Pumpkin Cinnamon Rolls with Cream Cheese Glaze
When autumn arrives, nothing beats the warm aroma of pumpkin cinnamon rolls baking in your oven. These soft, fluffy pastries combine the classic comfort of traditional cinnamon rolls with the seasonal flavors of pumpkin spice.
Whether you’re planning a cozy breakfast or looking for the perfect fall dessert, this homemade recipe will fill your kitchen with incredible scents and your family with joy.
What Makes Pumpkin Cinnamon Rolls Special
Pumpkin cinnamon rolls offer a unique twist on the beloved classic pastry. The addition of pumpkin puree creates an incredibly moist and tender dough, while warm spices like cinnamon, nutmeg, and ginger add depth to every bite. Unlike regular cinnamon rolls, these autumn treats have a beautiful orange color and a subtle pumpkin flavor that pairs perfectly with the sweet cinnamon filling.
The pumpkin spice combination brings warmth and comfort that makes these rolls perfect for fall mornings, holiday brunches, or any time you want to create a cozy atmosphere at home.
Essential Ingredients for Perfect Pumpkin Cinnamon Rolls
For the Dough
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup pumpkin puree
- 1/4 cup warm milk
- 3 tablespoons melted butter
- 1 large egg
For the Filling
- 1/3 cup softened butter
- 2/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon pumpkin pie spice
For the Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Preparing the Dough
- Mix dry ingredients: In a large mixing bowl, combine flour, sugar, yeast, salt, cinnamon, nutmeg, and ginger. Whisk together until well combined.
- Combine wet ingredients: In a separate bowl, mix the pumpkin puree, warm milk, melted butter, and egg until smooth.
- Form the dough: Pour the wet ingredients into the dry ingredients. Mix until a soft dough forms. The dough should be slightly sticky but manageable.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for 4-5 minutes.
First Rise
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size. The yeast dough should feel light and airy when properly risen.
Creating the Filling
While the dough rises, prepare your filling by mixing the softened butter, brown sugar, cinnamon, and pumpkin pie spice in a small bowl until well combined. This mixture should have a spreadable consistency.
Rolling and Shaping
- Roll out the dough: On a floured surface, roll the risen dough into a 12×18 inch rectangle, about 1/4 inch thick.
- Add the filling: Spread the cinnamon sugar mixture evenly over the dough, leaving a 1/2 inch border along one long edge.
- Roll tightly: Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal.
- Cut the rolls: Using a sharp knife or dental floss, cut the log into 12 equal pieces, each about 1 1/2 inches thick.
Second Rise and Baking
- Arrange in pan: Place the cut rolls in a greased 9×13 inch baking dish, leaving small spaces between each roll.
- Second rise: Cover and let rise for another 30-45 minutes until the rolls have expanded and are touching each other.
- Preheat oven: Heat your oven to 350°F (175°C).
- Bake: Bake the pumpkin cinnamon rolls for 25-30 minutes until golden brown on top and cooked through.
Making the Perfect Cream Cheese Glaze
While your rolls bake, prepare the glaze by beating together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. The glaze should be thick enough to coat the rolls but thin enough to drizzle easily.
For best results, apply the cream cheese frosting while the rolls are still slightly warm. This allows the glaze to melt slightly and soak into the rolls.
Pro Tips for Success
Dough Consistency
The pumpkin puree adds moisture to the dough, so it may feel stickier than regular cinnamon roll dough. This is normal and creates the tender texture we want.
Rising Environment
Create a warm environment for rising by placing the dough near a warm oven or in a slightly warmed (then turned off) oven with the door cracked open.
Storage and Reheating
Store leftover pumpkin cinnamon rolls covered at room temperature for up to 3 days. Reheat individual rolls in the microwave for 15-20 seconds or warm the entire pan in a 300°F oven for 10 minutes.
Make-Ahead Option
You can prepare these rolls the night before. After cutting and placing in the pan, cover tightly and refrigerate overnight. In the morning, let them come to room temperature and rise for 45 minutes before baking.
Variations and Customizations
- Add pecans or walnuts to the filling for extra crunch
- Substitute maple syrup for some of the brown sugar for deeper flavor
- Try different spices like cardamom or allspice in the dough
- Make mini rolls by cutting into 18 smaller pieces and reducing baking time
FAQs
How do I know when my pumpkin cinnamon rolls are done baking?
The rolls should be golden brown on top and spring back lightly when touched. An internal temperature of 190°F indicates they’re fully baked.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but make sure to cook and puree the pumpkin until smooth and remove excess moisture. Canned pumpkin puree provides more consistent results.
Why didn’t my dough rise properly?
Check that your yeast is fresh and active. The liquid temperature should be warm but not hot (around 110°F). Too much flour can also prevent proper rising.
Can I freeze pumpkin cinnamon rolls?
Yes, you can freeze the baked and cooled rolls for up to 3 months. Thaw overnight and reheat before serving. You can also freeze the unbaked rolls after the first rise.
What’s the best way to get even slices?
Use unflavored dental floss or a very sharp knife. Gently saw through the dough rather than pressing down, which can compress the rolls.
How long do these rolls stay fresh?
Pumpkin cinnamon rolls stay fresh for 2-3 days at room temperature when properly covered. The pumpkin helps keep them moist longer than regular cinnamon rolls.
Pumpkin Cinnamon Rolls with Cream Cheese Glaze
Soft, fluffy pumpkin cinnamon rolls infused with warm spices and topped with a silky cream cheese glaze. Perfect for cozy fall breakfasts, holiday brunches, or dessert.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup pumpkin puree
- 1/4 cup warm milk
- 3 tablespoons melted butter
- 1 large egg
For the Filling
- 1/3 cup softened butter
- 2/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon pumpkin pie spice
For the Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, granulated sugar, yeast, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, mix the pumpkin puree, warm milk, melted butter, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and mix until a soft, slightly sticky dough forms.
- Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with a dough hook for 4–5 minutes).
- Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, until doubled.
- Make the filling by mixing softened butter, brown sugar, cinnamon, and pumpkin pie spice until spreadable.
- Punch down the dough and roll into a 12x18-inch rectangle, about 1/4 inch thick.
- Spread the filling evenly over the dough, leaving a 1/2-inch border along one long edge.
- Roll up tightly from the long edge opposite the border and pinch the seam to seal.
- Cut into 12 equal pieces (about 1 1/2 inches thick) using a sharp knife or unflavored dental floss.
- Arrange rolls in a greased 9x13-inch baking dish with slight space between each.
- Cover and let rise 30–45 minutes, until puffy and touching.
- Preheat oven to 350°F (175°C).
- Bake 25–30 minutes, until golden brown and cooked through (about 190°F internal temp).
- While baking, beat cream cheese, powdered sugar, milk, and vanilla until smooth and pourable.
- Spread or drizzle glaze over warm rolls and serve.
Notes
- Dough will be slightly sticky due to pumpkin; avoid adding too much extra flour for the softest rolls.
- Create a warm rise environment by placing dough in a just-warmed (then turned off) oven with the door cracked.
- Make-Ahead: After slicing and placing in the pan, cover tightly and refrigerate overnight. Bring to room temperature and rise about 45 minutes before baking.
- Variations: Add chopped pecans or walnuts to the filling; replace some brown sugar with maple syrup; try spices like cardamom or allspice; make mini rolls by cutting 18 pieces and baking a few minutes less.
- Doneness cues: Rolls should be golden, spring back when touched, and read about 190°F internally.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 301Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 283mgCarbohydrates: 43gFiber: 2gSugar: 18gProtein: 5g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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