These pumpkin cinnamon rolls are soft, fluffy, and swirled with warm cinnamon-sugar filling, with real pumpkin puree baked right into the dough. Topped with a rich cream cheese glaze, they're the ultimate fall breakfast or holiday morning treat.
Why You'll Love This Recipe
- Extra soft dough — pumpkin puree adds moisture and a subtle fall flavor
- Perfect for the holidays — a festive twist on a classic favorite
- Make-ahead friendly — can be prepped the night before and baked in the morning
- Rich cream cheese glaze — the perfect finishing touch
Ingredients
For the dough:
- 3/4 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/4 cup melted butter
- 1 egg
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
For the filling:
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup softened butter
For the glaze:
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
1. Activate the yeast. Combine warm milk and yeast in a bowl. Let sit for 5–10 minutes until foamy.
2. Make the dough. Add the sugar, pumpkin puree, melted butter, and egg to the yeast mixture. Mix in the flour, salt, and pumpkin pie spice until a soft dough forms.
3. Knead and rise. Knead the dough for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
4. Roll out the dough. On a floured surface, roll the dough into a large rectangle, about 1/4 inch thick.
5. Add the filling. Spread the softened butter over the dough, then sprinkle evenly with the brown sugar and cinnamon.
6. Roll and slice. Roll the dough tightly into a log, then slice into 12 even rolls. Place in a greased baking dish.
7. Second rise. Cover and let rise for another 30–45 minutes, until puffy.
8. Bake. Bake at 350°F for 22–25 minutes, until golden brown on top.
9. Make the glaze. Beat together the cream cheese, butter, powdered sugar, and vanilla until smooth.
10. Glaze and serve. Spread the glaze over the warm rolls before serving.
Tips for the Best Pumpkin Cinnamon Rolls
- Use pure pumpkin puree, not pumpkin pie filling, to avoid extra added sugar and spices.
- Don't skip the second rise — this is what gives the rolls their soft, fluffy texture.
- Make ahead overnight — after slicing, cover and refrigerate the rolls overnight, then let them come to room temperature and rise before baking in the morning.
- Glaze while warm — this helps the glaze melt slightly into the rolls for extra flavor in every bite.
Recipe Variations
- Maple Glaze Version: Swap the vanilla in the glaze for maple extract or a splash of maple syrup.
- Nutty Rolls: Add chopped pecans or walnuts to the cinnamon filling.
- Overnight Rolls: Prep the dough and slice the rolls the night before for a fresh-baked breakfast with less morning effort.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after the first rise, the dough can be shaped, sliced, covered, and refrigerated overnight before baking the next morning.
Why didn't my dough rise properly? This is often caused by yeast that's expired or milk that's too hot (which kills the yeast) or too cold (which won't activate it properly).
How do I store leftover cinnamon rolls? Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat briefly in the microwave before serving.