Pumpkin Cinnamon Rolls Recipe
There is nothing quite like waking up to the warm, comforting aroma and tender, sweet goodness of freshly baked Pumpkin Cinnamon Rolls. These rolls take the classic favorite to a new level by infusing the dough with rich pumpkin puree, adding moisture and that beautiful autumnal color, while the spiced cinnamon filling offers a perfect balance of sweet and spicy. Whether you’re making these for a cozy weekend brunch or a fall holiday treat, Pumpkin Cinnamon Rolls deliver a soft, pillowy texture with every bite, crowned with a luscious maple frosting that is simply irresistible. Trust me, once you taste these, they’ll become your new go-to cinnamon roll recipe for the season and beyond!
Ingredients You’ll Need
Making these Pumpkin Cinnamon Rolls is delightfully simple, thanks to a handful of essential ingredients that each play a starring role. From the warm milk that activates the yeast, to the pumpkin puree that gives the rolls their tender crumb and gorgeous hue, every component is chosen to create the perfect harmony of flavor and texture.
- Whole Milk (warm to touch): Activates the yeast gently for a fluffy rise without killing the live cultures.
- All-Purpose Flour: The foundation for the dough, it balances structure and softness.
- Instant Yeast: Ensures a predictable rise and airy texture in the rolls.
- Light Brown Sugar: Adds sweetness with a subtle molasses flavor that complements the pumpkin.
- Ground Cinnamon: Brings warm spice notes that define the classic cinnamon roll taste.
- Salt: Enhances all the flavors while balancing the sweetness.
- Pumpkin Puree: Adds moisture, color, and that unmistakable fall flavor to the rolls.
- Unsalted Butter (melted and room temperature): Adds richness to both the dough and filling for a tender crumb and luscious mouthfeel.
- Large Egg: Binds the dough while adding a slight richness.
- Granulated Sugar: Provides extra sweetness and texture in the filling.
- Warm Spices (ginger, nutmeg, allspice, cloves): Create a complex, cozy flavor profile that elevates the cinnamon filling.
- Pure Maple Syrup: Sweetens and flavors the maple frosting uniquely and naturally.
- Powdered Sugar: Ensures a smooth, creamy frosting to top the rolls beautifully.
- Egg Yolk and Water (for egg wash): Gives the rolls a perfectly golden, glossy finish.
How to Make Pumpkin Cinnamon Rolls
Step 1: Prepare the Dough
Start by warming your milk gently to around 180ºF to activate the yeast properly, then cool it down to a warm 100ºF-115ºF so it’s comfortable to the touch. While the milk cools, whisk together the dry ingredients – flour, instant yeast, brown sugar, cinnamon, and salt – to ensure even distribution of yeast and spices. Next, combine the warm milk with pumpkin puree, melted butter, and lightly beaten egg for a lovely, smooth wet mixture. Slowly add your dry ingredients to the wet and stir until the dough begins to come together.
Step 2: Knead and Proof
Transfer the dough to a mixer fitted with a dough hook or use your hands with a Danish dough whisk, kneading for about 7 to 8 minutes. The dough should become soft and slightly sticky but still peel away from your bowl’s sides. You might need to add just a tablespoon or two of extra flour if it’s too tacky. Shape your dough into a smooth ball, place it in a greased bowl covered with a kitchen towel, and let it rest in a warm spot for about an hour until it doubles in size. This step is where the magic happens and your dough gets that irresistible fluff!
Step 3: Mix the Cinnamon Spice Filling
In a separate bowl, blend the sugars with cinnamon, ginger, nutmeg, allspice, and cloves for a fragrant, spiced filling that will be spread over the dough. The room-temperature butter is key here to help everything meld perfectly when spread on your dough before rolling it up.
Step 4: Shape and Fill the Rolls
Once your dough has doubled, punch it down to release excess air and roll it out into a 10” by 12” rectangle on a lightly floured surface. Spread the softened unsalted butter evenly over the dough, leaving a small border around the edges to prevent seepage. Sprinkle your cinnamon spice mixture generously and evenly, making sure every bite will have that luscious, spiced sweetness. Roll the dough up tightly along the longer side to form a neat log.
Step 5: Cut and Proof the Rolls
Using a sharp knife, slice your log into 6 equal pieces for ideal size and baking. Arrange the rolls cut side down in a greased baking pan or sheet, then cover and let them rise once more for about 25 minutes or until doubled again. This final rise is crucial for soft, fluffy rolls that practically melt in your mouth.
