Name: Pumpkin Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1/3 cup Whole Milk, warm to the touch (100-115ºF); 2 cups All-Purpose Flour; 1 1/2 tsp Instant Yeast (1/2 package); 2 tbsp Light Brown Sugar; 1 tsp Ground Cinnamon; 1/4 tsp Salt; 1/2 cup Pumpkin Puree; 1 tbsp Unsalted Butter, melted; 1 large Egg, lightly beaten; 2 tbsp Light Brown Sugar, lightly packed; 2 tbsp Granulated Sugar; 1/2 tbsp Ground Cinnamon; 1/4 tsp Ground Ginger; 1/4 tsp Ground Nutmeg; 1/8 tsp AllSpice; 1/8 tsp Ground Cloves; 3 tbsp Unsalted Butter, room temperature; 2 tbsp Unsalted Butter, room temperature; 2 tbsp Pure Maple Syrup; 1 tsp Vanilla Extract; 2 tbsp Whole Milk; 2 cups Sifted Powdered Sugar; 1/8 tsp Salt; 1 large Egg Yolk; 1 tbsp Water

If you’re craving something cozy and irresistibly sweet, these Pumpkin Cinnamon Rolls are the answer to your fall baking dreams. Imagine soft, pillowy rolls infused with the natural warmth of pumpkin and spices, rolled with a rich cinnamon filling and topped with a luscious maple frosting. Every bite offers a perfect harmony of flavors and textures, making these rolls a delightful treat to share with family and friends or to enjoy as a comforting breakfast at home.

Pumpkin Cinnamon Rolls Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but carefully chosen to create the perfect balance of flavor, texture, and color in your Pumpkin Cinnamon Rolls. From the warm spices to the creamy pumpkin puree, each element plays a vital role.

Whole Milk (1/3 cup, warm): Helps activate the yeast and adds moisture, making the dough soft and tender.
All-Purpose Flour (2 cups): Provides structure to the rolls; additional flour can be added as needed to adjust dough consistency.
Instant Yeast (1 1/2 tsp): The magic behind the dough’s rise and airy texture.
Light Brown Sugar (2 tbsp): Adds sweetness and a hint of caramel flavor to the dough.
Ground Cinnamon (1 tsp): Infuses warmth and spice right into the dough base.
Salt (1/4 tsp): Balances the sweetness and enhances overall flavor.
Pumpkin Puree (1/2 cup): Brings moistness, vibrant color, and that unmistakable pumpkin flavor.
Unsalted Butter (1 tbsp melted): Adds richness and tenderness to the dough.
Egg (1 large, lightly beaten): Helps bind ingredients together and adds richness.
Light Brown Sugar & Granulated Sugar (for filling): Combined to sweeten and caramelize inside the rolls.
Warm spices (cinnamon, ginger, nutmeg, allspice, cloves): Create a fragrant, cozy filling bursting with autumn flavors.
Unsalted Butter (3 tbsp, room temp for filling): Spread inside the rolls to keep them moist and flavorful.
Maple Frosting ingredients: Butter, pure maple syrup, vanilla extract, whole milk, powdered sugar, and a pinch of salt to top the rolls with a dreamy sweetness.
Egg Yolk and Water (for egg wash): Gives the rolls a beautiful golden gloss.

How to Make Pumpkin Cinnamon Rolls

Step 1: Prepare the Dough

Start by warming the milk to just the right temperature—between 100ºF and 115ºF—so it wakes up the yeast gently without killing it. In a medium bowl, whisk together your dry ingredients: flour, yeast, sugar, cinnamon, and salt. Meanwhile, blend your wet ingredients: warm milk, pumpkin puree, melted butter, and the lightly beaten egg. Combine dry and wet mixtures and use a dough hook to knead until you have a soft, slightly sticky dough. This step ensures your rolls will be tender and fluffy.

Step 2: Let the Dough Rise

Transfer your dough into a greased bowl, cover it, and place it in a cozy warm spot to double in size—about one hour. This rest is crucial to develop the airy texture that makes Pumpkin Cinnamon Rolls so delightfully soft.

Step 3: Prepare Cinnamon Spice Filling

While the dough rises, mix together the filling spices with both the light brown and granulated sugar. The buttery warmth paired with cinnamon, ginger, nutmeg, cloves, and allspice creates the classic comforting scent and taste we’ll all love.

