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. 🎃❤️
I was skeptical about pumpkin in cinnamon rolls, but wow. The filling is super fragrant. I used light brown sugar and it worked fine.
Followed the steps exactly and my dough was super sticky at first, but after the extra kneading it came together. Baking time felt right around 25 min. Great recipe, pretty forgiving.
Yes!! Mine was sticky too at first—extra kneading totally saved it. Glad the 25 min window worked for you!
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!
The dough was kinda sticky even after kneading. I added a little more flour like the recipe says, but I worry I could’ve overdone it. End result was tasty though.
Soooo good. I ate two before they cooled. Next time I’m doubling the icing because yeah 😅
These smelled amazing while baking—like fall in a pan. The dough was a little sticky at first but once I kneaded longer it turned out soft. I’ll make them again.
I tried this and the dough never fully stopped sticking. I used more flour like the recipe says but it turned kinda dense… did you measure flour by weight or cups?
“Fall in a pan” is so accurate 😍 Glad they got soft after kneading longer—mine were sticky at first too.
350°F for 25 minutes was spot on for me—golden and not dry. I let them cool 10 minutes before icing so it didn’t melt everywhere.
Kinda bland for me. The pumpkin flavor wasn’t super strong—mostly cinnamon and sugar. Maybe I need a more flavorful pumpkin puree? Or I’ll add a pinch of nutmeg next time.
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?
I think 350°F for 25 minutes is too long for thicker rolls. Mine came out a little dry. Next time I’d check earlier and maybe cover loosely with foil.
Maybe your oven runs hot? 350°F for 25 mins can dry them out if they’re bigger or you baked too long after the second rise. Try covering with foil sooner.
Totally agree—my thicker ones usually need less bake time too. I’d start checking at like 18-20 minutes and loosely foil if they’re browning fast.
These rolls are divine! I made them for breakfast and my family ate them all. Definitely a keeper! 🥰
Pumpkin is a vegetable? I learned that making these. Guess I can call these healthy rolls then!
Healthy? I dunno… sugar and butter makes it not so healthy, right? 🤔 But I’d still eat them!
Yes! Pumpkin is technically a fruit, but hey, let’s not get bogged down by details! These rolls sound super tasty! 🍁
I dunno, my rolls came out flat. Maybe I did something wrong? Not sure if I’ll try again.
Don’t worry! Sometimes dough can be tricky. Make sure to knead it enough and let it rise properly. It’ll turn out great next time!
I tried this and my dough never really rose—like at all. I used instant yeast maybe but still followed the steps. Could be my yeast, but I’m not convinced.
These came out so fluffy—my kitchen smelled like fall for hours. The cinnamon/brown sugar filling is super tasty and not too sweet. I’ll definitely make them again.
Not my thing! Cinnamon and pumpkin together? Sounds weird. I think I’m good with my usual rolls.
I used almond milk instead, still good! But can I just say, the cream cheese icing is everything!
Wow! These rolls are a hit! My whole family loves them! The icing is a game-changer!
I’m not sure why everyone loves these—my dough was bland until I added more cinnamon. Maybe I didn’t spread the butter evenly.
I’m skeptical about how pumpkin puree works in cinnamon rolls, but wow. It’s like fall in a bun. My icing could’ve been thicker though—next time I’ll chill the cream cheese a bit.
Wait… I always thought “pumpkin puree” was basically the same as pumpkin pie filling? 😅 I guess that’s my problem. Your falls-in-a-bun line is spot on tho.
I was skeptical too, but pumpkin puree really does make them super soft. Also chilling the cream cheese is a great call—mine gets runny if I’m not careful.
Followed the recipe pretty closely, but mine were a little dry. Maybe I overbaked (my oven runs hot). Still tasted great with the icing.
I used pumpkin puree and double-checked it wasn’t pie filling (lol). Came out tender and delicious. 10/10 would serve to guests.
Good flavor, but mine didn’t rise as much as I expected after the second proof. I think my yeast was a bit old—still tasty though and the pumpkin flavor is subtle but good.
