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Pumpkin Cinnamon Rolls

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These Pumpkin Cinnamon Rolls are soft, fluffy, and filled with warm autumn spices and rich pumpkin puree. Perfect for fall mornings, brunch, or holiday gatherings, they’re topped with a creamy glaze that makes every bite irresistibly cozy.

  • Author: Julia
  • Prep Time: 30 minutes (plus 1–2 hours rising)
  • Cook Time: 30 minutes
  • Total Time: 2 ½ hours
  • Yield: 12 rolls
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Dough:
  • 4 cups all-purpose flour
  • 2 ¼ tsp instant yeast
  • ¾ cup warm milk
  • ¾ cup pumpkin puree
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • 1 large egg
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves (or 1 tsp pumpkin pie spice)
  • 1 tsp salt
  • Filling:
  • ½ cup brown sugar
  • 2 tsp ground cinnamon
  • 2 tbsp pumpkin puree
  • 4 tbsp unsalted butter, softened
  • Glaze:
  • 1 cup powdered sugar
  • 2 oz cream cheese (optional)
  • ½ tsp vanilla extract
  • 2–3 tbsp milk or cream

Instructions

  1. Mix warm milk, yeast, sugar, pumpkin puree, melted butter, and egg.
  2. Gradually add flour, spices, and salt to form a soft dough.
  3. Knead until smooth and elastic; let rise until doubled, about 1 hour.
  4. Roll dough into a rectangle. Spread softened butter and a thin layer of pumpkin puree. Sprinkle with brown sugar and cinnamon.
  5. Roll tightly into a log and slice into 12 even rolls.
  6. Place in a greased baking dish; cover and let rise until puffy.
  7. Bake at 350°F (175°C) for 25–30 minutes until golden.
  8. Whisk glaze ingredients and drizzle over warm rolls before serving.

Notes

  • Add chopped nuts for crunch.
  • Swap glaze for maple cream cheese glaze for extra richness.
  • Store at room temperature (2 days), fridge (5 days), or freeze unglazed.
  • Reheat in microwave or oven until warm and soft.

Nutrition

Find it online: https://juliameals.com/pumpkin-cinnamon-rolls/