Pumpkin Cinnamon Rolls are soft, fluffy, and filled with warm cinnamon sugar, with a gentle pumpkin flavor that makes them feel like a cozy hug in every bite. The dough is slightly sweet and tender thanks to pumpkin puree, and the cinnamon sugar filling adds that classic cinnamon roll comfort you know and love.
I love making these rolls when the weather starts to cool down because they bring a hint of fall into the kitchen without being too heavy or overpowering. The pumpkin gives them a lovely moistness, but you still get that soft, pillowy texture that makes cinnamon rolls so irresistible. I always find that letting them rise just right is key to getting the best fluffiness.
My favorite way to serve these pumpkin cinnamon rolls is warm, fresh out of the oven, with a drizzle of simple cream cheese glaze on top. It’s the perfect sweet finish that melts into the swirls of cinnamon. They work great for a holiday brunch or a special weekend treat, and everyone I share them with always asks for the recipe!
Key Ingredients & Substitutions
Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling, which is sweeter and spiced. Canned or homemade pumpkin puree works great. If unavailable, sweet potato puree can be a tasty substitute.
Yeast: Active dry yeast is best here for rise and fluffiness. Instant yeast can work but cut the rising time slightly. Make sure your milk is warm, not hot, to avoid killing the yeast.
Butter & Milk: Butter adds richness while milk keeps dough tender. You can swap regular milk for almond or oat milk to make it dairy-free. Use melted coconut oil if you need a butter alternative.
Cinnamon & Nutmeg: These spices give the dough a subtle warm flavor. Feel free to add a pinch of ground cloves or ginger for a more complex pumpkin spice aroma.
Cream Cheese Glaze: Classic topping for a moist finish. If cream cheese isn’t available, use a simple powdered sugar and milk glaze, or yogurt glaze for tanginess.
How Do You Get Soft, Fluffy Pumpkin Cinnamon Rolls Every Time?
The secret is in managing the dough and rising process:
- Activate yeast properly: Foam shows yeast is alive and ready to work.
- Don’t add too much flour: Dough should be soft but not sticky to stay tender.
- Knead well: Develops gluten for that perfect chewy texture; around 6-8 minutes by hand.
- First rise: Warm, draft-free spot is key. Let dough double in size to build fluffiness.
- Rolling and filling: Roll tightly but not too tight to avoid dense rolls.
- Second rise: Let rolls puff up again before baking for light, airy texture.
- Don’t overbake: Pull rolls when golden brown but still soft to avoid drying out.
Following these steps helps balance the moisture pumpkin adds with the lightness of classic cinnamon rolls. I find patience here really pays off for soft, tasty rolls!
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and letting your dough rise comfortably.
- Measuring cups and spoons – to get your ingredient amounts just right for the best texture.
- Rolling pin – helps roll out the dough evenly for perfect cinnamon rolls.
- Sharp knife or dental floss – for cleanly slicing the rolled dough without squishing.
- 9-inch round or square baking dish – holds the rolls snugly while they rise and bake.
- Small bowl and whisk – great for mixing the glaze smooth and lump-free.
Flavor Variations & Add-Ins
- Swap cinnamon sugar for a mix of cinnamon and chopped pecans for added crunch and nuttiness.
- Stir in 1/2 cup raisins or dried cranberries into the filling for a burst of fruity sweetness.
- Replace classic cream cheese glaze with maple glaze—just mix powdered sugar with maple syrup for a rich fall twist.
- Add 1 tsp pumpkin pie spice to the dough for an even warmer, spicier flavor.
Pumpkin Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour (plus more for dusting)
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup warm milk (about 110°F / 43°C)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 1/2 cup light brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp cream cheese, softened
- 1/2 tsp vanilla extract
- 2 to 3 tbsp milk (as needed for desired consistency)
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation, plus 1 to 1.5 hours for the dough to rise, then another 30 to 45 minutes for the rolls to rise before baking. Baking takes about 20 to 25 minutes, and a final 10 minutes cooling before glazing. So overall, plan around 2.5 to 3 hours from start to finish.
Step-by-Step Instructions:
1. Activate the Yeast:
Pour warm milk into a small bowl and sprinkle the yeast on top. Let it sit for 5 to 10 minutes until it becomes foamy. This means the yeast is active and ready to use.
2. Make the Dough:
In a large mixing bowl, whisk together 3 cups of flour, sugar, salt, cinnamon, and nutmeg. Next, add the pumpkin puree, melted butter, egg, and the foamy yeast mixture. Stir until everything is combined.
Slowly add the remaining flour, about 1/4 cup at a time, mixing until the dough pulls away from the bowl but is still soft and a little sticky.
Turn the dough out onto a floured surface and knead it for 6 to 8 minutes until it becomes smooth and elastic.
3. First Rise:
Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, until it doubles in size.
4. Prepare the Filling and Shape the Rolls:
Mix the brown sugar and cinnamon in a small bowl for the filling.
Once the dough has risen, punch it down to release air and roll it out on a floured surface into a 16×12-inch rectangle.
Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
Starting at one long edge, roll the dough tightly into a log. Cut the log into 9 equal slices, around 1.5 to 2 inches thick each.
5. Second Rise:
Place the rolls cut side up in a greased 9-inch baking dish, spaced slightly apart. Cover and let them rise for 30 to 45 minutes until puffy.
6. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until they are golden brown on top.
7. Make the Glaze and Finish:
While the rolls bake, whisk together powdered sugar, softened cream cheese, vanilla, and enough milk to get a smooth, drizzle-able glaze.
Once the rolls are done, let them cool for about 10 minutes, then generously drizzle with the cream cheese glaze.
8. Serve and Enjoy:
Serve your warm pumpkin cinnamon rolls fresh for the best taste. They’re perfect for fall mornings or any cozy occasion!
Can I Use Frozen Pumpkin Puree for the Dough?
Yes! Just make sure to thaw it completely and drain any excess liquid before measuring. This helps keep the dough from becoming too wet.
How Should I Store Leftover Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently before serving.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, do the first rise, then cover and refrigerate overnight. Just let it come back to room temperature before rolling and shaping.
What’s a Dairy-Free Alternative for the Butter and Cream Cheese?
You can use coconut oil or a plant-based margarine instead of butter. For the glaze, try blending powdered sugar with coconut milk or a dairy-free cream cheese substitute for a similar creamy finish.
