Best Ever Pumpkin Cinnamon Rolls: Sweet & Spiced Perfection

Pumpkin Cinnamon Rolls are more than just a breakfast treat; they’re an experience that truly encapsulates the essence of autumn. As the leaves begin their magnificent transformation and a delightful crispness permeates the air, our culinary desires often gravitate towards comforting, spice-infused delights. There’s something uniquely magical about the inviting aroma of warm cinnamon, nutmeg, and cloves permeating every corner of your home, and when these aromatic spices harmoniously blend with the sweet, earthy richness of pumpkin within a tender, swirled dough, the result is nothing short of irresistible. I promise you, these are the best Pumpkin Cinnamon Rolls you’ll ever make.

I still vividly recall the sheer delight of my first taste of truly homemade Pumpkin Cinnamon Rolls; the impeccable fusion of smooth pumpkin puree, vibrant cinnamon, and subtle hints of ginger, all lovingly embraced within a wonderfully soft and fluffy roll, generously crowned with a luxurious, tangy cream cheese frosting. This particular, seasonal rendition elevates the traditional cinnamon roll, transforming it into the ultimate autumnal indulgence. It’s a dish that not only satisfies your sweet cravings but also brings a profound sense of warmth, nostalgia, and home comfort. Prepare to fall in love with every single bite.

this Recipe

Ingredients:

• For the Dough:

• 1 cup (240ml) whole milk, warmed to 105-115°F (40-46°C)
• 2 ¼ teaspoons (1 standard packet) active dry yeast
• ¼ cup (50g) granulated sugar, plus a pinch for yeast
• 1 large egg, at room temperature
• ¼ cup (56g) unsalted butter, melted and cooled slightly
• ½ teaspoon fine sea salt
• 3 ½ – 4 cups (420-480g) all-purpose flour, plus more for dusting

• For the Pumpkin Cinnamon Filling:

• ½ cup (113g) unsalted butter, softened to room temperature
• ½ cup (100g) packed light brown sugar
• ¼ cup (50g) granulated sugar
• ½ cup (120g) pumpkin puree (canned, not pumpkin pie filling)
• 1 ½ tablespoons ground cinnamon
• 1 teaspoon pumpkin pie spice (or a mix of ½ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground allspice)
• ¼ teaspoon fine sea salt

• For the Cream Cheese Frosting:

• 4 ounces (113g) cream cheese, softened to room temperature
• ¼ cup (56g) unsalted butter, softened to room temperature
• 2 cups (240g) powdered sugar, sifted
• ½ teaspoon vanilla extract
• 1-2 tablespoons whole milk or heavy cream, as needed for consistency

Preparing the Enriched Dough – The Foundation of Perfect Pumpkin Cinnamon Rolls

Oh, this is where the magic truly begins! Crafting the perfect dough for our pumpkin cinnamon rolls is an act of love and patience, but believe me, it’s incredibly rewarding. We’re aiming for a soft, pillowy dough that’s rich and slightly sweet, providing the ideal canvas for our autumnal flavors.

