As the leaves begin to turn and the mornings carry a crisp chill, there’s something undeniably comforting about baking up a batch of soft, fluffy goodness that steals the spotlight at any autumn brunch. These pumpkin cinnamon rolls embrace the warmth of fall with every tender swirl, showcasing a rich blend of pumpkin puree, ground spices, and a velvety cream cheese icing that melts into each twist of dough. Designed with beginner bakers in mind, this recipe offers an approachable journey from mixing bowl to oven-ready trays, all while infusing your kitchen with the cozy scent of pumpkin, cinnamon, and nutmeg. In just 30 minutes of active prep, followed by a couple of leisurely rises and a 25–30 minute bake, you’ll create a dessert or breakfast treat that feels as if it took twice as long to perfect.
Not only do these rolls taste sublime, but they also cater to the practical home cook: they yield 12 generous portions, each clocking in at around 300 calories, and they can easily be made a day ahead. Whether you’re settling in for a lazy weekend morning with a steaming mug of coffee or hosting an afternoon gathering for friends, these cinnamon-swirled treasures are bound to earn compliments. The course type is clearly dessert, but don’t let that stop you from enjoying one for breakfast alongside a slice of cheddar or a dollop of whipped cream. With a difficulty level labeled “Beginner” and an overall rest time of 1.5–2 hours (including two rises), this recipe delivers showstopping results without any stress. So roll up your sleeves, preheat that oven, and get ready to indulge in the ultimate cozy treat that’s destined to become a seasonal favorite.
KEY INGREDIENTS IN PUMPKIN CINNAMON ROLLS
Before diving into the step-by-step instructions, it’s helpful to understand the role each ingredient plays in creating these irresistibly tender, spiced rolls. From the yeasty lift in the dough to the gooey center and the luscious icing on top, every component works in harmony to deliver a sweet, fluffy pastry that’s perfect for fall gatherings or leisurely weekend breakfasts.
- Whole milk – Provides moisture and tenderness in the dough. Warming it to around 110°F activates the yeast more effectively, ensuring a light, airy crumb.
- Active dry yeast – The leavening powerhouse. When proofed in warm milk, it creates the carbon dioxide bubbles that make the rolls rise and become pillow-soft.
- Granulated sugar – Feeds the yeast and adds a touch of sweetness to the dough. It also helps achieve a tender texture.
- Unsalted butter – Adds richness and flavor. Melted into the dough, it helps create a supple, soft base, while softened butter in the filling ensures the sugar and spices adhere evenly.
- Canned pumpkin puree – Infuses the dough with autumnal color, moisture, and a subtle earthy sweetness. It also helps the rolls stay softer for longer.
- Vanilla extract – Rounds out the flavor profile with a warm, aromatic note that complements the pumpkin and spices.
- Egg – Contributes structure and richness, resulting in a dough that’s both elastic and tender.
- All-purpose flour – The structural backbone of the rolls. It provides the gluten needed for chewiness and shape.
- Salt – Balances the sweetness and enhances all the flavors.
- Ground cinnamon – A quintessential warming spice that tingles the palate and adds depth to both dough and filling.
- Ground nutmeg – Offers a slightly sweet, nutty heat that complements the cinnamon.
- Brown sugar – Used in the filling for its molasses-like flavor, it caramelizes as the rolls bake, creating a luscious, sticky center.
- Cream cheese – Forms the base of the icing, lending tangy richness and creamy texture that contrasts beautifully with the sweet rolls.
- Powdered sugar – Sweetens and thickens the icing, allowing it to hold its shape when spread.
- Whole milk (for icing) – Added gradually to adjust the consistency, yielding a smooth, pourable glaze.
HOW TO MAKE PUMPKIN CINNAMON ROLLS
With your ingredients prepped and ready, this section will guide you through mixing, rising, rolling, baking, and icing these cozy, spiced rolls. Follow each detailed step to ensure your dough develops the perfect texture, your filling stays luscious, and your icing finishes everything off with effortless creaminess.
