Save Soft pumpkin cinnamon rolls are the cozy treat you want when fall mornings arrive and the air turns crisp. Infusing pumpkin into the dough adds warmth and a rich golden color, while a blanket of tangy cream cheese frosting makes every bite dreamy. I have baked these for family brunches and sleepy weekends—they never last long, and the aroma alone draws everyone to the kitchen.
The first time I swirled pumpkin into cinnamon rolls, I was surprised how tender the dough turned out. Now, my family asks for these more than classic rolls, especially around the holidays.
Ingredients
- All-purpose flour: provides structure for fluffy, rise-and-bake dough. Go for freshly bought flour and sift for best results.
- Granulated sugar: sweetens the dough just enough. Check it is fresh and dry to ensure a good rise.
- Instant yeast: guarantees a reliable rise and a pillowy crumb. Always check your yeast is not expired.
- Salt: sharpens the pumpkin and spice notes for balance.
- Ground cinnamon and nutmeg: infuse warmth and depth. Look for fresh ground for bolder aroma.
- Ground ginger: brings a subtle bite. Use sparingly—fresh ginger powder yields brighter results.
- Unsalted butter: creates tender dough and a rich filling. Choose high-quality butter for better flavor.
- Whole milk: adds necessary moisture and richness for soft texture. Warm but not hot milk activates yeast best.
- Pumpkin purée: gives the dough its color and autumn flavor. Use pure pumpkin with no added spice or sugar.
- Large egg: binds the dough for softness and structure. Bring to room temperature before mixing.
- Brown sugar: fills the rolls with caramel sweetness. Choose fresh, soft-packed brown sugar for best melting.
- Cream cheese: delivers rich and tangy frosting. Let it sit at room temperature for an even spread.
- Powdered sugar: thickens and sweetens the frosting. Sift it for lump-free results.
- Vanilla extract: enhances the frosting’s flavor. Choose real vanilla for depth.
- Milk (for frosting): ensures creaminess and spreadability.
Instructions
- Mix the Dry Ingredients:
- In a large bowl, combine all-purpose flour, granulated sugar, instant yeast, salt, cinnamon, nutmeg, and ginger. Stir thoroughly to distribute the yeast and spices evenly throughout the flour to prevent clumps later.
- Make the Wet Mixture:
- In a separate smaller bowl, whisk melted butter, warmed milk, pumpkin purée, and one egg. Make sure the milk is just lukewarm to the touch—not hot—to avoid killing the yeast.
- Combine and Create a Dough:
- Pour the wet ingredients into the flour mixture. Use a sturdy spoon or your hands to stir and press until a shaggy dough forms. Scrape down the sides so no dry flour remains at the bottom. Knead on a floured surface or in the bowl for six to eight minutes. The dough should feel tacky but not gluey. If it sticks heavily, dust lightly with extra flour.
- First Rise:
- Lightly oil a clean bowl and place the dough inside. Cover tightly with plastic wrap or a moist towel. Set in a warm, draft-free spot and let rise about one hour or until noticeably doubled in volume.
- Prepare the Filling:
- As the dough rises, blend together brown sugar, cinnamon, and nutmeg in a small bowl. Spread softened butter over one side of the rolled dough to ensure every swirl gets gooey and caramelized. Sprinkle the sugar mixture evenly across.
- Shape and Slice the Rolls:
- On a lightly floured surface, roll the dough into a sixteen by twelve inch rectangle. Use a gentle, even pressure to prevent tearing. Starting from the long edge, roll the dough into a tight log, keeping the seam on the bottom. With a sharp knife or dough scraper, slice the log into twelve thick rolls.
- Second Proof:
- Arrange the rolls evenly in a buttered nine by thirteen inch baking dish. Cover again and set aside for a second rise—about forty-five minutes. The rolls should look puffy and nearly doubled again, ready to bake.
- Bake to Golden Perfection:
- While the rolls rise, preheat your oven to three hundred fifty degrees Fahrenheit. Bake twenty-two to twenty-five minutes until lightly browned across the tops and bubbling around the edges. Do not overbake—softness is key.
- Make the Cream Cheese Frosting:
- In a medium bowl, beat together softened cream cheese and butter until silky. Gradually add sifted powdered sugar, beating until entirely smooth. Drizzle in vanilla extract and enough milk for a thick but spreadable consistency.
- Spread and Serve:
- Slather the frosting generously over warm rolls so it melts into the swirls. Serve them fresh for a gooey center and pillowy crumb.
Save Pumpkin purée always reminds me of baking with my grandmother—her kitchen was filled with cinnamon warmth and laughter. I especially love sneaking in extra nutmeg, a trick I learned from her, which takes these rolls over the top every time.
Storage Tips
Let rolls cool to room temperature before storing. Place in an airtight container or tightly wrap the pan. They keep beautifully for two days on the counter, or up to five days in the fridge. To enjoy warm, microwave individual rolls for ten seconds or reheat a batch briefly in a low oven covered in foil to prevent drying out.
Ingredient Substitutions
Substitute bread flour for all-purpose for a slightly chewier roll. Dairy-free butter and plant-based milk can be used if needed. If out of brown sugar, make your own by mixing white sugar with a spoonful of molasses. Pumpkin pie spice works in place of cinnamon and nutmeg if in a pinch.
Serving Suggestions
Serve these rolls hot with a mug of chai or coffee for a perfect autumn breakfast. Add a scoop of vanilla ice cream on top for dessert or sprinkle toasted pecans into the filling for crunch. You can also split and toast leftovers for a unique spiced breakfast sandwich.
A Brief Pumpkin Cinnamon Roll History
Pumpkin cinnamon rolls put an autumnal twist on classic American cinnamon buns. The addition of pumpkin purée and warm spices dates back to creative home bakers eager to make the most of seasonal produce. They have become a cherished treat during harvest season and holiday breakfasts.
Seasonal Adaptations
Use sweet potato purée in place of pumpkin for variety Add a pinch of cardamom for winter spice and complexity Top with candied ginger or pecans for springtime celebrations
Success Stories
Many readers tell me these rolls are a staple at their Thanksgiving breakfast. One friend even doubled the recipe and made them into a giant crowd-pleasing spiral for her family’s holiday brunch. They freeze and reheat well, too—a lifesaver during busy weeks.
Freezer Meal Conversion
To freeze before baking, arrange sliced rolls in your prepared pan. Do the second rise in the fridge overnight, then freeze instead of baking. When ready to enjoy, thaw at room temperature and bake as directed. For baked rolls, wrap tightly and freeze up to three months. Defrost and reheat with frosting just before serving.
Save If my kitchen is cold in the morning, I warm my oven for just two minutes, turn it off, and let the dough rise inside. It guarantees a fluffy batch every time.
Recipe FAQs
- → Can I use canned pumpkin purée?
Yes, canned or homemade pumpkin purée both work well. Make sure it's pure pumpkin, not pie filling.
- → How do I know when the dough is ready to rise?
After kneading, the dough should feel smooth and elastic. If pressed, it will slowly spring back.
- → Can I make them ahead of time?
Yes, prepared rolls can be refrigerated overnight before the second rise. Bake fresh in the morning.
- → Can I freeze the cinnamon rolls?
Freeze baked, unfrosted rolls. Thaw, rewarm, then add frosting before serving for best texture and flavor.
- → What type of flour is best?
All-purpose flour yields a soft texture, but bread flour can add extra chewiness if preferred.
- → How should leftovers be stored?
Keep rolls tightly covered at room temperature up to two days or refrigerate to retain freshness.