Pumpkin Cinnamon Rolls

These pumpkin cinnamon rolls are soft, pillowy and super easy to make. They are prepared with real pumpkin puree, loaded with warm pumpkin spice, and topped with a generous cream cheese icing. Every bite is sweet, cozy, and simply irresistible. The ultimate cozy fall treat for breakfast!

These pumpkin cinnamon rolls are an upgraded version of my recipe published in 2016, tested to perfection after hours working my magic in the kitchen. If like me you cannot resist the flavors of homemade cinnamon rolls, you are going to LOVE this pumpkin version, made with real pumpkin puree in the dough and loaded with pumpkin spice.

I also topped it off with a simple cream cheese frosting, lightly sweetened with maple syrup. Each pumpkin cinnamon roll is ultra soft, and bursting with fall and comforting flavors. Little L. came by while I was shooting the recipe, grabbed one pumpkin cinnamon roll, and devoured it with a giant, triumphal smile on her face. Kids never lie, so I’d say “Go for it!”

Recipe ingredients

For the pumpkin dough:

• All-purpose flour. The recipe should work with bread flour too but I find that all-purpose flour yields pretty fair results. If the dough is too sticky, you can add a little bit more flour, one Tablespoon at a time (I personally didn’t find it necessary).
• Pumpkin puree (NOT pumpkin pie filling). I used canned pumpkin puree for this recipe, but feel free to go for homemade pumpkin puree if you’re up for it. In any case, make sure you do NOT use pumpkin pie filling, which comes with other ingredients and would ruin the dough.
• Sugar. It helps activate the yeast. Use granulated sugar for the dough.
• Nutmeg + salt. It brings some flavors to the pumpkin dough.
• Yeast. Both active dry yeast and instant yeast can be used in this recipe.
• Egg. You need just one egg to bind all the ingredients together in the dough.
• Milk + butter. I used 2% fat milk with fairly good results. For richer and fluffier rolls, you can use whole milk. Combine milk with butter and warm until lukewarm and butter is melted.

For the pumpkin pie filling:

• Brown sugar. I use light brown sugar, that brings some subtle caramelized notes. Alternatively, you can use granulated sugar.
• Spices. This includes cinnamon, nutmeg and ginger. For a quicker version, feel free to use pumpkin pie spice for the filling.
• Softened butter. Make sure butter is softened, not melted. And prefer unsalted butter over salted butter.

How to shape pumpkin cinnamon rolls?

If you’ve made cinnamon rolls before, then pumpkin cinnamon rolls is just the same. If however you’re new to making them, here’s a step-by-step to help you shape the rolls.

1. After the first rise, roll out the dough into a large rectangle (ideally 10×14 inch (10x 35 cm) but it can be a little larger or smaller.
2. Then spread out the filling all over and roll it tightly on the longer side into a long log.
3. Using a very sharp knife, cut into 9 to 12 even rolls in a quick, confident move. You can also slice them with dental floss to make sure the rolls do not collapse; it works a wonder! (See my recipe note for more details).

With or without the icing?

The cream cheese icing is optional in this recipe but highly recommended. It adds a creamy touch that makes each bite of the rolls simply irresistible. If you’re not too much into icing or into dairy products in general, you can brush with a syrup made of hot water + sugar on top of the pumpkin cinnamon rolls right after baking, when the rolls are still hot. Another option consists in brushing with beaten egg just before baking. With this last option however, the pumpkin rolls tend to be a little bit dry.

How to freeze pumpkin cinnamon rolls?

There are two ways to freeze pumpkin cinnamon rolls, either before or after baking. I prefer to freeze them before they are iced, and then frost them when ready to eat.

You can freeze before baking. This is the best way to enjoy freshly baked pumpkin cinnamon rolls for breakfast without having to get up super early! To do so, the dough should be frozen after the first rise, and when the rolls are cut. Thaw in the fridge overnight, then place in a warm environment for 30 minutes to 1 hour before baking to activate the second rise. Bake pumpkin cinnamon rolls as directed.

To freeze after baking. Let the rolls cool down after baking. When they are at room temperature, you can then either freeze the entire pan, wrapped with cling film, or freeze individual rolls. When ready to eat, defrost the cinnamon rolls at room temperature, then warm in the oven at 350°F (180°C) for 10-15 minutes.

The icing is also freezer-friendly, but I recommend to freeze it separately, then let come to room temperature before using.

