Best Pumpkin Cinnamon Rolls : Happy & Easy

Okay, let’s get cozy and talk about something that just screams “fall” – Pumpkin Cinnamon Rolls! Picture this: a crisp autumn morning, the smell of cinnamon and pumpkin wafting through the house, and a warm, gooey roll in your hand. That’s exactly what this recipe brings to the table.

For me, these aren’t just any cinnamon rolls; they’re a memory wrapped in a doughy hug. I remember the first time I tried making Pumpkin Cinnamon Rolls. It was a complete disaster! The dough was too sticky, the filling leaked everywhere, and the frosting was a runny mess. I almost gave up, but something told me to keep trying. Maybe it was the pleading look in my kids’ eyes, or maybe it was the sheer determination to conquer this recipe, but I’m so glad I did!

Over the years, I’ve tweaked and perfected this Pumpkin Cinnamon Rolls recipe, learning a few tricks along the way. Like the time I accidentally added twice the amount of pumpkin puree – let me tell you, that resulted in some very dense rolls! But even those mishaps taught me valuable lessons about balancing flavors and textures. This recipe has become a family favorite, requested for every fall gathering and holiday brunch. Even my picky eater loves them.

I know how busy life can get, especially with kids running around. That’s why I love this recipe – it’s surprisingly simple, and the results are absolutely worth the effort. It’s also a great way to get the kids involved in the kitchen. My little one loves helping me sprinkle the cinnamon sugar filling. If you’re looking for a fun and festive way to celebrate fall, you simply HAVE to try my recipe. Trust me, you won’t regret it! This recipe is super similar to this Cinnamon Sugar Pizza Made with Crescent Rolls!

So, grab your apron, preheat that oven, and let’s get baking some seriously delicious Pumpkin Cinnamon Rolls together!

Ingredients

Here’s everything you’ll need to create these amazing pumpkin cinnamon rolls. Remember, the quality of your ingredients can really impact the final flavor, so choose wisely!

• 3 ½ cups all-purpose flour, plus more for dusting
• 1 packet (2 ¼ teaspoons) active dry yeast
• ½ cup granulated sugar
• ½ teaspoon salt
• 1 cup milk, warmed
• ¼ cup (4 tablespoons) unsalted butter, melted
• 2 large eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

For the Filling:

• ½ cup (1 stick) unsalted butter, softened
• ¾ cup packed brown sugar
• 2 tablespoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

For the Pumpkin Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• ¼ cup (½ stick) unsalted butter, softened
• 2 cups powdered sugar
• ¼ cup pumpkin puree
• ½ teaspoon vanilla extract
• Pinch of salt

When it comes to ingredients, I always use real butter for my Pumpkin Cinnamon Rolls. I find it gives them a richer, more decadent flavor. You can find pumpkin puree in the baking aisle of most grocery stores, especially during the fall. Don’t accidentally grab pumpkin pie filling! You want just the puree.

A little tip I learned from my mom is to warm the milk before adding it to the yeast. It helps activate the yeast and ensures a light and fluffy dough. If you are in a rush, don’t worry about getting fancy, you can use pre-made dough or canned dough too. It is okay, we all have been there.

To save some money on Pumpkin Cinnamon Rolls ingredients, I like to buy my spices in bulk. They tend to be cheaper that way. As for storing leftover ingredients, make sure to keep your flour and sugar in airtight containers to prevent them from getting stale.

I always find the best time to purchase pumpkin puree is right after Halloween when the grocery stores are trying to clear out all the pumpkin-related products. I make sure I have enough for the whole year, it has been a game changer. This pumpkin pie filling really makes a difference in these Pumpkin Cinnamon Rolls.

How to Make – Step-by-Step

Let’s walk through the process of making these delightful pumpkin cinnamon rolls, step by delicious step.

1. Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy. This step is crucial for ensuring your dough rises properly. If it doesn’t get foamy, your yeast might be old, and you’ll need to start over.
2. Combine Wet Ingredients: Add the melted butter, eggs, pumpkin puree, and vanilla extract to the yeast mixture. Mix well until everything is combined. Don’t worry if it looks a little lumpy at this point; it will all come together in the next step.
3. Add Dry Ingredients: Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms. The dough should be slightly sticky but not unmanageable. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency. I learned the hard way with Pumpkin Cinnamon Rolls that adding too much flour makes them dry, so be careful!
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for this step. In my kitchen, Pumpkin Cinnamon Rolls dough usually takes about 6 minutes to knead using my stand mixer.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens! I like to put my dough in a slightly warm oven (turned off, of course!) to help it rise faster.
6. Prepare the Filling: While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, brown sugar, cinnamon, nutmeg, and cloves. Mix well until it forms a smooth paste.
7. Roll Out the Dough: Once the dough has doubled in size, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches. Don’t worry if your Pumpkin Cinnamon Rolls rectangle isn’t perfect; it’s the taste that matters!
8. Spread the Filling: Spread the filling evenly over the dough, leaving a small border along one of the long edges.
9. Roll and Cut: Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss (yes, dental floss!), cut the log into 12-15 rolls.
10. Second Rise: Place the rolls in a greased 9×13 inch baking dish. Cover with plastic wrap and let them rise for another 30-45 minutes, or until puffy.
11. Bake: Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown. Your Pumpkin Cinnamon Rolls should smell like a warm, spicy dream! While the Pumpkin Cinnamon Rolls are baking, I like to tidy up the kitchen and maybe sneak a little taste of the pumpkin puree (don’t judge!).
12. Make the Frosting: While the rolls are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, pumpkin puree, vanilla extract, and salt. Beat until smooth and fluffy.
13. Frost and Serve: Once the rolls are out of the oven, let them cool slightly before frosting. Spread the frosting evenly over the warm rolls and serve immediately. These are especially good when served warm! If you want to get super fancy, this recipe is similar to the Pumpkin Cinnamon Rolls with Cream Cheese Frosting – With ….

Serving Suggestions

Let’s talk about how to best enjoy these warm, gooey delights. From simple additions to complete brunch setups, the possibilities are endless!

Oh, where do I even begin? The kids love our Pumpkin Cinnamon Rolls when I add a scoop of vanilla ice cream on top. It’s like a little bit of heaven in every bite. I also love serving these with a side of crispy bacon or sausage for a complete breakfast or brunch.

These Pumpkin Cinnamon Rolls are perfect for a cozy weekend breakfast, a Thanksgiving brunch, or any fall gathering. They’re also a great way to impress your friends and family! I have made these for church brunches and bake sales, they are always a hit.

For presentation, I like to dust the finished rolls with a little extra cinnamon or powdered sugar. A drizzle of maple syrup never hurts, either! If you have extra Pumpkin Cinnamon Rolls, they are delicious reheated in the microwave or oven. You can also freeze them for later. I like to wrap them individually in plastic wrap and then place them in a freezer bag.

One year, I tried making Pumpkin Cinnamon Rolls with a maple glaze instead of cream cheese frosting. It was a fun twist and surprisingly delicious! My friends always ask for this Pumpkin Cinnamon Rolls recipe, especially during the holidays. It’s become a staple in our family, and I know it will become one in yours, too! You can even spice things up by trying this recipe for Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting – Little …!

FAQs

Got questions? We’ve got answers! Here are some frequently asked questions to help you bake the perfect pumpkin cinnamon rolls.

Q: Can I make these Pumpkin Cinnamon Rolls ahead of time?
A: Absolutely! You can prepare the rolls up to the point of the second rise, then cover them tightly and refrigerate overnight. In the morning, let them come to room temperature for about 30 minutes before baking. You know what I do when my Pumpkin Cinnamon Rolls do not fully cook the night before, I add them in the oven for just a few minutes to make sure they cook fully.

Q: Can I use a different type of flour?
A: While all-purpose flour works best, you can substitute with bread flour for a chewier texture. I’ve even tried using whole wheat flour, but the Pumpkin Cinnamon Rolls can get a bit dense, so I recommend using half whole wheat and half all-purpose.

Q: What if I don’t have pumpkin pie spice?
A: No problem! You can make your own by combining cinnamon, nutmeg, ginger, and cloves. I usually just eyeball it, but a good starting point is 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves. I usually like to add some pumpkin pie spice in mine, so that it tastes better and authentic.

