Discover the magic of Pumpkin Cinnamon Rolls—soft, spiced, and perfect for cozy mornings that warm your heart and home. These rolls combine tender dough infused with creamy pumpkin puree and a fragrant swirl of cinnamon and sugar to create a breakfast treat that feels like a warm hug on a plate. Whether you’re indulging in a slow weekend brunch or surprising loved ones with something special, Pumpkin Cinnamon Rolls bring a festive, comforting twist to a beloved classic.

Why You’ll Love This Recipe

Soft, fluffy texture: Pumpkin adds moisture that keeps the rolls irresistibly tender and soft every bite.
Warm autumn spices: The combination of cinnamon, nutmeg, and cloves perfectly complements the pumpkin for a cozy, comforting flavor.
Perfect for any occasion: Whether it’s a special holiday or a simple weekend breakfast, these rolls add a touch of magic.
Simple and wholesome ingredients: Made with everything you’d expect but with no complicated steps, these rolls feel both nourishing and indulgent.
Versatile and customizable: You can easily tweak the filling, glaze, or toppings to suit your taste or dietary preferences.

Ingredients You’ll Need

Each ingredient in this Pumpkin Cinnamon Rolls recipe plays a crucial role in building the perfect balance of flavor, texture, and color. From the creamy pumpkin puree that enriches the dough to the warming spices that make each bite memorable, these elements come together effortlessly.

All-purpose flour: The sturdy base that gives the rolls structure and a soft crumb.
Pumpkin puree: Adds moisture, a subtle sweetness, and that signature autumn color.
Warm spices: Cinnamon, nutmeg, and cloves create that unmistakable cozy aroma.
Active dry yeast: Essential for a light, airy dough that rises beautifully.
Brown sugar: Provides a deep sweetness that enhances the cinnamon filling.
Butter: Adds richness to both dough and filling for a luscious texture.
Milk (warm): Activates the yeast and blends the ingredients smoothly.
Eggs: Enrich the dough for softness and a delicate crumb.
Salt: Balances sweetness and amplifies the flavors.
Powdered sugar and cream cheese (optional): For a creamy glaze that crowns the rolls perfectly.

Variations for Pumpkin Cinnamon Rolls

One of the best things about Pumpkin Cinnamon Rolls is how easily you can tailor them to match your mood, dietary needs, or the ingredients you have on hand. Feel free to experiment and make this recipe uniquely yours!

Vegan version: Swap butter for coconut oil and use a flax egg instead of a regular egg for a plant-based treat.
Gluten-free: Use a gluten-free flour blend, adding xanthan gum if needed to maintain dough elasticity.
Nutty twist: Add chopped pecans or walnuts to the cinnamon filling for extra crunch and warmth.
Maple glaze: Replace the traditional cream cheese glaze with a simple maple syrup drizzle.
Spiced twist: Add cardamom or ginger to the spice mix for an exotic depth of flavor.

Why Pumpkin Cinnamon Rolls Make Mornings Magical

How to Make Pumpkin Cinnamon Rolls

Step 1: Prepare the dough

Combine warm milk with yeast and a pinch of sugar to activate the yeast, letting it foam for about 5 minutes. In a large bowl, mix flour, pumpkin puree, warm spices, sugar, eggs, melted butter, and salt. Add the yeast mixture slowly while kneading until a soft, elastic dough forms. Cover and let rise until doubled in size, about 1 to 1.5 hours.

Step 2: Make the cinnamon filling

Mix brown sugar, cinnamon, and softened butter until smooth and spreadable. This luscious filling is what makes each roll a flavor-packed delight, balancing sweetness with spice perfectly.

Step 3: Roll out the dough

On a floured surface, gently roll the dough into a large rectangle, about 12 by 16 inches. Spread the cinnamon filling evenly, ensuring every corner gets that buttery, cinnamon goodness.

