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Pumpkin cinnamon rolls

Pumpkin Cinnamon Rolls

What makes these rolls special is the pumpkin purée in the dough itself. It doesn’t just bring that classic autumn flavor—it actually makes the rolls softer and more tender, like a cross between a sweet roll and a pillowy cloud.
Print Recipe Pin Recipe
Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Course Breakfast
Cuisine American
Servings 12 Rolls
Calories 300 kcal

Equipment

  • Stand Mixer with Dough Hook
  • Mixing Bowls
  • Measuring Cups & Spoons
  • Rolling Pin
  • 9x13 Baking Dish
  • Bench Scraper or Sharp Knife
  • Offset spatula or butter knife
  • Wire rack

Ingredients
  

For the Dough:

  • ¾ cup whole milk warm (about 110°F)
  • 2¼ teaspoons active dry yeast 1 packet
  • ½ cup pumpkin purée not pumpkin pie filling
  • ¼ cup brown sugar
  • 1 large egg
  • ¼ cup unsalted butter melted
  • 3½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon

For the Filling:

  • ⅓ cup unsalted butter softened
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ cup pumpkin purée

For the Cream Cheese Frosting:

  • 4 oz cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 –2 tablespoons milk as needed for consistency

Instructions
 

Step 1: Activate the Yeast

  • Warm the milk to about 110°F (just warm to the touch—not hot).
  • Pour the warm milk into a small bowl and sprinkle the active dry yeast over it.
  • Add 1 tablespoon of the brown sugar (from the dough ingredients) to feed the yeast.
  • Stir gently and let sit for 5–10 minutes, until it becomes foamy on top.
  • Pro Tip:
  • If the mixture doesn't foam, your yeast may be expired or your milk was too hot/cold. Start fresh to avoid dense rolls.

Step 2: Make the Dough

  • In the bowl of a stand mixer, combine the pumpkin purée, remaining brown sugar, melted butter, egg, cinnamon, and salt.
  • Add the foamy yeast mixture and mix on low speed until well combined.
  • Gradually add the flour, 1 cup at a time, mixing on low with the dough hook until a soft dough forms.
  • Increase to medium speed and knead for 6–8 minutes, until the dough is smooth and slightly tacky but not sticky.
  • Pro Tip:
  • If the dough is too sticky, add a tablespoon of flour at a time. It should pull away from the sides of the bowl cleanly.

Step 3: Let the Dough Rise

  • Lightly oil a large bowl and transfer the dough into it.
  • Cover with plastic wrap or a clean towel and place in a warm spot.
  • Let it rise for 60–90 minutes, or until doubled in size.
  • Pro Tip:
  • For a warm rising spot, place the bowl in your (turned off) oven with the light on. It creates a gentle heat perfect for proofing.

Step 4: Make the Filling

  • In a small bowl, combine the softened butter, brown sugar, cinnamon, nutmeg, and cloves.
  • Stir until it forms a thick, spreadable paste.
  • Add the pumpkin purée and mix until smooth and creamy.

Step 5: Roll Out and Fill the Dough

  • Once the dough has doubled, punch it down gently to release air bubbles.
  • Roll it out on a lightly floured surface into a rectangle, about 12x18 inches.
  • Spread the filling evenly over the dough, all the way to the edges.
  • Pro Tip:
  • Use an offset spatula or the back of a spoon to spread the filling—it makes things easier and keeps the dough from tearing.

Step 6: Roll and Cut

  • Starting from the long edge, roll the dough up tightly into a log.
  • Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces.
  • Arrange the rolls in a greased 9x13 baking dish, leaving a little space between them.
  • Pro Tip:
  • Dental floss makes cleaner cuts than a knife—just slide it under, cross the ends over the top, and pull.

Step 7: Second Rise

  • Cover the baking dish with a towel or plastic wrap.
  • Let the rolls rise again for 30–45 minutes, until puffy and slightly touching.

Step 8: Bake the Rolls

  • Preheat your oven to 350°F (175°C).
  • Bake the rolls for 22–26 minutes, or until lightly golden on top and cooked through.
  • Pro Tip:
  • If the tops are browning too fast, loosely tent with foil for the last 5–7 minutes of baking.

Step 9: Make the Frosting

  • In a medium bowl, beat the softened cream cheese and butter until smooth.
  • Add the powdered sugar and vanilla extract, and beat until creamy.
  • Add 1 tablespoon of milk at a time until you reach your desired consistency (thick but spreadable).

Step 10: Frost and Serve

  • Let the rolls cool for about 10 minutes before frosting—this allows the glaze to melt slightly but not disappear.
  • Spread the cream cheese frosting over the warm rolls.
  • Pro Tip:
  • For gooey, melty frosting, spread while warm. For a thicker, bakery-style finish, wait until the rolls are completely cool.

Notes

Nutritional Value (per roll, approximate):

  • Calories: 300–350 kcal
  • Carbohydrates: 45g
  • Fat: 12g
  • Protein: 5g
  • Fiber: 2g
  • Sugar: 18g
 
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Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.
Keyword Fall recipes, pumpkin cinnamon rolls