1. In a small bowl, combine the warm whole milk and active dry yeast. Let sit for about 5 minutes until the mixture becomes visibly foamy, signaling that the yeast is active and ready to leaven the dough.
2. In a large mixing bowl, whisk together the granulated sugar, melted unsalted butter, canned pumpkin puree, vanilla extract, and egg until fully incorporated and smooth.
3. Pour the yeast mixture into the pumpkin mixture and stir gently with a spatula until uniform in color and texture.
4. Gradually add the all-purpose flour, salt, ground cinnamon, and ground nutmeg to the wet ingredients. Mix with a wooden spoon or dough hook until a shaggy dough forms and starts pulling away from the sides of the bowl.
5. Turn out the dough onto a lightly floured surface and knead for about 5–7 minutes until it becomes smooth and elastic, gently stretching to test its gluten development.
6. Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let rise in a warm, draft-free spot until it has doubled in size, about 1–2 hours.
7. Once the dough has risen, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
8. Roll out the dough on a floured surface into a large rectangle about 1/4 inch thick, ensuring even edges for uniform rolls.
9. Spread the softened butter evenly over the entire surface of the rolled dough, taking care to reach every corner.
10. In a medium bowl, mix the brown sugar, ground cinnamon, and ground nutmeg until well combined, then sprinkle this aromatic filling mixture evenly over the buttered dough.
11. Starting from the long side, carefully roll up the dough into a tight log, using your fingers to tuck and secure the edge.
12. Cut the log into 12 equal slices with a sharp knife or dental floss, lifting each roll gently and placing it into the prepared baking dish.
13. Cover the dish loosely and let the rolls rise for another 30–45 minutes until puffy.
14. Bake the rolls in the preheated oven for 25–30 minutes, or until they turn golden brown on top and feel set in the center.
15. While the rolls bake, prepare the cream cheese icing by beating the softened cream cheese and softened butter together until completely smooth. Gradually add the powdered sugar, vanilla extract, and milk, adjusting the consistency until it pours easily.
16. Once the rolls are slightly cooled, spread the icing generously over each swirl, allowing it to melt into the nooks and crannies.
SERVING SUGGESTIONS FOR PUMPKIN CINNAMON ROLLS
When it comes time to serve these pumpkin cinnamon rolls, consider playful twists and complementary pairings that make each bite even more memorable. Whether you’re hosting a brunch or seeking a comfort-food moment any time of day, these suggestions will elevate your presentation and delight every palate.
- Warm them thoroughly: Reheat individual rolls in the oven at 300°F for 5–7 minutes or in the microwave for 15–20 seconds. This brings back that fresh-from-the-oven softness and reactivates the gooey center.
- Sprinkle with toasted nuts: For a crunchy contrast, top each iced roll with a handful of toasted pecans or walnuts just before serving. The nutty texture and slight bitterness balance the sweetness beautifully.
- Serve alongside a hot beverage: Pair your pumpkin cinnamon rolls with a spiced latte, chai tea, or even a cup of hot apple cider. The warm spices in the drink will echo the spices in the rolls for a harmonious experience.
- Add fresh fruit accents: Place a few seasonal berries or sliced apples on the side of your serving platter. The crisp, tangy fruit brightens the plate and adds a refreshing counterpoint to the rich, spiced pastry.
HOW TO STORE PUMPKIN CINNAMON ROLLS
Proper storage ensures that these spiced, fluffy rolls retain their soft texture and delectable flavors for days to come. Whether you’re making a batch ahead for a gathering or saving leftovers for a midweek treat, follow these tips to keep them tasting fresh.
