These homemade pumpkin cinnamon rolls are the perfect autumn breakfast treat that takes just over 3 hours from start to finish. The pillowy-soft dough, enriched with real pumpkin, wraps around a buttery cinnamon-sugar filling, creating irresistible swirls of fall flavor.
Whether you’re hosting a cozy weekend brunch or treating your family to something special, these perfectly spiced rolls deliver pure comfort in every bite. Best of all, they only require 30 minutes of active prep time while the dough works its magic.
Perfect Pumpkin Cinnamon Rolls – Ingredients
- Milk & Yeast Base: 1/2 cup warm whole milk, 2 teaspoons active dry yeast, 1/4 cup granulated sugar (divided) – ensures proper dough activation
- Wet Components: 1/4 cup melted butter, 1/2 cup canned pumpkin, 1 room temperature egg – creates moist, tender rolls
- Dry Mix: 3 1/2 to 4 cups all-purpose flour, 1/4 teaspoon each of salt, baking soda, and baking powder – provides structure
- Aromatic Filling: 2/3 cup packed light brown sugar, 2 tablespoons cinnamon, 1/4 teaspoon each of ginger, nutmeg, cloves, 6 tablespoons softened butter
- Cream Cheese Topping: 4 oz cream cheese, 1/4 cup butter, 1/2 teaspoon vanilla, 2 cups powdered sugar, 1/2 teaspoon cinnamon – creates rich finish
Step-by-Step Instructions
- Yeast Activation: Combine warm milk, yeast, and sugar pinch until foamy – about 5 minutes
- Dough Creation: Mix in remaining sugar, butter, pumpkin, egg, then add dry ingredients gradually
- First Rise: Place in greased bowl, cover, and let double in size – 1 to 1.5 hours
- Roll Formation: Create 18×20 inch rectangle, spread butter and spice mixture, roll from shorter side
- Second Rise: Cut into 12 pieces, arrange in baking dish, rise additional hour
- Baking Magic: Bake at 375°F for 17-25 minutes until perfectly done
- Finishing Touch: Mix frosting ingredients until fluffy, spread over warm rolls for ultimate indulgence
Baking Tips for Perfect Rolls
The magic of these pumpkin cinnamon rolls happens in the details! Your milk should be warm (about 110°F) – think bath water temperature. When you’re working with the dough, don’t worry if it feels a bit sticky.
A soft, slightly tacky dough makes the fluffiest rolls. The right texture is when it doesn’t stick to a clean finger but still feels tender and elastic.
Smart Substitutions
No whole milk? 2% milk works too! If you’re out of canned pumpkin, homemade pumpkin puree is wonderful – just make sure it’s not too wet. For the spice mix, feel free to use 2½ teaspoons of pumpkin pie spice instead of the individual spices.
Want to make ahead? After shaping your rolls, pop them in the fridge overnight for the second rise – just bring to room temperature before baking.
Storage & Reheating
These rolls stay fresh at room temperature for 2-3 days when stored in an airtight container. The cream cheese frosting means they’re best kept in the fridge if storing longer than a day.
To reheat, pop a roll in the microwave for 15-20 seconds – it’ll taste fresh-baked! You can also freeze unfrosted rolls for up to 2 months. Just thaw overnight and warm them up before adding the frosting.
Serving Ideas
Serve these beauties warm when the cream cheese frosting gets all melty and amazing! They’re perfect for fall brunches or cozy weekend breakfasts.
Want to make them extra special? Add a sprinkle of chopped pecans on top of the frosting, or serve with hot apple cider. For a fancy touch, dust with a tiny bit of extra cinnamon just before serving.
Pumpkin Cinnamon Rolls
Equipment
- Stand mixer or large bowl
- 9×13 inch baking dish
- Rolling Pin
Ingredients
Dough
- 1/2 cup whole milk warmed
- 2 teaspoons active dry yeast
Filling
- 2/3 cup light brown sugar packed
Cinnamon Cream Cheese Frosting
- 4 oz cream cheese softened
Instructions
- Proof yeast: In a large bowl or stand mixer add warmed milk, yeast, and a pinch of the sugar. Stir to combine then let mixture sit for a few minutes, until yeast has proofed and is foamy.
- Make dough: Add the remaining sugar, melted butter, pumpkin and egg then mix until well combined. Add salt, baking powder, baking soda, and 2 cups of flour. Mix well.
