Pumpkin Cinnamon Rolls are soft, fluffy, and filled with that warm, cozy cinnamon-sugar goodness you love, but with a fun pumpkin twist. The pumpkin not only adds a lovely hint of fall flavor but also keeps the rolls extra moist and tender. Topped with creamy frosting, these rolls feel like a hug in pastry form.
I love making these when the weather starts to cool down because they fill the house with the best smell of cinnamon and pumpkin spice. One little tip I always follow is to use just the right amount of pumpkin puree so the dough stays light and fluffy, not too dense. Baking these feels like a little celebration of the season every time I make them.
My favorite way to enjoy these pumpkin cinnamon rolls is fresh out of the oven, with a big cup of coffee or hot chocolate beside me. They’re perfect for weekend breakfasts or anytime you want a special treat that comforts and delights everyone around the table. If you’re looking for a sweet, simple way to bring some warmth into your day, these rolls will do just that.
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree, not pie filling, for the best texture and flavor. If you can’t find pumpkin, sweet potato puree works well as a substitute and adds a similar moistness.
Yeast: Active dry yeast is what you need here. Make sure the milk is warm (110°F) to wake the yeast but not hot, or it might kill it. Instant yeast can work too, but add it directly to the flour.
Flour: All-purpose flour is perfect. Add it gradually to keep the dough soft and stretchy. You can swap half for bread flour if you want extra chewiness in your rolls.
Spices: Cinnamon is key, and a little nutmeg adds a nice warmth. Feel free to add or swap in pumpkin pie spice for a more autumnal touch.
Butter & Sugar: Use unsalted butter to control salt levels and brown sugar for the filling for a deeper flavor. If you want dairy-free, use plant-based butter in the dough and filling.
How Do You Get Soft, Fluffy Pumpkin Cinnamon Rolls That Rise Perfectly?
The secret lies in managing the dough — it needs warmth, time, and gentle handling.
- Warm Ingredients: Make sure your milk is warm but not hot to activate yeast properly.
- Kneading: Knead the dough until smooth and elastic. This usually takes 6-8 minutes by hand. It helps develop gluten for that perfect chew.
- Rising: Let the dough rise in a warm spot, covered, until doubled in size. It may take 1 to 1 1/2 hours. Don’t rush this step!
- Second Rise: After rolling and cutting, give the rolls a second rise so they puff up nicely before baking.
- Don’t Over-flour: Keep the dough soft and slightly sticky. Adding too much flour makes the rolls dense.
Following these tips helps your rolls be tender, fluffy, and light — the perfect texture to enjoy with that pumpkin flavor and sweet glaze.
Equipment You’ll Need
- Mixing bowls – to combine and proof your dough easily without a mess.
- Dough hook or wooden spoon – helps mix and knead the dough smoothly.
- Rolling pin – perfect for rolling the dough evenly into a rectangle for the filling.
- Sharp knife or kitchen dental floss – cuts the rolled dough cleanly without squishing the rolls.
- 9-inch round or square baking dish – holds the rolls snugly so they rise tall and bake evenly.
- Measuring cups and spoons – to get your ingredients just right every time.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the filling for crunch and a nutty flavor.
- Stir in mini chocolate chips with the cinnamon sugar for a sweet, melty surprise.
- Swap the classic cinnamon with pumpkin pie spice for a fuller fall flavor.
- Spread softened cream cheese inside the rolls before rolling for an extra creamy center.
How to Make Pumpkin Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup whole milk, warmed (about 110°F/43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour (start with 3 1/2 cups and add more if needed)
For the Filling:
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, for warm spice flavor)
- 1/4 cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and mix, plus about 1 to 1 1/2 hours for the first rise. Then, after shaping the rolls, allow 30-45 minutes for the second rise. Baking takes about 25-30 minutes. Overall, plan for about 2.5 to 3 hours, including rising and baking time.
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
Warm the milk to about 110°F (43°C). Sprinkle the yeast over the milk and let it sit for 5-10 minutes until it becomes foamy. This means the yeast is active and ready.
2. Make the Dough:
In a large bowl, mix together the pumpkin puree, melted butter, sugar, egg, and salt. Stir in the foamy yeast mixture. Slowly add 3 1/2 cups of flour and mix until the dough begins to come together.
Turn the dough out onto a floured surface and knead for 6-8 minutes, adding more flour as needed to keep it from sticking. The dough should be soft, elastic, and smooth.
Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
3. Prepare the Filling and Assemble the Rolls:
While the dough rises, mix brown sugar, cinnamon, and nutmeg in a small bowl. After the dough has risen, gently punch it down and roll it out on a floured surface into a 12×16 inch rectangle.
Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture on top.
Starting from one long edge, roll the dough tightly into a log and pinch the seam closed. Cut into 7 or 8 equal pieces using a sharp knife or dental floss.
Place the rolls cut side up in a greased 9-inch baking dish, leaving a bit of space between them. Cover loosely and let them rise for 30-45 minutes until puffy.
4. Bake and Glaze:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
While baking, mix powdered sugar, milk, and vanilla to make a smooth glaze.
Once baked, remove the rolls from the oven and drizzle the glaze generously over warm rolls.
Serve warm and enjoy your cozy, delicious pumpkin cinnamon rolls!
Can I Use Frozen Pumpkin Puree for These Rolls?
Yes, you can use frozen pumpkin puree, but make sure it’s fully thawed and drained of any excess liquid before adding it to the dough. This helps keep the dough from becoming too wet.
Can I Make Pumpkin Cinnamon Rolls Ahead of Time?
Absolutely! You can prepare the rolls through the second rise stage, then cover and refrigerate overnight. When ready to bake, let them come to room temperature for about 30 minutes before baking as directed.
How Should I Store Leftover Cinnamon Rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven before serving.
Can I Substitute Milk in the Dough?
Yes, you can substitute dairy milk with unsweetened almond milk, oat milk, or other plant-based milk alternatives warmed to the right temperature. Just be sure they’re not too hot to avoid killing the yeast.