Q: My frosting is too runny. What do I do?
A: Add more powdered sugar, a tablespoon at a time, until it reaches the desired consistency. Be careful not to add too much, or it will become too sweet. If that happens, add a tiny splash of milk.

Q: Can I freeze the Pumpkin Cinnamon Rolls?
A: Yes, you can freeze both the unbaked and baked rolls. For unbaked rolls, freeze them after the second rise. For baked rolls, let them cool completely before freezing. When ready to eat, thaw overnight in the refrigerator and bake or reheat as directed.

Q: What if my dough doesn’t rise?
A: Make sure your yeast is fresh and that your milk is warm, not hot. Also, the room temperature can affect the rising time. If your kitchen is cold, try placing the dough in a warm spot, like near a sunny window or in a slightly warm oven (turned off!).

Q: Can I make this recipe vegan?
A: Yes! Use plant-based milk, butter, and cream cheese. You can also use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) in place of the eggs. We’ve all been there with Pumpkin Cinnamon Rolls, so do not be scared to change the recipe.

My Final Thoughts

These Pumpkin Cinnamon Rolls aren’t just a recipe; they’re a tradition. They represent warmth, comfort, and the joy of sharing good food with loved ones. I hope this recipe brings as much happiness to your family as it has to mine.

My Pumpkin Cinnamon Rolls Pro Tips:

• Don’t overbake the rolls! Slightly underbaked rolls are much better than dry, overbaked ones.
• Use room temperature ingredients for the frosting. This will help create a smooth and creamy texture.
• Get creative with your toppings! Add chopped nuts, chocolate chips, or a drizzle of caramel for extra flavor.

As for variations, we’ve tried adding chopped pecans to the filling for a nutty crunch, or swirling in a layer of apple butter for an extra dose of fall flavor. My daughter loves when I add mini chocolate chips to the dough, while my son prefers a simple glaze made with powdered sugar and maple syrup. You can try another recipe to compare it like this recipe – Cinnamon Sugar Pizza Recipe.

I hope you have fun making these Pumpkin Cinnamon Rolls! Let me know how they turn out. Remember, cooking is all about experimenting and having fun. Don’t be afraid to make mistakes – that’s how we learn. And most importantly, enjoy the process of creating something delicious for yourself and your loved ones. These pumpkin spice rolls will certainly be a hit.

Happy baking! I am sure you are going to enjoy these Homemade Pumpkin Rolls! Why not top it with some Pumpkin Cream Cheese Frosting?

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Pumpkin Cinnamon Rolls

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Pin Recipe

These Pumpkin Cinnamon Rolls are a delightful fall treat, bursting with warm spices and creamy pumpkin flavor. Soft, fluffy, and topped with a decadent cream cheese frosting, they’re the perfect cozy breakfast or dessert.

• Author: Zoubida
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 12 servings
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 cup milk, warmed
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/2 cup pumpkin puree
• 1 large egg
• For the Filling:
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup packed brown sugar
• 2 tablespoons pumpkin pie spice
• For the Cream Cheese Frosting:
• 4 ounces cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

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Instructions

1. Make the Dough: In a large bowl, whisk together 2 cups of the flour, sugar, salt, and yeast.
2. In a separate bowl, combine the warmed milk, melted butter, pumpkin puree, and egg. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
3. Gradually add the remaining flour, kneading until a smooth, elastic dough forms (about 5-7 minutes).
4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Make the Filling: In a medium bowl, combine the softened butter, brown sugar, and pumpkin pie spice. Mix until well combined.
6. Assemble the Rolls: On a lightly floured surface, roll the dough into a 12×18 inch rectangle.
7. Spread the filling evenly over the dough.
8. Starting from one long edge, tightly roll the dough into a log.
9. Cut the log into 12 equal slices.
10. Place the rolls in a greased 9×13 inch baking dish. Cover and let rise for another 30 minutes.
11. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown.
12. Make the Frosting: While the rolls are baking, in a medium bowl, beat together the cream cheese and butter until smooth.
13. Gradually add the powdered sugar, alternating with the milk, until the frosting is smooth and creamy. Stir in the vanilla extract.
14. Frost: Let the cinnamon rolls cool slightly before frosting. Serve warm.

Notes

For an extra touch, sprinkle chopped pecans or walnuts on top of the frosting.