Pumpkin Cinnamon Rolls: Easiest Recipe

Oh, my goodness, are we talking about Pumpkin Cinnamon Rolls? You’ve hit my sweet spot! The mere mention of Pumpkin Cinnamon Rolls conjures up a flurry of autumn memories in my kitchen. I can almost smell the warm, spicy aroma wafting through the air, a scent that instantly transports me back to cozy Sunday mornings with my family.

This particular Pumpkin Cinnamon Rolls recipe? It’s more than just a recipe; it’s a tradition, a hug in pastry form. It all started when I tried to impress my mother-in-law, Martha, who’s a baking legend in our family. Let’s just say my first attempt at these Pumpkin Cinnamon Rolls was a bit of a disaster – the dough was too sticky, the filling leaked out, and the frosting was… well, let’s just say it wasn’t pretty.

But, stubborn as I am, I refused to give up. Years of tweaking, testing, and plenty of flour-dusted disasters later, I finally nailed it. Now, these Pumpkin Cinnamon Rolls are a non-negotiable part of our fall festivities. My kids practically riot if I even *think* about skipping them! They love to help, even if it mostly involves making a mess.

Trust me, if I can conquer Pumpkin Cinnamon Rolls chaos with two energetic kids underfoot, you can too. This recipe is surprisingly forgiving, and the end result is so worth it. So, grab your apron, and let’s dive into making these delicious, unforgettable Pumpkin Cinnamon Rolls! I can’t wait for you to try this recipe, it will become a tradition for you too!

Ingredients for Pumpkin Perfection

Alright, let’s gather our ingredients for these amazing Pumpkin Cinnamon Rolls. I’ve made these so many times, I practically know this list by heart! Here’s what you’ll need:

For the Dough:

• 1 cup warm milk (about 105-115°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1 teaspoon salt
• 1 large egg
• 4 cups all-purpose flour, plus more for dusting

For the Pumpkin Filling:

• 1 cup pumpkin puree (not pumpkin pie filling!)
• 1/2 cup packed brown sugar
• 2 tablespoons unsalted butter, softened
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons milk, to reach desired consistency

Now, a little secret: I always use organic pumpkin puree in my Pumpkin Cinnamon Rolls. I find it has a richer, smoother flavor, which makes a big difference in the final result. It’s a little pricier, but so worth it. And when it comes to butter, I swear by European-style butter for my Pumpkin Cinnamon Rolls – the higher fat content makes the dough extra tender.

Don’t be afraid to experiment with spices in these Pumpkin Cinnamon Rolls! Sometimes, I add a pinch of nutmeg or cloves to the filling for a little extra warmth. My son, Ben, insists on adding a dash of maple syrup to the cream cheese frosting for an extra touch of sweetness.

If you’re short on time, you can even use store-bought cinnamon roll dough in a pinch. Though, honestly, nothing beats the taste and texture of homemade Pumpkin Cinnamon Rolls dough. However, I understand how life can get, especially around the holidays. So no shame in taking a shortcut!

How to Make Pumpkin Cinnamon Rolls – Step by Step

Okay, here comes the fun part – making these Pumpkin Cinnamon Rolls! Don’t worry; I’ll walk you through every step.

