These pumpkin cinnamon rolls are super soft with pumpkin in the dough. It is filled with cinnamon filling and pumpkin puree. They are topped with a cream cheese icing with a dash of cinnamon sugar.
The best way to start a morning in the fall season is pumpkin cinnamon rolls. These homemade cinnamon rolls are the the best way to start your day during pumpkin season! They are soft and gooey, and provide a twist on classic cinnamon rolls.
Why This Recipe Works
- Homemade dough- The dough is extra soft because butter is cut into the dough like it is pie dough. As the butter melts when cooking, it helps keep them very soft.
- Pumpkin cinnamon roll filling- These rolls even have a pumpkin and cinnamon filling!
- Fall twist- This fall twist on classic cinnamon rolls is a great way to celebrate the season.
- Gooey texture- I made this recipe to be so soft and gooey so it is hard to eat just one!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Pull the butter out 2 hours before using so it is softened.
- Milk- Use any milk and warm it to 110F. If too hot, it will kill the yeast, if too cool then it will dramatically slow the yeast down.
- Fast rise yeast- I used 1 packet of yeast.
- Eggs- Pull the large eggs out 2 hours before baking. They also need to be lightly beaten before adding to the flour.
- Brown sugar- I used light brown sugar.
- Powdered sugar- Make sure this is sifted to get a smooth icing.
- Cream cheese- Pull this out 2 hours before baking to get to room temperature.
- Pumpkin puree- This is not the same as pumpkin pie filling. Make sure that you blot out the moisture as directed to avoid too much moisture in the dough.
Step By Step Instructions: Dough and filling.
Here is how to make and bake this pumpkin cinnamon roll dough.
The dough is made with a stand mixer with a dough hook attachment. For making by hand instruction, see the recipe notes.
STEP 1: Mix the milk and yeast. First, warm the milk in the microwave to 110F. Use a kitchen thermometer. Then, sprinkle yeast over the warm milk and let it sit for 10 minutes.
It will be foamy at the end of the 10 minutes.
STEP 2: Prepare the pumpkin puree. Place 2 paper towels in a medium bowl and add in the pumpkin puree. Let the moisture soak into the paper towels.
STEP 3: Mix the dry ingredients and the butter. In a large mixing bowl, mix the all-purpose flour, white sugar, salt, and cinnamon. Then, pour in the cubed butter. Use either a pastry cutter or your hands to cut the butter into the flour mixture.
The butter should be the size of a pea.
STEP 4: Knead the dough. Mix yeast mixture, large eggs, and pumpkin puree with the dry ingredients on low speed until a dough starts to form. Then, turn to medium speed and knead for 5 minutes. It should be slightly tacky, but not stick to your hands too much.
STEP 5: Rise. Spray a large bowl with nonstick spray and place the dough in the greased bowl. Cover with a dish towel and let it rise in a warm place.
Rise for 1 hour. It will be double in size.
STEP 6: Prepare the pumpkin puree. While the dough rises, place 2 paper towels in a separate bowl and add in the pumpkin puree. Let the moisture soak into the paper towels.
STEP 7: Beat the filling. In a small bowl, using a hand mixer, beat the unsalted butter, pumpkin puree, brown sugar, pumpkin pie spice, and ground cinnamon until smooth.
Assembling The Rolls
STEP 1: First, punch down the dough and roll it out on a lightly floured surface using a rolling pin. It should be a large rectangle and ¼ inch thick.
STEP 2: Spread pumpkin cinnamon filling on top of the dough. I used an offset spatula to spread it on.
STEP 3: Roll the dough into a log. Start with the short side so you get as many swirls as possible. It should be tightly rolled, but not too tight.
STEP 4: Cut the rolls using a serrated knife or unflavored dental floss. I use a serrated knife to cut rolls, make sure to use light sawing motions to get a clean cut. Also, wash the knife after each cut, because it will be very messy!
STEP 5: Place rolls in a 9X13-inch baking pan and let rise for 25 minutes.
STEP 6: Bake for 24-28 minutes until top of the rolls are golden brown.
Icing the rolls
I have tried both icing the rolls when they are piping hot or when they cooled slightly. I found that when the rolls are hot, it melts the icing into the cracks of the roll. Which also helps with the gooeyness!
Start by beating the cream cheese and unsalted butter on high speed for 1 minute. Add in the granulated sugar, vanilla extract, and milk and mix on low until smooth.
Immediately after pulling the rolls out of the oven, spread the cream cheese glaze on top of the rolls with a spoon.
Once you are done kneading the dough. Place in a large bowl sprayed with nonstick spray. Then, cover with plastic wrap. Store in the fridge overnight. It needs to chill for a max of 16 hours.
Then in the next morning, you can pull it out and roll up the cinnamon rolls. Then, let it rise for 1 hour instead of the 20 minutes.
