Easy Pumpkin Cinnamon Rolls – Fall Favorite Recipe

Pumpkin cinnamon rolls are a true autumnal dream, a warm hug on a crisp morning that instantly transports you to cozy kitchens and festive gatherings. There’s a reason these sweet spirals capture our hearts and taste buds year after year. The magical combination of pillowy soft dough, infused with the earthy sweetness of pumpkin puree, and swirled with a fragrant cinnamon-sugar filling is simply irresistible. What truly elevates these pumpkin cinnamon rolls from mere breakfast pastry to a culinary masterpiece is the delicate balance of spices and the luscious cream cheese frosting that crowns each bite. They’re not just a treat; they’re an experience, a little slice of seasonal joy that’s perfect for sharing with loved ones, or for a delightful solo indulgence. Get ready to bake up your own batch of pure, unadulterated happiness!

Pumpkin Cinnamon Rolls

There’s something truly magical about a batch of warm, gooey cinnamon rolls, especially when they’re infused with the comforting flavors of autumn. This recipe for Pumpkin Cinnamon Rolls takes that classic delight and elevates it with the subtle sweetness and earthy notes of pure pumpkin. Imagine soft, pillowy dough swirled with a spiced pumpkin filling and topped with a luscious cream cheese frosting. These are perfect for a cozy weekend brunch, a festive holiday treat, or simply when you need a little hug in edible form. Get ready to fill your kitchen with an irresistible aroma!

Ingredients:

• 2 1/4 Teaspoons Instant Dry Yeast (1 Standard American Package)
• 6oz (3/4 Cup) Warm Water (check your yeast for temp, usually around 115F/46C)
• 50 Grams (1/4 Cup) Granulated Sugar/ Caster Sugar
• 2 Tablespoons Butter, browned
• 1 Large Egg, at room temperature
• 1 Tablespoon Dry Milk Powder
• 1 Teaspoon Salt
• 5.3oz (2/3 Cup) Pure Pumpkin Puree (Not Pumpkin Pie Filling)
• 1 Tablespoon Pumpkin Pie Spice
• 406 Grams- 468 Grams (3 1/4- 3 3/4 Cup) All-Purpose Flour/ Plain Flour
• 150 Grams (3/4 Cup) Brown Sugar
• 1 1/2 Teaspoon Ground Cinnamon
• 1 1/2 Teaspoon Pumpkin Pie Spice
• 3oz (6 Tablespoons) Butter, browned
• 4oz Cream Cheese, softened to room temperature.

Instructions:

Dough Preparation:

1. Activate the Yeast: In the bowl of your stand mixer (or a large mixing bowl if you’re kneading by hand), combine the warm water and the granulated sugar. Sprinkle the instant dry yeast over the top. Give it a gentle stir and let it sit for about 5-10 minutes. You should see the mixture become foamy and bubbly. This indicates that your yeast is alive and ready to work its magic. If you don’t see any foam, your yeast might be expired or the water wasn’t the right temperature, and you’ll need to start with fresh yeast.
2. Combine Wet Ingredients: Once the yeast has bloomed, add the browned butter (ensure it’s cooled slightly so it doesn’t cook the yeast), the room-temperature egg, and the pure pumpkin puree to the bowl. Mix until everything is well combined. The pumpkin will give the dough a beautiful, subtle orange hue and a wonderful depth of flavor. Add the dry milk powder and salt to the wet ingredients and give it another quick mix.
3. Incorporate Flour and Knead: Gradually add the all-purpose flour, starting with the lower end of the range (3 1/4 cups). Begin mixing on low speed with the dough hook attachment until a shaggy dough forms. If the dough seems too sticky, add more flour, a tablespoon at a time, until it starts to pull away from the sides of the bowl. Continue kneading on medium speed for about 6-8 minutes (or by hand on a lightly floured surface for 8-10 minutes) until the dough is smooth, elastic, and no longer sticky. A well-kneaded dough will spring back slowly when gently poked.
4. First Rise: Lightly grease a clean bowl with oil or non-stick spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. A good trick for a warm place is to turn your oven on for a minute, then turn it off and place the covered bowl inside.

Filling and Rolling:

1. Prepare the Filling: While the dough is rising, prepare your delicious filling. In a medium bowl, combine the brown sugar, ground cinnamon, and the remaining 1 1/2 teaspoons of pumpkin pie spice. Add the browned butter and mix until it forms a paste-like consistency. This is the heart of our cinnamon rolls, so don’t skimp on the spices!
2. Shape the Rolls: Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches and about 1/4 inch thick. Spread the prepared pumpkin spice filling evenly over the surface of the dough, leaving a small border along one of the long edges. Starting from the long edge opposite the border, tightly roll up the dough. Pinch the seam to seal it.
3. Slice the Rolls: Using a sharp knife or dental floss (for cleaner cuts), slice the rolled dough into 12 equal portions. To use dental floss, slide a piece of floss under the roll, cross the ends over the top, and pull to slice. Place the sliced rolls, cut-side up, into a greased 9×13 inch baking dish, leaving a little space between them as they will expand.
4. Second Rise: Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for another 30-45 minutes, or until they are puffy and have nearly doubled in size. This second rise is crucial for achieving those wonderfully soft and fluffy interiors.