Step 6: Bake with an Egg Wash
Prepare an egg wash by whisking one egg yolk with a tablespoon of water and brush it over the tops of your risen rolls. This wash will bake into a shiny, golden crust that is visually stunning. Bake the rolls at 350ºF for 20-25 minutes until they’re beautifully puffed and golden, then allow them to cool slightly before frosting.
Step 7: Maple Frosting
Whip together softened butter, maple syrup, vanilla extract, milk, powdered sugar, and a pinch of salt to create a luscious maple frosting. Spread this over the warm rolls for a sweet, smooth topping that complements the pumpkin and spices perfectly, turning these rolls into an absolute delight.
How to Serve Pumpkin Cinnamon Rolls
Garnishes
For a little extra pizzazz, consider sprinkling the top of your frosted Pumpkin Cinnamon Rolls with chopped toasted pecans or pecan pralines. A light dusting of cinnamon or nutmeg also adds a lovely visual cue and an aromatic boost to each serving. These simple touches not only enhance flavor but make your presentation feel extra special.
Side Dishes
These rolls pair elegantly with a cup of spiced chai tea, rich coffee, or even a creamy hot chocolate for a truly cozy experience. For a heartier brunch, pair your Pumpkin Cinnamon Rolls with scrambled eggs, fresh fruit salad, or a light yogurt parfait, balancing the sweetness with some savory or fresh bites.
Creative Ways to Present
If you want to impress guests, serve your Pumpkin Cinnamon Rolls on a rustic wooden board or a pretty cake stand, garnished with fresh rosemary sprigs or small pumpkins for a festive touch. You can also drizzle some extra maple syrup or even pumpkin caramel sauce on the side for dipping—a decadent way to enjoy these rolls beyond traditional frosting.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place your cooled Pumpkin Cinnamon Rolls in an airtight container and store them at room temperature. They stay soft and fresh for about 2 days, making it easy to enjoy morning-after treats without losing any of that fresh-baked comfort.
Freezing
You can freeze Pumpkin Cinnamon Rolls either before or after baking. To freeze before baking, prepare and slice your rolls, place them in a baking dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and allow a full second rise before baking. For baked rolls, wrap them well in foil or plastic wrap, then freeze. Thaw before reheating to enjoy fresh-tasting rolls any time.
Reheating
To warm leftover or thawed rolls, microwave them for about 20 seconds to restore softness, or heat in a 300ºF oven for 10 minutes wrapped loosely in foil. Reheat gently to maintain that soft, tender crumb without drying out your delicious Pumpkin Cinnamon Rolls.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works wonderfully and is actually the easiest option to find year-round. Just make sure it’s plain pumpkin and not pumpkin pie filling, which has added spices and sugar.
What if I don’t have instant yeast? Can I use active dry yeast?
You can use active dry yeast, but be sure to proof it first in warm water with a pinch of sugar until foamy, which takes around 5-10 minutes. Adjust the recipe slightly to accommodate this step for a successful rise.
Can I make these Pumpkin Cinnamon Rolls vegan?
With some swaps, yes! Use plant-based milk and vegan butter substitutes, and replace the egg with a flax or chia egg. The dough texture will change a bit, but you can still get delightful pumpkin rolls with a similar flavor.
Is there a way to make the frosting dairy-free?
Definitely! Swap the butter and milk in the frosting for your favorite dairy-free alternatives like coconut or almond milk and vegan margarine. The maple syrup keeps the frosting naturally sweet and flavorful.
How can I tell when the rolls are perfectly baked?
Look for a golden-brown top and a light spring-back when gently pressed. The rolls should smell fragrant and have a slightly firm but soft texture. You can also insert a toothpick—if it comes out clean, your rolls are ready.
Final Thoughts
There’s something truly heartwarming about Pumpkin Cinnamon Rolls that brings a bit of cozy happiness to any morning. With their soft, tender crumb, beautifully spiced filling, and luscious maple frosting, they’re simply irresistible and perfect for sharing with friends or family. I’m incredibly excited for you to try making these yourself — once you do, I’m sure Pumpkin Cinnamon Rolls will become a cherished staple in your baking repertoire just like they are in mine. Enjoy every delicious bite!
