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Pumpkin Cinnamon Rolls

Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings 12 rolls

Equipment

  • Large mixing bowls
  • Measuring cups and spoons
  • Wooden spoon or stand mixer with dough hook
  • Rolling Pin
  • 9x13 baking dish
  • Sharp knife or bench scraper
  • Small saucepan (if warming milk on stove)

Ingredients
  

For the Dough:

  • 3 1/2 cups all-purpose flour plus more for kneading
  • 1 packet active dry yeast 2 1/4 teaspoons
  • 1/2 cup warm milk
  • 1/2 cup canned pumpkin puree
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter melted
  • 1 large egg
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice

For the Filling:

  • 1/2 cup brown sugar packed
  • 2 teaspoons cinnamon
  • 1/4 cup unsalted butter softened
  • 1 tablespoon pumpkin puree

For the Glaze:

  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 –3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Activate Yeast: In a small bowl, combine warm milk and yeast. Let sit 5 minutes until foamy.
  • Make Dough: In a large bowl, mix pumpkin puree, sugar, melted butter, egg, salt, and pumpkin pie spice. Add yeast mixture. Gradually stir in flour until dough forms.
  • Knead: Transfer to a floured surface and knead for 6–8 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise 1 hour or until doubled in size.
  • Prepare Filling: Mix brown sugar, cinnamon, softened butter, and pumpkin puree in a small bowl.
  • Roll Out Dough: Punch down dough and roll into a rectangle (about 14x10 inches). Spread filling evenly.
  • Shape Rolls: Roll up tightly from the long side. Slice into 12 even pieces and place in a greased baking dish. Cover and let rise another 30 minutes.
  • Bake: Preheat oven to 350°F. Bake rolls for 25 minutes until golden brown.

Notes

Tips for Perfect Pumpkin Cinnamon Rolls

  • Make sure your milk is warm but not hot (around 110°F) to activate yeast without killing it.
  • Use bread flour instead of all-purpose if you want extra fluffy rolls.
  • Let the dough rise in a warm spot in your kitchen—cold environments can slow the process.
  • For bakery-style presentation, frost while the rolls are still warm so the glaze melts slightly.

Common Mistakes to Avoid

  • Too much flour: Adding extra flour can make the rolls dense and tough. Stick to the recipe and only dust lightly while kneading.
  • Skipping rise time: Rushing the process leads to flat, chewy rolls. Be patient and let the dough double in size.
  • Overbaking: Rolls can dry out quickly, so check at the 20-minute mark. They should be golden but still soft in the center.

Variations and Substitutions

  • Maple Glaze: Swap the cream cheese glaze for a simple maple glaze by mixing powdered sugar, maple syrup, and milk.
  • Nutty Twist: Add chopped pecans or walnuts to the filling for crunch.
  • Vegan Version: Use plant-based milk, vegan butter, and dairy-free cream cheese for the glaze.
  • Gluten-Free Option: Replace flour with a 1:1 gluten-free baking blend, though texture may vary.
Keyword Desserts