These Pumpkin Cinnamon Rolls combine the warm flavors of pumpkin spice with soft, pillowy dough and gooey cinnamon-sugar filling.
Topped with a creamy glaze, they’re the perfect seasonal treat for breakfast, brunch, or dessert. Packed with cozy autumn flavors, these rolls are irresistible for pumpkin lovers and anyone craving fall vibes in every bite. Whether it’s for a holiday gathering or a quiet weekend indulgence, these cinnamon rolls will be a hit.
Kitchen Equipment Needed
- Mixing bowls
- Stand mixer (optional)
- Measuring cups and spoons
- Rolling pin
- Baking dish (9×13 inches)
- Pastry brush
Ingredients
For the Dough:
- 1 cup (240ml) warm milk (around 110°F/43°C)
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) pumpkin puree
- 1/4 cup (60g) unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 4 cups (500g) all-purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For the Filling:
- 1/3 cup (75g) unsalted butter, softened
- 1/2 cup (100g) brown sugar
- 1 tbsp ground cinnamon
- 1/2 tsp ground ginger
For the Glaze:
- 1 cup (125g) powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Directions
- Activate the Yeast: In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until frothy.
- Mix the Dough: In a large bowl or stand mixer, mix the pumpkin puree, melted butter, egg, vanilla extract, remaining sugar, and yeast mixture. Gradually add the flour, salt, cinnamon, and nutmeg. Knead until a soft, slightly sticky dough forms.
- First Rise: Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Filling: In a small bowl, mix the softened butter, brown sugar, cinnamon, and ginger until combined.
- Shape the Rolls: On a floured surface, roll out the dough into a 16×12-inch rectangle. Spread the filling evenly over the dough, leaving a small border. Roll tightly from the long edge into a log, then cut into 12 even pieces.
- Second Rise: Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise for another 30–40 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown.
- Glaze: Whisk together powdered sugar, milk, and vanilla extract. Drizzle over warm rolls before serving.
Prep Time
20 minutes
Rise Time
1 hour 40 minutes
Cook Time
25 minutes
Total Time
2 hours 25 minutes
Nutrition (Per Roll, Approx.)
- Calories: 290
- Protein: 5g
- Fat: 9g
- Carbohydrates: 46g
- Sugar: 20g
Expert Tips
- Make-Ahead: Prepare the rolls the night before and let them rise in the fridge overnight. Bake fresh in the morning.
- Pumpkin Flavor Boost: Add 1/2 teaspoon of pumpkin pie spice to the dough for an extra kick of flavor.
- Soft Rolls: Don’t overbake; start checking at 20 minutes to ensure they stay soft and gooey.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast. Skip the activation step and mix it directly with the dry ingredients.
Can I freeze these cinnamon rolls?
Yes! Freeze unbaked rolls after shaping, then thaw and bake when ready. Alternatively, freeze baked rolls and reheat before serving.
What if I don’t have a stand mixer?
You can knead the dough by hand for about 8–10 minutes until smooth and elastic.
Storing & Reheating
- Storing: Keep leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Reheating: Warm in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 5–7 minutes.
Substitutions & Variations
- Dairy-Free: Use plant-based milk and vegan butter.
- Gluten-Free: Substitute with a gluten-free all-purpose flour blend.
- Extra Toppings: Add chopped pecans or a drizzle of caramel for added texture and flavor.
The Best Pumpkin Cinnamon Rolls
These Pumpkin Cinnamon Rolls combine the warm flavors of pumpkin spice with soft, pillowy dough and gooey cinnamon-sugar filling. Topped with a creamy glaze, they’re the perfect seasonal treat for breakfast, brunch, or dessert.
Ingredients
Equipment
Method
- **Activate the Yeast:** In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until frothy.
- **Mix the Dough:** In a large bowl or stand mixer, mix the pumpkin puree, melted butter, egg, vanilla extract, remaining sugar, and yeast mixture. Gradually add the flour, salt, cinnamon, and nutmeg. Knead until a soft, slightly sticky dough forms.
- **First Rise:** Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.
- **Prepare the Filling:** In a small bowl, mix the softened butter, brown sugar, cinnamon, and ginger until combined.
- **Shape the Rolls:** On a floured surface, roll out the dough into a 16x12-inch rectangle. Spread the filling evenly over the dough, leaving a small border. Roll tightly from the long edge into a log, then cut into 12 even pieces.
- **Second Rise:** Arrange the rolls in a greased 9x13-inch baking dish. Cover and let rise for another 30–40 minutes.
- **Bake:** Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown.
- **Glaze:** Whisk together powdered sugar, milk, and vanilla extract. Drizzle over warm rolls before serving.
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