Oh, autumn! It’s my absolute favorite time of year, and nothing screams cozy like a batch of warm, gooey pumpkin cinnamon rolls fresh from the oven. Seriously, the smell alone is enough to make you want to curl up with a good book and a cup of tea. These aren’t just any cinnamon rolls, though. My recipe makes them extra soft and packed with that perfect pumpkin spice flavor that just melts in your mouth. I remember making these for the first time last fall, and my whole house smelled like pure autumn bliss. They were gone in minutes!
Why You’ll Love These Pumpkin Cinnamon Rolls
- Perfect for Autumn Baking: They capture all the cozy flavors of fall in one delicious treat.
- Incredibly Soft Texture: You won’t believe how tender and fluffy they are!
- Easy-to-Follow Steps: Even if you’re new to baking, you’ll nail these.
- Delicious Cream Cheese Frosting: The tangy, sweet topping is the perfect finishing touch.
Gather Your Ingredients for Pumpkin Cinnamon Rolls
Alright, let’s get our mise en place ready! To make these dreamy pumpkin cinnamon rolls, you’ll want to gather a few things that might already be in your pantry, plus that star ingredient – pumpkin puree! Don’t worry, it’s all pretty straightforward. Using good quality ingredients really makes a difference, especially with the pumpkin and spices, so grab the best you can find. It’s all about creating that perfect balance of flavor and that wonderfully soft texture we’re aiming for.
For the Dough
You’ll need:
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk
- ¼ cup granulated sugar
- 1 cup pumpkin puree (make sure it’s the puree, not pie filling!)
- ⅓ cup unsalted butter, melted (let it cool a bit so it doesn’t cook the yeast!)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour, plus extra for dusting your surface
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (or a pinch if you’re not sure!)
- ½ teaspoon salt
For the Filling
This is where the magic happens:
- ½ cup unsalted butter, softened (leave it out on the counter for a bit!)
- ¾ cup packed brown sugar (the darker, the better for that caramel flavor!)
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting
The crowning glory:
- 8 ounces cream cheese, softened (same as the butter, let it soften up!)
- ½ cup unsalted butter, softened
- 2 cups powdered sugar (sifted if you want it super smooth)
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk (just enough to get the perfect drizzling consistency)
Crafting Delicious Pumpkin Cinnamon Rolls from Scratch
Alright, let’s get our hands a little floured and make some magic happen! This is the fun part where we turn simple ingredients into something truly special. Don’t be intimidated, it’s a pretty straightforward process, and I’ll walk you through every step. Trust me, the aroma filling your kitchen as these bake is worth every minute.
Preparing the Dough Base
First things first, let’s wake up our yeast. Grab a small bowl, sprinkle in your active dry yeast, add about a teaspoon of that sugar we gathered, and pour in the warm milk. Give it a gentle stir and let it sit for about 5 to 10 minutes. You’ll know it’s ready when it gets all foamy and bubbly – that means the yeast is alive and ready to work its magic! In a bigger bowl, we’ll combine the pumpkin puree, the rest of the granulated sugar, that lovely melted butter, the egg, and that splash of vanilla. Whisk it all together until it’s nice and smooth. Now, pour that foamy yeast mixture into the pumpkin mix and give it a good stir. In a separate bowl, whisk together your flour, cinnamon, nutmeg, cloves, and salt. Gradually add these dry ingredients to your wet ones, mixing until a soft dough starts to form. Turn that dough out onto a lightly floured counter and knead it for about 5 to 7 minutes. You’re looking for a dough that’s smooth and elastic, kind of like playdough but a bit softer. Pop it into a greased bowl, cover it with plastic wrap, and let it rest in a warm spot for about an hour to an hour and a half, or until it’s doubled in size. Patience here really pays off!
The Flavorful Cinnamon Swirl Filling
While our dough is having its first rise, let’s whip up that dreamy filling. It’s super simple! Just grab a medium bowl and cream together the softened butter, packed brown sugar, and those two tablespoons of cinnamon. Mix it until it’s well combined and spreadable. It’ll be thick and smell amazing!
