There is something utterly magical about waking up to the warm, spicy aroma of homemade pumpkin cinnamon rolls. This Pumpkin Cinnamon Rolls Recipe blends the cozy essence of pumpkin purée with fragrant cinnamon and pumpkin pie spice, all wrapped up in soft, pillowy dough that simply melts in your mouth. Topped with a luscious cream cheese icing, these rolls are the perfect treat to brighten any morning or serve as a sweet, seasonal dessert. Trust me, once you try this recipe, pumpkin cinnamon rolls will quickly become a beloved classic in your kitchen!
Ingredients You’ll Need
Gathering a handful of simple yet powerful ingredients is all it takes to create these irresistible rolls. Each component plays a vital role—from the pumpkin purée adding moisture and that beautiful orange color to the spices that awaken the senses with every bite.
- All-purpose flour (3 ½ cups): The foundation for soft and elastic dough that rises beautifully.
- Active dry yeast (1 packet/2 ¼ tsp): Helps the dough rise to fluffy perfection.
- Warm milk (½ cup, about 110°F): Activates the yeast and adds richness to the dough.
- Pumpkin purée (½ cup): Infuses the dough with moistness, color, and that unmistakable pumpkin flavor.
- Granulated sugar (¼ cup): Sweetens the dough just enough to complement the spices.
- Melted unsalted butter (¼ cup): Adds tenderness and a slight richness to the dough.
- Large egg (1): Binds ingredients and contributes to tender crumb structure.
- Salt (½ tsp): Balances the sweetness and enhances all the other flavors.
- Pumpkin pie spice (1 tsp): Brings warmth and complexity that make these rolls truly special.
- Brown sugar (½ cup, packed): Sweet, caramel notes for the filling that perfectly contrast the dough.
- Ground cinnamon (2 tsp): The star spice, adding that classic cinnamon roll kick.
- Additional pumpkin pie spice (½ tsp): Lifts the flavor of the filling just right.
- Softened unsalted butter (3 tbsp for filling, 2 tbsp for icing): For a luscious filling and smooth cream cheese icing.
- Cream cheese (4 oz, softened): Gives the frosting a tangy richness that complements the spice perfectly.
- Powdered sugar (¾ cup): Sweetens the icing while adding that dreamy, silky texture.
- Vanilla extract (1 tsp): Enhances all the sweet flavors in the icing.
- Milk (1–2 tbsp): Adjusts the icing to that perfect spreadable consistency.
How to Make Pumpkin Cinnamon Rolls Recipe
Step 1: Activate the Yeast
Begin by stirring the warm milk and yeast together in a small bowl. Leave this to sit for about 5 to 10 minutes until it becomes foamy—this is your signal that the yeast is alive and ready to breathe life into the dough.
Step 2: Prepare the Dough Mixture
In a large bowl, mix together the pumpkin purée, granulated sugar, melted butter, egg, salt, and pumpkin pie spice. Once well combined, add the foamy yeast mixture and give everything a good stir. This creates a fragrant, luscious batter ready to become dough.
Step 3: Incorporate the Flour and Knead
Gradually sprinkle in the flour while mixing, until a soft dough begins to form. Turn the dough onto a floured surface and knead it for about 6 to 8 minutes, until it feels smooth and elastic—this kneading is what creates that perfect tender, fluffy texture we all crave in cinnamon rolls.
Step 4: First Rise
Place your dough ball into a greased bowl, cover it tightly, and put it somewhere warm. Let it rise until it doubles in size, which should take about 1 hour. This rising step is crucial for light, airy rolls that practically melt on your tongue.
Step 5: Roll Out and Add Filling
Once risen, roll the dough into a 12 by 18-inch rectangle. Spread softened butter evenly over the surface. Then sprinkle the brown sugar, cinnamon, and additional pumpkin pie spice over the butter—each layer builds that incredible flavor that makes pumpkin cinnamon rolls unforgettable.
Step 6: Shape the Rolls
Carefully roll the dough up tightly from the long side, then slice it into 12 equal rolls. Arrange the rolls snugly in a greased 9×13 baking dish, cover again, and let them rise for another 30 to 45 minutes to get extra fluffy.
Step 7: Bake to Golden Perfection
Preheat your oven to 350°F. Bake the rolls for 22 to 25 minutes until golden brown and inviting. The smells wafting through your kitchen at this point will have everyone eager to dig in.
Step 8: Make the Cream Cheese Icing and Frost
While the rolls bake, beat together the softened cream cheese and butter with powdered sugar, vanilla, and enough milk to achieve a smooth spreadable texture. Once the rolls are warm from the oven, generously slather them with this decadent icing—it’s the perfect finishing touch!
How to Serve Pumpkin Cinnamon Rolls Recipe
Garnishes
Top your pumpkin cinnamon rolls with a sprinkling of finely chopped pecans or a light dusting of cinnamon for an extra touch of fall flair. A drizzle of maple syrup can also add a delightful sweetness that pairs beautifully with the spices and cream cheese frosting.
