5 from 1 vote

Pumpkin Cinnamon Rolls

Made with real pumpkin baked right into the dough, these easy homemade cinnamon rolls are fluffy, soft and sweet. Pumpkin Cinnamon Rolls are the perfect fall treat that you can eat for breakfast, dessert or a snack!

pumpkin cinnamon rolls in a casserole pan


If you love cinnamon buns, you are going to be in heaven with these pumpkin spice cinnamon rolls. Each bite is pure decadence. I can’t think of better treat that captures the flavors of the fall season.

I sometimes will buy cinnamon rolls from the grocery store bakery section. Yes, they are good, but they aren’t quite the same as making your own homemade rolls. Your entire house smells amazing with the sweet fragrance of cinnamon and freshly baked bread. 

When anyone comes over the day I’ve made this recipe, they always remark at how awesome it smells. The scent will make you hungry!

Why You’ll Love These Homemade Pumpkin Cinnamon Rolls

  • You can eat them for breakfast, dessert or a quick snack with a cup of coffee
  • The cream cheese icing takes the flavor over the top
  • They make 12 rolls so they should last you a few days (unless you have a big family or are really hungry!)
  • They are easy to make with ingredients you might already have in your home
  • Everything tastes better made from scratch

Ingredients for your Pumpkin Cinnamon Rolls

Dough Ingredients

  • All-purpose flour
  • Pumpkin puree
  • Active dry yeast
  • Unsalted butter
  • Milk
  • Granulated sugar
  • Eggs
  • Salt
  • Vegetable oil

Cinnamon Filling Ingredients

  • Brown sugar
  • Cinnamon 
  • Ground ginger
  • Ground cloves
  • Unsalted butter

Cream Cheese Icing

  • Cream cheese
  • Unsalted butter
  • Powdered sugar
  • Vanilla extract
ingredients to make pumpkin cinnamon rolls

How to Make Pumpkin Cinnamon Rolls

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    Step One: In a small, add the yeast, warm milk and a teaspoon of sugar. Leave to activate for 5 minutes. It should become foamy.

    Step Two: With a stand mixer, mix together remaining sugar, butter, salt, eggs and pumpkin puree. Slowly add flour. 

    how to make pumpkin cinnamon rolls

    Step Three: Once combined, pour yeast mixture into dough batter and, with a dough hook, mix for 3 to 5 minutes until a soft dough is formed.

    Step Four: Place dough in a medium bowl with a teaspoon of oil. Cover and set in a warm place to proof until doubled, about an hour.

    preparing pumpkin cinnamon rolls

    Step Five: In another bowl, combine the filling ingredients (except the butter). Set aside.

    preparing the cinnamon filling

    Step Six: Grease a 9x 13 baking dish. Set aside.

    Step Seven: Once the dough has doubled, turn out onto lightly floured surface and roll out to 1/4 inch thick rectangle.

    Step Eight: Spread butter on the surface of the dough, avoiding edges. Sprinkle the cinnamon mixture onto butter. Spread evenly.

    Step Nine: Starting with the long edge, roll the dough to the opposite edge.

    Step Ten: Cut rolls 1 ½ inches thick. Place in the baking dish.

    Step Eleven: Cover and set aside to proof again for 45 minutes to 1 hour. 

    Step Twelve: Preheat oven to 350F. Place buns in the oven and bake for 20 to 25 minutes. Remove from oven and let cool.

    preparing pumpkin cinnamon rolls

    Step Thirteen: While waiting for the buns to cool, make icing by beating all the ingredients together with an electric mixer. Spread evenly onto buns while still slightly warm. Serve warm. Top with toasted nuts if desired.

    frosting the pumpkin cinnamon rolls

    Equipment Needed to Make Pumpkin Cinnamon Rolls from Scratch

    This post contains affiliate links.

    pumpkin cinnamon rolls in a casserole pan

    What to Serve with Your Pumpkin Sweet Rolls

    christmas planner image

    Variations

    • Add maple syrup to the icing to make a maple cream cheese icing
    • Use pumpkin spice instead of the spices in the cinnamon filling 
    • Add Nutella in the cinnamon filling mixture for a chocolatey twist
    pumpkin cinnamon roll on a white plate

    How to Reheat & Store Pumpkin Cinnamon Rolls

    Best Way to Store Easy Pumpkin Cinnamon Buns

    The good thing about cinnamon rolls is that they are versatile to store. You can store them in them at room temperature (covered so they stay soft) for up to two days.

