Get ready to fall in love with the ultimate autumn treat: the perfect Pumpkin Cinnamon Rolls. Imagine a soft, fluffy dough infused with real pumpkin and warm spices, spiraled with a sweet cinnamon-sugar filling, and generously topped with a rich cream cheese frosting. These rolls are gooey, incredibly flavorful, and surprisingly easy to make. They are the perfect way to welcome the fall season and will make any chilly morning feel cozy and special. Whether you’re baking for a holiday brunch or just a weekend indulgence, this recipe is a guaranteed showstopper.
Why You’ll Love These Pumpkin Cinnamon Rolls
If you’re looking for the best fall baking project, you’ve found it. This recipe isn’t just another cinnamon roll variation; it’s a seasonal masterpiece.
Incredibly Fluffy Texture: The addition of pumpkin puree makes the dough exceptionally moist and soft, creating a pillowy texture that melts in your mouth.
Rich Autumn Flavor: We use a perfect blend of cinnamon, nutmeg, and ginger to complement the earthy pumpkin, delivering that classic pumpkin spice flavor you crave.
Perfectly Sweet & Gooey: The brown sugar and cinnamon filling caramelizes during baking, creating that irresistible gooey center every cinnamon roll needs.
Foolproof Recipe: The instructions are clear and straightforward, making this a great recipe for both seasoned bakers and beginners. We’ve included tips to ensure your rolls rise perfectly every time.
Ingredients You’ll Need
This recipe uses simple pantry staples. Here’s what you’ll need to gather before you start baking.
For the Pumpkin Dough
Milk: Whole milk works best for a rich, tender dough.
Active Dry Yeast: The magic ingredient that makes the rolls rise.
Granulated Sugar: Just a touch to activate the yeast and add sweetness.
Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling.
Unsalted Butter: Melted butter adds richness and flavor.
Egg: One large egg helps bind the dough.
All-Purpose Flour: The structural foundation of our rolls.
Spices: A warm blend of cinnamon, ginger, and nutmeg.
Salt: To balance the sweetness and enhance the flavors.
For the Cinnamon Filling
Unsalted Butter: Softened to room temperature for easy spreading.
Brown Sugar: Provides a deep, molasses-like sweetness that caramelizes beautifully.
Cinnamon: The star of the filling!
For the Cream Cheese Frosting
Cream Cheese: Softened to room temperature for a smooth, lump-free frosting.
Unsalted Butter: Also softened, to add creaminess.
Powdered Sugar: Sifted to ensure a silky-smooth consistency.
Vanilla Extract: For a touch of warmth and flavor.
Step-by-Step Instructions
Follow these simple steps to create the most delicious Pumpkin Cinnamon Rolls from scratch.
1. Make the Dough
Start by warming the milk to about 110°F (43°C). It should feel like a warm bath. Pour it into the bowl of a stand mixer and sprinkle the yeast and a teaspoon of sugar over the top. Let it sit for 5-10 minutes until it becomes foamy. This “blooming” process proves your yeast is active. Once foamy, stir in the pumpkin puree, melted butter, remaining sugar, and the egg. Add the flour, spices, and salt. Using the dough hook attachment, mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 6-8 minutes, until the dough is smooth and elastic.
Puffed up and ready for the oven!
2. Let the Dough Rise
Lightly grease a large bowl with oil or cooking spray. Form the dough into a ball and place it in the 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. If you’re looking for other fantastic pumpkin recipes, this classic pumpkin cheesecake is a must-try for any holiday gathering.
3. Assemble the Rolls
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. In a small bowl, combine the softened butter for the filling with the brown sugar and cinnamon. Spread this mixture evenly over the dough, leaving a small border along one of the long edges. Starting from the opposite long edge, roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even rolls.
4. The Second Rise
Place the cut rolls into a greased 9×13-inch baking pan. Cover the pan and let the rolls rise for another 30-45 minutes, until they look puffy and have filled most of the pan. While they rise, preheat your oven to 350°F (175°C).
Look at that perfect, fluffy swirl!
Pro Tips for Perfect Pumpkin Cinnamon Rolls
Use Room Temperature Ingredients: For the dough and frosting, using room temperature ingredients (especially the egg, butter, and cream cheese) helps everything mix together smoothly.
