Cinnamon Pumpkin Rolls Recipe: There’s something magical about fall—the crisp air, golden leaves, cozy sweaters, and of course, pumpkin-spiced everything. But if you’ve never tried cinnamon pumpkin rolls, you’re seriously missing out on one of autumn’s greatest edible joys. Imagine the softest, most pillowy rolls infused with the richness of pumpkin and the warm kick of cinnamon, then topped with silky cream cheese frosting. Hungry yet? Let’s dive right into the ultimate recipe that’ll make your kitchen smell like a dream and have everyone begging for seconds.
Why You’ll Love This Recipe
This isn’t just your average cinnamon roll. These rolls are the perfect blend of warm spice and pumpkin sweetness. They’re soft, gooey, and bursting with flavor in every bite. Whether you’re baking for a cozy family breakfast, a holiday brunch, or just because you need a pumpkin fix (we get it), these rolls are guaranteed to become a seasonal favorite.
Plus, the recipe is beginner-friendly. Even if you’ve never worked with yeast before, I’ll walk you through it step by step so you can feel confident and excited. No stress baking here—just pure, delicious comfort food.
The Perfect Time to Make Cinnamon Pumpkin Rolls
While these rolls scream fall with their pumpkin and spice goodness, don’t let that stop you from making them year-round. They’re especially perfect for:
- Thanksgiving breakfast or brunch
- Halloween morning treats
- Weekend baking sessions
- Christmas morning (hello, festive vibes!)
- Anytime you want to wow guests or treat yourself
Trust me, once you try them, you won’t want to wait until fall to make them again.
Kitchen Tools You’ll Need
Before we dive into the ingredients and steps, let’s make sure you’ve got everything you need in your kitchen. Here’s a quick checklist:
- Large mixing bowls
- Measuring cups and spoons
- Stand mixer (optional but helpful)
- Wooden spoon or spatula
- Rolling pin
- Pastry brush
- 9×13-inch baking dish
- Sharp knife or unflavored dental floss (for slicing rolls)
- Kitchen towel or plastic wrap (for covering dough while rising)
- Oven and stovetop
Got everything? Great. Let’s move on to the good stuff—the ingredients.
List of Ingredients You’ll Need
For the Dough
- ¾ cup warm milk (about 110°F)
- 2¼ teaspoons active dry yeast (1 packet)
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 egg
- 3¾ cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
For the Filling
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ½ teaspoon nutmeg (optional, for extra spice)
For the Cream Cheese Frosting
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (for thinning if needed)
You might already have most of these ingredients in your pantry, which is another reason to fall in love with this recipe. Now let’s break it down step by step.
Choosing the Right Pumpkin Puree
This might seem like a small detail, but it makes a big difference. Always choose pure pumpkin puree—not pumpkin pie mix. The latter is already sweetened and spiced, which will throw off the balance of your dough and filling. Look for a can labeled 100% pumpkin puree, or make your own by roasting and blending pumpkin flesh if you’re feeling adventurous. Just be sure to drain excess liquid so your dough doesn’t get soggy.
Step-by-Step Guide to Making Cinnamon Pumpkin Rolls
Let’s break it down so nothing feels overwhelming. Ready to bake?
Step 1: Activate the Yeast
In a bowl, combine warm milk or water with yeast and a little sugar. Stir gently and let it sit until foamy. This step ensures the yeast is active and ready to help the dough rise.
Step 2: Mix the Wet Ingredients
Add pumpkin purée, melted butter, eggs, sugar, and a pinch of salt to the yeast mixture. Whisk until smooth and well combined. The pumpkin adds moisture and a subtle autumn flavor.
Step 3: Combine Dry Ingredients & Make the Dough
In a separate bowl, mix flour, cinnamon, and nutmeg. Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms.
Step 4: Knead and Let the Dough Rise
Knead the dough until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm spot until doubled in size. This creates a fluffy texture.
Step 5: Roll Out the Dough
Punch down the risen dough and roll it into a large rectangle on a floured surface. Keep the thickness even for uniform rolls.
Step 6: Spread the Filling
Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon. Cover evenly for consistent flavor in every bite.
Step 7: Roll and Cut the Rolls
Roll the dough tightly from the long edge into a log. Slice into equal portions using a sharp knife or floss.
Step 8: Second Rise
Arrange rolls in a baking dish, cover, and let rise again until puffy. This second rise ensures soft, airy rolls.
Step 9: Bake to Perfection
Bake in a preheated oven until golden and cooked through. The aroma will be irresistible.
Step 10: Prepare the Cream Cheese Frosting
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Step 11: Frost and Serve
Spread frosting over warm rolls and serve immediately.
Soft, spiced, and perfectly sweet—cinnamon pumpkin rolls are fall comfort at its finest 🎃🍥
Tips for the Softest, Fluffiest Rolls
Want your rolls to turn out like they came from a fancy bakery? Here are a few extra pro tips:
- Use room temperature ingredients (except for the warm milk).
- Don’t overflour the dough. Too much flour = dry rolls.
- Let the dough rise in a warm, moist environment.
- Frost while warm so the icing melts into the rolls.
- Use bread flour if you want a slightly chewier texture.
