These Pumpkin Cinnamon Rolls are perfect for a fall breakfast treat! A classic cinnamon roll is delicious, but this pumpkin cinnamon rolls recipe is even better!
Fall is the perfect season for making a warm and comforting breakfast like cinnamon rolls. Everyone loves a once-in-a-while decadent treat like these amazing pastries. This is a very popular recipe. These rolls are reminiscent of cinnamon rolls that you’d find in a delicious bakery. But now you can make them at home!
These homemade cinnamon rolls rocked my house. I made them one day, we ate them for dessert that night, and then we ate them again for breakfast the following morning. They are a tender, sweet pumpkin cinnamon roll recipe, and they have the perfect amount of maple icing drizzled on top.
There are quite a few steps in this recipe but don’t be afraid… the result is so worth the effort you’ll put into making these perfect cinnamon rolls!
What supplies do you need to make cinnamon rolls?
- A non-reactive (glass or plastic) bowl for rising the dough
- 13x9x2 inch metal baking pan
- A thermometer to measure the temperature of the water
- A stand mixer with a dough hook is optional (otherwise, you’ll mix and knead by hand)
- Plastic wrap and a clean kitchen towel
- A rolling pin
- A serrated knife or dental floss (for slicing the rolls)
- Parchment paper
- Wire rack
Ingredients needed:
- melted butter
- softened butter
- granulated sugar (you’ll need regular, white sugar)
- salt
- canned, unsweetened pumpkin puree (make homemade, if you’d like!)
- large egg
- lukewarm water
- active dry yeast (read the notes about yeast below)
- all purpose flour
- light brown sugar
- ground cinnamon, ginger, cloves, allspice and nutmeg
- cream cheese
- powdered sugar
- pure maple syrup
Which yeast is best for making cinnamon rolls?
When you go to the store, you’ll see a couple of different kinds of yeast. It’s important that you use the correct yeast that a recipe is calling for.
- Active dry yeast: this type of yeast must be dissolved in liquid, or also what’s known as being “proofed” before it’s added to the rest of the dough ingredients. That’s what we are using for this pumpkin cinnamon roll recipe. It’s easy to tell if the yeast is fresh and not old if you observe the yeast getting bubbly in its liquid. If no bubbles appear, you need to throw it out and try another packet.
- Instant yeast: this type is also known as quick rise yeast. It can be added to the dough without proofing required so there is no need watch the yeast to make sure it bubbles.
Regardless of which yeast you’re using, it’s important that you add it to warm water that’s between 105 and 115 degrees F. If it’s too cold, the proofing won’t happen. And if it’s too hot, the temperature will kill the yeast.
How to make Pumpkin Cinnamon Rolls:
The complete, printable recipe is at the end of this post.
MAKE THE DOUGH:
- Spray a non-reactive bowl with nonstick spray. Set aside. Line a 13x9x2 inch metal baking pan with parchment paper.
- In a large bowl, whisk together first 5 ingredients of the dough (through egg) until well combined. Set aside.
- In a small bowl, whisk together the warm water, yeast and 1 tablespoon sugar. Let sit for 5 minutes until the yeast is frothy and active. If after 5 minutes the yeast does not appear active, discard the mixture and start over with a newer, fresher yeast packet.
- Place the flour in a large mixing bowl (or the bowl of a stand mixer). Add the yeast mixture and the pumpkin mixture to the flour. Stir until the ingredients have incorporated into a dough. If using a stand mixer, attach a dough hook and knead on medium speed for 5 minutes. If kneading by hand, turn the dough out onto a clean, lightly floured surface and knead for 8 to 10 minutes. The desired consistency of the dough should be soft and just slightly sticky. Add more flour as necessary throughout the kneading process until you achieve the proper consistency.
- Form the dough into a ball and transfer to the greased bowl. Toss the dough around in the bowl to coat all sides lightly with oil. Cover with oiled plastic wrap and a kitchen towel. Place in a warm, draft-free place. Let the dough rise until nearly doubled, usually 1 to 1½ hours.
- To create a warm place for rising, use your oven. Turn on the oven for 30 seconds, then turn it off, turn the light on, and place your bowl inside the very slightly warmed oven. It’s a great place for your dough to rise if your oven is not in use.
FILL AND FORM THE DOUGH:
- Use a rolling pin to roll the dough into a 16×10-inch large rectangle on a large, lightly floured piece of parchment or waxed paper. While rolling out the dough, make sure it’s not sticking to the surface. Lift the dough and sprinkle flour underneath, as needed.
