Pumpkin Cinnamon Rolls
Did you know that interest in pumpkin recipes spikes every fall according to search trend data, yet most bakers still skip making homemade sweet rolls because they expect a long and complicated process with fussy yeast steps and unpredictable results? These Pumpkin Cinnamon Rolls flip that belief. They are soft, plush, and warmly spiced with real pumpkin, and they come together with simple steps that any beginner can follow. If you are hunting for a cozy bake that feels special enough for a holiday brunch yet simple enough for a weekday treat, this recipe checks all the boxes.
Here is what makes them stand out. Real pumpkin adds moisture and a beautiful color. A balanced blend of cinnamon and pumpkin pie spice delivers that nostalgic fall aroma. A beginner friendly dough uses pantry staples and rises reliably. The cream cheese frosting is tangy sweet and melts into the spirals for that bakery style finish.
Pulling a pan of warm Pumpkin Cinnamon Rolls from your oven turns a crisp morning into a memory. The dough is soft but sturdy, the filling is cinnamon forward with caramel notes, and the frosting ties everything together with a silky finish. Whether you are planning a family breakfast, a neighborhood potluck, or a themed spread with Easy Halloween Food and Halloween Finger Foods , a tray of these rolls fits right in.
For readers exploring seasonal ideas, you can also pair this bake with party friendly recipes from collections of Halloween Food Recipes and savory mains that qualify as a playful Spooky Dinner . Keep reading for clear, step by step instructions, helpful tips, and plenty of variations so you can tailor the rolls to your taste and schedule.
Why You’ll Love This Pumpkin Cinnamon Rolls
– Cozy fall flavor in every bite. Real pumpkin puree makes the dough tender and adds warm color while cinnamon and pumpkin pie spice create an inviting aroma.
– Foolproof for beginners. The dough mixes easily, rises consistently, and rolls out without tearing. You will get clean spirals even on your first try.
– Make ahead friendly. Mix and shape the night before, then bake in the morning for stress free hosting during a busy season.
– Crowd pleaser for all ages. These rolls please picky kids and discerning adults. They shine at brunch, dessert, or as an afternoon snack.
– Flexible ingredients. Options for dairy free, egg free, and gluten free are included. You can also switch up the frosting or add nuts.
– Perfect for themed menus. Build a festive buffet by pairing with Halloween Food Ideas For Parties , creative pizzas from Halloween Themed Food , and sweet bites that double as Spooky Snacks .
From a nutrition and texture standpoint, pumpkin adds moisture and fiber that help keep the rolls soft even on day two. A milk enriched dough makes a tender crumb. Brown sugar in the filling caramelizes at the edges, which gives you those irresistible golden corners.
Hosting a seasonal brunch menu can be as simple as these rolls, scrambled eggs, and fresh fruit. For a dinner menu, combine the rolls with playful mains that count as Halloween Dinner Ideas , and round out the table with a few bowls of Fall Snacks . If you want something sweet for the kids, add a tray of treats that feel like Halloween Candy without the wrappers.
Ingredients for Pumpkin Cinnamon Rolls
Dough
– 1 cup warm whole milk about 110 F
– 2 and one quarter teaspoons active dry yeast one packet
– 3 tablespoons brown sugar
– 1 cup pumpkin puree not pie filling
– 1 large egg room temperature
– 4 tablespoons unsalted butter melted and cooled
– 4 cups all purpose flour spooned and leveled plus extra for dusting
– 1 teaspoon fine sea salt
– 2 teaspoons pumpkin pie spice
Filling
- 6 tablespoons unsalted butter very soft
- 1 cup brown sugar packed
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- Pinch of salt
Cream Cheese Frosting
- 4 ounces cream cheese softened
- 3 tablespoons unsalted butter softened
- 1 and one quarter cups powdered sugar sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 to 2 tablespoons milk as needed for consistency
Helpful substitutions
- Use instant yeast in the same amount and skip the initial bloom time
- Use plant milk and vegan butter for dairy free
- Use coconut sugar in place of brown sugar for a deeper caramel flavor
- Use a gluten free all purpose blend with xanthan gum for gluten free rolls
- Add orange zest to the frosting for a citrus note
How to Make Pumpkin Cinnamon Rolls
Step-by-Step Instructions
Warm the milk. Heat milk until it is warm to the touch. Aim for about body temperature. If it is too hot, the yeast may not thrive.
Bloom the yeast. In a large bowl, whisk warm milk with brown sugar. Sprinkle yeast on top. Let sit for 5 to 10 minutes until foamy. If it does not foam, the yeast may be old. Start again with fresh yeast.
Mix wet ingredients. Whisk in pumpkin puree, egg, and melted butter until smooth. The mixture will look creamy and orange.
Build the dough. Add flour, salt, and pumpkin pie spice. Stir with a sturdy spoon until a shaggy dough forms. Switch to clean hands or a dough hook.
Knead until smooth. Knead for about 8 to 10 minutes until the dough is smooth and slightly tacky but does not stick to clean fingers. Add small sprinkles of flour only if needed. Soft dough makes softer rolls.
