There’s something about the warm, comforting aroma of cinnamon wafting through the kitchen that instantly reminds me why I fell in love with baking. One of my all-time favorite recipes to make, especially during the fall season, is my Pumpkin Cinnamon Rolls. This recipe brings together soft, fluffy dough with a deliciously spiced pumpkin filling—creating a sweet treat that’s perfect for cozy mornings, brunch gatherings, or an indulgent afternoon snack. Every time I bake these rolls, they disappear within minutes. They’re just that good.
What makes these pumpkin cinnamon rolls truly special is their versatility. While they’re often associated with autumn, I bake them year-round because they’re always a hit. Whether you’re preparing a holiday breakfast or simply craving something sweet, this recipe delivers every time. They’re soft on the inside, slightly golden on the outside, and topped with a luscious cream cheese glaze that melts into every swirl. And the pumpkin puree doesn’t just add seasonal flair—it makes the dough incredibly tender and moist.
You’re going to love this recipe because it checks all the boxes: it’s comforting, crowd-pleasing, and surprisingly simple to make. The pumpkin and spice combo gives each bite a rich depth of flavor, and the aroma while baking will have everyone hovering in the kitchen. It’s the kind of recipe that invites people to slow down and savor the moment, whether it’s served at the breakfast table or as a dessert.
One of the best things about these rolls is how budget-friendly they are. The ingredients are accessible, affordable, and probably already sitting in your pantry. You don’t need any fancy equipment or hard-to-find items. Plus, you can make them ahead of time, freeze them, or even prep the dough overnight for fresh-baked rolls in the morning. That’s what I call convenience without compromise.
Ingredients for the recipe:
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3 ½ cups all-purpose flour
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1 packet (7g) instant yeast
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½ cup warm milk
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½ cup pumpkin puree
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¼ cup granulated sugar
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¼ cup melted butter
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1 egg
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½ tsp salt
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1 tsp cinnamon
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½ tsp nutmeg
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¼ tsp ground ginger
For the filling:
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⅓ cup pumpkin puree
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½ cup brown sugar
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2 tsp cinnamon
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¼ tsp ground cloves
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3 tbsp softened butter
For the glaze:
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4 oz cream cheese, softened
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1 cup powdered sugar
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2–3 tbsp milk
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½ tsp vanilla extract
How to Prepare This Recipe
Making these Pumpkin Cinnamon Rolls might seem like a big task, but I promise it’s much easier than it looks. The dough comes together quickly, the filling is simple to mix, and the aroma while they bake is absolutely irresistible. Follow these step-by-step instructions and you’ll have a batch of warm, spiced rolls ready to impress.
Step-by-Step Instructions for Preparation
1. Activate the yeast:
In a small bowl, combine the warm milk and sugar. Stir in the instant yeast and let it sit for about 5–10 minutes until foamy. This step helps ensure your dough rises well.2. Mix the wet ingredients:
In a large mixing bowl, whisk together the pumpkin purée, melted butter, egg, and salt. Once the yeast mixture is ready, add it to this bowl and stir to combine.3. Add the dry ingredients:
Gradually add the flour, one cup at a time, mixing well after each addition. Add the cinnamon, nutmeg, and ground ginger as you go. Continue mixing until a soft, slightly sticky dough forms. If needed, sprinkle in a bit more flour to make it manageable.4. Knead the dough:
Turn the dough out onto a lightly floured surface. Knead it for about 6–8 minutes until it becomes smooth and elastic. This is an essential step to develop the gluten structure for a soft, fluffy roll.5. Let it rise:
Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for 1 hour or until doubled in size. This rising time helps create light and airy rolls.6. Prepare the filling:
While the dough is rising, mix the softened butter, pumpkin purée, brown sugar, cinnamon, and cloves in a small bowl. Set this aside.7. Roll out the dough:
After the dough has risen, punch it down gently. Turn it onto a floured surface and roll it into a rectangle approximately 12×18 inches in size. The thickness should be even throughout.8. Spread the filling:
Using a spatula or the back of a spoon, spread the pumpkin filling evenly over the dough, reaching all edges for consistent flavor in every bite.9. Roll and cut the dough:
Starting from the long side, roll the dough tightly into a log. Cut the log into 12 even rolls using a sharp knife or unflavored dental floss for cleaner cuts.10. Second rise:
Arrange the rolls in a greased baking dish, leaving a little space between each one. Cover and let them rise again for 30–40 minutes until they puff up nicely.11. Bake the rolls:
Preheat the oven to 180°C (350°F). Bake the rolls for 22–25 minutes or until golden brown on top. Be careful not to overbake to keep them soft and tender inside.12. Make the glaze:
While the rolls are baking, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Adjust the milk quantity to reach your desired glaze consistency.13. Glaze and serve:
Once the rolls come out of the oven, let them cool slightly. Spread the cream cheese glaze over the warm rolls and serve immediately for the best texture and flavor.Quick and Easy
Despite sounding fancy, these rolls can easily be made in a morning or afternoon. The steps are simple, the dough is forgiving, and most of the ingredients are kitchen staples. With just a little planning ahead, you can even prepare them the night before and bake them fresh in the morning.
