This Pumpkin Cinnamon Rolls recipe combines the warm, cozy flavors of fall with the classic delight of cinnamon rolls. Soft, fluffy, and filled with a rich spiced brown sugar filling, these rolls are topped with a luscious cream cheese icing that’s simply irresistible. Perfect for breakfast, brunch, or a sweet snack, these rolls are a must-try when you’re craving a taste of autumn!
It’s fall season, and you know what that means—pumpkin spice everything! I’ve already had my first pumpkin spice latte from Starbucks, but my cravings for that delicious pumpkin flavor haven’t been satisfied yet. So, what better way to keep the fall vibes going than with some homemade Pumpkin Cinnamon Rolls?
I’m using the same dough recipe that I love for my ube rolls, so you know these are going to be soft and fluffy. Mixing in pumpkin puree takes them to the next level, making these rolls the perfect comfort food for any chilly day.
Trust me, if you’re as pumpkin-obsessed as I am, you’re going to love this!
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Why You'll Love This Recipe?
- Perfect for Fall: These rolls capture the essence of fall with warm spices and pumpkin flavor in every bite.
- Easy to Make: With simple ingredients and straightforward steps, even first-time bakers can nail this recipe.
- Soft and Fluffy Texture: The dough, enriched with pumpkin puree, yields light and pillowy rolls that melt in your mouth.
- Irresistible Cream Cheese Icing: Topped with a rich cream cheese frosting, these rolls are the ultimate comfort food.
- Customizable: Add your favorite mix-ins like nuts or pumpkin chocolate chips to make them your own.
What is Pumpkin?
Pumpkin is a type of winter squash that’s bright orange, round, and full of seeds inside. It's a versatile veggie used in both sweet and savory dishes, adding a naturally creamy texture and a mild, slightly sweet flavor.
It’s not just for carving spooky faces at Halloween—it’s also packed with nutrients like vitamin A, fiber, and antioxidants. Pumpkin finds its way into soups, pies, and, of course, pumpkin spice everything! You can roast it, blend it into a puree, or even bake it into your favorite treats. It’s the ultimate fall ingredient, bringing cozy vibes to any dish it graces!
What is Pumpkin Spice?
Pumpkin spice is that magical blend of cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It’s like fall in a jar, instantly transforming anything into a cozy, warm treat.
Contrary to what some believe, it doesn’t actually contain pumpkin—just the spices that pair perfectly with it. It’s most famous for its role in pumpkin pie, but has now taken over lattes, candles, and even cereal. Basically, if it’s fall, you can bet pumpkin spice is involved. It’s the ultimate seasonal flavor, making everything feel like a walk through a leaf-strewn park!
And for this recipe, we're taking it up a notch by adding pumpkin puree to the dough, making these cinnamon rolls truly the real deal.
Ingredients
Here's what you will need:
For the Dough:
- Warm milk: Activates the yeast. Use any milk you prefer; non-dairy options work too.
- Instant dry yeast: Helps the dough rise quickly. You can substitute with active dry yeast but adjust the proofing time.
- Eggs: Adds richness and structure to the dough.
- Butter: Softened, to make the dough tender. Use unsalted or reduce added salt if using salted butter.
- Pumpkin puree: The star ingredient! Use store-bought or make your own pumpkin puree for extra flavor.
- Granulated sugar: Sweetens the dough. You can swap with light brown sugar for a deeper flavor.
- Salt: Balances the sweetness and enhances flavors.
- All-purpose flour: The base of the dough. You can substitute with bread flour for a chewier texture.
For the Filling:
- Butter: Spread softened butter over the dough before adding the filling for a rich, moist center.
- Dark brown sugar: Provides a deep, molasses-like sweetness. You can use light brown sugar if preferred.
- White sugar: Adds a touch of additional sweetness to the filling.
- Pumpkin spice: A blend of cinnamon, nutmeg, and cloves that brings that signature pumpkin pie flavor.
- Saigon cinnamon: Adds a bold, spicy kick to the filling.
For the Icing:
- Cream cheese: The base of the icing, giving it a tangy flavor and creamy texture.
- Powdered sugar: Sweetens and thickens the icing.
- Vanilla bean paste: Adds an intense vanilla flavor. You can use vanilla extract as a substitute.
- Butter: Softened butter makes the icing smooth and spreadable.
- Salt: Balances the sweetness.
- Maple syrup: Adds a touch of warmth and complements the pumpkin spice.
- Pumpkin spice: Ties the icing together with the roll’s flavors.
See recipe card for quantities.
How To Make Pumpkin Spice Cinnamon Rolls?
- Make the Dough: In a large bowl, combine warm milk and instant dry yeast. Let it sit for a few minutes until it becomes frothy. Add eggs, butter, pumpkin puree, granulated sugar, and salt. Mix until well combined.
- Knead the Dough: Gradually add the all-purpose flour, mixing until a soft dough forms. Knead for about 5-7 minutes until smooth and elastic. Cover the bowl and let the dough rise in a warm place until it doubles in size, about 1 hour.
- Prepare the Filling: In a small bowl, mix dark brown sugar, white sugar, pumpkin spice, and Saigon cinnamon. Set aside.
- Roll Out the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a large (20x12)rectangle. Spread softened butter over the surface, then sprinkle the brown sugar filling evenly on top.
