Save The first time I made these pumpkin cinnamon rolls, my entire apartment smelled like autumn had decided to move in and stay for breakfast. I remember pressing my nose against the oven door, watching them rise and turn golden, while my roommate kept wandering into the kitchen asking if they were done yet. We ended up eating them straight from the pan, standing over the stove with forks, because who has patience for waiting when warm cream cheese frosting is involved?
My grandmother used to say cinnamon rolls were the ultimate love language, and adding pumpkin makes them feel even more like a warm hug on a crisp morning. I started making these for Thanksgiving weekend, and now they're the only thing my nieces actually wake up early for. Theres something magical about pulling that first warm roll apart and watching steam curl up into the kitchen air.
Ingredients
- 3 ½ cups all-purpose flour: This creates the perfect structure while still keeping the rolls tender. Ive found bread flour makes them too chewy.
- 1 packet active dry yeast: Make sure your milk is warm but not hot, or youll kill the yeast before it can work its magic.
- ⅓ cup granulated sugar: Feeds the yeast and adds just enough sweetness without competing with the filling.
- ½ cup whole milk: The fat content here really matters for texture. I learned the hard way that skim milk makes sad, dry rolls.
- ¾ cup pumpkin purée: Not pie filling. The pure pumpkin adds incredible moisture and that beautiful golden color.
- ¼ cup unsalted butter, melted: Work this into the dough while its still warm for even distribution.
- 1 large egg: Room temperature eggs incorporate so much better into the dough mixture.
- 1 tsp vanilla extract: A little warmth that bridges the gap between pumpkin and cinnamon.
- ½ tsp salt: Balances all that sugar and lets the spices really sing.
- 1 tsp ground cinnamon and ½ tsp nutmeg: These warm spices make the dough taste like coziness itself.
- ⅔ cup brown sugar, packed: Dark brown sugar gives the filling a deeper, more molasses-like flavor.
- 2 tbsp ground cinnamon: Yes, this is a lot. No, you cannot reduce it. Trust me.
- ¼ cup unsalted butter, softened: Soft butter spreads evenly without tearing the delicate risen dough.
- 4 oz cream cheese, softened: Full fat, always. Low fat cream cheese makes grainy frosting.
- ¼ cup unsalted butter, softened: Beat this with the cream cheese until absolutely no lumps remain.
- 1 cup powdered sugar, sifted: Sifting is non-negotiable unless you want frosting with surprise sugar lumps.
- ½ tsp vanilla extract: Pure vanilla makes the frosting taste professionally made.
Instructions
- Wake up the yeast:
- Combine your warm milk and yeast in a large bowl, then walk away for 5 minutes. You should see a foamy layer form on top, which means your yeast is alive and ready to work.
- Mix the wet ingredients:
- Add the sugar, pumpkin, melted butter, egg, and vanilla to the yeast mixture. Whisk until everything is smooth and the pumpkin is fully incorporated.
- Build the dough:
- Gradually add the flour, salt, cinnamon, and nutmeg, mixing after each addition. Knead for 6 to 8 minutes until the dough is smooth and springs back when you poke it.
- Let it rise:
- Place your dough in a greased bowl, cover it with a warm towel, and find the warmest spot in your kitchen. Let it double in size, about an hour.
- Roll and fill:
- Punch down the risen dough and roll it into a 16 by 12 inch rectangle. Spread the softened butter everywhere except a half inch border, then sprinkle that cinnamon sugar mixture like youre tucking it in for bed.
- Roll and slice:
- Roll the dough up tightly from the long side, then use dental floss or a sharp knife to cut 12 even rolls. I promise dental floss works better than any knife for this.
- Second rise:
- Arrange your rolls in a greased 9 by 13 inch baking pan, cover them, and let them puff up for another 30 to 40 minutes. They should look cozy and crowded.
- Bake golden:
- Bake at 350°F for 22 to 25 minutes until theyre golden brown and a toothpick comes out clean. The smell will be absolutely intoxicating.
- Make the frosting:
- Beat the cream cheese and butter until completely smooth, then add the powdered sugar, vanilla, and salt. Keep beating until its fluffy enough to eat with a spoon.
- Frost and devour:
- Spread that frosting over warm rolls while theyre still in the pan. Serve immediately, preferably with someone you love, because these are best shared.
Save Last year, I made a double batch for a weekend brunch and watched them disappear in under ten minutes. Theres something about warm pumpkin and cinnamon that makes people forget their manners, and honestly, I love that about this recipe.
Make Ahead Magic
You can assemble these rolls the night before, cover them tightly, and let them do their second rise in the refrigerator while you sleep. In the morning, let them sit at room temperature for 30 minutes before baking. This actually develops the flavor even more.
Frosting Freedom
If you want to get fancy, try adding a tablespoon of maple syrup to the frosting, or swap the vanilla for maple extract. I once added a pinch of cayenne pepper to the frosting and created the most unexpected, delicious contrast to the sweet filling.
Serving Suggestions
These rolls deserve to be the star of the show, but if youre serving them for a crowd, pair with something fresh and bright. I like to set out a bowl of apple slices or a simple fruit salad to balance all that richness.
- Warm them for 15 seconds in the microwave if eating leftovers
- Store unfrosted rolls at room temperature for up to 2 days
- Frosting keeps well in the refrigerator for a week
Save These pumpkin cinnamon rolls have become my go-to for bringing comfort to the people I care about. Theres something so special about a recipe that fills your home with warmth and makes everyone gather around the kitchen counter.
Saffron Brook Recipe Q&As
- → Can I make these ahead of time?
Yes! Prepare the rolls through the slicing step, cover the baking dish tightly, and refrigerate overnight. Let them sit at room temperature for 30-40 minutes while the oven preheats, then bake as directed.
- → Can I use fresh pumpkin instead of canned?
Fresh pumpkin can work, but it must be cooked, puréed, and drained well to remove excess moisture. Canned pumpkin purée provides consistent moisture content and texture for reliable results every time.
- → Why is my dough too sticky?
Pumpkin adds moisture to dough, so stickiness is normal. Add additional flour one tablespoon at a time while kneading until the dough becomes smooth and elastic but still slightly tacky. Avoid adding too much flour or the rolls will become dense.
- → How should I store leftover rolls?
Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To refresh, warm in the microwave for 15-20 seconds. Unfrosted rolls can be frozen for up to 2 months.
- → Can I add nuts or other mix-ins?
Absolutely! Chopped pecans or walnuts can be sprinkled over the cinnamon sugar filling before rolling. You could also add raisins, dried cranberries, or even white chocolate chips for variations on the classic flavor profile.