1. Activate the Yeast: First things first, grab a large bowl, preferably the bowl of your stand mixer if you have one, fitted with a dough hook attachment. Pour in the warmed whole milk. It’s crucial that your milk is within the 105-115°F (40-46°C) range. If it’s too hot, it’ll kill the yeast; too cold, and the yeast won’t activate. Sprinkle the active dry yeast over the milk, along with a pinch of granulated sugar. Give it a gentle stir and let it sit for about 5-10 minutes. You’ll know your yeast is alive and well when it becomes foamy and bubbly on the surface. If it doesn’t foam, your yeast might be old, or your milk temperature was off, and you’ll need to start again. Don’t skip this critical step, as it ensures your rolls will rise beautifully!
2. Combine Wet Ingredients: Once your yeast is visibly active, add the remaining ¼ cup (50g) granulated sugar, the room temperature large egg, and the slightly cooled melted butter to the yeast mixture. Whisk everything together until it’s well combined. The egg and butter add richness and tenderness to our dough, making these pumpkin cinnamon rolls extra special. Using room temperature ingredients helps them incorporate smoothly and keeps the dough at an optimal temperature for rising.
3. Incorporate Dry Ingredients: Now, let’s bring in the flour and salt. Add ½ teaspoon of fine sea salt and 3 cups (360g) of the all-purpose flour to the wet ingredients in the bowl. With your stand mixer on low speed (or by hand with a sturdy spoon), mix until a shaggy dough forms. Gradually add the remaining ½ cup to 1 cup (60-120g) of flour, a little at a time, until the dough comes together and starts to pull away from the sides of the bowl. You want the dough to be soft and slightly tacky, but not sticky. The exact amount of flour can vary based on humidity and how accurately you measured your other ingredients, so trust your instincts here.
4. Knead the Dough: Increase the mixer speed to medium-low and knead the dough for about 6-8 minutes. If you’re kneading by hand, this will take about 8-10 minutes on a lightly floured surface. You’re looking for a dough that is smooth, elastic, and passes the “windowpane test” – meaning you can stretch a small piece of dough thinly enough to see light through it without it tearing. This thorough kneading develops the gluten, which gives our pumpkin cinnamon rolls their signature chewy, yet tender, texture.
5. First Rise – The Flavor Development: Lightly grease a clean large bowl with a little oil or non-stick spray. Transfer the kneaded dough to the bowl, turning it once to coat the entire surface with oil. This prevents it from drying out during the rise. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free place for about 1 to 1.5 hours, or until the dough has doubled in size. A warm oven (turned off) or a sunny spot on your counter works wonderfully. This first rise is critical for developing the dough’s flavor and giving our pumpkin cinnamon rolls that wonderful light and airy crumb. Patience is a virtue here!

Crafting the Irresistible Pumpkin Cinnamon Filling

While our dough is leisurely rising, let’s turn our attention to the star of the show: the glorious pumpkin cinnamon filling! This is where all those autumnal spices and the unmistakable flavor of pumpkin truly shine, making these pumpkin cinnamon rolls an absolute delight.

6. Combine Filling Ingredients: In a medium bowl, combine the softened unsalted butter, packed light brown sugar, granulated sugar, pumpkin puree, ground cinnamon, pumpkin pie spice, and fine sea salt. Make sure your butter is truly softened to room temperature – it should be easily spreadable but not melted. This ensures a smooth, lump-free filling that will spread beautifully.
7. Mix Thoroughly: Using a spoon or a rubber spatula, mix all the filling ingredients together until they are well combined and form a smooth, spreadable paste. I love how the aroma of cinnamon and pumpkin pie spice fills the kitchen at this stage; it’s a perfect preview of the deliciousness to come! Set this aside, ready for when our dough has completed its first rise.

Assembling and the Second Rise for Your Pumpkin Cinnamon Rolls

Now comes the fun part – transforming that beautiful, risen dough into the iconic spiral shape of our pumpkin cinnamon rolls! This step requires a bit of care to ensure even rolls and a perfect presentation.

8. Prepare Your Workspace: Once the dough has doubled in size, gently punch it down to release the air. This helps create a finer crumb structure. Lightly flour a clean, large work surface. You’ll need plenty of space to roll out your dough.
9. Roll Out the Dough: Turn the dough out onto the floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 18 inches long by 12 inches wide (45cm x 30cm). Aim for an even thickness across the entire rectangle, about ¼ inch (0.6cm) thick. An evenly rolled dough ensures that all your pumpkin cinnamon rolls bake consistently. If the dough springs back a lot, let it rest for a few minutes to relax the gluten, then continue rolling.
10. Spread the Pumpkin Filling: Evenly spread the prepared pumpkin cinnamon filling over the entire surface of the dough, leaving a small ½-inch (1.25cm) border along one of the long edges. I find that using an offset spatula or the back of a spoon works best for this. Be generous but ensure an even layer so every bite of your pumpkin cinnamon roll is bursting with flavor.
11. Roll Up the Dough: Starting from the long edge opposite the unfilled border, carefully and tightly roll the dough into a log. The tighter you roll it, the more beautiful and defined your spirals will be, and the less likely the filling is to seep out. Take your time, rolling slowly and evenly. Once you reach the end, pinch the seam closed to seal the log.
12. Slice the Rolls: Now for the neat trick to get perfect pumpkin cinnamon rolls! Using a sharp, unflavored dental floss or a very sharp knife, slice the log into 12 equal pieces, each about 1.5 inches (3.8cm) thick. To use floss, slide it under the log, cross the ends over the top, and pull to cut through the dough cleanly. This method often results in perfectly round rolls without squishing them.
13. Prepare for the Second Rise: Lightly grease a 9×13 inch (23x33cm) baking dish. Arrange the sliced pumpkin cinnamon rolls in the prepared dish, leaving a little space between each roll. They will expand quite a bit during the second rise and baking.
14. Second Rise – Developing Lightness: Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Place it back in a warm, draft-free spot for another 30-45 minutes, or until the rolls look visibly puffy and have nearly doubled in size. This second rise is essential for creating exceptionally light and tender pumpkin cinnamon rolls. Don’t rush this step!

