Made with pumpkin in the dough and filled with a gooey pumpkin spice cinnamon swirl, these pumpkin cinnamon rolls hit the spot on chilly fall mornings. They’re topped with maple cinnamon cream cheese icing and you can choose other frosting options if desired! (See right above the recipe for details.) If you’d like to get started ahead of time, use my overnight or freezing instructions below.
These aren’t just classic homemade cinnamon rolls with pumpkin spice in the filling. Rather, these are pumpkin cinnamon rolls with real pumpkin IN the dough. Unraveling each soft and flaky pumpkin coil and tasting the melty pumpkin spices inside is the definition of fall breakfast bliss! Pumpkin pie lovers, meet your new favorite breakfast.
Why You’ll Love These Pumpkin Cinnamon Rolls
- Soft and fluffy
- Real pumpkin in the yeasted dough
- Filled with warm and cozy fall spices
- Topped with maple cream cheese icing
- Perfect for crisp fall mornings
- Total comfort food
- You can use homemade pumpkin pie spice in the filling
Pumpkin Cinnamon Roll Dough
This is a rich dough, which means that it’s prepared with fat like milk, butter, and an egg. Rich doughs make soft breads such as monkey bread, homemade cinnamon rolls, and this giant cinnamon roll cake. Lean doughs, on the other hand, are made without much fat and produce crusty bread such as artisan bread, homemade bagels, and pizza dough.
You need 9 ingredients for pumpkin cinnamon roll dough:
Notice That There is No Cinnamon IN the Dough
Did you know that cinnamon can inhibit yeast activity in dough? This spice can limit dough’s ability to rise, but you’d have to use quite a lot of cinnamon in order for that to happen. Still, with pumpkin being such a heavy ingredient that also weighs down the dough, we skip the cinnamon simply because we don’t want another ingredient holding down the dough’s rise. Nutmeg adds wonderful wonderful flavor to the dough and don’t worry, there’s PLENTY of cinnamon in the filling!
Overview: How to Make Pumpkin Cinnamon Rolls
By the way, if you love pumpkin for breakfast, you’ll definitely enjoy sinking your teeth into this pumpkin French toast casserole, a stack of pumpkin spice waffles, or a batch of mini cinnamon sugar pumpkin muffins. And don’t forget homemade pumpkin coffee creamer for your coffee! If you are craving cinnamon rolls right now, and just can’t wait for dough to rise, try these no yeast cinnamon rolls.
Toppings for Pumpkin Cinnamon Rolls
I love topping these cinnamon rolls with maple cinnamon cream cheese icing—just 5 ingredients: cream cheese, maple syrup, milk, sifted confectioners’ sugar, and cinnamon. So simple yet so good! Feel free to skip the cinnamon in the icing if desired. You could also try plain cream cheese icing from these regular homemade cinnamon rolls, salted caramel frosting, the maple icing from maple cinnamon rolls, the caramel icing from apple cinnamon rolls, or this vanilla icing.
Pumpkin Cinnamon Rolls Recipe
Ingredients You’ll Need
Instructions
- Warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is *just* melted. You want the mixture lukewarm (105°F (41°C)-115°F (46°C)), not scorching hot. Set aside. Whisk the pumpkin puree, sugar, nutmeg, and salt together in a large bowl or in the bowl of your stand mixer. Whisk in the warmed milk/butter, egg, and yeast until combined. Using the dough hook or paddle attachment on low speed or mixing by hand using a silicone spatula or wooden spoon, mix in 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl as needed. Add 1 and 2/3 cups more flour and beat for 1 more minute.
- Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes..) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size. (I always let it rise on the counter and it takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease the bottom and sides of a 9-inch square baking dish, 9-inch round baking dish, 9×13-inch baking dish, or 11×7-inch baking dish. This recipe yields 10-12 rolls and they can fit into any of those size pans.
- Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 10×14-inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
- Spread softened butter evenly on top of the rolled-out dough. Combine the brown sugar, cinnamon, and spices into a small bowl. Sprinkle all over the top. Roll it up tightly. Using a very sharp knife, cut into 10-12 even rolls. Arrange rolls in the prepared pan.
- Cover the rolls tightly and allow to rise until doubled in size, about 1 hour. (Or use the overnight option below.)
- Preheat oven to 350°F (177°C).
- Bake rolls for about 22-28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the confectioners’ sugar (and cinnamon, if using) and beat on medium speed until creamy. Spread on warm cinnamon rolls.
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
