Nothing says fall like the warm, spicy aroma of Pumpkin Cinnamon Rolls baking in your kitchen. These soft, fluffy rolls, infused with pumpkin puree and topped with creamy glaze, are the ultimate Fall Baking treat for breakfast, brunch, or dessert. Perfect for cozy weekends or holiday gatherings, Pumpkin Cinnamon Rolls are surprisingly easy to make and guaranteed to impress. Let’s roll up some autumn magic!
Ingredients for Pumpkin Cinnamon Rolls
Here’s what you’ll need for Pumpkin Cinnamon Rolls (makes 9 rolls):
Dough:
- ¾ cup (180ml) whole milk or almond milk, warmed to 110°F (43°C)
- 2¼ tsp (7g) active dry yeast (one packet)
- ½ cup (120g) pumpkin puree (not pie filling)
- ¼ cup (50g) brown sugar, packed
- 1 large egg
- 2 tbsp (30g) melted butter
- 3¼ cups (390g) all-purpose flour
- 1 tsp (2g) ground cinnamon
- ¼ tsp (0.5g) ground nutmeg
- ¼ tsp (0.5g) ground ginger
- ½ tsp (2g) salt
Filling:
- ⅓ cup (65g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1½ tbsp (9g) ground cinnamon
- ¼ tsp (0.5g) ground nutmeg
- ¼ tsp (0.5g) ground cloves
- ¼ cup (60g) softened butter
Cream Cheese Glaze:
- 4 oz (115g) cream cheese, softened
- 3 tbsp (45g) butter, softened
- ¾ cup (90g) powdered sugar, sifted
- ½ tsp (2.5ml) vanilla extract
- 1–2 tbsp (15–30ml) milk
Equipment
- Mixing bowls
- Measuring cups and spoons
- Stand mixer with dough hook (optional)
- Whisk and spatula
- Rolling pin
- Sharp knife or dental floss
- 9×9 or 9×13-inch baking dish
- Cooling rack
Ingredient Tips
- Pumpkin Puree: Use 100% pumpkin puree for Pumpkin Cinnamon Rolls; avoid pie filling with added spices.
- Yeast: Ensure fresh active dry yeast for proper rising; instant yeast skips the blooming step.
- Butter: Soften at room temperature for easy spreading; avoid melting for filling.
- Milk: Warm to 110°F for yeast activation; too hot kills yeast.
- Flour: All-purpose flour for soft dough; measure accurately to avoid dense rolls.
Directions for Pumpkin Cinnamon Rolls
Let’s bake these cozy Pumpkin Cinnamon Rolls!
Activate the Yeast
- I warm ¾ cup milk to 110°F (43°C), pour it into a large bowl, and stir in 2¼ tsp yeast with a pinch of sugar.
- I let it sit for 5–10 minutes until frothy.
Mix the Dough
- To the yeast mixture, I add ½ cup pumpkin puree, ¼ cup brown sugar, 1 egg, and 2 tbsp melted butter, mixing well.
- I add 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ½ tsp salt, and 3¼ cups flour gradually, stirring until a soft dough forms.
Knead and Rise
- I knead the dough on a floured surface for 8–10 minutes (or 5 minutes in a stand mixer with dough hook) until smooth.
- I place it in a greased bowl, cover, and let it rise in a warm spot for 1–1.5 hours until doubled.
Prepare the Filling
- I mix ⅓ cup brown sugar, ¼ cup granulated sugar, 1½ tbsp cinnamon, ¼ tsp nutmeg, and ¼ tsp cloves in a small bowl and set aside.
Roll and Fill
- I punch down the risen dough and roll it into a 14×16-inch rectangle on a floured surface.
- I spread ¼ cup softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly.
Shape and Cut
- I roll the dough tightly from the long edge and slice into 9 even rolls using a sharp knife or dental floss for clean cuts.
Second Rise
- I place the rolls in a greased 9×9 or 9×13-inch baking dish, cover, and let them rise for 30–45 minutes until puffy.
Bake
- I preheat the oven to 350°F (175°C) and bake the rolls for 20–25 minutes until golden and cooked through.
Make and Apply Glaze
- I beat 4 oz cream cheese, 3 tbsp butter, ¾ cup powdered sugar, ½ tsp vanilla, and 1–2 tbsp milk until smooth.
- I spread the glaze over the warm Pumpkin Cinnamon Rolls.
Nutrition
- Prep Time: 30 minutes
- Cook Time: 20–25 minutes
- Rise Time: 1.5–2 hours
- Total Time: ~2.5–3 hours
- Servings: 9 rolls (~1 per serving)
- Calories: ~350–400 kcal per roll
- Macros per Roll: 50g carbs, 6g protein, 15g fat, 2g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Pumpkin Cinnamon Rolls
Try these twists for Fall Baking:
- Nutty Crunch: Add ¼ cup chopped pecans to the filling for texture in Pumpkin Cinnamon Rolls.
- Maple Glaze: Swap vanilla in the glaze with 1 tsp maple extract for a cozy twist.
- Dairy-Free: Use almond milk, vegan butter, and dairy-free cream cheese, inspired by Layla Cooks’ Cottage Cheese Chips.
- Mini Rolls: Cut into 12–16 smaller rolls and reduce baking time to 15–20 minutes.
- Spiced Boost: Add ¼ tsp allspice to the filling for extra warmth.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a cozy complement.
