Pumpkin Cinnamon Rolls

Byrecipesbyabbie
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Baked pumpkin cinnamon rolls with icing in a white ceramic baking dish

Why I Keep Coming Back to This Recipe

It was during one of those sleepy summer mornings at my grandmother’s house when I first made these pumpkin cinnamon rolls. The kind of morning where the sun poured in sideways through the sheer curtains, and everything smelled faintly like honeysuckle and rising dough. My cousins were all still asleep, sprawled across old quilts on the floor, and I had the kitchen to myself for a quiet hour. I remember opening the can of pumpkin and thinking, Why not? Summer might not scream pumpkin, but I craved something warm and grounding in that moment.

There’s something indulgent about making cinnamon rolls in the middle of summer—like stealing a cozy moment when the rest of the world is off chasing ice cream trucks and grilling outside. These rolls became my little summer tradition. They rise slowly while the birds sing and bake while the house is still hushed. They’re soft and tender, swirled with gooey cinnamon filling and a light vanilla glaze. The pumpkin adds this mellow depth that pairs beautifully with the sweetness. They’re like a hug from a season that isn’t supposed to be here yet, but somehow fits right in.

Quick Ingredient Snapshot

  • Pumpkin Puree: This brings moisture, a golden hue, and just a hint of earthy sweetness. Canned is totally fine, but make sure it’s pure pumpkin, not pie filling.
  • Brown Sugar: Adds depth and molasses-like richness to the cinnamon swirl. I love how it melts into the butter.
  • Instant Yeast: The quickest way to get that gorgeous rise. No proofing needed, just mix it right into the dry ingredients.
  • Pumpkin Pie Spice: A cozy blend that gives the rolls their signature warmth. You can DIY this if needed.
  • All-Purpose Flour: Just the right balance of protein to keep the rolls soft but structured.

Why You’ll Love This Recipe

These pumpkin cinnamon rolls are perfect for lazy weekend mornings or festive brunches with friends. The dough is rich and tender, thanks to the pumpkin puree, and it doesn’t require any complicated steps. If you’ve made classic cinnamon rolls before, this will feel familiar, just with an autumnal twist.

What I adore most is the balance between cozy and fresh. Unlike heavier holiday treats, these rolls aren’t overloaded with spice. They’re subtly sweet, pillowy, and laced with that unmistakable pumpkin glow. Plus, they stay soft for days—no sad, dried-out leftovers here.

If you’ve tried my Cinnamon Apple Bread before, you’ll notice a difference in texture. Those are more buttery and classic, while these pumpkin rolls have a bouncy, almost custardy crumb that comes from the added moisture in the pumpkin.

Frosted pumpkin cinnamon roll on white plate with coffee in background

Pumpkin Cinnamon Rolls

Yield: 12 Rolls
Prep Time: 2 hours 45 minutes
Cook Time: 25 minutes
Total Time: 3 hours 10 minutes

These homemade pumpkin cinnamon rolls are everything you crave on a cozy morning — soft, spiced, gooey, and topped with a silky vanilla glaze. The pumpkin in the dough adds extra richness and color, while the cinnamon sugar swirl brings that warm bakery magic. Perfect for weekend brunch, cozy gatherings, or meal prep with fall flavors.

Ingredients

  • For the Dough:
  • 3/4 cup warm milk (about 110°F)
  • 2 1/4 teaspoons instant yeast (1 packet)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • For the Filling:
  • 1/3 cup unsalted butter, softened
  • 2/3 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk (or more as needed)
  • 1/2 teaspoon vanilla extract

Instructions

1. Make the Dough:

    In a large bowl, whisk together the warm milk and yeast. Let it sit for 5 minutes until foamy. Add the sugar, melted butter, pumpkin puree, and egg. Stir to combine. Add the flour, salt, and spices. Mix until a shaggy dough forms, then knead by hand or with a mixer for 8–10 minutes until smooth and elastic.

2. First Rise:

Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

3. Roll and Fill:

Punch down the dough and roll it out into a 14x10-inch rectangle on a lightly floured surface. Spread with softened butter, then sprinkle evenly with brown sugar and cinnamon.

4. Slice the Rolls:

Roll the dough up tightly from the long side. Slice into 12 even rolls and place them in a greased 9x13-inch pan or large baking dish.

5. Second Rise:

Cover and let the rolls rise again for 30–45 minutes, until puffy.

6. Bake:

Preheat oven to 350°F (175°C). Bake the rolls for 22–26 minutes, until lightly golden on top.

7. Make the Glaze:

Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls and serve.

Notes

  • Pumpkin Purée Tip: Make sure you're using 100% pure pumpkin, not pumpkin pie filling. The latter is sweetened and spiced already and will throw off the texture and flavor.
  • Dough Texture: The dough should feel soft but not sticky. If it's too sticky to handle, add an extra tablespoon of flour at a time during kneading until manageable.
  • Make Ahead: You can prepare the rolls up to step 5, then cover the pan tightly and refrigerate overnight. In the morning, let them come to room temperature and rise for 30–45 minutes before baking.
  • Dairy-Free Option: Use plant-based butter and non-dairy milk (like almond or oat) in both the dough and glaze. They work beautifully in this recipe.
  • Freezing: Freeze baked and cooled rolls individually or in the pan. Reheat in the microwave for soft, fresh-from-the-oven texture.
  • Extra Fluffy Tip: Let the dough rise somewhere warm and draft-free, like inside a turned-off oven with the light on.

