Best Pumpkin Cinnamon Rolls You’ll Ever Eat

If you’re craving the ultimate fall baking treat, look no further than these pumpkin cinnamon rolls. Warm, fluffy, and bursting with autumn spices, this recipe delivers everything you want in a cozy homemade dessert. Whether you’re baking for a holiday brunch or just indulging on a crisp weekend morning, these soft and gooey rolls will quickly become your new seasonal staple.

What makes them so special? It’s the balance of pure pumpkin puree, aromatic pumpkin pie spice, and a rich maple cream cheese glaze that takes these to the next level. Forget anything store-bought—these rolls are so good, you’ll be dreaming about them all season.

If you’re not familiar with proper flour measurement techniques, you might end up with dense dough. For consistent baking success, follow this excellent guide on how to measure flour properly from King Arthur Baking.

And let’s not forget about the yeast. Many beginner bakers struggle with activating it. If you want to dig deeper into the science and types of yeast you can use, check out this breakdown from Serious Eats on yeast.

What Makes These Pumpkin Cinnamon Rolls the Best?

• Pumpkin puree adds moisture and natural sweetness
• Pumpkin pie spice gives that nostalgic fall flavor
• Bread flour keeps the texture soft and chewy
• Dark brown sugar in the filling creates a caramelized richness
• The maple cream cheese glaze adds a sweet and tangy finish

Key Ingredients You’ll Need

For the Dough

• Pumpkin puree (not pumpkin pie filling)
• Bread flour (high protein for fluffy texture)
• Quick-rise yeast
• Granulated sugar and brown sugar
• Pumpkin pie spice and cinnamon
• Whole or almond milk
• Melted butter
• 1 egg (or more puree if making it vegan)

For the Filling

• Dark brown sugar
• Cinnamon
• Room-temperature butter

For the Icing

• Cream cheese
• Powdered sugar
• Maple syrup
• Butter

Tools You’ll Need

• Stand mixer with dough hook (optional but helpful)
• Rolling pin (or a wine bottle in a pinch)
• 9×13 inch baking pan
• Serrated knife or unflavored dental floss
• Mixing bowls and measuring cups

How to Make the Best Pumpkin Cinnamon Rolls

1. Activate Your Yeast

• Warm milk to 105–115°F (about the temp of a warm bath)
• Stir in sugar and sprinkle the yeast on top
• Let it sit for 5–10 minutes until it becomes foamy

2. Mix the Dough

• Add the pumpkin puree, melted butter, and egg
• Slowly mix in bread flour, pumpkin pie spice, and salt
• Knead until smooth (about 8–10 minutes by hand or mixer)

3. Let It Rise

• Place the dough in a greased bowl, cover it, and let it double in size (usually 1 hour)

4. Prepare the Filling

• Mix softened butter with brown sugar and cinnamon
• Set aside while the dough is rising

5. Roll and Fill

• Roll dough into a 14×16 inch rectangle
• Spread the filling evenly
• Roll it up tightly and cut into 12 equal pieces

6. Second Rise

• Arrange rolls in a greased pan and let them rise for 30 minutes

7. Bake

• Bake at 350°F for 20–25 minutes until just golden
• Let them cool for 10 minutes before frosting

8. Make the Glaze

• Beat cream cheese, butter, maple syrup, and powdered sugar
• Spread over warm rolls and sprinkle with extra cinnamon if desired

Tips for Perfect Results

• Do not overheat your milk—this kills the yeast
• Use room temperature butter for filling to avoid leaking
• Use bread flour for that soft, chewy texture
• Lightly flour your surface and rolling pin to avoid sticking
• Don’t overbake—slightly underdone rolls stay softer

Recipe Variations

• Vegan version: Use almond milk, vegan butter, and omit the egg (add extra pumpkin puree)
• Add-ins: Chopped pecans, raisins, or candied ginger
• Extra spiced: Add clove, cardamom, or allspice

Make-Ahead & Overnight Options

• Assemble rolls and refrigerate overnight before baking
• Let come to room temp for 30 minutes, then bake as usual
• Perfect for early morning baking without the prep stress

Storing & Freezing Tips

• Keep at room temp for 1–2 days, then move to fridge
• Freeze before baking after the first rise and shaping
• Freeze after baking (without icing), then frost once reheated
• Reheat in oven at 350°F for 10–15 min or microwave for 20–30 seconds

Serving Ideas

• Serve warm with:
  • Pumpkin spice latte
  • Hot apple cider
  • Vanilla chai tea
• Top with:
  • Toasted pecans
  • Extra maple drizzle
  • A sprinkle of flaky sea salt

FAQs

Can I make pumpkin cinnamon rolls ahead of time?

Yes! You can refrigerate the shaped rolls overnight before the second rise and bake them the next day.

What’s the best way to reheat cinnamon rolls?

Microwave for 20–30 seconds or warm in the oven at 300°F wrapped in foil to prevent drying out.

How do I make pumpkin cinnamon rolls without yeast?

Use baking powder and soda for a quick-rise dough, but the texture will be more biscuit-like.

Can I use fresh pumpkin instead of canned?

Absolutely. Just make sure it’s well-drained and puréed smooth.

Why are my rolls dry or not fluffy?

Most likely your flour was over-measured or your yeast was not properly activated. Use the scoop-and-level method or weigh your flour.

Can I freeze them?

Yes, both before and after baking. Just don’t frost them before freezing if you want the glaze to stay fresh.

Final Thoughts

If you’ve never made homemade cinnamon rolls, this is your sign. These pumpkin-infused rolls are guaranteed to impress guests, family, or just yourself on a lazy Sunday morning. The combination of warm spices, fluffy dough, and creamy maple glaze makes them unforgettable.

Print