- Spread a thin layer of butter over the dough, leaving a ½ inch border on all sides.
- In a small bowl, whisk together remaining filling ingredients. Sprinkle this mixture evenly over the butter.
- Roll the dough into a tight spiral, jelly-roll-style, by rolling the 16-inch long edge closest to you over the filling. Continue rolling the dough into a log until the opposite edge is on the bottom.
Use a serrated knife to carefully slice the pumpkin cinnamon roll dough into 12 even pieces and arrange in the prepared baking dish cut-side up. PRO TIP: Use dental floss to slice your cinnamon rolls! They’ll help you get a nice, clean cut.
Cover the pan with oiled plastic wrap and a kitchen towel. Let the rolls rise for 30 minutes in a warm, draft-free area.
Preheat the oven to 350°F. Remove the towel and plastic wrap. Bake until the tops and edges are golden brown and the rolls are cooked through, about 30 to 35 minutes. Remove from the oven and place on a wire rack to cool for at least 20 minutes. (Don’t ice yet.)
In a medium bowl, whisk together the maple cream cheese frosting ingredients until smooth, then spoon evenly over all of the cinnamon rolls, allowing it to drizzle down the sides.
Make Ahead Tip:
Once your cut cinnamon rolls are in the pan, you can wrap them with plastic wrap at this point and refrigerate them overnight. Take them out of the fridge and let them warm up in the morning (at room temperature) and then do their rising. Then you can continue with baking. This makes it a breeze to make pumpkin cinnamon rolls in the morning.
How to store cinnamon rolls:
Store your pumpkin cinnamon rolls covered or in an airtight container at room temperature for a couple of days. They can be stored in the refrigerator for up to 5 days. Simply reheat them in the microwave to soften them up again.
These delicious Pumpkin Cinnamon Rolls are best the day they’re made, but they’re also good re-heated the following day. They have the best pumpkin flavor! I can’t wait for you to try them. These delicious rolls are among my favorite things to bake this time of year. Cinnamon rolls store better when they’re kept together since the edges will dry out if separated. Enjoy!
Can you use homemade pumpkin puree for making pumpkin cinnamon rolls?
Yes! Homemade pumpkin puree works just as well as canned pumpkin puree.
How to make homemade pumpkin puree:
Look for small baking pumpkins. They’re usually labeled as sugar pumpkins or pie pumpkins. Don’t use a big pumpkin that’s meant for decorating. That’s not the same! Cut the pumpkin in half, and scoop out all of the seeds and stringy flesh. Discard all of that. Place the pumpkin halves cut-side-down on a parchment paper lined baking sheet. Bake at 400 degrees for 45 to 60 minutes (until the pumpkin flesh is very tender). Then scoop out the flesh, and add it to a food processor. Process the flesh until it’s very smooth. And that’s it. Then you’ll have some homemade pumpkin puree that can be used in all kinds of things like my best pumpkin bread recipe and Classic Pumpkin Pie.
The Best Pumpkin Breakfast Recipes:
Pumpkin Cinnamon Rolls with Maple Icing
Ingredients
DOUGH:
- 4 tablespoons salted butter, melted
- ¼ cup granulated white sugar
- ½ teaspoon salt
- 1 cup canned unsweetened pumpkin puree
- 1 large egg, beaten
- ½ cup lukewarm water (105 to 110°F)
- 1 packet active dry yeast
- 1 tablespoon granulated white sugar
- 3¾ cups all purpose flour, plus extra as needed
- cooking spray
FILLING:
- 4 tablespoons (½ stick) butter, at room temperature
- ⅔ cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
ICING:
- 3 ounces cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- ¼ cup pure maple syrup
- ¼ teaspoon salt
Instructions
MAKE THE DOUGH:
- Spray a non-reactive bowl with nonstick spray. Set aside. Line a 13x9x2 inch metal baking pan with parchment paper.
- In a mixing bowl, whisk together first 5 ingredients of the dough (through egg) until well combined. Set aside.
- In a small bowl, whisk together the warm water, yeast and 1 tablespoon sugar. Let sit for 5 minutes until the yeast is frothy and active. If after 5 minutes the yeast does not appear active, discard the mixture and start over with a newer, fresher yeast packet.
