Pumpkin Cinnamon Rolls are soft, pillowy rolls with pumpkin in the dough, a spiced brown sugar filling, and a creamy maple cream cheese glaze. They’re a cozy fall breakfast that’s worth waking up for. The dough includes pumpkin purée for extra moisture and flavor. Ready in about 2 hours (including rising time), they make 12 rolls.
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 25 – 30 minutes |
| Rise Time | 1½ – 2 hours |
| Total Time | ~2½ hours |
| Servings | 12 rolls |
| Calories | ~310 per roll |
| Difficulty | Medium |
| Best Occasion | Fall weekends, Thanksgiving morning, holiday breakfasts, cozy brunches |
There’s something about the combination of pumpkin and cinnamon that feels like autumn in a bite. The warm, earthy sweetness of pumpkin, the spicy kick of cinnamon, and the soft, pillowy dough—it’s comfort food at its best. These Pumpkin Cinnamon Rolls are the kind of breakfast that makes you want to linger at the table a little longer, with a cup of coffee in one hand and a sticky, glazed roll in the other.
I started making these rolls a few years ago when I wanted to capture the flavors of fall in a breakfast treat. The pumpkin in the dough adds moisture and a subtle sweetness, while the spiced brown sugar filling gives each roll a warm, caramelized center. The maple cream cheese glaze is the finishing touch – it’s tangy, sweet, and just a little bit indulgent.
These rolls are a project, but they’re worth the effort. The dough comes together in a stand mixer, rises on the counter, and bakes to golden perfection. The aroma that fills the kitchen is the smell of fall itself – cinnamon, nutmeg, and pumpkin.
What Are Pumpkin Cinnamon Rolls?
Pumpkin cinnamon rolls are a seasonal twist on classic cinnamon rolls. The dough includes pumpkin purée, which adds moisture, a subtle sweetness, and a warm orange color. The filling is a classic cinnamon‑sugar mixture, often with a touch of nutmeg or ginger. They’re finished with a cream cheese glaze, sometimes flavored with maple syrup or vanilla.
Flavor & Texture Profile
- Flavor: Warm, spiced, and sweet – the pumpkin adds a subtle earthy sweetness, while the cinnamon, nutmeg, and ginger provide classic fall warmth. The cream cheese glaze is tangy and sweet
- Texture: Soft, pillowy, and tender, with a sticky, caramelized filling and a creamy glaze
Why You’ll Like This Recipe
- Soft, pillowy dough – The pumpkin keeps the dough moist and tender
- Warm fall spices – Cinnamon, nutmeg, and ginger in the filling
- Maple cream cheese glaze – The perfect finishing touch
- Make‑ahead friendly – Refrigerate overnight and bake in the morning
- Freezer‑friendly – Freeze unbaked for a future treat
- Better than any bakery – Fresh, homemade rolls are unbeatable
Ingredients
For the Dough
| Ingredient | Amount | Notes |
|---|---|---|
| All‑purpose flour | 3½ – 4 cups | Divided |
| Granulated sugar | ¼ cup | |
| Active dry yeast | 2¼ teaspoons (1 packet) | |
| Kosher salt | 1 teaspoon | |
| Whole milk | ¾ cup | Warm (100°F) |
| Pumpkin purée | ½ cup | Not pumpkin pie filling |
| Unsalted butter (melted) | 4 tablespoons | |
| Large egg | 1 | Room temperature |
| Vanilla extract | 1 teaspoon |
For the Filling
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter (softened) | 6 tablespoons | |
| Brown sugar (light or dark) | ¾ cup | Packed |
| Ground cinnamon | 2 tablespoons | |
| Ground nutmeg | ½ teaspoon | |
| Ground ginger | ½ teaspoon |
For the Maple Cream Cheese Glaze
| Ingredient | Amount | Notes |
|---|---|---|
| Cream cheese | 4 oz | Softened |
| Unsalted butter | 4 tablespoons | Softened |
| Powdered sugar | 1¼ cups | |
| Pure maple syrup | 2 tablespoons | |
| Vanilla extract | ½ teaspoon | |
| Pinch of salt | To taste |
Ingredient Notes
The Pumpkin Purée: Use 100% pure pumpkin purée, not pumpkin pie filling. The purée adds moisture and flavor without extra sugar or spices.
The Yeast: Active dry yeast should be proofed in warm milk (about 100°F) with a pinch of sugar. It will become foamy in 5–10 minutes.
