Description
These Pumpkin Cinnamon Rolls are the perfect autumn-inspired treat, filled with warm spices, rich pumpkin flavor, and topped with a creamy, melt-in-your-mouth icing. Soft, fluffy, and full of cozy sweetness, they make a show-stopping breakfast, brunch, or dessert. With a tender dough infused with pumpkin and pumpkin pie spice, a swirl of spiced filling, and luscious cream cheese icing, these rolls offer a delightful twist on the classic cinnamon roll. Whether you’re hosting a holiday breakfast or just treating yourself to a fall-flavored delight, these pumpkin rolls are worth every second of the process.
Ingredients
¼ cup warm water
1 package active dry yeast
⅓ cup milk
½ cup pumpkin puree
¼ cup brown sugar
¼ cup granulated sugar
½ teaspoon pumpkin pie spice
½ teaspoon salt
1 egg
3 to 3½ cups flour
Filling
½ teaspoon pumpkin pie spice
3 tablespoons melted butter
¼ cup pumpkin puree
1 teaspoon vanilla extract
½ cup brown sugar
1 teaspoon cinnamon
Icing
¼ cup butter
4 ounces cream cheese
2 cups powdered sugar
1½ teaspoons milk
Instructions
In a small bowl, combine the warm water and yeast. Let it sit for about 10 minutes, until foamy and slightly thickened—this activates the yeast. In the bowl of a stand mixer fitted with a paddle attachment, mix the yeast mixture with the milk, pumpkin puree, both sugars, pumpkin pie spice, salt, egg, and 3 cups of flour. Mix until a sticky dough forms, then gradually add up to ½ cup more flour as needed. Transfer the dough to a greased bowl, cover tightly with plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1½ hours. Once risen, turn the dough out onto a lightly floured surface. Knead it briefly, then roll it out into a large rectangle, about ¼ inch thick. For the filling, mix the pumpkin pie spice, melted butter, pumpkin puree, and vanilla until smooth, and spread this mixture over the dough. Combine the brown sugar and cinnamon, and sprinkle that over the pumpkin layer. Starting from one short end, roll the dough tightly into a log. Use unflavored dental floss or a sharp knife to slice the log into 15–18 rolls. Arrange the rolls in a greased glass casserole dish, cover with plastic wrap, and let them rise for another 30–60 minutes, until nearly doubled. Bake at 375°F for 20–25 minutes, or until the rolls are golden on top and cooked through. While the rolls bake, prepare the icing by beating together the butter, cream cheese, powdered sugar, and milk until smooth. Spread the icing generously over the warm rolls before serving.
Notes
Make sure the water used to activate the yeast is warm, not hot, or it may kill the yeast. If your kitchen is cool, place the covered dough in a slightly warm oven (turned off) to help it rise. These rolls taste best fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. To reheat, microwave for 10–15 seconds or warm in a low oven.
FAQs
Can I use canned pumpkin? Yes, just be sure it’s 100% pure pumpkin and not pumpkin pie filling.
Can I make them ahead of time? Yes, after placing the rolls in the pan, you can refrigerate them overnight. Let them come to room temperature and rise before baking.
Can I freeze them? Yes, bake the rolls and freeze them without icing. When ready to eat, thaw and warm them up before icing.
What if I don’t have a stand mixer? You can mix and knead the dough by hand; it just takes a bit more effort.
The Best Pumpkin Cinnamon Rolls
- Total Time: 2 hours
- Yield: 15–18 cinnamon rolls 1x
Description
These Pumpkin Cinnamon Rolls are the perfect autumn-inspired treat, filled with warm spices, rich pumpkin flavor, and topped with a creamy, melt-in-your-mouth icing. Soft, fluffy, and full of cozy sweetness, they make a show-stopping breakfast, brunch, or dessert. With a tender dough infused with pumpkin and pumpkin pie spice, a swirl of spiced filling, and luscious cream cheese icing, these rolls offer a delightful twist on the classic cinnamon roll. Whether you’re hosting a holiday breakfast or just treating yourself to a fall-flavored delight, these pumpkin rolls are worth every second of the process.
Ingredients
¼ cup warm water
1 package active dry yeast
⅓ cup milk
½ cup pumpkin puree
¼ cup brown sugar
¼ cup granulated sugar
½ teaspoon pumpkin pie spice
½ teaspoon salt
1 egg
3 to 3½ cups flour
Filling
½ teaspoon pumpkin pie spice
3 tablespoons melted butter
¼ cup pumpkin puree
1 teaspoon vanilla extract
½ cup brown sugar
1 teaspoon cinnamon
Icing
¼ cup butter
4 ounces cream cheese
2 cups powdered sugar
1½ teaspoons milk
Instructions
In a small bowl, combine the warm water and yeast. Let it sit for about 10 minutes, until foamy and slightly thickened—this activates the yeast. In the bowl of a stand mixer fitted with a paddle attachment, mix the yeast mixture with the milk, pumpkin puree, both sugars, pumpkin pie spice, salt, egg, and 3 cups of flour. Mix until a sticky dough forms, then gradually add up to ½ cup more flour as needed. Transfer the dough to a greased bowl, cover tightly with plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1½ hours. Once risen, turn the dough out onto a lightly floured surface. Knead it briefly, then roll it out into a large rectangle, about ¼ inch thick. For the filling, mix the pumpkin pie spice, melted butter, pumpkin puree, and vanilla until smooth, and spread this mixture over the dough. Combine the brown sugar and cinnamon, and sprinkle that over the pumpkin layer. Starting from one short end, roll the dough tightly into a log. Use unflavored dental floss or a sharp knife to slice the log into 15–18 rolls. Arrange the rolls in a greased glass casserole dish, cover with plastic wrap, and let them rise for another 30–60 minutes, until nearly doubled. Bake at 375°F for 20–25 minutes, or until the rolls are golden on top and cooked through. While the rolls bake, prepare the icing by beating together the butter, cream cheese, powdered sugar, and milk until smooth. Spread the icing generously over the warm rolls before serving.
Notes
Make sure the water used to activate the yeast is warm, not hot, or it may kill the yeast. If your kitchen is cool, place the covered dough in a slightly warm oven (turned off) to help it rise. These rolls taste best fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. To reheat, microwave for 10–15 seconds or warm in a low oven.
- Prep Time: 2 hours
Nutrition
- Calories: ~350 kcal per serving
- Protein: 5g