350°F for 25 minutes felt short—my tops were golden but centers weren’t fully set. Next time I’ll bake 28-30 just to be safe.
Yeah 25 min can totally be short—mine usually need closer to 28-30 too. I look for that “set in the middle” wobble less than golden tops.
Is it REALLY necessary to let the dough rise that long? Mine didn’t seem to rise much at all. For some, it might be too much waiting.
Yeah, I thought the same at first, but the rising time actually helps develop the flavors! Maybe it didn’t rise because of old yeast? Just a thought.
I think the icing is too thick for “spreading” unless the rolls are really warm. I added a tiny splash of milk to thin it and it worked better.
Totally agree—mine was thick too. I let the rolls sit a few minutes out of the oven and the icing spread way better. A small splash of milk sounds like the perfect fix.
Hmm… I didn’t thin it and it still spread fine for me. Maybe your cream cheese was colder? Next time try letting the icing sit 5-10 min before spreading.
These turned out SO fluffy. The pumpkin flavor is subtle but perfect, and the cinnamon filling tastes like fall in a bite. I’d absolutely make again—only thing I’d do is add a pinch more salt to the icing.
Yes!! The subtle pumpkin + cinnamon combo is the best part. I also usually sprinkle a tiny extra pinch of salt in the dough—totally agree with you.
I made these and mine were fluffy but the filling kinda leaked out and got caramel-y. Maybe I didn’t roll tight enough? Still tasted amazing though.
Is it possible to use whole wheat flour instead? I’m trying to be healthy! 🤷♀️
I dunno. Whole wheat flour makes stuff more chewy, right? Maybe it won’t be as fluffy as you want. But good luck! 🤔
Yes, you can! Whole wheat flour should work, but the texture might be a bit denser. Just add a little more moisture if needed! 😊
The instructions are clear, but 1 hour first rise felt long in my cool kitchen. I ended up letting it go longer and it worked. Texture was soft and tender.
These pumpkin cinnamon rolls are to die for! Soft, sweet, and so easy to make. I can’t believe how well they turned out!
Honestly I was skeptical about pumpkin cinnamon rolls, but wow. The filling stayed gooey and the icing spread really well while warm. Next time I might add a pinch more salt to the dough.
These smell AMAZING while baking. The pumpkin flavor is subtle but perfect, and the icing really ties it together. I might add a pinch of nutmeg next time!
I’m not usually a cinnamon roll person, but wow. The icing is tangy and sweet in a good way. However, I think 12 rolls might be a bit tight for my pan—mine browned on the edges sooner.
Pumpkin + cinnamon rolls is such a good combo. I’m glad you liked the icing! For the pan issue, I wonder if your dough was a bit thicker on the edges or if your oven runs hot?
Yes!! That tangy-sweet icing is everything. I also usually do 12, but if your pan runs small, like mine, the edges brown early. Next time I’m going to try cutting 9 instead.
The instructions were kinda confusing. What does ‘greased bowl’ even mean? I just used a plate lol.
These came out SO fluffy. The pumpkin flavor is subtle but makes them taste extra cozy. I’ll definitely make them again for fall.
I like pumpkin, so I was excited… but the dough tasted a bit bready for me. Still tasted okay with the icing though. Next time I’ll knead a touch longer.
I tried it with pumpkin puree but accidentally used pumpkin pie filling once (lol) and it was basically candy bread. So yeah—puree only!
Pumpkin in cinnamon rolls feels a little weird to me. Like, isn’t pumpkin pie filling already the whole point of pumpkin stuff? But okay… I’ll try it once.
I get what you mean, but pumpkin purée isn’t the same vibe as pie filling. Purée is just… pumpkin. Way less sweet/spiced, so the cinnamon sugar can still shine.
Yum! Just made these for breakfast and my kids loved them! Who knew healthy pumpkin could be so good?
Way too much cinnamon for my taste. Also, I think 350°F is too low? Mine took longer to brown and the bottoms got a bit dark.
Totally fair—2 tbsp cinnamon is pretty generous. I might start with 1 tbsp next time (or do half cinnamon/half extra brown sugar).