Step 4: Shape and cut the rolls

Start rolling the dough tightly from one long side, forming a log. Slice the log into 12 evenly sized rolls and place them in a greased baking dish with some space to expand.

Step 5: Second rise and bake

Cover the rolls and let them rise for another 30-40 minutes until puffy. Bake at 350°F (175°C) for about 25-30 minutes or until golden brown and cooked through.

Step 6: Prepare the glaze (optional)

Whisk powdered sugar with cream cheese and a splash of vanilla extract to create a silky glaze. Spread generously over warm rolls to elevate the cozy flavors and add a creamy finish.

Pro Tips for Making Pumpkin Cinnamon Rolls

Use room temperature ingredients: This helps the dough come together smoothly and rise properly.
Don’t rush the rising: Giving the dough adequate time to rise leads to the softest rolls.
Heavy pumpkin puree works best: Avoid watery pumpkin to prevent soggy dough.
Light dusting of flour during rolling: Keeps the dough from sticking without drying it out.
Brush rolls with melted butter before baking: Adds a beautiful color and keeps edges soft.

How to Serve Pumpkin Cinnamon Rolls

Garnishes

Top fresh Pumpkin Cinnamon Rolls with a sprinkle of chopped nuts, a drizzle of extra glaze, or even a light dusting of cinnamon powder to enhance their inviting appearance and flavor.

Side Dishes

Serve these rolls alongside warm coffee, chai tea, or a glass of cold milk. They pair wonderfully with fresh fruit or a simple green salad for a balanced brunch.

Creative Ways to Present

For a festive touch, arrange the rolls in a round cake pan like a crown or place them individually in pretty cupcake liners for grab-and-go treats. Adding edible flowers or sprigs of rosemary on the serving platter also adds charm.

Make Ahead and Storage

Storing Leftovers

Store cooled Pumpkin Cinnamon Rolls in an airtight container at room temperature for up to two days, or refrigerate if you want them to last a bit longer. Reheat gently before serving.

Freezing

Freeze unbaked rolls after shaping by wrapping tightly in plastic wrap and placing in a freezer bag. When ready to bake, thaw overnight in the fridge and allow a final rise before baking.

Reheating

Warm rolls in the microwave for 20-30 seconds or in a preheated oven at 300°F (150°C) for about 10 minutes to restore that fresh-baked softness and melty glaze.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is actually the most convenient choice for consistent flavor and texture.

How do I know if the yeast is still good?

If the yeast activates and becomes frothy when mixed with warm water and sugar within 5-10 minutes, it is fresh and ready to use. Otherwise, it might be expired.

Can I make these rolls gluten-free?

Absolutely! Use a high-quality gluten-free baking blend and consider adding xanthan gum to mimic the elasticity of gluten.

Is it possible to prepare Pumpkin Cinnamon Rolls the night before?

You can prepare and assemble the rolls in advance, then refrigerate overnight before baking the next morning—this also improves flavor complexity.

What’s the best way to reheat leftover rolls without drying them out?

Cover the rolls loosely with foil and warm them in the oven, or microwave with a damp paper towel over the top to retain moisture.

Final Thoughts

There’s something truly special about waking up to the scent of Pumpkin Cinnamon Rolls baking in the oven: it’s comfort, warmth, and a little bit of magic all rolled into one. Whether you stick to the classic recipe or add your own twist, these rolls are sure to become a favorite that fills your mornings with joy and delicious aromas. Don’t wait to try making your own batch of Pumpkin Cinnamon Rolls—the perfect start to any day is just a recipe away!

Pumpkin Cinnamon Rolls

Author: Mary
Total Time: 2 hours 15 minutes
Yield: 12 rolls 1x
Diet: Gluten Free (if using gluten-free flour blend)

Print Recipe

Description

Pumpkin Cinnamon Rolls are soft, fluffy, and spiced perfectly for cozy autumn mornings. Featuring tender dough enriched with creamy pumpkin puree and a warm blend of cinnamon, nutmeg, and cloves, these rolls offer a comforting twist on a classic favorite. Ideal for weekend brunch or holiday celebrations, they bring festive flavors with simple, wholesome ingredients and customizable options, including vegan and gluten-free variations.

