Pumpkin Cinnamon Rolls are what happens when autumn decides to show off in dessert form. Soft, swirled, spiced, and unapologetically cozy, they manage to capture the season without leaning on fleeting trends. These rolls aren’t simply cinnamon rolls with pumpkin added, they’re an entirely different experience, one that tastes like crisp mornings, warm spices, and the quiet thrill of the first sweater day of the year.
The dough is the first twist on tradition. With pumpkin puree folded into the mix, it becomes impossibly tender, naturally golden, and lightly sweet before the spices even arrive. Pumpkin works quietly behind the scenes here, it doesn’t scream for attention, it simply supports the softness, color, and moisture with subtle warmth. Combined with yeast, butter, milk, and just enough sugar, the dough turns pillowy and smooth, a pleasure to knead and even better to roll.
Then comes the filling, the heart of the swirl, cinnamon in generous measure, joined by nutmeg, ginger, cloves, and brown sugar that melts into the dough like spiced caramel. Butter anchors it all, creating a cinnamon ribbon that stays soft, glossy, and fragrant long after baking. When the dough is rolled and sliced, each piece becomes a little spiral promise of warmth.
While they rise, the kitchen shifts into its best version of itself. The air takes on notes of cinnamon and butter, sweet without being overwhelming, familiar without becoming background. Once baked, the rolls emerge tall, tender, and lightly bronzed, swirls visible like little cinnamon galaxies begging to be unraveled by fork or hand.
The final touch is the icing. Cream cheese glaze is the natural choice here, smooth, tangy, and sweet enough to balance the spice without overpowering it. It melts into the spirals in slow glossy rivers, hugging every curve and settling into every fold. Some drizzle lightly, others go generously, there is no wrong answer.
With dalgona coffee in hand or tea steaming nearby, Pumpkin Cinnamon Rolls are more than a breakfast treat, they’re an invitation to slow down, take a breath, and savor something that tastes like the best parts of the season. Soft, warm, spiced, and unforgettable, they don’t just mark the arrival of fall, they make it feel worth celebrating.
Ingredients
- 4 cups all-purpose flour plus more for rolling
- 1 packet active dry yeast 2 1/4 teaspoons
- 1/4 cup granulated sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 1/4 cup unsalted butter melted
- 1/2 cup milk warmed
- 1 egg large
- 1 teaspoon salt
- 1/3 cup brown sugar for filling
- 2 tablespoons ground cinnamon for filling
- 1/4 cup unsalted butter softened, for filling
- 1/2 cup cream cheese softened, for icing
- 1/4 cup powdered sugar for icing
- 1 teaspoon vanilla extract for icing
Instructions
- In a large mixing bowl, combine 2 cups of flour, yeast, and granulated sugar.
- In a saucepan, heat the pumpkin puree, melted butter, and milk until just warm.
- Add the warm pumpkin mixture to the flour mixture and mix well.
- Add the egg and salt; mix until combined.
- Gradually add the remaining flour to form a soft dough.
- Knead the dough on a floured surface until smooth and elastic, about 6-8 minutes.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Deflate the dough and roll it out into a rectangle on a floured surface.
- Spread the softened butter over the dough, and sprinkle the brown sugar and cinnamon evenly over the top.
- Roll the dough up tightly from one long side, then cut into 12 equal pieces.
- Place the rolls in a greased baking dish, cover, and let rise again until nearly doubled, about 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 25 minutes or until golden brown.
- In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread the icing over the warm cinnamon rolls before serving.
Nutrition
These are the best pumpkin cinnamon rolls I’ve ever made! So fluffy and delicious. Will definitely make again!
I had a bit of trouble with the dough. It was too sticky, and I ended up adding way more flour than suggested. Still turned out okay, but not as good as I hoped.
I don’t get why the dough is sticky for some people. I followed the recipe exactly and mine was fine. Maybe try less pumpkin next time?
I had the same issue with the dough! It was super sticky for me too. I just kept adding flour until it felt right. Glad to hear yours turned out okay in the end!
This recipe too long! Who has time for all this? A can of cinnamon rolls is quicker. 😒
Yummy! Perfect for fall. I made these for a potluck, and they were gone in minutes! Everyone kept asking for the recipe.
Cinnamony goodness! ✨ So good with a cup of coffee in the morning.
Not sure why my rolls didn’t rise well. Maybe my yeast was old? The flavor was nice, but the texture was dense.
Sounds like a classic yeast problem! Make sure to check the expiration date next time. Also, it could help to let the dough rise in a warmer spot.
I followed the recipe but my rolls were too dense. What went wrong? I think I needed more yeast or something.
So delicious! My family loved them, especially with the cream cheese icing. 🎃❤️
Yum! But takes too long to rise! Can’t we just skip the waiting?
I thought the waiting was worth it! The rises add so much fluffiness. You gotta do it right!
These turned out amazing! Perfect balance of pumpkin and cinnamon. Will definitely make again!
Uh, I used pumpkin pie filling instead of puree by mistake. They still tasted good but not the same I guess?