The Cream Cheese: Make sure the cream cheese and butter are softened to room temperature for a smooth, lump‑free glaze.
Ingredient Substitutions
| Dietary Need | Substitution |
|---|---|
| Gluten‑Free | Use a 1:1 gluten‑free flour blend with xanthan gum |
| Dairy‑Free | Use dairy‑free milk, butter, and cream cheese |
| Vegan | Use plant‑based milk, butter, cream cheese, and a flax egg (1 tbsp flaxmeal + 3 tbsp water) |
| Lower Sugar | Reduce brown sugar to ½ cup in the filling and use less powdered sugar in the glaze |
Equipment
- Stand mixer with dough hook (or a large bowl and wooden spoon)
- 9×13‑inch baking dish
- Rolling pin
- Sharp knife or unflavored dental floss
- Parchment paper
- Pastry brush
Step‑by‑Step Instructions
Part 1: Make the Dough
Step 1: Proof the Yeast
In a small bowl, combine warm milk (about 100°F) with a pinch of sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy.
Step 2: Mix the Dough
In the bowl of a stand mixer fitted with a dough hook, combine 3½ cups of flour, sugar, and salt. Add the yeast mixture, pumpkin purée, melted butter, egg, and vanilla. Mix on low speed until a shaggy dough forms. Knead for 5–6 minutes until smooth and elastic, adding the remaining flour as needed.
Step 3: First Rise
Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1½ – 2 hours, until doubled in size.
Part 2: Shape the Rolls
Step 4: Roll and Fill
On a lightly floured surface, roll the dough into a 15×10‑inch rectangle. Spread the softened butter evenly over the dough. In a small bowl, combine the brown sugar, cinnamon, nutmeg, and ginger. Sprinkle the mixture evenly over the butter.
Step 5: Roll and Cut
Starting with the long edge, roll the dough tightly into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 even slices (about 1½ inches each).
Step 6: Second Rise
Place the rolls, cut side up, in a greased 9×13‑inch baking dish. Cover and let rise for 45–60 minutes until puffed and nearly doubled.
Part 3: Bake and Glaze
Step 7: Bake
Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until the rolls are golden brown and the center reaches 190°F. If they’re browning too quickly, tent with foil.
Step 8: Make the Glaze
In a medium bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar, maple syrup, vanilla, and salt. Beat until creamy and smooth.
Step 9: Glaze and Serve
Let the rolls cool for 5–10 minutes, then spread the glaze generously over the warm rolls. Serve immediately.
Tips for Success
- Use warm milk, not hot: If the milk is too hot, it will kill the yeast. Aim for about 100°F – warm to the touch but not burning.
- Don’t overmix the dough: Knead until smooth but still soft – over‑kneading can make the rolls dense.
- Let the rolls rise properly: They should be puffed and doubled before baking. If they’re not, they’ll be dense.
- Use a sharp knife or floss: A sharp knife or unflavored dental floss gives clean, even slices without squishing the dough.
- Glaze while warm: Spreading the glaze over warm rolls helps it melt and soak into the rolls.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Dough didn’t rise | Yeast was dead or liquid was too hot/cold | Use warm milk (100°F) and fresh yeast |
| Rolls are dense | Not enough rising time or overworked dough | Let them rise until doubled and puffy |
| Rolls are dry | Overbaked | Check at 25 minutes – they should be golden and the center should be 190°F |
| Filling leaked out | Rolls were too warm or filling was too soft | Chill the rolls before baking if needed |
| Glaze is too thick | Not enough liquid | Add a splash of milk or maple syrup to thin it out |
| Glaze is too thin | Too much liquid | Add more powdered sugar until it reaches the right consistency |
Recipe Variations
- Pecan Pumpkin Rolls: Sprinkle ½ cup of toasted chopped pecans over the filling before rolling.
- Chocolate Chip Pumpkin Rolls: Sprinkle ½ cup of mini chocolate chips over the filling.
- Bourbon Maple Glaze: Add 1 tablespoon of bourbon to the glaze for a warm, sophisticated flavor.
- Spiced Maple Glaze: Add ½ teaspoon of cinnamon to the glaze for extra warmth.
Serving Suggestions
Pairings: Serve with a hot cup of coffee, a pumpkin spice latte, or a glass of cold milk.
Presentation: Arrange the rolls on a platter with extra glaze drizzled over the top. Garnish with a sprinkle of cinnamon or a few toasted pecans.
Storage & Reheating
Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Store in the refrigerator for up to 5 days.
