Every swirl of tender dough carrying the rich warmth of pumpkin and spices feels like a cozy hug on a crisp autumn morning. These pumpkin cinnamon rolls blend the soft, pillowy texture of a traditional roll with the earthy sweetness of canned pumpkin puree and a vibrant spice mix of cinnamon and nutmeg. Each bite offers a dance of flavors—the gentle sweetness of brown sugar, the warmth of spice, and that signature cream cheese frosting that melts into every crevice. This recipe sits at an intermediate difficulty level, making it perfect for home bakers who are comfortable with yeast-based doughs but still appreciate a fun challenge.
Patience is part of the magic here: there’s a generous rest time—a total of about two hours split between two rises—but it’s so worth the wait. And if you’re looking to bake ahead, the dough’s first rise can be stretched overnight in the fridge for an extra depth of flavor. With around 30 minutes of hands-on prep and 25 minutes of baking, you’ll end up with twelve golden-brown rolls that clock in at approximately 350 calories apiece. Whether you’re baking these for a weekend treat, Thanksgiving brunch, or Sunday dessert spread, they’ll turn any kitchen into a festive fall haven.
KEY INGREDIENTS IN PUMPKIN CINNAMON ROLLS
Before diving into the steps, let’s take a quick look at the stars of the show. Each component plays a vital role in creating that tender, flavorful dough, delicious filling, and luscious frosting. Understanding what each ingredient brings to the party helps you adjust and personalize these rolls to your preference.
- Whole milk
Provides moisture, contributes to a tender crumb, and helps activate the yeast when warmed.
- Instant yeast
Leavens the dough quickly and efficiently, ensuring a light, airy texture without long waits.
- Granulated sugar
Feeds the yeast for a healthy rise and adds subtle sweetness to balance the spices.
- Canned pumpkin puree
Infuses the dough with moist richness and autumnal color, while adding tender fiber for softness.
- Unsalted butter (melted)
Enriches the dough with fat, creating a delicate, melt-in-your-mouth crumb and enhancing overall flavor.
- Salt
Balances sweetness and strengthens gluten structure for better dough elasticity.
- Cinnamon
Delivers warm, aromatic spice both in the dough and filling, harmonizing with pumpkin’s earthiness.
- Nutmeg
Adds a nutty, slightly sweet complexity that elevates the pumpkin-spice profile.
- All-purpose flour
Forms the dough’s backbone, supplying gluten for structure and chewiness; extra for dusting prevents sticking.
- Brown sugar
Brings deep molasses notes to the filling, enhancing moisture and richness.
- Cream cheese
Provides tangy creaminess in the frosting, cutting through sweetness and adding a velvety finish.
- Powdered sugar
Sweetens and thickens the frosting for easy spreading without grittiness.
- Vanilla extract
Rounds out the frosting with aromatic depth.
- Milk (optional)
Adjusts frosting consistency, ensuring it’s smooth and spreadable.
HOW TO MAKE PUMPKIN CINNAMON ROLLS
Let’s roll up our sleeves and transform these pantry staples into irresistible pumpkin cinnamon rolls. From proofing the yeast to frosting the warm buns, each step builds on the last to yield soft, gooey spirals of fall-flavored bliss. Follow along carefully, and don’t skip the resting times—they’re crucial for that perfect, airy texture.
1. In a large bowl, combine the warmed milk and instant yeast, then stir in the granulated sugar. Let the mixture stand for about 5 minutes until it’s visibly foamy, indicating the yeast is active and ready to work its magic.
2. Stir in the pumpkin puree, melted butter, salt, cinnamon, and nutmeg. Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or paddle attachment until a soft dough forms and pulls away from the sides.
3. Transfer the dough to a lightly floured surface and knead vigorously for 8–10 minutes until it becomes smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with a dough hook on medium speed for the same amount of time.
4. Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with a damp cloth or plastic wrap and let it rise in a warm spot for 1 to 1.5 hours until it has doubled in size.
5. While the dough proofs, prepare the filling by beating together the softened butter, brown sugar, cinnamon, and nutmeg in a small bowl until fully combined and spreadable.
6. Once risen, punch the dough down and roll it out on a floured surface into a large rectangle, about 12×18 inches. Aim for an even thickness so your rolls bake uniformly.
7. Spread the prepared filling evenly over the dough, leaving a small border along the top edge to seal the swirl.
8. Starting from the long side, tightly roll the dough into a log, pressing gently as you go to keep it snug. Slice the log into 12 equal rolls, each roughly 1½ inches thick, using a sharp serrated knife or unflavored dental floss for clean cuts.
9. Arrange the rolls cut-side up in a greased 9×13-inch baking pan, spacing them evenly. Cover and let them rise for another 30 minutes while you preheat the oven to 350°F (175°C).
10. Bake for 20–25 minutes, or until the rolls are golden brown and cooked through in the center. Keep an eye on them—ovens can vary!
11. As the rolls bake, whisk together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fluffy. Stir in milk as needed to reach a spreadable consistency.
12. Once the rolls come out of the oven, let them cool in the pan for about 10 minutes. Then generously spread the cream cheese frosting over each warm roll, allowing it to melt into every swirl.
SERVING SUGGESTIONS FOR PUMPKIN CINNAMON ROLLS
These pumpkin cinnamon rolls shine best when you serve them right off the pan, fresh and warm. Their soft dough and creamy frosting can be complemented by a variety of accoutrements or beverage pairings, creating an unforgettable autumn treat. Whether you’re hosting brunch, surprising a friend, or just treating yourself to a cozy afternoon snack, these ideas will elevate your presentation and enjoyment. Aim for balance between sweet, tangy, and crunchy elements to keep each bite exciting.