1. Activate the Yeast: In a large bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until foamy. This step is crucial; it ensures your Pumpkin Cinnamon Rolls dough will rise properly. I remember one time I skipped this step and ended up with flat, dense rolls – never again!
2. Combine Wet Ingredients: Add the sugar, melted butter, salt, and egg to the yeast mixture. Whisk until well combined. This part always reminds me of making pancakes with my grandma. A similar process for making deliciousness!
3. Add Flour: Gradually add the flour, one cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but not unmanageable. If it’s too sticky, add a little more flour, a tablespoon at a time. I learned this trick after many sticky dough disasters when making my Pumpkin Cinnamon Rolls.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook. Kneading develops the gluten, which gives the Pumpkin Cinnamon Rolls their structure.
5. First Rise: Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens! I usually put mine in the oven with the light on or near a sunny window. While the dough is rising, I sometimes read a book, or take a walk around the neighborhood, depending on the weather.
6. Prepare the Filling: While the dough is rising, prepare the pumpkin filling by combining the pumpkin puree, brown sugar, softened butter, pumpkin pie spice, and cinnamon in a bowl. Mix well until smooth and creamy. I have to keep my kids from eating this by the spoonful. It’s so good, it’s like a dessert all on its own. If you want to try something different, for other recipes, check out this Cinnamon Sugar Pizza Made With Crescent Rolls for a sweet treat!
7. Roll Out the Dough: Once the dough has doubled, gently punch it down to release the air. Roll it out on a lightly floured surface into a large rectangle, about 12×18 inches. I find that using a rolling pin with guides helps me get an even thickness for my Pumpkin Cinnamon Rolls.
8. Spread the Filling: Spread the pumpkin filling evenly over the dough, leaving a 1/2-inch border along one long edge. This ensures the filling stays inside when you roll it up.
9. Roll and Slice: Starting from the opposite long edge, tightly roll up the dough into a log. Pinch the seam to seal. Use a sharp knife or dental floss to slice the log into 12 equal rolls. The dental floss trick is a game-changer for making clean cuts with my Pumpkin Cinnamon Rolls!
10. Second Rise: Place the rolls in a greased 9×13 inch baking dish. Cover with plastic wrap and let rise for another 30-45 minutes. They’ll puff up beautifully!
11. Bake: Preheat oven to 350°F (175°C). Bake the Pumpkin Cinnamon Rolls for 25-30 minutes, or until golden brown. Keep an eye on them; you don’t want them to get too dark.
12. Make the Frosting: While the rolls are baking, prepare the cream cheese frosting by beating the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Add milk, one tablespoon at a time, until you reach your desired consistency. For my Pumpkin Cinnamon Rolls, I always like my frosting to be just slightly runny.
13. Frost and Enjoy: Once the Pumpkin Cinnamon Rolls are out of the oven, let them cool slightly before frosting. Generously spread the cream cheese frosting over the warm rolls. Serve immediately and enjoy! Don’t be afraid to slather on the frosting, because that’s what makes these Pumpkin Cinnamon Rolls so delicious.

Serving & Enjoying Your Pumpkin Cinnamon Rolls

Serving these Pumpkin Cinnamon Rolls is where the real joy begins! My family has different preferences, of course. My husband, Tom, likes his Pumpkin Cinnamon Rolls warm with a big mug of black coffee. The bitterness of the coffee really complements the sweetness of the rolls, he says.

My daughter, Emily, on the other hand, prefers her Pumpkin Cinnamon Rolls with a scoop of vanilla ice cream. She says it turns them into the ultimate dessert. I have to admit, it’s pretty delicious. For other fun desserts, check out these Cinnamon Sugar Snowballs, you might enjoy them!

I usually make these Pumpkin Cinnamon Rolls for special occasions, like Thanksgiving brunch or Christmas morning. They’re always a huge hit, and there are never any leftovers. Though, if you *do* happen to have any leftover Pumpkin Cinnamon Rolls, they’re fantastic reheated in the microwave for a quick and easy breakfast.

Presentation-wise, I like to sprinkle a little extra cinnamon on top of the frosted Pumpkin Cinnamon Rolls for a pop of color. Sometimes, I’ll even add a drizzle of maple syrup or a sprinkle of chopped pecans for extra flair.

Whenever I bring these Pumpkin Cinnamon Rolls to a potluck or bake sale, they disappear in minutes. People always rave about how soft and flavorful they are, and they always ask for the recipe. That’s how I know I’ve truly perfected my Pumpkin Cinnamon Rolls recipe.

FAQs About Pumpkin Cinnamon Rolls

I get a lot of questions about these Pumpkin Cinnamon Rolls, so I thought I’d answer a few of the most common ones here.

Q: Can I make the dough ahead of time?
A: Absolutely! You can prepare the dough through the first rise, then punch it down, wrap it tightly in plastic wrap, and refrigerate it overnight. The next morning, let it sit at room temperature for about 30 minutes before rolling it out and continuing with the recipe. This is a great tip for making Pumpkin Cinnamon Rolls on a busy holiday morning.

Q: Can I use store-bought cinnamon roll dough?
A: Yes, you can, but the taste and texture won’t be quite the same. If you’re short on time, store-bought dough is a decent substitute. Just be sure to spread the pumpkin filling evenly over the dough before rolling it up.

Q: My cream cheese frosting is too runny. What can I do?
A: If your cream cheese frosting is too runny, add more powdered sugar, one tablespoon at a time, until it reaches your desired consistency. Be careful not to add too much, or it will become too sweet. Sometimes, I add a little cornstarch to my Pumpkin Cinnamon Rolls frosting to help thicken it up.

Q: My Pumpkin Cinnamon Rolls are browning too quickly. What should I do?
A: If your Pumpkin Cinnamon Rolls are browning too quickly, tent them with aluminum foil during the last 10-15 minutes of baking. This will prevent them from burning while still allowing them to cook through.

