These are the best Pumpkin Cinnamon Rolls you can ever make, soft, pillowy, and full of cozy flavor. The pumpkin puree not only gives them a beautiful golden color but also makes the dough extra tender and moist. Every swirl is packed with cinnamon, brown sugar, and just the right amount of cinnamon, the kind that makes your kitchen smell like fall mornings.
Once baked, they’re topped with a cream cheese frosting that melts slightly into the warm rolls, creating that irresistible gooey top we all love. They’re perfect for a slow weekend breakfast, a cozy brunch, or a little afternoon pick-me-up with coffee.
I love making these on chilly mornings, when baking feels like the coziest thing you could possibly do. There’s something so comforting about watching the rolls rise in the pan, how they puff up beautifully and nestle together like little clouds of warmth.
How to make pumpkin cinnamon rolls
Begin with preparing the dough. In a medium bowl, mix together the yeast, 1 teaspoon (5g) sugar, and ¼ cup lukewarm milk. Let it rest for 5–10 minutes, until the yeast becomes foamy and activated.
Add the rest of ingredients, flour, remaining sugar, salt, milk, eggs, pumpkin purée, vanilla extract, and melted butter.
Knead the dough for several minutes, by hand or using a mixer, until it becomes smooth and slightly pulls away from the sides of the bowl.
Transfer the dough into an oiled bowl, cover with plastic wrap, and let it rest for 15 minutes at room temperature.
Meanwhile, prepare the cinnamon butter filling. In a small bowl, combine softened butter, cinnamon, and sugar. Mix until smooth and set aside.
Next, shape the rolls. On a lightly floured or oiled surface, roll the dough into a 12×18 inch (30×48cm) rectangle. Spread the butter-cinnamon mixture evenly over the surface.
Cut the dough into 12 equal strips, then roll each strip up tightly, tucking the end underneath.
Arrange the rolls in a parchment-lined 9×13 inch (23×33 cm) tray, leaving about 1 inch (2 cm) of space between them for rising. Cover loosely with plastic wrap and let them rise in a warm spot for 1 to 1½ hours, until doubled in size. You can lightly grease the plastic wrap if your tray is shallow to prevent sticking.
Preheat the oven to 350°F (180°C). Bake the rolls for 15–20 minutes, until lightly golden and fragrant.
While the rolls bake, prepare the glaze. Mix together cream cheese, powdered sugar, and a hint of cinnamon until smooth.
Spread the glaze over the warm rolls, letting it melt slightly into all the swirls. Serve fresh and enjoy!
Store any leftovers in an airtight container at room temperature. They stay soft and delicious for a day or two.
Hope you will try these amazing pumpkin cinnamon rolls. Don’t forget to share the photos with me on Instagram if you do. Enjoy!
Other similar recipes you may like to try
These Apple Cinnamon Rolls are soft, gooey, and filled with spiced apples, cinnamon, brown sugar and butter, the perfect cozy treat for chilly mornings.
If you love pumpkin you have to try these Pumpkin Cream Cheese Crumble Muffins. They are moist, sweet, and perfectly spiced, with a creamy center and buttery crumble topping.
These Pumpkin Crescent Rolls are soft, flaky, and lightly sweet, with warm pumpkin flavor in every golden, buttery bite.
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The Best Pumpkin Cinnamon Rolls
Ingredients
For the dough
- 4 cups (500g) all-purpose flour
- 2¼ tsp (7g) active dry yeast
- 1/2 cup (120g) pumpkin puree
- 3/4 cup (180ml) lukewarm milk
- 2 tbsp +1 tsp (35g) sugar
- 1 tsp (5g) salt
- 2 eggs
- 1/4 cup (56g) softened butter
Cinnamon Filling
- 5 tbsp (70g) butter , at room temperature
- 2 tbsp (13g) ground cinnamon
- 1/2 cup (100g) light brown sugar
Cream Cheese Frosting
- 9 oz (250g) cream cheese
- 1/4 cup (30g) powdered sugar
- 1/3 tsp (1g) cinnamon
Instructions
Prepare the dough.
- In a medium bowl, add yeast, 1 tsp (5g) sugar and 1/4 cup lukewarm milk.
- Let it rest for 5-10 minutes to allow the yeast to activate.
- Add the flour, sugar and salt. Add the remaining milk, eggs, pumpkin puree, vanilla extract and melted butter.
- Start kneading until it is smooth and slightly pulls away from the sides of the bowl.
- You can knead the dough by hand or use a hand mixer or stand mixer.
- Transfer the dough into an oiled bowl and cover with plastic wrap.
- Let the dough rest for 15 minutes at room temperature.
Prepare the butter cinnamon mixture.
- In a small bowl combine butter with cinnamon and sugar.
- Set aside.
How to shape the rolls.
- Transfer the dough on an oiled or floured surface.
- Roll the dough into a 12×18 inch (30x48cm) rectangle.
- Spoon the butter cinnamon mixture over the surface of the dough.
- Spread evenly.
- Cut the dough into 12 equal strips.
- Roll each strip up tightly.
- Tuck the end underneath each roll.
- Place the rolls on a parchment paper-lined (9×13 inch – 23x33cm) tray with 1 inch (2cm) distance between them to allow them to rise.
- Cover with plastic wrap and let the rolls rise in a warm place for about 1-1 ½ hours, until doubled in size. (if the tray is not too tall, you might need to grease the plastic wrap so it doesn't stick.)
- Preheat the oven to 350°F (180C).
- Bake the rolls for about 15-20 minutes until lightly browned.
Prepare the glaze.
- Mix the cream cheese with powdered sugar and cinnamon and spread over the warm rolls and enjoy!
- Store leftover cinnamon rolls in an airtight container at room temperature.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