The rolls rise best in a warm area. If your oven is busy, they can rise at room temperature as long as you don't have a cold house.
If you are eating just one, then reheat the rolls on a plate in the microwave for 20-30 seconds until warm. If you are reheating a whole tray, then preheat the oven to 350, and let it sit in the oven for 5 minutes or until hot.
Yes you can! Follow the instructions, but bake for only 10 minutes and chill. Then, you can bake the rest of the way (10-18 minutes) in the morning until hot.
Storing and Freezing
Store these pumpkin cinnamon rolls in an airtight container in the fridge. Store up to 5 days. They are best when heated in the microwave until warm.
These pumpkin cinnamon rolls can be frozen in 2 ways.
- Freeze the rolled rolls. Freeze these up to 30 days. Let them thaw before baking. They won't rise as much, but will still work.
- Freeze the already baked rolls. Freeze these up to 30 days. Thaw for 1 hour before eating.
Other Pumpkin Recipes To Try
Pumpkin Cinnamon Rolls
- 1 cup Milk warmed to 110°F
- 2 ¼ teaspoon Fast rise yeast 1 packet
- 2 Large eggs room temperature and slightly beaten
- ½ cup Pumpkin puree not the pumpkin pie filling- blotted
- ¼ cup White granulated sugar
- 1 teaspoon Salt
- 2 teaspoon Ground cinnamon
- 5 ¼ cups All-purpose flour sifted
- 10 tablespoon Unsalted butter room temperature and cubed
Pumpkin Cinnamon Filling
- ½ cup Unsalted butter room temperature
- ½ cup Pumpkin puree blotted
- ¾ cup Brown sugar packed light or dark
- 1 teaspoon Ground cinnamon
- 1 teaspoon Pumpkin pie spice
Cream Cheese Icing
- 4 oz Cream cheese room temperature
- 4 tablespoon Unsalted butter room temperature
- ½ teaspoon Pure vanilla extract
- 1 cup Powdered sugar sifted
- ¼ cup Milk
- These instructions are for a stand mixer with a dough hook. Instructions without a stand mixer will be in the notes. Heat the milk in the microwave for 1 minute until it is 110°F. It should be warm and not hot. Pour the yeast on top of the milk and let it sit for 10 minutes.1 cup Milk, 2 ¼ teaspoon Fast rise yeast
- Place two paper towels in a bowl and add in the the pumpkin puree and let the moisture soak into the paper towels.½ cup Pumpkin puree
- In a large bowl, sift together flour, sugar, salt, and cinnamon. Add the cubed room temperature butter and use a pastry cutter or your hands to cut the butter into the size of a pea.¼ cup White granulated sugar, 1 teaspoon Salt, 2 teaspoon Ground cinnamon, 5 ¼ cups All-purpose flour, 10 tablespoon Unsalted butter
- Add the milk, pumpkin puree, and lightly beaten eggs.2 Large eggs
- Mix on low until the dough starts to form. Then, mix on medium for 5 minutes to knead the dough. The dough will be slightly tacky, but not overly stick to your hands.
- Preheat the oven to 200°F. Spray a large mixing bowl with nonstick spray. Place the dough in the bowl and cover with a kitchen towel. Place bowl in the oven, turn off the oven and crack open the door. Let it rise for 1 hour.
Pumpkin Cinnamon Filling
- Blot the pumpkin the same way you did for the dough.½ cup Pumpkin puree
- In a small bowl using a hand mixer, beat the butter, pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon until smooth.½ cup Unsalted butter, ¾ cup Brown sugar, 1 teaspoon Ground cinnamon, 1 teaspoon Pumpkin pie spice
- Punch the dough down once with your hand. Turn the dough on a lightly floured surface. Roll the dough into a large rectangle about ¼ inch thick.
- Use an offset spatula to spread the filling over the dough.
- Roll the dough up on the shorter side to get more swirls in the cinnamon rolls. Use a serrated knife and use very light sawing motions or use unflavored dental floss. Cut the uneven ends off first. Cut the dough evenly into 12 rolls.
- Spray a 9X13-inch baking pan with baking nonstick spray. Place the 12 rolls in the pan and cover with a kitchen towel. Let them rise for 20 minutes. Preheat oven to 375°F
- Bake for 24-28 minutes until the tops are lightly golden. Make the icing while the rolls are baking.
Cream Cheese Icing
- Using a hand mixer, beat the cream cheese and butter on high speed for 1 minute. Add in the powdered sugar, vanilla, and milk and mix on low until smooth.4 oz Cream cheese, 4 tablespoon Unsalted butter, ½ teaspoon Pure vanilla extract, 1 cup Powdered sugar, ¼ cup Milk
- Spread the icing on top of the rolls using a spoon immediately after pulling them from the oven.