Boos, I finally did it. I turned my OG cinnamon rolls into full-on fall comfort with these pumpkin cinnamon rolls. I kept the same buttery cinnamon filling, but mixed real pumpkin puree right into the dough. Not pumpkin pie filling, the REAL deal. Once they come out the oven soft and golden, I slather them with my cream cheese frosting that melts right in. It’s a simple recipe, y’all. Just a little patience and a lotta payoff!
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How to Make Pumpkin Cinnamon Rolls
Make the Dough
Step 1: Combine the active dry yeast and sugar in a small bowl, stir in warm water, and let it sit until foamy to confirm the yeast is active and ready to use.
Step 2: Add 2 cups of flour, sugar, and salt to a stand mixer fitted with the dough hook and mix on low until combined. Add the pumpkin puree, milk, melted butter, yeast mixture, and eggs, then continue mixing on low until the dough starts to come together.
PRO TIP: Make sure your water is warm enough to wake up the yeast but not hot enough to kill it. Dip your finger into it to test it. If it feels like warm bath water, you’re good. If it’s too hot for your finger, it’s too hot for the yeast.
Step 3: Add the remaining flour to the mixer and blend on medium speed until a dough forms and the flour is fully absorbed. Increase to medium-high and mix until a smooth, taut ball forms and the bowl is mostly clean.
Step 4: Spray a large bowl with nonstick spray, shape the dough into a ball, and place it inside. Cover with a kitchen towel or plastic wrap, then set it in a warm spot until it doubles in size.
Mix the Filling and Assemble the Rolls
Step 5: Combine the dark brown sugar, cinnamon, and salt in a small bowl and mix.
Step 6: Once the dough has doubled in size, chill it briefly in the refrigerator.
Step 7: Roll the chilled dough on a lightly floured surface into a large rectangle, keeping the long side facing you and making sure it doesn’t stick to the counter. Then, spread softened butter evenly over the dough, leaving a small border at the bottom uncovered.
Step 8: Sprinkle the brown sugar mixture evenly over the butter and gently press it in so it sticks. Starting from the top, roll the dough tightly into a log, keeping it even as you go, then pinch the bottom edge to seal and place the log seam-side down.
PRO TIP: Here you’ll have to work fast so the dough stays cold. Have everything you need ready! If the dough gets too warm or sticky, chill it in the fridge for 10 to 15 minutes.
Step 9: Use unflavored dental floss to trim the uneven ends from both sides of the dough log, then cut it into nine equal pieces. Place each piece cut side up in the prepared pan, spacing them evenly.
Step 10: Cover the pan with a kitchen towel or plastic wrap and let the rolls rise in a warm spot until they’re puffy and nearly doubled in size.
Bake and Glaze!
Step 11: Once the rolls are plump and almost doubled in size, remove the towel or plastic wrap and place them in the oven to bake until golden brown.
Step 12: While the rolls cool, beat the cream cheese, butter, half the powdered sugar, salt, and vanilla in a mixer until smooth. Add the remaining sugar and a little milk, mixing until creamy, adding more milk if needed for the right consistency.
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Step 13: Spread the glaze across your homemade pumpkin cinnamon rolls and enjoy!
Pumpkin Cinnamon Roll Recipe
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Equipment
- 9×13 Baking Dish
Ingredients
For the Dough
- ¼ ounce active dry yeast 2 ¼ teaspoon total
- 1 teaspoon granulated sugar
- ¼ cup warm water about 115°F
- 4 cups all-purpose flour plus more for rolling
- ½ cup granulated sugar
- ¾ teaspoon kosher salt
- ¾ cup pumpkin puree canned
- ¼ cup whole milk room temperature
- 6 tablespoons unsalted butter melted
- 1 large egg room temperature
- 1 large egg yolk room temperature
For the Filling
- ¼ cup unsalted butter room temperature
- ¾ cup dark brown sugar
- 1 ½ tablespoon ground cinnamon
- ¼ teaspoon kosher salt
For the Frosting
- 4 ounces cream cheese slightly softened, but still chilled
- ½ cup unsalted butter room temperature
- 1 ½ cup powdered sugar
- 1/8 teaspoon kosher salt
- 1-2 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
For the Pumpkin Dough
- In a small bowl, combine active dry yeast and 1 teaspoon sugar. Stir in warm water and let sit for 10 minutes. A 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
- Meanwhile, in the bowl of your stand mixer fitted with the dough hook, add 2 cups flour, sugar, and salt. Mix on low for 30 seconds until everything is evenly combined.
