Pumpkin Cinnamon Rolls

Name: Pumpkin Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 1 cup warm milk; 0.5 cup canned pumpkin puree; 0.25 cup melted butter; 0.5 cup sugar; 2.75 cups all-purpose flour; 2.25 tsp active dry yeast; 1 tsp salt; 1 tsp ground cinnamon; 0.25 tsp nutmeg; 0.5 cup brown sugar; 1 tbsp ground cinnamon; 2 tbsp softened butter

These pumpkin cinnamon rolls are the perfect blend of fall flavors and comforting sweetness. The soft, fluffy dough infused with pumpkin puree and warm spices pairs beautifully with the sweet cinnamon filling. Whether you top them with cream cheese frosting, a sugar glaze, or powdered sugar, they are sure to be a hit. Perfect for breakfast, brunch, or a cozy dessert, these rolls are a delightful treat for any occasion.

canned pumpkin puree

Step 1

Divide the ingredients into two groups: 'Wet ingredients' (warm milk, pumpkin puree, melted butter) and 'Dry ingredients' (flour, sugar, yeast, salt, cinnamon, nutmeg).

Step 2

Mix the wet ingredients in one large bowl until smooth.

Step 3

In another bowl, combine all the dry ingredients.

Step 1

Slowly add the dry mixture to the wet mixture.

Step 2

Mix everything until a soft dough forms.

Step 3

Knead the dough for about 8–10 minutes on a lightly floured surface until it becomes smooth and elastic.

Step 4

If the dough feels too sticky, add a little flour. If too dry, add a spoon of milk.

Step 1

Place the dough in a lightly greased bowl.

Step 2

Cover it with a clean cloth and let it rise in a warm place for 1 hour, or until it doubles in size.

Step 3

This step is important because the yeast helps the dough become soft and fluffy.

Step 1

Punch the dough down gently to remove air.

Step 2

Roll it out into a large rectangle about ½ inch thick.

Step 3

Spread softened butter evenly over the dough.

Step 4

Mix brown sugar and cinnamon, then sprinkle it evenly over the buttered surface.

Step 1

Carefully roll the dough tightly from one side into a log shape.

Step 2

Cut the log into equal pieces about 1–1½ inch thick slices.

Step 3

Place the rolls in a greased baking pan, leaving a little space between them.

Step 1

Cover the pan and let the rolls rise again for 30 minutes.

Step 2

They will become slightly bigger and softer.

Step 1

Preheat the oven to 350°F (180°C).

Step 2

Bake the rolls for 20–25 minutes until golden brown on top.

Step 1

Top the warm rolls with cream cheese frosting, a simple sugar glaze, or just powdered sugar.

Make sure the milk is warm, not hot, to activate the yeast properly.

For a stronger pumpkin flavor, you can add a pinch of pumpkin spice to the dough.

Use dental floss to cut the rolls cleanly without squishing them.

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before rolling and filling.

Can I freeze the rolls?

Yes, you can freeze the unbaked rolls after shaping them. Thaw and let them rise before baking.

What can I use instead of cream cheese frosting?

You can use a simple sugar glaze or powdered sugar as a topping.

How do I store leftover rolls?

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Skip the step of activating the yeast in warm milk and mix it directly with the dry ingredients.

canned pumpkin puree

Step 1

Divide the ingredients into two groups: 'Wet ingredients' (warm milk, pumpkin puree, melted butter) and 'Dry ingredients' (flour, sugar, yeast, salt, cinnamon, nutmeg).

Step 2

Mix the wet ingredients in one large bowl until smooth.

Step 3

In another bowl, combine all the dry ingredients.

Step 1

Slowly add the dry mixture to the wet mixture.

Step 2

Mix everything until a soft dough forms.

Step 3

Knead the dough for about 8–10 minutes on a lightly floured surface until it becomes smooth and elastic.

Step 4

If the dough feels too sticky, add a little flour. If too dry, add a spoon of milk.

Step 1

Place the dough in a lightly greased bowl.

Step 2

Cover it with a clean cloth and let it rise in a warm place for 1 hour, or until it doubles in size.

Step 3

This step is important because the yeast helps the dough become soft and fluffy.

Step 1

Punch the dough down gently to remove air.

Step 2

Roll it out into a large rectangle about ½ inch thick.

Step 3

Spread softened butter evenly over the dough.

Step 4

Mix brown sugar and cinnamon, then sprinkle it evenly over the buttered surface.

Step 1

Carefully roll the dough tightly from one side into a log shape.

Step 2

Cut the log into equal pieces about 1–1½ inch thick slices.

Step 3

Place the rolls in a greased baking pan, leaving a little space between them.

Step 1

Cover the pan and let the rolls rise again for 30 minutes.

Step 2

They will become slightly bigger and softer.

Step 1

Preheat the oven to 350°F (180°C).

Step 2

Bake the rolls for 20–25 minutes until golden brown on top.

Step 1

Top the warm rolls with cream cheese frosting, a simple sugar glaze, or just powdered sugar.

Make sure the milk is warm, not hot, to activate the yeast properly.

For a stronger pumpkin flavor, you can add a pinch of pumpkin spice to the dough.

Use dental floss to cut the rolls cleanly without squishing them.

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before rolling and filling.

Can I freeze the rolls?

Yes, you can freeze the unbaked rolls after shaping them. Thaw and let them rise before baking.

What can I use instead of cream cheese frosting?

You can use a simple sugar glaze or powdered sugar as a topping.

How do I store leftover rolls?

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Skip the step of activating the yeast in warm milk and mix it directly with the dry ingredients.

Pumpkin Cinnamon Rolls

Stuck mid-recipe?

Ingredients

For the Dough

For the Filling

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

0.0kcal

Protein

0.0g

Carbs

0.0g

Sugars

0.0g

Healthy Fat

0.0g

Unhealthy Fat

0.0g

% Daily Value based on a 2000 calorie diet

How to make Pumpkin Cinnamon Rolls

Prepare the Ingredients

Make the Dough

First Rise

Roll and Fill

Shape the Rolls

Second Rise

Bake

Final Touch (Optional but Recommended)

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

0.0kcal

Protein

0.0g

Carbs

0.0g

Sugars

0.0g

Healthy Fat

0.0g

Unhealthy Fat

0.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

FAQS

mao mao

(@sushma_meti)

Pumpkin Cinnamon Rolls

Stuck mid-recipe?

Ingredients

For the Dough

For the Filling

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

0.0kcal

Protein

0.0g

Carbs

0.0g

Sugars

0.0g

Healthy Fat

0.0g

Unhealthy Fat

0.0g

% Daily Value based on a 2000 calorie diet

How to make Pumpkin Cinnamon Rolls

Prepare the Ingredients

Make the Dough

First Rise

Roll and Fill

Shape the Rolls

Second Rise

Bake

Final Touch (Optional but Recommended)

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)