Easy Homemade Pumpkin Cinnamon Rolls

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Softly spiced, these pumpkin cinnamon rolls make for a great fall-inspired breakfast, and with the addition of our delicious maple cream cheese frosting, these rolls place themselves in a category of their own.

The addition of pumpkin puree, coupled with the sweetness from the cinnamon swirl, creates a tender masterpiece that will satisfy any sweet tooth.

Ingredients

The Dough

• 1 cup whole milk, warmed to 110°F
• 2 and 1/4 teaspoons active dry yeast (one standard packet)
• 1/2 cup granulated sugar, divided
• 3/4 cup pumpkin puree (no pumpkin pie filling, please)
• 1/3 cup unsalted butter, melted and slightly cooled
• 2 large eggs, at room temp
• 1 teaspoon vanilla extract
• 5 to 5 and 1/2 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

The Filling

• 6 tablespoons unsalted butter, softened to room temperature
• 3/4 cup light brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

Maple Cream Cheese Frosting

• 6 ounces cream cheese, softened to room temp
• 1/4 cup unsalted butter, softened to room temp
• 2 cups powdered sugar, sifted
• 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 to 2 tablespoons milk or cream, to help the frosting hold together

Instructions

Making The Dough

1. Warm a cup of milk, and add it to the bowl of a stand mixer.
2. Add yeast and 1 tablespoon sugar.
3. After giving it a gentle stir, let it rest for 5 to 10 minutes until it turns foamy and bubbly. This shows your yeast is alive and ready to work its magic.
4. Once it’s foamy, add the pumpkin puree, melted butter, remaining sugar, eggs, and vanilla extract to the yeast mixture.
5. Mix everything until well incorporated. This can be done with a paddle attachment or a wooden spoon.
6. In another bowl, combine the remaining dry ingredients.
7. Start with 5 cups of flour, salt, cinnamon, nutmeg, ginger, and then the last of the dry ingredients.
8. With the mixture set to low (or stirring by hand), add the flour mixture to the wet ingredients a cup at a time.
9. If you have a stand mixer, switch to the dough hook now.
10. Knead the dough for 6 to 8 minutes on medium-low or with your hands for about 10 minutes on a lightly floured surface.
11. The dough is ready when it is soft, smooth, and slightly tacky, though it should not be sticky.
12. If it is sticky, use the remaining flour to adjust by a few tablespoons at a time.
13. After shaping the dough into a ball, place it in a large, greased bowl, then cover it with a clean kitchen towel or plastic wrap.
14. Allow it to rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size.

Prepare the Filling

While the dough rises, prepare your filling.

In a medium bowl, stir until smooth the softened butter, brown sugar, cinnamon, nutmeg, and salt, to create a paste that is spreadable. Keep it aside.

Roll and Fill

When the dough has doubled in size, gently punch it down,

Then turn it out onto a lightly floured surface and roll it into a rectangle that is approximately 14 by 20 inches and 1/4-inch thick.

Evenly spread the cinnamon-sugar filling across the surface of the dough, leaving a half-inch border on one of the long edges.

Starting from the long edge that is opposite the border, roll the dough into a log, keeping it even and snug.

Once you reach the end, pinch the seam shut, and place the log seam-side down.

To create 12 equally sized pieces, use a sharp knife or some unflavored dental floss.

If you choose to use floss, slide a length of it underneath the log, cross the ends of the floss over the top, and pull it taut. This technique will cut the log neatly without compressing the rolls.

Grease a 9×13-inch baking dish with butter or cooking spray.

Farm the rolls over the uncooked log and toward the top. They’ll expand as they rise and bake, so be sure to leave a little space.

Place a towel over the dish and let the rolls rise for another 30 to 45 minutes, until they’re puffy and touching each other.

In the meantime, preheat your oven to 350°F.

You’ll know the rolls are ready after 22 to 28 minutes when they are golden brown on top and are cooked through in the center.

Be sure to keep an eye on them so that they remain soft and tender, as opposed to dry and overdone.

Prepare the frosting while the rolls are baking.

In a medium bowl, beat the cream cheese and butter until smooth and fluffy. This should take about 2 minutes.

Combine the powdered sugar with the maple syrup, vanilla, and salt.

Start mixing at a low speed to combine the ingredients, then switch to a medium-high speed for 2 more minutes until light and fluffy.

If the frosting feels stiff, thin it out with milk or cream until the desired consistency is reached.

Make sure to do this one tablespoon at a time.

Frost and Serve

Allow the rolls to cool in the pan for 5 to 10 minutes. You want them to cool until they are warm to the touch, and not scorching.

Spread or pipe the maple cream cheese frosting on the rolls in a thick layer.

Serve the rolls and watch them go.

