Although the leaves are changing and the air is crisp, there’s one thing that can warm up your day: The Best Pumpkin Cinnamon Rolls! Picture this: soft, fluffy dough with the sweet smell of pumpkin and spices wafting through your home. These rolls are more than just a breakfast treat; they capture the cozy essence of fall in every bite. Whether you’re looking for a fun weekend project or a way to impress family and friends, this recipe is just what you need. With simple steps and a dash of love, you can whip up these sweet rolls that are perfect with a cup of coffee or tea. Trust me, once you make these, you’ll wonder how you ever lived without them!
Why This Recipe Works
This recipe combines soft, fluffy dough with the warm flavors of pumpkin and cinnamon. By using instant yeast and a delightful mix of spices, the rolls rise beautifully. They have a texture that melts in your mouth with every bite. Furthermore, the cream cheese icing on top adds a luxurious finish that makes these rolls truly irresistible. It’s that perfect balance of flavors and textures that keeps you coming back for more.
Why You’ll Love This The Best Pumpkin Cinnamon Rolls
These Pumpkin Cinnamon Rolls aren’t just any ordinary breakfast treat; they encapsulate the essence of fall with every bite. The warm heartiness of pumpkin and the warm spice of cinnamon are a hug in pastry form! Whether you start your day with these fluffy rolls or enjoy them as an afternoon snack, they’re a cozy addition to any occasion. The nostalgic flavors remind us of chilly autumn mornings and the joy of gathering around the table. Plus, they’re super easy to make, making them a must-try for anyone who loves a good homemade treat.
Ingredients
- 4 1/2 to 5 cups (558-620g) all-purpose flour
- 1/3 cup (67g) brown sugar
- 1 packet instant yeast (2 ¼ tsp)
- 1 teaspoon salt
- 1 cup (237ml) milk
- 6 tablespoons (84g) unsalted butter, softened
- ½ cup (120g) pumpkin puree (not pumpkin pie mix)
- ⅔ cup (134g) packed brown sugar (for filling)
- 1 tablespoon pumpkin pie spice (for filling)
- 3 tablespoons (42g) unsalted butter, melted (for filling)
- 2 cups (226g) powdered sugar (for frosting)
- ½ teaspoon pumpkin pie spice (for frosting)
- Pinch of salt (for frosting)
- ¼ cup (57g) unsalted butter, softened (for frosting)
- 4 ounces (113g) cream cheese, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2-3 tablespoons (30-45ml) milk (for frosting)
Make the Dough
Combine Dry Ingredients
In the bowl of a stand mixer fitted with a dough hook, add 2 cups (248g) of flour, 1/3 cup (67g) brown sugar, 1 packet of instant yeast, and 1 teaspoon of salt. Whisk these together until they’re well combined. It’s essential to blend these ingredients nicely, as they set the foundation for your rolls.
Heat the Milk and Prepare Dough
For the next step, grab a microwave-safe measuring cup and combine 1 cup (237ml) of milk with 6 tablespoons (84g) of unsalted butter. Heat this mixture in 30-second increments until it reaches a perfect temperature of 120°-130°F. Once warmed, add it to your dry ingredients, along with ½ cup (120g) of pumpkin puree. Mix on medium speed for about 2 minutes, scraping down the sides as needed.
Add Remaining Flour and Knead
Next, toss in 1 cup more flour and beat on high for an additional 2 minutes. Gradually add just enough of the remaining flour until the dough forms a slightly sticky ball. Transfer the dough onto a floured surface and knead for 6-8 minutes until it becomes smooth and elastic. After kneading, cover it and let it rest for 10 minutes. This little rest will help the dough relax, making it easier to roll out later.
Prepare the Filling
Mix Filling Ingredients
Meanwhile, in a separate bowl, stir together ⅔ cup (134g) packed brown sugar and 1 tablespoon of pumpkin pie spice to create a delicious filling. The sweet and spicy aroma is irresistible!
Roll Out Dough
Now, roll your rested dough into a 10×15-inch rectangle. Spread 3 tablespoons (42g) of melted butter evenly over the surface, then sprinkle the pumpkin spice filling right on top. Make sure to spread the filling nicely, so every bite has that warm, cozy flavor.
Shape the Rolls
Roll and Slice
Beginning at the long edge of the rectangle, tightly roll the dough into a log. Slice this log into 12 equal pieces and arrange them in a greased 9×13-inch baking dish. The rolls should look so inviting already!
Let Rise
Cover the rolls with a clean towel and let them rise until they double in size. This should take about 1 hour. Watching the dough rise is one of the most satisfying parts—like magic!
