Fluffy and Soft Pumpkin Cinnamon Rolls

 

Why You’ll Love This Recipe

These pumpkin cinnamon rolls are the ultimate comfort food—soft, fluffy, and packed with cozy, spiced flavors that everyone will love. The addition of pumpkin puree not only gives the rolls a vibrant color but also makes them moist and tender. The cinnamon-sugar filling, paired with a creamy cream cheese frosting, creates a perfect balance of sweetness and spice. While they require a bit of time to rise and bake, the end result is well worth the wait, making them perfect for holiday breakfasts or weekend treats.

Ingredients

For the Dough:

• 1 cup whole milk, warm (110°F or 45°C)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

For the Filling:

• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar, packed
• 2 tablespoons ground cinnamon

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Dough:

1. Activate Yeast: Warm the milk to about 110°F (43°C). Sprinkle the yeast over the milk along with a pinch of sugar. Let it sit for 5-10 minutes until the mixture becomes frothy.
2. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, melted butter, egg, and vanilla extract. Stir well to combine.
3. Add Yeast Mixture: Gradually add the yeast mixture to the pumpkin mixture and stir to combine.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves.
5. Form Dough: Gradually add the dry ingredients to the wet ingredients, stirring until a dough begins to form.
6. Knead: Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
7. First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.

Prepare the Filling:

8. Make the Filling: While the dough is rising, mix together the softened butter, brown sugar, and cinnamon until smooth and well-combined.

Shape the Rolls:

9. Roll the Dough: Once the dough has risen, punch it down. Roll the dough out on a floured surface into a large rectangle, about 14×18 inches.
10. Spread the Filling: Evenly spread the cinnamon-sugar filling over the dough, leaving a small border along the edges.
11. Form the Rolls: Roll the dough tightly from the long edge into a log. Use a sharp knife to slice the log into 12 equal pieces.
12. Second Rise: Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for another 30 minutes.

Bake the Rolls:

13. Preheat Oven: Preheat your oven to 350°F (175°C).
14. Bake: Bake the rolls for 20-25 minutes or until golden brown.

Make the Frosting:

15. Prepare the Frosting: While the rolls are baking, beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and creamy.

Finish and Serve:

16. Frost: Once the rolls have baked, allow them to cool for about 10 minutes. Spread the cream cheese frosting generously over the top of the warm rolls.
17. Serve: Serve the rolls warm and enjoy!

Servings and Timing

• Prep time: 30 minutes
• Cook time: 25 minutes
• Rest time: 3 hours
• Total time: 3 hours 55 minutes
• Servings: 12 rolls

Variations

• Add Nuts: For added crunch, sprinkle chopped pecans or walnuts into the filling before rolling it up.
• Pumpkin Spice Frosting: Add a teaspoon of pumpkin spice to the frosting for an extra punch of fall flavor.
• Overnight Option: Prepare the rolls up to the second rise, then refrigerate them overnight. The next morning, simply let them come to room temperature before baking.
• Cinnamon-Sugar Only: If you prefer a more traditional cinnamon roll, omit the pumpkin from the filling and stick to a simple cinnamon-sugar mixture for the filling.

Storage/Reheating

These pumpkin cinnamon rolls are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. To reheat, place them in a warm oven for a few minutes or microwave for 20-30 seconds. If desired, add a small dollop of frosting to the rolls when reheating for extra creaminess.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly for this recipe. Just make sure to use pure pumpkin puree, not pumpkin pie filling.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to the second rise and refrigerate it overnight. Let the dough come to room temperature before baking the next morning.

How can I make the frosting thicker?

If you want thicker frosting, simply add a little more powdered sugar, a tablespoon at a time, until it reaches your desired consistency.

Can I freeze these rolls?

Yes, you can freeze the unfrosted rolls for up to 2 months. After baking, allow them to cool completely, then freeze them in an airtight container. Reheat in the oven and frost before serving.

Can I use a stand mixer to knead the dough?

Yes, you can use a stand mixer with a dough hook to knead the dough. Mix the ingredients on low speed until combined, then knead on medium speed for 8-10 minutes until the dough is smooth and elastic.

Can I skip the second rise?

Skipping the second rise will result in denser rolls. It’s best to let the rolls rise for 30 minutes to get the light and fluffy texture.

What can I use instead of cream cheese for the frosting?

You can use mascarpone cheese or a simple vanilla glaze (powdered sugar, milk, and vanilla extract) if you prefer a different frosting.

How can I make the rolls spicier?

To add more spice to the rolls, increase the amount of cinnamon or add more nutmeg and ginger to the dough or filling.

Can I make these rolls without yeast?

If you want to make pumpkin rolls without yeast, try using a baking powder biscuit dough. They won’t be as fluffy as yeast rolls but can still be delicious.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for part of the all-purpose flour. Keep in mind the texture may be slightly denser.

Conclusion

Fluffy and Soft Pumpkin Cinnamon Rolls are the ultimate fall treat, combining the cozy flavors of pumpkin, cinnamon, and a rich cream cheese frosting. Whether you serve them for breakfast, dessert, or a festive gathering, these soft and pillowy rolls will impress everyone. With a little time and patience, you’ll be rewarded with the most delicious homemade cinnamon rolls, perfect for enjoying on a chilly fall morning.

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