Pumpkin Cinnamon Rolls

If you dream of pillowy-soft, spiced pastries and the heartwarming flavor of fall, these Pumpkin Cinnamon Rolls absolutely belong in your kitchen. Imagine the cozy aroma of cinnamon, nutmeg, and pumpkin pie spice wafting through your home as these golden spirals rise and bake to sweet perfection. With tender, pumpkin-enriched dough, a gooey cinnamon-brown sugar swirl, and a luscious browned butter cream cheese icing, every bite is pure joy. Pumpkin Cinnamon Rolls are a true comfort treat for breakfast, brunch, or an anytime indulgence you’ll want to make again and again!

Ingredients You’ll Need

You won’t believe how a handful of simple, carefully-chosen ingredients transform these rolls into something spectacular. Each component brings color, flavor, and that irresistible texture to the Pumpkin Cinnamon Rolls. Here’s what you’ll need and why it matters:

• Instant Dry Yeast: The secret to fluffy, bakery-style rolls—it helps the dough rise beautifully and adds a classic, bready aroma.
• Warm Water: Activates the yeast and brings everything together in the dough—make sure it’s just the right temperature for best results.
• Granulated Sugar: Sweetens the dough and also gives the yeast a little fuel to start working its magic.
• Browned Butter: Adds richness, warmth, and a nutty depth to both the dough and the frosting—totally worth the extra step!
• Egg: Binds everything together for a tender crumb, plus adds a bit of richness.
• Dry Milk Powder: Boosts the creaminess and flavor of the dough (skip if you must, but it really makes a difference).
• Salt: Essential for balancing all the sweet, spicy flavors and enhancing the taste overall.
• Pumpkin Puree: The heart of Pumpkin Cinnamon Rolls—gives natural sweetness, gorgeous color, and an ultra-soft texture (don’t use pumpkin pie filling here).
• Pumpkin Pie Spice: A blend of warm spices that perfectly complement the pumpkin and make every bite irresistible.
• All-Purpose Flour: The foundation of your dough; provides structure without weighing things down.
• Brown Sugar: For the filling and the frosting, this brings a deep, caramel-like sweetness that pairs perfectly with pumpkin and spices.
• Ground Cinnamon: The unmistakable heart of any cinnamon roll worth eating—brings spicy warmth to the filling.
• Cream Cheese: For the creamy, tangy frosting layer that melts into warm rolls just right.
• Pure Vanilla Extract: Deepens the flavors in the frosting for something truly bakery-worthy.
• Heavy Cream: Ensures the frosting is luxuriously light, rich, and so easy to spread.
• Confectioners Sugar: Sweetens and thickens the cream cheese frosting for that gooey, glossy finish.

How to Make Pumpkin Cinnamon Rolls

Step 1: Brown the Butter

Start by browning all the butter you’ll need for the recipe. You’ll want a total of 12 tablespoons browned, but since butter loses moisture as it browns, I recommend browning 15 tablespoons to be safe! This extra step delivers a caramelized, toasty flavor in every layer. Use the browned butter right away for the dough and filling, then chill the rest for the frosting later.

Step 2: Mix and Knead the Pumpkin Dough

In the bowl of a stand mixer, dissolve the instant dry yeast in warm water and let it stand for 5 minutes until bubbly—this ensures your rolls will rise perfectly. Mix in the sugar, browned butter, egg, dry milk powder, salt, and pumpkin puree, stirring to combine evenly. Add the pumpkin pie spice and 3 1/4 cups of flour. Once the ingredients are mostly combined, knead on medium for 8 minutes, scraping down the bowl as needed. The dough should be soft, slightly tacky, but not sticky; add up to another 1/2 cup flour slowly if you need to get the texture just right.

Step 3: Let the Dough Rise

Preheat your oven briefly (just to get it warm, not hot!), then turn it off. Place your dough in a lightly greased bowl, cover with a towel, and let it rise in the cozy oven until doubled—usually about 1 hour. This step allows the pumpkin and yeast to work their magic, ensuring your Pumpkin Cinnamon Rolls are beautifully light and fluffy.

Step 4: Prepare the Filling and Shape the Rolls

Once your dough has risen, punch it down gently and transfer to a floured surface. Roll it into a 16 by 14 inch rectangle. Brush the dough with more of that aromatic browned butter, then sprinkle all over with a mixture of brown sugar, cinnamon, and pumpkin pie spice. Roll the dough tightly from the long edge into a log, then score and slice into twelve even rolls using unflavored dental floss or a sharp knife for clean lines. Arrange the rolls in a greased 9 by 13 inch baking dish.