Pumpkin Roll Variations to Try
Feeling adventurous? Here are some fun twists you can try next time:
- Add chopped pecans or walnuts to the filling for crunch.
- Sprinkle mini chocolate chips before rolling up for a sweet surprise.
- Swap the cream cheese frosting for maple glaze or vanilla icing.
- Add raisins or dried cranberries for extra fall flavor.
- Make it a giant pumpkin cinnamon roll by rolling the dough into one large spiral!
These variations keep things exciting every time you make them.
Can I Make These Rolls Ahead of Time?
Yes! These are a great make-ahead breakfast or brunch item.
- Prepare the rolls up to the second rise.
- Instead of letting them rise again, cover the pan tightly and refrigerate overnight.
- In the morning, take them out, let them come to room temperature and rise for 30–60 minutes, then bake as usual.
Perfect for holiday mornings when you don’t want to wake up at 5 a.m. to bake!
Storing and Reheating Leftovers
Made too many rolls (if that’s even a thing)? No worries—these beauties store and reheat like a dream.
To store:
- Let the rolls cool completely.
- Transfer them to an airtight container or wrap the baking dish tightly with plastic wrap.
- Keep them in the fridge for up to 4–5 days.
To reheat:
- Pop individual rolls in the microwave for 15–20 seconds.
- Or reheat the whole pan in the oven at 325°F (163°C) for about 10 minutes, covered loosely with foil to prevent drying out.
Pro tip: Add a tiny splash of milk over the rolls before reheating in the oven to keep them moist.
How to Freeze Cinnamon Pumpkin Rolls
Yes, you can freeze them, and they taste just as amazing after thawing.
To freeze unbaked rolls:
- Follow the steps up to cutting the rolls and placing them in the baking dish.
- Instead of letting them rise, cover tightly and freeze.
- When ready to bake, let them thaw and rise at room temp (about 6–8 hours or overnight in the fridge), then bake as usual.
To freeze baked rolls:
- Cool completely.
- Wrap individually or as a batch in plastic wrap and then foil.
- Freeze for up to 2 months.
Reheat: Thaw overnight in the fridge and reheat in the oven or microwave before serving. Add fresh frosting for that just-baked feel.
Mistakes to Avoid When Making Pumpkin Rolls
Even the best recipes can go sideways if you’re not careful. Here are common mistakes and how to avoid them:
- Using expired yeast: Always check the date! Old yeast won’t activate.
- Over-flouring the dough: Too much flour makes them tough. The dough should be slightly sticky.
- Skipping the second rise: This results in dense rolls. Always let them puff up again before baking.
- Overbaking: Dry rolls are the worst. Check them at 20 minutes and watch for golden tops.
- Using pumpkin pie mix instead of puree: Pie mix contains sugar and spices that mess with the flavor and dough texture.
Avoid these, and you’ll be golden.
Healthier Alternatives & Ingredient Swaps
Trying to lighten things up a bit? You totally can, without sacrificing flavor.
Here are some ideas:
- Whole wheat flour: Swap half the all-purpose flour with whole wheat for added fiber.
- Coconut sugar or maple syrup: Use instead of granulated sugar for a more natural sweetness.
- Low-fat cream cheese or Greek yogurt: Use in the frosting to reduce fat.
- Vegan version: Use almond milk, plant-based butter, and dairy-free cream cheese. Sub the egg with a flax egg (1 tbsp ground flax + 3 tbsp water).
You can still enjoy that delicious pumpkin spice flavor with fewer calories or ingredients that suit your lifestyle.
FAQs about Cinnamon Pumpkin Rolls Recipe
1. Can I use fresh pumpkin instead of canned?
Yes! Just roast and puree your pumpkin until smooth. Be sure to drain any excess water, or your dough will be too wet. Canned is more convenient, but fresh works great too.
2. What if I don’t have a stand mixer?
No problem. You can mix and knead everything by hand. It’ll take a bit more elbow grease—about 8–10 minutes of kneading—but it works just as well.
3. How long do these rolls stay fresh?
They’re best enjoyed within 2–3 days, but you can store them in the fridge for up to 5 days. Just reheat before serving to bring back that soft texture.
4. Can I make them gluten-free?
Yes, with a good 1-to-1 gluten-free flour blend. Just note that gluten-free doughs can be more delicate, so handle gently and expect slightly different texture.
5. What’s the best way to reheat them?
Microwave for 15–20 seconds per roll, or reheat the whole batch in a 325°F oven for 10 minutes. Add a bit of milk or water over the top before baking to keep them moist.
Conclusion
There you have it—the ultimate homemade Cinnamon Pumpkin Rolls recipe, packed with fall flavor, comfort, and just the right amount of sweetness. Whether you’re baking for a special holiday, a weekend treat, or just because you need a pumpkin fix (we get it), these rolls are guaranteed to steal the spotlight.
From the warm, spiced dough to the gooey cinnamon filling and dreamy cream cheese frosting, this recipe is pure comfort in every bite. Best of all? You don’t have to be a pro baker to pull it off. Just follow the steps, take your time, and enjoy the process (and the smell!).
Make them once, and they’ll become your new seasonal tradition.