Baking Your Heavenly Pumpkin Cinnamon Rolls

The anticipation is building! The aroma of cinnamon and pumpkin will soon fill your home. Let’s get these beauties into the oven.

15. Preheat the Oven: Towards the end of the second rise, preheat your oven to 375°F (190°C). Make sure your oven rack is in the center position for even baking.
16. Bake the Rolls: Once the oven is preheated and the rolls are visibly puffy, remove the plastic wrap and place the baking dish into the preheated oven. Bake for 20-25 minutes, or until the tops are golden brown and the rolls are cooked through. If they start browning too quickly, you can loosely tent them with aluminum foil. The internal temperature of a fully baked roll should be around 200-205°F (93-96°C) if you’re using a thermometer. The house will smell absolutely incredible at this point – it’s the signature scent of freshly baked pumpkin cinnamon rolls!
17. Cool Slightly: Once baked, remove the pumpkin cinnamon rolls from the oven. Let them cool in the baking dish for about 5-10 minutes while you prepare the frosting. This short cooling period helps them set slightly before frosting.

Whipping Up the Dreamy Cream Cheese Frosting

What are pumpkin cinnamon rolls without a generous swirl of luscious cream cheese frosting? This tangy-sweet topping is the perfect complement to our spiced rolls.

18. Cream Together Butter and Cream Cheese: In a medium mixing bowl, using an electric mixer (handheld or stand mixer with a paddle attachment), beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and creamy. This should take about 2-3 minutes. It’s paramount that both are at room temperature to avoid lumps and achieve a silky-smooth consistency.
19. Add Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar, a cup at a time, mixing on low speed until combined, then increasing to medium-high until light and fluffy. Then, mix in the vanilla extract.
20. Adjust Consistency: If the frosting is too thick, add whole milk or heavy cream, 1 tablespoon at a time, mixing until you reach your desired drizzly or spreadable consistency. I usually aim for a consistency that’s thick enough to hold its shape but soft enough to melt slightly into the warm rolls.

Finishing Touches and Serving Your Pumpkin Cinnamon Rolls

The moment we’ve all been waiting for! The warm rolls are out of the oven, and the frosting is ready. Get ready to indulge.

21. Frost the Warm Rolls: Generously spread or drizzle the cream cheese frosting over the warm (but not piping hot) pumpkin cinnamon rolls. The warmth of the rolls will allow the frosting to melt slightly, creating a delicious glaze that seeps into every crevice. I adore seeing the frosting glistening on top of these beautiful pumpkin cinnamon rolls.
22. Serve Immediately: These pumpkin cinnamon rolls are absolutely best served warm, fresh from the oven, with the frosting just beginning to melt. They are perfect with a cup of coffee or tea, making for an incredibly cozy breakfast or a delightful dessert.

Conclusion:

As we wrap up our delightful journey through this recipe, I sincerely hope you’re feeling as inspired as I am to bring these incredible treats to life in your own kitchen. This isn’t just any ordinary baked good; it’s an experience, a heartwarming moment waiting to happen. What truly sets this recipe apart, making it an absolute must-try for bakers of all skill levels, is the harmonious blend of textures and flavors. Imagine biting into a roll where the dough is so impossibly tender and pillowy, practically melting in your mouth. This isn’t just about fluffiness; it’s about a dough that yields to the slightest touch, soaking up all the glorious, spiced goodness from the filling.