Tips For Successful Pumpkin Cinnamon Rolls

• Room temperature ingredients: Using room temperature eggs, butter, and cream cheese helps everything to mix in evenly and to help the dough and frosting have the desired consistency.
• Yeast check: If after 10 minutes the yeast still hasn’t frothed, it’s dead. Try with fresh yeast, as this is important for the rolls to rise.
• Don’t over-flour: The dough should feel soft and a little tacky. If you add too much flour, the final rolls will be too dense instead of light and fluffy.
• Make Ahead: You can prepare these the night before. After cutting the rolls and placing them in the pan, cover tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes, then bake as directed. You might need to add a few extra minutes to the baking time.
• Freezing: These rolls freeze beautifully. You can freeze them before or after baking. For unbaked rolls, freeze them after the second rise, then bake from frozen (add about 5 to 10 minutes to the baking time). For baked rolls, let them cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
• Pumpkin Puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling, which has added sugars and spices that will throw off the recipe.

Ingredient Swaps and Substitutes

1. Dairy-Free Option: Use your favorite plant-based milk, vegan butter, and dairy-free cream cheese. The texture will be slightly different but still delicious.
2. Whole Wheat Flour: Substitute up to half of the all-purpose flour with white whole wheat flour for added fiber and a slightly nuttier flavor.
3. Other Frosting Options: If maple isn’t your favorite, try plain cream cheese frosting with only vanilla or a quick vanilla glaze made with powdered sugar and milk.
4. Add More Seasoning: For more depth and richness, include cardamom or cloves in a small amount in the dough or the filling.
5. Pecans or Walnuts: For more texture and taste, add chopped nuts to the filling and layer them before rolling.
6. Brown Butter: Take the time to brown the butter to add a layer of nutty and caramel-like richness.

Storage and Reheating

For up to 2 days, store the remaining rolls in an airtight container at room temperature.

The rolls can stay in the refrigerator for about 5 days. They will keep fresher in the fridge, but will firm up a little bit.

To reheat, microwave individual portions for 15 to 20 seconds, or warm the entire pan covered with foil in a 300°F oven for about 10 minutes. They will taste almost as good as freshly baked.

Serving Suggestions

Although delicious on their own, these pumpkin cinnamon rolls also pair well with:

1. Coffee or pumpkin spice lattes,
2. Bacon or breakfast sausage on the side for sweet-savory combos,
3. Fruit salad for some freshness,
4. Warm apple cider or chai tea.

Especially for Thanksgiving or Christmas breakfast, these rolls are wonderful as the centerpiece for the holiday brunch.

They are also perfect for potlucks, bake sales, or just as a lovely weekend surprise for the family.

Frequently Asked Questions

 

Can I use instant Yeast instead of Active Dry Yeast?

Absolutely. You can add instant yeast directly to the dry ingredients.

Just use the same amount as active dry yeast, and continue with the rest of the recipe. You may find that your dough rises faster.

Why didn’t my Dough rise?

The usual suspects are stale or dead yeast, liquid that’s too hot or too cold, and cold environments.

The yeast should be active, and the milk should be warmed to around 110°F.

Look for a warm spot in your kitchen, like near a sunny window or inside your oven with just the light on.

How can I tell when the rolls have finished baking?

You can tell when the rolls are ready when they are golden brown on top and lightly spring back when touched.

They are also done baking when the internal temperature is approximately 190°F in the center.

Yield: 12 large cinnamon rolls

Easy Homemade Pumpkin Cinnamon Rolls

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Softly spiced, these pumpkin cinnamon rolls make for a great fall-inspired breakfast, and with the addition of our delicious maple cream cheese frosting, these rolls place themselves in a category of their own.

The addition of pumpkin puree, coupled with the sweetness from the cinnamon swirl, creates a tender masterpiece that will satisfy any sweet tooth.

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 25 minutes

Ingredients

• The Dough
• 1 cup whole milk, warmed to 110°F
• 2 and 1/4 teaspoons active dry yeast (one standard packet)
• 1/2 cup granulated sugar, divided
• 3/4 cup pumpkin puree (no pumpkin pie filling, please)
• 1/3 cup unsalted butter, melted and slightly cooled
• 2 large eggs, at room temp
• 1 teaspoon vanilla extract
• 5 to 5 and 1/2 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• The Filling
• 6 tablespoons unsalted butter, softened to room temperature
• 3/4 cup light brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• Maple Cream Cheese Frosting
• 6 ounces cream cheese, softened to room temp
• 1/4 cup unsalted butter, softened to room temp
• 2 cups powdered sugar, sifted
• 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 to 2 tablespoons milk or cream, to help the frosting hold together

