Pumpkin Cinnamon Rolls – Soft, Spiced Fall Breakfast

There’s something sacred about cinnamon rolls—gooey, soft, unapologetically sweet. They’re the kind of comfort food that wraps you up like your favorite flannel shirt. But when fall hits, and the leaves start their annual blaze, it’s time to elevate this breakfast icon. Enter: Pumpkin Cinnamon Rolls. A seasonal upgrade so good, you’ll wonder why we don’t eat them year-round.

This isn’t your average cinnamon roll with a sprinkle of spice. No, this is a dough infused with real pumpkin puree, kissed with warm autumn spices, and rolled up with a brown sugar-cinnamon filling that melts into gooey glory in the oven. It’s like your grandma’s recipe got a bold, seasonal makeover—and it’s glorious.

You won’t need a culinary degree or a dough hook from the heavens. This recipe keeps it approachable, even if you’ve never worked with yeast before. It’s soft dough, rich filling, and a cream cheese glaze that drips down the sides like a sweet little miracle.

Perfect for brunch, Thanksgiving breakfast, or just a slow Sunday with coffee in hand. These rolls don’t just taste like fall—they feel like it too. Let’s get baking.

Why You’ll Love This Recipe

• Pumpkin-packed flavor: Real pumpkin puree in the dough for deep, earthy sweetness.
• Warm spices: Cinnamon, nutmeg, and cloves bring cozy autumn vibes.
• Perfectly gooey center: The kind of sticky you want to lick off your fingers.
• Make-ahead option: Prep the night before and bake fresh in the morning.
• Cream cheese glaze: Tangy, sweet, and just the right amount of indulgent.
• Better than store-bought: No preservatives, just real, warm, homemade love.

Ingredients

Dough:

• ¾ cup warm milk (110°F)
• 2 ¼ tsp active dry yeast (1 packet)
• ½ cup pumpkin puree
• ⅓ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 3 ¾ cups all-purpose flour (plus more as needed)
• 1 tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves

Filling:

• ⅔ cup brown sugar
• 1 ½ tbsp ground cinnamon
• ¼ tsp nutmeg
• ¼ cup unsalted butter, softened

Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk (to thin)

Instructions/Method

Step 1: Prepare the Dough

1. In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
2. Add pumpkin puree, sugar, melted butter, egg, and vanilla. Mix until combined.
3. Stir in flour, salt, and spices. Mix until dough forms. Knead 5–7 minutes until smooth.
4. Transfer to a greased bowl, cover with a towel, and let rise in a warm place for 1–1.5 hours until doubled in size.

Step 2: Make the Filling

1. In a small bowl, mix brown sugar, cinnamon, and nutmeg.
2. Set aside softened butter for spreading.

Step 3: Assemble the Rolls

1. Punch down dough and roll into a 16×12-inch rectangle.
2. Spread with softened butter, then sprinkle evenly with sugar-spice mixture.
3. Roll up tightly from the long side. Slice into 12 even rolls.

Step 4: Second Rise

1. Place rolls in a greased 9×13-inch pan. Cover and let rise for 30–45 minutes.

Step 5: Bake

1. Preheat oven to 350°F (175°C).
2. Bake rolls for 22–26 minutes until golden brown and cooked through.

Step 6: Make the Glaze

1. Beat cream cheese and butter until smooth.
2. Add powdered sugar, vanilla, and milk. Mix until creamy.
3. Spread over warm rolls before serving.

Tips & Variations

Tips:

• Let the dough rise in an oven with the light on—it’s the perfect proofing box.
• Don’t over-bake. Rolls should be golden but still soft.
• For ultra-gooey centers, pour a little cream over the rolls before baking.

Variations:

• Maple glaze: Add 1 tbsp maple syrup to the glaze for extra fall flavor.
• Add-ins: Chopped pecans or raisins can be sprinkled over the filling.
• Overnight prep: After slicing, refrigerate the rolls overnight and bake in the morning.

Note:

Use pure pumpkin puree—not pumpkin pie filling—to control sweetness and spice levels.

Serving Suggestions

Serve these warm with a cup of strong coffee, spiced chai, or hot apple cider. They’re killer for fall brunch spreads, lazy weekend mornings, or dessert with a scoop of vanilla ice cream on top.

Nutrition Information

Per roll (approximate):
Calories: 330
Fat: 12g
Carbohydrates: 48g
Protein: 6g
Sugar: 23g
Fiber: 2g

User Reviews/Comments

Laura S. from Michigan: “Made these for Thanksgiving morning—total showstopper. Everyone wanted the recipe.”
Ethan C. from Oregon: “Softest cinnamon rolls I’ve ever had. The pumpkin makes them feel so rich and cozy.”
Jenna R. from California: “Used maple in the glaze—next level delicious.”

FAQs

Can I make these the night before?
Absolutely. After slicing the rolls, cover and refrigerate overnight. In the morning, let them come to room temperature while the oven preheats, then bake.

Do I need a stand mixer?
Nope. You can knead by hand—just takes a bit more muscle. Aim for a smooth, elastic dough.

Can I freeze them?
Yes. Freeze the baked, unglazed rolls. When ready, thaw, reheat, and glaze fresh. You can also freeze the unbaked rolls and thaw overnight before baking.

Can I use canned pumpkin pie mix?
Avoid it. It’s already sweetened and spiced, which can throw off the balance. Stick with plain pumpkin puree.

How do I make them extra gooey?
Right before baking, pour about ¼ cup of heavy cream over the rolls. It melts into the dough, making them rich and tender.

Can I make them gluten-free?
Try a 1:1 gluten-free flour blend. Results may vary slightly in texture, but they’ll still be tasty.

Conclusion

Pumpkin Cinnamon Rolls are what fall dreams are made of. They’re cozy, they’re decadent, and they’re packed with the kind of flavor that makes you want to stay in your pajamas all day. Whether you’re starting a chilly morning or capping off a fall feast, these rolls deliver comfort in every gooey, spiced bite.

Want to dive deeper into the history of this beloved roll? Check out Cinnamon Roll on Wikipedia to see how this treat went from European bakeries to American breakfast icon.

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