Step 4: Shape the Rolls

After your dough has doubled, punch it down and roll it out into a 10 by 12-inch rectangle on a lightly floured surface. Spread the softened butter evenly, leaving a small border, then generously sprinkle on your cinnamon spice mix. Roll the dough tightly from the long edge and slice it into six even rolls. Placing them cut-side down on your prepared pan helps maintain their shape and encourages even cooking.

Step 5: Second Rise and Baking

Cover your assembled rolls and let them rise again until doubled in size—about 25 minutes. Before baking, brush the rolls with an egg wash to get that gorgeous glossy finish. Bake at 350ºF for 20-25 minutes until golden brown and perfectly baked through.

Step 6: Maple Frosting Finish

While your rolls cool slightly, whip up the maple frosting by blending butter, maple syrup, vanilla, milk, powdered sugar, and salt. This frosting adds a sweet, silky layer that perfectly complements the pumpkin and spice notes. Drizzle or spread it generously over your warm rolls, so it melts gently into every swirl.

How to Serve Pumpkin Cinnamon Rolls

Garnishes

A simple dusting of powdered sugar or a sprinkle of finely chopped toasted pecans can elevate the look and texture of your Pumpkin Cinnamon Rolls. If you want extra indulgence, a drizzle of caramel sauce adds a luxurious touch that pairs beautifully with the pumpkin and spices.

Side Dishes

Serve these rolls alongside a steaming hot cup of coffee or chai tea for the ultimate cozy breakfast experience. A bowl of spiced apple cider or creamy hot chocolate can also complement the sweet and spicy notes beautifully, making your morning feel extra special.

Creative Ways to Present

For a festive touch, arrange your pumpkin cinnamon rolls on a rustic wooden board garnished with autumn leaves or small pumpkins. You could even serve individual rolls in cute ramekins for gatherings, making each guest feel like they’re enjoying a personal, homemade treat.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Cinnamon Rolls can be kept in an airtight container at room temperature for up to two days without losing their softness. For longer storage, refrigeration is recommended but allow them to come back to room temperature before enjoying.

Freezing

You can freeze unbaked rolls after shaping by wrapping them tightly and placing them in the freezer. When ready, thaw in the refrigerator overnight, bring them to room temperature for a second rise, then bake as usual. Baked rolls freeze wonderfully too—just warm them gently before serving.

Reheating

Reheat your rolls in a low oven (about 300ºF) wrapped in foil to keep them moist, or microwave individually for 20-30 seconds. Adding a little extra drizzle of maple frosting after reheating refreshes that just-baked taste and texture.

FAQs

Can I use canned pumpkin puree for these rolls?

Absolutely! Canned pumpkin puree works perfectly here and gives consistent flavor and moisture, making your Pumpkin Cinnamon Rolls delicious every single time.

Can I make these rolls vegan?

With a few ingredient swaps, yes! Use plant-based milk and butter alternatives, and replace the egg with a flax or chia egg for a vegan-friendly version that’s just as tasty.

How long does it take for the dough to rise?

The dough typically takes about one hour to double in size during the first rise, depending on your kitchen’s warmth. The second rise after shaping usually takes about 25 minutes.

What is the best way to store leftover frosting?

Keep leftover maple frosting in an airtight container in the refrigerator for up to two days. Bring it to room temperature and whisk before using to restore its creamy smoothness.

Can I make smaller or larger rolls?

Definitely! Simply adjust the size when rolling and slicing your dough. Just keep in mind that baking times may vary slightly—smaller rolls will bake faster, while larger ones may need a few extra minutes.

Final Thoughts

You really can’t go wrong with Pumpkin Cinnamon Rolls when you’re craving a cozy, fall-inspired treat that fills your kitchen with heavenly aromas. Whether you’re baking for a holiday gathering or a weekend breakfast, these rolls bring warmth, sweetness, and a touch of homemade magic to any occasion. So grab your ingredients, roll up your sleeves, and enjoy every bite of this delightful recipe—you won’t regret it!

Pumpkin Cinnamon Rolls Recipe

Print Recipe

★★★★★

5 from 12 reviews

Delight in these soft and flavorful Pumpkin Cinnamon Rolls, perfectly spiced with warm cinnamon, nutmeg, and cloves, and topped with a luscious maple frosting. Ideal for a festive breakfast or a comforting treat, these rolls combine the richness of pumpkin puree with the classic sweet cinnamon filling for a unique twist on a beloved classic.