Bake the Cinnamon Rolls
Preheat and Bake
Preheat your oven to 350°F. When it’s ready, bake the rolls for 25-30 minutes, or until they’re golden brown and cooked through. Allow them to cool for about 20 minutes afterward. Your kitchen must smell heavenly right now!
Make the Frosting
Mix Frosting Ingredients
In a medium bowl, whisk together 2 cups (226g) of powdered sugar, ½ teaspoon of pumpkin pie spice, and a pinch of salt. In another bowl, beat ¼ cup (57g) of softened butter and 4 ounces (113g) of cream cheese until the mixture is smooth and creamy. Add the dry ingredients to this mixture, incorporating 1 teaspoon of vanilla extract and 2-3 tablespoons of milk to achieve a lovely, creamy consistency.
Frost and Serve
Once the rolls have cooled slightly, spread that luscious cream cheese frosting generously over the top. This final touch takes the rolls to a whole new level, creating a mouthwatering dessert.
Tips for Success
- First, ensure all your ingredients are at the correct temperature, especially the milk and butter, which are crucial for activating the yeast.
- If your dough feels too sticky while you knead, you can gradually add flour, but avoid making it too dry.
Variations
You can jazz up this recipe by adding chopped pecans or walnuts to the filling for a delightful texture. If you want your frosting to have a unique flavor, try using maple syrup instead of regular sugar. The options are endless!
Serving Suggestions
Serve your delicious pumpkin cinnamon rolls warm alongside a cup of coffee or spiced apple cider. This combination makes for a splendid fall breakfast or brunch treat.
Storage Tips
To keep any leftovers fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, feel free to refrigerate them for up to a week, or freeze the rolls for up to 3 months.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, just ensure you cook and puree it until smooth.
2. Can I make these rolls the night before?
Absolutely! Prepare the dough, shape it into rolls, place them in the baking dish, cover, and refrigerate overnight. Just remember to allow them to rise before baking the next day.
3. What can I use if I don’t have pumpkin pie spice?
Combine equal parts of cinnamon, nutmeg, and ginger as a substitute.
4. How do I make the rolls more fluffy?
Ensure to knead the dough adequately and let it rise fully before baking for the best texture.
5. Can I skip the icing?
While the icing beautifully complements the rolls, they’re delightful even without it, so you can enjoy them warm as is.
These The Best Pumpkin Cinnamon Rolls are a delightful way to celebrate the flavors of fall! You’ll love the soft, fluffy texture and the delicious blend of spices. Enjoy creating this recipe with loved ones, and don’t hesitate to customize it to suit your flavor preferences!
Print
Pumpkin Cinnamon Rolls
These Pumpkin Cinnamon Rolls are a warm, cozy treat that captures the essence of fall. With soft dough, aromatic spices, and decadent cream cheese frosting, they’re perfect for breakfast or as a sweet afternoon snack.
- Total Time: 1 hour
- Yield: 12 rolls 1x
Ingredients
- 4 1/2 to 5 cups (558-620g) all-purpose flour
- 1/3 cup (67g) brown sugar
- 1 packet instant yeast (2 ¼ tsp)
- 1 teaspoon salt
- 1 cup (237ml) milk
- 6 tablespoons (84g) unsalted butter, softened
- ½ cup (120g) pumpkin puree (not pumpkin pie mix)
- ⅔ cup (134g) packed brown sugar (for filling)
- 1 tablespoon pumpkin pie spice (for filling)
- 3 tablespoons (42g) unsalted butter, melted (for filling)
- 2 cups (226g) powdered sugar (for frosting)
- ½ teaspoon pumpkin pie spice (for frosting)
- Pinch of salt (for frosting)
- ¼ cup (57g) unsalted butter, softened (for frosting)
- 4 ounces (113g) cream cheese, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2–3 tablespoons (30-45ml) milk (for frosting)
Instructions
- Combine dry ingredients in a stand mixer bowl and whisk.
- Heat milk and butter, then add to dry ingredients along with pumpkin puree and mix.
- Add remaining flour and knead until smooth, then let rest.
- Prepare filling by mixing brown sugar and pumpkin pie spice.
- Roll the dough out, spread melted butter, and layer the filling on top before rolling and slicing.
- Arrange in a baking dish, cover, and let rise until doubled in size.
- Bake at 350°F for 25-30 minutes until golden brown.
- Prepare frosting by mixing powdered sugar, pumpkin pie spice, and beating with cream cheese and butter until smooth.
- Frost the rolls once cooled slightly and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for optimal results.
If dough is sticky, add flour gradually during kneading.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 20
- Sodium: 300
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 1
- Protein: 4
- Cholesterol: 30
