Pumpkin Cinnamon Rolls Recipe

If you dream of pulling a soft, golden tray of Pumpkin Cinnamon Rolls fresh from your oven, swirling with melty cinnamon sugar and slathered in maple cream cheese frosting, you’re in for a treat! These rolls are pure cozy-season magic—tender, fragrant with pumpkin and spice, and absolutely impossible to resist. Whether you’re making them for a fall brunch or just because you crave something special, these are the ultimate Pumpkin Cinnamon Rolls you’ll want on repeat.

Why You Should Make This Recipe

• Ridiculously Soft & Fluffy: Thanks to the pumpkin puree and a touch of heavy cream, these Pumpkin Cinnamon Rolls are irresistibly tender.
• Perfect Fall Flavor: The pumpkin pie spice and rich filling create atmospheric autumn vibes in every bite.
• Crowd-Pleasing Maple Frosting: Velvety cream cheese and maple topping takes these cinnamon rolls totally over the top.
• Easy to Make Ahead: The dough comes together in one bowl and can be prepped in advance—hello, weekend breakfast hero!

Ingredients & Substitutions

You’ll be amazed by how a few classic pantry staples, plus a bit of pumpkin puree, create such unforgettable flavor and texture. Each ingredient in these Pumpkin Cinnamon Rolls has a role, whether it’s amping up the warmth, adding luscious softness, or delivering that signature swirl.

• Milk: Warm (but not hot!) milk activates the yeast and helps create a pillowy dough—any dairy or unsweetened plant milk works here.
• Active Dry Yeast: Gives your rolls their signature rise and fluff; make sure it’s fresh for the best result.
• Butter: Melted into the dough and softened for the filling, butter brings richness and a delicate, melt-in-your-mouth crumb.
• Vanilla: Adds a deep, aromatic touch that pairs beautifully with pumpkin spice.
• Large Egg: Binds the dough, boosts richness, and helps with structure.
• Pumpkin Puree: Not only gives gorgeous color, but also keeps these rolls soft, moist, and loaded with fall flavor—use pure pumpkin, not pie filling!
• All-Purpose Flour: Keeps things super light—spoon and level for best results.
• Granulated & Brown Sugar: A blend in both the dough and filling for the perfect balance of sweetness and caramel notes.
• Pumpkin Pie Spice: Warm and aromatic, this spice blend truly sets these Pumpkin Cinnamon Rolls apart—substitute with cinnamon, nutmeg, and ginger if needed.
• Salt: Just a pinch sharpens all the flavors and prevents bland dough.
• Cinnamon: The backbone of any cinnamon roll, bringing sweet spice to the filling.
• Heavy Cream: Poured over the rolls before baking, it makes them extra rich and gooey—don’t skip this step!
• Cream Cheese: For the silkiest, tangiest maple icing imaginable.
• Maple Syrup: Adds natural sweetness and pairs like a dream with pumpkin and spice.
• Powdered Sugar: Lightly thickens the frosting for the perfect cloud-like texture.
• Vanilla Bean Paste (or Extract): Optional, but wow—brings a beautiful flecked look and flavor to the frosting.

How to Make Pumpkin Cinnamon Rolls

Step 1: Activate the Yeast

Begin by gently warming your milk until just lukewarm, then stirring in a spoonful of sugar and the yeast. Give it a quick stir and let it sit for about five minutes—if a bubbly foam forms on top, you’re good to go! This helps ensure your Pumpkin Cinnamon Rolls rise perfectly, with that bakery-style softness.

Step 2: Mix Dry Ingredients and Build the Dough

While your yeast wakes up, whisk together your flour, sugars, pumpkin pie spice, and salt in a separate bowl. Once the yeast is ready, add the melted butter, vanilla, egg, and pumpkin puree to your stand mixer. Then gradually work in the dry ingredients and switch to a dough hook—knead until your dough is slightly tacky yet pulls away from the bowl. If things seem sticky, sprinkle in flour just a tablespoon at a time. Set your dough aside, covered, and let it puff up for a half-hour somewhere cozy.

Step 3: Prepare the Filling

Mix brown sugar and cinnamon together in a small bowl for your filling. Make sure your butter is nice and soft—this lets it spread easily later. The filling is what gives Pumpkin Cinnamon Rolls their signature spiral of sugary warmth!

Step 4: Roll Out, Fill, and Shape

Once risen, tip your dough onto a floured surface and roll it into a rectangle, about 14.5 x 12 inches. Spread the butter across the surface (push it gently to the very edges), then sprinkle and pat down your cinnamon sugar. Roll up the dough tightly from the long side and slice off the ends for a neat finish. Using dental floss or a sharp knife, cut into nine equal pieces for beautiful, even Pumpkin Cinnamon Rolls every time.

Step 5: Second Rise and Bake

Arrange your rolls in a buttered 8×8 inch baking dish, snug but with room to expand. Let the rolls rise a second time (about 20 minutes) until puffy and nearly doubled. Just before baking, pour heavy cream over the rolls—this step transforms them into soft, gooey, ultra-decadent treats. Bake at 350°F for 25–30 minutes until golden and set, and your kitchen smells like a cinnamon-scented hug.

Step 6: Make the Maple Cream Cheese Frosting

While the Pumpkin Cinnamon Rolls are baking, beat together cream cheese, softened butter, maple syrup, powdered sugar, and vanilla. If it’s too thin, add a bit more powdered sugar; if it’s too thick, stir in a splash of milk. Slather the frosting over warm rolls as soon as they come out of the oven, letting it melt into every swirl!

How to Serve Pumpkin Cinnamon Rolls

Garnishes

For that bakery-worthy finish, sprinkle a dash of extra cinnamon or pumpkin pie spice right over the frosting. Try adding chopped toasted pecans or walnuts for a nutty crunch—or drizzle with a little more maple syrup for glossy, fall decadence.

Side Dishes

Pair your Pumpkin Cinnamon Rolls with a cozy latte, chai tea, or a steaming mug of apple cider. For a full brunch spread, they shine alongside fluffy scrambled eggs, smoked bacon, or a colorful fresh fruit salad.

Creative Ways to Present

Try stacking them high on a pretty cake stand for a brunch buffet, or serving individual rolls in parchment muffin liners for a café-style effect. If you’re feeling festive, arrange the rolls in a pumpkin shape on a platter and tuck a cinnamon stick in the center for a charming edible centerpiece!

Make Ahead and Storage

Storing Leftovers

Any leftover Pumpkin Cinnamon Rolls can be stored in an airtight container in the fridge for up to 5 days. For best results, keep the rolls and frosting separate until serving—just spread on the icing when you’re ready to enjoy!

Freezing

These rolls freeze beautifully! Wrap baked (and cooled) rolls tightly in plastic wrap and foil, and freeze for up to 2 months. Pop a roll straight from the freezer into the microwave or let it thaw overnight in the fridge for a just-baked taste whenever you want.

Reheating

To reheat, simply microwave an individual Pumpkin Cinnamon Roll for about 15–20 seconds, or warm the whole pan (covered with foil) in a 325°F oven for 10–15 minutes. Add the frosting after heating so it stays swoon-worthy and silky.

FAQs

Final Thoughts

Honestly, these Pumpkin Cinnamon Rolls are fall baking at its best—simple enough for any home baker, yet impressive enough to share with those you love. If you’ve never tried homemade cinnamon rolls with a pumpkin twist, now’s the moment! Dust off your mixer, swirl on some frosting, and don’t forget to savor every bite—you absolutely deserve it!

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