpiece by arranging them in a spiral on a large platter. For fall or holiday gatherings, serve each roll individually in parchment paper liners, or dress them up with a cinnamon stick garnish for a festive touch.
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have leftovers, keep your Pumpkin Cinnamon Rolls soft and fresh by storing them in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the refrigerator; just let them come to room temperature before enjoying for the best texture.
Freezing
These rolls freeze beautifully! After baking and cooling, wrap individual Pumpkin Cinnamon Rolls tightly in plastic wrap and store in a freezer bag or airtight container for up to 2 months. Just be sure to hold off on the icing until you’re ready to eat.
Reheating
To reheat, simply warm a single roll in the microwave for about 20 seconds or an entire dish at 300°F (150°C) for 10-15 minutes. Add that luxurious cream cheese icing after reheating if you’ve frozen the rolls—a fresh swirl makes all the difference.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! Just remember there’s no need to bloom instant yeast; you can add it directly with the dry ingredients. Your Pumpkin Cinnamon Rolls will turn out just as soft and delicious.
Can I prepare the rolls the night before?
Yes! For fresh-baked Pumpkin Cinnamon Rolls in the morning, shape and arrange them in the pan, cover tightly, and refrigerate overnight. Let them come to room temperature and rise a bit before you bake.
What if I don’t have pumpkin pie spice?
No problem—just make a quick blend using ground cinnamon, nutmeg, ginger, and allspice. It’ll give your Pumpkin Cinnamon Rolls that same warm fall flavor.
Can I make these dairy-free?
Definitely! Substitute plant-based milk and vegan butter, and try a dairy-free cream cheese for the icing. The rolls will still be wonderfully tender and packed with flavor.
Why did my rolls come out dense instead of fluffy?
Dense rolls usually mean the dough didn’t rise enough or the flour was packed too tightly. Next time, give the dough plenty of warm, draft-free time to puff up and measure your flour by spooning it into the cup then leveling off.
Final Thoughts
Whether you’re a seasoned baker or just dipping your toes into homemade breads, you’ll be amazed by how rewarding it is to serve up a tray of these Pumpkin Cinnamon Rolls. Share them, savor them, and don’t forget to snap a picture before they disappear!
Print
Pumpkin Cinnamon Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours (including rising)
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with these homemade Pumpkin Cinnamon Rolls. Soft pumpkin-infused dough, swirled with a cinnamon sugar filling, and topped with a decadent cream cheese icing, these rolls are perfect for a cozy breakfast or a delightful dessert.
Ingredients
Dough:
- 3/4 cup whole milk, warmed
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup pumpkin purée
- 1/4 cup unsalted butter, melted
- 1 egg
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
Filling:
- 1/3 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
Cream Cheese Icing:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed for consistency
Instructions
- In a large mixing bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
- Stir in the remaining sugar, pumpkin purée, melted butter, and egg. Mix in flour, salt, and pumpkin pie spice until a soft dough forms.
- Knead the dough on a floured surface for 6–8 minutes or until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Roll the dough into a 10×16-inch rectangle. Spread with softened butter, then sprinkle with brown sugar and cinnamon.
- Roll tightly from the long edge and slice into 12 even rolls. Place in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes or until golden brown. Let cool slightly.
- Meanwhile, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk and mix until creamy. Spread icing over warm rolls and serve.
Notes
- You can make these ahead and refrigerate overnight after shaping.
- Let come to room temp and rise slightly before baking.
- Add chopped pecans to the filling for a nutty twist.
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