Pumpkin Cinnamon Rolls

Last November, my kitchen smelled like pumpkin spices for three straight days. Id been testing these rolls nonstop, and my roommate finally asked if I was running a bakery from our apartment. The truth was, Id eaten my way through four failed batches trying to get the pumpkin flavor right without making the dough too heavy. That fifth batch changed everything—soft as clouds, with just enough pumpkin to taste like autumn.

I made these for my dads birthday brunch instead of a cake. He took one bite, closed his eyes, and said this reminded him of the pumpkin bread his grandmother used to make every Sunday. Now theyre his requested birthday treat every single year, and Ive stopped fighting it.

Ingredients

• All purpose flour: This builds the structure, and weighing it at 440g gives you consistent results every time
• Active dry yeast: One standard packet works perfectly here, and letting it foam in warm milk first proves its alive
• Granulated sugar: Feeds the yeast and adds just enough sweetness to balance the spices
• Whole milk: Lukewarm creates the ideal environment for yeast to activate without killing it
• Canned pumpkin purée: Not pumpkin pie filling, and it adds moisture and that signature autumn flavor
• Unsalted butter melted: Keeps the dough tender and rich throughout the rise and bake
• Large egg room temperature: Adds structure and helps bind everything together
• Vanilla extract: Rounds out all the spices and makes everything taste cohesive
• Salt: Essential for flavor balance and controlling yeast activity
• Ground cinnamon: The backbone spice that pairs perfectly with pumpkin
• Ground nutmeg: Adds warmth and depth without overpowering the cinnamon
• Brown sugar packed: Creates that gooey caramel-like filling we all want in cinnamon rolls
• Ground cinnamon for filling: Generous amount because cinnamon is the star of the show
• Unsalted butter softened: Spreads easily over the dough and helps the cinnamon sugar adhere
• Cream cheese softened: Room temperature cheese whips into the smoothest frosting without lumps
• Unsalted butter softened for frosting: Creates that perfect tangy sweet balance
• Powdered sugar sifted: Sifting prevents lumps and gives you that silky smooth texture

Instructions

Wake up the yeast:

Combine the lukewarm milk and yeast in your largest bowl, then walk away for exactly five minutes. You want to see tiny bubbles forming on top, which tells you the yeast is alive and ready to work.

Build the dough base:

Whisk in the sugar, pumpkin purée, melted butter, egg, and vanilla until everything is thoroughly combined and smooth. The mixture will look orange and slightly thick, which is exactly right.

Bring in the flour:

Add the flour, salt, cinnamon, and nutmeg gradually, mixing until a shaggy dough forms, then turn it out and knead for six to eight minutes. The dough should feel soft and slightly tacky but not sticking to your hands.

First rise time:

Place your dough in a lightly greased bowl, cover it with a warm towel, and find the warmest spot in your kitchen. Let it double in size for about an hour, which gives the yeast time to work its magic.

Roll it out:

Punch down the risen dough gently and roll it on a floured surface into a 16 by 12 inch rectangle. The dough should be about a quarter inch thick, and dont worry if the edges are slightly uneven.

Layer the filling:

Spread the softened butter all over the dough leaving a half inch border, then sprinkle the brown sugar and cinnamon mixture evenly. Press the filling gently into the dough so it stays put when you roll.

Shape the rolls:

Roll the dough tightly from the long side like a jelly roll, then use a sharp knife to slice it into twelve even pieces. A gentle sawing motion works better than pressing down hard.

Second rise:

Arrange the rolls in your greased baking dish with a little space between them, cover, and let them puff up for thirty to forty minutes. They should look noticeably puffy and touch each other.

Bake until golden:

Preheat your oven to 350°F and bake the rolls for twenty two to twenty five minutes until theyre golden brown on top. Youll know theyre done when they smell amazing and the centers are set.

Make the frosting:

Beat the cream cheese and butter until completely smooth and no lumps remain. Add the powdered sugar, vanilla, and salt, then whip until its light and creamy.

Frost and serve:

Spread that tangy cream cheese frosting over the warm rolls right out of the oven. The frosting will melt slightly into all those cinnamon swirls and create the most beautiful glaze.

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These rolls have become my go-to for bringing to friends houses during the holidays. Last year I showed up to Thanksgiving with a fresh batch, and my cousin actually followed me around the party until she secured the recipe. Now she makes them every Sunday morning in October.

Make Ahead Magic

You can assemble these rolls the night before and keep them in the refrigerator overnight. Let them sit at room temperature for thirty minutes before baking, and add a few extra minutes to the bake time since they will be cold. This is how I survive holiday mornings without waking up at dawn.

Frosting Tips

The frosting must go on warm rolls, not hot ones or it will melt completely off. Wait about ten minutes after they come out of the oven, then spread it while the rolls are still slightly warm to the touch. This creates that perfect gooey, slightly melted frosting situation we all want.

Storage And Reheating

These rolls keep beautifully at room temperature for two days, covered tightly with plastic wrap. After that, move them to the refrigerator for up to five days. When you are ready to eat, wrap individual rolls in foil and warm them in a 350°F oven for about ten minutes.

• Microwaving for twenty seconds works in a pinch but makes them slightly less pillowy
• Unfrosted rolls freeze well for up to three months, thaw overnight then frost
• Adding chopped pecans to the filling gives you the most incredible crunch

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There is something deeply satisfying about pulling a pan of these golden swirls out of the oven, frosting glistening on top. Hope these become part of your autumn traditions too.

Recipe FAQs

→ Can I make these rolls ahead of time?

Yes! You can prepare the rolls the night before, cover them tightly, and refrigerate after the second rise. In the morning, let them come to room temperature while the oven preheats, then bake as directed. The frostings can also be made ahead and stored in the refrigerator.

→ Can I use fresh pumpkin instead of canned?

While canned pumpkin purée provides consistent results, you can use fresh pumpkin. Roast or steam pumpkin until tender, then purée until smooth. Drain excess moisture by letting it sit in a cheesecloth or fine-mesh sieve for an hour before using.

→ Why did my dough turn out too sticky?

Pumpkin contains natural moisture which can affect dough consistency. If your dough is too sticky, gradually add more flour one tablespoon at a time while kneading. The dough should be soft and tacky but not sticking to your hands or the work surface.

→ How should I store leftover rolls?

Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. To reheat, warm individual rolls in the microwave for 15-20 seconds or in a 350°F oven for 5-10 minutes.

→ Can I freeze these pumpkin cinnamon rolls?

Absolutely! Freeze unfrosted baked rolls in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and frost before serving. You can also freeze unbaked rolls after the first rise—let thaw and rise again before baking.

→ What's the best way to slice the rolls evenly?

Use a sharp knife dipped in flour between cuts, or try using unflavored dental floss or fishing line. Slide the floss under the log, cross ends over the top, and pull through cleanly. This method compresses the dough less than knife cutting.