My homemade Pumpkin Cinnamon Rolls are everything I want in a cozy fall breakfast with soft, fluffy pumpkin dough wrapped around a gooey pumpkin-spice filling. The maple cream cheese frosting melts into the grooves of the warm rolls, and it’s so good, you’ll want to lick it right off the pan.
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Pumpkin Cinnamon Rolls Video
Pumpkin Cinnamon Rolls Recipe
Pumpkin Cinnamon rolls combine the classic flavors of Pumpkin Pie and Classic Cinnamon Rolls, using real pumpkin puree, warm cinnamon, and pumpkin pie spice. I wanted to layer those cozy fall flavors into every part of the recipe, right down to the maple cream cheese frosting.
The dough is easy to work with, and while it does need time ot rise, most of that time is hands-off. I look forward to making these every Fall.
Ingredients for Pumpkin Cinnamon Rolls
Most of the ingredients are pantry staples, but temperature matters when making yeast doughs so make sure to use warm milk to activate the yeast and bring the egg, cream cheese and butter to room temperature for best results.
- Milk – Warm to activate the yeast without overheating it.
- Active Dry Yeast – 1 packet (2 1/4 tsp). Check the expiration date to be sure the yeast is fresh.
- Pumpkin puree – Use Homemade Pumpkin Puree, or choose store-bought puree such as Libby’s. Don’t use pumpkin pie filling.
- Spices – combine ground cinnamon and pumpkin pie spice for that signature warm fall spice.
- Kitchen staples – sugar, brown sugar, powdered sugar, all-purpose flour, egg (room temperature), more unsalted butter for the filling, and sea salt.
- For the maple frosting – Cream cheese and butter should both be softened to room temperature. I take them out of the refrigerator while the rolls are rising. I love the extra layers of flavor from maple syrup and cinnamon.
Have Leftover Pumpkin Puree?
If you have leftover pumpkin puree, use it to make Pumpkin Pancakes!
How to Make Pumpkin Cinnamon Rolls
Plan on about 3 hours from start to finish, but only about 30 minutes is hands-on. Most of the time is waiting for the dough to rise.
- Activate yeast – Sprinkle the yeast over the warm milk and let it sit for 5-10 minutes until a foamy layer forms on top.
- Start the dough – add 1/2 cup of flour, sugar, and puree, mixing with a whisk. Cover and let rise for 25 minutes or until puffy. You’re essentially making a sponge for a super fluffy rise.
- Add egg and butter – when puffy, add the egg, melted butter, granulated sugar, pie spice, and salt.
- Knead and let rise – Mix on a slow speed using a stand mixer with dough hook and add the remaining flour, 1/2 cup at a time until the dough is slightly tacky and pulls away from the sides of the bowl, add more flour as needed, 1 Tbsp at a time. Knead for 10 minutes then cover and let it rise for 1 hour or until doubled in size.
Proofing Pro Tip
Yeast loves a warm environment so proof the dough in a warm place at about 75-85°F. I usually let mine rise in the oven (turned off) with the light on.
- Roll out dough – Roll the puffed dough evenly into a 16″x10″ rectangle on a floured surface. Spread 6 Tbsp of softened butter over the top.
- Make the filling – Mix the brown sugar, cinnamon, and pumpkin pie spice, then sprinkle it evenly over the buttered dough.
- Shape the rolls – Grease a 9″x13″ metal pan with butter. Roll the dough tightly, beginning on the long end, and cut into 12 even rolls. Place cut-side-down in the greased pan, then cover and let rise for 30 minutes until visibly puffy.
- Bake – Brush the rolls with 1 Tbsp melted butter and butter and bake at 350°F for 20-25 minutes, and then cool in the pan for 10 minutes.
The Best Way to Cut Cinnamon Rolls
For perfectly round rolls, use unflavored dental floss to slice the log without squashing it. Slide the floss underneat the dough, cross the ends over the top and pull in oposit directions.
- Make maple frosting – While the rolls bake, beat the butter and cream cheese together then beat in maple syrup, powdered sugar, cinnamon and salt. Beat for 2-3 minutes until creamy and fluffy then spread over the warm pumpkin cinnamon rolls.
How Do You Know When Pumpkin Cinnamon Rolls are Done?
Avoid overbaking which can make your cinnamon rolls dry. They’re done when the edges are lightly golden and the centers look set. You’ll get the most reliable test by inserting an instant-read thermometer into the cente rof the middle roll. It should register 190-195˚F.
Make-Ahead Pumpkin Cinnamon Rolls
You can assemble the cinnamon rolls and refrigerate overnight and bake them fresh in the morning. After shaping and placing the rolls in the pan, cover and refrigerate for up to 8-12 hours before the second rise. The next morning, let them sit covered at room temperautre until puffy. Brush with melted butter and bake per the recipe.