Instructions

Making The Dough

1. Warm a cup of milk, and add it to the bowl of a stand mixer.
2. Add yeast and 1 tablespoon sugar.
3. After giving it a gentle stir, let it rest for 5 to 10 minutes until it turns foamy and bubbly. This shows your yeast is alive and ready to work its magic.
4. Once it's foamy, add the pumpkin puree, melted butter, remaining sugar, eggs, and vanilla extract to the yeast mixture.
5. Mix everything until well incorporated. This can be done with a paddle attachment or a wooden spoon.
6. In another bowl, combine the remaining dry ingredients.
7. Start with 5 cups of flour, salt, cinnamon, nutmeg, ginger, and then the last of the dry ingredients.
8. With the mixture set to low (or stirring by hand), add the flour mixture to the wet ingredients a cup at a time.
9. If you have a stand mixer, switch to the dough hook now.
10. Knead the dough for 6 to 8 minutes on medium-low or with your hands for about 10 minutes on a lightly floured surface.
11. The dough is ready when it is soft, smooth, and slightly tacky, though it should not be sticky.
12. If it is sticky, use the remaining flour to adjust by a few tablespoons at a time.
13. After shaping the dough into a ball, place it in a large, greased bowl, then cover it with a clean kitchen towel or plastic wrap.
14. Allow it to rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size.

Prepare the Filling

While the dough rises, prepare your filling.

In a medium bowl, stir until smooth the softened butter, brown sugar, cinnamon, nutmeg, and salt, to create a paste that is spreadable. Keep it aside.

Roll and Fill

When the dough has doubled in size, gently punch it down,

Then turn it out onto a lightly floured surface and roll it into a rectangle that is approximately 14 by 20 inches and 1/4-inch thick.

Evenly spread the cinnamon-sugar filling across the surface of the dough, leaving a half-inch border on one of the long edges.

Starting from the long edge that is opposite the border, roll the dough into a log, keeping it even and snug.

Once you reach the end, pinch the seam shut, and place the log seam-side down.

To create 12 equally sized pieces, use a sharp knife or some unflavored dental floss.

If you choose to use floss, slide a length of it underneath the log, cross the ends of the floss over the top, and pull it taut. This technique will cut the log neatly without compressing the rolls.

Grease a 9x13-inch baking dish with butter or cooking spray.

Farm the rolls over the uncooked log and toward the top. They’ll expand as they rise and bake, so be sure to leave a little space.

Place a towel over the dish and let the rolls rise for another 30 to 45 minutes, until they’re puffy and touching each other.

In the meantime, preheat your oven to 350°F.

You’ll know the rolls are ready after 22 to 28 minutes when they are golden brown on top and are cooked through in the center.

Be sure to keep an eye on them so that they remain soft and tender, as opposed to dry and overdone.

Prepare the frosting while the rolls are baking.

In a medium bowl, beat the cream cheese and butter until smooth and fluffy. This should take about 2 minutes.

Combine the powdered sugar with the maple syrup, vanilla, and salt.

Start mixing at a low speed to combine the ingredients, then switch to a medium-high speed for 2 more minutes until light and fluffy.

If the frosting feels stiff, thin it out with milk or cream until the desired consistency is reached.

Make sure to do this one tablespoon at a time.

Frost and Serve

Allow the rolls to cool in the pan for 5 to 10 minutes. You want them to cool until they are warm to the touch, and not scorching.

Spread or pipe the maple cream cheese frosting on the rolls in a thick layer.

Serve the rolls and watch them go.

Notes

Tips For Successful Pumpkin Cinnamon Rolls

• Room temperature ingredients: Using room temperature eggs, butter, and cream cheese helps everything to mix in evenly and to help the dough and frosting have the desired consistency.
• Yeast check: If after 10 minutes the yeast still hasn’t frothed, it’s dead. Try with fresh yeast, as this is important for the rolls to rise.
• Don’t over-flour: The dough should feel soft and a little tacky. If you add too much flour, the final rolls will be too dense instead of light and fluffy.
• Make Ahead: You can prepare these the night before. After cutting the rolls and placing them in the pan, cover tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes, then bake as directed. You might need to add a few extra minutes to the baking time.
• Freezing: These rolls freeze beautifully. You can freeze them before or after baking. For unbaked rolls, freeze them after the second rise, then bake from frozen (add about 5 to 10 minutes to the baking time). For baked rolls, let them cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
• Pumpkin Puree: Make sure you're using plain pumpkin puree, not pumpkin pie filling, which has added sugars and spices that will throw off the recipe.

Nutrition Information:

Yield:

12 servings

Serving Size:

1 cinnamon roll
Amount Per Serving: Calories: 485 kcalTotal Fat: 18ggSaturated Fat: 11ggCholesterol: 75mgmgSodium: 285mgmgCarbohydrates: 72ggFiber: 2ggSugar: 35ggProtein: 7gg

Conclusion

With their pillowy texture and warm autumn flavors, these pumpkin cinnamon rolls can turn any routine day into a magical and special one.

Sharing is caring!