Pumpkin Cinnamon Rolls Recipe

The Ultimate Cozy Fall Breakfast Treat

There is nothing quite like the smell of warm spices filling your home on a crisp autumn morning. This Pumpkin Cinnamon Rolls Recipe is the perfect way to elevate your weekend brunch, combining the classic comfort of a sticky, gooey roll with the seasonal richness of real pumpkin puree. Whether you are hosting family or just want a festive treat, these rolls are soft, pillowy, and perfectly spiced. Best of all, we have simplified the steps to ensure you can whip up this bakery-style delight in your own kitchen without spending all day hovering over the oven. Get ready for the most delicious fall tradition!

⏱️ Time Breakdown

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes (plus rising time)
• Servings: 12 rolls

📝 Ingredients List

For the Dough:

• 4 cups all-purpose flour
• 1/2 cup pumpkin puree
• 1/4 cup granulated sugar
• 1 packet instant yeast
• 1/2 cup warm milk
• 1/4 cup melted butter
• 1 egg

For the Filling:

• 1/2 cup brown sugar
• 2 tbsp ground cinnamon
• 1/4 cup softened butter

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large mixing bowl
• Rolling pin
• Sharp knife or dental floss (for cutting rolls)
• Measuring cups and spoons
• Baking dish (9×13 inch)
• Whisk

Step-by-Step Beginner-Friendly Instructions

1. Prepare the Dough: In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes. Stir in the pumpkin puree, melted butter, egg, and flour until a dough forms.
2. Knead: Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic. 🥣
3. Rise: Place in a greased bowl, cover with a warm towel, and let rise for 1 hour or until doubled in size.
4. Fill and Roll: Roll the dough into a large rectangle. Spread softened butter evenly, then sprinkle with the brown sugar and cinnamon mixture. Roll the dough tightly into a log.
5. Cut and Bake: Slice into 12 even rolls using a sharp knife or floss. Place in a baking dish and let rest for 20 minutes before baking at 375°F (190°C) for 20 minutes. ✨
6. Glaze: Whisk the glaze ingredients until smooth and drizzle generously over the warm rolls.

💡 Pro Tips Section

• Storage: Keep leftover rolls in an airtight container at room temperature for up to 3 days. Warm them in the microwave for 10 seconds for that fresh-baked taste.
• Substitutions: If you are out of pumpkin, pureed sweet potato works perfectly as a 1:1 substitute.
• Even Cuts: Use unflavored dental floss to slice your dough logs for perfectly clean, non-squashed rolls.

FAQ

Can I make these ahead of time? Yes! Prepare the rolls up to the point of putting them in the pan, then cover and refrigerate overnight. Let them come to room temperature before baking the next morning.

Pumpkin Cinnamon Rolls

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• Author: Samantha Jones
• Total Time: 50
• Yield: 12 rolls 1x
• Diet: Vegetarian

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Description

Experience the ultimate cozy fall breakfast with these soft, pillowy pumpkin-infused cinnamon rolls. Packed with seasonal spices and finished with a luscious cream cheese glaze, these rolls are the perfect weekend treat to fill your home with warmth and comforting aromas. They are simple to prepare and promise bakery-quality results that will impress family and friends alike.

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Ingredients

Scale 1x2x3x

4 cups all-purpose flour
1/2 cup pumpkin puree
1/4 cup granulated sugar
1 packet instant yeast
1/2 cup warm milk
1/4 cup melted butter
1 large egg
1/2 cup brown sugar
2 tbsp ground cinnamon
1/4 cup softened butter
4 oz cream cheese, softened
1 cup powdered sugar
2 tbsp milk
1 tsp vanilla extract

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Instructions

In a large bowl, combine warm milk, yeast, and sugar and let sit for 5 minutes.
Stir in the pumpkin puree, melted butter, egg, and flour until a dough forms.
Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic.
Place in a greased bowl, cover with a warm towel, and let rise for 1 hour or until doubled in size.
Roll the dough into a large rectangle on a floured surface.
Spread softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon mixture.
Roll the dough tightly into a log.
Slice the log into 12 even rolls using a sharp knife or dental floss.
Place rolls in a 9×13 inch baking dish and let rest for 20 minutes.
Bake at 375°F (190°C) for 20 minutes.
Whisk the glaze ingredients until smooth and drizzle generously over the warm rolls.

Notes

Keep leftover rolls in an airtight container at room temperature for up to 3 days. For a softer roll, ensure the dough rises in a draft-free, warm spot. You can swap the cream cheese glaze for a simple powdered sugar and milk icing if preferred.

• Prep Time: 30
• Cook Time: 20
• Category: Recipes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 320
• Sugar: 22g
• Sodium: 180mg
• Fat: 11g
• Saturated Fat: 6g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 45mg