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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

Pillowy-soft rolls made with pumpkin-kissed dough, a brown sugar–cinnamon swirl, and a luscious cream cheese frosting. Cozy fall flavors in every warm bite!
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Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 1 hour 35 minutes
Total Time 2 hours 30 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 rolls
Calories 360 kcal

Equipment

  • Stand mixer with dough hook
  • Mixing Bowls
  • Rolling Pin
  • 9x13-inch baking pan
  • Bench scraper or sharp knife
  • Instant-read thermometer (optional)

Ingredients
  

Pumpkin Dough

  • 1 cup whole milk warm, 105–115°F (40–46°C)
  • 1/4 cup granulated sugar divided, for activating yeast and dough
  • 2 1/4 tsp active dry yeast
  • 3/4 cup pumpkin puree plain, not pie filling
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 tsp fine sea salt
  • 1 tsp pumpkin pie spice or a blend of cinnamon, nutmeg, ginger
  • 3 3/4 cups all-purpose flour spooned & leveled, plus more for dusting

Cinnamon Filling

  • 6 tbsp unsalted butter softened
  • 3/4 cup dark brown sugar packed
  • 1 1/2 tbsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp fine sea salt balances sweetness
  • 1/2 cup chopped pecans optional, for crunch

Cream Cheese Frosting

  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1 1/4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 2 tbsp milk or heavy cream as needed for spreading consistency
  • pinch of salt to taste

Instructions
 

  • Bloom the yeast: Warm the milk to 105–115°F (40–46°C). In a small bowl, combine warm milk with 1 teaspoon of the sugar. Sprinkle the yeast over the top and let sit until foamy, 5–10 minutes.
  • Make the dough: In the bowl of a stand mixer, whisk together the remaining sugar, pumpkin puree, melted butter, egg, vanilla, salt, and pumpkin pie spice. Add the bloomed yeast mixture and mix to combine.
  • Add flour: With the dough hook on low, add the flour in 2–3 additions until a soft, slightly tacky dough forms. Increase to medium and knead until smooth and elastic, 6–8 minutes (or knead by hand 8–10 minutes).
  • First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes depending on room temperature.
  • Prepare filling: In a small bowl, combine brown sugar, cinnamon, pumpkin pie spice, and salt. Set out the softened butter for spreading.
  • Roll out: Punch down the dough and turn onto a lightly floured surface. Roll into a 12×18-inch (30×46 cm) rectangle with the long side facing you.
  • Fill and roll: Spread the softened butter evenly over the dough. Sprinkle the sugar–spice mixture over the butter and gently press to adhere. Add pecans, if using. Tightly roll up from the long edge to form a log; pinch the seam to seal.
  • Cut: Trim the ends if needed, then slice into 12 even rolls using a sharp knife or floss. Arrange cut-side up in a greased 9×13-inch pan, leaving slight space between rolls.
  • Second rise: Cover and let rise until puffy, 30–45 minutes. Meanwhile, preheat the oven to 350°F (175°C).
  • Bake: Bake for 22–27 minutes, until the centers are just set and the tops are lightly golden. Avoid overbaking to keep the rolls soft and gooey.
  • Frosting: Beat cream cheese and butter until smooth. Mix in powdered sugar, vanilla, a pinch of salt, and enough milk/cream to reach a spreadable glaze.
  • Finish and serve: Spread frosting over warm rolls so it melts into the swirls. Serve warm and enjoy!

Notes

Overnight option: Assemble the rolls in the pan, cover tightly, and refrigerate up to 16 hours. Bring to room temperature while the oven preheats, let rise until puffy, then bake as directed.
Dough feel matters more than flour amount: Add the last 1/4 cup of flour only if the dough is too sticky; it should be soft, slightly tacky, and clean the sides of the bowl.
Yeast tips: Milk that’s too hot can kill yeast. Aim for 105–115°F (40–46°C) and wait for visible foam before mixing into the dough.
Storage: Keep leftover rolls covered at room temperature 1 day or refrigerated up to 4 days. Rewarm in a 300°F (150°C) oven for 8–10 minutes or microwave in short bursts until soft.
Frosting flavor twists: Add a touch of maple extract or swap part of the milk for maple syrup. A sprinkle of extra cinnamon or chopped toasted pecans on top is delicious.
Nutrition is an estimate and will vary based on exact ingredients and portion size.

Nutrition

Calories: 360kcalCarbohydrates: 53gProtein: 6gFat: 13gSaturated Fat: 7gCholesterol: 50mgSodium: 260mgPotassium: 160mgFiber: 2gSugar: 24gVitamin A: 3500IUVitamin C: 1mgCalcium: 80mgIron: 2.6mg
Keyword cinnamon rolls, Pumpkin, Pumpkin Cinnamon Rolls
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