Step 5: Second Rise and Bake

Now it’s time for the second rise—cover the baking dish with plastic wrap and either set in the fridge overnight or let it rise at room temperature until doubled (about 30 minutes). If rising overnight, let the Pumpkin Cinnamon Rolls sit at room temperature for about 45 minutes in the morning while you preheat the oven to 350F. Bake for 22 to 27 minutes, or until lightly golden and fluffy (an internal thermometer should read 190F if you want to be certain they’re done).

Step 6: Make the Cream Cheese Frosting

While the rolls are in the oven, whip up the decadent frosting. Combine the room temperature cream cheese and softened browned butter in your mixer and blend until fluffy. Add the vanilla extract, heavy cream, and powdered sugar, beating first on low then ramping up to high until the frosting is gorgeously smooth and airy. Spread the frosting over the Pumpkin Cinnamon Rolls while they’re still warm so it melts into every swirl.

How to Serve Pumpkin Cinnamon Rolls

Garnishes

For that extra-special touch, dust your fresh-from-the-oven Pumpkin Cinnamon Rolls with a little extra pumpkin pie spice, a drizzle of maple syrup, or a sprinkle of chopped toasted pecans or walnuts. If you’re feeling fancy, add a light dusting of powdered sugar just before serving—gorgeous!

Side Dishes

Enjoy these dreamy rolls with a mug of hot coffee, spiced chai tea, or a tall glass of milk. If you’re serving brunch, a bowl of fruit salad or a fluffy, herby omelet makes a perfect savory pairing, keeping the meal balanced and inviting.

Creative Ways to Present

Show off your Pumpkin Cinnamon Rolls by arranging them in a spiral on a platter, or placing each roll in a parchment cupcake liner for an individually-wrapped treat. For gatherings, set out bowls of extra frosting or fun toppings (like mini chocolate chips or candied ginger) and let everyone customize their own roll.

Make Ahead and Storage

Storing Leftovers

Keep leftover Pumpkin Cinnamon Rolls fresh by wrapping them tightly or placing in an airtight container at room temperature for up to 3 days. They’re at their softest right after baking, but the pumpkin keeps them moist and delicious even the next day.

Freezing

You can freeze unfrosted or fully frosted Pumpkin Cinnamon Rolls for up to 2 months. Just let them cool completely, wrap each roll individually in plastic wrap, then pop them in a freezer-safe bag. Thaw overnight in the fridge or at room temperature before reheating.

Reheating

To reheat, place a Pumpkin Cinnamon Roll on a microwave-safe plate and cover loosely with a damp paper towel. Microwave in 15–20 second bursts until warm and gooey again. For a crispier finish, use a low oven (about 300F) for 10 minutes.

FAQs

Can I use active dry yeast instead of instant yeast?

Absolutely! Simply dissolve the active dry yeast in warm water with a pinch of sugar and let it sit for 10 minutes until foamy, then proceed with the recipe as written for your Pumpkin Cinnamon Rolls.

Is it possible to make these vegan?

Yes, you can! Substitute plant-based butter and cream cheese, use a flax egg in place of the regular egg, and swap out the milk powder and heavy cream for non-dairy alternatives. Just be sure to use pure pumpkin puree for that classic taste in your Pumpkin Cinnamon Rolls.

My dough is too sticky—what should I do?

Don’t worry! If your dough sticks to your hands or the bowl, add flour one tablespoon at a time just until it comes together. The pumpkin can add extra moisture, so it’s very normal for the dough to need a little extra flour for these Pumpkin Cinnamon Rolls.

Can I let the rolls rise overnight?

Definitely. For ultra-convenient Pumpkin Cinnamon Rolls in the morning, cover the rolls and refrigerate overnight after shaping. In the morning, take them out and let rise until puffy, then bake as directed.

What’s the best way to brown butter?

Use a light-colored saucepan so you can easily see the color change. Melt the butter over medium heat, swirling occasionally, until it foams, then turns a deep golden with little brown bits at the bottom and smells wonderfully nutty. Remove from heat immediately so it doesn’t burn—those browned bits are flavor gold for your Pumpkin Cinnamon Rolls!

Final Thoughts

If you need an excuse to bake, these Pumpkin Cinnamon Rolls are simply everything you want in a cozy, shareable treat! Whether for a fall brunch, a weekend breakfast, or just because the craving strikes, each swirl is a burst of spice, warmth, and sweetness. Give the recipe a try—you might just find yourself baking them all year round!

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