Freezing (Unbaked): Freeze assembled rolls (through the second rise) in the pan, wrapped tightly. Thaw in the refrigerator overnight, then bake as directed.
Freezing (Baked): Freeze baked rolls (without glaze) for up to 3 months. Thaw and reheat, then glaze.
Reheating: Reheat in a 350°F oven for 5–7 minutes. Microwave individual rolls for 15–20 seconds.
Frequently Asked Questions
Can I make pumpkin cinnamon rolls ahead of time?
Yes – assemble the rolls through the second rise, cover, and refrigerate overnight. In the morning, let them come to room temperature for 30 minutes, then bake as directed.
Can I freeze unbaked pumpkin cinnamon rolls?
Yes – assemble the rolls in the pan, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight, then bake as directed.
What’s the best way to slice cinnamon rolls?
Use unflavored dental floss or a sharp knife. Slide the floss under the log, cross the ends over the top, and pull to slice cleanly.
Why are my cinnamon rolls dry?
They may have been overbaked. Check at 25 minutes – the center should reach 190°F.
Can I use pumpkin pie filling instead of pumpkin purée?
No – pumpkin pie filling has added sugar and spices. It will change the texture and sweetness of the dough.
What’s the best pan for cinnamon rolls?
A 9×13‑inch baking dish works well. A round cake pan or cast‑iron skillet also works.
Can I make these rolls dairy‑free?
Yes – use dairy‑free milk, butter, and cream cheese. The texture will be slightly different.
How many calories are in a pumpkin cinnamon roll?
This recipe has approximately 310 calories per roll.
Nutrition
Nutrition values are estimates and may vary based on specific ingredients and portion sizes.
| Nutrient | Per Roll (1 of 12) |
|---|---|
| Calories | ~310 |
| Protein | 5g |
| Carbohydrates | 48g |
| Fat | 12g |
| Saturated Fat | 7g |
| Fiber | 2g |
| Sugar | 28g |
| Sodium | ~200mg |
Recipe Card
Recipe Name: Pumpkin Cinnamon Rolls: Fall’s Coziest Breakfast
Cuisine: American
Course: Breakfast / Brunch
Prep Time: 20 minutes
Cook Time: 25 – 30 minutes
Rise Time: 1½ – 2 hours
Total Time: ~2½ hours
Servings: 12 rolls
Calories: ~310 per roll
Author: KITCHEN FLORA
Ingredients – Dough
- 3½ – 4 cups all‑purpose flour
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast
- 1 teaspoon kosher salt
- ¾ cup whole milk, warm (100°F)
- ½ cup pumpkin purée
- 4 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Ingredients – Filling
- 6 tablespoons unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 tablespoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Ingredients – Glaze
- 4 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1¼ cups powdered sugar
- 2 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Proof yeast: In a small bowl, combine warm milk and a pinch of sugar. Sprinkle yeast on top and let sit 5–10 minutes until foamy.
- Mix dough: In a stand mixer with a dough hook, combine 3½ cups flour, sugar, and salt. Add yeast mixture, pumpkin purée, melted butter, egg, and vanilla. Knead 5–6 minutes until smooth, adding more flour as needed.
- First rise: Place in a greased bowl, cover, and let rise 1½ – 2 hours until doubled.
- Roll and fill: Roll dough into a 15×10‑inch rectangle. Spread with softened butter. In a small bowl, combine brown sugar, cinnamon, nutmeg, and ginger. Sprinkle over the butter.
- Cut and rise: Roll tightly into a log. Cut into 12 slices. Place in a greased 9×13‑inch pan. Cover and let rise 45–60 minutes until puffed.
- Bake: Preheat oven to 350°F. Bake for 25–30 minutes until golden brown and center reaches 190°F.
- Glaze: In a medium bowl, beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, vanilla, and salt. Beat until creamy. Spread over warm rolls.
- Serve: Serve warm.
Notes
- Use warm milk (100°F) – if it’s too hot, it will kill the yeast.
- Use pure pumpkin purée, not pumpkin pie filling.
- Let the rolls rise until doubled – this ensures a soft, pillowy texture.
- Make ahead: Refrigerate overnight after the second rise, then bake in the morning.
- Freeze unbaked for up to 3 months – thaw in the fridge overnight and bake.
Nutrition (per roll, approximate)
Calories: 310 | Protein: 5g | Carbs: 48g | Fat: 12g | Fiber: 2g | Sugar: 28g | Sodium: 200mg