There is no aroma that screams “autumn” more than the scent of warm, freshly baked cinnamon rolls, and this recipe for Pumpkin Cinnamon Rolls is the ultimate celebration of the season. They are everything a cinnamon roll should be impossibly soft, pillowy, and fluffy but with the added magic of real pumpkin in the dough and a fragrant pumpkin spice filling.
You will fall completely head over heels for this recipe. The pumpkin-infused dough creates a wonderfully moist and tender roll, while the gooey brown sugar filling is packed with a perfect blend of warm autumn spices. Topped with a luscious, tangy maple cream cheese icing, these rolls are a truly spectacular treat, perfect for a cozy weekend brunch or a special holiday morning.
The Ingredients for Your Pumpkin Rolls
For The Pumpkin Dough
- 1/3 cup (80ml) whole milk*
- 2 Tablespoons (28g) unsalted butter
- 1/2 cup (115g) canned pumpkin (not pumpkin pie filling)
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 large egg
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 2 and 2/3 cups (335g) all-purpose flour (spooned & leveled), plus more as needed
For The Filling
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For The Maple Cream Cheese Icing
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 3 Tablespoons (45ml) pure maple syrup
- 1 Tablespoons (15ml) whole milk
- 2/3 cup (80g) confectioners’ sugar, sifted
- optional: 1/8 teaspoon ground cinnamon
How to Create Your Pumpkin Cinnamon Rolls
Step 1: Make the Pumpkin Dough
First, warm the milk in the microwave until it’s lukewarm (about 110°F/43°C). In the bowl of a stand mixer, combine the warm milk and the yeast. Add the butter, pumpkin, sugar, nutmeg, salt, and egg. Fit the mixer with the dough hook and mix on low speed until combined. With the mixer running, gradually add the flour until a soft, slightly sticky dough forms. Knead on low speed for 5-7 minutes. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1-2 hours, until doubled in size.
Step 2: Prepare the Filling and Roll
Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a 14×10-inch rectangle. In a small bowl, stir together the brown sugar and all the filling spices. Spread the softened butter evenly over the dough, leaving a small border. Sprinkle the spice mixture all over the butter. Tightly roll up the dough into a log, starting from the long edge.
Step 3: Slice and Second Rise
Using a sharp knife or flavorless dental floss, slice the log into 10-12 even rolls. Arrange the rolls in a greased 9-inch round or square baking pan. Cover the pan loosely and let the rolls rise again in a warm spot for 30-60 minutes, until they are puffy.
Step 4: Bake and Frost
Preheat your oven to 350°F (177°C). Bake the risen rolls for 25-30 minutes, until they are golden brown. While they bake, make the icing. In a medium bowl, beat the softened cream cheese until smooth. Beat in the maple syrup, milk, confectioners’ sugar, and optional cinnamon until smooth and creamy. Spread the luscious icing over the warm rolls and serve immediately.
My Best Tips for These Cinnamon Rolls
My Secret for the Fluffiest Rolls
The key to incredibly soft, fluffy rolls is a properly kneaded dough. You want to knead the dough until it’s smooth and elastic; when you gently poke it, it should spring back. This develops the gluten, which is essential for that signature light and airy texture. A stand mixer makes this easy, but you can also knead by hand for about 10 minutes.
Use Room Temperature Ingredients
For both the dough and the icing, it’s crucial to use room temperature ingredients, especially the egg, butter, and cream cheese. This allows them to incorporate smoothly and seamlessly, creating a uniform, cohesive dough and a lump-free icing.
The Dental Floss Trick
For the cleanest, most perfect slices without squishing your beautiful log of dough, my favorite trick is to use unflavored dental floss. Slide a piece of floss under the log, bring the ends up, cross them over, and pull. It will create a perfectly clean cut every time.