Q: Can I freeze these Pumpkin Cinnamon Rolls?
A: Yes, you can freeze these Pumpkin Cinnamon Rolls, either before or after baking. To freeze before baking, assemble the rolls in the baking dish, cover tightly with plastic wrap, and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and then let rise for 30-45 minutes before baking.

Q: Can I use a different kind of milk in the dough?
A: Yes, you can use almond milk, soy milk, or any other non-dairy milk in the dough. Just make sure it’s warm to activate the yeast. I’ve even used coconut milk in my Pumpkin Cinnamon Rolls before, and it gave them a lovely subtle flavor.

Q: I don’t have pumpkin pie spice. What can I use instead?
A: If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves. A good ratio is 4 parts cinnamon, 2 parts ginger, 1 part nutmeg, and 1 part cloves.

Closing Thoughts on Pumpkin Cinnamon Rolls

These Pumpkin Cinnamon Rolls, they’re more than just a recipe; they’re a connection to my family, a taste of home, and a reminder of all the love and laughter we share in the kitchen. Baking these rolls fills my home with warmth, spice, and happiness. It’s truly one of my favorite things to make.

My Personal Pumpkin Cinnamon Rolls Tips:

• Don’t Overmix the Dough: Overmixing the dough will result in tough Pumpkin Cinnamon Rolls. Mix until just combined, and then knead until smooth and elastic.
• Use Room Temperature Ingredients: Using room temperature ingredients for the cream cheese frosting will help it blend smoothly and prevent lumps.
• Don’t Skip the Second Rise: The second rise is essential for light and fluffy Pumpkin Cinnamon Rolls. Be patient and let them rise until they’re nice and puffy.

Over the years, I’ve experimented with different variations of these Pumpkin Cinnamon Rolls. I’ve added chocolate chips to the filling, topped them with a maple glaze instead of cream cheese frosting, and even made them with a sourdough starter! For my Sourdough Cinnamon Rolls I prefer to use a Chai Cream Cheese for the frosting! My kids always have opinions. Ben loves the chocolate chip version, while Emily is a purist and prefers the classic Pumpkin Cinnamon Rolls with cream cheese frosting.

I encourage you to make this Pumpkin Cinnamon Rolls recipe your own. Don’t be afraid to experiment with different flavors and toppings to create your family’s favorite version. Check out Modern Crumb’s Pumpkin Cream Cheese Cinnamon Rolls for inspiration!

I hope these Pumpkin Cinnamon Rolls bring as much joy to your home as they do to mine. Remember, baking is all about having fun and creating memories. Don’t worry if they’re not perfect; the most important thing is that they’re made with love. So, go ahead, give these Pumpkin Cinnamon Rolls a try. You won’t regret it! This recipe will be one your family requests over and over! And if you are looking for other amazing cinnamon roll recipes, check out this Banana Bread Cinnamon Rolls Recipe

Print

Pumpkin Cinnamon Rolls

Print Recipe

Pin Recipe

Warm, gooey pumpkin cinnamon rolls are the perfect fall treat! These homemade rolls are infused with pumpkin spice and topped with a creamy cream cheese frosting.

• Author: Kiera
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 12-15 rolls
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• For the Dough:
• 1 cup warm milk (105-115°F)
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1 teaspoon salt
• 1 large egg
• 1/2 cup pumpkin puree
• 4-4 1/2 cups all-purpose flour
• For the Filling:
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• For the Cream Cheese Frosting:
• 4 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Dough: In a large bowl, dissolve yeast in warm milk. Add sugar and melted butter, then stir in salt, egg, and pumpkin puree. Gradually add flour, mixing until a soft dough forms.
2. Knead the Dough: Turn dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
3. First Rise: Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Prepare the Filling: In a small bowl, combine softened butter, brown sugar, cinnamon, nutmeg, and cloves. Mix well.
5. Assemble the Rolls: Punch down the risen dough and roll it out into a large rectangle (about 12×18 inches). Spread the filling evenly over the dough.
6. Roll and Slice: Starting from one long edge, tightly roll the dough into a log. Slice the log into 12-15 rolls.
7. Second Rise: Place the rolls in a greased 9×13 inch baking dish. Cover and let rise for another 30-45 minutes.
8. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown.
9. Prepare the Frosting: While the rolls are baking, prepare the frosting. In a large bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar, then stir in milk and vanilla extract until creamy.
10. Frost and Serve: Let the cinnamon rolls cool slightly before frosting. Serve warm.

Notes

For a richer flavor, add chopped pecans or walnuts to the filling. Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days.