Get ready to fall in love with the ultimate autumn breakfast treat: the absolute best Pumpkin Cinnamon Rolls. Imagine the scent of warm pumpkin spice and sweet cinnamon filling your home as a batch of these incredibly soft, gooey rolls bakes to golden-brown perfection. This recipe walks you through every step to achieve perfectly fluffy rolls, a rich pumpkin-spiced filling, and a tangy cream cheese frosting that drapes over every curve. It’s the cozy, comforting recipe you’ll want to make all season long.
Nothing says 'autumn' quite like a warm, gooey batch of homemade pumpkin cinnamon rolls!
We’ve all had cinnamon rolls, but adding real pumpkin puree to the dough takes them to a whole new level. It not only adds a beautiful, subtle flavor but also makes the dough unbelievably moist and tender. This isn’t just a cinnamon roll with pumpkin spice; it’s a true pumpkin-infused masterpiece. If you’re a fan of other classic fall desserts like our Chewy Pumpkin Cookies or a decadent Pumpkin Cheesecake, you are going to adore these rolls.
Why This is the Best Pumpkin Cinnamon Rolls Recipe
This recipe has been tested and perfected to ensure a foolproof result every time. Here’s why you’ll love it:
Unbelievably Fluffy Texture: The addition of pumpkin puree and a bit of patience with the rising process creates a dough that is exceptionally soft and pillowy.
Perfectly Spiced Filling: The filling is a warm, gooey blend of brown sugar, butter, and a generous amount of cinnamon and pumpkin pie spice for that classic autumn flavor.
Tangy Cream Cheese Frosting: The frosting is the perfect finishing touch. It’s smooth, creamy, and has just the right amount of tang to balance the sweetness of the rolls.
Easy to Follow: The instructions are broken down into simple, manageable steps, making this recipe accessible even if you’re new to working with yeast dough. Much like our popular 30-Minute Dinner Rolls, we make yeast easy!
Key Ingredients You’ll Need
Making these incredible pumpkin cinnamon rolls from scratch requires a handful of simple pantry staples. Here’s a quick look at the most important ingredients.
The magic of yeast! This pumpkin-infused dough has doubled, promising extra fluffy rolls.
For the Dough:
All-Purpose Flour: Provides the structure for our soft rolls.
Active Dry Yeast: The leavening agent that makes the rolls rise and become fluffy.
Milk: Adds moisture and richness. Whole milk works best for a tender crumb.
Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. This adds flavor, color, and moisture.
Granulated Sugar: Just a little to feed the yeast and add a touch of sweetness to the dough.
Egg: Binds the ingredients and adds richness.
Unsalted Butter: Adds flavor and contributes to the soft texture.
Salt: Essential for balancing the flavors.
For the Filling & Frosting:
Brown Sugar: Creates that classic, caramel-like gooey filling.
Cinnamon & Pumpkin Pie Spice: The heart of the flavor! Don’t be shy with these.
Cream Cheese: Use full-fat, block-style cream cheese for the best frosting consistency.
Powdered Sugar: For a smooth, sweet frosting.
How to Make Pumpkin Cinnamon Rolls Step-by-Step
We’re going to break this down into four main phases: making the dough, letting it rise, assembling the rolls, and finally, baking and frosting. Let’s get started!
Step 1: Activate the Yeast
In a large bowl or the bowl of a stand mixer, warm the milk to about 110°F (43°C). It should feel like a warm bath. Stir in the sugar and sprinkle the yeast over the top. Let it sit for 5-10 minutes until the yeast becomes foamy. This is how you know your yeast is active and ready to go.
Step 2: Make the Dough
Add the melted butter, pumpkin puree, and egg to the yeast mixture. Whisk to combine. Fit your stand mixer with the dough hook and add the flour and salt. Mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
Step 3: First Rise
Place the dough in a lightly oiled bowl, turning it over to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
Step 4: Assemble the Rolls
While the dough rises, prepare the filling by mixing the softened butter, brown sugar, cinnamon, and pumpkin pie spice in a small bowl. Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches. Spread the filling mixture evenly over the dough, leaving a small border along one of the long edges.
Starting from the long edge opposite the clean border, roll the dough up tightly into a log. Pinch the seam to seal it. Using a sharp knife or unflavored dental floss, cut the log into 12 equal-sized rolls.
Step 5: Second Rise & Baking
Arrange the rolls in a greased 9×13 inch baking pan. Cover and let them rise again for 30-45 minutes, until they look puffy. Towards the end of the rising time, preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through. If they start to brown too quickly, you can tent the pan with foil.