PrintPumpkin Cinnamon Rolls Recipe
Delight in these soft and fluffy Pumpkin Cinnamon Rolls, perfectly spiced with a blend of cinnamon, ginger, nutmeg, and cloves, wrapped in a tender pumpkin-infused dough, and topped with a luscious maple frosting. Ideal for autumn mornings or special occasions, these rolls offer a comforting twist on a classic favorite.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 rolls 1x
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Rolls
- 1/3 cup Whole Milk, warm to the touch (100-115ºF)
- 2 cups All-Purpose Flour
- 1 1/2 tsp Instant Yeast (1/2 package)
- 2 tbsp Light Brown Sugar
- 1 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1/2 cup Pumpkin Puree
- 1 tbsp Unsalted Butter, melted
- 1 large Egg, lightly beaten
Cinnamon Spice Filling
- 2 tbsp Light Brown Sugar, lightly packed
- 2 tbsp Granulated Sugar
- 1/2 tbsp Ground Cinnamon
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/8 tsp AllSpice
- 1/8 tsp Ground Cloves
- 3 tbsp Unsalted Butter, room temperature
Maple Frosting
- 2 tbsp Unsalted Butter, room temperature
- 2 tbsp Pure Maple Syrup
- 1 tsp Vanilla Extract
- 2 tbsp Whole Milk
- 2 cups Sifted Powdered Sugar
- 1/8 tsp Salt
Egg Wash
- 1 large Egg Yolk
- 1 tbsp Water
Instructions
- Warm the Milk: In a small saucepan, warm the milk over low-medium heat until it reaches 180ºF. Remove from heat and let it cool to 100ºF-115ºF, or until warm to the touch. Alternatively, microwave in a heat-proof glass measuring cup for 15-second intervals until it reaches 180ºF, then cool accordingly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, instant yeast, light brown sugar, ground cinnamon, and salt until evenly combined. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk together the warm milk, pumpkin puree, melted unsalted butter, and lightly beaten egg until smooth.
- Form the Dough: Add the dry ingredient mixture to the wet ingredients and stir with a spatula until the dough begins to form. Transfer to a stand mixer bowl fitted with a dough hook and knead on low speed for 7-8 minutes until the dough is soft, slightly sticky, and pulls away from the sides. If too sticky, incorporate up to 1/4 cup additional flour, one tablespoon at a time.
- Knead by Hand: Transfer dough to a lightly floured surface and gently knead into a smooth ball. Place in a lightly greased medium bowl, cover with plastic wrap or a clean towel, and set in a warm place to rise until doubled in size, about 1 hour.
- Prepare Cinnamon Filling: In a small bowl, combine the light brown sugar, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, allspice, and ground cloves. Set aside. Keep the room temperature unsalted butter ready for spreading during assembly.
- Shape the Rolls: After the dough has doubled, punch it down and roll out on a floured surface to a 10″ x 12″ rectangle. Spread the softened butter evenly over the dough, leaving a 1/4 inch border. Sprinkle the cinnamon sugar spice mixture over the buttered dough.
- Roll and Slice: Starting from the long edge, roll the dough tightly into a log. Slice into 6 equal pieces using a sharp knife, trimming the ends if desired for neat edges. Place the rolls cut side down on a lightly greased 8×8-inch baking pan or sheet pan.
- Second Rise: Cover the rolls with plastic wrap or a kitchen towel and let rise in a warm spot until doubled, about 25 minutes. For overnight preparation, cover tightly and refrigerate; before baking, allow to rise at room temperature for 1 hour.
- Apply Egg Wash: In a small bowl, beat the egg yolk and water together. Brush this mixture lightly over the tops of the rolls to help them bake to a golden finish.
- Bake: Preheat oven to 350ºF and bake the rolls on the middle rack for 20-25 minutes until golden brown and cooked through. Remove and cool for 10-15 minutes before frosting.
- Make Maple Frosting: In a bowl, cream the room temperature butter with pure maple syrup and vanilla extract. Alternately add sifted powdered sugar and whole milk, stirring until smooth and spreadable. Add salt to balance sweetness.
- Frost and Serve: Spread the maple frosting generously over the warm pumpkin cinnamon rolls and serve immediately for the best flavor and texture.
Notes
- Use whole milk for the richest texture; warming milk activates yeast and helps the dough rise better.
- Ensure dough is not too sticky before rolling; add flour gradually as needed.
- Room temperature ingredients, especially butter and egg, improve dough consistency and flavor absorption.
- For an overnight option, allow dough to rise once, then refrigerate; bring to room temperature for the second rise before baking.
- Maple syrup in the frosting enhances flavor and pairs beautifully with pumpkin and warm spices.
- Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 50 mg
Keywords: pumpkin cinnamon rolls, pumpkin rolls, autumn breakfast, pumpkin dessert, cinnamon roll recipe, maple frosting, spiced rolls