Storing baked goods like these rolls involves controlling moisture and temperature to prevent staleness or spoilage. After the rolls have cooled to room temperature, you want to protect them from air exposure while still allowing a bit of flexibility in the icing. Refrigeration can help extend their shelf life, but for short-term enjoyment, a well-sealed container at room temperature works wonders. If you plan to freeze, proper wrapping is key to avoiding freezer burn and maintaining that just-baked mouthfeel.
- Store at room temperature: Place completely cooled rolls in an airtight container or sealable bag and keep on the counter for up to 2 days. This method preserves the soft crumb best.
- Refrigerate for longer freshness: If you need to store the rolls for up to 5 days, cover them tightly in plastic wrap and then in aluminum foil before placing them in the fridge. Always reheat briefly before serving to restore warmth.
- Freeze individual rolls: Wrap each cooled roll first in parchment paper, then in plastic wrap, and finally in foil. Freeze for up to 3 months, thaw overnight in the refrigerator, and reheat in a warm oven.
- Freeze the whole pan: After the first rise and once assembled in the baking dish, cover tightly with plastic wrap and foil, then freeze. When ready to bake, thaw in the fridge overnight, let rise 30 more minutes at room temperature, and bake as directed.
CONCLUSION
This recipe for pumpkin cinnamon rolls brings together the best of autumn’s flavors with soft, pillowy dough, a spiced brown sugar filling, and a luscious cream cheese icing that turns every bite into a cozy celebration. From the gentle warming of whole milk and yeast to the final swirl of icing, each step invites a moment of kitchen camaraderie and the promise of something delicious. You’ve got all the information you need—from ingredient roles and detailed instructions to serving suggestions and storage tips—so feel free to print this article and save it for future baking adventures. Whether you’re a beginner discovering the joys of yeast bread for the first time or a seasoned home cook looking for a seasonal twist, these rolls are sure to become a go-to recipe in your collection.
Below you’ll find an FAQ section with answers to common questions, but for now, don’t hesitate to share your experience. Did you add a pinch of ginger to the filling? How did you customize your serving presentation? If you have any questions, feedback, or run into a hiccup while making these rolls, leave a comment or drop a note. I love hearing from you and am here to help with troubleshooting, substitutions, or simply celebrating your sweet success in the kitchen!
Pumpkin Cinnamon Rolls
Description
These pumpkin cinnamon rolls are bursting with warm spices and rich flavors, making them the perfect cozy treat. Topped with creamy icing, they're a must-try for any autumn gathering!
Ingredients
Instructions
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In a small bowl, combine the warm milk and yeast. Let sit for about 5 minutes until foamy.
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In a large mixing bowl, combine the sugar, melted butter, pumpkin puree, vanilla extract, and egg. Mix well.
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Add the yeast mixture to the pumpkin mixture and stir to combine.
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Gradually add flour, salt, cinnamon, and nutmeg to the wet ingredients. Mix until a dough forms.
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Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic.
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Place the dough in a greased bowl, cover, and let rise in a warm area until doubled in size (about 1-2 hours).
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Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
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Roll out the dough into a rectangle about 1/4 inch thick.
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Spread softened butter over the dough evenly for the filling.
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Mix the brown sugar, cinnamon, and nutmeg, then sprinkle over the buttered dough.
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Carefully roll up the dough into a log from the long side.
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Cut the log into 12 equal slices and place them in the prepared baking dish.
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Cover the dish and let the rolls rise for another 30–45 minutes.
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Bake in the preheated oven for 25–30 minutes, until golden brown.
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While baking, prepare the cream cheese icing by beating the cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and milk, mixing until creamy.
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Once the rolls are slightly cooled, spread the icing over them generously.
Note
- These pumpkin cinnamon rolls are perfect for autumn gatherings or a cozy breakfast.
- For an extra kick, add a pinch of ginger to the filling.
- Leftover rolls can be stored in an airtight container for up to 3 days.
- To elevate the presentation, consider sprinkling the finished rolls with toasted pecans.
- You can make the dough a day ahead; just refrigerate after the first rise and bake the next morning.
