Save Soft, fluffy cinnamon rolls infused with pumpkin purée and warm spices, topped with a luscious cream cheese frosting. These are perfect for autumn mornings or anytime you crave cozy comfort.
I first made these pumpkin cinnamon rolls on a crisp fall weekend, and everyone immediately asked for the recipe. Their tender texture and vibrant taste make them a favorite for breakfast or dessert in our house.
Ingredients
- Dough: 3 1/4 cups (400 g) all-purpose flour, plus extra for dusting, 1/4 cup (50 g) granulated sugar, 2 1/4 tsp (7 g, 1 packet) instant yeast, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 cup (60 g) unsalted butter, melted, 2/3 cup (160 g) whole milk, lukewarm, 1/2 cup (120 g) pumpkin purée, 1 large egg, room temperature
- Filling: 1/2 cup (100 g) brown sugar, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 cup (60 g) unsalted butter, softened
- Cream Cheese Frosting: 4 oz (115 g) cream cheese, softened, 1/4 cup (60 g) unsalted butter, softened, 1 cup (120 g) powdered sugar, sifted, 1/2 tsp vanilla extract, 1–2 tbsp milk, as needed
Instructions
- Prepare dry ingredients:
- In a large bowl, mix flour, sugar, yeast, salt, cinnamon, nutmeg, and ginger.
- Combine wet ingredients:
- In a separate bowl, whisk together melted butter, lukewarm milk, pumpkin purée, and egg.
- Form dough:
- Add wet ingredients to dry mix. Stir until dough forms, then knead for 6 to 8 minutes until smooth and elastic. Use extra flour if sticky.
- First rise:
- Place the dough in a greased bowl. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Shape rolls:
- Punch down dough and roll out to a 16x12 inch (40x30 cm) rectangle on a floured surface.
- Make filling:
- Mix brown sugar, cinnamon, and nutmeg. Spread softened butter over dough, then sprinkle with the sugar mixture.
- Assemble rolls:
- Roll dough tightly from the long side and cut into 12 even slices.
- Second rise:
- Arrange rolls in a greased 9x13 inch (23x33 cm) baking dish. Cover and let rise for 45 minutes, until puffy.
- Bake:
- Preheat oven to 350°F (175°C). Bake rolls for 22 to 25 minutes, until golden brown.
- Prepare frosting:
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then milk as needed for desired consistency.
- Frost and serve:
- Spread frosting over warm rolls and enjoy fresh.
Save Serving these rolls to my family always brings smiles—especially when paired with hot coffee on a cool morning. Even picky eaters eagerly ask for seconds.
Required Tools
Mixing bowls, electric mixer (optional), rolling pin, 9x13 inch baking dish, measuring cups and spoons, dough scraper or sharp knife.
Allergen Information
Contains gluten (wheat), dairy, and egg. Possible tree nut allergens if adding pecans. Always check ingredient labels for hidden allergens.
Nutritional Information (per roll)
Calories: 295. Total Fat: 11 g. Carbohydrates: 44 g. Protein: 5 g.
Save Enjoy these pumpkin cinnamon rolls any time for a comforting treat. They're best served warm and make every gathering extra special.
Recipe FAQ
- → How does pumpkin affect the dough?
Pumpkin purée adds moisture, tenderness, and subtle flavor, making the rolls extra soft and flavorful.
- → Can I prepare the rolls ahead of time?
Yes. Assemble and refrigerate overnight. Let them come to room temperature before baking in the morning.
- → What spices are best for the filling?
Cinnamon and nutmeg provide warmth and depth. Adding ginger or cloves offers extra autumn flavor.
- → How do I ensure the rolls are fluffy?
Allow proper rising times, knead until elastic texture forms, and use fresh yeast for best results.
- → Is it possible to make these rolls without eggs?
Yes. Eggs can be replaced with unsweetened applesauce or a flaxseed blend for a softer crumb texture.
- → What's the secret to creamy frosting?
Use room-temperature cream cheese and butter, beat until smooth, then add powdered sugar and vanilla gradually.