Then, there’s the filling itself – a symphony of warm, autumnal spices like cinnamon, nutmeg, ginger, and cloves, perfectly balanced with the natural sweetness and creamy texture of pumpkin. It’s a taste that instantly evokes cozy evenings, crisp fall air, and holiday cheer. And let’s not forget the crown jewel: that luscious, tangy, and incredibly smooth cream cheese frosting. It’s the perfect counterpoint to the sweetness of the roll, adding a refreshing richness that elevates every single bite into pure bliss. Trust me when I say, the aroma alone as these bake will transform your home into the most inviting bakery on the block. It’s a sensory experience that begins long before the first taste, promising comfort and joy.

Elevate Your Experience: Serving Suggestions & Creative Variations

While these magnificent rolls are absolutely divine straight out of the oven, still warm and gooey, there are countless ways to enjoy them and even put your own spin on the recipe. For the ultimate breakfast indulgence, serve them with a steaming cup of coffee or a comforting mug of spiced chai tea. The slight bitterness of the coffee beautifully cuts through the sweetness, creating a perfect morning pairing. For a decadent dessert, consider serving a warm roll with a scoop of good quality vanilla bean ice cream or a drizzle of homemade salted caramel sauce – the contrast in temperatures and added richness is simply heavenly.

Feeling adventurous? Here are a few variations I encourage you to explore:

• Nutty Crunch: Fold a handful of finely chopped pecans or walnuts into the pumpkin filling before rolling. This adds a delightful textural contrast and a deeper, earthy flavor that complements the pumpkin and spices wonderfully.
• Spice It Up: If you love a bolder spice profile, don’t hesitate to add a little extra pinch of ground ginger or even a touch of allspice to the filling. You can also toast your whole spices and grind them fresh for an even more intense aroma and flavor.
• Glaze Alternatives: While my cream cheese frosting is a classic for a reason, you could also try a simple maple glaze (made with powdered sugar and maple syrup) for an alternative sweetness, or even a brown butter frosting for a nutty, complex flavor.
• Make-Ahead Magic: For busy mornings, you can prepare the rolls up to the point of slicing and placing them in the baking dish. Cover tightly with plastic wrap and refrigerate overnight. In the morning, simply let them come to room temperature for about 30-60 minutes before baking as directed. This makes hosting brunch a breeze!
• Miniature Marvels: For parties or a smaller treat, cut your rolled dough into smaller segments to create mini Pumpkin Cinnamon Rolls. Adjust baking time slightly, keeping an eye on them so they don’t overbake.

Ultimately, these Pumpkin Cinnamon Rolls are more than just a recipe; they are an invitation to create warmth, share joy, and indulge in truly exquisite flavors. I’ve poured my heart into perfecting this recipe, and I genuinely believe it will bring a smile to your face and those you share it with. There’s a profound satisfaction that comes from pulling a tray of these golden, aromatic beauties from your oven – a moment of pure culinary triumph. So, please, don’t just read about them; go ahead and dive into the process!

Your Baking Journey Awaits!

I absolutely cannot wait to hear about your experience. Did you add nuts? Did you try a different glaze? Did they make your kitchen smell incredible? Did your family rave about them? Your feedback, your photos, and your stories are what truly bring this community to life. So, when you try your hand at these wonderfully spiced and utterly delicious rolls, please don’t hesitate to share your journey and your delicious results. Tag me, comment below, or simply tell a friend about your success. Happy baking, and get ready to fall in love with your new favorite autumnal treat!

