Why You’ll Love This Recipe

These Pumpkin Cinnamon Rolls are the ultimate fall treat. The addition of pumpkin puree to the dough gives the rolls a soft, moist texture and a subtle pumpkin flavor that pairs wonderfully with the warm spices of cinnamon, nutmeg, and cloves. The cream cheese glaze adds an indulgent finish, making these cinnamon rolls extra special. Whether you’re enjoying them for a holiday brunch or just a cozy weekend breakfast, they are sure to impress!

Ingredients

1/2 cup warm milk
1/4 cup granulated sugar
1 packet active dry yeast
1/2 cup canned pumpkin puree
1/4 cup unsalted butter, melted
1 egg
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 1/2 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 cup powdered sugar
4 oz cream cheese, softened
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a small bowl, combine the warm milk, granulated sugar, and yeast. Stir and let it sit for about 5 minutes until the yeast is activated and bubbly.
In a large mixing bowl, combine the pumpkin puree, melted butter, egg, and the activated yeast mixture. Stir until well incorporated.
Add the cinnamon and salt to the pumpkin mixture. Gradually add the flour, one cup at a time, stirring until the dough forms. Knead the dough for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a cloth, and let it rise for about 1-1.5 hours, or until doubled in size.
Preheat your oven to 375°F (190°C).
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a 12×18-inch rectangle.
In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and cloves. Spread the softened butter over the dough, then sprinkle the sugar and spice mixture evenly over the top.
Starting at one edge, tightly roll the dough into a log. Slice the roll into 12 even pieces.
Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for another 30-45 minutes.
Bake for 25-30 minutes or until golden brown on top.
While the rolls are baking, prepare the cream cheese glaze by beating together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Once the rolls are done, remove them from the oven and allow them to cool slightly before drizzling the glaze over the top.

Servings and Timing

Servings: 12 rolls
Prep Time: 2 hours 15 minutes (includes rising time)
Cook Time: 25-30 minutes
Total Time: 2 hours 45 minutes

Variations

Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
Dairy-Free: Swap the butter for a dairy-free alternative and use a dairy-free cream cheese for the glaze.
Nutty Twist: Add chopped pecans or walnuts to the filling for extra texture and flavor.
Icing Options: Instead of cream cheese glaze, you can top the rolls with a simple vanilla glaze or even a caramel sauce for a different take.

Storage/Reheating

Store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days.
For longer storage, wrap the rolls tightly in plastic wrap and refrigerate for up to a week.
To reheat, place the rolls in a preheated oven at 350°F (175°C) for 10-15 minutes, or microwave them for 20-30 seconds until warm.

FAQs

How do I make sure the dough rises properly?

Make sure your yeast is fresh and the milk is warm, not hot, as hot milk can kill the yeast. Also, ensure your dough is placed in a warm, draft-free place while it rises.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but make sure it’s well-pureed and not too watery. Drain any excess liquid if necessary.

Can I freeze the dough for later use?

Yes, you can freeze the dough after the first rise. Simply punch it down, wrap it tightly, and store it in the freezer for up to 2 months. Let it thaw and rise before rolling out and baking.

Can I make these rolls ahead of time?

Yes, you can prepare the dough and assemble the rolls the night before. Let them rise overnight in the fridge, then bake them in the morning.

How do I know when the rolls are fully baked?

The rolls should be golden brown on top, and when you insert a toothpick into the center of a roll, it should come out clean.

Can I add more spices to the filling?

Absolutely! You can adjust the amount of cinnamon, nutmeg, and cloves according to your taste. You could also add ginger or allspice for an extra warm, spiced flavor.

What if I don’t have yeast on hand?

This recipe relies on yeast for the soft, fluffy texture. If you’re out of yeast, you can try making a non-yeast cinnamon roll recipe, though the texture will differ.

Can I make these rolls without the glaze?

Yes, you can omit the glaze if you prefer. The rolls are still delicious on their own, especially if you want a lighter option.

How long do the rolls stay fresh?

These cinnamon rolls stay fresh for about 2 days at room temperature. You can refrigerate or freeze them for longer storage.

What if I don’t have a 9×13-inch pan?

You can use any baking dish that fits the rolls, but make sure the rolls are not overcrowded. If needed, you can also bake them in two smaller dishes.

Conclusion

Pumpkin Cinnamon Rolls are the perfect way to indulge in the flavors of fall. With their soft, fluffy texture and spiced pumpkin filling, they are guaranteed to be a crowd-pleaser. Whether you enjoy them for breakfast or dessert, the addition of a creamy glaze brings these rolls to the next level. Enjoy these delightful treats and savor the warmth and comfort they bring to your table!

Pumpkin Cinnamon Rolls

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These soft and fluffy pumpkin cinnamon rolls are perfect for fall or any time you crave a cozy, spiced treat. Made with a pumpkin-infused dough and a cinnamon-sugar filling, they are a delicious twist on the classic cinnamon roll. Topped with a sweet cream cheese frosting, these pumpkin cinnamon rolls are sure to become your new favorite comfort food.

Author: Emily
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 12 rolls
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

In a large mixing bowl, combine warm milk, warm water, and sugar. Sprinkle the yeast over the liquid and let it sit for about 5-10 minutes, or until foamy.
Add the pumpkin puree, melted butter, cinnamon, nutmeg, salt, and egg to the yeast mixture. Stir until well combined.
Gradually add in the flour, one cup at a time, mixing until a soft dough forms. Knead the dough for 5-7 minutes, until it is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Punch down the dough and roll it out on a lightly floured surface into a 12×18-inch rectangle.
For the filling, spread the softened butter over the dough. In a small bowl, mix together the brown sugar, cinnamon, ginger, cloves, and salt. Sprinkle this mixture evenly over the buttered dough.
Starting from the long side, carefully roll the dough into a tight log. Slice it into 12 rolls and place them in the prepared baking dish.
Cover the rolls with a clean cloth and let them rise for another 30 minutes.
Bake the rolls in the preheated oven for 25-30 minutes, or until golden brown.
While the rolls are baking, prepare the cream cheese frosting by beating together the softened cream cheese, butter, vanilla, and powdered sugar until smooth and creamy.
Once the rolls are done, remove them from the oven and let them cool for a few minutes before drizzling with the cream cheese frosting.

Notes

Make sure the milk and water are warm but not hot, as it can kill the yeast if it’s too hot.
You can make the dough the night before, refrigerate it after the first rise, and then bake it fresh in the morning.
If you prefer a thicker frosting, you can add more powdered sugar to reach your desired consistency.