What better way to celebrate the season than with a batch of homemade Pumpkin Cinnamon Rolls?
Made with a yeast dough...don't worry...I'll show you my secret tips, pumpkin puree and a decadent cream cheese frosting.
Crisp air calls for warm, comforting treats. Discover the full collection of delicious cinnamon roll recipes that will fill your home with the sweet scents of fall.
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This recipe is your new go-to for a delicious Fall treat, baked to golden perfection.
These homemade cinnamon rolls are a twist on a classic favorite, making them ideal for a fall brunch or holiday breakfast. Give them a try, and enjoy the comforting flavors of pumpkin and cinnamon in every bite!
Looking for more pumpkin sweet treats? Try my Pumpkin Spice Pull Apart Bread, Mini Pumpkin Pie Treats, and even my Pumpkin Chocolate Chip Muffins. Yum!
Table of Contents
- Common Cinnamon Roll Mistakes and How to Fix Them
- Wake Up to Amazing Cinnamon Rolls!
- 🛒Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Expert Tip
- Baking Instructions
- Top Tip
- Before you Begin!
- Recipe FAQ's
- Storage and Reheating Instructions
- More Cinnamon Roll Recipes You'll Love!
- 📖 Recipe Card
- 💬 Comments
Common Cinnamon Roll Mistakes and How to Fix Them
Make sure the water is between 120°F-130°F when adding it to the yeast mixture. Water that’s too hot can kill the yeast, while water that’s too cool may prevent the dough from rising properly.
The rolls should double in size during the rise. If your kitchen is cool, it may take longer than an hour. For faster rising, place the pan in a warm, draft free spot, such as an oven preheated to 200°F and then turned off.
To make the rolls ahead of time, you can prepare them, cover, and refrigerate overnight after cutting and placing them in the pan. The next morning, let them come to room temperature and rise before baking.
Wake Up to Amazing Cinnamon Rolls!
Check out my Deliciously Simple Cinnamon Roll Digital Cookbook for even more easy cinnamon roll recipes.
Whether it's for a holiday, weekend family brunch or a quick school morning breakfast, your family will love these easy-to-make recipes!
🛒Helpful Kitchen Tools
MALACASA Casserole Dishes for Oven, Porcelain Baking Dishes, Ceramic Bakeware Sets of 4, Rectangular Lasagna Pans Deep with Handles for Baking Cake Kitchen, White (9.4
Rtteri 4 Pcs Pumpkin Shaped Melamine Plates Set Thanksgiving Serving Platter 8 Inch Fall Harvest Trays Decoration Salad Dessert Turkey Dish for Autumn Thanksgiving Halloween Party SuppliesLallisa 4 Pcs Fall Mini Coffee Mug Autumn Pumpkin Maple Leaf Mini Coffee Cups Fall Tiered Tray Decor with Handle for Kitchen Farmhouse Thanksgiving Home Decoration Centerpieces Gift Centerpieces PartyDOWAN Mixing Bowls, Ceramic Mixing Bowls for Kitchen, Colorful Vibrant Nesting Bowls for Cooking, Baking, Prepping, Serving, Salad, Housewarming Gift, Microwave Dishwasher Safe, 3.7/2/1 Qt, Set of 3
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Use pumpkin pie spice instead of individual spices like cinnamon, ginger, nutmeg, and allspice for a simpler option.
- Sprinkle chopped pecans, walnuts, or raisins over the pumpkin filling for added texture and flavor.
- Substitute the white sugar in the filling with brown sugar for a deeper caramel like flavor.
- Instead of the cream cheese frosting, make a simple vanilla glaze by mixing powdered sugar, vanilla extract, and milk. Drizzle over the rolls while they’re still warm.
Step-by-Step Instructions
Step 1: To make the dough, mix together 2 cups of flour, sugar, yeast, and salt.
Step 2: Add in the warm water and cubed butter.
Step 3: Then add in an egg and beat on medium speed for 2 minutes.
Step 4: Add in another cup of flour and beat on high speed for 2 minutes.
Expert Tip
For a speedier rise, try this simple trick: instead of plastic wrap, cover your bowl of dough with a large plate. The plate will trap the warmth generated by the dough, creating a cozy micro-climate that encourages faster rising.
Step 5: Add in the remaining flour and mix until the dough forms a ball.
Step 6: Knead the dough by hand for 5 minutes until it's smooth and elastic. Cover and rest for 10 minutes.
Step 7: Roll the dough out to a 15x10 inch rectangle on a floured surface.
Step 8: Make the filling by combining the pumpkin puree, sugar, and spices.
