Pumpkin Cinnamon Rolls Recipe

Pumpkin Cinnamon Rolls Recipe is the kind of thing that makes your kitchen smell like a cozy autumn day. If you like cinnamon rolls but want to add a seasonal twist, this recipe will become your new favorite. Trust me, once you try these, you might never go back to plain old cinnamon rolls.

Why You Should Try Pumpkin Cinnamon Rolls Recipe

Have you ever thought about combining pumpkin with cinnamon rolls? It sounds a bit out there, but it works so well. The pumpkin adds moisture and a subtle sweetness that makes the rolls extra soft and tender. Plus, the spices in the pumpkin mix perfectly with the cinnamon sugar filling, giving you that warm, comforting flavor with every bite. If you’re into fall flavors or just want to switch things up, these rolls are a no-brainer.

Variations I’ve Tried And Loved

I don’t stick to one version of a recipe, and these pumpkin cinnamon rolls are no exception. Here are some tweaks I’ve made that worked:

• Cream Cheese Frosting: Instead of plain glaze, I sometimes slather on cream cheese frosting. It adds a tangy richness that balances the sweetness.
• Pecans or Walnuts: Adding chopped nuts to the filling gives a nice crunch and a little extra texture.
• Maple Syrup Glaze: Swapping the usual icing for a maple syrup glaze adds a deeper sweetness that pairs beautifully with pumpkin.
• Pumpkin Spice Mix: I like to add extra pumpkin pie spices like nutmeg and cloves to the dough for an even more intense fall flavor.

Adaly Kandice

Pumpkin Cinnamon Rolls Recipe

Pumpkin Cinnamon Rolls Recipe is a deliciously soft and fluffy roll perfect for fall, made with pumpkin puree and warm cinnamon spices.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 360

Ingredients

  

• 1 cup pumpkin puree
• 1/2 cup milk
• 1/4 cup unsalted butter
• 2 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 large egg

• 3/4 cup brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, softened

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

 

1. Warm pumpkin puree, milk, and butter in a saucepan until butter melts and mixture is warm to the touch.
2. Stir in sugar and yeast, let sit for 5 minutes until foamy.
3. Add flour, salt, and egg; mix to form a soft dough.
4. Knead dough on a floured surface for about 8-10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

1. Roll out dough into a rectangle about 16x12 inches.
2. Spread softened butter evenly over the dough.
3. Mix brown sugar and cinnamon; sprinkle over the buttered dough.
4. Roll dough tightly starting from long edge; cut into 12 rolls.
5. Place rolls in a greased baking pan; cover and let rise for 30 minutes.

1. Preheat oven to 350°F (175°C).
2. Bake rolls for 20 minutes or until golden brown.
3. Mix powdered sugar, milk, and vanilla to make glaze.
4. Drizzle glaze over warm rolls before serving.

Notes

Use fresh pumpkin puree for best flavor. Letting the dough rise properly helps achieve a soft texture. The glaze adds a sweet finish but can be adjusted to taste.

Serving Ideas for Pumpkin Cinnamon Rolls

These rolls are fantastic fresh out of the oven, but here are some ways to enjoy them:

• Warm them up and add a scoop of vanilla ice cream for a dessert twist.
• Serve alongside a hot cup of coffee or chai tea for a cozy breakfast.
• Use leftover rolls to make French toast the next morning. Trust me, it’s amazing.
• Top with extra chopped nuts or a sprinkle of cinnamon sugar for added texture.

Helpful Tips for Pumpkin Cinnamon Rolls Recipe

Want to get the best results? Here are some tips from my kitchen:

• Use fresh pumpkin puree, not canned pumpkin pie filling, to control sweetness and spices.
• Make sure your milk isn’t too hot when activating yeast; otherwise, you risk killing the yeast.
• Don’t skip the second rise it makes the rolls fluffy and soft.
• If your dough feels sticky, add flour gradually, but don’t overdo it or rolls will be dense.
• For extra gooey rolls, brush melted butter on top right after baking before adding glaze.

Leftovers and Storage

Got leftovers? No problem.

• Store rolls in an airtight container at room temperature for up to 2 days.
• To keep them fresh longer, refrigerate for up to a week. Warm them in the microwave or oven before eating.
• You can freeze unbaked rolls after the second rise. Wrap tightly and freeze for up to 3 months. Thaw and bake when ready.
• Frozen baked rolls reheat well in the microwave or oven, just add a little extra glaze after warming.

Common Mistakes to Avoid

I’ve made my share of baking blunders, so here’s what to watch out for:

• Don’t skip proofing the yeast. If it doesn’t foam, your yeast might be dead.
• Avoid adding too much flour, or you’ll end up with dry, tough rolls.
• Don’t rush the rising times; patience pays off with fluffy rolls.
• Be careful not to overbake; rolls should be golden but still soft.
• Don’t forget to cool slightly before glazing, or the glaze might melt off completely.

Nutrition Informations (per serving)

• Calories: 360 kcal
• Carbohydrates: 48 g
• Protein: 6 g
• Fat: 12 g
• Fiber: 2 g
• Sugar: 18 g

There you have it pumpkin cinnamon rolls that bring fall vibes right to your kitchen. They’re soft, flavorful, and just the right amount of sweet. What’s not to love?