Side Dishes
Serve these rolls alongside a piping hot cup of coffee or chai tea to complement the spicy pumpkin flavors, or offer fresh sliced fruit to add a refreshing balance. They’re equally wonderful on their own as a star turn for breakfast or dessert.
Creative Ways to Present
For a festive gathering, arrange the rolls on a rustic wooden board surrounded by mini pumpkins and autumn leaves. Or serve them in individual ramekins for a charming, personalized touch. Either way, these rolls never fail to impress visually and in flavor.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh pumpkin cinnamon rolls, store any leftovers in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. This keeps them soft and maintains that inviting pumpkin spice aroma.
Freezing
If you want to prepare in advance, freeze the shaped but unbaked rolls after the first rise. Wrap them tightly and freeze for up to one month. When ready to bake, thaw in the fridge overnight, bring to room temperature, let them rise again, then bake as usual.
Reheating
Warm refrigerated or frozen rolls in the microwave for about 20 seconds or in a preheated oven at 300°F for 10 to 12 minutes. Adding a dab of butter or a drizzle of syrup when reheating can bring back that freshly baked taste and texture.
FAQs
Can I use canned pumpkin purée for this recipe?
Absolutely! Canned pumpkin purée is perfect and convenient. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
What if I don’t have pumpkin pie spice on hand?
No worries! You can easily make a substitute by mixing cinnamon, nutmeg, ginger, and cloves or allspice in small amounts to mimic the warm blend of pumpkin pie spice.
Can I make this recipe dairy-free?
Yes, you can substitute the milk and butter with dairy-free alternatives such as almond milk and vegan butter, and use dairy-free cream cheese for the icing. The rolls will still be deliciously moist and flavorful.
How do I know when the rolls are done baking?
Look for golden brown tops and bottoms, and the rolls should feel firm yet soft to the touch. A toothpick inserted in the center should come out clean.
Can I add nuts or other fillings to these rolls?
Definitely! Chopped pecans or walnuts can add crunch, while a drizzle of maple syrup or a sprinkle of raisins can bring extra sweetness and texture to your Pumpkin Cinnamon Rolls Recipe.
Final Thoughts
Making this Pumpkin Cinnamon Rolls Recipe is like inviting a little autumn magic into your kitchen. The mix of pumpkin, cinnamon, and creamy icing is comforting beyond words and perfect for sharing with loved ones. I can’t recommend enough giving this recipe a try—it might just become your new favorite seasonal indulgence!
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Pumpkin Cinnamon Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Rolls are a perfect blend of soft, fluffy dough infused with warm pumpkin and spices, rolled with a sweet cinnamon filling, and topped with a creamy cream cheese icing. Ideal for a cozy fall breakfast or a delightful dessert, these homemade rolls bring seasonal flavors to your table with a comforting bake.
Ingredients
Dough
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk (about 110°F)
- ½ cup pumpkin purée
- ¼ cup granulated sugar
- ¼ cup unsalted butter (melted)
- 1 large egg
- ½ tsp salt
- 1 tsp pumpkin pie spice
Filling
- ½ cup brown sugar (packed)
- 2 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- 3 tbsp unsalted butter (softened)
Cream Cheese Icing
- 4 oz cream cheese (softened)
- 2 tbsp unsalted butter (softened)
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed for consistency)
Instructions
- Activate Yeast: In a small bowl, combine the warm milk and active dry yeast. Let it sit for 5–10 minutes, or until the mixture becomes foamy, indicating the yeast is active.
- Prepare Dough Mixture: In a large mixing bowl, combine the pumpkin purée, granulated sugar, melted butter, egg, salt, and pumpkin pie spice. Stir well to mix all ingredients thoroughly.
- Combine Yeast and Dough: Add the foamy yeast mixture to the pumpkin mixture and stir to combine evenly.
- Add Flour and Knead: Gradually add the all-purpose flour while mixing until a soft dough forms. Transfer to a floured surface and knead for about 6–8 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Roll Dough: Punch down the risen dough and roll it out on a floured surface into a 12×18-inch rectangle.
- Prepare Filling and Spread: Spread the softened butter evenly over the rolled dough. Sprinkle the brown sugar, ground cinnamon, and pumpkin pie spice evenly on top of the butter.
- Roll and Cut: Roll the dough tightly from the long side to form a log. Cut this log into 12 equal slices and place them in a greased 9×13-inch baking dish.
- Second Rise: Cover the rolls and let them rise for another 30–45 minutes until they puff up slightly.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22–25 minutes or until they turn golden brown on top.
- Make Cream Cheese Icing: While the rolls bake, beat together softened cream cheese, softened butter, powdered sugar, vanilla extract, and 1–2 tablespoons of milk until smooth and creamy, adjusting milk for desired consistency.
- Ice Rolls: Remove the rolls from the oven and while they’re still warm, spread the cream cheese icing generously over each roll.
- Serve: Serve the pumpkin cinnamon rolls warm for the best taste and texture.
Notes
- You can prepare the dough the night before and refrigerate it after the first rise. Allow it to come to room temperature before proceeding with rolling and filling.
- For an extra fall flavor, sprinkle chopped pecans over the filling before rolling or drizzle the baked rolls with maple syrup.
