Pumpkin Cinnamon Rolls (Make Right Now or Make Ahead)

pumpkin cinnamon rolls : there’s something magical about the scent of freshly baked cinnamon rolls wafting through your kitchen. Now, combine that cozy comfort with pumpkin spice goodness and you’ve got a fall treat that’s impossible to resist. Whether you want to whip up a batch immediately for brunch or prep them ahead for a holiday morning, pumpkin cinnamon rolls are the sweet, spiced solution.

Unlike traditional cinnamon rolls, these delightful buns are packed with pumpkin puree, warm spices, and topped with decadent icing—making them a must-bake in the autumn months. What makes them extra special is their flexibility. You can make them right now for instant gratification or prepare them ahead for that upcoming family gathering. If you’re unsure whether to use bread flour or all-purpose flour, this King Arthur Flour guide breaks down the differences and what’s best for soft, fluffy rolls.

Storing these goodies the right way is just as important as baking them well. For long-lasting freshness and pro tips on baked goods preservation, this Food52 storage guide is a handy reference.

What Makes Pumpkin Cinnamon Rolls Special?

These aren’t your average cinnamon rolls. Here’s what sets them apart:

• Pumpkin puree is added directly into the dough, giving it a rich, golden color and subtle sweetness.
• They’re flavored with a blend of cinnamon, nutmeg, ginger, and cloves—the ultimate fall spice combo.
• You can enjoy them fresh out of the oven or make them ahead of time and bake the next morning.

Pumpkin cinnamon rolls are a cozy cross between classic cinnamon buns and pumpkin pie—what’s not to love?

Essential Ingredients You’ll Need

Here’s what you’ll want on your baking station before you get started:

• Pumpkin puree (not pumpkin pie filling!)
• All-purpose or bread flour
• Instant yeast (or active dry yeast)
• Brown sugar
• Granulated sugar
• Whole milk
• Unsalted butter
• Eggs
• Cinnamon, nutmeg, cloves, and ginger
• Salt
• Vanilla extract
• Optional toppings: cream cheese frosting, maple glaze, chopped pecans

Step-by-Step: Make Pumpkin Cinnamon Rolls Right Now

Making pumpkin cinnamon rolls from scratch is easier than you think. Here’s how to do it:

1. Make the Dough

• Warm the milk and add sugar, then mix in instant yeast. Let it bloom for a few minutes.
• Stir in the pumpkin puree, melted butter, eggs, and vanilla.
• Add the flour and spices gradually and knead until smooth and elastic.
• Let the dough rise in a warm place until doubled in size (about 1–2 hours).

For beginners working with yeast, this Red Star Yeast baking guide is incredibly helpful.

2. Prepare the Filling

• Mix together brown sugar, cinnamon, and pumpkin pie spice.
• Roll out the dough into a rectangle and spread with softened butter.
• Sprinkle the sugar mixture evenly over the dough.

3. Roll and Cut

• Roll the dough tightly from the long side to form a log.
• Use dental floss (yes, really!) to slice cleanly into even rolls.

4. Bake

• Arrange in a greased pan and let rise again for 30–45 minutes.
• Bake at 350°F (175°C) for about 25–30 minutes, until golden brown.

5. Add Frosting

Top with your choice of:

• Cream cheese icing
• Maple glaze
• Pumpkin pie icing

Make-Ahead Pumpkin Cinnamon Rolls (Overnight or Freezer Friendly)

Want to enjoy fresh pumpkin cinnamon rolls without waking up at dawn? Prep them the night before!

Overnight Instructions:

• After cutting the rolls and placing them in the baking pan, cover tightly with plastic wrap.
• Refrigerate overnight.
• In the morning, remove from fridge and let them come to room temperature for about 45 minutes before baking as usual.

Freezing Instructions:

• Freeze unbaked rolls after cutting, tightly wrapped in plastic and foil.
• Thaw in the fridge overnight, then allow to rise at room temp before baking.
• Baked rolls can also be frozen. Just let them cool, wrap well, and reheat before serving.

Storage Tips: How to Keep Rolls Fresh

• Store rolls at room temperature in an airtight container for up to 2 days.
• For longer storage, refrigerate for up to 5 days, but note they may dry out slightly.
• To reheat: wrap in foil and warm in a 300°F oven or microwave with a damp paper towel to retain moisture.

Tips to Get Perfect Rolls Every Time

• Make sure your yeast is fresh—check the expiration date.
• Don’t over-flour the dough; it should be slightly tacky, not dry.
• Let the dough rise in a warm, draft-free space.
• Use a light hand when rolling out to maintain that soft texture.

Flavor Variations to Try

• Maple Pecan Pumpkin Rolls – Add chopped pecans and a drizzle of maple glaze.
• Pumpkin Caramel Rolls – Swap frosting for caramel sauce and sprinkle with sea salt.
• Vegan Pumpkin Rolls – Use plant-based milk and butter with flax eggs.
• Pumpkin Chai Spice Rolls – Add chai spice mix for a unique twist.

FAQs

Can you make pumpkin cinnamon rolls the night before?

Yes! Just follow the overnight make-ahead method above. Let them rise in the morning and bake as directed.

How do I make pumpkin cinnamon rolls without yeast?

You can use baking powder and baking soda as leavening, but the texture will be more like a biscuit than a traditional roll.

Can I use canned pumpkin pie filling instead of puree?

It’s not recommended. Pumpkin pie filling is pre-sweetened and spiced, which can throw off the balance of your recipe.

Why didn’t my cinnamon rolls rise?

Check your yeast—it may be expired or the liquid was too hot and killed it. Also, make sure the dough has a warm place to rise.

What’s the best icing for pumpkin rolls?

Cream cheese frosting is classic, but maple glaze or a simple vanilla drizzle also work beautifully.

Print