I can't tell you how much I adore pumpkin cinnamon rolls—they're like a warm hug on a chilly morning! The blend of cozy spices with the rich flavor of pumpkin makes these rolls irresistible, and the best part? They come together in no time. Whether you're whipping them up for a cozy breakfast or a sweet treat to share with friends, these rolls are a delightful way to celebrate fall.
Why You'll Love This Recipe
These rolls are so easy to make; that you can enjoy the smell of cinnamon wafting through your kitchen without spending all day on prep.
Quick prep: Just mix, bake, and you’re done—ready in under an hour!
Minimal ingredients: Most of the ingredients are pantry staples you likely already have at home.
Customizable: Want to add some extra spice? Feel free to throw in some chocolate chips or nuts!
Perfect texture: Soft, fluffy rolls with a gooey pumpkin filling and creamy frosting.
Ingredients & Substitutions
To make these pumpkin cinnamon rolls, you'll need milk, dry yeast, self-rising flour, cinnamon, nutmeg, eggs, pumpkin puree, brown sugar, granulated sugar, and melted butter.
For the frosting, you'll need cream cheese, powdered sugar, pumpkin puree, and milk.
- Milk: You can substitute with almond or oat milk for a dairy-free version.
- Self-rising flour: If you don’t have self-rising flour, use all-purpose flour and add 1 teaspoon baking powder and ½ teaspoon salt per cup.
- Pumpkin puree: You can use homemade or canned pumpkin—make sure it’s pure pumpkin, not pie filling.
- Cream cheese: If you’re dairy-free, you can use a plant-based cream cheese alternative for the frosting.
How to make the best pumpkin cinnamon rolls
Preheat oven to 320F.
Warm up milk (don’t make it too hot just lukewarm) and mix it with dry yeast and granulated sugar until dissolved. Leave it in a warm place to proof for about 10 minutes.
Add melted butter and eggs, and stir gently with a whisk until smooth.
Add gradually flour to the batter, knead it, and try to form a dough. Dust the table with flour and knead the dough for about 2-3 minutes. Put it back in the bowl and leave it raised in a warm place for at least 30 minutes.
When dough is ready roll it out with a rolling pin making a rectangular flat shape. Spread pumpkin puree evenly onto it.
Mix cane sugar, cinnamon, and nutmeg in a small bowl, and sprinkle it over the rolled dough.
Roll the dough to form a log. Cut it into 1-inch thick rolls.
Line a parchment paper onto a 13x9 inch pan and place the cut rolls onto it. Bake for about 20 minutes or until golden brown.
To make frosting: In a small bowl whisk cream cheese, powdered sugar, and pumpkin puree, add powdered sugar, and continue mixing until smooth. If consistency is too thick 1 tablespoon of water can be added.
Pour the mixture evenly onto a freshly baked roll. Leave it to set for 5-10 minutes.
Serve with a pinch of cinnamon on top!
Expert Tips
Don’t rush the yeast: Make sure your milk is warm but not hot when you mix it with the yeast. If it’s too hot, it can kill the yeast, and your rolls won’t rise properly.
Knead just enough: Knead the dough until it's smooth and slightly tacky, but don’t overdo it! Over-kneading can make the rolls tough.
Rolling the dough: When rolling out the dough, aim for an even thickness to ensure all rolls bake evenly. If the dough is sticking, sprinkle a bit of flour on your work surface.
Check for doneness: Ovens can vary, so keep an eye on your rolls as they bake. They should be golden brown on top and sound hollow when tapped.
Serving Suggestions
These pumpkin cinnamon rolls are fantastic on their own, but if you want to dress them up a bit, here are some ideas:
- With a drizzle of maple syrup: It adds a touch of sweetness and a rich flavor that complements the spices.
- Top with a dollop of cream cheese frosting: If you want to turn these rolls into a dessert, a little frosting can make them feel more indulgent.
- Serve with a side of fruit or yogurt: For a balanced breakfast, pair your rolls with some fresh fruit or a dollop of Greek yogurt.
- Pair with coffee or tea: These rolls are the perfect partner for a cozy cup of coffee or your favorite tea blend.
Pumpkin Cinnamon Rolls
Ingredients
Dough
- 1 cup milk
- 1 tablespoon active dry yeast
- 3 tablespoons granulated sugar
- 1 stick unsalted butter melted
- 2 large eggs
- 2 cups self-rising flour
Filling
- ½ cup pumpkin puree
- 2 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Frosting
- 4 ounces cream cheese (half pack of 8oz Philadelphia cheese)
- ¼ cup powdered sugar
- ¼ cup pumpkin puree
- 2 tablespoons milk
Instructions
- Warm the milk until lukewarm. Do not overheat it. Pour the milk into a large bowl and stir in the active dry yeast and granulated sugar until dissolved. Let the mixture sit in a warm place until foamy, about 10 minutes.
- Add the melted butter and eggs to the yeast mixture. Whisk gently until smooth and combined.
- Gradually add the self-rising flour and mix until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for 2–3 minutes, until smooth and slightly tacky.
- Place the dough back into the bowl, cover, and let it rise in a warm place for at least 30 minutes, or until slightly puffed.
- Preheat the oven to 320°F and line a 9x13-inch baking pan with parchment paper.
- Roll the dough into a large rectangle on a lightly floured surface. Spread the pumpkin puree evenly over the dough.
- In a small bowl, combine the packed brown sugar, ground cinnamon, and ground nutmeg. Sprinkle the mixture evenly over the pumpkin layer.
- Roll the dough tightly into a log and cut into 18 small, 1-inch-thick rolls.
- Arrange the rolls evenly in the prepared baking pan. Bake for about 20 minutes, or until the rolls are golden brown and cooked through
To make frosting
- In a small bowl, whisk together the cream cheese, powdered sugar, pumpkin puree, and milk until smooth and creamy.
- Spread or drizzle the frosting evenly over the warm cinnamon rolls. Let the frosting set for 5–10 minutes before serving.
Notes
- If the frosting is too thick, add 1 tablespoon of milk until the desired consistency is reached.
- Store leftover pumpkin cinnamon rolls in an airtight container in the refrigerator for up to 4 days.
- Reheat individual rolls in the microwave for 15–20 seconds before serving.
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