Pumpkin Cinnamon Rolls
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These pumpkin cinnamon rolls combine two flavors I never get tired of: pumpkin and cinnamon. The dough is made with real pumpkin pureé, while pumpkin pie spice goes into both the dough and the brown sugar filling. The rolls bake up soft with gooey centers and a simple vanilla glaze on top.
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John usually leans toward apple desserts, while I’m almost always the one choosing pumpkin. Our caramel apple cinnamon rolls are more his style, but these are the ones I like when fall baking rolls around.
I first shared this recipe in 2018 and have made a few changes since then. The most important thing I’ve learned is that pumpkin cinnamon roll dough doesn’t feel quite like regular dough. It stays softer and a little stickier, so it’s easy to add too much flour if you aren’t sure what to look for.
Things to Know Before the Baking Starts
✓ This recipe makes 12 cinnamon rolls.
✓ You’ll need a stand mixer with a dough hook and a 9×13-inch baking dish.
✓ Plan on about 4 hours from start to finish, including rising and cooling time.
✓ The dough needs two rises before baking.
✓ The rolls bake at 350°F for 20 to 25 minutes.
✓ Baked or partially baked rolls can be frozen for up to 2 months.
Tips for Making Pumpkin Cinnamon Rolls
- Use plain canned pumpkin pureé, not pumpkin pie filling. Pumpkin pie filling contains added sugar, spices, and other ingredients that aren’t included in this recipe.
- The flour is listed as a range because you may not need all of it. I start with 3 ½ cups and add the rest ¼ cup at a time. Once the dough begins pulling away from the sides of the bowl but still feels a little sticky, I stop adding flour.
- Try not to make the dough feel dry or firm. Extra flour makes it easier to handle, but too much can leave you with heavier rolls instead of the soft, fluffy texture.
- Our homemade pumpkin pie spice works well in both the dough and filling. Store-bought pumpkin pie spice works, too.
How to Make Pumpkin Cinnamon Rolls
- Start the dough with 3 ½ cups of flour, then add the remaining flour slowly. I stop when the dough pulls away from the bowl but still feels soft and slightly sticky. It shouldn’t feel dry like bread dough that has been heavily floured.
- After kneading, place the dough in a lightly oiled bowl and let it rise until doubled in size. I use the time as a general guide, but the size of the dough is what matters. A cooler kitchen may mean it needs a little longer.
- Roll the dough into a 12×18-inch rectangle and spread the softened butter over the surface. Add the brown sugar, cinnamon, and pumpkin pie spice, then roll the dough into a log. Cut the log into 12 rolls and arrange them in the baking dish. I like using dental floss to cut them because it doesn’t press down on the soft dough the way a knife sometimes can.
- During the second rise, the rolls should become noticeably puffy. They won’t necessarily double in size, but you should be able to see that they’ve expanded before they go into the oven.
- Bake until the tops are golden brown. Let the rolls cool slightly before adding the glaze. I add it while they’re still warm enough to soften the glaze without making it disappear completely.
For another homemade option, try our classic cinnamon rolls. Any pumpkin left in the can can be used to make a loaf of pumpkin bread.
Ingredients
For the Dough
- ⅔ cup whole milk
- ¼ cup unsalted butter
- 4 to 4 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant yeast
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup canned pumpkin pureé, not pumpkin pie filling
- 1 large egg, lightly beaten and at room temperature
- 1 teaspoon vanilla extract
For the Filling
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
For the Glaze
- 1 ½ cups powdered sugar
- 4 to 5 tablespoons milk, or as needed
- ½ teaspoon vanilla extract
- Pinch of cinnamon or pumpkin pie spice, optional
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Instructions
- Warm the milk and butter in a small saucepan or microwave-safe bowl until the milk reaches 110°F and the butter has softened.⅔ cup whole milk¼ cup unsalted butter
- In the bowl of a stand mixer, whisk together 3 ½ cups of flour, sugar, instant yeast, pumpkin pie spice, and salt.3 ½ cups all-purpose flour¼ cup granulated sugar2 ¼ teaspoons instant yeast1 teaspoon pumpkin pie spice½ teaspoon salt
- Add the pumpkin pureé, egg, vanilla, and warm milk mixture. Use the dough hook to mix on low until the ingredients begin coming together. Increase the speed to medium-low, or speed 2 on a KitchenAid mixer.½ cup canned pumpkin pureé1 large egg1 teaspoon vanilla extract
- Add more flour ¼ cup at a time until the dough begins pulling away from the sides of the bowl but still feels slightly sticky. You may not need the entire amount.1 cups all-purpose flour
- Transfer the dough to a lightly floured surface. Knead for 1 minute, until smooth and elastic.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm, draft-free place for 1 to 1 ½ hours, or until doubled in size.
- Punch down the dough and roll it into a 12×18-inch rectangle.
- Spread the softened butter evenly over the dough. Sprinkle the brown sugar, cinnamon, and pumpkin pie spice over the butter.½ cup unsalted butter½ cup light brown sugar2 tablespoons ground cinnamon1 teaspoon pumpkin pie spice
- Starting with one long side, roll the dough tightly into a log. Cut it into 12 equal rolls with a serrated knife or dental floss.
- Arrange the rolls in a greased 9×13-inch baking dish, leaving a little space between them. Cover and let them rise for 30 to 45 minutes, until noticeably puffy.
- Preheat the oven to 350°F. Bake for 20 to 25 minutes, until the tops are golden brown. Let the rolls cool slightly before adding the glaze.
- Whisk together the powdered sugar, 2 to 3 tablespoons of milk, and vanilla. Add the cinnamon or pumpkin pie spice, if using. Slowly add more milk until the glaze reaches the consistency you want.1 ½ cups powdered sugar4 to 5 tablespoons milk½ teaspoon vanilla extractPinch of cinnamon or pumpkin pie spice
- Drizzle the glaze over the warm pumpkin cinnamon rolls.
Notes
- The pumpkin dough should remain soft and slightly sticky. Adding too much flour can produce heavier rolls.
- To use active dry yeast, remove ¼ cup of the milk and 1 tablespoon of the sugar from the measured ingredients. Combine them with the yeast and let the mixture sit until foamy, about 5 to 10 minutes. Add it with the remaining wet ingredients.
- Store leftover rolls covered in the refrigerator for 3 to 4 days.
- To freeze baked rolls, let them cool completely and transfer them to a freezer-safe container. Freeze for up to 2 months.
- To freeze partially baked rolls, bake them for 10 minutes at 350°F and let them cool completely. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and bake for another 10 to 15 minutes, until fully baked.
- Nutrition information is an estimate based on one pumpkin cinnamon roll. Actual values will vary.
Nutrition
Serving: 1rollCalories: 415kcalCarbohydrates: 68gProtein: 7gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 46mgSodium: 206mgPotassium: 150mgFiber: 3gSugar: 29gVitamin A: 1998IUVitamin C: 1mgCalcium: 62mgIron: 3mg
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