- Freshly Baked Spread
Place the rolls on a warmed serving platter and top with an extra drizzle of cream cheese frosting. The gentle heat from the platter keeps the rolls soft and the frosting slightly melty.
- Spiced Latte Pairing
Serve alongside a pumpkin spice latte or chai tea latte. The combination of coffee spices and pumpkin flavors enhances the cinnamon rolls’ autumnal profile.
- Candlelit Brunch Table
Arrange the rolls on a rustic wooden board with mini candles and fall leaves around. Add small bowls of chopped nuts, a side of whipped cream, or caramel sauce for guests to customize their indulgence.
- Brunch Buffet Feature
Incorporate these rolls into a larger brunch spread with scrambled eggs, fresh fruit, and yogurt parfaits. The sweet warmth of the rolls contrasts beautifully with savory and tangy sides.
HOW TO STORE PUMPKIN CINNAMON ROLLS
After savoring every gooey bite, you’ll want to preserve these pumpkin cinnamon rolls so they taste just as wonderful the next day. Proper storage keeps them soft, moist, and flavorful. Remember that the cream cheese frosting can become slightly thin or firm when chilled, so consider your preferred texture before choosing a storage method. Always let the rolls cool completely before storing to prevent excess moisture buildup and sogginess.
- Room Temperature
Store in an airtight container or cover tightly with plastic wrap. Keep at room temperature for up to 3 days. This method preserves the soft crumb and keeps the frosting slightly sticky.
- Refrigeration
Place cooled rolls in a single layer in an airtight container. Refrigerate for up to 5 days. Frosting will firm up; simply microwave individual rolls for 10–15 seconds to restore that warm, gooey texture.
- Freezing
Wrap each roll individually in plastic wrap, then place them in a freezer bag or airtight container. Freeze for up to 2 months. Thaw overnight in the fridge, then warm in a 300°F oven for 10 minutes to revive softness.
- Reheating Tips
For a quick warm-up, unwrap rolls and place on a microwave-safe plate. Cover with a damp paper towel and heat on medium for 20–25 seconds. The moisture from the towel prevents drying.
CONCLUSION
Baking these pumpkin cinnamon rolls is an adventure in flavors and techniques that combines the best of fall’s sweetest comforts. From proofing a foamy yeast mixture in warmed milk to gently kneading rich pumpkin-infused dough, each step is a chance to savor the process. The aromatic swirl of cinnamon and nutmeg in the filling, paired with the tang of luscious cream cheese frosting, creates an unforgettable dessert or brunch centerpiece. With about 30 minutes of prep, 25 minutes of baking, and a couple of hours of rest time, this recipe strikes a perfect balance between hands-on engagement and leisurely waiting. The result is a batch of 12 rolls, each roughly 350 calories, that are sure to delight family and friends. Print this article and save it for later reference so you can revisit these golden, pillowy treats anytime you crave a taste of autumn warmth.
Feel free to experiment with overnight dough fermentation, extra mix-ins like chopped nuts or raisins, and your own signature topping touches. If you try the recipe, I’d love to hear how your rolls turned out—ask questions, share your tweaks, or let me know about any roadblocks you hit along the way. Your feedback helps me refine recipes and provides inspiration for fellow home bakers. Don’t hesitate to leave a comment below with your thoughts, questions, or sweet success stories. Happy baking, and may your kitchen always smell of warm spices and buttery rolls!
Pumpkin Cinnamon Rolls
Description
These pumpkin cinnamon rolls are a delightful combination of warm spices and sweet pumpkin, topped with a luscious cream cheese frosting that will leave everyone craving more.
Ingredients
Instructions
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In a large bowl, mix the warmed milk and yeast. Add the sugar and let sit for 5 minutes until the mixture gets foamy.
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Stir in the pumpkin puree, melted butter, salt, cinnamon, and nutmeg. Gradually add the flour, 1 cup at a time, mixing until a soft dough forms.
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Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for this step.
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Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
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Prepare the filling by mixing the softened butter, brown sugar, cinnamon, and nutmeg in a small bowl until combined.
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Once the dough has risen, roll it out on a floured surface into a large rectangle, about 12x18 inches.
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Spread the filling mixture evenly over the rolled-out dough.
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Starting from a long edge, tightly roll up the dough into a log. Slice the log into 12 rolls, about 1 1/2 inches thick each.
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Place the rolls in a greased 9x13 inch baking pan, cover, and let them rise for an additional 30 minutes. Preheat your oven to 350°F (175°C) while they rise.
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Bake the rolls for 20-25 minutes or until golden brown and cooked through.
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While the rolls are baking, prepare the frosting. Beat together the cream cheese and butter until creamy. Add the powdered sugar and vanilla, mixing until smooth. Add milk if a thinner consistency is preferred.
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Allow the rolls to cool for about 10 minutes, then spread the cream cheese frosting over the warm rolls.
Note
- The dough's first rise can be done in the refrigerator overnight for a more intense flavor.
- Feel free to add chopped nuts or raisins to the filling for added texture.
- Use a serrated knife or dental floss to slice the rolls for clean cuts.
- Serve the rolls warm for the best gooey, soft experience.
- Leftover rolls can be stored in an airtight container at room temperature for up to 3 days.
