Pumpkin Spice Cinnamon Rolls

When the crisp days of fall roll in, nothing feels cozier than pulling a tray of warm, spiced treats straight from the oven. Pumpkin spice cinnamon rolls are one of those recipes that blend everything we love about autumn into a soft, pillowy swirl of sweetness. They’re the perfect balance of comforting cinnamon, seasonal pumpkin, and just the right amount of sweetness to make them feel special without being overwhelming.

What makes these fall cinnamon rolls extra special is the pumpkin puree worked right into the dough. It gives the rolls a gorgeous golden hue and an added depth of flavor that you don’t get from classic cinnamon rolls. Combined with the warm notes of pumpkin spice, every bite feels like a little celebration of autumn. These rolls are ideal for a lazy weekend breakfast, a holiday brunch spread, or even as a unique twist on pumpkin dinner rolls for gatherings.

If you’re looking for pumpkin spice desserts that are impressive but not overly complicated, this recipe is a keeper. The dough is soft and easy to work with, and the filling is simple—brown sugar, cinnamon, and pumpkin spice come together to create a swirl that melts into gooey perfection as it bakes. You don’t need to be a baking pro to make them; they’re approachable enough for beginners but satisfying enough for experienced bakers who love seasonal flavors.

The best part? These easy pumpkin cinnamon rolls can be enjoyed fresh from the oven with a drizzle of glaze, or made ahead to bake in the morning. Whether you serve them with coffee, hot chocolate, or even alongside a hearty fall dinner, they’ll quickly become one of your favorite pumpkin spice desserts to revisit every year.

Why You’ll Love It

• Perfect for Fall – These rolls capture everything cozy about the season with warm pumpkin spice, soft pumpkin dough, and a gooey cinnamon swirl. They’re basically autumn in every bite.
• Beginner-Friendly Recipe – You don’t need advanced baking skills to make them. The dough is forgiving, and the steps are simple enough for anyone wanting to try homemade rolls for the first time.
• Versatile Treat – Enjoy them as breakfast, brunch, or even as pumpkin dinner rolls alongside a savory meal. They’re just as welcome on a holiday table as they are on a cozy Sunday morning.
• Make-Ahead Friendly – You can prep them the night before, let them rise slowly in the fridge, and bake fresh in the morning for a stress-free start to the day.
• Crowd-Pleaser – Pumpkin spice desserts are always a hit, and these rolls are no exception. Whether you’re baking for family, friends, or a fall get-together, they’ll disappear fast.

Ingredient List

For the Dough

• 3 ¾ cups all-purpose flour
• ½ cup pumpkin puree (not pumpkin pie filling)
• ¾ cup warm milk (about 110°F)
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup unsalted butter, melted
• 1 large egg
• 1 tsp salt
• 1 tsp pumpkin pie spice

For the Filling

• ½ cup brown sugar, packed
• 2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 4 tbsp unsalted butter, softened

For the Glaze

• 1 cup powdered sugar
• 2–3 tbsp milk or heavy cream
• ½ tsp vanilla extract
• Optional: pinch of pumpkin spice for garnish

Ingredient Notes

• Pumpkin puree – Make sure to use 100% pumpkin puree, not pumpkin pie filling. The latter already has added sugar and spices, which will throw off the flavor balance.
• Active dry yeast – Check that your yeast is fresh and active; it should foam when mixed with warm milk and sugar. If it doesn’t, start over with a new packet.
• Pumpkin pie spice – Store-bought is fine, but if you love stronger spice notes, add a little extra cinnamon or nutmeg to boost the flavor.
• Butter – Use unsalted so you can control the salt levels in the dough and filling.
• Brown sugar – Light or dark both work, but dark brown sugar adds a richer molasses flavor that pairs beautifully with pumpkin.

Kitchen Equipment Needed

• Large mixing bowl – For combining the dough ingredients. I like using a glass bowl because it helps me see if everything is evenly mixed.
• Stand mixer with dough hook (optional) – Makes kneading quicker and easier, but you can also knead by hand.
• Wooden spoon or silicone spatula – Handy for stirring the wet and dry ingredients together before kneading.
• Rolling pin – To roll the dough into an even rectangle for the filling. A marble rolling pin is my personal favorite—it keeps the dough cool and rolls smoothly.
• Measuring cups and spoons – Essential for accuracy, especially with yeast recipes.
• 9×13-inch baking dish – Perfect size for baking the rolls so they rise and bake evenly.
• Sharp knife or dough cutter – For slicing the rolled dough into neat cinnamon roll portions.
• Clean kitchen towel or plastic wrap – To cover the dough during rising and keep it from drying out.
• Wire rack – Helps the rolls cool slightly before glazing so the icing doesn’t just melt off.