Author: Maya
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes
Yield: 6 rolls 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough

1/3 cup Whole Milk, warm to the touch (100-115ºF)
2 cups All-Purpose Flour
1 1/2 tsp Instant Yeast (1/2 package)
2 tbsp Light Brown Sugar
1 tsp Ground Cinnamon
1/4 tsp Salt
1/2 cup Pumpkin Puree
1 tbsp Unsalted Butter, melted
1 large Egg, lightly beaten

Cinnamon Spice Filling

2 tbsp Light Brown Sugar, lightly packed
2 tbsp Granulated Sugar
1/2 tbsp Ground Cinnamon
1/4 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1/8 tsp AllSpice
1/8 tsp Ground Cloves
3 tbsp Unsalted Butter, room temperature

Maple Frosting

2 tbsp Unsalted Butter, room temperature
2 tbsp Pure Maple Syrup
1 tsp Vanilla Extract
2 tbsp Whole Milk
2 cups Sifted Powdered Sugar
1/8 tsp Salt

Egg Wash

1 large Egg Yolk
1 tbsp Water

Instructions

Prepare the milk: Warm the whole milk in a small saucepan over low-medium heat until it reaches 180ºF. Let it cool to 100ºF-115ºF or until warm to the touch. Alternatively, microwave in 15-second intervals until the target temperature is reached.
Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, instant yeast, light brown sugar, ground cinnamon, and salt. Set aside.
Combine wet ingredients: In a separate bowl, whisk warm milk, pumpkin puree, melted butter, and lightly beaten egg until fully combined.
Form dough: Add the dry mixture to the wet and mix with a spatula until dough begins to form. Transfer to a mixing bowl fitted with a dough hook and knead at low speed for 7-8 minutes until soft, slightly sticky, and pulling away from the bowl. If too sticky, add up to 1/4 cup additional flour one tablespoon at a time.
Knead and proof: Knead the dough on a lightly floured surface into a smooth ball. Place in a lightly greased medium bowl, cover with plastic wrap or a towel, and let rise in a warm spot for about 1 hour or until doubled in size. For oven proofing, place dough with a bowl of boiling water inside the oven at lowest temperature then turned off for 1 hour (do not use plastic wrap in oven).
Prepare cinnamon spice filling: Mix light brown sugar, granulated sugar, cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Keep the butter at room temperature for spreading.
Assemble rolls: Punch down risen dough and roll out on a floured surface (flour rolling pin) into a 10” x 12” rectangle. Spread softened butter evenly over the dough, leaving a 1/4 inch border. Sprinkle the cinnamon spice filling evenly over the butter.
Roll and slice: Starting from the long edge, roll dough tightly into a log. Using a sharp knife and a ruler, cut into 6 equal rolls, trimming ends if desired. Place rolls cut-side down on a lightly sprayed 1/8 sheet pan or a 6-inch round baking pan.
Second rise: Cover rolls with plastic wrap or a kitchen towel and let rise in a warm area for 25 minutes or until doubled. Meanwhile, preheat oven to 350ºF and position rack just above center.
Apply egg wash and bake: Whisk egg yolk with water and brush over rolls. Bake at 350ºF for 20-25 minutes until golden brown. Let cool 10-15 minutes before frosting.
Make maple frosting: In a bowl, combine softened butter, pure maple syrup, vanilla extract, whole milk, powdered sugar, and salt. Beat with hand or stand mixer until smooth. Frost rolls once slightly cooled. Can be made ahead and stored refrigerated; bring to room temperature before serving.

Notes

Slightly beat your egg before adding to the dough mixture for even incorporation.
If dough is too sticky, add additional flour up to 1/4 cup, one tablespoon at a time.
To proof dough in the oven, preheat oven to lowest setting then turn off. Place bowl with dough and a separate bowl of boiling water inside. Keep door closed for about 1 hour for perfect warm rising environment.
Use a ruler to measure and score evenly when slicing dough into rolls to ensure consistent size.
For overnight rise, cover rolls tightly with plastic wrap and refrigerate. Before baking, allow to come to room temperature for 1 hour for second rise.
Do not use plastic wrap inside oven due to heat risk; use a clean towel instead.