Step 6: Frost and Serve
While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until smooth and creamy. Once the rolls are out of the oven, let them cool for about 10 minutes before spreading the frosting over the top. The warmth will help the frosting melt into all the crevices. Serve warm and enjoy!
Tips for the Fluffiest Pumpkin Cinnamon Rolls
Don’t Overheat Your Milk: Milk that is too hot can kill the yeast. Use a thermometer or test it with your wrist—it should be comfortably warm.
Properly Measure Flour: Spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack the flour, leading to dry, dense rolls.
Choose a Warm Spot for Rising: Your dough will rise best in a warm environment. An oven with just the light on is a great spot.
Don’t Overbake: Pull the rolls out of the oven when they are a light golden brown to ensure they stay soft and gooey on the inside.
FL Recipes
Pumpkin Cinnamon Rolls: The Ultimate Gooey Fall Breakfast
The best Pumpkin Cinnamon Rolls recipe! These rolls are incredibly soft, fluffy, and gooey, packed with real pumpkin and warm spices, and topped with a dreamy cream cheese frosting. The perfect fall breakfast treat!
In the bowl of a stand mixer, combine the warm milk and granulated sugar. Sprinkle the yeast over top and let sit for 5-10 minutes until foamy.
Add the melted butter, pumpkin puree, and egg to the yeast mixture and whisk to combine.
Attach the dough hook. Add 4 1/2 cups of flour and the salt to the bowl. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 5-7 minutes, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Assemble the Rolls
While the dough rises, combine all filling ingredients (softened butter, brown sugar, cinnamon, pumpkin pie spice) in a small bowl and mix until well combined.
Once risen, turn the dough out onto a lightly floured surface and roll into a 12x18-inch rectangle.
Spread the filling evenly over the dough, leaving a 1/2-inch border on one long side.
Roll the dough up tightly into a log, starting from the long side. Pinch the seam to seal. Cut the log into 12 equal rolls.
Place rolls in a greased 9x13-inch baking pan. Cover and let rise for another 30-45 minutes until puffy.
Bake and Frost
Preheat oven to 375°F (190°C). Bake the rolls for 20-25 minutes until golden brown.
While baking, make the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla, and beat until creamy.
Let the rolls cool for 10 minutes, then spread the frosting over the warm rolls. Serve immediately.
Nutrition
Calories: 450kcalProtein: 7gFat: 18gFiber: 2g
Notes
Tip 1: Don't have pumpkin pie spice? Use 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger instead. Tip 2: For an overnight option, refrigerate the assembled rolls before the second rise. The next morning, let them sit at room temperature for 1 hour, then bake as directed.
Keyword fall recipes,pumpkin cinnamon rolls,pumpkin spice
No, it is not recommended. Pumpkin pie filling is pre-sweetened and spiced, which will alter the flavor and sweetness of the dough. Stick with 100% pure pumpkin puree for the best results.
The rolls should be a light golden brown on top, and the internal temperature should be around 190°F (88°C). You can also gently press the center roll; it should feel set and not doughy.
Absolutely! You can prepare the rolls the night before and let them do their second rise in the refrigerator overnight. Just let them sit at room temperature for about an hour before baking the next morning.
Fluffy rolls come from properly activated yeast, not over-flouring the dough, and allowing the dough to rise fully in a warm environment. The pumpkin puree in this recipe also adds extra moisture, which contributes to a very soft, pillowy texture.
Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can warm them gently in the microwave for 15-20 seconds before serving to restore their softness.
These rolls are best enjoyed fresh, but here’s how to store them or prepare them in advance.
Storing: Store leftover frosted rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds.
Make-Ahead: You can prepare the rolls up to the point of the second rise. Place the assembled, unbaked rolls in the baking pan, cover tightly with plastic wrap, and refrigerate overnight. The next morning, let them sit at room temperature for about 1 hour to take the chill off, then bake as directed. This is a perfect strategy for a special occasion, just like you might prep our Spatchcock Turkey (coming soon) ahead of time for a holiday feast.
Freezing: Unbaked rolls can be frozen for up to 2 months. After arranging them in the pan, cover tightly and freeze. Thaw overnight in the refrigerator before letting them rise at room temperature and baking.
More Fall Recipes to Try
If you loved these Pumpkin Cinnamon Rolls, you’ll surely enjoy some of our other favorite autumn-inspired treats! After all, ’tis the season for cozy baking and comforting meals.
We can’t wait to see your amazing homemade pumpkin cinnamon rolls! If you make this recipe, please leave a comment below and let us know how they turned out. Don’t forget to share your creations and tag us on Pinterest!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
