If you’re dreaming of cozy autumn mornings filled with the sweet scent of spices and pumpkin, then you’re in for an absolute treat. This Pumpkin Cinnamon Rolls: The Best Fall Baking Recipe You’ll Ever Make Recipe combines the warm, comforting flavors of pumpkin and cinnamon with a fluffy, tender dough that practically melts in your mouth. Every bite offers a perfect balance of spice, sweetness, and everything nice, making it the ultimate fall indulgence. Trust me, once you try this recipe, these rolls will become the star of your seasonal baking routine.
Ingredients You’ll Need
This recipe uses straightforward, pantry-friendly ingredients, each playing a key role in creating the perfect texture, flavor, and that irresistible golden hue. From rich pumpkin puree to fragrant spices, these components come together simply and beautifully.
- Whole milk (¾ cup, warmed): Helps activate the yeast and adds richness to the dough.
- Active dry yeast (2 ¼ teaspoons): The magic behind the fluffy, airy texture of your rolls.
- Granulated sugar (¼ cup): Feeds the yeast and adds subtle sweetness.
- Pumpkin puree (¾ cup): Provides natural moisture, flavor, and that beautiful fall color.
- Unsalted butter (¼ cup, melted + ⅓ cup softened for filling + 3 tablespoons for glaze): Contributes to tender dough, rich filling, and luscious glaze.
- Egg (1): Binds ingredients and enriches the dough.
- All-purpose flour (3 ¾ cups): Forms the base structure of the dough — add gradually for perfect softness.
- Salt (1 teaspoon): Enhances flavors and balances sweetness.
- Cinnamon (both 1 teaspoon in dough and 1 tablespoon in filling): Adds that iconic warm, spicy note.
- Nutmeg (½ teaspoon in dough + ½ teaspoon in filling): Introduces a subtle, earthy depth of flavor.
- Ground ginger (½ teaspoon): Gives a touch of zing and spice complexity.
- Brown sugar (¾ cup for filling): Offers deep caramel sweetness with a slight molasses undertone.
- Cream cheese (4 oz, softened for glaze): Creates a dreamy, tangy topping that perfectly complements the rolls.
- Powdered sugar (1 cup for glaze): Sweetens and thickens the glaze.
- Vanilla extract (1 teaspoon for glaze): Enhances overall flavor with a fragrant touch.
- Milk (1–2 tablespoons for glaze): Adjusts glaze consistency for easy spreading.
How to Make Pumpkin Cinnamon Rolls: The Best Fall Baking Recipe You’ll Ever Make Recipe
Step 1: Activate the Yeast
First things first, warm the milk until it’s about 110 degrees Fahrenheit — comfortably warm to the touch but not hot. Stir in the yeast and a tiny pinch of sugar, then let it sit for 5 to 10 minutes until it’s frothy and alive with bubbles. This step ensures your rolls will rise beautifully and have that fluffy texture we’re aiming for.
Step 2: Mix the Dough
In a large bowl or stand mixer, combine your pumpkin puree, melted butter, egg, sugar, and the warming spices of cinnamon, nutmeg, and ginger. Fold in the yeast mixture, then gradually add the flour and salt. Knead this dough for about 8 to 10 minutes until it becomes smooth and elastic. You’ll feel how the pumpkin enriches the dough, making it soft and a bit tender compared to classic cinnamon rolls.
Step 3: First Rise
Place your dough ball into a lightly greased bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours — or until it doubles in size. This waiting is well worth it because it develops the flavor and that airy softness you crave.
Step 4: Prepare Filling and Roll Out Dough
Roll the dough out on a floured surface into a 10 by 16-inch rectangle. Spread softened butter generously across the surface. Mix brown sugar with cinnamon and nutmeg and sprinkle this fragrant filling all over. This is where the magic happens — those spices and sugars carmelize beautifully when baked, creating a luscious, gooey center.
Step 5: Roll and Slice
Roll the dough tightly from the long side, making a long log. Using a sharp knife or floss, cut the log into 12 even rolls. This ensures they bake evenly and are the perfect size for sharing — or sneaking a whole one for yourself.
Step 6: Second Rise
Arrange the rolls in a greased 9×13-inch baking dish, leaving just a little space between each. Cover and let them rise once more for 30 to 45 minutes. This rest allows them to puff up nicely before hitting the oven.
Step 7: Bake
Preheat your oven to 350 degrees Fahrenheit. Bake the rolls for 20 to 25 minutes until they turn a gorgeous golden brown and waft that irresistible pumpkin-cinnamon aroma throughout your kitchen.
Step 8: Glaze and Serve
While the rolls are baking, beat together the cream cheese, butter, powdered sugar, vanilla, and enough milk to get a smooth, spreadable glaze. Dollop or drizzle this luscious mixture generously over the warm rolls to finish them off perfectly. This icing adds the perfect tangy sweetness to balance all the spice and richness within.