Pretty good, but my rolls didn’t rise as much as I expected. Maybe my yeast was old? Also the icing got a little runny on top because the rolls were too hot when I spread it.
That makes total sense—old yeast can definitely make them not double. I also think letting the second rise go a bit longer (until puffy) helps a ton. And yeah, icing can turn runny if you spread it before the rolls cool slightly!
Hmm… I followed it and mine rose fine. Maybe your kitchen was too cold? Or you didn’t knead long enough—6-8 mins isn’t just for fun. Also I wait like 10 mins before icing so it doesn’t melt. Hope it works next time!
Do you really need that much sugar? Seems excessive. I like less sweet stuff.
Not bad, but mine didn’t rise “nearly doubled” the second time. I think my yeast is old though, because the texture was more bready than fluffy. Flavor is still good, especially the icing.
I had the same issue once. I rushed the second rise and it didn’t really puff. Also 30 min might be short depending on your room temp.
Ugh that’s frustrating 😕 Old yeast is totally a suspect—mine gets wonky if it’s been sitting too long. Did you check if it foamed at all when mixed with warm milk?
Followed the recipe pretty closely—mine took a bit longer to rise (maybe my kitchen was cold). Still turned out fluffy and not too sweet. Good fall treat!
I gotta say, pretty good, but I added a pinch of nutmeg for extra flavor… yum!
Why do you have to let the dough rise so long? Can’t we just bake them straight away? Feels like a waste of time. 😩
They taste okay, but mine turned out too doughy. I might skip the pumpkin next time. 🤔
Not gonna lie, these were way easier than I thought. The step about rolling out the rectangle and cutting into 12 pieces was straightforward. My family ate them like immediately 😂
Kinda hard to roll up nicely, they got messy. But taste? Pretty good! Just messy, haha.
I followed the recipe exactly and somehow the middle stayed a little underbaked even after 25 minutes. Could’ve been my pan size. Would try again but maybe bake 5 more minutes and cover with foil if browning too fast.
Made these for a fall breakfast and the house smelled AMAZING. The pumpkin flavor is subtle but the cinnamon filling is perfect. Mine took the full 1 hour to rise—worth the wait!
I followed it exactly and they looked beautiful, but they were kind of bland for me. Next time I’m increasing cinnamon and maybe adding nutmeg to the filling.
That’s totally fixable—pumpkin can be kind of subtle. More cinnamon (and a pinch of nutmeg) sounds perfect for a warmer, more “holiday” vibe.
OMG! Just made these and they’re amazing! I could eat the icing by itself. YUM! 😍
I totally messed up the flour—added too much while rolling and they turned out tough. Like, chewy tough. But the flavor was there. Would try again with less flour and more confidence.
Could use more cinnamon? I followed the recipe but it felt mild. I added an extra sprinkle on top before rolling and that helped a lot.
Pretty good, but I had to add a bit more flour than it said—my dough was way too sticky. Still tasted amazing though, especially with the cream cheese icing.
Hmmm maybe your pumpkin puree was wetter? I always squeeze/strain it a bit. But yeah, I could see needing extra flour depending on the brand.
Same here! My dough was super sticky too, so I just kept adding a dusting of flour until it stopped clinging. Great flavor though—icing saved it.
Making these for the holidays! Can’t wait to impress my friends! 🎉
Ok but… 1/4 cup butter is not enough? Lol. I felt like the filling was kinda dry. Still tasted good, just lacked that classic gooey center.
350°F for 25 mins felt short for me—edges browned but centers were doughy. I’m sure my oven runs cold, but yeah, watch that bake time.
Good call—25 mins can definitely be short if your oven runs cool. I usually go a bit longer until the tops are properly browned and the centers pass a quick toothpick test.
I had the same issue once. Next time I tented with foil for the first 15, then finished uncovered. That helped the centers catch up without over-browning.
Mine didn’t rise as much as expected. I used instant yeast (not active dry) and warm the milk maybe got a little too hot, so that’s probably on me. Still tasted good though—just more like pumpkin buns than rolls.
