Pumpkin Cinnamon Rolls Recipe

I turned classic cinnamon rolls into Pumpkin Cinnamon Rolls with a surprising pumpkin swirl and spice combo that will leave you curious to read the recipe.

I couldn’t resist giving classic cinnamon rolls a pumpkin twist. This Pumpkin Cinnamon Rolls Recipe started as a test and turned into something I keep making every fall.

The dough gets a subtle lift from pumpkin puree and the glaze is creamy with a smear of cream cheese that melts into the swirls. Think of it like a Sweet Roll Recipe but with extra personality.

I even toyed with a Pumpkin Shaped Cinnamon Rolls Easy idea to make them look fun. They are perfect for brunch when you want something different but not fussy, and people always ask for seconds.

Ingredients

• Pumpkin puree: adds fiber and vitamin A, moistness, subtle earthiness, not overly sweet.
• Whole milk: it’s gives protein and fat, richer dough, helps brown rolls, soft crumb.
• Brown sugar: moist sweetness, caramel notes, helps the filling stick, not just plain sweet.
• Cinnamon: main warming spice, aromatic, adds sweet spice, gives cozy fall flavor.
• Cream cheese: tangy, creamy frosting base, brings richness and a little bright tang.
• Unsalted butter: adds richness and flakiness, lets you control salt, helps edges caramelize.
• Egg: provides protein and structure, helps bind dough and enrich overall flavor.
• All purpose flour: primary carbohydrate, gives structure, gluten creates chew and helps rise.
• Pecans or walnuts: optional crunch, healthy fats, toasty flavor and nice texture contrast.

Ingredient Quantities

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup whole milk, warmed to about 110°F
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup pumpkin puree, not pumpkin pie filling
• 1 large egg, room temperature
• 1 teaspoon salt
• 3 to 3 1/2 cups all purpose flour, plus more for dusting
• 4 tablespoons unsalted butter, softened, for filling
• 1/2 cup packed light brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 4 ounces cream cheese, softened
• 3 tablespoons unsalted butter, softened, for frosting
• 1 1/4 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons milk or heavy cream, if needed to thin frosting
• Optional 1/2 cup chopped pecans or walnuts

How to Make this

1. Warm 1 cup whole milk to about 110°F, sprinkle 2 1/4 teaspoons active dry yeast and a teaspoon of the 1/4 cup granulated sugar over it, let sit 5 to 10 minutes until foamy.

2. In a large bowl whisk together the foamy yeast mixture, 1/4 cup melted unsalted butter, 1/2 cup pumpkin puree, 1 large room temp egg and 1 teaspoon salt.

3. Stir in 3 cups all purpose flour, mixing until a shaggy dough forms; if too sticky add up to 1/2 cup more flour a little at a time. Turn out to a lightly floured surface and knead 6 to 8 minutes until smooth and slightly tacky. Dust with flour as needed but dont overdo it.

4. Place dough in a greased bowl, cover with plastic wrap or a towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

5. Punch dough down, roll on a floured surface into roughly a 16 by 12 inch rectangle. Spread 4 tablespoons softened unsalted butter evenly over the dough.

6. Mix filling: 1/2 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 tablespoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and a pinch of salt. Sprinkle mixture evenly over the butter, add optional 1/2 cup chopped pecans or walnuts if using.

7. Starting at the long side, roll dough tightly into a log, pinch seam to seal. Cut into 12 even rolls with a sharp knife or floss and place them snugly in a greased 9×13 inch pan, seam side down.

8. Cover and let rolls rise again until puffy, about 30 to 45 minutes. Meanwhile preheat oven to 350°F. Bake rolls 20 to 25 minutes until lightly golden and set in the center.

9. While rolls bake mix the frosting: beat 4 ounces softened cream cheese with 3 tablespoons softened unsalted butter, add 1 1/4 cups powdered sugar and 1/2 teaspoon vanilla extract; add 1 to 2 tablespoons milk or heavy cream if you need to thin it to a spreadable consistency.

10. Let rolls cool about 8 to 10 minutes, then spread the cream cheese frosting over warm rolls so it melts slightly into the swirls. Serve warm.

Equipment Needed

1. Liquid measuring cup or small saucepan (to warm the milk)
2. Dry measuring cups and measuring spoons
3. Instant read thermometer
4. Large mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Rolling pin and lightly floured work surface
8. Bench scraper or sharp knife or unflavored dental floss (to cut the rolls)
9. 9 by 13 inch baking pan, greased
10. Electric hand mixer or stand mixer (or a sturdy bowl and a strong arm) plus a kitchen towel or plastic wrap for proofing

FAQ

Pumpkin Cinnamon Rolls Recipe Substitutions and Variations

• Active dry yeast -> Instant (rapid rise) yeast. Use the same amount (2 1/4 tsp), no proofing needed, just mix straight into the dry ingredients. It’s an easy swap if you want a faster rise.
• Whole milk -> Unsweetened almond, oat, or soy milk (warm to about 110°F), 1 cup. Whole milk gives richer rolls but nondairy milks work fine, you might get a slightly less tender crumb.
• Pumpkin puree -> Equal amount mashed sweet potato or roasted butternut squash. Same texture and flavor profile, just watch moisture and add a bit more flour if the dough feels too sticky.
• Cream cheese (for frosting) -> Mascarpone or softened vegan cream cheese. Mascarpone is closest in texture and flavor, vegan cream cheese works if you need dairy free, you may need a touch more powdered sugar to thicken.

Pro Tips

– Proof the yeast properly. Warm milk should feel like warm bath water, not hot, and if the mixture doesnt get foamy in 8 to 10 minutes the yeast is probably dead so toss it and start over, otherwise your rolls will be flat and sad.

– Keep the dough slightly tacky, not rock hard. Add flour a tablespoon at a time while kneading, and if your hands stick use a little oil on them instead of loading the dough with flour, too much extra flour = dense rolls.

– For neat, even slices chill the rolled log for 10 to 15 minutes or pop it in the freezer for 5, then cut with unflavored floss or a sharp serrated knife, and dont squeeze the log when you cut or youll push the filling out.

– Get the frosting texture right by using room temp cream cheese and butter, thin with milk a teaspoon at a time if needed, and spread it on rolls while theyre still warm so it melts into the swirls but not run off, if its too sweet add a tiny pinch of salt or a drop of lemon to brighten the flavor.