Ingredients

Scale

Dough Ingredients

3 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
1 cup pumpkin puree (preferably heavy pumpkin puree)
2 1/4 tsp active dry yeast (1 packet)
1 cup warm milk (about 110°F / 43°C)
1/4 cup brown sugar
2 large eggs
1/4 cup melted butter (use coconut oil for vegan option)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp salt

Cinnamon Filling

1/2 cup brown sugar
2 tbsp ground cinnamon
1/4 cup softened butter (use coconut oil for vegan option)
Optional: 1/2 cup chopped pecans or walnuts (for nutty twist)

Glaze (Optional)

1 cup powdered sugar
4 oz cream cheese, softened (use vegan cream cheese for vegan option)
1/2 tsp vanilla extract
Optional: Maple syrup as alternate glaze

Instructions

Prepare the dough: Combine warm milk with yeast and a pinch of sugar in a small bowl. Let it sit for about 5 minutes until foamy to activate the yeast. In a large mixing bowl, whisk together flour, pumpkin puree, warm spices (cinnamon, nutmeg, cloves), brown sugar, eggs, melted butter, and salt. Slowly add the activated yeast mixture while kneading the ingredients together, either by hand or with a stand mixer, until a soft, elastic dough forms. Cover the dough and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Make the cinnamon filling: In a small bowl, mix brown sugar, ground cinnamon, and softened butter until smooth and spreadable. If desired, fold in chopped nuts for added texture and flavor.
Roll out the dough: On a lightly floured surface, gently roll the risen dough into a large rectangle approximately 12 by 16 inches. Spread the prepared cinnamon filling evenly over the dough, ensuring the entire surface is covered for consistent flavor.
Shape and cut the rolls: Starting from one of the long edges, roll the dough tightly into a log shape. Using a sharp knife, slice the log into 12 evenly sized rolls. Place the rolls spaced evenly in a greased baking dish, allowing room for expansion.
Second rise and bake: Cover the baking dish with a clean kitchen towel and let the rolls rise for another 30-40 minutes until puffy. Preheat the oven to 350°F (175°C). Optionally, brush the rolls with melted butter for a golden finish. Bake for 25-30 minutes, or until the rolls are golden brown and cooked through.
Prepare the glaze (optional): While the rolls bake, whisk together powdered sugar, softened cream cheese, and vanilla extract until smooth and creamy. Once the rolls have cooled slightly but are still warm, spread the glaze generously over the top to add a luscious finish. Alternatively, drizzle with maple syrup for a different sweet touch.

Notes

Use room temperature ingredients for better dough consistency and rising.
Allow ample time for both yeast rises to ensure soft, fluffy rolls.
Use thick, heavy pumpkin puree to prevent soggy dough.
Lightly dust the surface with flour when rolling out the dough to avoid sticking without drying it out.
Brush rolls with melted butter before baking for a rich color and soft edges.
Can prepare and assemble rolls the night before; refrigerate and bake fresh the next morning for enhanced flavor.
For a vegan version, replace butter with coconut oil and eggs with flax eggs.
To make gluten-free, use a gluten-free flour blend and add xanthan gum if needed.
Store baked rolls in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
Freeze unbaked shaped rolls tightly wrapped; thaw overnight in the fridge and allow to rise before baking.
Reheat leftovers in the oven covered with foil or microwave with a damp paper towel to retain moisture.

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 320
Sugar: 15g
Sodium: 220mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 6g
Cholesterol: 45mg

Keywords: Pumpkin cinnamon rolls, autumn breakfast, spiced rolls, gluten-free cinnamon rolls, vegan cinnamon rolls, fall recipe, pumpkin dessert