Pumpkin Cinnamon Rolls

You’ve had cinnamon rolls. You’ve eaten pumpkin pie. But you haven’t truly lived until you’ve smashed them together.

This isn’t just a seasonal gimmick; it’s a culinary power-up. Imagine the soft, spiced warmth of pumpkin bread meeting the gooey, buttery glory of a cinnamon roll. Your average weekend breakfast is about to get a massive upgrade.

This recipe is the main character of your fall baking lineup. Stop settling for basic. Let’s build something legendary.

What Makes This Recipe So Good

This recipe is a game-changer because it leverages the pumpkin for more than just flavor.

The puree adds incredible moisture, creating a roll that stays soft for days. The warm spices are perfectly balanced—not too weak, not overwhelming your entire sinus cavity.

We’re also skipping the typical overly sweet cream cheese frosting for a tangy maple glaze. It cuts through the richness perfectly.

This isn’t a dessert disguised as breakfast; it’s a breakfast that proudly owns its decadence. You get that iconic pull-apart texture with a flavor that screams autumn.

Ingredients

Gather your squad. Using room-temperature ingredients is non-negotiable for proper rising.

For the Dough

• 1 cup whole milk, warmed to about 110°F
• 2 ¼ teaspoons active dry yeast (one standard packet)
• ½ cup granulated sugar
• ½ cup pumpkin puree (not pumpkin pie filling)
• 6 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon salt
• 4 ½ – 5 cups all-purpose flour

For the Filling

• ½ cup unsalted butter, very soft
• ¾ cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1 teaspoon pumpkin pie spice

For the Maple Glaze

• 4 ounces cream cheese, softened
• 3 tablespoons pure maple syrup
• 1 cup powdered sugar
• 1-2 tablespoons milk, as needed

Step-by-Step Instructions

1. Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, yeast, and a pinch of the sugar.
   

   Let it sit for 5-7 minutes until it’s foamy. If it doesn’t foam, your yeast is dead. Start over.

2. Make the Dough: Add the remaining sugar, pumpkin puree, melted butter, egg, and salt to the bowl.
   

   Mix with the paddle attachment until combined. Gradually add 4 ½ cups of flour, switching to the dough hook once it becomes thick. Knead for 5-7 minutes, adding more flour if the dough is too sticky.It should be soft and slightly tacky.

3. First Rise: Place the dough in a greased bowl, turn it over to coat, and cover with plastic wrap. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. Patience is a virtue here.
4. Roll It Out: Punch the dough down and turn it out onto a floured surface.
   

   Roll it into a large rectangle, about 16×20 inches. Try to get it even, but don’t have a meltdown if it’s not perfect.

5. Add the Filling: Spread the very soft butter evenly over the entire surface. In a small bowl, mix the brown sugar, cinnamon, and pumpkin pie spice.
   

   Sprinkle this mixture evenly over the butter, leaving a small border at one long edge.

6. Roll and Slice: Tightly roll the dough into a log, starting from the long end opposite the border. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal pieces.
   

   Pro tip: dental floss gives you clean cuts without squishing.

7. Second Rise: Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover and let rise again for 30-45 minutes, until puffy. They should be cozy in there.
8. Bake: Preheat your oven to 350°F.
   

   Bake the rolls for 25-30 minutes, or until golden brown on top. The center should be set. Your kitchen will smell like a winner.

9. Glaze and Serve: While the rolls cool slightly, make the glaze.
   

   Beat the cream cheese until smooth, then beat in the maple syrup and powdered sugar. Add milk a tablespoon at a time until you reach your desired consistency. Drizzle over the warm rolls and try not to eat them all immediately.

Storage Instructions

Let the rolls cool completely before storing. Store unfrosted rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them.

To freeze, place the cooled, unglazed rolls on a baking sheet until solid, then transfer to a freezer bag.

They’ll keep for up to 3 months. Thaw at room temperature and warm gently before glazing. The glaze itself should be stored in the fridge and brought to room temp before using.

Benefits of This Recipe

First, you get major bragging rights.

These rolls look and taste like you spent all day in a professional bakery. The pumpkin actually makes them a bit more nutritious than your standard roll, adding vitamin A and fiber. IMO, that totally justifies having two.

They are also incredibly make-ahead friendly.

You can assemble the rolls the night before, refrigerate them, and just pop them in the oven in the morning. This recipe is built for impressing guests with minimal morning effort.

Common Mistakes to Avoid

Using cold ingredients: This will murder your yeast’s will to live. Everything must be room temp or warm.

Over-flouring the dough: A slightly tacky dough is better than a dry, tough brick.

Add the minimum amount of flour first and only more if absolutely necessary.

Rolling the log too loosely: A tight roll is what gives you those beautiful, defined swirls. A loose roll will unravel into a sad, flat mess.

Overbaking: Set a timer. You want golden brown, not dark brown and dry.

The second they come out of the oven, they’re done cooking.

Alternatives

No stand mixer? You can mix and knead this dough by hand. It’s a great arm workout, FYI.

Not a maple fan?

For the glaze, you can use vanilla extract or a bit of bourbon instead. For the filling, try adding chopped pecans or walnuts for a crunchy texture.

Want to go dairy-free? Use plant-based milk and butter.

The pumpkin puree does a great job of maintaining moisture, so they’ll still be fantastic.

FAQ

Can I use instant yeast instead of active dry yeast?

Absolutely. You can skip the activation step and just mix the instant yeast in with your dry ingredients. The rise times will be the same.

Why is my dough not rising?

Two likely culprits: your yeast was old and dead, or your liquid was too hot and killed the yeast.

Yeast is a living organism. Treat it with respect, and it will do its job.

My filling leaked out everywhere while baking. What happened?

You probably rolled too loosely or overfilled the rolls.

It happens. It still tastes amazing, even if it’s a bit messy. Just scrape the caramelized goodness from the pan and drizzle it back on top.

Can I make these vegan?

You can try.

Use a plant-based milk and butter, and a flax egg (1 tbsp ground flax + 3 tbsp water) for the egg. Results may vary slightly, but the pumpkin will help keep it all together.

Final Thoughts

This recipe is your secret weapon for the fall. It combines two classic flavors into one show-stopping bake that is surprisingly straightforward.

The process is therapeutic, the result is delicious, and the reactions are priceless. Stop thinking about it and start baking. Your future self, enjoying a warm pumpkin cinnamon roll with a cup of coffee, will thank you.

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