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–+ servings
Pumpkin Cinnamon Rolls

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.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Course Breakfast, brunch, Dessert
Cuisine American
Servings 12 rolls
Calories 450 kcal

Equipment

  • Large mixing bowl or stand mixer with dough hook
  • Rolling Pin
  • 9x13 inch (23x33 cm) baking dish
  • Whisk
  • Measuring cups and spoons

Ingredients
  

  • 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 18x12-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 9x13-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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