Pumpkin Cinnamon Rolls
These Pumpkin Cinnamon Rolls are a must-try for anyone who loves cozy pumpkin recipes. The rolls bake up soft and fluffy with a swirl of spiced filling, then get topped with a creamy frosting that melts right in. They’re easy enough for a fall weekend breakfast yet special enough for holiday brunches and gatherings.
There’s something special about the way pumpkin and warm spices fill your kitchen with the sweetest aroma as these rolls bake. The golden swirls come out soft, tender, and full of flavor, making every bite melt-in-your-mouth delicious. Paired with coffee or tea, these homemade pumpkin rolls bring cozy comfort to any moment.
Using a bit of leftover pumpkin puree to make this easy pumpkin cinnamon roll recipe was the best idea ever. I love my Homemade Cinnamon Rolls, but I love pumpkin even more. The two together made for a delicious autumn sweet roll treat.
There was enough of the puree to make these Pumpkin Pie Crescent Rolls and my favorite, Homemade Dairy Free Pumpkin Spice Creamer, to enjoy with these decandent pumpkin buns.
Pumpkin Cinnamon Rolls
These cinnamon rolls made with real pumpkin are soft, fluffy, and swirled with a perfectly spiced filling that melts into every bite. The pumpkin purée in the dough creates a tender texture with a hint of flavor. A swirl of cream cheese frosting gives these a smooth, seasonally-inspired finish. Warm cinnamon and nutmeg bring everything together, making these rolls a delicious addition to any list of easy pumpkin recipes.
Timesaving Tips and Variations
Making homemade cinnamon rolls doesn’t have to feel overwhelming. A few simple swaps and shortcuts can help get these on the table faster.
- Swap nutmeg for pumpkin pie spice if that’s what you have on hand.
- Prepare the rolls the night before and refrigerate; bake fresh in the morning.
- Add chopped pecans or walnuts to the filling for extra crunch.
- Drizzle with caramel sauce instead of cream cheese frosting for a sweet twist.
These small adjustments can help you get these warm treats on the table even faster or customize them to your liking.
What Pairs Well with Pumpkin Cinnamon Rolls?
These delicious buns taste best when paired with cozy fall drinks or light breakfast sides. They bring balance to both sweet and savory flavors.
- Hashbrown Breakfast Casserole Recipe
- Copycat Dunkin Bacon and Cheddar Omelet Bites
- Pumpkin Spice White Hot Chocolate
- Grilled Cheese Egg and Bacon Sandwich
- Skinny Pumpkin Spice Frappuccino
These pairings transform your batch of cinnamon rolls into a complete breakfast spread, making them ideal for weekend brunches or entertaining guests.
Frequently Asked Questions
Using fresh pumpkin puree is an excellent option for this recipe, offering a vibrant, authentic flavor. However, it’s crucial to strain it to remove excess moisture. A watery puree could alter the dough’s consistency, making it sticky and difficult to work with.
Absolutely, these rolls freeze very well. Bake them fully, let them cool, and then wrap them tightly before freezing. When ready to enjoy, thaw overnight in the fridge and warm in the oven for that just-baked taste.
No, you can easily swap the frosting for a simple glaze made from powdered sugar and milk. The cream cheese version adds richness and tang that pairs beautifully with the pumpkin purée. However, both options give the rolls a delicious finishing touch.
Leftover rolls can be stored in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for about five days. Reheat briefly in the microwave or oven to bring back their soft, fresh-baked texture.
If your dough isn’t rising, the yeast may have expired, or the liquid too hot when mixed in. Always check the yeast packet date and use warm (not hot) liquid to activate it. Place the dough in a warm area in your kitchen to help with the rising.
Tools You’ll Need for Pumpkin Cinnamon Rolls
Making these fall-spiced rolls is simple with a few basic kitchen tools. The right equipment helps the dough rise properly, the rolls bake evenly, and the frosting turns out smooth.
OXO GG NON-STICK PRO CAKE PAN – 9-in x 13-in
KitchenAid Universal Easy To Read Measuring Cup and Spoon Set with Soft Grip Handle for Maximum Control, Hang Hole and Nesting For Easy Storage, Dishwasher Safe, 9 Piece, Blue VelvetAdjustable Rolling Pin with Thickness Rings for Baking, Stainless Steel Designs Dough Roller Pins for Cookie Decorating Baking Supplies Fondant Cake BakerOXO Good Grips Bent Icing SpatulaPyrex Essentials (3-Piece) Glass Mixing Bowls Set For Prepping, Baking and Cooking, Preheated Oven, Dishwasher, Freezer, and Microwave SafeJoseph Joseph Twist Whisk 2-In-1 Collapsible Balloon and Flat Whisk Silicone Coated Steel Wire, Sky Blue
Pumpkin Cinnamon Rolls Ingredients
These Pumpkin Cinnamon Rolls are made with simple, classic ingredients that come together to create a comforting, flavorful treat. The combination of dough, filling, and frosting makes each roll soft, spiced, and satisfying.
- Milk and dry yeast – form the base for the dough
- Self-rising flour – provides structure and lightness
- Eggs and butter – add richness and tenderness
- Pumpkin puree – used in the filling and frosting for flavor
- Cinnamon, nutmeg, and sugars (brown and granulated) – sweeten and spice the rolls
- Cream cheese, powdered sugar, and milk – create a smooth, creamy frosting
Together, these ingredients produce rolls that are soft, golden, and deliciously spiced. They combine into a treat that’s perfect for breakfast, brunch, or dessert.
