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Pumpkin Cinnamon Rolls: a cozy, comforting recipe to make this fall

Total time: 200 Min
Difficulty: Low
Serves: 9 people
By Cookist


for the cinnamon roll dough
whole milk, warmed
3/4 cup
Granulated sugar
1/4 cup
2 1/4 tsp
Pumpkin puree
3/4 cup
Melted butter
1/4 cup
egg at room temperature
Bread flour
4 cups
pumpkin pie spice
2 tbsp
3/4 tsp
for the filling
Dark Brown Sugar
2/3 cup
Ground cinnamon
1 1/2 tbsp
butter at room temperature
1/4 cup
for the cream cheese glaze
Cream Cheese at room temperature
4 ounces
butter at room temperature
3 tbsp
Powdered sugar
1/4 cup
pure maple syrup
4 tbsp
a pinch

If you're a fan of classic cinnamon rolls, get ready to fall in love with the best pumpkin cinnamon rolls you'll ever try. This simple recipe is perfect for fall – it's cozy, delicious, and packed with a rich pumpkin flavor and warm cinnamon spice.

Filled with a cinnamon-sugar mixture and topped with a maple cream cheese icing, these pumpkin cinnamon rolls have a soft, pillow texture and a wonderfully fragrant spiced pumpkin flavor.

These sweet treats are fantastic on a chilly autumn morning with a cup of tea or coffee. Make these mouthwatering pumpkin cinnamon rolls throughout the fall and winter seasons as a comforting, delicious treat to share with friends and family.


Pumpkin Cinnamon Roll Ingredients

To make pumpkin cinnamon rolls, you'll need most of the same ingredients you'd use to make classic cinnamon rolls, plus pumpkin puree.

Flour, brown sugar, egg, room temperature butter, yeast, and milk are all essential ingredients. Either fresh or dry active yeast works, although for convenience, most people prefer to use dry active yeast. If you don't have a scale, use a knife to level off the flour to avoid adding too much to the dough – too much flour will make your dough dense rather than light and airy.

For the frosting, you'll need cream cheese, powdered sugar, butter, and a little maple syrup for flavor.

How to Make Pumpkin Cinnamon Rolls

Pumpkin cinnamon rolls are super easy to make. Even if you've never made these tasty treats before, you shouldn't have any problem whipping up a batch. To start off, combine the warm milk, sugar, and yeast in the bowl of a stand mixer. Let the mixture sit for about 10 minutes. It should become foamy – this is how you'll know the yeast has activated.

Mix in the wet ingredients, then add in the dry ingredients. Stir until a dough forms. Knead the dough on low until it becomes smooth. Put it in a greased bowl, then cover the bowl with a damp paper towel and leave it in a warm spot until it doubles in size. Turn out the dough and roll it into a large rectangle.

Spread the butter over the dough, leaving space around the edge, then pour the cinnamon sugar over the butter. There's no cinnamon in the dough because the yeast may not be activated and as a result the dough will not rise – which already creates problems since pumpkin is a quite heavy ingredient. Next, roll the dough up tightly then cut the roll into 1-inch sections. Place the rolls into a greased baking dish and leave the rolls to rise for 30 minutes.

Bake the rolls for 20 to 25 minutes at 350F. Once out of the oven, let them cool down slightly before you frost them. While the rolls are cooling, beat cream cheese, butter, sugar, maple syrup, and salt until smooth. Smear the frosting over the rolls, and enjoy!


Pumpkin Cinnamon Roll Variations

There are a few tasty variations for pumpkin cinnamon rolls that you can try. Add some dried fruit, chopped nuts, or dried coconut to the dough for extra texture and flavor.

For a sweeter pumpkin cinnamon roll, try folding some chocolate chips into the dough, or a dollop or two of your favorite type of nut butter.

You can also mix up the flavoring in the frosting and use honey, agave nectar, or flavored extracts instead of maple syrup.

If you don't want to use the cream cheese glaze, top these pumpkin cinnamon rolls with your favorite one.

Pumpkin Cinnamon Rolls Topping Ideas

There are loads of fantastic toppings you can add to your pumpkin cinnamon rolls. Toasted or candied nuts like pecans, walnuts, or almonds are always delicious, as are semi-sweet chocolate chips, or cacao nibs if you prefer a healthier option.

Tips for the Best Pumpkin Cinnamon Rolls

To make vegan pumpkin cinnamon rolls, substitute the eggs for 3 to 4 tablespoons of extra pumpkin puree. You can also use applesauce or a flax egg if you prefer. Use non-dairy substitutes like plant-based milk, margarine or oil, and vegan cream cheese in place of their dairy counterparts.

Warm the milk to about 110F. This will ensure the yeast activates,

Use room temperature ingredients. They'll blend more evenly.

To make healthier versions of these pumpkin cinnamon rolls, use less sugar, swap whole wheat flour for regular flour, and substitute the butter for coconut oil.


Can You Make Overnight Pumpkin Cinnamon Rolls?

You can easily make overnight pumpkin cinnamon rolls. Once you've arranged the rolls in the baking dish, cover and place the rolls in the fridge.

The next day, take them out and let them sit at room temperature for about half an hour, then bake according to the recipe

How to Store Pumpkin Cinnamon Rolls

Keep your pumpkin cinnamon rolls in an airtight container. They'll stay fresh for up to 2 days at room temperature, or up to one week in the refrigerator.

Can You Freeze Pumpkin Cinnamon Rolls?

It's easy to freeze pumpkin cinnamon rolls either before or after baking. After slicing the rolls, place them into an airtight container and put them in the freezer for up to 2 months. When you're ready to bake them, leave them to thaw out for 30 minutes to 1 hour, then bake as directed.

If you want to freezer your pumpkin cinnamon rolls after they've been baked, wait until they cool, then wrap them and put them in the freezer for up to 3 months. Thaw them at room temperature then reheat them for 10 to 15 minutes at 350F.

Once reheated, frost them – don't add the icing before freezing them. Cream cheese-based frostings don't freeze well.

More Pumpkin Recipes You'll Like


Combine warm milk, sugar, and yeast in the bowl of a stand mixer. Leave for several minutes, until frothy.

Add in the melted butter.

Stir in the egg.

Pour in the pumpkin puree.

Mix until smooth.

Fold in the flour, spices, and salt.

Mix until just combined.

Knead the dough on low for 8 to 10 minutes, until smooth and slightly sticky. Place the dough in a greased bowl, then cover with a damp paper towel.

Leave the dough in a warm spot for an hour, or until the dough doubles in size.

Make sure the dough is soft enough.

Flour a work surface. Turn out the dough and roll it into a 14×16 inch rectangle.

Spread the butter over the dough, leaving space around the edge.

Whisk brown sugar and cinnamon in a small bowl. Sprinkle the mixture over the butter.

Roll the dough up tightly, then place seam-side down.

Slice off the ends and discard. Cut the roll into 1-inch sections.

Lightly grease a baking dish with cooking spray. Place the rolls in the baking dish. Place a damp towel over the baking dish and leave the rolls to rise for 30 minutes.

Preheat your oven to 350F. Bake the rolls for 20 to 25 minutes, or until lightly golden brown. Let the rolls cool for 10 to 15 minutes.

While the rolls are cooling, beat cream cheese, butter, sugar, maple syrup, and salt until smooth.

Smear the frosting over the rolls.

If desired, sprinkle with a dusting of cinnamon, and serve warm.

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