Instructions

1. Proof the Yeast

• Warm the milk to about 110°F (43°C)—warm to the touch, not hot.
• In a large bowl, whisk together the warm milk and granulated sugar until the sugar dissolves.
• Sprinkle the active dry yeast over the surface. Let it sit 5–10 minutes until foamy.
• If it doesn’t foam, discard and start again with fresh yeast.

Pro Tip: If you don’t have a thermometer, dip a clean finger—milk should feel like a warm bath, never hot.

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2. Make the Dough

• Whisk in the pumpkin puree, melted butter (slightly cooled), and egg until smooth.
• Add salt and pumpkin pie spice; stir to combine.
• Add 3 ¼ cups of the flour and mix with a wooden spoon or the mixer’s dough hook until a shaggy dough forms.
• Add more flour (up to the full 3 ¾ cups) 1–2 tablespoons at a time until the dough is soft, slightly tacky, and pulls away from the bowl.

Pro Tip: Aim for tacky (light stick) not sticky (gluey). Too much flour = dense rolls.

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3. Knead the Dough

• Knead by hand on a lightly floured surface or with a dough hook on medium-low speed for 6–8 minutes.
• Stop when the dough is smooth and elastic; it should bounce back when gently poked.

Pro Tip: If the dough smears under your palm, dust with a teaspoon of flour; if it tears, rest it 5 minutes, then continue.

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4. First Rise (Bulk Ferment)

• Lightly oil a clean bowl, place the dough inside, and turn once to coat.
• Cover with a damp towel or plastic wrap.
• Let rise in a warm, draft-free spot until doubled in size, about 60–90 minutes.

Pro Tip: A cold kitchen slows rising. Create a proof box by placing the covered bowl in an (off) oven with just the light on.

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5. Make the Filling

• In a small bowl, mix brown sugar, ground cinnamon, and pumpkin pie spice.
• Ensure the butter is very soft and spreadable (not melted).

Pro Tip: Rub the sugar mixture between your fingers for 10 seconds—this breaks up clumps for an even swirl.

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6. Roll the Dough

• Punch down the risen dough to release air.
• Turn onto a lightly floured surface.
• Roll into a 12×16-inch rectangle with the long side facing you; keep edges as straight as possible.

Pro Tip: If the dough keeps springing back, cover and rest it 5 minutes, then continue rolling.

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7. Fill & Roll Up

• Spread the softened butter evenly over the dough, leaving a ½-inch border on the far long edge.
• Sprinkle the sugar–spice mixture evenly over the butter; press lightly so it adheres.
• Starting from the long edge closest to you, roll the dough tightly into a log.
• Pinch the seam to seal and roll seam-side down.

Pro Tip: For super neat spirals, tighten the log gently as you roll, like you’re shaping a sushi roll.

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8. Slice the Rolls

• Trim the uneven ends.
• Slice the log into 12 even pieces (about 1¼–1½ inches each).
• Arrange in a greased 9×13-inch baking dish with slight space between rolls.

Pro Tip: Use unflavored dental floss—slide under the log, cross the ends, and pull to cut cleanly without squashing.

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9. Second Rise

• Cover the pan and let the rolls rise until puffy and touching, 25–40 minutes depending on room temp.
• Meanwhile, preheat the oven to 350°F (175°C).

Pro Tip: The “jiggle test”—gently shake the pan; properly proofed rolls wobble slightly like set Jell-O.

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10. Bake

• Bake on the center rack for 22–28 minutes, until the tops are lightly golden and the centers read 190–195°F if using a thermometer.
• If browning too fast, tent loosely with foil for the last 5–8 minutes.

Pro Tip: Pull them when the centers are just set—slightly underbaked yields the softest, gooey centers.

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11. Make the Glaze

• In a bowl, whisk powdered sugar, vanilla, and 2 tbsp milk/cream until smooth.
• Add more milk a teaspoon at a time for a pourable glaze; or more sugar for thicker frosting.

Pro Tip: Sift the powdered sugar first—this prevents lumps so you don’t have to over-whisk.

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12. Glaze & Serve

• Let rolls cool in the pan for 10 minutes (so the glaze clings, not melts off).
• Drizzle or spread the glaze over warm rolls.
• Finish with a tiny pinch of pumpkin spice on top (optional).
• Serve warm and enjoy that cozy fall-cinnamon aroma!