I didn’t have milk, so I used water. Didn’t turn out great. So disappointing. 😢
So good!!! I ate 2 before they even cooled 😅
Haha SAME 😄 they’re dangerously snackable before they even cool!
Active dry yeast 2 1/4 tsp is a lot right? I used instant yeast and the dough rose fine, so maybe it’s okay. Flavor is solid, just adjust timing.
Not bad but mine came out more like bread rolls than “real” cinnamon rolls—maybe I rolled them too loosely? Still ate them all 😅
They were okay, but the icing is too thick for me even after mixing. I tried warming it a little and it spread better. Would probably use a splash of milk next time.
Maybe your cream cheese was too cold? I had that happen once—if the cream cheese isn’t soft/room temp, it turns clumpy and thick. Warming slightly helps a lot.
Totally agree—the icing on these gets thick fast. I usually whisk in a teaspoon or two of warm milk until it loosens, then it actually spreads. Pumpkin ones can be stubborn like that.
These smelled incredible while baking. The pumpkin flavor is subtle but makes them super soft. I added a pinch of nutmeg and it was perfection.
I love that the pumpkin isn’t overpowering. I added nutmeg like you and it definitely bumped the cozy factor. Would make again!
Yes!! Mine came out so soft too—nice subtle pumpkin vibe. I used a little extra cinnamon in the filling and it still tasted super balanced.
Just wow. So good. 10/10 would make again!
Mine turned out dense in the middle. I think I may have over-floured when kneading, but 25 minutes felt a bit long for my oven. Still tasty, just not fluffy.
I followed the recipe exactly but the icing was too runny. I added more powdered sugar to fix it. Still yummy!
Honestly 350°F for 25 minutes might not be enough for everyone. Mine needed like 30 to get fully golden. Otherwise great.
Maybe depends on your oven. I set mine to 375°F and did like 18-20 and they were perfect. 350°F takes longer, yeah?
Totally agree—mine hit golden around 30 too. 25 mins was still a little pale in the middle.
Easy enough, but kneading 6-8 minutes felt short for me. I went closer to 10 and they were nicer and more elastic.
Not gonna lie, mine were a little dense, but I think I under-proofed the second rise. Still tasted amazing warm with the cream cheese glaze.
These smell amazing while baking—super cozy. The pumpkin flavor comes through nicely without tasting “fake.” I’d make these again for sure.
These turned out *so* soft and fluffy. The pumpkin flavor is subtle but makes them taste cozy without being weird. I did need a tiny extra splash of milk because my dough was dry, but otherwise perfect.
I followed the recipe mostly, but my dough felt a little sticky after adding the remaining flour. Still turned out fluffy though. Maybe my flour measurement was off.
I tried this and the dough never really rose—probably my yeast is old (or my house is cold). The flavor was there, just not the fluffiness.
I’ve made these—mine didn’t “puff” much either until I warmed the milk/pumpkin mixture properly. “Just warm” for me meant more like 105-115°F. If it’s too cool, yeast sulks; too hot, it dies 😅
Ahh that sounds like a classic yeast/rise issue. If your house runs cool, I’d try proofing the dough in the oven with just the light on (or ~80°F) and check that the yeast is still alive next time. Even 30-60 minutes extra rise can help.
These smell AMAZING while baking. The pumpkin flavor is subtle but it makes them super cozy—definitely making again for fall brunch.
The filling was tasty, but my rolls didn’t get as fluffy as I expected. I think I might’ve under-kneaded or my kitchen was colder for the first rise. Still yummy, just denser.
Not bad, but mine were a little bland. I think I didn’t get the cinnamon/brown sugar spread evenly enough. Next time I’ll double the filling.
Totally makes sense—if the cinnamon/brown sugar isn’t spread right, you’ll definitely miss that punch. Doubling the filling sounds like the move 😄
The steps are clear, but I wish it said how warm the milk/pumpkin mixture should be. I guessed and ended up with slightly dense rolls.
Not gonna lie, I was worried about using pumpkin puree (not pie filling) but it worked. Mine were a little on the sweet side, though, so next time I might reduce the brown sugar just a touch.
