These pumpkin cinnamon rolls are made using pumpkin puree and spice in the dough, filled with a buttery brown sugar filling and topped with a cream cheese glaze. The perfect thing to wake up to on a cool autumn morning.
Pumpkin cinnamon rolls are the perfect blend of warm spices, buttery filling and pumpkin flavor. They're pillowy texture, gooey center and sweet glaze are sure to win you over.
For more cinnamon roll recipes try my Mom's famous cinnamon rolls, my oreo cinnamon rolls or my apple pie cinnamon rolls.
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Why You Will Love This Recipe
- PUMPKIN: Adding pumpkin to the dough, gives them a sweet and subtle flavor that is perfect for fall.
- SOFT & MOIST: These rolls are so soft they literally melt in your mouth.
- CAN BE PREPPED AHEAD: I have overnight instructions in the notes if you need to make these beforehand.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Milk- I use 2% usually, but have even used water in a pinch and it worked just fine.
- Yeast- I always use active dry.
- Eggs- Make sure they are room temperature.
- Butter- Melted and cooled.
- Pumpkin: Make sure its puree and not pumpkin pie filling.
- Flour- Bread flour or all-purpose is great. I have never tried with wheat or gluten free.
Recipe Instructions
Step 1:Warm your milk until its about 105 degrees. Pour milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly.
Step 2: Add eggs, butter and pumpkin puree and mix together again.
Step 3: Add salt, pumpkin pie spice and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl, this is usually about 4-5 minutes on low. This will be a little different for everyone, so don't stress if you go under or over my suggested amount.
Step 4: Pour dough out onto a floured surface and knead for 3-5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.
Step 5: Place dough in greased bowl, cover with a cloth and let rise until doubled in size, anout 1-1½ hours.
Step 6: Punch dough down and roll onto a floured surface. I try for a rectangle that is about 14x18.
Step 7: Spread the room temperature butter into a thin and even layer, leaving about ½ inch on the bottom of the dough untouched so it can hold together. Sprinkle with the brown sugar, being careful not to tear the dough while you spread it. Then top with cinnamon and pumpkin spice.
Step 8: Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together. Cut the dough into 12 rolls total. I like to make little marking first to help make sure they are all about the same size.
Step 9: Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if all of the rolls are touching. *If wanting to bake the following day read notes down below for instructions.
Step 10: Place in a warm spot, cover and let rise again until doubled in size. This takes about 30-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
Step 11: Bake for 19-23 minutes or until the tops are golden brown. While they cool, make the glaze.
Step 12: Mix together the cream cheese and butter until smooth. Add in all other ingredients, stirring until smooth and creamy. You might need to add a little bit more powdered sugar or milk to get your desired consistency. Glaze once cooled.
Expert Baking Tips
- There are a lot of variables that play into the exact amount of flour you want to add such as weather, humidity, elevation, temperature of ingredients. You may need to add more or less than I suggested. Just make sure you keep a sticky tacky dough so they are light and fluffy.
- I have used water instead of milk before and it works too. Not as rich of a dough, but great none the less.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
The usual reason for a dry cinnamon roll is too much flour. You want to make sure your dough stays sticky before letting it rise the first time.
You can tell if you're dough is done rising if when you lightly tough the dough with your finger, the dough springs back, then you know it is ready.
Yes, I have a recipe for a vanilla buttercream with my Mom's cinnamon rolls linked up above.
Overnight or Ahead Instructions
OVERNIGHT CINNAMON ROLLS – After cutting and placing the rolls in the pan, cover in plastic wrap and place in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions. I love doing this to have fresh rolls the morning of a holiday.
If you want to bake the rolls the night before you want to eat them, rewarm in the oven at 275 F for about 8-10 minutes.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Pumpkin Cinnamon Rolls
Ingredients
Pumpkin Dough
- ½ cup milk warm
- ¼ cup granulated sugar
- 1 tablespoon yeast I use active dry yeast
- 2 large eggs room temp
- 6 tablespoon butter melted and cooled
- ½ cup pumpkin puree
- 1 teaspoon salt
- 2 teaspoon pumpkin pie spice
- 3-3½ cups bread flour all-purpose can be used also
Filling
- 3 tablespoon butter softened
- ½ cup dark brown sugar can also use light brown sugar
- 1 tablespoon cinnamon
- ½ tablespoon pumpkin pie spice
Cream Cheese Glaze
- 3 ounces cream cheese softened
- 2 tablespoon butter softened
- ½ teaspoon vanilla
- 1 cup powdered sugar
- 2 tablespoon cream or milk
- pinch of salt
Instructions
- Warm your milk until its about 105 degrees. Pour milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly.
- Add eggs, butter and pumpkin puree and mix together again.
- Add salt, pumpkin pie spice and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl, this is usually about 4-5 minutes on low. This will be a little different for everyone, so don't stress if you go under or over my suggested amount.
- Pour dough out onto a floured surface and knead for 3-5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.
- Place dough in greased bowl, cover with a cloth and let rise until doubled in size, anout 1-1½ hours.
- Punch dough down and roll onto a floured surface. I try for a rectangle that is about 14x18.
- Spread the room temperature butter into a thin and even layer, leaving about ½ inch on the bottom of the dough untouched so it can hold together. Sprinkle with the brown sugar, being careful not to tear the dough while you spread it. Then top with cinnamon and pumpkin spice.
- Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together. Cut the dough into 12 rolls total. I like to make little marking first to help make sure they are all about the same size.
- Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if all of the rolls are touching. *If wanting to bake the following day read notes down below for instructions.
- Place in a warm spot, cover and let rise again until doubled in size. This takes about 30-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
- Preheat oven to 375 F.
- Bake for 19-23 minutes or until the tops are golden brown. While they cool, make the glaze.
To make the glaze:
- Mix together the cream cheese and butter until smooth. Add in all other ingredients, stirring until smooth and creamy. You might need to add a little bit more powdered sugar or milk to get your desired consistency.
- Let rolls cool a bit before frosting or it will melt. Sprinkle with a little cinnamon if desired.
Amanda Richards
We made these for Thanksgiving breakfast and they were a hit! It was a fun change from the traditional cinnamon rolls
Aubrey
Have made these multiple times in the past month and everyone always asks for the recipe! Will definitely be a fall favorite ever year from now on!