Rolling and Cutting for Perfect Rolls
Once your dough has doubled, it’s time to shape these beauties. Gently punch down the dough to release the air, and turn it out onto your lightly floured surface again. Now, roll it out into a rectangle that’s about 12 inches by 18 inches. Try to get the edges as even as possible so your rolls are uniform. Now, take that glorious cinnamon-sugar filling and spread it evenly all over the dough. Make sure you leave about a half-inch border along the edges – this helps keep all that yummy goodness tucked inside when you roll it up. Starting from one of the long sides, roll the dough up as tightly as you can. This is key for those beautiful swirls! Once it’s rolled up, use a sharp knife or even some dental floss (it works wonders!) to cut the log into 12 equal pieces. Just run the floss under the roll, cross the ends over the top, and pull to cut cleanly.
The Second Rise and Baking Perfection
Now, take a greased 9×13 inch baking dish and place your cut rolls into it, cut-side up. They might look a little squished, but that’s okay! Cover the dish with plastic wrap again and let them rise in a warm place for another 30 to 45 minutes. While they’re having their second rise, go ahead and preheat your oven to 350°F (175°C). Once they’ve puffed up nicely, pop them into the preheated oven and bake for about 20 to 25 minutes. You’re looking for a beautiful golden-brown color on top.
Whipping Up the Creamy Frosting
While those rolls are baking and filling your home with the most incredible scent, let’s make the frosting. In a bowl, beat together the softened cream cheese and the softened butter until it’s super smooth and creamy. No lumps allowed! Then, gradually add in the powdered sugar and the vanilla extract, mixing until everything is just combined. If it seems a little too thick, add the milk one tablespoon at a time until you reach a nice, spreadable consistency. You want it thick enough to stick to the rolls but not so thick that it’s hard to spread. For a perfectly smooth frosting, check out these dairy-free frosting recipes.
Assembling Your Pumpkin Cinnamon Rolls
Once the cinnamon rolls are out of the oven and still warm (but not piping hot!), it’s time for the best part. Take that delicious cream cheese frosting and spread it generously over the top of the warm rolls. Let it melt slightly into the nooks and crannies. It’s pure heaven!
Tips for the Best Pumpkin Cinnamon Rolls
Okay, so you want to make these pumpkin cinnamon rolls absolutely perfect, right? It’s all about a few little tricks that make a big difference. Don’t worry, they’re totally doable, and I’m here to share them!
Ensuring Active Yeast
The most important thing for fluffy rolls is happy yeast! Make sure your milk is warm, not hot – think baby bottle warm. If it’s too hot, it’ll kill the yeast, and too cold, it won’t wake it up. That foamy, bubbly mixture is your sign that it’s ready to go. If it doesn’t foam, it’s best to start over with fresh yeast. Learn more about how yeast works.
Achieving the Perfect Swirl
When you spread that cinnamon-sugar filling, try to get it as even as possible all the way to the edges, just leaving that little border. And when you roll it up, really try to keep it snug. A tight roll means those beautiful swirls will show up perfectly after you cut them. If your dough is a little sticky, just dust your hands and the counter with a tiny bit more flour.
Frosting at the Right Temperature
This is a big one! You want to frost the rolls when they’re still warm, but not scorching hot. When they’re just out of the oven and have cooled for maybe 5-10 minutes, the frosting will spread beautifully and melt just a little into the rolls, making them extra gooey and delicious. If they cool down too much, the frosting will just sit on top like a stiff hat.
Frequently Asked Questions about Pumpkin Cinnamon Rolls
Can I make pumpkin cinnamon rolls ahead of time?
Oh, absolutely! These pumpkin cinnamon rolls are perfect for making ahead. You can assemble them completely, place them in the baking dish, cover them tightly, and refrigerate them overnight. In the morning, just let them sit at room temperature for about 30 minutes while your oven preheats, and then bake as usual. They might need a couple of extra minutes in the oven. You can also bake them completely, let them cool, and then store them in an airtight container for a couple of days. Just pop them in the microwave for a few seconds to warm them up!
What kind of pumpkin puree should I use for pumpkin cinnamon rolls?
This is super important! You’ll want to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added, which would totally mess up the flavor balance in our homemade pumpkin cinnamon rolls. Just grab a can labeled “Pumpkin Puree” – that’s the stuff! Make sure it’s not sweetened or seasoned. For alternative baking options, consider these gluten-free dairy-free dessert recipes.
My dough didn’t rise, what could be wrong with my pumpkin cinnamon rolls?
