Soft & Gooey Pumpkin Cinnamon Rolls
1. Introduction
There’s something magical about the smell of cinnamon rolls baking in the oven — now imagine that heavenly aroma mixed with warm pumpkin spice. Pumpkin Cinnamon Rolls are soft, tender swirls of dough, infused with pumpkin puree and spices, then filled with a cinnamon-brown sugar mixture and topped with a luscious cream cheese glaze.
Not only are they irresistibly delicious, but they’re also perfect for cozy fall mornings, holiday brunches, or as a sweet treat for gatherings. You’ll love how the pumpkin adds extra moisture to the dough while enhancing the warm spice flavor.
In this recipe, you’ll learn:
- How to make the perfect pumpkin yeast dough
- Tips for a fluffy, bakery-style texture
- Variations to suit your taste and dietary needs
2. Ingredients Breakdown
For the Dough:
- All-purpose flour – The base of the dough; measure correctly to avoid dryness.
- Pumpkin puree – Adds moisture, flavor, and a lovely golden color. Use 100% pure pumpkin, not pumpkin pie filling.
- Whole milk – Warm milk helps activate the yeast and creates a tender dough.
- Instant yeast – Speeds up the rising process and ensures a light, airy texture.
- Granulated sugar – Feeds the yeast and adds mild sweetness.
- Unsalted butter – Enriches the dough for a soft crumb.
- Egg – Adds structure and richness.
- Pumpkin pie spice – Infuses the dough with cozy fall flavors.
- Salt – Balances sweetness and enhances flavor.
For the Filling:
- Brown sugar – Melts into a gooey caramel-like filling.
- Cinnamon – Classic cinnamon roll flavor.
- Unsalted butter – Softened so it spreads easily.
For the Cream Cheese Glaze:
- Cream cheese – Softened to blend smoothly.
- Powdered sugar – Sweetens without adding graininess.
- Vanilla extract – Enhances flavor.
- Milk – Adjust for desired glaze consistency.
Substitutions & Dietary Options:
- Use almond or oat milk for dairy-free rolls.
- Replace butter with vegan butter for a plant-based version.
- For gluten-free, use a 1:1 gluten-free flour blend with added xanthan gum.
3. Step-by-Step Instructions
- Activate the Yeast
- Warm milk to about 110°F. Stir in sugar and yeast, then let sit for 5 minutes until foamy.
- Make the Dough
- In a mixing bowl, combine pumpkin puree, egg, melted butter, pumpkin pie spice, and salt.
- Add the yeast mixture and gradually stir in flour until a soft dough forms.
- Knead and Rise
- Knead for 6–8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Prepare the Filling
- Mix brown sugar and cinnamon in a small bowl.
- Shape the Rolls
- Roll dough into a 12×16-inch rectangle.
- Spread softened butter over the surface, sprinkle with cinnamon-sugar mixture.
- Roll tightly from the long side, cut into 12 equal rolls.
- Second Rise
- Arrange rolls in a greased baking dish or skillet. Cover and let rise for 30 minutes.
- Bake and Glaze
- Bake at 350°F for 20–25 minutes until golden brown.
- Whisk cream cheese glaze ingredients until smooth, then drizzle over warm rolls.
4. Tips and Variations
- Make-ahead: Shape rolls and refrigerate overnight; bake fresh in the morning.
- Add nuts: Chopped pecans or walnuts add crunch to the filling.
- Extra pumpkin spice: Boost with an extra teaspoon for stronger flavor.
- Maple glaze: Replace some milk in the glaze with maple syrup.
5. Serving Suggestions
- Serve warm with a cup of chai tea or pumpkin spice latte.
- Pair with scrambled eggs or bacon for a brunch spread.
- Garnish with extra cinnamon dusting or caramel drizzle.
6. Storage and Reheating Instructions
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap rolls tightly and freeze for up to 2 months.
- Reheat: Warm in microwave for 15–20 seconds or in oven at 300°F for 8–10 minutes.
7. Recipe Notes
- Can be prepped ahead for holiday mornings.
- Best with fresh pumpkin puree for richer flavor.
- Ensure milk is warm, not hot, to avoid killing yeast.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Fat | 12g |
| Saturated Fat | 7g |
| Carbs | 48g |
| Sugar | 20g |
| Fiber | 2g |
| Protein | 6g |
| Sodium | 230mg |
| Cholesterol | 45mg |
| Calcium | 60mg |
| Iron | 2.1mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 rolls
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes
Ingredients:
- 3 ½ cups all-purpose flour
- ¾ cup pumpkin puree
- ¾ cup warm milk
- 2 ¼ tsp instant yeast
- ⅓ cup granulated sugar
- 4 tbsp unsalted butter (melted)
- 1 egg
- 1 tsp pumpkin pie spice
- ½ tsp salt
Filling:
- ½ cup brown sugar
- 2 tsp cinnamon
- 3 tbsp unsalted butter (softened)
Glaze:
- 4 oz cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk
Instructions:
- Activate yeast in warm milk with sugar.
- Mix pumpkin puree, egg, butter, spices, salt, and yeast mixture. Add flour until dough forms.
- Knead 6–8 minutes; rise 1 hour.
- Roll out dough, add filling, roll up, slice.
- Arrange in pan; rise 30 minutes.
- Bake 350°F for 20–25 min.
- Drizzle glaze over warm rolls.
Notes: Best served warm. Can be made ahead.
🏷️ Diet Tags: Vegetarian, Fall Recipe, Comfort Food
🌿 Health Benefits: Pumpkin is rich in vitamin A, fiber, and antioxidants.
10. FAQs
Q: Can I make these without yeast?
A: You can use a quick dough with baking powder, but the texture will be more biscuit-like.
Q: Can I use store-bought dough?
A: Yes, but you’ll miss out on the pumpkin flavor in the dough itself.
Q: Can I double the recipe?
A: Absolutely, just use a larger baking pan or two pans.
11. Conclusion
Whether you’re making these Pumpkin Cinnamon Rolls for a lazy Sunday breakfast, a holiday brunch, or just because you want the smell of pumpkin spice filling your kitchen, they’re sure to become a seasonal favorite. The soft, fluffy texture combined with the sweet cream cheese glaze is pure autumn comfort.