- Serve with Layla Cooks’ Easy Peanut Butter Cookies for a sweet contrast.
- Enjoy with Layla Cooks’ Cucumber Blueberry Feta Salad for a light balance.
Storage
I store Pumpkin Cinnamon Rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I microwave individual rolls for 15–20 seconds or warm in a 300°F (150°C) oven for 5–7 minutes, adding a splash of milk if needed. For freezing, I wrap unglazed rolls in plastic wrap and foil, storing in a freezer bag for up to 2 months. I thaw overnight in the refrigerator, reheat, and glaze before serving.
Serving Tips
- Presentation: Serve on a rustic platter with a zigzag glaze drizzle or chopped pecans.
- Toppings: Dust with cinnamon or add toasted nuts for crunch.
- Pairing: Enjoy with Layla Cooks’Grilled Lemon Herb Chicken for a savory-sweet brunch.
- Portion Size: 1 roll per serving; halve for smaller portions.
- Occasions: Perfect for fall brunches, Thanksgiving mornings, or cozy gatherings with Pumpkin Cinnamon Rolls.
FAQs About Pumpkin Cinnamon Rolls
Here are answers to common questions about making Pumpkin Cinnamon Rolls:
Can I make the dough ahead of time?
Yes, shape the rolls, cover, and refrigerate overnight; let them come to room temperature before baking.
Can I use instant yeast?
Yes, mix instant yeast directly with flour, skipping the blooming step.
What if I use pumpkin pie filling?
Avoid it; pie filling has added sugars and spices that alter the flavor balance.
Can I make these dairy-free?
Yes, use almond milk, vegan butter, and dairy-free cream cheese for a dairy-free version.
How do I get clean cuts for the rolls?
Use dental floss or a sharp knife to slice the dough without squashing it.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Pumpkin Cinnamon Rolls are the ultimate Fall Baking treat, combining soft dough, warm spices, and creamy glaze for a cozy, crowd-pleasing dessert. Easy to make and perfect for autumn gatherings, they’re sure to become a seasonal staple. Try Pumpkin Cinnamon Rolls and bring fall to your table!
Pumpkin Cinnamon Rolls
Ingredients
For the Dough:
- ¾ cup 180ml whole milk or almond milk, warmed to 110°F (43°C)
- 2¼ tsp 7g active dry yeast (one packet)
- ½ cup 120g pumpkin puree (not pie filling)
- ¼ cup 50g brown sugar, packed
- 1 large egg
- 2 tbsp 30g melted butter
- 3¼ cups 390g all-purpose flour
- 1 tsp 2g ground cinnamon
- ¼ tsp 0.5g ground nutmeg
- ¼ tsp 0.5g ground ginger
- ½ tsp 2g salt
For the Filling:
- ⅓ cup 65g brown sugar, packed
- ¼ cup 50g granulated sugar
- 1½ tbsp 9g ground cinnamon
- ¼ tsp 0.5g ground nutmeg
- ¼ tsp 0.5g ground cloves
- ¼ cup 60g softened butter
For the Cream Cheese Glaze:
- 4 oz 115g cream cheese, softened
- 3 tbsp 45g butter, softened
- ¾ cup 90g powdered sugar, sifted
- ½ tsp 2.5ml vanilla extract
- 1 –2 tbsp 15–30ml milk
Instructions
Activate the Yeast
- I warm ¾ cup milk to 110°F (43°C), pour it into a large bowl, and stir in 2¼ tsp yeast with a pinch of sugar. I let it sit for 5–10 minutes until frothy.
Mix the Dough
- To the yeast mixture, I add ½ cup pumpkin puree, ¼ cup brown sugar, 1 egg, and 2 tbsp melted butter, mixing well. I add 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ½ tsp salt, and 3¼ cups flour gradually, stirring until a soft dough forms.
Knead and Rise
- I knead the dough on a floured surface for 8–10 minutes (or 5 minutes in a stand mixer with dough hook) until smooth. I place it in a greased bowl, cover, and let it rise in a warm spot for 1–1.5 hours until doubled.
Prepare the Filling
- I mix ⅓ cup brown sugar, ¼ cup granulated sugar, 1½ tbsp cinnamon, ¼ tsp nutmeg, and ¼ tsp cloves in a small bowl and set aside.
Roll and Fill
- I punch down the risen dough and roll it into a 14x16-inch rectangle on a floured surface. I spread ¼ cup softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly.
Shape and Cut
- I roll the dough tightly from the long edge and slice into 9 even rolls using a sharp knife or dental floss for clean cuts.
Second Rise
- I place the rolls in a greased 9x9 or 9x13-inch baking dish, cover, and let them rise for 30–45 minutes until puffy.
Bake
- I preheat the oven to 350°F (175°C) and bake the rolls for 20–25 minutes until golden and cooked through.
Make and Apply Glaze
- I beat 4 oz cream cheese, 3 tbsp butter, ¾ cup powdered sugar, ½ tsp vanilla, and 1–2 tbsp milk until smooth. I spread the glaze over the warm Pumpkin Cinnamon Rolls.
Notes
- Use pumpkin puree, not pie filling, to avoid added sugar and spices.
- Let rolls cool slightly before glazing so it doesn’t melt off.
- For make-ahead, refrigerate shaped rolls overnight and bake in the morning.
- Try glaze variations: maple, vanilla, or browned butter.
- Store in the fridge for up to 5 days or freeze for 2 months.
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