Don’t you worry if your dough is being a little stubborn! The most common culprit is the yeast. Make sure your yeast was active by checking for that foamy bubble stage we talked about. Also, the temperature of your milk is key – too hot kills the yeast, too cold won’t activate it. Sometimes, a drafty kitchen can slow things down, so try putting the dough in a slightly warmer spot, maybe near a pilot light or in a barely-warm oven (turned off, of course!).
How can I get softer pumpkin cinnamon rolls?
To ensure you get those super soft pumpkin cinnamon rolls, make sure you don’t over-flour the dough when kneading or rolling. A little extra flour can make them a bit tough. Also, don’t over-bake them! Keep an eye on them and pull them out as soon as they’re golden brown. The residual heat will continue to cook them slightly as they cool, keeping them lovely and soft. And of course, that creamy frosting helps keep them moist too! If you’re looking for more dairy-free baking inspiration, check out these dairy-free cookie recipes.
Serving and Storing Your Pumpkin Cinnamon Rolls
These gorgeous pumpkin cinnamon rolls are pretty much perfect on their own, but they’re also fantastic for a cozy weekend brunch or an afternoon pick-me-me-up. I love serving them warm, fresh from the oven, with a big mug of spiced apple cider or a hot latte. They really are the ultimate fall treat!
Serving Suggestions
Honestly, they’re amazing just as they are, with that gooey frosting. But if you want to jazz things up, a sprinkle of chopped pecans or walnuts on top of the frosting is lovely. They’re also a huge hit at any fall gathering, from Thanksgiving breakfast to a casual Halloween party.
Storage and Reheating
Got leftovers? Lucky you! Once they’ve cooled down a bit, store any leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to two days. If you want to reheat them to get that fresh-from-the-oven gooeyness back, just pop them in the microwave for about 10-15 seconds. They come back to life beautifully!
Estimated Nutritional Information for Pumpkin Cinnamon Rolls
Just a heads-up, all the nutritional info you see here is an estimate, okay? It can change a bit depending on the exact brands of ingredients you use, especially the pumpkin puree and butter. But generally, one of these delicious pumpkin cinnamon rolls packs around 450 calories, with about 20g of fat and 60g of carbohydrates. They also give you a nice dose of protein and fiber too!
Amazing Pumpkin Cinnamon Rolls: 12 Cozy Bites
- Total Time: 2 hours 45 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Delicious pumpkin cinnamon rolls with a creamy cinnamon swirl and rich cream cheese frosting, perfect for a cozy autumn treat.
Ingredients
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk
- ¼ cup granulated sugar
- 1 cup pumpkin puree
- ⅓ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- For the Filling:
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- 2 tablespoons ground cinnamon
- For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk
Instructions
- In a small bowl, combine yeast, warm milk, and 1 teaspoon of sugar. Let stand for 5-10 minutes until foamy.
- In a large bowl, whisk together pumpkin puree, remaining sugar, melted butter, egg, and vanilla extract.
- Add the foamy yeast mixture to the pumpkin mixture and stir to combine.
- In a separate bowl, whisk together flour, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough rises, prepare the filling by creaming together softened butter, brown sugar, and cinnamon in a medium bowl.
- Once the dough has doubled, punch it down and turn it out onto a lightly floured surface.
- Roll the dough into a 12×18 inch rectangle.
- Spread the filling evenly over the dough, leaving a ½ inch border.
- Roll up the dough tightly, starting from the long edge.
- Cut the roll into 12 equal pieces.
- Place the cinnamon rolls in a greased 9×13 inch baking dish. Cover and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C).
- Bake for 20-25 minutes, or until golden brown.
- While the rolls are baking, prepare the frosting by beating cream cheese and softened butter until smooth.
- Gradually beat in powdered sugar and vanilla extract until combined. Add milk one tablespoon at a time until desired consistency is reached.
- Spread frosting over warm cinnamon rolls before serving.
Notes
- For softer rolls, ensure your yeast is active and the dough rises properly in a warm environment.
- If you don’t have pumpkin pie spice, you can create your own with cinnamon, nutmeg, ginger, and cloves.
- For a richer frosting, use only cream cheese and powdered sugar, omitting the butter.
- Allow rolls to cool slightly before frosting for the best texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
Keywords: pumpkin cinnamon rolls, pumpkin spice, cinnamon rolls, fall baking, autumn dessert, cream cheese frosting, homemade cinnamon rolls, breakfast pastry