Perfect Pumpkin Cinnamon Rolls are made with pumpkin both in the dough and in the filling for maximum pumpkin flavor!
It doesn’t need to be fall to crave creamy, lush pumpkin and want to make everything with it, but as long as it is fall, make the most of it! Your home will smell so good as these delicious rolls bake up to perfection. A warning, though, the aroma will also attract the neighbors—better make extra. Another caution: once you know how to make cinnamon pumpkin rolls, you just might want to stay home, baking yummy fall treats all day!
This recipe builds on a traditional Cinnamon Roll , but adds the magic of pumpkin and fall spices. These sumptuous rolls have pumpkin in the dough and also in the filling that the plump, fluffy dough is wrapped around. Then, a rich, cream cheese glaze is smothered over the tops, effectively sending your taste buds over the top! Grab some milk, your favorite book, and shut the doors and windows if you don’t want half the neighborhood to show up and ask “what’s cooking?”
Do I need a stand mixer for pumpkin cinnamon rolls?
You can knead the dough by hand! Start out by stirring with a spoon until you can’t do it anymore. Then knead by hand. Just keep on kneading until all the flour is incorporated and/or the dough is soft to the touch and only slightly sticky. It’s a bit of a workout, but it’s worth it!
How soft should the butter be?
The butter should be room temperature and smoosh easily to the touch. If you soften the butter in a microwave, be sure to work in small increments of time so you don’t get any melted pools of butter.
What temperature should the milk be?
The milk should be warm to the touch (between 100 and 110 degrees). You can use 1% up to whole milk, but not skim milk.
Can the salt be reduced for a low sodium diet?
Reducing the salt will not affect the rising. The only thing it will impact is flavor. You can also swap out the salted butter for unsalted to reduce the sodium content even more.
After you’ve rolled and cut your cinnamon pumpkin rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator. The next day, remove them from the fridge and allow them to come to room temperature (about 45 minutes to an hour depending on the temperature of your house) before baking.
Roll and cut your cinnamon pumpkin rolls and place several inches apart on a baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking dish and allow to come to room temperature before baking.
Store your pumpkin cinnamon rolls in an airtight container at room temperature for up to 5 days.
If you love pumpkin, you will love these other delicious pumpkin recipes:
- Perfect Pumpkin Pancakes
- Pumpkin Gingerbread Coffee Cake
- Braided Pumpkin Bread
- Pumpkin Pie Oatmeal Smoothie
- Pumpkin Roll
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Pumpkin Cinnamon Rolls
- 2 1/2 teaspoons instant dry yeast
- 1/2 cup warm milk
- 1 cup pumpkin puree
- 1/4 cup butter softened
- 1 large egg
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 3 1/2 – 4 cups all-purpose flour
- 1/2 cup softened butter
- 1/3 cup pumpkin puree
- 3/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
Cream Cheese Glaze
- 4 ounces cream cheese softened
- 1/4 cup salted butter softened
- 1 to 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
- In a large stand mixer, combine yeast, warm milk, pumpkin, butter, egg, brown sugar, and salt. Add in 2 1/2 cups of flour.
- Start mixing, adding the remaining flour, half cup at a time until a nice, soft, smooth and elastic dough ball forms.
- Transfer to a lightly greased bowl, cover, and let rise until double in size, about 1 hour.
- Punch down the dough and roll into a 12 inch by 18 inch rectangle.
- In a mixing bowl, make the filling by whipping the butter with the pumpkin puree. Mix in brown sugar, cinnamon, ginger, and nutmeg. Spread across the rolled out dough leaving 1/2 inch around the top edge. Roll up tightly lengthwise towards the top edge so you have one long roll. Use a sharp knife to cut the dough into 12 one-inch slices.
- Place the slices onto a lightly greased 9×13 pan. Cover and let rise 20 to 30 minutes.
- Preheat oven to 350 degrees. Bake the rolls for about 18 to 20 minutes, until just kissed with brown on top.
- While the rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
- Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.