    You can also store them in the fridge. Cover them and keep in the fridge for up to a week.

    Can I Freeze Sweet Rolls?

    Yes, you can definitely freeze pumpkin rolls. Wrap them in plastic wrap first and then store them in freezer bags. They will keep in the freezer for up to three months.

    When you are ready to enjoy again, thaw them out overnight in the fridge.

    How to Reheat Pumpkin Cinnamon Buns

    You can reheat them in the oven or in the microwave.

    If using the oven, use a 350F preheated oven and place the cinnamon rolls in a baking dish. Cover with aluminum foil and bake for 7 to 10 minutes, until they are softened.

    pumpkin cinnamon roll on a white plate

    How to Slice Pumpkin Cinnamon Roll Dough

    There are a couple ways to slice the cinnamon roll dough. 

    1. The first way is to slice using a very sharp knife. I like to use a serrated bread knife.
    2. The second way is to use dental floss. This post by King Arthur Baking shows step-by-step how to use this method.

    Topping Ideas

    • Toasted pecans or walnuts
    • Cinnamon sugar
    • Cooked candied bacon
    • Chocolate chips
    pumpkin cinnamon roll on a plate with a fork

    Other Cinnamon Roll Recipes You’ll Love

    You’ll also like this Pumpkin Bread Pudding and Pumpkin Cream Cheese Danish Bake.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!

    5 from 1 vote

    Pumpkin Cinnamon Rolls

    Created by Stacie Vaughan
    Servings 12
    Prep Time 2 hours
    Cook Time 25 minutes
    Total Time 2 hours 25 minutes
    Made with real pumpkin baked right into the dough, these easy homemade cinnamon rolls are fluffy, soft and sweet. The perfect fall treat that you can eat for breakfast, dessert or a snack!

    Ingredients
     
     

    Dough

    • 5 cups all-purpose flour
    • 1 cup pumpkin puree
    • 2 ¼ teaspoons active dry yeast
    • cup unsalted butter softened
    • ¾ cup milk warmed
    • ½ cup granulated sugar
    • 2 large eggs
    • ½ tsp salt
    • 1 tsp vegetable oil

    Filling

    • 1 ¼ cups brown sugar
    • 3 tbsp cinnamon
    • 1 tsp ground ginger
    • 1 tsp ground cloves
    • ½ cup unsalted butter softened

    Icing

    • ½ 8oz/250g package cream cheese
    • cup unsalted butter softened
    • 2 cups powdered sugar
    • 1 tsp vanilla extract
    • toasted pecans or walnuts for topping optional

    Instructions

    • In a small, add the yeast, warm milk and a teaspoon of sugar. Leave to activate for 5 minutes. It should become foamy.
    • With a stand mixer, mix together remaining sugar, butter, salt, eggs and pumpkin puree. Slowly add flour.
    • Once combined, pour yeast mixture into dough batter and, with a dough hook, mix for 3 to 5 minutes until a soft dough is formed.
    • Place dough in a medium bowl with a teaspoon of oil. Cover and set in a warm place to proof until doubled, about an hour.
    • In another bowl, combine the filling ingredients (except the butter). Set aside.
    • Grease a 9×13 inch baking dish. Set aside.
    • Once the dough has doubled, turn out onto lightly floured surface and roll out to ¼ inch thick rectangle.
    • Spread butter on the surface of the dough, avoiding edges. Sprinkle the cinnamon mixture onto butter. Spread evenly.
    • Starting with the long edge, roll the dough to the opposite edge.
    • Cut rolls 1 ½ inches thick. Place in the baking dish.
    • Cover and set aside to proof again for 45 minutes to 1 hour.
    • Preheat oven to 350°F. Place buns in the oven and bake for 20 to 25 minutes. Remove from oven and let cool.
    • While waiting for the buns to cool, make icing by beating all the ingredients together with an electric mixer. Spread evenly onto buns while still slightly warm. Serve warm. Top with toasted nuts if desired.

    Nutrition

    Serving: 1g | Calories: 570kcal | Carbohydrates: 90g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 126mg | Fiber: 3g | Sugar: 46g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American
    Keyword pumpkin cinnamon rolls, pumpkin spice cinnamon rolls

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