Pumpkin Cinnamon Rolls: A Fall Baking Favorite

There’s something magical about the aroma of fresh-baked Pumpkin Cinnamon Rolls filling the kitchen on a crisp fall morning. These rolls are soft, pillowy, and swirled with warm spices that taste like autumn in every bite. If you’ve been craving a cozy homemade treat, this recipe will quickly become a new family favorite.

Pumpkin Cinnamon Rolls aren’t just a seasonal twist on the classic breakfast roll—they’re a celebration of everything we love about fall. The pumpkin purée keeps the dough extra soft and tender while adding a subtle sweetness that pairs beautifully with cinnamon, nutmeg, and cloves. Top it all off with a creamy glaze, and you’ve got a bakery-worthy recipe right at home.

What I love most about this recipe is how approachable it is. Even if you’re new to making yeast doughs, the step-by-step process will guide you with ease. You’ll learn how to create a perfectly soft dough, roll it with a generous spiced filling, and bake it to golden perfection. The result? A batch of Pumpkin Cinnamon Rolls that are fluffy, flavorful, and perfect for sharing at breakfast, brunch, or even as a sweet holiday dessert.

If you’re looking for a cozy recipe that combines the best of pumpkin spice with the irresistible charm of homemade cinnamon rolls, you’ve found it. Let’s dive in!

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What Makes This Pumpkin Cinnamon Rolls Recipe Special?

• Soft and fluffy dough: Pumpkin purée adds natural moisture, giving the rolls a pillowy texture that stays fresh longer.

• Warm, cozy flavors: The mix of cinnamon, nutmeg, and cloves creates that signature fall spice blend.

• Simple but impressive: This recipe looks bakery-level but is beginner-friendly with clear step-by-step instructions.

• Perfect make-ahead option: You can prep the rolls the night before and bake them fresh in the morning.

• Customizable sweetness: Add cream cheese glaze, maple drizzle, or even a simple powdered sugar icing depending on your preference.

If you’ve ever hesitated to make cinnamon rolls from scratch, this pumpkin version is the perfect starting point. With easy techniques and time-saving tips (like refrigerating overnight for less morning work), you’ll see just how achievable homemade rolls can be.

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Ingredient Notes

• Pumpkin Purée: Adds moisture, softness, and mild sweetness. Use canned pumpkin, not pumpkin pie filling. If fresh pumpkin is available, roast and mash until smooth.

• All-Purpose Flour: The backbone of the dough. For chewier rolls, you can substitute part with bread flour.

• Yeast: Instant yeast speeds up the process, but active dry yeast works too (just activate it in warm milk first).

• Milk: Warm milk helps activate the yeast and creates a soft, tender dough. You can substitute with almond or oat milk.

• Butter: Unsalted butter adds richness. Use melted in the dough and softened in the filling. Dairy-free butter also works.

• Sugar: Granulated sugar sweetens the dough, while brown sugar deepens the flavor of the filling.

• Pumpkin Pie Spice: If you don’t have a blend, mix cinnamon, nutmeg, ginger, and cloves.

• Cream Cheese (for glaze): Gives the topping a tangy balance. You can also use a simple powdered sugar icing.

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How To Make Pumpkin Cinnamon Rolls

1. Prepare the Dough (15 minutes active, 1 hour rising):

   • In a bowl, combine warm milk (110°F), yeast, and a pinch of sugar. Let sit until foamy (about 5 minutes).

   • Mix in pumpkin purée, melted butter, sugar, and an egg. Gradually add flour, mixing until a soft dough forms.

   • Knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled (about 1 hour).

2. Make the Filling (5 minutes):

   • Mix softened butter, brown sugar, cinnamon, and pumpkin pie spice until it resembles a thick paste.

3. Roll and Shape (15 minutes):

   • Roll the dough into a 14×18-inch rectangle.

   • Spread filling evenly over the dough.

   • Roll tightly into a log and cut into 12 even slices (use dental floss for clean cuts).

4. Second Rise (30–40 minutes):

   • Place rolls in a greased 9×13 pan. Cover and let rise until puffy and nearly doubled.

5. Bake (25–28 minutes):

   • Preheat oven to 350°F (175°C).

   • Bake until golden brown and the centers reach 190°F. If browning too quickly, cover with foil halfway.

6. Glaze (5 minutes):

   • Mix cream cheese, powdered sugar, vanilla, and milk until smooth. Spread over warm rolls.

Tip: For overnight prep, refrigerate shaped rolls, then let them sit at room temp for 45 minutes before baking.

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Storage Options

• Room Temperature: Keep covered at room temp for 1–2 days.

• Refrigeration: Store in the fridge for up to 5 days. Warm before serving.

• Freezing: Freeze baked rolls (without glaze) up to 2 months. Thaw overnight, warm, and glaze.

• Reheating: Microwave for 20–30 seconds or warm in oven at 300°F for 8–10 minutes.

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Variations and Substitutions

• Maple Pumpkin Rolls: Add maple syrup to the glaze for a richer fall flavor.

• Nutty Pumpkin Rolls: Sprinkle chopped pecans or walnuts inside the filling.

• Gluten-Free: Use a 1:1 gluten-free flour blend. Adjust liquid slightly if dough feels dry.

• Dairy-Free: Use plant-based butter, milk, and vegan cream cheese.

• Mini Pumpkin Rolls: Roll smaller and bake in a muffin tin for individual servings.

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Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes, just cook and purée until smooth. Make sure it’s not watery—strain excess liquid if needed.

Why didn’t my dough rise?
Check that your yeast is fresh and your milk wasn’t too hot (over 115°F will kill yeast).

Can I make these ahead of time?
Yes! Shape the rolls, cover, and refrigerate overnight. Let them sit out 45 minutes before baking.

Do I need a stand mixer?
No. You can knead by hand, though it takes 8–10 minutes of steady kneading.

What if I don’t have pumpkin pie spice?
Mix 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves.

Can I use cream instead of milk?
Yes, but the rolls will be richer. For lighter rolls, stick with milk.

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Conclusion

Pumpkin Cinnamon Rolls are the ultimate fall baking project—warm, fluffy, and full of pumpkin spice comfort. Whether you’re serving them for a holiday brunch, cozy weekend breakfast, or as an after-dinner treat, they’ll quickly become a seasonal favorite. Try them once, and you’ll find yourself making them every autumn.

So grab that can of pumpkin, roll up your sleeves, and bake a batch. And don’t forget to share your results—I’d love to hear how they turn out in your kitchen!

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