Pumpkin Cinnamon Rolls Recipe

I made Quick Pumpkin Cinnamon Rolls with pumpkin folded into the dough and a spiced filling, and there’s one unexpected pantry ingredient that makes all the difference.

I never meant to make something this addictive, but these Pumpkin Cinnamon Rolls kept calling me back. I folded pumpkin puree right into the dough and packed the filling with pumpkin pie spice so every bite pulls apart like a little autumn surprise.

It’s not the same as the Pumpkin Cinnamon Rolls Sallys Baking versions and honestly it’s different from that Cinnamon Roll Cake I tried once, which was way denser. I burned a tray, I under-rolled another, and still they were worth it.

If you like messy, pull-apart pastries that actually taste like fall, you’ll be curious to try one.

Ingredients

• Pumpkin puree adds moisture, fiber and vitamin A, keeps rolls tender not soggy.
• Yeast ferments sugars giving lift and airy texture, makes dough fluffy and light.
• Milk adds protein and fat for richer dough, helps brown crust and flavor.
• Brown sugar brings deep caramel sweetness and keeps filling moist, slightly chewy.
• Cinnamon gives warm spice and aroma, antioxidants, pairs perfect with pumpkin.
• Flour provides structure and chew from gluten, carbs fuel the roll.
• Cream cheese glaze adds tangy sweetness, creamy fat, and a glossy finish.

Ingredient Quantities

• 1 package (2 1/4 teaspoons) active dry yeast
• 3/4 cup warm milk (about 110°F), give or take
• 1/4 cup granulated sugar
• 1/2 cup canned pumpkin puree, not pumpkin pie filling
• 1/4 cup unsalted butter, melted and cooled a bit
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice, plus 1 teaspoon more for the filling
• 3 to 3 1/2 cups all purpose flour, plus more for rolling
• 6 tablespoons unsalted butter, softened for the filling
• 1 cup packed light brown sugar for the filling
• 2 teaspoons ground cinnamon for the filling
• Pinch of salt for the filling
• 4 ounces cream cheese, softened for the glaze
• 1/4 cup unsalted butter, softened for the glaze
• 1 to 1 1/2 cups powdered sugar, sifted for the glaze
• 1/2 teaspoon vanilla extract for the glaze
• 1 to 2 tablespoons milk or heavy cream to thin the glaze

How to Make this

1. Bloom the yeast: stir the package of yeast into 3/4 cup warm milk (about 110°F) with a little pinch of the 1/4 cup granulated sugar, let sit 5 to 10 minutes until foamy.

2. Make the dough base: whisk together 1/4 cup melted, cooled butter, 1/2 cup canned pumpkin puree, the remaining granulated sugar, 1 large room temp egg, 1 teaspoon vanilla, 1 teaspoon salt and 1 teaspoon pumpkin pie spice. Stir in the foamy yeast mixture.

3. Add flour and knead: mix in 3 cups all purpose flour, then knead (by hand or in a mixer) until the dough is smooth and slightly tacky, 5 to 8 minutes, adding up to 1/2 cup more flour as needed (3 to 3 1/2 cups total) so it holds its shape but isnt dry.

4. First rise: place dough in a lightly greased bowl, cover with a clean towel or plastic wrap and let rise in a warm place until doubled, about 1 hour.

5. Roll and fill: on a lightly floured surface roll the dough into roughly a 16×12 inch rectangle. Spread the 6 tablespoons softened butter for the filling evenly over the dough, then sprinkle 1 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon extra pumpkin pie spice and a pinch of salt over the butter, pressing gently so it sticks.

6. Shape and cut: roll the dough tightly from the long edge into a log, pinch the seam to seal. Trim the ends and cut into 12 even rolls using a serrated knife or unflavored dental floss for cleaner cuts. Place rolls cut-side up in a greased 9×13 inch pan.

7. Second rise: cover the pan and let the rolls rise until puffy about 30 to 45 minutes. Meanwhile preheat your oven to 350°F.

8. Bake: bake the rolls at 350°F for 20 to 25 minutes until golden and baked through. Dont overbake or theyll dry out. Let cool in the pan 8 to 10 minutes.

9. Make the glaze and finish: beat together 4 ounces softened cream cheese and 1/4 cup softened butter until smooth, then add 1 to 1 1/2 cups sifted powdered sugar, 1/2 teaspoon vanilla and 1 to 2 tablespoons milk or heavy cream to reach a pourable consistency. Spread over warm rolls so the glaze melts into the swirls. Serve warm, store leftovers covered in the fridge and reheat gently.

Equipment Needed

1. Large mixing bowl for the dough and rises
2. Measuring cups and spoons
3. Instant read thermometer to check the milk is about 110°F
4. Whisk
5. Rubber spatula and a wooden spoon
6. Stand mixer with dough hook or a clean counter and your hands for kneading
7. Rolling pin and bench scraper for shaping and trimming
8. Serrated knife or unflavored dental floss for cutting the rolls cleanly
9. 9×13 inch baking pan (greased or lined with parchment)
10. Electric hand mixer or sturdy whisk for the cream cheese glaze plus an offset spatula to spread it

FAQ

Pumpkin Cinnamon Rolls Recipe Substitutions and Variations

• Active dry yeast: use instant yeast, same amount, you can mix it straight into the dry ingredients and skip the proofing step — I do this a lot when i’m rushed and it still rises well.
• Pumpkin puree: swap with canned sweet potato puree or equal volume of cooked mashed butternut squash; texture and moisture match pumpkin pretty closely, though sweet potato is a bit sweeter.
• All purpose flour: use bread flour for a chewier roll, same amount but you might need an extra tablespoon or two of warm milk if the dough feels tight. Or replace up to 25 percent with whole wheat pastry flour for nuttiness, add a touch more liquid.
• Cream cheese for the glaze: use mascarpone about the same amount for a silkier glaze, or strained full fat Greek yogurt (drain 30 to 60 minutes) then sweeten to taste for a lighter tangy finish.

Pro Tips

1) Use a kitchen scale if you can — aim for about 360 to 420 grams of flour total (that covers the 3 to 3 1/2 cup range). The dough should be tacky not sticky, so add extra flour slowly. If you only have cups, start with 3 and add spoonfuls while kneading so you dont end up with a dry brick.

2) Get the yeast temp right: milk should be warm, about 105 to 115°F. Too hot and the yeast dies, too cool and it wont foam. No thermometer? It should feel like a warm bath on the inside of your wrist. If the foam is slow, give it more time in a slightly warm spot like an oven with the light on.

3) Mind the pumpkin and the butter for the filling. If your puree looks watery, blot or drain a bit on paper towels so the dough doesnt get soggy. For the filling use softened butter not melted butter so the sugar sticks instead of sliding off, and press the sugar mixture into the butter so it stays put.

4) Roll, chill, and cut for neat swirls. Roll to an even thickness, then if the log seems soft or squishy chill it 10 to 15 minutes before slicing — floss or a serrated knife will give cleaner cuts that way. Trim the ends and bake them too, theyre great taste-testers so you know if the center is done.

5) Dont overbake, and glaze at the right time. Look for golden tops and a springy center rather than relying only on minutes; underbaked = gummy, overbaked = dry. Let the rolls cool a few minutes so the glaze doesnt completely run off, but still warm so it melts into the layers. Store covered in the fridge, reheat single rolls wrapped in a damp paper towel for 10 to 20 seconds to get them soft again, and consider freezing unbaked rolls after the second rise for baking later.