- Shape the Rolls: Starting from one long side, tightly roll the dough into a log. Using a floss, cut into 9 equal pieces and place in a parchment paper lined dish. Cover and let rise for another 30 minutes.
- Secret Sauce: Pour room temperature heavy whipping cream on top of each rolls.
- Bake: Preheat your oven to 325°F (175°C). Bake the rolls for 30-35 minutes, or until golden brown and cooked through. They are done when the center has reached 180-190°F.
- Make the Icing: While the rolls are baking, beat together cream cheese, powdered sugar, vanilla bean paste, butter, salt, maple syrup, and pumpkin spice until smooth.
- Ice and Serve: Once the rolls are done, let them cool slightly before spreading the cream cheese icing on top. Serve warm and enjoy!
Variations
Pumpkin Chocolate Chip Rolls: Add pumpkin chocolate chips to the filling for an extra sweet and gooey surprise.
Maple Pecan Cinnamon Rolls: Sprinkle chopped pecans and drizzle with maple syrup before rolling up the dough for a nutty crunch.
Nutella Pumpkin Rolls: Spread Nutella over the dough along with the pumpkin spice filling for a chocolatey twist.
What to Serve With This?
- Pumpkin Spice Latte: Pair these rolls with a hot pumpkin spice latte to double down on the fall flavors.
- Fresh Fruit: Balance the sweetness with a side of fresh berries or sliced apples.
- Vanilla Ice Cream: For a decadent treat, serve warm rolls with a scoop of vanilla ice cream.
Storage Instruction
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat in the microwave or oven before serving.
Make-Ahead Tip
To get a head start on these Pumpkin Cinnamon Rolls, prepare them the night before! Follow the recipe up to the point where the rolls are shaped and placed in the baking pan. Cover the pan tightly with plastic wrap and refrigerate overnight. In the morning, let the rolls sit at room temperature for about 30-45 minutes before baking to rise a bit more. This way, you can enjoy fresh, warm rolls without the early morning hassle—just bake, frost, and indulge!
FAQ
You can make your own pumpkin puree by roasting and blending pumpkin or use canned sweet potato puree as a substitute.
Absolutely! Swap the cream cheese frosting for a simple vanilla glaze or maple cream cheese icing for a different twist.
The rolls are ready when they are golden brown on top and sound hollow when tapped. A thermometer should read 190°F (88°C) in the center.
Yes, you can freeze the rolls after shaping them. Just thaw overnight in the fridge, let them rise in the morning, and bake as directed.
Line your pan with parchment paper or generously butter the pan before placing the rolls in it.
More Easy Desserts
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Recipe Card
Pumpkin Cinnamon Rolls Recipe
Equipment
- 1 11 x 11 baking pan
- 1 stand mixer
- 1 hand mixer or whisk
- 1 Rolling Pin
- 1 dental floss 12 inch
Ingredients
For the Dough:
- 1 cup warm milk 120 degrees fahrenheit
- 2 ½ Instant dry yeast
- 2 large Eggs room temprerature
- ½ cup Unsalted Butter softened
- ¾ cup Pumpkin puree I used Libby's
- ½ cup Granulated sugar
- 1 teaspoon Salt
- 4 - 4½ cups All-purpose flour
For the Filling:
- 6 tablespoon Unsalted Butter softened
- ¼ cup Dark brown sugar
- ¼ cup White sugar
- 1 tablespoon Pumpkin spice
- 3 teaspoon Saigon cinnamon
Cream Cheese Icing:
- 8 ounces Cream cheese softened
- 1½ cup Powdered sugar
- ½ teaspoon Vanilla bean paste or 1 teaspoon vanilla extract
- ¼ cup Butter
- ¼ teaspoon Salt
- 1 teaspoon Maple syrup
- ¼ teaspoon Pumpkin spice
Instructions
- In a large bowl, combine warm milk and instant dry yeast. Let it sit for a few minutes until it becomes frothy. Add eggs, butter, pumpkin puree, granulated sugar, and salt. Mix until well combined.
- Gradually add the all-purpose flour, mixing until a soft dough forms. Knead for about 5-7 minutes until smooth and elastic. Cover the bowl and let the dough rise in a warm place until it doubles in size, about 1 hour.
- In a small bowl, mix dark brown sugar, white sugar, pumpkin spice, and Saigon cinnamon. Set aside.
- Once the dough has risen, punch it down and roll it out on a floured surface into a large (20x10)rectangle. Spread softened butter over the surface, then sprinkle the brown sugar filling evenly on top.
- Starting from one long side, tightly roll the dough into a log. Using a floss, cut into 9 equal pieces and place in a parchment paper lined dish. Cover and let rise for another 30 minutes.
- Pour room temperature heavy whipping cream on top of each rolls.
- Preheat your oven to 325°F (175°C). Bake the rolls for 30-35 minutes, or until golden brown and cooked through. They are done when the center has reached 180-190°F.
- While the rolls are baking, beat together cream cheese, powdered sugar, vanilla bean paste, butter, salt, maple syrup, and pumpkin spice until smooth.
- Once the rolls are done, let them cool slightly before spreading the cream cheese icing on top. Serve warm and enjoy!
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