Pumpkin Cinnamon Rolls are soft, fluffy, and filled with all the warm flavors of fall. The dough is rich with pumpkin puree, making the rolls extra tender and moist, while the cinnamon-sugar filling adds that classic sweet and spicy touch. Topped with a smooth cream cheese glaze, they feel like a special treat perfect for chilly mornings or cozy afternoons.
I love making these pumpkin cinnamon rolls when the air starts to cool down because the smell of pumpkin and cinnamon baking fills the whole house with a comforting warmth. One tip I’ve learned is to give the dough just enough time to rise – it makes all the difference in getting that soft, pillowy texture. Plus, the pumpkin gives a nice little twist that makes these rolls stand out from the usual cinnamon roll.
These rolls are my go-to weekend breakfast when I want something a bit sweet but still homemade and fresh. I usually enjoy them with a cup of hot coffee or tea, and sometimes I spread a little extra cream cheese on top because, well, why not? They always make mornings feel a little brighter and more special.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain pumpkin puree, not the spiced pumpkin pie mix. It adds moisture and a mild sweetness. If fresh pumpkin is handy, roast and puree it yourself for great flavor!
Yeast: Active dry yeast works well here. If you only have instant yeast, you can skip the proofing step and add it right to the flour.
Flour: All-purpose flour is standard. If you want a lighter dough, try half bread flour for more chewiness.
Spices: Cinnamon is a must. I love adding nutmeg and ginger for extra warmth, but they’re optional. You can adjust spices to your taste.
Filling: Butter and brown sugar make that classic gooey cinnamon combo. For a nut-free version, skip the nuts or swap them with seeds like pumpkin seeds.
Cream Cheese Glaze: Cream cheese and butter create a creamy sweet topping. If dairy-free, try vegan cream cheese and coconut oil with powdered sugar.
How Do You Get Soft, Fluffy Dough with Pumpkin?
Pumpkin adds moisture, so balancing the dough is key. Here’s how to handle it:
- Warm your milk to about 110°F before mixing with yeast—too hot will kill it.
- Gradually add flour—too much flour can make dough tough. Add only enough for a soft, slightly sticky dough.
- Knead about 6-8 minutes until smooth and elastic. This builds gluten for a good rise.
- Let the dough rise in a warm, draft-free spot until doubled. This usually takes 1-1.5 hours.
- After shaping the rolls, let them rise again before baking. This second rise helps create an airier texture.
Taking your time with the rising steps ensures rolls that are light and soft, even with pumpkin in the mix.
Equipment You’ll Need
- Large mixing bowl – I use it for mixing and letting the dough rise, giving plenty of space for it to double in size.
- Stand mixer with a dough hook (optional) – makes kneading easier and more even, but you can knead by hand as well.
- Rolling pin – helps you roll out the dough into a neat rectangle for filling and rolling.
- Kitchen towel or plastic wrap – covers the dough during rising time to keep it warm and moist.
- Sharp knife or dental floss – cuts the rolled dough into even slices without smashing them.
- 9×13-inch baking dish – holds your rolls while they bake and puff up beautifully.
- Mixing bowls and spatula – for preparing the filling and glaze without fuss.
Flavor Variations & Add-Ins
- Swap pecans for walnuts, almonds, or pecans depending on what you like or have on hand – they add crunch and flavor.
- Mix in dried fruit like raisins, cranberries, or chopped dried apricots to add a sweet chewy twist.
- Replace the vanilla glaze with a maple or caramel glaze for extra richness.
- Spice it up by adding a pinch of cayenne or chili powder to the cinnamon mixture for a little heat.
Pumpkin Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup warm milk (110°F/43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
- 4 to 4 1/2 cups all-purpose flour
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 cup chopped pecans or walnuts (optional)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk or cream
How Much Time Will You Need?
Total time is about 3 hours. Prep and mixing take roughly 30-40 minutes, plus two rises for about 1 to 1 1/2 hours and another 30-45 minutes, then 25-30 minutes baking. Keep in mind, rising times may vary depending on your kitchen temperature.
Step-by-Step Instructions:
1. Activate the Yeast:
In a large mixing bowl, combine warm milk and active dry yeast. Stir lightly and let it rest for 5-10 minutes until the mixture becomes foamy. This means the yeast is alive and ready.
2. Make the Dough:
Add sugar, pumpkin puree, melted butter, salt, and eggs to the yeast. Stir everything together well. Gradually add 4 cups of flour, mixing until the dough starts to form. Transfer dough to a floured surface and knead for 6-8 minutes, adding more flour if it’s too sticky, until smooth and elastic.
3. Let the Dough Rise:
Place the dough in a greased bowl and cover with a kitchen towel. Set it in a warm spot to rise for about 1 to 1 1/2 hours, or until doubled in size.
4. Prepare the Filling:
While the dough rises, mix softened butter, brown sugar, cinnamon, nutmeg, and ginger in a bowl until combined.
5. Shape the Rolls:
Once risen, punch down the dough and roll it out on a lightly floured surface into a 16×12-inch rectangle. Spread the filling evenly over the dough, then sprinkle chopped nuts if using.
6. Roll and Cut:
Starting with a long edge, roll the dough tightly into a log. Pinch the seams to seal. Cut the log into 12 equal slices using a sharp knife or clean thread.
7. Second Rise:
Arrange the rolls in a greased 9×13-inch pan, spacing them slightly apart. Cover and let rise for 30-45 minutes until puffy.
8. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
9. Make the Glaze:
While the rolls bake, beat the cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and milk until you reach a drizzle-able glaze.
10. Finish and Serve:
Once baked, allow the rolls to cool for 10 minutes. Spread the cream cheese glaze generously on top. Optionally, sprinkle extra cinnamon or nuts for garnish. Serve warm and enjoy the delicious pumpkin spice goodness!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree, not pie filling, because pie filling contains added sugars and spices that can alter the flavor and texture of the rolls.
How Can I Make These Rolls Ahead of Time?
You can prepare the rolls up to the second rise, then cover and refrigerate overnight. The next morning, let them come to room temperature and rise a bit more before baking.
What’s the Best Way to Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat gently in the microwave or oven before serving.
Can I Substitute Nuts or Leave Them Out?
Absolutely! Nuts are optional. If you want a nut-free version, simply skip them or replace with seeds like pumpkin seeds for a different crunch.