Don’t Overheat Your Milk: Milk that is too hot can kill the yeast. Use a thermometer if you have one, or test it on your wrist—it should feel comfortably warm.
Proper Flour Measurement: Spoon your flour into the measuring cup and level it off. Scooping directly from the bag can pack the flour, resulting in dry dough.
For an Extra Gooey Filling: Pour 1/4 cup of heavy cream over the rolls right before baking. This creates an extra rich, caramelized sauce at the bottom of the pan.
If you enjoy savory breakfast options as well, these cream cheese sausage balls are a fantastic addition to any brunch spread.
Storing and Make-Ahead Instructions
These rolls are best enjoyed fresh, but they also store well. Keep leftover frosted rolls in an airtight container in the refrigerator for up to 3 days. Reheat individual rolls in the microwave for 20-30 seconds until warm and soft. For another great make-ahead holiday dish, check out our favorite pumpkin roll recipe.
Yes! You can prepare the rolls up to the point of the second rise. Instead of letting them rise at room temperature, cover the pan tightly and refrigerate overnight. The next morning, let them sit at room temperature for about 1 hour to finish rising before baking as directed.
Pumpkin puree is 100% cooked and mashed pumpkin. Pumpkin pie filling is pre-sweetened and contains spices like cinnamon, nutmeg, and ginger. This recipe calls for pumpkin puree, as it allows you to control the sugar and spice levels yourself.
Your rolls are properly proofed when they have visibly puffed up and are touching each other in the pan. A gentle poke with your fingertip should leave an indentation that slowly springs back. If it springs back immediately, they need more time. If it collapses, they are over-proofed.
Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place a roll in the microwave for 20-30 seconds until warm and soft.
Absolutely! While cream cheese frosting is classic, a simple vanilla glaze (powdered sugar, milk, and vanilla extract) or a maple glaze would also be delicious alternatives.
The Best Pumpkin Cinnamon Rolls
This recipe for Pumpkin Cinnamon Rolls is more than just a sweet treat; it’s an experience. The aroma of pumpkin spice filling your kitchen, the sight of golden-brown swirls, and the taste of a warm, gooey roll fresh from the oven—it’s what fall baking is all about. We know this will become a new seasonal favorite for you and your family. If you make this recipe, we’d love to see it! Share a photo and tag us on Pinterest!
Nothing says 'fall' quite like warm, gooey Pumpkin Cinnamon Rolls!
Pumpkin Cinnamon Rolls Recipe
FL Recipes
Pumpkin Cinnamon Rolls (The Ultimate Fluffy Recipe)
The ultimate recipe for soft, fluffy pumpkin cinnamon rolls filled with a gooey cinnamon-sugar swirl and topped with a rich cream cheese frosting. The perfect fall breakfast or dessert treat!
In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tsp of granulated sugar. Let it sit for 5-10 minutes until foamy.
Stir in the pumpkin puree, melted butter, remaining sugar, and the egg.
Add the flour, spices, and salt. Using the dough hook, mix on low until combined, then increase to medium and knead for 6-8 minutes until the dough is smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Assemble the Rolls
Punch down the risen dough and roll it into a 12x18-inch rectangle on a floured surface.
Combine the softened butter, brown sugar, and cinnamon for the filling. Spread it evenly over the dough.
Roll the dough into a tight log and cut it into 12 equal rolls. Place them in a greased 9x13-inch baking pan.
Cover the pan and let the rolls rise for another 30-45 minutes until puffy. Preheat oven to 350°F (175°C).
Bake and Frost
Bake for 22-28 minutes, or until golden brown and cooked through.
While the rolls cool slightly, beat the cream cheese and butter for the frosting until smooth. Beat in the powdered sugar and vanilla extract until creamy.
Spread the frosting over the warm rolls and serve immediately.
Nutrition
Calories: 450kcalProtein: 7gFat: 18gFiber: 3g
Notes
For best results, use room temperature ingredients to ensure everything mixes together smoothly. Make sure your milk is warm but not hot (around 110°F) to properly activate the yeast without killing it. Spoon and level your flour instead of scooping to avoid a dry, dense dough.
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 »
