Pumpkin Cinnamon Rolls – Soft, Fluffy, and Perfect for Fall

Pumpkin Cinnamon Rolls are the ultimate autumn comfort food. Imagine pillowy soft dough infused with warm pumpkin puree, swirled with a sweet cinnamon-brown sugar filling, and topped with creamy cream cheese frosting. Whether you enjoy them for breakfast, brunch, or dessert, these rolls will fill your kitchen with the cozy aromas of fall and delight every bite.

In this article, we’ll walk through everything you need to know about making the perfect pumpkin cinnamon rolls — from selecting ingredients and preparing the dough to baking tips, storage, and creative variations.

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Why You’ll Love This Pumpkin Cinnamon Roll Recipe

• Full of Fall Flavor – Pumpkin puree, pumpkin pie spice, and cinnamon create the perfect seasonal treat.
• Soft and Fluffy Texture – The enriched dough bakes up light and tender.
• Make-Ahead Friendly – Prepare them overnight for a stress-free morning bake.
• Versatile – Customize the filling or topping to suit your taste.

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Ingredients You’ll Need

Here’s everything you’ll need to make these irresistible pumpkin cinnamon rolls.

For the Dough:

• 3 ¾ cups all-purpose flour (plus extra for dusting)
• 1 packet (2 ¼ tsp) instant yeast
• ½ cup warm milk (about 110°F / 43°C)
• ½ cup pumpkin puree (not pumpkin pie filling)
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 large egg
• 1 tsp salt
• 1 tsp pumpkin pie spice
• ½ tsp ground cinnamon

For the Filling:

• ½ cup brown sugar, packed
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 4 tbsp unsalted butter, softened

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 2–3 tbsp milk (to adjust consistency)

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Step-by-Step Instructions

1. Prepare the Dough

1. In a small bowl, whisk together warm milk and yeast. Let it sit for 5 minutes until foamy.
2. In a large mixing bowl, combine pumpkin puree, sugar, melted butter, and egg. Mix until smooth.
3. Add the yeast mixture to the pumpkin mixture and stir.
4. Gradually add flour, salt, pumpkin pie spice, and cinnamon, mixing until a soft dough forms.
5. Knead on a floured surface for 8–10 minutes, or until smooth and elastic.
6. Place the dough in a greased bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.

2. Make the Filling

1. In a bowl, mix brown sugar, cinnamon, and nutmeg.
2. Keep softened butter ready for spreading.

3. Assemble the Rolls

1. Punch down the dough and roll it out into a 14×18-inch rectangle.
2. Spread the butter evenly over the dough.
3. Sprinkle the cinnamon-sugar mixture evenly over the butter.
4. Roll the dough tightly into a log, starting from the long edge.
5. Slice into 12 equal pieces using a sharp knife or dental floss.

4. Second Rise

1. Place rolls in a greased 9×13-inch baking dish.
2. Cover and let rise for another 30–45 minutes.

5. Bake

1. Preheat oven to 350°F (175°C).
2. Bake rolls for 22–26 minutes, or until lightly golden and cooked through.

6. Prepare the Frosting

1. Beat cream cheese and butter until smooth.
2. Add powdered sugar, vanilla, and milk until creamy.
3. Spread over warm rolls.

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Expert Tips for Perfect Pumpkin Cinnamon Rolls

1. Use Fresh Yeast – Check the expiration date to ensure your rolls rise properly.
2. Don’t Overheat the Milk – Too hot will kill the yeast; aim for 110°F.
3. Measure Flour Correctly – Spoon and level for accuracy.
4. Overnight Option – Prepare rolls through the second rise, refrigerate overnight, and bake fresh in the morning.
5. Extra Gooey Rolls – Drizzle a little heavy cream over the rolls before baking.

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Flavor Variations

• Maple Glaze – Replace cream cheese frosting with a maple syrup glaze.
• Pecan Crunch – Add chopped pecans to the filling for texture.
• Chocolate Twist – Sprinkle mini chocolate chips with the cinnamon sugar.
• Apple Cinnamon Pumpkin Rolls – Add finely diced apples to the filling.

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How to Store Pumpkin Cinnamon Rolls

• Room Temperature – Store covered for up to 2 days.
• Refrigerator – Keep in an airtight container for up to 5 days.
• Freezer – Wrap baked rolls individually and freeze for up to 2 months. Thaw and warm before serving.

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Frequently Asked Questions

Q: Can I use bread flour instead of all-purpose flour?
Yes, bread flour will make the rolls slightly chewier.

Q: Can I use canned pumpkin pie filling?
No, use plain pumpkin puree to control the sugar and spice levels.

Q: How can I make these dairy-free?
Use plant-based milk, vegan butter, and a dairy-free cream cheese alternative.

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Serving Suggestions

Pumpkin cinnamon rolls pair beautifully with:

• Hot coffee or a pumpkin spice latte
• A dollop of whipped cream
• A drizzle of caramel sauce for extra indulgence

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Why Pumpkin Cinnamon Rolls Are Perfect for Fall Gatherings

These rolls aren’t just breakfast—they’re a centerpiece for cozy autumn mornings, Thanksgiving brunches, or any seasonal gathering. They’re soft, flavorful, and bring all the aromas of fall into your home. Plus, the recipe is forgiving and customizable, making it perfect for bakers of all skill levels.

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Final Thoughts

Pumpkin cinnamon rolls are the perfect fusion of classic cinnamon rolls and fall pumpkin spice flavor. With a tender, fluffy dough, spiced pumpkin filling, and rich cream cheese frosting, they’re a seasonal treat everyone will love. Follow this recipe, use the tips provided, and you’ll have bakery-quality rolls fresh from your own oven.

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