First rise. Place dough in a lightly greased bowl and cover. Let rise in a warm spot until doubled in size. This usually takes 60 to 90 minutes. A cool kitchen may take longer.
Prepare the filling. In a small bowl, mix very soft butter with brown sugar, cinnamon, pumpkin pie spice, and a pinch of salt to form a spreadable paste.
Roll out the dough. Turn the risen dough onto a lightly floured surface. Pat into a rectangle, then roll into a large rectangle about 12 by 18 inches. Try to keep the thickness even so the rolls bake uniformly.
Add the filling. Spread the cinnamon sugar paste evenly over the dough, leaving a small border on the long edge farthest from you.
Roll it up. Starting from the long edge near you, roll the dough into a tight log. Use gentle tension so you get tight spirals without squeezing out the filling.
Mark and cut. Use a sharp knife or unflavored dental floss. Mark the log into 12 equal pieces. Slide floss under the log, cross ends over the top, and pull to cut clean slices.
Second rise. Arrange slices in a greased 9 by 13 inch pan with a little space between. Cover and let rise until puffy and touching, about 35 to 45 minutes. The dough should look airy and spring back slowly when poked.
Bake. Preheat oven to 350 F. Bake for 22 to 26 minutes until the tops are golden and the center of a middle roll reads about 190 F on an instant read thermometer. If the tops brown too fast, tent loosely with foil.
Make the frosting. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Add milk a teaspoon at a time until spreadable.
Frost and serve. Spread frosting over warm rolls so it melts into the spirals. Serve warm and enjoy the cozy aroma.
Plan a themed menu. For a playful spread, add a tray of Halloween Themed Food like quesadillas, then pass bowls of Spooky Snacks to round out the table.
Pro Tips & Variations
Practical tips
– Measure flour correctly. Spoon flour into the cup and level with a straight edge. Too much flour makes dense rolls.
– Mind the milk temperature. Warm but not hot milk helps yeast thrive. If you do not have a thermometer, aim for warm bath temperature.
– Create a warm proofing spot. Place the covered bowl in an oven with the light on or near a warm appliance. Consistent warmth helps a reliable rise.
– Cut with floss for clean spirals. Floss compresses less than a knife, which gives you tall spirals with even layers.
– Frost while warm. Spreading frosting on warm rolls lets it melt into the swirls for a luscious finish. Save a little to dollop again just before serving for a bakery style look.
Make ahead and overnight
- Overnight option. After cutting the rolls and placing them in the pan, cover and refrigerate overnight. In the morning, let them sit at room temperature until puffy, then bake. This spreads the work and is perfect for hosting.
- Freeze before baking. Place the cut rolls on a tray and freeze until firm. Transfer to a bag. Thaw in the pan until puffy, then bake. This approach lets you bake a few at a time.
- Freeze after baking. Bake, cool, then freeze unfrosted rolls. Reheat in a low oven and frost before serving.
Flavor upgrades
- Maple pecan. Add one third cup chopped pecans to the filling and use a maple glaze instead of cream cheese frosting. A light sprinkle of flaky salt balances the sweetness.
- Brown butter frosting. Brown the butter for the frosting, cool until creamy, then beat with cream cheese. The nutty aroma pairs beautifully with pumpkin.
- Extra spice. Boost cinnamon or add cardamom or ginger for a deeper spice profile.
Dietary variations
- Vegan. Use plant milk, vegan butter, and a dairy free cream cheese. Replace the egg with three tablespoons of aquafaba or three tablespoons of pumpkin puree for extra binding.
- Gluten free. Use a quality gluten free all purpose blend with xanthan gum. Expect the dough to feel softer. Pat it into shape with oiled hands instead of heavy rolling.
- Lower sugar. Reduce the filling sugar by a quarter cup and use a light drizzle of glaze instead of full frosting. The rolls remain flavorful due to spices and pumpkin.
Hosting and theme ideas
- Build a brunch board with small savory bites from Halloween Finger Foods and a centerpiece platter of rolls. Add fruit for color and balance.
- For evening menus, turn this into dessert alongside mains that qualify as a fun Spooky Dinner and sides drawn from Halloween Food Recipes .
Serving Suggestions
– Coffee and tea pairings. Serve with hot coffee or a chai latte. For a grown up crowd, try a seasonal sip like this pumpkin cocktail at your next party. If you prefer non alcoholic ideas, pour a bright layered drink from this Candy Corn Mocktail or a crowd friendly bowl of Non Alcoholic Halloween Punch.
– Party platter ideas. Arrange rolls on a large board with apple slices, grapes, candied pecans, and themed nibbles that count as Spooky Snacks . Add savory balance with items from Halloween Food Ideas For Parties .
– Dessert table line up. Place the rolls next to sweet bites that feel like Halloween Candy . Add creative brownies or cookies to delight kids and adults. Keep napkins nearby for sticky fingers.
– Savory and sweet contrast. Pair a warm roll with scrambled eggs and sausage for a balanced plate. For themed dinners, consider a main from Halloween Dinner Ideas and finish with a tray of rolls as dessert.