How to Serve Pumpkin Cinnamon Rolls: The Best Fall Baking Recipe You’ll Ever Make Recipe
Garnishes
Once glazed, you can sprinkle a pinch of cinnamon or nutmeg on top for an extra festive touch. Chopped toasted pecans or walnuts add a delightful crunch that contrasts beautifully with the soft rolls. A light drizzle of maple syrup elevates the autumn flavor even further.
Side Dishes
Pair these rolls with a warm cup of spiced chai, coffee, or even a glass of cold milk to complement their sweetness. Fresh fruit, such as slices of crisp apples or pears, brings a refreshing burst that balances out the richness perfectly during your brunch or breakfast.
Creative Ways to Present
Arrange the rolls on a rustic wooden board lined with parchment paper for a cozy, farmhouse vibe. Wrap them individually in parchment and tie with twine for adorable gifts. Or for a crowd-pleaser, make a layered pull-apart “cake” of rolls, glazed and stacked in a bundt pan — it’s as festive as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container at room temperature for up to 2 days. After that, refrigerate to keep them fresh. Bringing them back to room temperature and reheating lightly ensures they stay soft and delicious.
Freezing
You can freeze unbaked rolls after slicing by placing them on a baking sheet until firm, then transferring to a freezer-safe bag for up to 3 months. Alternatively, freeze baked rolls wrapped tightly. Thaw overnight in the fridge before reheating.
Reheating
Warm leftover or frozen-thawed rolls in a microwave for about 20 seconds or in a preheated oven at 300 degrees Fahrenheit for 10 minutes. Add a fresh drizzle of glaze after reheating for that just-baked feel.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree because pumpkin pie filling contains added spices and sweeteners that can alter the flavor and texture of your rolls.
What if I don’t have cream cheese for the glaze?
You can substitute with a simple powdered sugar glaze made from powdered sugar, milk, and vanilla extract for a lighter topping.
Can I make these rolls vegan?
Yes! Substitute dairy milk with plant milk, egg with flax egg, and use vegan butter and cream cheese alternatives. The results will still be amazing.
How do I know when the dough has risen enough?
The dough should roughly double in size and look puffy. If you gently press it with a finger, the indentation should remain.
Can I add nuts or raisins to the filling?
Absolutely! Chopped nuts or raisins add a nice texture and sweetness if you want to customize your rolls further.
Final Thoughts
This Pumpkin Cinnamon Rolls: The Best Fall Baking Recipe You’ll Ever Make Recipe truly captures the spirit of the season in every bite. It’s a cozy, flavorful treat perfect for sharing or savoring solo on a crisp morning. I can’t wait for you to try making these, fill your home with that heavenly smell, and enjoy one warm roll (or two) straight out of the oven. Happy baking!
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Pumpkin Cinnamon Rolls: The Best Fall Baking Recipe You’ll Ever Make Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 rolls
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Rolls are the ultimate fall treat, perfectly soft and fluffy with a warm spiced pumpkin flavor. Filled with a buttery brown sugar cinnamon mixture and topped with a luscious cream cheese glaze, these rolls are perfect for cozy breakfasts or festive gatherings.
Ingredients
For the dough:
- ¾ cup whole milk, warmed
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup unsalted butter, melted
- 1 egg
- 3 ¾ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
For the filling:
- ⅓ cup softened butter
- ¾ cup brown sugar
- 1 tablespoon cinnamon
- ½ teaspoon ground nutmeg
For the glaze:
- 4 oz cream cheese, softened
- 3 tablespoons butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Instructions
- Activate Yeast: Warm the milk to about 110°F. Stir in the active dry yeast with a pinch of sugar and let it sit for 5–10 minutes until foamy, indicating the yeast is active and ready to use.
- Prepare Dough: In a large bowl or stand mixer, combine pumpkin puree, melted butter, egg, granulated sugar, and spices (cinnamon, nutmeg, ginger). Stir in the yeast mixture, then gradually add the flour and salt. Knead the dough for 8–10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Roll and Fill: Roll the risen dough out into a 10×16-inch rectangle. Spread softened butter evenly over the dough. Mix brown sugar, cinnamon, and nutmeg together, then sprinkle this filling over the buttered dough.
- Form Rolls: Starting from the long edge, roll the dough tightly into a log. Slice the roll into 12 equal pieces to form individual cinnamon rolls.
- Second Rise: Place the rolls in a greased 9×13-inch baking pan, cover, and let rise for another 30–45 minutes to become puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until they are golden brown and cooked through.
- Prepare Glaze and Serve: Beat together softened cream cheese, butter, powdered sugar, vanilla extract, and milk (adding milk gradually until desired consistency) to create a smooth glaze. Spread the glaze over the warm rolls just before serving.
Notes
- Ensure the milk is not too hot when activating yeast to avoid killing it.
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
- Allowing the dough to double in size during both rises ensures the rolls will be soft and fluffy.
- You can make the dough a day ahead and refrigerate it overnight after the first rise to save time.
- For a dairy-free version, substitute butter and cream cheese with non-dairy alternatives.
