Pumpkin Cinnamon Rolls

Is your love for pumpkin spice a year-round commitment? Do you believe pumpkin desserts are a valid breakfast food group? Good. We understand each other. This pumpkin cinnamon rolls recipe combines two great things. It makes very soft, spiced rolls. They have a creamy glaze. They will make your kitchen smell like fall.

Understanding This Pumpkin Cinnamon Rolls Recipe

This recipe uses pumpkin puree. The pumpkin makes the dough very soft. It also adds a warm, spiced flavor. The filling has cinnamon and sugar. The cream cheese glaze adds a sweet finish. These homemade pumpkin cinnamon rolls are a classic example of the best Fall desserts.

Recipe Details
Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 1 hour 30 minutes
Servings 12 rolls

Nutrition Info per roll
Calories 420
Fat 12g
Carbs 72g
Protein 6g

Ingredients for Pumpkin Spice Cinnamon Rolls

For the Dough
3 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 packet instant yeast (2 1/4 teaspoons)
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup whole milk
1/2 cup pumpkin puree
1/4 cup unsalted butter
1 large egg

For the Filling
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
2 tablespoons ground cinnamon

For the Cream Cheese Glaze
4 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk

How to Make Pumpkin Cinnamon Rolls

Make the Dough

• Warm the milk and 1/4 cup butter in a saucepan. Heat until the butter melts. Do not boil the mixture. Let it cool until it is warm.
• Whisk 3 cups of flour, sugar, yeast, salt, cinnamon, and nutmeg in a big bowl.
• Add the warm milk mixture, pumpkin puree, and egg to the flour mixture. Stir until it forms a shaggy dough.
• Put the dough on a floured surface. Knead the dough for 5 minutes. Add the last 1/2 cup of flour as needed. The dough should feel tacky but not stick to your hands.
• Put the dough in a greased bowl. Turn the dough to coat it. Cover the bowl with a clean cloth. Let the dough rise in a warm place for 1 hour. It will double in size.

Make the Filling

• Mix the softened butter, brown sugar, and cinnamon in a small bowl. It will make a spreadable paste.

Assemble the Rolls

• Punch the air out of the risen dough.
• Roll the dough on a floured surface. Make a 15×10 inch rectangle.
• Spread the cinnamon filling over the dough. Leave a small border at one long edge.
• Roll the dough tightly from the long side without the border. Pinch the seam to seal it.
• Cut the roll into 12 equal pieces with a sharp knife. Place the rolls in a greased baking pan.
• Cover the pan with a cloth. Let the rolls rise for 30 minutes. They will get puffy.
• Preheat your oven to 350 degrees F during the last 10 minutes.

Bake the Rolls

• Bake the rolls for 20-25 minutes. They will turn golden brown. Let them cool for 10 minutes.

Glaze the Rolls

• Beat the cream cheese until it is smooth. Add the powdered sugar and vanilla. Beat again. Add milk until you get your preferred consistency.
• Spread the glaze over the warm rolls. Serve them immediately.

Recipe Variations

Sourdough Pumpkin Cinnamon Rolls

Use 1 cup of active sourdough starter. Reduce the flour to 2 1/2 cups. Reduce the milk to 1/4 cup. Omit the yeast. Let the dough rise overnight.

Vegan Pumpkin Cinnamon Rolls

Use plant-based milk and butter. Replace the egg with a flax egg. Use vegan cream cheese for the glaze.

Gluten Free Pumpkin Cinnamon Rolls

Use a 1:1 gluten-free all-purpose flour blend. Ensure all other ingredients are certified gluten-free.

Final Thought

These pumpkin spice cinnamon rolls are the ultimate fall treats. They are a perfect project for Fall Baking Recipes. We hope you enjoy these baking ideas. For more Dessert Recipes and pumpkin recipes, explore our other baking recipes.

Continue to Content

Pumpkin Cinnamon Rolls

Prep Time: 30 minutes

Cook Time: 25 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 25 minutes

A creamy swirl of spiced pumpkin dough unravels to reveal a ribbon of gooey cinnamon sugar. Each bite is pillowy and tender, crowned with a decadent, melt-in-your-mouth cream cheese glaze that drips into every nook. Pure, cozy indulgence.

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Ingredients

For the Dough

• 3 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet instant yeast (2 1/4 teaspoons)
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup whole milk
• 1/2 cup pumpkin puree
• 1/4 cup unsalted butter
• 1 large egg

For the Filling

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 2 tablespoons ground cinnamon

For the Cream Cheese Glaze

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk

Instructions

Make the Dough
Warm milk and butter until melted. Cool slightly. In a large bowl, whisk 3 cups flour, sugar, yeast, salt, cinnamon, and nutmeg. Pour in warm milk mixture, pumpkin, and egg. Stir to form a shaggy dough. Turn onto floured surface and knead 5 minutes, adding remaining flour as needed until dough is soft but not sticky. Place in greased bowl, turn to coat, cover, and let rise 1 hour or until doubled.

Make the Filling
Mix softened butter, brown sugar, and cinnamon into a spreadable paste.

Assemble the Rolls
Punch down dough. Roll on floured surface into a 15x10 inch rectangle. Spread filling evenly, leaving one long edge bare. Roll tightly from the opposite long side and pinch seam to seal. Slice into 12 equal rolls. Place in greased pan. Cover and let rise 30 minutes until puffy. Preheat oven to 350°F.

Bake the Rolls
Bake 20–25 minutes until golden. Cool 10 minutes.

Glaze the Rolls
Beat cream cheese until smooth. Mix in powdered sugar and vanilla. Add milk until desired consistency is reached. Drizzle over warm rolls. Serve immediately.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 420Total Fat: 12gCarbohydrates: 72gProtein: 6g