Pumpkin cinnamon rolls are the ultimate comfort bake. This guide shares my go-to homemade recipe, one that fills the house with fall spice and delivers soft, pillowy layers with every bite. I’ll walk you through every step: from mixing and rolling to baking and glazing. Whether you’re baking for your family or hosting a cozy brunch, these pumpkin cinnamon rolls bring warmth to every plate. You’ll also find storage tips, flavor options, and a beginner-friendly dough technique, all with a cinnamon-spiced pumpkin twist.
Table of Contents
The Backstory & Fall Flavor Love
Why Pumpkin Cinnamon Rolls Matter
I never saw myself making cinnamon rolls from scratch—especially not with two wild kids bouncing around. But one chilly October morning, I had a can of pumpkin puree, leftover brown sugar, and no plan for breakfast. So I threw the pumpkin into the dough mix, crossed my fingers, and what came out was magic: soft, spiced, and just sweet enough. The kids were hooked. Now it’s tradition.
These pumpkin cinnamon rolls became our go-to for slow Sundays. They make the whole house smell like fall, and the dough is so forgiving that even Lily helps roll it out while Jonah “supervises.” They’re not just a recipe, they’re a memory in the making.
Fall Flavors and Memories
Pumpkin cinnamon rolls aren’t your average breakfast. The pumpkin puree keeps the dough incredibly moist while cinnamon and nutmeg add warmth. They’re simpler than you’d expect, and miles better than anything canned. If you’ve ever made snickerdoodle zucchini bread, you’ll love how spice and softness combine here too.
And for another cinnamon-inspired treat with a fruity twist, don’t miss the nectarine cinnamon sugar cobbler. These recipes live in the same cozy lane, easy, fragrant, and crowd-pleasing.
For more recipes take a look to my facebook page.
The Perfect Pumpkin Cinnamon Rolls Recipe
Ingredients That Make It Special
When it comes to perfecting pumpkin cinnamon rolls, your ingredients make all the difference. For the dough, you’ll need:
- All-purpose flour
- Warm milk
- Active dry yeast
- Pumpkin puree (not pumpkin pie filling)
- Brown sugar
- Melted butter
- Egg
- Ground cinnamon, nutmeg, and a pinch of cloves
- Salt
Pumpkin puree adds richness and natural moisture, making these pumpkin cinnamon rolls softer than traditional ones. Brown sugar boosts depth and caramel-like flavor, while cinnamon and nutmeg bring that signature autumn spice. Always use fresh yeast, it guarantees the fluffiest rise.
For the filling, you’ll mix brown sugar, more cinnamon, a little butter, and a hint of nutmeg. Spread it thick. It’s what gives each swirl of your pumpkin cinnamon rolls that gooey, sweet middle we all crave.
Craving something extra cozy? Try pairing your rolls with a mug of pumpkin spice chai latte. It turns breakfast into a fall-inspired moment.
Tips for the Softest, Most Flavorful Rolls
Pumpkin cinnamon rolls start with a soft, enriched dough. Begin by proofing the yeast in warm milk with a spoon of sugar. Wait until it foams, this shows it’s alive. Mix in the pumpkin, egg, melted butter, and spices before gradually adding flour.
Knead the dough until it’s smooth and slightly tacky. Let it rise in a warm place until doubled. Patience matters here this is where the pumpkin cinnamon rolls get their dreamy texture.
A dough that’s too dry will bake up dense. If needed, add a tablespoon of milk at a time to keep it soft. For similar baking softness tricks, check out these brown sugar cinnamon pop tarts, they use many of the same ingredients to keep things rich and chewy.
Step-by-Step Instructions
How to Make the Dough and Filling
Let’s get hands-on. To make pumpkin cinnamon rolls from scratch, start by activating your yeast. Combine 1 packet of active dry yeast with warm milk (about 110°F) and a teaspoon of sugar. Let it sit for 5–10 minutes until it bubbles.
In a large mixing bowl, whisk together pumpkin puree, melted butter, egg, brown sugar, and warm spices. Add in the foamy yeast mixture. Slowly stir in the flour and salt. Once it forms a soft dough, knead on a floured surface for 8–10 minutes until smooth and elastic. Cover the bowl with a towel and let the dough rise in a warm spot for 1 to 1.5 hours or until doubled.
While your dough rises, mix the filling: brown sugar, ground cinnamon, nutmeg, and softened butter. Set it aside so it’s ready to spread once the dough is rolled out.
If you like spiced treats, the cinnamon roll pancakes recipe on my site uses a similar swirl filling, perfect for breakfast or dessert.
Rolling, Cutting & Baking Right
After the dough has doubled, roll it out on a lightly floured surface into a 16×12-inch rectangle. Spread the filling evenly across the dough, leaving a small border. Roll it tightly into a log from the long side and pinch the seam to seal.
Cut the log into 12 equal slices using a serrated knife or unflavored dental floss. Arrange the slices in a greased 9×13 baking dish, leaving space for them to expand. Let them rise again for 30 minutes while you preheat the oven to 350°F.
