Once fall hits, I'm all about baking, and this Pumpkin Cinnamon Rolls Recipe is one of those easy fall recipes I make every year. They are soft, fluffy, and made with the perfect amount of fall spices. The dough comes together quickly, and the cream cheese frosting adds a yummy finishing touch.
If you're craving a warm and cozy recipe, then you need to try this one!
Jump to:
Why You'll Love This Pumpkin Cinnamon Rolls Recipe
- Easy-to-follow directions: The dough is simple to make, even for beginners.
- Perfect for fall baking: You can enjoy the flavor of pumpkin in a subtle way this season.
- Make-ahead treat: Prep these the night before and bake in the morning.
- Brown sugar frosting: This takes your traditional cream cheese frosting up a notch. The brown sugar gives it a deep, rich flavor.
- Kid-approved: My kids loved them warm out of the oven, and they reheated well for snacks the next day.
Pumpkin Recipes
Pumpkin recipes are especially popular during the fall because they bring have a comforting, seasonal flavor. Since pumpkin has a mild sweetness and smooth texture, it is great in baked goods and more savory dishes. Here are some of my favorites:
- Pumpkin Oatmeal Cookie Recipe
- Pumpkin Bars Recipe
- Pumpkin Hawaiian Roll French Toast Casserole
- Pumpkin Cheesecake Cookies Recipe
Ingredients for Homemade Pumpkin Cinnamon Rolls
- Warm milk: Activates the yeast and adds moisture.
- Brown sugar and sugar: For sweetness and flavor.
- Instant yeast: Gives a quicker rise time.
- Pumpkin puree: Adds flavor, moisture, and softness.
- Egg: Helps to bind the dough.
- Flour: All-purpose flour is all you need.
- Pumpkin pie spice and salt: For that fall flavor and balance.
- Butter: Adds softness and flavor.
- Brown sugar, cinnamon and pumpkin pie spice: Classic, cozy flavors with extra depth.
- Vanilla and heavy cream: Help to smooth out the frosting.
- Cream cheese: For the frosting.
Best Kitchen Tools for Pumpkin Cinnamon Buns
To make these cozy Pumpkin Cinnamon Buns, you'll want a few go-to tools that make the process smoother. From the stand mixer that kneads your dough to the rolling pin that flattens it out just right, these are the items I always reach for.
👉 Tap any image below to shop these helpful kitchen tools on Amazon!
How to Make Soft Pumpkin Cinnamon Rolls
1. Start with the yeast mixture: Warm your milk and whisk it with sugars and yeast. Let it sit for a few minutes.
2. Mix the dough: In a stand mixer bowl, add the pumpkin, egg, and that yeast mixture. Mix it together, then add the dry ingredients. When those have come together, add the butter and mix for about 10 minutes.
3. Let it rise. Cover and set aside somewhere warm until it doubles in size. This usually takes an hour or so.
4. Prepare the filling: Mix the brown sugar, cinnamon, and pumpkin pie spice in one bowl. Melt the butter in another bowl.
5. Roll and fill: When the dough has risen, roll it out on a floured surface into a big rectangle and brush it with melted butter, then sprinkle the sugar mixture evenly over the top.
6. Slice and let rise again. Roll up the dough tightly from the long side, then slice into pieces about an inch thick. Place the dough in a greased baking dish, cover, and let it rise again until it has puffed out fill the pan.
7. Bake: Place them in a 350°F oven for 30-40 minutes until they are golden on the edges and set in the center.
8. Make the frosting: Beat the softened cream cheese and butter together. Next, mix in the brown sugar, vanilla, salt, and cream.
9. Frost while warm: You'll want to frost the rolls as soon as they come out of the oven, so the frosting can melt.
Tips for Pumpkin Cinnamon Rolls
Tip 1: Use milk that is warm but not hot since too much heat can kill the yeast.
Tip 2: Be sure to use pumpkin puree, not pumpkin pie filling. They're not the same.
Tip 3: If your kitchen is cold, you can let the dough rise in your oven with just the light on.
FAQs for Homemade Pumpkin Cinnamon Rolls
Yes, you can. Simply, assemble the rolls the night before, cover and refrigerate. In the morning, take them out while the oven preheats and let them rise slightly before baking.
Store them in an airtight container in the refrigerator for up to 3 days. Reheat the rolls in the microwave for 15-20 seconds.
Yes, you can freeze the baked, unfrosted rolls. When ready to eat, just thaw them in the fridge, warm them in the oven, and frost.
Cinnamon Roll Recipes
One thing I love about cinnamon rolls is that there are so many fun ways to switch them up! For a cozy twist, try these Apple Butter Cinnamon Rolls that have a warm fall flavor. These Campfire Cinnamon Rolls are great for your next camping trip.
Craving something bite-sized? These Monkey Bread Muffins are sweet, sticky, and easy to share. And if you love a crumb topping, don't miss this Cinnamon Roll Crumb Cake.
These Pumpkin Cinnamon Rolls are an autumn favorite at our house. Whether you're baking for your family (or just for yourself - I won't tell!) this is a recipe you'll make again and again.
📖 Recipe
Pumpkin Cinnamon Rolls Recipe
Video
Ingredients
For the Dough:
- 1 cup warm milk
- ¼ cup brown sugar
- ¼ cup sugar
- 1 tablespoon instant yeast
- ⅔ cup pumpkin puree
- 1 egg
- 3 ¾ cups all-purpose flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 5 tablespoon unsalted butter softened
For the Filling:
- 1½ cups brown sugar
- 1 tablespoon cinnamon
- 2 teaspoon pumpkin pie spice
- ¾ cup butter melted
For the Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- 3 tablespoon heavy cream
Instructions
- In a medium bowl, whisk warm milk, sugars, and yeast. Let sit for 2 minutes.
- In a stand mixer, mix pumpkin, egg, and yeast mixture. Add flour, pumpkin pie spice, and salt. Mix until combined.
- Add softened butter and mix with dough hook for 10 minutes.
- Let dough rise until doubled in size (about 1 hour).
- Mix filling ingredients in a bowl; melt butter separately.
- Roll dough into 18x24" rectangle. Brush with melted butter and sprinkle filling over top.
- Roll up tightly, cut into rolls, and place in greased baking dish. Let rise again.
- Bake at 350°F for 30-40 minutes.
- Mix frosting ingredients until smooth. Frost rolls while warm.
Notes
- Use milk that's warm to the touch, but not hot, or it can mess up the yeast.
- Make sure you're using pumpkin puree, not the pie filling version.
- If your kitchen's chilly, stick the dough in the oven with just the light on to help it rise.
Leave a Reply