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Pumpkin Cinnamon Rolls

These delightful Pumpkin Cinnamon Rolls offer a hug in every bite, perfect for enjoying homemade goodness without spending all day in the kitchen. Surprisingly easy and deliciously quick, they will fill your home with the warm, spicy aroma of fall.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 cup whole milk Full fat is best for richness, but 2% will work too.
  • 1 tbsp dry active yeast Make sure it's fresh for a good rise!
  • 0.5 cup granulated sugar Just enough sweetness for the dough.
  • 1 tsp salt Balances out the flavors beautifully.
  • 1 tsp ground cinnamon The star spice of our cozy rolls.
  • 2 large eggs Helps bind the dough and adds richness.
  • 0.33 cup unsalted butter melted, for a tender, soft crumb.
  • 0.5 cup pumpkin purée Not pumpkin pie filling! Just pure pumpkin.
  • 1 tsp vanilla extract A touch of warmth for the dough.
  • 5 cups all-purpose flour The backbone of our delicious rolls.
  • 0.75 cup heavy cream for topping, the secret to outrageously gooey bottoms.
For the Filling
  • 0.5 cup unsalted butter softened, needs to be soft enough to spread easily.
  • 1 cup light brown sugar packed, adds deep, caramel notes.
  • 2.5 tbsp ground cinnamon a generous amount for that classic cinnamon roll flavor!
  • 1 tsp ground nutmeg Pairs perfectly with the pumpkin.
  • 0.75 cup pumpkin purée More pumpkin for that delightful autumn taste.
  • 1 tsp vanilla extract Enhances all those wonderful spices.
For the Cream Cheese Icing
  • 8 oz cream cheese softened, take it out of the fridge an hour or two before you start.
  • 1 cup powdered sugar Sift it if you want an extra smooth icing!
  • 0.5 tsp vanilla extract Classic and comforting.
  • 0.125 tsp sea salt A tiny pinch really brings out the sweetness.

Equipment

  • Large Mixing Bowl (or Stand Mixer)
  • Whisk
  • Measuring Cups and Spoons
  • 9x13 inch Baking Dish
  • Rolling Pin
  • Separate Bowl (for filling)
  • Sharp knife or dental floss

Method
 

  1. Step 1: First things first, you'll want to warm your milk to about 120°F (49°C). Sprinkle your yeast right over the warm milk and let it sit for about 5 minutes. You'll know it's ready when it gets nice and foamy.
  2. Step 2: In a large mixing bowl (or the bowl of your stand mixer), add the granulated sugar, salt, ground cinnamon, eggs, melted butter, pumpkin purée, and vanilla extract to your activated yeast mixture. Give it a good whisk until everything is beautifully combined.
  3. Step 3: Gradually add your all-purpose flour, about ½ cup at a time, mixing it in until a soft, shaggy dough starts to form. Once it's all in, turn the dough out onto a lightly floured surface and knead it for 4–5 minutes until smooth and elastic.
  4. Step 4: Lightly grease a clean bowl with a bit of butter or cooking spray. Place your dough in the bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 1–1½ hours, or until it's beautifully doubled in size.
  5. Step 5: While your dough is rising, preheat your oven to 350°F (177°C). Grease a 9×13-inch baking dish.
  6. Step 6: Once your dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 20x20 inches.
  7. Step 7: In a separate bowl, beat your softened butter until it's smooth and creamy. Add the light brown sugar, cinnamon, nutmeg, pumpkin purée, and vanilla extract. Mix it all together until it's well combined and smells absolutely heavenly.
  8. Step 8: Spread your glorious pumpkin spice filling evenly over your rolled-out dough, going all the way to the edges. Starting from one of the long edges, tightly roll the dough into a log. Slice the log into 12 equal pieces using a sharp knife or unflavored dental floss.
  9. Step 9: Place your rolls into the prepared baking dish, leaving a little space between each one. Cover the dish again and let them rise for another 30–45 minutes, or until they've doubled in size again and are looking puffy.
  10. Step 10: Bake the rolls for 10 minutes. Remove them from the oven and evenly pour the heavy cream right over the rolls. Return them to the oven and continue baking for an additional 22–25 minutes, or until golden brown on top and cooked through.
  11. Step 11: While your rolls are finishing up their bake, it's icing time! In a medium bowl, beat your softened cream cheese until it's wonderfully smooth. Gradually add the powdered sugar, vanilla extract, and sea salt. Beat until the icing is light and fluffy.
  12. Step 12: Once the rolls are done, take them out of the oven and let them cool for just a few minutes. Then, spread that luscious cream cheese icing generously over the warm rolls. Serve them immediately!

Notes

Substitutions & Additions: These rolls can be made dairy-free by swapping whole milk for plant-based milk, using vegan butter, and a plant-based cream cheese alternative. For extra autumn warmth, add a pinch of ground ginger, allspice, or cloves to the filling. For texture, sprinkle finely chopped pecans or walnuts over the filling. For a maple icing, add a tablespoon or two of pure maple syrup to the cream cheese icing. If you're out of pumpkin puree for the dough, you can omit it; the rolls will still be delicious cinnamon rolls, just with a more subtle pumpkin hint.
Tips for Success: Ensure milk for yeast activation is around 120°F (49°C); too hot or cold can kill the yeast. Avoid over-flouring the dough during kneading, as a slightly sticky dough results in tender rolls. Use a warm, draft-free spot for dough rising. For uniform rolls, use unflavored dental floss to slice the log. You can prep these the night before by refrigerating the sliced, unbaked rolls overnight; let them come to room temperature and rise for 30-60 minutes before baking.
Storage: Store iced cinnamon rolls in an airtight container at room temperature for up to 2-3 days, or in the fridge for up to 5 days. Baked and iced rolls can be frozen individually, wrapped tightly, for up to 1 month. Thaw at room temperature and warm gently. Unbaked rolls can be frozen after the second rise for 2-3 weeks; thaw overnight in the fridge, then rise at room temperature for an hour before baking.
Reheating: The best way to reheat them is in the microwave for 15-30 seconds, or wrapped in foil in a 300°F oven for about 10 minutes.