- Add in pumpkin puree, milk, melted butter, yeast mixture, eggs, and mix on low until the ingredients start to come together, about 1 minute.
- Add in the remaining 2 cups flour and mix on medium speed until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up the mixer to medium-high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
- Prepare a large glass or metal bowl by spraying with nonstick spray. Then remove the dough from the mixer, shape into a ball, then place in the prepared bowl. Cover with a clean kitchen towel or plastic wrap and place in a warm spot until doubled in size, about 1 hour.
For the Assembly
- While the dough is proofing, combine the dark brown sugar, cinnamon, and salt in a small bowl and mix together.
- Prepare a 9×13 inch pan by spraying the bottom and sides with nonstick baking spray.
- Once your dough has doubled in size, chill in the refrigerator for 30 minutes.
- At this point, you’ll want to work quickly so your dough stays chilled and the filling doesn’t become messy as you roll and cut. Once chilled, set the dough on a lightly floured counter and roll into a 14×17 inch rectangle. (Make sure as you roll out your dough, you ensure it’s not sticking to the counter.) The long side of the rectangle should be facing you/parallel to the edge of the countertop.
- Using your offset spatula, spread softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered.
- Sprinkle the brown sugar mixture on the surface. Press lightly into the butter, so it doesn’t fall out when you roll it.
- Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
- Using unflavored dental floss, trim ½-inch of dough from both edges of your log. Then cut your log into nine even pieces and place each piece cut side up in your prepared pan.
- Cover the pan with a clean kitchen towel or plastic wrap and return to the warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375°F.
For Baking and Glazing
- Once the rolls are plump and almost doubled in size, remove the towel or plastic wrap and place in the oven to bake until golden brown and the smell fills the house, about 15-20 minutes.
- Remove from the oven and let cool about 20 minutes.
- While cooling, in the bowl of a stand mixer fitted with the paddle or in a large bowl with your hand mixer, add the cream cheese, butter, half of the powdered sugar, salt, and vanilla. Mix on medium-low until smooth, about 1 minute. Add the remaining powdered sugar and 1 tablespoon of milk and mix until smooth. If needed, add the additional tablespoon of milk.
- Spread across the cinnamon rolls and enjoy!
Notes
How to Store
- Room Temp: Keep your pumpkin cinnamon rolls in an airtight container on the counter for up to 2 days. If they’re already glazed, place parchment paper between the rolls so they don’t stick together.
- Fridge: If your kitchen runs warm, store them in the fridge for up to 5 days. Pop them in an airtight container to keep them soft and fresh.
- Freezer: You can freeze these rolls baked or unbaked for up to 3 months. Wrap tightly in plastic wrap and foil to prevent freezer burn. Thaw overnight in the fridge before reheating.
- Reheating: To warm them in the oven, cover with foil and bake at 350°F for 8-10 minutes. For a quick fix, microwave a single roll for about 15-20 seconds.
Nutrition
Recipe Tips
- Check your pumpkin, boos. Make sure the can says pumpkin puree and not pumpkin pie mix. The mix already has spices in it, and it will throw off your whole flavor.
- Measure the flour right. This dough is pretty forgiving with all the butter and milk, but too much flour will make it dense. I like to spoon the flour into the measuring cup and level it off with the back of a knife.
- DON’T add cinnamon to the dough. I left it out the recipe for a reason! Cinnamon can mess with the yeast and keep your tasty cinnamon rolls from rising.
- Don’t overfill. A good even layer of the brown sugar mix is all you need. If you pack on too much, it will spill out.
- Cut the rolls clean. Use unflavored dental floss or your sharpest knife. If you’re using a knife, make quick, confident cuts. No sawing back and forth.
Recipe Help
Yes! Skip the step where you bloom the yeast in warm water and mix the instant yeast right in with the dry ingredients. The dough may rise faster, so just watch it instead of timing it.
You likely used melted butter or added too much filling. Use softened butter and spread an even layer next time!
You probably added too much flour, overmixed the dough, or baked them too long. The dough should be soft and elastic, not stiff. Once they’re golden and spring back when touched, they’re done.
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