Pumpkin Cinnamon Rolls

Once fall hits, I start craving all things pumpkin. From Pumpkin Snickerdoodles to Pumpkin Pancakes, to Pumpkin Donuts, it feels like there’s a pumpkin treat enjoyed every week. These pumpkin-flavored cinnamon rolls are such a delightful treat for breakfast or as a snack. Even better, you can prepare this pumpkin cinnamon rolls recipe ahead of time so you can sleep in on Sunday morning.

You will definitely give Cinnabon a run for their money when your family smells the pumpkin and cinnamon scent waft out of your kitchen once the rolls are in the oven. You don’t just mix some pumpkin spice into these cinnamon rolls, but you mix pumpkin purée into the dough. This way, the pumpkin flavor is strong throughout the cinnamon rolls.

WHAT YOU NEED TO MAKE THIS RECIPE

Instant yeast — this fast-acting yeast goes directly into the dry ingredients. If you need to use active dry yeast, mix it into warm (110F) milk and two teaspoons of sugar.

Pumpkin purée — be sure to purchase 100% pure pumpkin purée and not pumpkin pie filling as pie filling comes pre-seasoned. I suggest Libby’s as the store brands just never seem to be as good. Pumpkin purée also adds moisture which keeps the rolls soft.

Sugar — I use both white and brown sugar. White sugar adds sweetness and structure to the cookie, whereas brown sugar adds a delicious molasses flavor to the cinnamon rolls. Brown sugar also contributes to the soft texture of the rolls. You’ll also need brown sugar for the filling of the rolls.

Spices — warming spices such as cinnamon, ground ginger, and nutmeg are used to flavor these pumpkin cinnamon rolls.

Maple syrup — be sure to use real maple syrup for the cream cheese glaze and not pancake syrup.

HOW TO MAKE PUMPKIN CINNAMON ROLLS

1. In the bowl of your stand mixer, add the flour, sugars, yeast, spices, and salt, then whisk together to combine and set aside.

2. Add the pumpkin purée, egg, vanilla, and the warm milk and butter mixture to the flour mixture. Mix on low speed with the dough hook attachment until the dough is smooth and tacky, about 15 minutes.

3. Transfer the dough to a lightly oiled bowl, turning to coat it in oil. Cover and let rise in a warm place until doubled in size, about 1 hour. Punch down the dough and turn it out onto a lightly floured surface. Roll into roughly a 12×18-inch rectangle.

4. Spread the butter all over the dough, leaving about a ½-inch border on one long side.

5. Mix the brown sugar and spices then sprinkle all over the butter and gently pat down with your hands.

6. Starting on the long side opposite the border, tightly roll up into a log.

7. Cut the dough into 12 (1 ½-inch) thick rounds and place in a generously buttered baking dish.

8. Cover and let rise in a warm place until almost doubled in size, about 1 hour.

9. Bake for 30 minutes or until the tops are golden brown.

10. In a bowl, beat the cream cheese until smooth. Sift in the powdered sugar and mix in the maple syrup and vanilla. Spread the glaze over the warm rolls before serving.

PRO TIPS FOR MAKING THIS RECIPE

• Make sure your brown sugar is soft and moist for the best pumpkin cinnamon rolls. If your brown sugar has hardened, don’t worry, it’s an easy fix! I wrote a detailed post on how to soften brown sugar.
• If you don’t have brown sugar, you can follow this post on how to make brown sugar.
• Room temperature egg will mix more evenly into the dough. Place your egg into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge ahead of time.
• Measure your flour correctly to avoid dry and dense pumpkin cinnamon rolls. Adding too much flour to the recipe is the most common mistake. The easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• The easiest way to spread the butter onto the dough is by placing the butter in a bowl first and then mixing it with a spoon or spatula until easily spreadable. Transfer to the dough and spread evenly. Doing so will help keep it from tearing the dough.
• Pumpkin spice can be used in place of the individual spices if desired.
• For the tastiest results, use real vanilla extract instead of artificial extract.
• Lightly flour the counter and the rolling pin to ensure the dough doesn’t stick as you roll it out.

FREQUENTLY ASKED QUESTIONS

What is the easiest way to cut cinnamon rolls?

The easiest way to slice the dough after rolling is by using unscented dental floss or clean thread. Cut a long piece of thread and then slide it under your dough, wrap it around the top, and pull the thread in opposite directions in one quick motion to cleanly slice through the dough. This method helps the rolls keep their beautiful round shape. While you can use a knife, your rolls may be flattened a bit or slightly lopsided. Not to worry though, lopsided cinnamon rolls are just as delicious.

Can I make these ahead of time?

You can make components of this recipe ahead of time. You can prepare the pumpkin-flavored cinnamon roll dough the night before, and instead of letting it rise on the counter, cover it and allow for an overnight rise. The filling and cream cheese glaze can be prepared beforehand and stored in an airtight container in the fridge as well. Simply bring the filling and glaze to room temperature before using. Alternatively, you can assemble the rolls, and once they’re in the baking dish, proof them overnight in the fridge instead of on the counter and bake after allowing the rolls to sit out for 30 minutes.

How do I store leftovers?