Best Ever Pumpkin Cinnamon Rolls: Sweet & Spiced Perfection

Pumpkin Cinnamon Rolls are more than just a breakfast treat; they’re an experience that truly encapsulates the essence of autumn. As the leaves begin their magnificent transformation and a delightful crispness permeates the air, our culinary desires often gravitate towards comforting, spice-infused delights. There’s something uniquely magical about the inviting aroma of warm cinnamon, nutmeg, and cloves permeating every corner of your home, and when these aromatic spices harmoniously blend with the sweet, earthy richness of pumpkin within a tender, swirled dough, the result is nothing short of irresistible. I promise you, these are the best Pumpkin Cinnamon Rolls you’ll ever make.
I still vividly recall the sheer delight of my first taste of truly homemade Pumpkin Cinnamon Rolls; the impeccable fusion of smooth pumpkin puree, vibrant cinnamon, and subtle hints of ginger, all lovingly embraced within a wonderfully soft and fluffy roll, generously crowned with a luxurious, tangy cream cheese frosting. This particular, seasonal rendition elevates the traditional cinnamon roll, transforming it into the ultimate autumnal indulgence. It’s a dish that not only satisfies your sweet cravings but also brings a profound sense of warmth, nostalgia, and home comfort. Prepare to fall in love with every single bite.

Prep Time
47 Minutes

Cook Time
25 Minutes

Total Time
12 Minutes

Servings
12 cinnamon rolls

Ingredients

• 1 cup (240ml) whole milk, warmed to 105-115°F (40-46°C)
• 2 ¼ teaspoons (1 standard packet) instant dry yeast
• ¼ cup (50g) granulated sugar, plus a pinch for yeast
• 1 large egg, at room temperature
• ¼ cup (56g) unsalted butter, melted (browned butter preferred), cooled slightly
• 1 tablespoon dry milk powder
• ½ teaspoon fine sea salt
• 3 ½ – 4 cups (420-480g) all-purpose flour
• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) packed light brown sugar
• ¼ cup (50g) granulated sugar
• ⅔ cup (150g) pumpkin puree (canned, not pumpkin pie filling)
• 1 ½ tablespoons ground cinnamon
• 1 tablespoon pumpkin pie spice (or mix: ½ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground allspice)
• ¼ teaspoon fine sea salt
• 4 ounces (113g) cream cheese, softened
• ¼ cup (56g) unsalted butter, softened
• 2 cups (240g) powdered sugar, sifted
• ½ teaspoon vanilla extract
• 1-2 tablespoons whole milk or heavy cream, as needed

Instructions

1. Step 1
   Warm milk to 105-115°F. In a large bowl (preferably stand mixer), combine milk, yeast, and a pinch of sugar. Let sit 5-10 min until foamy.
2. Step 2
   Add remaining ¼ cup granulated sugar, egg, melted butter, dry milk powder, and salt to yeast mixture; whisk. Gradually add 3 ½ – 4 cups all-purpose flour, mixing until a soft, slightly tacky dough forms.
3. Step 3
   Knead for 6-8 minutes (stand mixer) or 8-10 minutes (by hand) until smooth and elastic, passing the windowpane test.
4. Step 4
   Lightly grease a clean bowl, transfer dough, turning to coat. Cover and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
5. Step 5
   While dough rises, combine softened butter, brown sugar, granulated sugar, pumpkin puree, cinnamon, pumpkin pie spice, and salt in a medium bowl. Mix until smooth and spreadable.
6. Step 6
   Once dough is doubled, gently punch down. On a lightly floured surface, roll into an 18×12 inch (45x30cm) rectangle, about ¼ inch (0.6cm) thick.
7. Step 7
   Evenly spread pumpkin cinnamon filling over the entire dough surface, leaving a ½-inch (1.25cm) border along one long edge.
8. Step 8
   Starting from the long edge opposite the unfilled border, tightly roll the dough into a log. Pinch the seam closed. Slice into 12 equal 1.5-inch (3.8cm) pieces using dental floss or a sharp knife.
9. Step 9
   Lightly grease a 9×13 inch (23x33cm) baking dish. Arrange sliced rolls, leaving space. Cover loosely and let rise in a warm, draft-free spot for 30-45 minutes, or until puffy and nearly doubled.
10. Step 10
    Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown. Loosely tent with foil if browning too quickly. Internal temperature should be 200-205°F (93-96°C). Cool in dish for 5-10 minutes.
11. Step 11
    In a medium bowl, beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar and vanilla extract; beat until light and fluffy. Add 1-2 tablespoons milk or heavy cream as needed for desired consistency.
12. Step 12
    Generously spread or drizzle cream cheese frosting over the warm (not piping hot) pumpkin cinnamon rolls. Serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.