More breakfast treats you’ll love:

• Easy Cinnamon Rolls
• Chocolate Chip Brioche Buns
• Easy Brioche French Toast Casserole
• Chocolate Chip Vanilla Custard Brioche
• Chocolate Orange Sweet Roll Christmas Tree

What to do with extra pumpkin puree?

• Brown Butter Pumpkin Bread with Cream Cheese
• Perfect Pumpkin Pancakes
• Chewy Pumpkin Chocolate Chip Cookies

Pumpkin Cinnamon Rolls

• 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 4 reviews
• Leave a Review

Print

Pin

• Author: Delphine Fortin
• Prep Time: 45 mins
• Cook Time: 25 mins
• Total Time: 1 hour 10 minutes
• Yield: 9-11 rolls 1x
• Category: Breakfast
• Cuisine: American
• Diet: Vegetarian

These pumpkin cinnamon rolls are soft, pillowy and super easy to make. They are prepared with real pumpkin puree, loaded with warm pumpkin spice, and topped with a generous cream cheese icing.

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

Ingredients

Scale 1x2x3x

For the pumpkin dough:

• ⅓ cup (80ml) milk
• 2 Tablespoons (30g) unsalted butter
• ½ cup (115g) pumpkin puree (not pumpkin pie filling)
• ¼ cup (50g) granulated sugar
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 large egg
• 2 ¼ teaspoons (7g) instant or active dry yeast
• 2 ⅔ cups (320g) all-purpose flour, plus more as needed

For the filling:

• 4 Tablespoons (60g) butter, softened
• ¼ cup (45g) light brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground ginger

For the cream cheese frosting:

• 4 ounces (115g) cream cheese, at room temperature
• 3 Tablespoons butter, at room temperature
• ¼ cup (30g) confectioners’ sugar
• 4 Tablespoons maple syrup
• 1 pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

For the dough:

1. Warm milk and butter together in the microwave until lukewarm (not too hot or it will kill the yeast). Set aside. Whisk pumpkin puree, sugar, nutmeg, and salt together in a large bowl or in the bowl of your stand mixer. Pour in the warmed milk/butter, add the egg, the yeast, and whisk until combined.
2. Add one third of the flour, then mix for one minute on low speed, using the dough hook or paddle attachment of your stand mixer, or by hand.  Scrape down the sides of the bowl as needed, then add the remaining flour and beat on low speed for 5 more minutes until the dough becomes smooth and elastic, and slaps the sides of the bowl (or knead by hand).
3. Place the dough in a large bowl, lightly greased with vegetable oil, cover with plastic wrap or with a clean kitchen towel, and let the dough rise in a relatively warm environment for about 2 hours.
4. Punch down the dough to release the air. Transfer the dough on a lightly floured work surface and roll into a 10×14 inch (10x 35 cm) rectangle. Make sure the dough is smooth and evenly thick.

For the filling + cream cheese icing :

1. Preheat the oven to 350°F (180°C), and grease the bottom and sides of a 9-inch (23 cm) round baking dish or 11×7 inch (28×18 cm) rectangle baking dish. Set aside.
2. Mix softened butter with sugar and spices in a medium bowl, then spread the on top of the rolled-out dough and roll it up tightly. Using a very sharp knife, cut into 9-11 even rolls.* Arrange rolls in the prepared pan.
3. Cover the rolls with a clean towel and let rise a second time for 30 minutes to one hour.
4. Bake the rolls for about 25 minutes or until they are lightly browned on top. After about 15 minutes, tent with aluminum foil to prevent the from browning. Remove pan from the oven and place pan on a cooling rack for about 10 minutes as you make the icing.
5. For the cream cheese icing, add cream cheese, butter, confectioners’ sugar, maple syrup and salt in a medium bowl and beat with an electric mixer until smooth. Spread over the pumpkin rolls, and enjoy!

Notes

* Alternatively, you can use dental floss to slice the rolls. This is the best method to get neat rolls that do not collapse when slicing. To do so, slide a long piece of dental floss under the rolled out dough. Wrap it around the top, and pull tightly in opposite directions to pull the floss through the roll. Repeat, slicing at about 2-inch (5 cm) intervals.

Back-To-School, Breads, Christmas, Desserts, Fall, Pumpkins (Winter Squash), Snacks, Spring, Thanksgiving, Videos, Winter

Did you make this recipe?

Lastly, if you make this Pumpkin Cinnamon Rolls, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!