To keep these pumpkin-flavored cinnamon rolls moist and fresh, they must be tightly wrapped with plastic wrap or placed in an airtight container. ​​ Leftovers will last at room temperature for up to 2 days or in the fridge for up to a week. Reheat them in the oven or microwave until warmed through before serving.

Can I freeze these rolls?

I prefer freezing this recipe after baking. Skip icing with the cream cheese glaze, and then once the rolls have cooled, you can wrap them up tightly in plastic and transfer them to a freezer-safe bag or container. Freeze these pumpkin spice cinnamon rolls for up to two months. Thaw and reheat before coating with the cream cheese glaze.

If you’ve tried this Pumpkin Cinnamon Rolls recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Print

5 from 19 votes

Pumpkin Cinnamon Rolls

Soft, fluffy, and moist, these homemade Pumpkin Cinnamon Rolls are a delicious fall treat. Filled with brown sugar and topped with a simple cream cheese glaze, you won't be able to stop at one!

Course Breakfast, Dessert

Cuisine American

Prep Time 2 hours 40 minutes

Cook Time 30 minutes

Total Time 3 hours 10 minutes

Servings 12 rolls

Calories 454kcal

Author John Kanell

Equipment

• ▢
  Mixer

Ingredients

For the Dough:

• ▢ 3 ½ cups all-purpose flour (420g) plus more if needed
• ▢ ¼ cup granulated sugar (50g)
• ▢ ¼ cup light brown sugar (55g)
• ▢ 2 ¼ teaspoons instant yeast (0.25 oz packet)
• ▢ 1 ½ teaspoons cinnamon
• ▢ 1 ½ teaspoons ground ginger
• ▢ 1 teaspoon salt
• ▢ ½ cup whole milk (120mL)
• ▢ 4 tablespoons unsalted butter (57g)
• ▢ ¾ cup pumpkin purée (168g)
• ▢ 1 large egg room temp
• ▢ 1 tablespoon vanilla extract (15mL)

For the Filling:

• ▢ ½ cup unsalted butter room temperature (113g)
• ▢ ¾ cup packed light brown sugar (165g)
• ▢ 1 tablespoon ground cinnamon
• ▢ ½ teaspoon ground ginger
• ▢ ½ teaspoon freshly grated nutmeg

For the Cream Cheese Glaze:

• ▢ 6 ounces cream cheese room temperature (170g)
• ▢ 1 cup powdered sugar (120g)
• ▢ 3 tablespoons maple syrup
• ▢ 2 teaspoons vanilla extract

Instructions

For the Dough:

• In the bowl of your stand mixer, add the flour, sugars, yeast, spices, and salt, then whisk together to combine and set aside.
• In a separate bowl or liquid measuring cup, add the milk and 4 Tbsp butter. Microwave until warm to the touch (about 110F) and stir until butter is melted.
• To the flour mixture, add the pumpkin purée, egg, vanilla, and warm milk mixture. Using the dough hook attachment, mix on low speed until the dough is smooth and tacky, about 15 minutes. (Dough should not stick to your finger when touched. If it does after 15 minutes, add another tablespoon or two of flour.) Transfer the dough to a lightly oiled bowl, turning to coat it in oil. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Generously butter a 13x9-inch baking dish.
• Punch down the dough and turn it out onto a lightly floured surface. Roll into roughly a 12x18-inch rectangle.

For the Filling:

• Spread the butter all over the dough, leaving about a ½-inch border on one long side. In a small bowl, mix together the brown sugar and spices. Sprinkle all over the butter and gently pat down with your hands.
• Starting on the long side opposite the border, tightly roll up into a log. Cut the dough into 12 (1 ½-inch) thick rounds and place in the butter baking dish.
• Cover and let right in a warm place until almost doubled in size, about 1 hour.
• When almost ready to bake, preheat the oven to 350F.
• Uncover and bake for 30 minutes or until the tops are golden brown. Let cool for 10 minutes.

For the Cream Cheese Glaze:

• In a bowl, beat the cream cheese until smooth. Sift in the powdered sugar. Add the maple syrup and vanilla. Beat until well combined.
• Spread the glaze over the warm rolls before serving.

Video

Notes

• Make sure your brown sugar is soft and moist for the best cookies. If your brown sugar has hardened, don’t worry, it’s an easy fix! I wrote a detailed post on how to soften brown sugar.
• If you don’t have brown sugar, you can follow this post on how to make brown sugar.
• Room temperature egg will mix more evenly into the dough. Place your egg into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge ahead of time.
• Measure your flour correctly to avoid dry and dense pumpkin cinnamon rolls. Adding too much flour to the recipe is the most common mistake. The easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• The easiest way to spread the butter onto the dough is by placing the butter in a bowl first and then mixing it with a spoon or spatula until easily spreadable. Transfer to the dough and spread evenly. Doing so will help keep it from tearing the dough.
• Pumpkin spice can be used in place of the individual spices if desired.
• For the tastiest results, use real vanilla extract instead of artificial extract.
• Lightly flour the counter and the rolling pin to ensure the dough doesn’t stick as you roll it out.

Nutrition

Calories: 454kcal | Carbohydrates: 68g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 260mg | Potassium: 181mg | Fiber: 3g | Sugar: 37g | Vitamin A: 2968IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg

*Nutrition Disclaimer

Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!