Filled with warm spices and topped with maple–cream cheese icing, these Pumpkin Cinnamon Rolls are everything you love about fall, baked into one irresistible treat.
Once upon a time, there was a cinnamon roll hanging out in a Philadelphia coffee shop in the 1800s. It had crossed the Atlantic with German immigrants, who affectionately called it schnecken—“snail”—because of its rolled-up shape. The Swedes like to claim it, too…and who could blame them? After all, it’s a cinnamon roll for heaven’s sake.
From there, our little roll made its way around the world, leaving a sticky, sweet trail in its wake. Somewhere along the journey, it met pumpkin. How exactly? No one knows. Maybe it was their shared love of cinnamon, nutmeg, and spice. Maybe it was just destiny. Either way, the result—pumpkin cinnamon rolls crowned with cream cheese frosting—is nothing short of irresistible.
When the weather turns chilly and the light golden, these pumpkin cinnamon rolls are the stuff traditions are made of. In this recipe, the pumpkin is baked right into the dough, giving each gooey, soft, flaky bite a depth of flavor that’ll take the chill off any fall day, whether you enjoy them in the morning with your favorite wake-up beverage or in the evening as a dessert.
All the seasonal spices come out for this one. Cinnamon, nutmeg, ginger, cloves, and allspice join the pumpkin-laced dough to create a roll that, when topped with maple-cream cheese icing, melts in your mouth with pure fall flavor. Plus, the aroma wafting from the oven is basically a big, invisible hug.
Working with yeast (it’s easier than you think!)
Maybe you’re a little intimidated by baking with yeast, and that’s OK—it can feel like a mysterious science experiment at first. The truth is, with just a few small tricks, you’ll be a pro in no time. First, add your flour in stages. This helps prevent the dough from becoming too dry or too sticky and makes it much easier to handle once you start kneading.
When you think the dough is ready, try the “windowpane test.” Tear off a small piece and gently stretch it until it thins out in the middle. Hold it up to the light—if light passes through without the dough tearing, you’re good to go. If it breaks, knead for a few more minutes and test again.
As for the yeast itself, there are two main kinds you’ll encounter: active dry and instant (also called quick-rise). Active dry yeast needs to be dissolved in a warm liquid—like milk and butter in this recipe—to “proof,” or wake up the yeast. You’ll know it’s working when little bubbles appear. Instant yeast can be mixed right in with the dry ingredients, though giving it a quick swirl in the warm liquids helps it along. Just make sure that liquid is between 105°F and 110°F—too hot and you’ll kill the yeast; too cool and it won’t activate. If you can comfortably touch the liquid without flinching, it’s just right.
How do I store leftovers?
Pumpkin cinnamon rolls will stay soft and delicious for up to 3 days when stored in an airtight container in the refrigerator. For longer storage, freeze them for up to 3 months. When you’re ready to enjoy, move them to the fridge the night before to thaw, then warm them in the oven or microwave before serving.
Serving suggestions
You can sprinkle chopped pecans or walnuts over the rolls before serving—any favorite nut will do! For extra flavor, give the nuts a quick toast in a skillet or oven first to bring out their warm, nutty aroma.
For a full-on pumpkin spread (why not?), serve these rolls alongside other fall favorites like Pumpkin Cream Cheese Bread, Pumpkin Scones, or Pumpkin Snickerdoodles. Or include them in a pumpkin-themed brunch featuring Pumpkin French Toast, Pumpkin Monkey Bread, or Pumpkin Pancakes. And if you’re still not over your pumpkin kick, try Pumpkin Cheesecake Bars, Oatmeal Pumpkin Cookies, or a Delicious Pumpkin Dip. If you want to take it a step further, you can even make your own Pumpkin Purée to use in these recipes!
Pumpkin Cinnamon Rolls
Ingredients
For The Rolls:
- ⅓ cup whole milk
- 8 tablespoons unsalted butter softened, divided
- ½ cup canned pumpkin not pumpkin pie filling
- ¼ cup granulated sugar
- ¾ teaspoon ground nutmeg divided
- ½ teaspoon salt
- 1 large egg
- 2¼ teaspoons instant or active dry yeast 1 standard packet
- 2⅔ cups all-purpose flour plus more, for dusting
- ½ cup packed light or dark brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
For The Frosting:
- 4 ounces full-fat cream cheese room temperature
- 3 tablespoons pure maple syrup
- 1 tablespoon whole milk
- ⅔ cup confectioners’ sugar sifted
- ⅛ teaspoon ground cinnamon optional
Instructions
To Make The Rolls:
- Warm the milk and 2 tablespoons butter until the butter is just melted and the mixture is lukewarm. Combine the pumpkin, sugar, ¼ teaspoon nutmeg, and salt in a large bowl. Whisk in the milk mixture, egg, and yeast.
- Mix in 1 cup of flour, then add 1⅔ cups more, kneading to form a soft, slightly tacky dough. Perform the windowpane test to ensure proper kneading.
- Let the dough rise in a greased bowl, covered, in a warm place until doubled in size, about 2 hours.
- Grease a baking dish. Punch down the risen dough and roll out into a 10×14-inch rectangle on a floured surface.
- Spread 6 tablespoons softened butter over the dough. Mix the brown sugar and spices, then sprinkle over the butter. Roll up the dough and cut crosswise into rolls. Place in the prepared baking dish.
- Cover the rolls and let rise until doubled, about 1 hour. Preheat the oven to 350°F.
- Bake the rolls for 22-28 minutes, covering with foil if browning too quickly. Let cool slightly before icing.
To Make The Frosting:
- For the frosting, beat the cream cheese until smooth. Add the maple syrup and milk, then the confectioners’ sugar (and optional cinnamon). Spread on the warm rolls.
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