Step 9: Evenly spread the filling over the dough, stopping ½ inch from the edges. Start rolling tightly along the long side.
Step 10: Use a very sharp knife or unflavored dental floss to cut out 12 equal rolls.
Baking Instructions
Step 11: Place the cinnamon rolls in a greased 9x13 baking dish and cover. Let them rise for about an hour or until doubled in size.
Step 12: Bake at 350°F for 25-30 minutes or until golden brown.
Top Tip
Make sure the cream cheese is at room temperature so it makes a smooth frosting.
Step 13: Prepare the frosting by combining the cream cheese, butter, and butter, then gradually adding in the powdered sugar. Add in the milk and mix until smooth and creamy.
Step 14: Spoon the cream cheese frosting over the cooled
Before you Begin!
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
A possible reason is that the dough didn't rise enough. If the yeast wasn’t activated correctly or the dough didn't rise long enough, the rolls will be dense. Make sure the dough doubles in size during the rise.
Old or inactive yeast won’t allow the dough to rise properly. Always check the expiration date on your yeast and make sure it bubbles when mixed with warm water and sugar.
Adding too much flour will make the dough stiff, preventing it from rising and resulting in dense rolls. The dough should be soft and slightly sticky, so add flour gradually.
The dough can become too airy and may lose its structure, causing the cinnamon rolls to collapse or spread out during baking instead of holding their shape.
Overproofed dough tends to brown faster in the oven, potentially resulting in burnt tops while the insides remain undercooked.
Storage and Reheating Instructions
Refrigerate: Since these pumpkin cinnamon rolls are topped with cream cheese frosting, leftovers should be refrigerated. Store in an airtight container for 4-5 days.
Freezer: Wrap each roll in plastic wrap then place in a zip top freezer bag or airtight container for up to 2 months.
Thaw and Reheat: Thaw overnight in the refrigerator. Microwave individual rolls for 20-30 seconds to reheat, or bake at 350°F covered with foil for about 10-15 minutes.
More Cinnamon Roll Recipes You'll Love!
📖 Recipe Card
Pumpkin Cinnamon Rolls
Ingredients
- 5 - 5 ½ cups all purpose flour
- ⅓ cup sugar
- 4 ½ teaspoons yeast
- 1 teaspoon salt
- 1 ½ cups warm water
- 6 tablespoons unsalted butter
- 1 egg
- ⅓ cup sugar
- ½ cup pure pumpkin puree
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 4 ounces cream cheese
- 2 tablespoons unsalted butter, softened
- ½ teaspoon vanilla
- 2 cups powdered sugar, sifted
- 2 tablespoons milk
Method
- Combine 2 cups flour, sugar, yeast, and salt in the mixer bowl and mix on low.
- Warm water to 120°F. Add butter to water. Add to mixer bowl.
- Add egg to mixer bowl. Beat 2 minutes at medium speed, scraping bowl occasionally.
- Add 1 cup of flour. Beat 2 minutes at high speed. Stir in remaining flour until dough forms into a ball.
- On a lightly floured board, knead dough 5 minutes, until smooth and elastic. *Tip: with two fingers press lightly into the dough and it should spring back, this is when it's ready. Cover with towel and rest for 10 minutes.
- Prepare filling by combining the pumpkin puree, sugar and spices in a small bowl. Set aside.
- Roll dough into 15x10 inch rectangle.
- Spread filling evenly stopping ½ inch from the edges of the long sides.
- Roll the rectangle tightly, along the long edge.
- Cut into 12 equal pieces. *Tip, you can use unflavored dental floss or a sharp non-serrated knife to cut the pieces.
- Place pieces into greased 9x13 pan. Cover with a towel and let rise until doubled in size, approximately 1 hour.
- Bake at 350°F for 25-30 minutes or until golden brown. Let set for 10 minutes before adding the frosting then remove rolls to a wire rack. Cool for 20 minutes.
- Prepare the frosting by beating the cream cheese, butter, vanilla. Add the powdered sugar in 1 cup at time. Add milk and mix until creamy and smooth.
- Generously frost the rolls.
Kerryanne says
Yum, yum! These pumpkin cinnamon rolls just scream fall Lois.
Thank you for sharing your recipe at Create, Bake, Grow and Gather this week. I'm delighted to be featuring it at tonight's party and pinning too.
Hugs,
Kerryanne
Jhuls @ The Not So Creative Cook says
These would be perfect for a brunch get-together! Thanks for sharing and for joining Fiesta Friday Party! Please come back again.