Delicious Variations to Try
These Pumpkin Cinnamon Rolls are a fantastic starting point for your own creative twists. For an extra nutty crunch, you can sprinkle a ½ cup of toasted, chopped pecans over the filling before you roll up the dough. If you’re a fan of caramel, a drizzle of caramel sauce over the top of the finished rolls would be a decadent addition. You can also experiment with different icing flavors, like a simple vanilla glaze if you’re not a fan of cream cheese.
FAQs
Can I make these ahead of time?
Yes, this recipe is perfect for making ahead. After you’ve sliced the rolls and placed them in the pan for the second rise, you can cover them tightly and refrigerate them overnight. The next morning, let them sit at room temperature for about 45 minutes to finish rising, then bake as directed.
Why didn’t my dough rise?
The most common reason for dough not rising is that the yeast was no longer active or it was killed by liquid that was too hot. Always check the expiration date on your yeast packet, and make sure your milk is just lukewarm, not hot, before adding it.
Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s very important to use 100% pure pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and contains spices, which would throw off the balance of the dough and make the rolls overly sweet.
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Pumpkin Cinnamon Rolls
- Total Time: 180
- Yield: 10-12 rolls 1x
Description
This recipe for Pumpkin Cinnamon Rolls is the ultimate celebration of the season. They are impossibly soft, pillowy, and fluffy, with the added magic of real pumpkin in the dough and a fragrant pumpkin spice filling. Topped with a luscious, tangy maple cream cheese icing, these rolls are a truly spectacular treat for a cozy weekend brunch or a special holiday morning.
Ingredients
For The Pumpkin Dough:
1/3 cup (80ml) whole milk
2 Tablespoons (28g) unsalted butter
1/2 cup (115g) canned pumpkin puree
1/4 cup (50g) granulated sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 large egg
2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
2 and 2/3 cups (335g) all-purpose flour, plus more as needed
For The Filling:
6 Tablespoons (85g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1 Tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
For The Maple Cream Cheese Icing:
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
3 Tablespoons (45ml) pure maple syrup
1 Tablespoon (15ml) whole milk
2/3 cup (80g) confectioners’ sugar, sifted
optional: 1/8 teaspoon ground cinnamon
Instructions
Make the Pumpkin Dough:
Warm the milk until lukewarm (about 110°F/43°C). In a stand mixer, combine the warm milk and yeast. Add the butter, pumpkin, sugar, nutmeg, salt, and egg and mix. With the mixer running, gradually add the flour and knead on low speed for 5-7 minutes until a soft dough forms. Place in a greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled.
Prepare the Filling and Roll:
Punch down the risen dough and roll it into a 14×10-inch rectangle. In a small bowl, stir together the brown sugar and all filling spices. Spread the softened butter over the dough, then sprinkle with the spice mixture. Tightly roll up the dough into a log.
Slice and Second Rise:
Using a sharp knife or flavorless dental floss, slice the log into 10-12 even rolls. Arrange them in a greased 9-inch round or square pan. Cover and let rise in a warm spot for 30-60 minutes until puffy.
Bake and Frost:
Preheat your oven to 350°F (177°C). Bake for 25-30 minutes until golden brown. While they bake, beat the softened cream cheese until smooth, then beat in the maple syrup, milk, and confectioners’ sugar. Spread the icing over the warm rolls and serve.
Notes
Make-Ahead Option:
To make these overnight, prepare the rolls through step 3. Instead of the second rise, cover the pan tightly and refrigerate overnight. The next morning, let them sit at room temperature for 30-45 minutes to finish rising, then bake as directed.
The Dental Floss Trick:
For clean cuts that don’t squish the dough, slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull to slice through the roll.
Nutty Variation:
For an extra nutty crunch, sprinkle a ½ cup of toasted, chopped pecans over the filling before you roll up the dough.
- Prep Time: 25
- Cook Time: 30
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 345
- Sugar: 28g
- Sodium: 140mg
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: pumpkin cinnamon rolls, fall breakfast, holiday brunch, maple cream cheese icing, fluffy rolls, homemade cinnamon rolls