Storage and Reheating
- To refrigerate: Once the rolls have cooled, cover and refrigerate for up to 4 days.
- To freeze: Wrap cooled rolls individually and freeze for up to 2 months. Thaw in the refrigerator overnight.
- To reheat: Microwave individual rolls for 15-30 seconds, just until warm. Don’t overheat or it will melt the frosting.
If you love these Pumpkin Cinnamon Rolls, try my Overnight Cinnamon Rolls and Sourdough Cinnamon Rolls next.
Pumpkin Cinnamon Rolls
Ingredients
Pumpkin Cinnamon Rolls Ingredients
- 3/4 cup warm milk, not hot
- 2 1/4 tsp active dry yeast, room temperature
- 3/4 cup pumpkin puree, not pumpkin pie filling
- 4 Tbsp granulated sugar, divided
- 3 1/2 cups all-purpose flour , + 1-3 Tbsp as needed
- 1 large egg, room temperature
- 5 Tbsp melted unsalted butter, divided (4 Tbsp for batter, 1 Tbsp to grease pan)
- 1 tsp fine sea salt
- 2 tsp pumpkin pie spice
For the Cinnamon Roll Filling
- 7 Tbsp unsalted butter, softened, divided (6 for the filling, 1 Tbsp to brush tops)
- 1/2 cup light brown sugar, packed
- 1 Tbsp ground cinnamon
- 1 tsp pumpkin pie spice
For the Maple Frosting
- 4 Tbsp unsalted butter, softened
- 4 Tbsp cream cheese, softened
- 1/4 cup pure maple syrup
- 1/4 cup powdered sugar
- 1/8 tsp cinnamon
- Pinch of fine sea salt
Instructions
- Activate yeast – In the bowl of a stand mixer, add 3/4 cup warm milk, sprinkle with 2 1/4 tsp yeast, and whisk to combine. Let it sit for 5-10 minutes until foamy.
- Start the Dough – Whisk in 1/2 cup flour, 2 Tbsp sugar, and 3/4 cup pumpkin puree. Cover with plastic wrap and let rise in a warm spot* for 25-30 minutes, or at room temperature for 35-45 minutes, or until visibly puffy.
- Add egg and butter – Whisk in 1 egg, 4 Tbsp melted butter, remaining 2 Tbsp sugar, 2 tsp pumpkin pie spice, and 1 tsp salt
- Knead and let rise – Using the dough hook of a stand mixer, mix on speed 2. Add the remaining 3 cups of flour, 1/2 cup at a time, allowing it to incorporate before adding more. The dough should be soft and tacky but should pull away from the sides of the bowl and not stick to your fingertips. Add an extra 1-3 Tbsp flour only if needed. Knead on speed 2 for 10 minutes. Cover with plastic wrap and let rise in a warm place for 1 hour or at room temperature for 2 hours, until doubled.
- Roll out dough – Generously dust your work surface with flour and place the dough in the center. Sprinkle the dough lightly with flour and roll into an even 16×10-inch rectangle, squaring off the edges. Dot with 6 Tbsp softened butter and spread evenly with a spatula.
- Make filling – Stir together 1/2 cup brown sugar, 1 Tbsp cinnamon and 1 tsp pumpkin pie spice. Sprinkle evenly over the buttered dough, using all of it.
- Cut, shape, and rise – Starting with the long side, roll the dough into a tight log. Cut into 12 rolls.* Grease a 9×13 metal baking pan with 1 Tbsp of butter and arrange the rolls cut-side-down, evenly spaced. Cover with plastic wrap and let them rise in a warm spot for 30-45 minutes or at room temperature 1 to 1 1/2 hours, until visibly puffy. Meanwhile, preheat the oven to 350˚F.
- Bake – Brush the tops with 1 Tbsp melted butter and bake at 350˚F for 20-25 minutes (Mine were perfect at 22 minutes), or until the edges are lightly golden and the internal temperature reaches 190-195˚F on an instant-read thermometer. Let the cinnamon rolls cool in the pan for 10 minutes before frosting.
- Make maple frosting – While the cinnamon rolls bake, beat butter and cream cheese until smooth. Add maple syrup, powdered sugar, cinnamon, and salt. Beat on high speed for 2-3 minutes, until whipped and fluffy, scraping down the bowl as needed. Frost while the rolls are still warm.
Notes
Storage
- Refrigerator – Once cooled, cover and refrigerate for up to 4 days.
- Freezer – Wrap cooled rolls individually then freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheat – microwave individual rolls for 15-30 seconds, or just until warm.
Nutrition Per Serving
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