- Place the flour in a large mixing bowl (or the bowl of a stand mixer). Add the yeast mixture and the pumpkin mixture to the flour. Stir until the ingredients have incorporated into a dough. If using a stand mixer, attach a dough hook and knead on medium speed for 5 minutes. If kneading by hand, turn the dough out onto a clean, lightly floured surface and knead for 8 to 10 minutes. The desired consistency of the dough should be soft and just slightly sticky. Add more flour as necessary throughout the kneading process until you achieve the proper consistency.
- Form the dough into a ball and transfer to the oiled bowl. Toss the dough around in the bowl to coat all sides lightly with oil. Cover with oiled plastic wrap and a kitchen towel. Place in a warm, draft-free spot. Let the dough rise until nearly doubled, usually 1 to 1½ hours.
FILL AND FORM THE DOUGH:
- Roll the dough into a 16x10-inch rectangle on a large, lightly floured piece of parchment or waxed paper. While rolling out the dough, make sure it’s not sticking to the surface. Lift the dough and sprinkle flour underneath, as needed.
- Spread a thin layer of butter over the dough, leaving a ½ inch border on all sides.
- In a small bowl, whisk together remaining filling ingredients. Sprinkle this mixture evenly over the butter.
- Roll the dough into a tight spiral, jelly-roll-style, by rolling the 16-inch long edge closest to you over the filling. Continue rolling the dough into a log until the opposite edge is on the bottom.
- Carefully slice the dough into 12 even pieces and arrange in the prepared baking dish cut-side up. Cover the pan with oiled plastic wrap and a kitchen towel. Let the rolls rise for 30 minutes in a warm, draft-free area. They’ll get puffy and smash into each other as they rise.
BAKE AND ICE:
- Preheat the oven to 350°F.
- Remove the towel and plastic wrap. Bake until the tops and edges are golden and the rolls are cooked through, about 30 to 35 minutes. Remove from the oven and place on a wire rack to cool for at least 20 minutes. (Don't ice yet.)
- After cooling, place a baking sheet over the dish of cinnamon rolls. Invert the rolls onto the baking sheet and peel away the parchment paper. Flip the rolls onto your choice of serving dish.
- Whisk together the icing ingredients until smooth, then spoon evenly over all of the cinnamon rolls, allowing it to drizzle down the sides.
Notes
- To create a warm, draft-free place for rising, use your oven. Turn on the oven for 30 seconds, then turn it off, turn the light on, and place your bowl inside the very slightly warmed oven. It’s a great place for your dough to rise if your oven is not in use.
- Make-ahead tip: Once your cut cinnamon rolls are in the pan, you can wrap them with plastic wrap at this point and refrigerate them overnight. Take them out of the fridge and let them warm up in the morning (at room temperature) and then do their rising. Then you can continue with baking.
- These are best the day they’re made, but they’re also good re-heated the following day.
- Cinnamon rolls store better when they’re kept together since the edges will dry out if separated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Making these this weekend for family brunch! All the different spices … not just cinnamon. I can already taste them! Love the previous comment about a splash of bourbon in the icing.
I’m so happy to hear you are trying them. Hope they are loved!
The pumpkin purée that you use is it the big can? How many ounces?
You just need 1 cup (8 ounces).
These turned out great! A lot fluffier than they appear in the picture! They were a hit! I made mine the day before then popped them into the freezer to get them to stop rising, and then 1/2 hour later put them in the frig for the night. They rose in the morning and were ready for Thanksgiving brunch.
These were AMAZING! Not only did the entire family rave about them but they weren’t hard to Make. Thanks and happy new year!
These were heart racing good!! Added 1/4 c add’l flour for high alt baking. For the icing, I cut out the cream cheese, added splash of bourbon 😉 and cut the pwdrd sugar to 1/2. Less fat , more of a glaze, yum!
Made pumpkin cinnamon rolls adapted from this recipe and loved them. What a great idea, thanks! The perfect Thanksgiving treat.
Hope you don’t mind if I linked my post to your blog.
I have been reading your blog for 2 years now and love it! Do you think these are better than the Amish Pumpkin Cinnamon Roll recipe that you shared a while back? They are on my to do list of recipes to make and if these are better I’ll make these instead. Thanks Lori!
@Charlotte, As I recall, the Amish Pumpkin Cinnamon Rolls come out a bit smaller than these. They’re both delicious. It just depends how much you want to make!