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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

These Pumpkin Cinnamon Rolls are soft, fluffy, and filled with sweet cinnamon-sugar swirls — the perfect cozy pumpkin recipes dessert for fall. Made with real pumpkin purée and warm spices, they bake up golden and tender, then get topped with a silky cream cheese glaze. Perfect for breakfast, brunch, or dessert, these cinnamon rolls homemade bring that comforting autumn aroma right into your kitchen.
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Prep Time 20 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 12 rolls
Ingredients Method Notes

Ingredients
  

  • For the Dough:
  • 3 ½ cups all-purpose flour
  • ½ cup warm milk
  • ⅓ cup pumpkin purée
  • ¼ cup sugar
  • ¼ cup unsalted butter melted
  • 1 packet 2 ¼ tsp instant yeast
  • 1 egg
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg
  • For the Filling:
  • ½ cup brown sugar
  • 2 tbsp ground cinnamon
  • ¼ cup unsalted butter softened
  • Optional: ½ cup finely chopped cinnamon apples or pecans
  • For the Glaze:
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 tbsp milk or cream
  • ½ tsp vanilla extract

Method
 

  1. Prepare the Dough:
  2. In a large mixing bowl, combine warm milk, pumpkin purée, melted butter, sugar, and egg. Stir until smooth. Add instant yeast, flour, salt, and spices. Mix until a soft dough forms.
  3. Knead the Dough:
  4. Transfer to a floured surface and knead for 5–7 minutes until smooth and elastic.
  5. First Rise:
  6. Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
  7. Prepare the Filling:
  8. In a small bowl, mix brown sugar and cinnamon. Roll out the dough into a large rectangle and spread softened butter evenly on top. Sprinkle the cinnamon-sugar mixture (and cinnamon apples if using).
  9. Roll and Cut:
  10. Roll up tightly from the long edge to form a log. Slice into 10–12 even rolls and arrange them in a greased baking dish.
  11. Second Rise:
  12. Cover and let rise again for 30–40 minutes until puffy.
  13. Bake:
  14. Preheat oven to 350°F (175°C). Bake for 20–25 minutes or until golden brown.
  15. Make the Glaze:
  16. In a bowl, whisk together cream cheese, powdered sugar, milk, and vanilla until smooth.
  17. Glaze and Serve:
  18. Spread over warm rolls and enjoy that soft, gooey perfection.

Notes

  • Use instant yeast for quicker rising.
  • For sourdough cinnamon rolls, replace yeast with 1 cup active sourdough starter and let the dough ferment overnight.
  • Add cinnamon apples for an extra sweet, spiced twist.
  • Refrigerate unbaked rolls overnight, then bake fresh in the morning.