Pumpkin Cinnamon Rolls

Cinnamon rolls are the star of any breakfast, but these soft & fluffy pumpkin cinnamon rolls take the classic to a whole new level of cozy comfort. The addition of pumpkin purée and a generous mix of fall spices gives the dough an unbelievably moist texture and a beautiful golden color. Topped with a creamy, tangy cream cheese glaze, these rolls are the perfect, irresistible treat for a holiday morning or a crisp autumn weekend.

This recipe is a must-have for busy home bakers. While yeast dough requires a little time and patience, the majority of the work can be done the night before. Waking up to a pan of these warmly spiced rolls, ready to bake, is the ultimate holiday morning hack. They are guaranteed to fill your kitchen with the most wonderful aroma and bring big smiles to the table.

Why You’ll Love This Recipe

• Incredibly Soft Texture: The pumpkin purée adds moisture to the dough, keeping the rolls wonderfully soft and tender for days.
• Intense Spice Flavor: Loaded with cinnamon, nutmeg, and ginger in both the dough and the filling for maximum fall comfort.
• Holiday Convenience: This recipe is designed to be assembled the night before, making for a stress-free, quick-bake breakfast.
• Best-Ever Glaze: The rich, tangy cream cheese glaze is the perfect crown for these sweet, buttery rolls.
• Crowd-Pleasing Aroma: Baking these rolls will instantly fill your home with the warm, comforting scent of cinnamon and pumpkin.

Ingredients

For the Pumpkin Dough

• 1 cup (240 ml) whole milk, warmed (105–115°F / 40–46°C)
• 2 1/4 tsp (7 g) active dry yeast (one packet)
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (120 g) canned pumpkin purée (NOT pie filling)
• 1/4 cup (55 g) unsalted butter, melted and cooled
• 1 large egg, at room temperature
• 1 tsp pumpkin pie spice
• 1 tsp salt
• 4–4 1/2 cups (480–540 g) all-purpose flour

For the Cinnamon Filling

• 1/2 cup (115 g) unsalted butter, fully softened
• 1 cup (220 g) light brown sugar, packed
• 2 tbsp ground cinnamon

For the Cream Cheese Glaze

• 4 oz (115 g) cream cheese, fully softened
• 1/4 cup (55 g) unsalted butter, fully softened
• 2 cups (240 g) powdered sugar (confectioners’ sugar)
• 1 tsp vanilla extract
• 2–4 tbsp (30–60 ml) milk or heavy cream

Equipment

• Large mixing bowl or stand mixer with a dough hook
• Rolling pin
• 9×13 inch (23×33 cm) baking dish
• Whisk
• Measuring cups and spoons

Step-by-Step Instructions

1. Make the Dough and First Rise

1. Activate Yeast: In a large mixing bowl or the bowl of a stand mixer, pour the warm milk. Sprinkle the yeast and granulated sugar over the milk and let it sit for 5–10 minutes until foamy.
2. Add Wet Ingredients: Whisk in the pumpkin purée, melted butter, egg, pumpkin pie spice, and salt until well combined.
3. Add Flour: Gradually add the flour, mixing on low speed (or with a wooden spoon) until the dough comes together. Knead for 5–7 minutes until the dough is smooth and elastic. It should be slightly tacky but not sticky.
4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a towel and let rise in a warm place for 1–1.5 hours, or until doubled in size.

2. Assemble the Rolls

1. Roll Out: Punch the risen dough down and turn it out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, roughly 18 x 12 inches (45 x 30 cm).
2. Make Filling: In a small bowl, mix the brown sugar and cinnamon.
3. Spread: Spread the softened butter evenly over the entire surface of the dough rectangle, leaving a small 1/2-inch border along one of the long edges. Sprinkle the cinnamon-sugar mixture evenly over the butter.
4. Roll and Slice: Starting from the long edge opposite the plain border, roll the dough tightly into a log. Use unflavored dental floss or a sharp knife to slice the log into 12 even rolls (about 1.5 inches / 4 cm thick).

3. Second Rise and Bake

1. Second Rise: Generously grease the 9×13-inch baking dish. Place the rolls cut-side down into the dish, spacing them evenly. Cover loosely with plastic wrap.
2. Bake (Same Day): Let the rolls rise in a warm spot for 30–45 minutes, or until puffy. Bake at 375°F (190°C) for 20–25 minutes, or until golden brown and cooked through.
3. Bake (Overnight Method): Place the covered dish in the refrigerator for 8–12 hours. The next morning, remove the dish and let it sit at room temperature for 45–60 minutes before baking as directed above.

4. Make the Glaze

1. While the rolls are cooling slightly, make the glaze. Use an electric mixer to beat the softened cream cheese and softened butter until smooth.
2. Gradually beat in the powdered sugar, vanilla extract, and just enough milk or cream (2–4 tablespoons) until the glaze is smooth and easily spreadable.
3. Spread the glaze generously over the warm rolls. Serve immediately.

Substitutions and Variations

• Spice: For an even stronger holiday flavor, add 1/2 teaspoon of ground ginger and 1/4 teaspoon of ground cloves to the dough mixture.
• Nuts: Sprinkle 1/2 cup (55 g) of chopped pecans or walnuts over the cinnamon-sugar mixture before rolling up the dough.
• Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. The dough may be stickier, so be prepared to use a little extra flour when rolling.
• Vegan Option: Substitute the milk with a non-dairy milk (like oat or almond), butter with vegan butter sticks, and the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, resting 5 mins). Use vegan cream cheese for the glaze.