Baking and Frosting:

1. Bake to Perfection: Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise, remove the cover and bake for 20-25 minutes, or until they are golden brown and cooked through. You want them to be slightly golden on top and the centers to be cooked.
2. Make the Cream Cheese Frosting: While the rolls are baking, prepare the irresistible cream cheese frosting. In a small bowl, beat the softened cream cheese until smooth and creamy. Gradually add about 1/2 cup of powdered sugar (not listed in the ingredients but essential for frosting) and a splash of milk or cream, beating until you reach a smooth, spreadable consistency. You can add more powdered sugar for a thicker frosting or a little more liquid for a thinner glaze.
3. Frost and Serve: Once the cinnamon rolls are out of the oven, let them cool in the pan for about 10 minutes before generously spreading the cream cheese frosting over the warm rolls. The warmth of the rolls will help the frosting melt slightly, creating a decadent drizzle. Serve them warm and enjoy the delicious aroma and flavor of autumn in every bite!

Conclusion:

There you have it! My go-to recipe for perfect Pumpkin Cinnamon Rolls. This recipe truly shines because it captures the essence of fall in every bite, combining the warm, comforting flavors of pumpkin and cinnamon with a wonderfully soft and gooey dough. The cream cheese frosting is the cherry on top, adding a tangy sweetness that perfectly complements the spiced filling. I know you’re going to love making (and devouring!) these as much as I do.

These Pumpkin Cinnamon Rolls are fantastic served warm, straight from the oven, with a hot cup of coffee or tea. They’re also a delightful addition to any brunch spread or as a special weekend treat. For variations, consider adding chopped pecans or walnuts to the filling for an extra crunch, or a pinch of nutmeg to the dough for an even deeper spice profile. You could even experiment with a maple glaze instead of cream cheese frosting for a different flavor dimension.

Don’t be intimidated by the process; the results are so rewarding! I encourage you to gather your ingredients, put on some cozy music, and give these delicious Pumpkin Cinnamon Rolls a try. I’m confident they’ll become a new fall favorite in your home.

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and let it do its first rise in the refrigerator overnight. This not only saves time on the day you want to bake them but also often develops a richer flavor. Just bring the dough to room temperature for about an hour before rolling and filling.

How do I store leftover cinnamon rolls?

Store any leftover Pumpkin Cinnamon Rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, I recommend warming them gently in a low oven (around 300°F or 150°C) for a few minutes until just heated through. This helps revive their soft, gooey texture.

What if I don’t have pumpkin puree? Can I use pumpkin pie filling?

It’s best to use pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which would throw off the balance of this recipe. Pure pumpkin puree will give you the authentic, rich pumpkin flavor without the unwanted sweetness and spices from the pie filling.

Pumpkin Cinnamon Rolls

Delicious and fluffy pumpkin cinnamon rolls with a cream cheese frosting, perfect for autumn mornings.

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
30 Minutes

Servings
12

Ingredients

• 2 1/4 Teaspoons Instant Dry Yeast
• 6oz (3/4 Cup) Warm Water
• 50 Grams (1/4 Cup) Granulated Sugar
• 2 Tablespoons Butter, browned
• 1 Large Egg, at room temperature
• 1 Tablespoon Dry Milk Powder
• 1 Teaspoon Salt
• 5.3oz (2/3 Cup) Pure Pumpkin Puree
• 1 Tablespoon Pumpkin Pie Spice
• 406 Grams- 468 Grams (3 1/4- 3 3/4 Cup) All-Purpose Flour
• 150 Grams (3/4 Cup) Brown Sugar
• 1 1/2 Teaspoon Ground Cinnamon
• 1 1/2 Teaspoon Pumpkin Pie Spice
• 3oz (6 Tablespoons) Butter, browned
• 4oz Cream Cheese, softened

Instructions

1. Step 1
   In a large bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy.
2. Step 2
   Add melted butter, egg, dry milk powder, salt, pumpkin puree, and 1 tablespoon pumpkin pie spice to the yeast mixture. Stir to combine.
3. Step 3
   Gradually add flour, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic.
4. Step 4
   Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Step 5
   Punch down dough and roll into a rectangle on a lightly floured surface. Spread softened butter over the dough.
6. Step 6
   In a small bowl, mix brown sugar, cinnamon, and remaining 1 1/2 teaspoon pumpkin pie spice. Sprinkle evenly over the buttered dough.
7. Step 7
   Roll the dough tightly from one long edge to form a log. Slice into 12 equal rolls.
8. Step 8
   Place rolls in a greased baking dish, cover, and let rise for another 30 minutes.
9. Step 9
   Bake at 350°F (175°C) for 20-25 minutes, or until golden brown.
10. Step 10
    While rolls bake, beat softened cream cheese until smooth for the frosting. Once rolls are out of the oven and slightly cooled, spread frosting over the warm rolls.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.