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Pumpkin Cinnamon Rolls

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Soft, fluffy, and full of cozy fall spices, these Pumpkin Cinnamon Rolls bring a seasonal twist to a classic favorite. Made with real pumpkin in the dough and swirled with cinnamon-sugar filling, each roll is baked to golden perfection and topped with a luscious cream cheese glaze. They’re the ultimate warm indulgence for chilly mornings or festive brunches.

  • Total Time: 3 hours
  • Yield: 12 rolls

Ingredients

Scale
For the Dough
  • 3½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 packet (2¼ tsp) active dry yeast
  • 1 tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¾ cup pumpkin puree
  • ¼ cup whole milk, warmed
  • 3 tbsp butter, melted
  • 1 large egg
For the Filling
  • ½ cup butter, softened
  • ¾ cup brown sugar, packed
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • Pinch of salt
For the Cream Cheese Glaze
  • 4 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 1 cup powdered sugar
  • 2-3 tbsp milk
  • ½ tsp vanilla extract

Instructions

Make the Dough
  1. In a large bowl, whisk together flour, sugar, yeast, salt, cinnamon, and nutmeg.
  2. In a separate bowl, combine pumpkin puree, warm milk, melted butter, and egg. Mix well.
  3. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
  4. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough will be slightly sticky due to the pumpkin.
  5. Place in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours until doubled.
Prepare the Filling
  1. Mix softened butter, brown sugar, cinnamon, nutmeg, and salt in a small bowl until well combined.
Assemble the Rolls
  1. Punch down the dough and roll it out on a floured surface into a 12×18 inch rectangle.
  2. Spread the filling mixture evenly over the dough, leaving a ½-inch border along one long edge.
  3. Starting from the opposite long edge, tightly roll the dough into a log.
  4. Using a sharp knife or dental floss, cut into 12 equal pieces.
  5. Place rolls in a greased 9×13 inch baking dish. Cover and let rise for 45 minutes until puffy.
Bake
  1. Preheat oven to 350°F.
  2. Bake for 25-30 minutes until golden brown and the internal temperature reaches 190°F.
  3. Let cool for 10 minutes before glazing.
Make the Glaze
  1. Beat cream cheese and butter until smooth.
  2. Gradually add powdered sugar, then milk and vanilla. Beat until smooth and spreadable.
  3. Drizzle over warm rolls and serve immediately.

Notes

Tips for the Best-Ever Pumpkin Cinnamon Rolls
  • Check your yeast: Make sure it’s not expired and proof it in warm milk if you’re unsure about its activity.
  • Don’t over-flour: The dough should be slightly sticky. Too much flour makes tough rolls.
  • Even rolling: Keep the dough rectangle as even as possible for uniform rolls.
  • Sharp cuts: Use a serrated knife or unflavored dental floss to cut clean slices without squashing.
  • Storage: These keep covered at room temperature for 2 days, or freeze for up to 3 months.
The pumpkin adds incredible moisture and a subtle fall flavor that pairs perfectly with the warm spices. These rolls are tender, fluffy, and absolutely worth the time investment!
  • Author: Jordan
  • Prep Time: 3 hours (includes rising time)

Find it online: https://bakedinbliss.com/pumpkin-cinnamon-rolls/