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.

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.

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.

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.

Pumpkin Cinnamon Rolls Recipe – 5 Easy Steps for Soft, Spiced Perfection

Name: Pumpkin Cinnamon Rolls – Soft, Spiced, and Easy to Make
Prep time: 20 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
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; 1/3 cup brown sugar; 2 tbsp butter, softened; 1 tsp cinnamon; 1/4 tsp nutmeg; 4 oz cream cheese, softened; 2 tbsp butter, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 2–3 tbsp milk

Description

These homemade pumpkin cinnamon rolls are soft, fluffy, and full of warm fall spices. Perfect for a cozy breakfast or holiday brunch.

Ingredients

Scale

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

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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