Pumpkin puree not pie filling is key right? I accidentally grabbed pie filling once and it was a disaster (too sweet + weird texture). So yeah, double-check your label lol.
Yes—pumpkin puree, not pie filling. The pie filling has extra sugar/spices so it can mess with the sweetness and the dough texture for sure. I’m glad you warned people!
I’m skeptical about pumpkin cinnamon rolls because pumpkin can be watery, but this actually didn’t ruin anything. Great texture and the icing clung well.
I’m skeptical of pumpkin cinnamon rolls—usually they’re too sweet and mushy. But this one wasn’t bad at all. Could use a bit more filling though.
I followed the recipe exactly and the dough was a little sticky at first, but after kneading it got nice and elastic. Rise time was spot on. Great balance with the cream cheese icing.
The cinnamon filling is legit. I was worried 350°F for 25 min would underbake, but they came out golden and cooked through. I’ll definitely make these again around fall.
Yummm. The icing spread perfectly and the rolls pulled apart like bakery style. My whole apartment smelled like fall.
Wow! 10/10. Pumpkin cinnamon rolls are my whole personality now 😅
Honestly same energy 😅 Pumpkin + cinnamon is unbeatable. What did you do for the icing—more vanilla or just stick to the recipe?
Okay but pumpkin pie filling would’ve made more sense… why use puree?? (Still made it though, and it turned out fine.)
Followed the recipe pretty closely, dough was a little sticky at first but extra flour helped. I’d only suggest letting them rise a few extra minutes if your kitchen is cool.
Mine turned out kind of dense. I may have added too much flour while rolling/kneading. Still edible and the cinnamon taste was strong—just not super airy.
Dense but edible + strong cinnamon? That honestly sounds pretty close to “success” in my book. If you want airier, don’t pack the flour when measuring and watch the rise times—warm spot matters.
Oh no—dense rolls can definitely happen if they get too much flour. Next time try adding flour *slowly* just until it’s soft and tacky (not stiff). Also make sure your dough really doubled before shaping.
Wait… is that really 4 cups flour total? I used 3 and the dough was way too wet, so I added more. Could be my pumpkin puree was extra watery. Still, flavor was great.
My rolls didn’t rise much the second time. Probably the yeast was old—still tasted great, just more like cinnamon bread rolls than airy buns.
Oof, that second rise is *so* sensitive. If your yeast was old or the kitchen wasn’t warm enough, that makes total sense—still yummy, just denser.
This is my new go-to holiday recipe. The pumpkin puree keeps them moist for days. I refrigerated them overnight and warmed them in the morning—still great.
Not gonna lie, 1 packet yeast vs 2 1/4 tsp is usually fine, but sometimes packets vary. I used a full packet and it still rose well—just keep an eye on dough.
So good! Like cinnamon rolls but with pumpkin vibes. My kids kept stealing them right after baking. 10/10 would bake again.
Yes!! Pumpkin vibes is the perfect description. Mine definitely disappeared faster than I could ice them 😂
I tried these and followed the steps, but my dough was way too sticky. I added extra flour and they still turned out decent. Any tips?
I love cinnamon rolls, and pumpkin is my thing, so I was excited. The filling ratio felt perfect, and the dough was soft after kneading.
The cinnamon + brown sugar swirl is legit. I also like that it makes 12 rolls—easy to share and the baking time seems right.
Yes!! That swirl is the best part. I made these last weekend and the 12-roll size was perfect for my family—didn’t have to worry about leftovers.
Way too much flour. I had to add milk back while kneading. Maybe my pumpkin puree was thicker? Otherwise pretty tasty.
The filling ratio is perfect—cinnamon is not overpowering and the brown sugar gives a nice caramel vibe. I’d just bake 2-3 minutes less next time for softer tops.
Yes! I agree on the caramel vibe—mine tasted like pumpkin pie in roll form 😄. I’m going to try pulling them at ~22 min for softer tops.
Mine didn’t rise as much as I expected even though my yeast wasn’t expired. Still tasted good, but the dough was a bit sticky—maybe I needed more flour.