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13. Overnight (Make-Ahead) Option

• After slicing and panning, cover tightly and refrigerate 8–12 hours.
• Next day, bring to room temp and let rise until puffy (45–75 minutes, depending on kitchen temp).
• Bake as directed, then glaze.

Pro Tip: Cold dough rises slowly—don’t rush this final proof; it’s the difference between good and cloud-soft rolls.

Tips and Tricks for Success

• Measure flour correctly – Spoon flour into your measuring cup and level off; scooping packs it in and makes rolls dense.
• Use room temperature ingredients – Cold butter or eggs can slow down the yeast and affect rising.
• Don’t rush the rise – Let the dough fully double; under-proofed dough = heavy rolls.
• Check oven temperature – An oven thermometer ensures accurate baking; too hot and rolls brown outside but stay doughy inside.
• Cut with floss, not a knife – It gives clean spirals without squashing the log.
• Glaze when slightly warm – This way it melts just enough to seep into the rolls but doesn’t slide right off.
• Store smartly – Keep leftovers covered at room temp for up to 2 days, or freeze baked (unglazed) rolls for up to 2 months.

Ingredient Substitutions and Variations

• Flour – Swap half the all-purpose with bread flour for extra chewy, bakery-style rolls.
• Pumpkin pie spice – Make your own blend with cinnamon, nutmeg, ginger, and cloves if you don’t have store-bought.
• Milk – Any dairy or non-dairy milk works; oat milk gives a creamy flavor.
• Butter – Use coconut oil for a dairy-free option; it adds a light sweetness.
• Sugar – Replace part of the brown sugar with maple sugar or coconut sugar for a unique twist.
• Glaze – Try a cream cheese frosting instead of glaze for a richer topping.
• Mix-ins – Add chopped pecans, walnuts, or even mini chocolate chips to the filling for extra flavor.
• Savory version – Skip the sugar filling and instead spread with garlic butter and herbs for a pumpkin dinner roll variation.

Serving Suggestions

• Cozy Breakfast Treat – I love serving these pumpkin spice cinnamon rolls with a hot cup of coffee or chai latte—the warm spices pair perfectly with a creamy drink.
• Holiday Brunch Favorite – Place them on a platter alongside fresh fruit and scrambled eggs for a balanced festive spread.
• Afternoon Snack – A warm roll with a drizzle of glaze and a glass of cold milk makes the perfect little pick-me-up.
• Dessert Twist – Top with a scoop of vanilla ice cream and a sprinkle of cinnamon for a cozy fall dessert.
• Savory Pairing – I sometimes serve them (unglazed) as pumpkin dinner rolls next to roasted chicken or a hearty fall soup—it’s a fun way to blend sweet and savory.

Storage and Reheating Instructions

• Room Temperature – Store cooled rolls in an airtight container for up to 2 days.
• Refrigerator – Keep in the fridge for up to 5 days; reheat before serving for the best texture.
• Freezer – Freeze baked (unglazed) rolls in a freezer-safe bag or container for up to 2 months; thaw overnight in the fridge before reheating.
• Microwave Reheat – Warm individual rolls in the microwave for 15–20 seconds; cover with a damp paper towel to keep them soft.
• Oven Reheat – Place rolls in a baking dish, cover with foil, and warm at 300°F (150°C) for about 10 minutes to revive that fresh-baked feel.

Frequently Asked Questions

Can I make these cinnamon rolls ahead of time?

Yes! You can prepare the rolls the night before, cover them, and refrigerate overnight. Just let them come to room temperature and rise until puffy before baking the next day.

Can I use instant yeast instead of active dry yeast?

Absolutely—just skip the proofing step. Mix the instant yeast directly into the dry ingredients, then proceed with the recipe as written.

Do I have to use pumpkin puree in the dough?

Pumpkin puree gives these rolls their flavor and soft texture, but if you don’t have it, you can replace it with mashed sweet potato or butternut squash for a similar result.

What’s the best frosting for these rolls?

The vanilla glaze is light and sweet, but cream cheese frosting is a classic option if you want something richer and tangier.

How do I keep my cinnamon rolls soft?

Don’t overbake them, and always store them in an airtight container. Adding a damp paper towel when reheating in the microwave helps lock in moisture.

Can I make these without pumpkin pie spice?

Yes! Just use cinnamon with a little nutmeg and ginger for a homemade version that still delivers that warm fall flavor.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag #tasiahub. I’d love to see your creations!