Pumpkin Cinnamon Rolls
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.
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.