Oof—sorry! If it didn’t rise much, I usually blame temp or dough hydration. Your dough could’ve stayed a bit warm/too cool, and pumpkin has more moisture than people expect. Next time, try a little longer first rise (closer to 1.5–2 hrs) and make sure the warm place is truly warm.
My dough was sticky at first, but after adding the remaining flour gradually it came together. Kneading 7 minutes worked for me.
I made these and the icing was TOO sweet for me. Next time I’ll cut powdered sugar in half or add a pinch of salt.
I agree—mine was almost like dessert candy 😅 I used the full amount both times and regretted it. Next batch I’m halving the powdered sugar.
Yes!! The powdered sugar icing can get cloying fast. Cutting it down or adding a tiny pinch of salt is exactly what I’d do too.
Not gonna lie, I was skeptical about pumpkin in cinnamon rolls, but wow. The icing is the real MVP. Sweet, tangy, perfect.
Same!! I was like “pumpkin??” but they turned out so fluffy. The icing really pulls it together 😍
I’m not sure about the pumpkin puree amount—mine tasted more like bread than pumpkin. Maybe I used the wrong kind? Not bad, just underwhelming.
Oof, I can see why you’d say that. Pumpkin puree should taste like… pumpkin 😅 If it came out bready, I’m wondering if the puree was too thick or if the dough got too much flour.
Honestly, 350°F for 25 minutes feels a bit short for 12 rolls? Mine looked golden but weren’t fully done in the center. I ended up baking longer.
These are way too sweet for my taste. I might cut the brown sugar in the filling and reduce powdered sugar in the icing next time. Still tasted like cinnamon rolls, just sweeter than I prefer.
i made them for a potluck and everyone asked for the recipe lol. The icing spread easily even though I let them cool like 10 minutes.
I followed the recipe pretty much exactly and they came out fluffy. The icing is a must—otherwise it’s just cinnamon rolls. Great fall vibe.
These smelled incredible while baking—like fall in a pan. I followed the steps pretty closely and the dough was soft and easy to work with. The cream cheese icing is the perfect finish!
Not bad, but I found it missing a punch of spice. I added a pinch of nutmeg and clove and it was way better. Also, the filling butter got a little melty—might be the room temp.
The cinnamon swirl is legit, but my icing was way too thick. Had to loosen it with a splash of milk. Next time I’ll reduce powdered sugar or add more vanilla.
The dough came together nicely, but cutting 12 pieces evenly is harder than it sounds. Mine were slightly different sizes so a couple browned faster. Still delicious though.
I love cinnamon rolls but these felt more like “pumpkin bread” than rolls to me. Not bad—just not as rich as I hoped. The icing helps a lot.
Quick question: is that pumpkin purée supposed to be unsweetened? I used canned pumpkin pie filling once and it was way too sweet and kinda weird. Anyway, recipe looks good.
I was worried about the dough being too soft with the pumpkin puree, but kneading helped a lot. The rolls came out fluffy and not dry. I did add a tiny bit more flour while rolling just to keep it workable.
I followed the recipe pretty closely but my rolls came out slightly dry. I think I baked them 2-3 minutes too long. Still tasty though—nice pumpkin flavor.
Ugh, I’m sorry—dry rolls usually scream “a couple minutes too long” or not enough moisture. Next time maybe check at ~20–22 min and pull them when they’re just golden. Still, your pumpkin flavor combo sounds perfect!
i made them and they was… fine. like, not bad, but also not worth all that work. maybe it’s the cream cheese icing, i didnt get it smooth.
These came out super fluffy! The pumpkin flavor is subtle but the cinnamon filling is so good. I added a pinch more salt to the icing—10/10.
These smell AMAZING while baking. I used homemade pumpkin purée and the flavor really came through—tender rolls, not overly sweet. Would 100% make again.
Yes!! Pumpkin puree makes such a difference—glad yours came out tender and not too sweet. I’m definitely trying this exact method.
I used cinnamon with less sugar (like in my head) and it still tasted good. Also I love that the recipe gives times for rising. That helps!
Yes! I’ve found cinnamon really carries the flavor, so cutting sugar isn’t always a dealbreaker. Glad it worked for you 😊