– Drinks for a festive vibe. If you enjoy themed cocktails, explore a creamy sip like Pumpkin Spice White Russian or a tart apple drink like Poison Apple Sour. For punch bowl fun, try this dramatic Floating Hand Halloween Punch.
Storage & Reheating
– Room temperature. Store frosted rolls in an airtight container for up to 2 days. Place parchment between layers to prevent sticking.
– Refrigeration. Store for up to 4 days. Warm before serving for the best texture.
– Freezer. Freeze unfrosted rolls for up to 2 months. Wrap tightly to prevent freezer flavor.
– Reheat. Warm in a 300 F oven for 8 to 10 minutes until soft, or microwave one roll for 15 to 20 seconds. Add a little frosting after reheating if needed.
FAQ about Pumpkin Cinnamon Rolls
Q. Can I use canned pumpkin pie mix
A. Use pure pumpkin puree for consistent results. Pie mix has added sugar and spices that can throw off flavor and moisture.
Q. Can I use instant yeast
A. Yes. Use the same amount. Mix it directly with the dry ingredients and proceed. Watch the dough rather than the clock since rise times can vary.
Q. How do I make them overnight
A. Shape the rolls and place in the pan. Cover and refrigerate. In the morning, let the pan sit at room temperature until puffy, then bake. This approach is perfect for early brunches or a menu of Easy Halloween Food .
Q. How do I keep the centers gooey without being raw
A. Bake until the tops are golden and the center reaches about 190 F. If the tops brown early, tent with foil so the centers can finish cooking while staying soft.
Q. What should I serve with these for a themed spread
A. Offer playful bites that count as Halloween Themed Food and light snacks from the Fall Snacks category, then round out the plate with options that qualify as Spooky Dinner .
Final Thoughts on Pumpkin Cinnamon Rolls
Warm, tender, and fragrant, these Pumpkin Cinnamon Rolls bring the best parts of fall baking to your table with simple steps and flexible options. The dough is easy to handle, the filling is generously spiced, and the frosting melts into every swirl. Keep a pan on standby for a weekend brunch, a classroom treat, or a themed menu alongside Halloween Food Recipes and a main that feels like a playful Spooky Dinner .
If this bake made your kitchen smell like a cozy cafe, save it to Pinterest so you can find it again on a busy morning. Leave a comment below with your favorite variation or a question for the next batch. Subscribe to get more seasonal recipes, plus easy ideas for Halloween Food Ideas For Parties and simple treats that work as Spooky Snacks all season long.
Pumpkin Cinnamon Rolls
Equipment
- Large bowl
- – Measuring cups and spoons
- Mixer with Dough Hook (optional)
- 9 by 13 inch Baking Pan
- Sharp Knife or Unflavored Dental Floss
- oven
Ingredients
Dough
- 1 cup warm whole milk about 110 F
- 2 1/4 tsp active dry yeast one packet
- 3 tbsp brown sugar
- 1 cup pumpkin puree not pie filling
- 1 large egg room temperature
- 4 tbsp unsalted butter melted and cooled
- 4 cups all purpose flour spooned and leveled plus extra for dusting
- 1 tsp fine sea salt
- 2 tsp pumpkin pie spice
Filling
- 6 tbsp unsalted butter very soft
- 1 cup brown sugar packed
- 1 tbsp ground cinnamon
- 1 tsp pumpkin pie spice
- Pinch salt
Cream Cheese Frosting
- 4 oz cream cheese softened
- 3 tbsp unsalted butter softened
- 1 1/4 cups powdered sugar sifted
- 1 tsp vanilla extract
- Pinch salt
- 1 to 2 tbsp milk as needed for consistency
Instructions
- Warm the milk to about 110°F (body temperature) to help the yeast thrive.
- In a large bowl, whisk warm milk with brown sugar. Sprinkle yeast on top. Let sit for 5 to 10 minutes until foamy. If no foam, use fresh yeast.
- Whisk in pumpkin puree, egg, and melted butter until smooth and creamy orange.
- Add flour, salt, and pumpkin pie spice. Stir until a shaggy dough forms. Knead by hand or dough hook until smooth and slightly tacky (8-10 mins). Add minimal flour if sticky.
- Place dough in lightly greased bowl, cover, and let rise in warm spot until doubled (60 to 90 minutes).
- Prepare filling by mixing very soft butter, brown sugar, cinnamon, pumpkin pie spice, and salt into a spreadable paste.
- Roll risen dough onto floured surface into 12×18 inch rectangle, keeping thickness even.
- Spread filling evenly over dough, leaving small border on far long edge.
- Roll dough up tightly from nearest long edge to form log.
- Cut log into 12 equal slices using sharp knife or unflavored dental floss.
- Arrange slices in greased 9×13 inch pan with space. Cover and let rise until puffy and touching (35-45 minutes).
- Preheat oven to 350°F. Bake rolls 22 to 26 minutes until tops golden and center reaches 190°F. Tent with foil if browning too fast.
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and milk (1 tsp at a time) until spreadable.
- Spread frosting on warm rolls to melt into spirals. Serve warm and enjoy.
- Optional: Pair rolls with Halloween themed foods and spooky snacks for festive menu.
