Pumpkin Cinnamon Rolls are soft, fluffy, and bursting with warm fall flavors. They combine the sweet earthiness of pumpkin with classic cinnamon sugar swirls, all topped with a creamy glaze that melts into every bite. These rolls feel like a cozy hug on a cool morning.
I love making these on a weekend when I have a little extra time to let the dough rise slowly. The pumpkin keeps the rolls moist and tender, and the cinnamon adds just the right touch of spice without being overpowering. I find that the glaze really brings everything together, making each bite irresistibly sweet and comforting.
My favorite way to enjoy pumpkin cinnamon rolls is fresh out of the oven with a cup of hot coffee or tea. They’re perfect for sharing with family or friends during a relaxed breakfast or brunch. Honestly, these rolls always seem to brighten the mood and make the day feel special, even if it’s just a regular busy one.
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and a subtle flavor. Use canned pumpkin puree, not pumpkin pie filling. You can swap canned for homemade puree if you prefer. Avoid fresh pumpkin unless it’s cooked and pureed well.
Yeast: Active dry yeast activates in warm milk to make the dough fluffy. If you don’t have active dry, instant yeast works too—just add it directly to the flour. Make sure your milk isn’t too hot or it may kill the yeast.
Spices: Cinnamon, nutmeg, and ginger bring that classic fall warmth. Feel free to adjust amounts or add cloves or allspice for a twist. Freshly ground spices always taste more vibrant.
Butter: It makes the dough rich and helps soften the rolls. Use unsalted butter so you control the salt level. For dairy-free, try vegan butter alternatives.
Cream Cheese in the glaze: Gives a tangy, smooth finish that pairs beautifully with pumpkin. If you want a dairy-free option, try a plant-based cream cheese or replace with a simple powdered sugar glaze and vanilla.
How Can I Make the Dough Soft and Fluffy without It Being Sticky?
The dough for pumpkin cinnamon rolls tends to be a bit sticky due to moisture from pumpkin. Here’s how to handle it:
- Start by adding 3 cups of flour and mix gently.
- If dough sticks to your hands or surface, sprinkle flour lightly but don’t add too much at once — too much flour makes rolls dense.
- Turn dough onto a floured surface and knead gently for about 5 minutes. It should feel soft and elastic, not dry or crumbly.
- Let the dough rise covered in a warm spot. The yeast helps it get airy and light, so don’t rush this step.
Patience with Kneed and Rise times means fluffy rolls every time!
Equipment You’ll Need
- Large mixing bowl – great for mixing and letting the dough rise.
- Whisk or spoon – to combine the wet ingredients and yeast smoothly.
- Rolling pin – helps you roll out the dough evenly into a rectangle.
- 9-inch round baking pan – perfect size for shaping and baking the rolls.
- Kitchen towel or plastic wrap – to cover the dough while it rises and keep it moist.
- Measuring cups and spoons – to keep your ingredient amounts accurate for best results.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the filling for a crunchy texture and nutty flavor.
- Swap cream cheese glaze for a simple vanilla or maple syrup glaze to change the sweetness and flavor profile.
- Mix in pumpkin pie spice or cloves into the dough to boost warm autumn flavors.
- Try adding raisins or dried cranberries in the filling for little bursts of sweet and tart.
How to Make Pumpkin Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup warm milk (about 110°F/43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 to 3 1/2 cups all-purpose flour
For the Filling:
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons cream cheese, softened
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk (more or less as needed)
How Much Time Will You Need?
Plan for about 20 minutes to prep the dough and filling, plus 1 to 1 1/2 hours for the first rise, 30 to 45 minutes for the second rise after shaping, then 20 to 25 minutes to bake. Cooling and glazing will take another 10 minutes. Altogether, about 2.5 to 3 hours, most of which is waiting for the dough to rise.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, stir warm milk and yeast together. Let it sit for about 5 minutes until foamy. This means the yeast is active and ready.
2. Prepare the Dough:
In a large bowl, mix pumpkin puree, sugar, melted butter, salt, cinnamon, nutmeg, and ginger until smooth. Add the foamy yeast mixture and stir to combine. Slowly add 3 cups of flour, mixing until a soft dough forms. If too sticky, add more flour little by little.
3. Knead and First Rise:
Turn dough onto a floured surface and knead gently for about 5 minutes until smooth and elastic. Place dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
4. Prepare Filling and Shape Rolls:
Mix together brown sugar and cinnamon. Roll the dough out into a 15×9-inch rectangle on a floured surface. Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar filling on top. Starting at a long edge, roll the dough tightly into a log.
5. Cut and Second Rise:
Cut the log into 8 equal slices and arrange them cut-side up in a greased 9-inch round pan. Cover and let rise again for 30-45 minutes until puffy.
6. Bake:
Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
7. Make and Add Glaze:
Let rolls cool slightly. In a small bowl, mix powdered sugar, softened cream cheese, vanilla, and enough milk to make a smooth, pourable glaze. Drizzle over warm rolls and enjoy!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just make sure to fully thaw and drain any excess moisture from the frozen pumpkin puree before mixing it into the dough. This helps keep the dough from becoming too wet.
Can I Make the Dough in a Bread Machine?
Absolutely! Use the dough cycle on your bread machine to mix and knead the dough. Then transfer it to a greased bowl to rise before shaping and baking as usual.
How Should I Store Leftover Pumpkin Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Prepare These Rolls Ahead of Time?
Yes, you can assemble the rolls, then cover and refrigerate them overnight before baking. Just let them come to room temperature and rise a bit before popping them in the oven.