Customizable
This recipe can be adjusted to fit your taste. Prefer a sweeter filling? Add extra brown sugar. Want to cut back on dairy? Use plant-based butter and a glaze made with dairy-free milk. You can also play with spices—try adding cardamom or a pinch of allspice for a deeper warmth.
Popular with Many People
Whether I serve them at brunch events or bring them to family gatherings, these rolls always receive rave reviews. Their vibrant color, warm spices, and soft texture appeal to kids and adults alike. It’s the kind of recipe that feels nostalgic, comforting, and indulgent all at once.
Pumpkin Cinnamon Rolls
Soft, spiced, and glazed to perfection, these Pumpkin Cinnamon Rolls are a cozy twist on a classic favorite. Made with pumpkin purée, warming spices, and a smooth cream cheese glaze, they’re the perfect treat for breakfast, brunch, or a comforting dessert.
- Total Time: 45 minutes
- Yield: 12 1x
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet (7g) instant yeast
- ½ cup warm milk
- ½ cup pumpkin purée
- ¼ cup granulated sugar
- ¼ cup melted butter
- 1 egg
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
For the Filling:
- ⅓ cup pumpkin purée
- ½ cup brown sugar
- 2 tsp cinnamon
- ¼ tsp ground cloves
- 3 tbsp softened butter
For the Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- In a bowl, mix warm milk and sugar. Add the yeast and let it sit for 10 minutes until foamy.
- In a large bowl, whisk together pumpkin purée, melted butter, egg, and salt. Stir in the yeast mixture.
- Gradually mix in flour, cinnamon, nutmeg, and ginger. Stir until dough forms.
- Knead the dough on a floured surface for 6–8 minutes until smooth.
- Place dough in a greased bowl. Cover and let rise for 1 hour until doubled.
- In a small bowl, prepare the filling by mixing softened butter, pumpkin purée, brown sugar, cinnamon, and cloves.
- Roll out the risen dough into a 12×18-inch rectangle.
- Spread the filling evenly over the dough.
- Roll up the dough tightly from the long side. Cut into 12 rolls.
- Place rolls in a greased baking dish. Cover and let rise 30–40 minutes.
- Preheat oven to 180°C (350°F). Bake for 22–25 minutes until golden.
- While baking, mix glaze ingredients until smooth.
- Spread glaze over slightly cooled rolls. Serve warm.
Notes
For a make-ahead option, refrigerate the shaped rolls overnight.
These rolls freeze well after baking.
If using fresh pumpkin, ensure it is fully puréed and not watery.
Substitute cream cheese glaze with a simple vanilla icing for a lighter version.
For a dairy-free version, use plant-based alternatives.
- Prep Time: 20
- Cook Time: 25
FAQs
Can I make the dough in advance?
Yes, you can prepare the dough the night before. After the first rise and shaping the rolls, cover them tightly and refrigerate overnight. In the morning, let them come to room temperature for about 30–45 minutes before baking.
Can I freeze these rolls?
Absolutely. Once the rolls are baked and cooled, you can freeze them individually or as a batch. Wrap tightly and store in a freezer-safe container. When ready to enjoy, reheat in the oven or microwave until warm, and add glaze if desired.
What can I use instead of cream cheese for the glaze?
If you prefer a different glaze, try a simple icing made with powdered sugar, milk, and a bit of vanilla. It’s lighter and still complements the spiced pumpkin flavor perfectly.
Is it possible to make this recipe dairy-free?
Yes, simply use plant-based milk, dairy-free butter, and a non-dairy cream cheese alternative. The result is just as soft and flavorful.
Can I use fresh pumpkin instead of canned puree?
Definitely. Just be sure to roast and purée the fresh pumpkin until smooth. Drain any excess liquid so your dough stays the right consistency.
Do I need a stand mixer to knead the dough?
Not at all. This dough is very manageable by hand. Kneading it for a few minutes on a floured surface works perfectly well and gives you great texture.