How to Make Pumpkin Cinnamon Rolls
Preheat the oven to 320°F. Warm the milk until lukewarm, then stir in the dry yeast and granulated sugar. Let the mixture sit in a warm place for about 10 minutes until it becomes frothy. Then whisk in the melted butter and eggs until the batter is smooth.
Gradually add the flour to the wet ingredients, mixing until a soft dough forms. Lightly knead the dough on a floured surface for 2–3 minutes, then place it back in a bowl and cover. Allow the dough to rise in a warm spot for at least 30 minutes, until it has doubled in size.
Roll the dough into a rectangle about ¼ inch thick. Spread pumpkin puree evenly over the surface. In a small bowl, mix the brown sugar, cinnamon, and nutmeg, then sprinkle this spiced sugar mixture evenly over the pumpkin layer.
Carefully roll the dough into a log, starting from the long edge, and cut it into 1-inch thick pieces. Place the rolls on a parchment-lined 13×9-inch baking pan, leaving a little space between each. Bake for 20 minutes, or until the tops are golden brown and the rolls are cooked through. Remove from oven and allow to cool a few minutes before adding the icing.
While the rolls are baking, prepare the frosting by whisking together cream cheese, powdered sugar, pumpkin puree, and milk until smooth.
Once the rolls have cooled a bit, spread the frosting evenly on top and let it set for 5–10 minutes. Finish with a light sprinkle of cinnamon, if desired, before serving.
The amazing scent of spiced pumpkin will fill your kitchen, making them a truly special treat for friends and family. With a soft, fluffy texture and a sweet, creamy finish, these rolls are a simple and delicious way to celebrate the fall season.
Pumpkin Cinnamon Rolls
Equipment
- saucepan
- sharp knife
Ingredients
To Make the Rolls
- 1 cup milk
- 1 tablespoon dry yeast
- 3 tablespoons white granulated sugar
- 2 eggs
- 8 tablespoons (1 stick) unsalted butter, melted
- 2 cups self-rising flour
- ½ cup pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 tablespoons brown sugar
For the Icing
- 4 ounces softened cream cheese
- ¼ cup powdered sugar
- ¼ cup pure pumpkin puree
- 2 tablespoons milk
Instructions
- Preheat your oven to 320°F. Warm the milk in a saucepan, then mix it with the yeast and granulated sugar. Let it sit for about 10 minutes to activate the yeast, then whisk in the melted butter and eggs. You don't want the milk boiling, just lukewarm.
- Gradually add the flour to form a dough. Knead it for 2-3 minutes on a floured surface, then place it back in the bowl to rise for at least 30 minutes, or until it has doubled in size.
- Roll the dough into a rectangular shape. Spread the pumpkin puree evenly over the surface, then sprinkle with the spiced brown sugar mixture.
- Roll the dough tightly into a log and slice it into 1-inch thick rolls. Place the rolls in a parchment-lined 13×9 inch pan and bake for about 20 minutes, or until they are golden brown. Remove from oven and let cool a few minutes before adding frosting.
- While the rolls bake, whisk together the cream cheese, powdered sugar, and pumpkin puree for the frosting. Add milk as needed for a smooth consistency. Drizzle the frosting over them and let it set for 5-10 minutes before serving.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Fall Flavors Week
Welcome to another delicious blogger collaboration! I’m joining my talented friends to share some creative and tasty recipes perfect for your next meal. A big thank you to Jolene from Jolene’s Recipe Journal for organizing this fantastic event and bringing us all together to inspire your kitchen adventures.
Today, we’re all highlighting unique dishes that are easy to prepare and full of flavor. Get ready to discover new favorites and add some excitement to your weekly menu. You’ll find everything from delightful appetizers to mouthwatering main courses, so there’s something here for everyone to enjoy. Let’s get cooking!
- Apple Cider Arnold Palmer by A Little Fish in the Kitchen
- Zucchini Galette by Art of Natural Living
- Cider Braised Pork Roast by A Kitchen Hoor’s Adventures
- Apple Pie Cinnamon Roll Muffins by Easy Recipes For One
- Pumpkin Cottage Cheese Waffles by Cheese Curd In Paradise
- Apple Cider Tea Oatmeal by Jolene’s Recipe Journal
- Caramel Pear Pudding Cake by Karen’s Kitchen Stories
- Pumpkin Rice Cakes by Magical Ingredients
- Copycat Starbucks Maple Scones by Hezzi-D’s Recipe Box
- Pumpkin Snickerdoodle Blossoms by The Spiffy Cookie
- Roasted Beet and Tomato Salad by A Day in the Life on the Farm
Enjoy!
Pumpkin cinnamon rolls are one of my favorite fall treats! I can’t wait to try and make them on my own!
As always, these sound amazing. Great flavors.
What a great idea!! Genius! I love hard squash season and am always ready to try new recipes and ideas.
Me too! I think pumpkin is my favorite though
I honestly can’t wait to make these!! They look super scrumptious!!
These look incredible! Love how well the directions are explained, really helpful for people who may be intimidate by yeast baking.
Genius for leftover pumpkin! And then I can count this as a vegetable right?
Oh, Absolutely, you can!
These are perfect fall breakfast and snack! Love it!
I love cinnamon rolls and these sound delicious!