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    © Abbie
    Cuisine: american / Category: Desserts

    Let’s Talk Ingredients

    Pumpkin is the star here, but it works best when paired with the right supporting cast. Make sure your pumpkin puree is smooth and rich—some store brands can be watery, which throws off the dough. I usually go for Libby’s, which has a thick consistency and deep color.

    The brown sugar and cinnamon filling is classic but gets a little upgrade with pumpkin pie spice. If you don’t have a jar of it, a simple mix of cinnamon, nutmeg, ginger, and cloves will do beautifully. For the fat, I prefer unsalted butter in the filling and dough. It gives you better control over the flavor.

    Instant yeast is a time-saver, and I always keep a jar in the fridge. Just make sure your milk is warm but not hot when you mix it in—around 110°F is perfect. Hotter, and you’ll kill the yeast. Cooler, and the dough won’t rise as it should.

    How to Make Pumpkin Cinnamon Rolls

    Prepping the Ingredients

    Start by warming your milk slightly—it should feel warm to the touch, like a baby’s bathwater. Combine it with the pumpkin puree, a touch of sugar, melted butter, and eggs. Then whisk in your flour, instant yeast, and salt. You’ll get a shaggy, sticky dough that pulls away from the sides but still feels soft.

    I like to let my stand mixer do the heavy lifting with the dough hook, kneading for about 7 minutes. If kneading by hand, give it 10 minutes and add a sprinkle of flour as needed to keep it manageable. Once it’s smooth and elastic, let it rise in a warm spot until doubled—about 1 to 1.5 hours.

    Hands kneading pumpkin dough on a floured marble surface

    Assembling the Rolls

    Roll out the dough on a lightly floured surface into a large rectangle. Spread softened butter over the entire surface, then sprinkle generously with brown sugar and that glorious pumpkin pie spice. Roll it up tightly from the long side and slice into even rounds.

    Place them in a greased baking dish with just a little space between each. Cover and let them puff up again for about 30 minutes. They should look full and plump, almost touching.

    Rolled-out pumpkin cinnamon roll dough with cinnamon sugar and a rolling pin on marble surface
    Unbaked cinnamon roll slices on marble with cinnamon sticks and flour

    Baking and Glazing

    Bake in a preheated oven until golden and slightly firm to the touch, around 25 minutes. Don’t overbake or you’ll lose that tender center.

    While they cool just a bit, whisk up a simple glaze with powdered sugar, vanilla extract, and milk. Drizzle over the warm rolls and watch it melt into the swirls. Absolute heaven.

    Frosted pumpkin cinnamon roll on white plate with coffee in background

    Recipe Don’ts

    • Don’t rush the rising time. The dough needs that full rise to get pillowy.
    • Don’t skimp on the butter in the filling. It creates those gorgeous, gooey layers.
    • Don’t overbake. A dry cinnamon roll is the saddest thing, and the pumpkin makes them prone to drying out if left too long.

    Variations You’ll Love

    • For a dairy-free version, swap in almond milk and use vegan butter. The rolls stay just as tender.
    • Add chopped pecans or walnuts to the filling for a little crunch.
    • If you love extra spice, a dash of cardamom adds a warm floral note that pairs beautifully with pumpkin.
    • In spring, swap pumpkin for mashed banana and adjust the spices—it’s like a whole new roll.

    Expert Tips, Swaps & Storage Advice

    • These rolls freeze beautifully. Just bake, cool, and freeze in an airtight container. Reheat in a 300°F oven for 10 minutes and glaze fresh.
    • You can also refrigerate the shaped, unbaked rolls overnight. Let them come to room temp and rise a bit before baking in the morning.
    • If you like a slightly firmer dough for slicing, chill it for 20 minutes before rolling it out. It’s much easier to work with.

    What to Serve This With

    These pumpkin cinnamon rolls are made for slow mornings and cozy kitchen moments. I love serving them alongside something savory to balance out the sweetness.
    Try them with my Vegetable Frittata with Herbs — it’s light, packed with veggies, and offers the perfect savory contrast. Add a pot of mint tea or a pitcher of orange juice, and you’ve got a brunch spread worthy of any weekend gathering.
    For a summer twist, fresh berries or melon on the side brighten things up beautifully. And if you’re making these for a special breakfast or holiday morning, a fruit and yogurt parfait bar makes it feel extra festive.

    Common Questions

    Can I make these pumpkin cinnamon rolls ahead of time?
    Absolutely. These rolls are perfect for prepping the night before. After rolling and slicing them, just place them in a greased baking dish, cover tightly, and refrigerate overnight. The next morning, let them sit at room temperature for about 30–45 minutes before baking. They turn out just as fluffy and delicious.

    How should I store leftovers, and how long will they stay fresh?
    Once cooled, store any leftover rolls in an airtight container at room temperature for up to two days, or in the fridge for about five. To keep them soft and gooey, warm them up in the microwave for 15–20 seconds before serving. You can also freeze baked rolls for up to two months — just thaw and reheat gently.

    Can I freeze the rolls before or after baking?
    Yes to both. To freeze before baking, arrange the sliced rolls in a baking dish, cover tightly, and freeze. When ready to bake, thaw overnight in the fridge, let them rise a bit at room temp, then bake as usual. If freezing after baking, make sure they’re completely cool first. Wrap them well and freeze, then reheat individual portions as needed.

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