Pro Tips and Common Mistakes to Avoid

• Milk Temperature is Key: The milk should be warm, between 105–115°F (40–46°C). If it’s too cool, the yeast won’t activate. If it’s too hot, it will kill the yeast.
• Pumpkin Purée, Not Pie Filling: Use 100% pure canned pumpkin purée. Pumpkin pie filling is too sweet and wet and will make your dough dense and sticky.
• Don’t Over-Flour: The dough should be slightly soft and tacky when you’re done kneading. Adding too much flour will result in dry, tough rolls.
• The Dental Floss Trick: To get perfectly round, clean slices without squishing the roll, slide a piece of unflavored dental floss under the log. Cross the ends over the top and pull tight to slice.

Make-Ahead, Storage, Freezing, and Reheating

• Make-Ahead (Overnight): This is the ideal way to make these! Assemble the rolls completely and put them in the baking dish. Cover tightly and refrigerate overnight (up to 24 hours). In the morning, pull them out and let them sit at room temperature for 45–60 minutes to proof slightly before baking.
• Storage (Baked): Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing (Unbaked): Place the unbaked, sliced rolls on a tray and freeze until solid. Transfer them to a freezer bag. To bake, thaw overnight in the refrigerator and let them rise at room temperature before baking as directed.
• Reheating: To revive the roll’s soft, gooey texture, microwave a roll for 15–30 seconds. For a whole pan, cover loosely with foil and reheat in a 350°F (175°C) oven for 10–15 minutes.

Serving Suggestions

Serve these warm, glazed rolls with a fresh cup of coffee or a warm chai latte. The richness of the rolls pairs well with simple, fresh fruit like sliced apples or pears on the side.

Approximate Nutrition

• Yields: 12 rolls
• Serving Size: 1 roll
• Calories: 450 kcal
• Protein: 8 g
• Fat: 20 g
• Carbohydrates: 60 g

Note: These are approximations and can vary based on the exact amount of glaze and flour used.

FAQs

Q: Can I make these overnight?

A: Yes, absolutely! This recipe is perfect for making ahead. Follow the instructions for the overnight method: assemble, refrigerate overnight, and then bake in the morning.

Q: Why didn’t my dough rise?

A: The most common reasons are: 1) The milk was too hot, killing the yeast; 2) The yeast was old or expired; or 3) The room was too cold. Ensure your milk is the correct temperature and your yeast is fresh.

Q: Can I use pumpkin pie filling?

A: No, you must use 100% pure canned pumpkin purée. Pumpkin pie filling has added sweeteners and spices, but most importantly, it’s too wet and will prevent your dough from achieving the correct soft, fluffy texture.

Q: Can I use different spices for the filling?

A: Yes, you can! Try adding 1 teaspoon of apple pie spice to the cinnamon sugar mixture for an extra autumnal complexity.

Q: How do I store the extra glaze?

A: The cream cheese glaze can be stored in an airtight container in the refrigerator for up to a week. Let it come to room temperature and whisk it briefly before spreading.

Soft & Fluffy Pumpkin Cinnamon Rolls

The Crispy Chef

These soft and fluffy pumpkin cinnamon rolls are filled with cozy fall spices, rich brown sugar, and topped with a tangy cream cheese glaze. Perfect for holiday mornings or a cozy autumn weekend treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Breakfast, brunch, Dessert

Cuisine American

Servings 12 rolls

Calories 450 kcal

Equipment

• Large mixing bowl or stand mixer with dough hook
• Rolling Pin
• 9×13 inch (23×33 cm) baking dish
• Whisk
• Measuring cups and spoons

Ingredients

  

1x2x3x

• 1 cup (240 ml) whole milk, warmed (105–115°F / 40–46°C)
• 2 1/4 tsp (7 g) active dry yeast (one packet)
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (120 g) canned pumpkin purée (not pie filling)
• 1/4 cup (55 g) unsalted butter, melted and cooled
• 1 large egg, room temperature
• 1 tsp pumpkin pie spice
• 1 tsp salt
• 4–4 1/2 cups (480–540 g) all-purpose flour
• 1/2 cup (115 g) unsalted butter, softened (filling)
• 1 cup (220 g) light brown sugar, packed (filling)
• 2 tbsp ground cinnamon (filling)
• 4 oz (115 g) cream cheese, softened (glaze)
• 1/4 cup (55 g) unsalted butter, softened (glaze)
• 2 cups (240 g) powdered sugar (glaze)
• 1 tsp vanilla extract (glaze)
• 2–4 tbsp (30–60 ml) milk or heavy cream (glaze)

Instructions

 

• Combine warm milk, yeast, and sugar in a mixing bowl. Let sit 5–10 minutes until foamy.
• Whisk in pumpkin purée, melted butter, egg, pumpkin pie spice, and salt. Mix in flour gradually, kneading until smooth, 5–7 minutes. Dough should be tacky but not sticky. Place in oiled bowl, cover, and let rise 1–1.5 hours until doubled.
• Punch dough down and roll into a 18×12-inch rectangle. Spread softened butter over surface, leaving 1/2-inch border. Mix brown sugar and cinnamon; sprinkle evenly. Roll tightly into log and slice into 12 rolls.
• Place rolls in greased 9×13-inch dish. Cover and let rise 30–45 minutes until puffy, or refrigerate overnight. Bake at 375°F (190°C) for 20–25 minutes until golden brown.
• Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk or cream until spreadable. Spread glaze on warm rolls and serve immediately.

Notes

Assemble the rolls the night before and refrigerate for an easy morning bake. Always use 100% pumpkin purée (not pie filling) for the best results.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 260mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 2100IUVitamin C: 1mgCalcium: 50mgIron: 2.1mg

Keyword cream cheese glaze, Fall Baking, holiday breakfast, pumpkin cinnamon rolls

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