Pumpkin Cinnamon Rolls Recipe
These Pumpkin Cinnamon Rolls are a fall favorite breakfast or dessert idea. These soft homemade rolls are stuffed with pumpkin, brown sugar, and warm spices for the ultimate fall treat.
We think that these pumpkin rolls make a great Thanksgiving morning breakfast. The sweet and spicy flavors of pumpkin, cinnamon, and cream cheese frosting make it a great holiday treat.
Table of contents
❤️ Why You’ll Love This Recipe
- Making these bakery-style cinnamon rolls at home can help you satisfy your cravings without having to leave the house.
- You only need simple ingredients so you don’t have to worry about spending a ton of money at the grocery store.
- Plus, this recipe is easy enough for beginners but feels gourmet enough for guests.
Do you love homemade cinnamon rolls? If so, you may also enjoy these Peach Cobbler Cinnamon Rolls.
🛒Ingredients
Next time you are in the grocery store stop and pick up these simple ingredients so that you can enjoy this treat with your family and friends this fall. The full list of ingredients and amounts is available in the recipe card.
- warm milk
- active yeast
- sugar
- melted butter
- salt
- egg
- egg white
- flour
- brown sugar
- pumpkin pie spice
- pumpkin puree
- cream cheese
- powdered sugar
- vanilla
- cinnamon
🔪 How to Make These Pumpkin Cinnamon Rolls
This is a quick overview of the instructions to make these sweet cinnamon rolls, You can find the full list of instructions in the printable recipe card at the bottom of this post.
In a microwave safe bowl or cup, heat the milk until just warmed. Add the yeast and 2 teaspoons of sugar and let it sit for about 5 minutes for the yeast to bloom.
In the bowl of a stand mixer, add the remaining sugar, melted butter, salt, egg, egg white and flour. Once the yeast has bloomed, add it to the mixing bowl. Use the dough hook attachment, start to knead the dough on a low speed (2-4) and continue to knead for 5-7 minutes, until the dough starts to pull away from the sides of the bowl.
Spray a bowl with cooking spray and transfer the dough to the bowl and cover with a clean towel and let rise for an hour. It should double in size.
Once the dough has risen, flour a flat surface and roll the dough into a large rectangle, roughly 12” x 16” in size.
Line a small bowl with a couple of paper towels and add the pumpkin puree. Gently press down with the towels to absorb a bit of the moisture. Remove the towel and add the remaining filling ingredients–brown sugar, pumpkin pie spice, and butter.
Use a spatula to spread an even layer over the dough.
Use a knife or pizza cutter and cut 12 equal-sized strips. Roll each strip up to create a cinnamon roll. Place the cinnamon roll in a greased 9 x 13 pan. Repeat until all cinnamon rolls are spaced evenly in the pan.
Let rise for 20-30 minutes, until doubled in size. Preheat the oven to 350 degrees. Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown. Cool completely.
Beat the cream cheese and butter together until light and fluffy. Add in the powdered sugar, vanilla and cinnamon.
Spread in an even layer over the tops of the cinnamon rolls.
🥄 Equipment
Grab these kitchen tools to help you make these soft cinnamon rolls.
- microwave-safe
- stand mixer with a dough hook
- large bowl
- lightweight kitchen towels
- rolling pin
- small bowls
- spatula
- knife or pizza cutter
🥫 Storage
Storage – Store leftover homemade cinnamon rolls in an airtight container in the fridge for up to three days.
Freezing – You can also freeze these cinnamon rolls so feel free to make a big batch and save some for later! Simply wrap them tightly in plastic wrap, then place them in an airtight container or freezer bag. They will keep for up to 3 months in the freezer.
Reheating – We like to reheat cinnamon rolls in the microwave for 20-30 seconds at a time.
Serve With
Cinnamon rolls pair well with a cup of coffee or a glass of milk. If you want to pair them with a protein source for breakfast such as this Slow Cooker Breakfast Casserole with Sausage.
💭 Tips
Here are a few tips that you can use to ensure that this recipe turns out perfectly for you when you make it.
- Make sure that your yeast is fresh and in date, otherwise your dough may not rise.
- If you don’t have a warm spot in your house you can allow the dough to rise in the oven with the oven light on.
- Don’t overbake the cinnamon rolls, you want the center to still be soft.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Active dry yeast is best for this recipe. If you keep your yeast in the freezer like we do, allow it to come to room temperature before using.
No, pumpkin pie filling has other ingredients added to it, whereas pumpkin puree is 100% pumpkin.
🍽 More Dessert Recipes
Do you enjoy dessert recipes with warm spices? If so, you may also enjoy these recipes:
- Pumpkin Spice Latte Cake
- Pumpkin Coffee Cake With Streusel
- Cauldron Oreo Truffles
- Rum Soaked Cherries
🧾Recipe Card
Want to make this pumpkin cinnamon roll recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pumpkin Cinnamon Rolls Recipe
Equipment
- microwave-safe
- stand mixer with dough hook
- large bowl
- light weight kitchen towels
- Rolling Pin
- Small bowls
- Spatula
- knife or pizza cutter
Ingredients
- ¾ cup warm milk between 100-110 degrees
- 2 ¼ teaspoons active yeast 1 packet
- ¼ cup sugar
- ¼ cup melted butter
- 1 teaspoon salt
- 1 egg
- 1 egg white
- 3 cups flour
Filling:
- ½ cup butter softened
- ½ cup brown sugar
- 2 Tablespoons pumpkin pie spice
- ½ cup pumpkin puree
Frosting:
- 4 ounces cream cheese softened
- ¼ cup butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
Instructions
- In a microwave safe bowl or cup, heat the milk until just warmed.
- Add the yeast and 2 teaspoons of sugar and let it sit for about 5 minutes for the yeast to bloom.
- In the bowl of a stand mixer, add the remaining sugar, melted butter, salt, egg, egg white and flour.
- Once the yeast has bloomed, add it to the mixing bowl.
- Use the dough hook attachment, start to knead the dough on a low speed (2-4) and continue to knead for 5-7 minutes, until the dough starts to pull away from the sides of the bowl.
- If it looks too sticky, add 1 tablespoon of flour and see if that helps form a ball.
- Spray a bowl with cooking spray and transfer the dough to the bowl and cover with a clean towel and let rise for an hour. It should double in size.
- Once the dough has risen, flour a flat surface and roll the dough into a large rectangle, roughly 12” x 16” in size.
- Line a small bowl with a couple of paper towels and add the pumpkin puree.
- Gently press down with the towels to absorb a bit of the moisture.
- Remove the towel and add the remaining filling ingredients–brown sugar, pumpkin pie spice and butter.
- Whisk until the filling is smooth.
- Use a spatula to spread an even layer over the dough.
- Use a knife or pizza cutter and cut 12 equal sized strips.
- Roll each strip up to create a cinnamon roll.
- Place the cinnamon roll in a greased 9 x 13 pan.
- Repeat until all cinnamon rolls are spaced evenly in the pan.
- Set the pan in a warm, draft free location and let rise for 20-30 minutes, until doubled in size.
- Preheat the oven to 350 degrees. Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown.
- Remove and allow to cool completely before frosting.
- To make the frosting, beat the cream cheese and butter together until light and fluffy.
- Add in the powdered sugar, vanilla and cinnamon and beat until smooth.
- Spread in an even layer over the tops of the cinnamon rolls.
