Pumpkin Cinnamon Rolls

This fall-inspired pumpkin cinnamon roll recipe transforms the classic breakfast treat with warm seasonal flavors. The pumpkin adds incredible moisture and a subtle earthy sweetness that pairs perfectly with the cinnamon sugar filling, all topped with a decadent cream cheese frosting that melts into every swirl.

I started making these when my daughter requested something special for Thanksgiving morning. Now they've become our official fall tradition, with everyone gathering in the kitchen as they bake, arguing over who gets the gooey center roll.

Ingredients

• Active dry yeast: Activates the dough and creates those fluffy layers. Look for fresh packets with no clumping.
• Pumpkin puree: Adds moisture and flavor. Use canned 100% pure pumpkin not pumpkin pie filling.
• Pumpkin pie spice: Infuses the dough with warm autumn notes. You can make your own blend with cinnamon, nutmeg, ginger and cloves.
• Brown sugar: Creates a caramelized filling with deep molasses undertones. Dark brown intensifies the flavor.
• Cream cheese: Makes the icing tangy and rich. Let it soften properly at room temperature for smoothest results.

Step-by-Step Instructions

Activate the Yeast:

Combine warm water (not hot) with yeast in a small bowl and let stand for 10 minutes until foamy and fragrant. This step ensures your rolls will rise properly. The water should feel like warm bath water around 110°F.

Create the Dough:

In your stand mixer with dough hook attachment, combine the activated yeast with milk, pumpkin puree, both sugars, spices, salt and egg. Gradually add flour while mixing on low speed until a soft dough forms. The dough should be tacky but not sticky enough to coat your fingers when touched.

First Rise:

Transfer your dough to a large greased bowl, turning once to coat both sides. Cover with a clean kitchen towel and place in a warm, draft-free spot for 1 to 1.5 hours. The dough should double in size and feel light and airy when gently poked.

Roll and Fill:

On a lightly floured surface, roll the dough into a rectangle approximately 14×18 inches. Mix filling ingredients until smooth and spread evenly over the dough, leaving a half-inch border on one long edge. The filling should be thin but completely cover the dough.

Shape the Rolls:

Starting with the long edge without the border, roll the dough into a tight cylinder, pinching the seam to seal. Using unflavored dental floss or sharp knife, cut into 12 equal pieces by marking the roll first then cutting.

Second Rise:

Arrange rolls in a greased 9×13 baking dish with slight spacing between each. Cover again with a kitchen towel and let rise for 30-60 minutes until puffy and touching each other. They should expand to fill the gaps between them.

Bake to Perfection:

Bake in a preheated 375°F oven for 20-25 minutes until golden brown on top. The internal temperature should reach 190°F if using a thermometer. The rolls should spring back when lightly touched.

Create the Icing:

While rolls bake, beat softened butter and cream cheese until fluffy. Add powdered sugar gradually then thin with milk until spreadable but not runny. Drizzle or spread over rolls while still warm so it melts slightly into the crevices.

My absolute favorite part of this recipe is how the pumpkin pie spices perfume the whole house while baking. Last Thanksgiving, my neighbor actually knocked on our door asking what smelled so amazing. Of course, we invited her in for coffee and warm rolls.

Troubleshooting Tips

If your dough seems too sticky when kneading, resist the urge to add too much additional flour. Just enough to handle it comfortably. Too much flour will make the rolls dense rather than fluffy and tender.

The temperature of your kitchen affects rising time significantly. In cooler weather, you might need closer to 2 hours for the first rise. For a helpful boost, place the covered dough near a preheating oven or in an oven with just the light turned on.

The filling might seem a bit loose compared to traditional cinnamon rolls because of the pumpkin puree. This is normal and creates an incredibly moist result. Just roll carefully and any escaped filling can be spooned over rolls before baking.

Make-Ahead Options

These rolls are perfect for stress-free entertaining. After shaping and placing in the baking dish, cover with plastic wrap and refrigerate overnight. The next morning, remove from refrigerator and let stand at room temperature for 45 minutes before baking.

You can also freeze the unbaked rolls after shaping. Thaw overnight in the refrigerator then allow to rise at room temperature before baking. The cream cheese icing can be made 3 days ahead and refrigerated in an airtight container.

Serving Suggestions

Serve these rolls warm with additional butter on the side for those who love extra richness. They pair beautifully with hot apple cider, pumpkin spice lattes, or a simple cup of black coffee to balance the sweetness.

For a special brunch, complement these rolls with a savory egg casserole and fresh fruit. The contrast between sweet and savory makes for a memorable meal.