Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls are soft, fluffy spirals filled with warm spices, rich pumpkin puree, and a gooey cinnamon-sugar filling. I love how the pumpkin not only gives them a beautiful golden color but also makes the dough extra tender and moist. Topped with a creamy glaze, these rolls are the perfect cozy treat for fall mornings, brunches, or holiday breakfasts.

Why You’ll Love This Recipe

I love this recipe because it combines two of my favorite comfort foods: pumpkin and cinnamon rolls. The pumpkin flavor blends perfectly with cinnamon, nutmeg, and cloves, making each bite taste like autumn. They’re indulgent, comforting, and make my kitchen smell incredible while baking. Whether I’m making them for family, guests, or just myself, they always bring joy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Instant yeast
• Warm milk
• Pumpkin puree
• Granulated sugar
• Unsalted butter (melted)
• Egg
• Ground cinnamon, nutmeg, and cloves (or pumpkin pie spice)
• Salt

For the filling:

• Brown sugar
• Ground cinnamon
• Pumpkin puree (a small amount, for moisture)
• Unsalted butter, softened

For the glaze:

• Powdered sugar
• Cream cheese (optional, for extra richness)
• Vanilla extract
• Milk or cream

Directions

1. I prepare the dough by mixing warm milk, yeast, sugar, pumpkin puree, melted butter, and egg. I gradually add flour, spices, and salt until a soft dough forms.
2. I knead the dough until smooth and elastic, then let it rise in a warm spot until doubled in size, about 1 hour.
3. I roll out the dough into a rectangle and spread it with softened butter and a thin layer of pumpkin puree. I sprinkle a mixture of brown sugar and cinnamon evenly over the top.
4. I roll the dough tightly into a log and slice it into even rolls.
5. I place the rolls in a greased baking dish, cover, and let them rise again until puffy.
6. I bake at 350°F (175°C) for 25–30 minutes, until golden brown.
7. I whisk together the glaze ingredients and drizzle over the warm rolls before serving.

Servings and timing

This recipe makes about 12 rolls.
Prep time: 30 minutes (plus 1–2 hours rising)
Cook time: 30 minutes
Total time: about 2 1/2 hours

Variations

Sometimes I add chopped pecans or walnuts to the filling for crunch. For a spicier version, I increase the nutmeg and cloves. I’ve also topped the rolls with maple cream cheese glaze for a richer finish. If I want to make them extra indulgent, I swirl in cream cheese filling with the cinnamon sugar before rolling.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm them in the microwave for 15–20 seconds or in the oven at 300°F until soft and gooey again. These rolls also freeze well—I freeze them unglazed, then thaw and warm before adding glaze.

FAQs

Can I make these rolls ahead of time?

Yes, I assemble them the night before, refrigerate, and let them come to room temperature and rise in the morning before baking.

Can I use canned pumpkin puree?

Yes, canned pumpkin works perfectly—just make sure it’s puree, not pumpkin pie filling.

Can I use bread flour instead of all-purpose flour?

Yes, bread flour makes the rolls chewier and slightly sturdier, while all-purpose keeps them soft.

How do I keep my rolls fluffy?

I avoid adding too much flour and make sure not to overbake them, since that can make the rolls dense.

Can I freeze baked pumpkin cinnamon rolls?

Yes, I freeze them after baking and cooling, then reheat and glaze before serving.

Conclusion

Pumpkin Cinnamon Rolls are fluffy, spiced, and irresistibly cozy. I love how the pumpkin elevates classic cinnamon rolls into something even more seasonal and delicious. Whether I’m enjoying them with coffee on a chilly morning or serving them for a holiday brunch, they’re always a sweet, comforting favorite.

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