Bake the pumpkin cinnamon rolls for 25–30 minutes, or until golden on top and cooked through. Let them cool slightly before adding glaze.
Want more cozy fall inspiration? You’ll love the caramel apple cider cookies, they share the same balance of sweet and spice as these rolls.
Toppings, Glaze & Storage Tips
Cream Cheese Glaze Options
Once your pumpkin cinnamon rolls come out golden and warm, it’s time for the best part: the glaze. The classic option is a simple cream cheese frosting made with softened cream cheese, butter, powdered sugar, and vanilla. Spread it while the rolls are still slightly warm so it melts into every swirl.
Want a flavor twist? Try a maple cream cheese glaze by adding a tablespoon of real maple syrup to the mix. You can also create a spiced glaze by blending in a pinch of cinnamon or even pumpkin pie spice.
If you love creamy toppings, the peanut butter frosting on my site is a dreamy variation you can try on rolls too especially if you want a nutty contrast to the pumpkin flavor.
For a thinner drizzle-style glaze, mix powdered sugar with milk and a drop of vanilla extract. This version adds just the right touch of sweetness without overpowering the rich filling in your pumpkin cinnamon rolls.
Storage, Reheating & Freezing Tips
Pumpkin cinnamon rolls store well when handled right. After baking and cooling, place them in an airtight container. They’ll stay soft at room temperature for up to two days, or in the fridge for up to five.
To reheat, pop individual rolls in the microwave for 10–15 seconds. If you’re storing a full tray, cover it in foil and warm in a 300°F oven for 10 minutes.
Want to freeze them? Wrap each roll individually and store in a freezer bag for up to 3 months. Thaw overnight and reheat before glazing. For another sweet treat that freezes well, try the brown sugar cinnamon pop tart cookies, they’re just as satisfying with a cozy cup of tea.
Frequently Asked Questions About Pumpkin Cinnamon Rolls
1. Can I make pumpkin cinnamon rolls the night before?
Yes! Prepare the rolls up to the second rise, then cover and refrigerate overnight. Let them come to room temperature for about 30 minutes before baking in the morning.
2. What’s the best flour to use for soft rolls?
All-purpose flour works great, but for an even softer texture, you can swap in half bread flour. The higher protein gives your pumpkin cinnamon rolls more chew without making them dense.
3. Can I freeze pumpkin cinnamon rolls before baking?
Absolutely. After cutting the rolls, place them on a baking sheet and freeze. Once solid, transfer them to a freezer bag. When ready to bake, let them thaw and rise before putting them in the oven.
4. How do I keep pumpkin cinnamon rolls from getting dry?
Use real pumpkin puree, avoid overbaking, and store them in an airtight container. Adding a bit of butter or milk when reheating helps them stay moist.
Conclusion
Pumpkin cinnamon rolls aren’t just another fall recipe, they’re a tradition worth starting. From the first swirl to the final glaze, this recipe invites you to slow down and make something warm and memorable. If you’re a busy parent like me, don’t worry about perfection. Just enjoy the mess, let the kids help, and savor the smell of cinnamon and pumpkin filling your home.
Now that you’ve got everything you need, tie on that apron and make your own batch of pumpkin cinnamon rolls. You’ll be surprised how easy and satisfying it can be.
Print
Pumpkin Cinnamon Rolls – Soft, Spiced, and Easy to Make
- Total Time: 2 hours
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
These homemade pumpkin cinnamon rolls are soft, fluffy, and full of warm fall spices. Perfect for a cozy breakfast or holiday brunch.
Ingredients
3 1/2 cups all-purpose flour
1 cup canned pumpkin puree
1/2 cup warm milk (110°F)
1 packet active dry yeast
1/3 cup brown sugar
1/4 cup unsalted butter, melted
1 large egg
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
For the Filling:
1/3 cup brown sugar
2 tbsp butter, softened
1 tsp cinnamon
1/4 tsp nutmeg
For the Cream Cheese Glaze:
4 oz cream cheese, softened
2 tbsp butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2–3 tbsp milk
Instructions
1. In a bowl, mix warm milk with yeast and 1 tsp sugar. Let sit until foamy.
2. In a large bowl, whisk pumpkin, brown sugar, butter, egg, and spices.
3. Stir in yeast mixture. Gradually add flour and salt.
4. Knead for 8–10 minutes until smooth. Let rise 1 hour.
5. Mix all filling ingredients in a small bowl.
6. Roll dough into 16×12” rectangle. Spread filling evenly.
7. Roll tightly and cut into 12 slices. Place in greased pan.
8. Cover and rise 30 minutes. Preheat oven to 350°F.
9. Bake 25–30 minutes until golden. Let cool.
10. Mix glaze ingredients and spread over warm rolls.
Notes
Use pumpkin puree—not pie filling.
To freeze: wrap unbaked rolls individually and store up to 3 months.
Add maple syrup to glaze for extra fall flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg