There’s something about the first cool morning of fall that makes me crave warm, spiced baked goods. Last October, I woke up early one Saturday and decided to make cinnamon rolls – but with a seasonal twist. The smell of pumpkin and cinnamon filling the kitchen while everyone was still asleep? That’s the kind of morning magic I live for. These pumpkin spice rolls have become our weekend tradition ever since.
What makes this cinnamon roll recipe special is the pumpkin puree mixed right into the dough. It keeps the rolls incredibly soft and adds that subtle sweetness we all love about fall breakfast treats. You’re looking at about 2.5 hours total (including rise time), but the active work is maybe 30 minutes. Even if you’ve never made yeasted dough before, this recipe walks you through each step.
The rolls come out pillowy soft with warm spices like cinnamon, nutmeg, and ginger. The cream cheese frosting on top? It melts into all those swirls and creates little pockets of sweetness. Perfect for lazy Sunday mornings or when you want to impress guests at brunch.
Why You’ll Love This Recipe
These aren’t your standard cinnamon rolls. The pumpkin adds moisture that keeps them soft for days (if they last that long). The spice blend is warming without being overpowering, and the orange dough looks beautiful when you slice into the swirls.
I love that you can prep the dough the night before, let it rise in the fridge, and bake them fresh in the morning. Less waiting, more eating. The recipe makes 12 generous rolls, enough to feed a crowd or freeze half for later.
Ingredients You’ll Need
For the Dough:
- 480g all-purpose flour (about 4 cups)
- 50g granulated sugar (1/4 cup)
- 7g instant yeast (1 packet or 2 1/4 tsp)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 tsp salt
- 240ml whole milk (1 cup), warmed to 110°F
- 120g pumpkin puree (1/2 cup) – not pumpkin pie filling
- 60g unsalted butter (4 tbsp), melted
- 1 large egg, room temperature
Substitutes: You can use 2% milk instead of whole milk. For dairy-free, try oat milk and vegan butter. If you don’t have pumpkin puree, sweet potato puree works surprisingly well.
For the Filling:
- 100g light brown sugar (1/2 cup, packed)
- 2 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 45g unsalted butter (3 tbsp), softened
For the Cream Cheese Frosting:
- 115g cream cheese (4 oz), softened
- 60g unsalted butter (4 tbsp), softened
- 180g powdered sugar (1 1/2 cups)
- 1 tsp vanilla extract
- 1-2 tbsp milk (to thin if needed)
- Pinch of salt
Kitchen Equipment
- Stand mixer with dough hook (or large bowl for hand kneading)
- Rolling pin
- 9×13 inch baking pan
- Mixing bowls
- Pastry brush
- Sharp knife or dental floss for cutting
- Measuring cups and spoons
- Kitchen thermometer (helpful but not required)
Step-by-Step Instructions
Make the Dough
- Warm the milk to about 110°F – it should feel warm but not hot when you test it on your wrist.
- Mix flour, sugar, yeast, cinnamon, nutmeg, ginger, and salt in your stand mixer bowl with the dough hook attached.
- Add the warm milk, pumpkin puree, melted butter, and egg to the dry ingredients.
- Mix on low speed for 1 minute until everything comes together into a shaggy dough.
- Increase to medium speed and knead for 6-8 minutes until the dough is smooth and elastic. It should pull away from the sides of the bowl but still feel slightly sticky. If kneading by hand, this takes about 10 minutes on a floured surface.
- Form the dough into a ball and place it in a greased bowl, turning once to coat all sides.
- Cover with a damp kitchen towel or plastic wrap and let rise in a warm spot for 60-90 minutes until doubled in size. I like to turn my oven to 200°F for 1 minute, turn it off, and let the dough rise in there.
Prepare the Filling and Roll
- Mix brown sugar, cinnamon, and nutmeg in a small bowl while the dough rises.
- Grease your 9×13 inch baking pan with butter or cooking spray and set aside.
- Punch down the risen dough to release air bubbles and turn it out onto a lightly floured surface.
- Roll the dough into a 12×18 inch rectangle – try to keep the edges as straight as possible for even rolls.
- Spread the softened butter evenly over the entire surface of the dough, leaving a 1/2 inch border along one long edge.
- Sprinkle the cinnamon-sugar mixture over the buttered dough and press it gently with your hands so it sticks.
- Roll the dough tightly from the long edge without the border, keeping the roll even as you go.
- Pinch the seam closed and position the roll seam-side down.
- Cut the log into 12 equal pieces using a sharp knife or unflavored dental floss. For the floss method, slide it under the log, cross the ends over the top, and pull – it slices without squishing.
- Arrange the rolls in the prepared pan with a bit of space between them (they’ll expand).
- Cover the pan with a towel and let the rolls rise for another 30-45 minutes until puffy and touching each other.
Bake the Rolls
- Preheat your oven to 350°F while the rolls finish their second rise.
- Bake for 25-30 minutes until the tops are golden brown and the center rolls are cooked through. If the tops brown too quickly, tent with foil for the last 10 minutes.
- Remove from the oven and let cool for 10 minutes while you make the frosting.
Make the Frosting
- Beat softened cream cheese and butter together for 2 minutes until light and fluffy.
- Add powdered sugar one cup at a time, beating well after each addition.
- Mix in vanilla extract and a pinch of salt.
- Add milk 1 tablespoon at a time if the frosting is too thick – you want it spreadable but not runny.
- Spread the frosting generously over the warm (not hot) rolls, letting it melt into the crevices.
Tips for Perfect Rolls
The temperature of your milk matters more than you’d think. Too hot and you’ll kill the yeast. Too cold and it won’t activate properly. That 110°F sweet spot is key.
Don’t skip the second rise after cutting the rolls. This is what makes them super fluffy instead of dense. I know it’s tempting to rush, but those extra 30 minutes are worth it.
If your kitchen is cold, the dough will take longer to rise. You can create a warm environment by filling a large bowl with hot water, placing it on the bottom oven rack, and putting your covered dough on the rack above it (oven off, obviously).
For overnight rolls, prepare through step 17, then cover the pan tightly with plastic wrap and refrigerate. In the morning, let them sit at room temperature for 45 minutes before baking.
Use a scale if you have one. Measuring flour by weight is more accurate than cups and helps ensure your dough has the right consistency.
Serving Suggestions
These pumpkin spice rolls are perfect on their own, but I love serving them alongside quick and easy breakfast options for a complete brunch spread. A crispy bacon or sausage on the side balances the sweetness nicely.
Pair them with hot coffee, spiced chai, or apple cider. The warm spices complement fall beverages beautifully.
For a dessert twist, serve them slightly warm with a scoop of vanilla ice cream melting on top. Sounds indulgent? It absolutely is.
Storage and Freezing
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm them in the microwave for 15-20 seconds before eating.
To freeze unbaked rolls, prepare through step 17, then wrap the entire pan tightly in plastic wrap and foil. Freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight, let them come to room temperature and complete the second rise (about 1 hour), then bake as directed.
You can also freeze baked rolls without frosting. Wrap individual rolls in plastic wrap, then place in a freezer bag. Thaw at room temperature and warm in the microwave. Make fresh frosting when you’re ready to serve.
Frequently Asked Questions
Can I make these without a stand mixer? Absolutely. Mix the ingredients in a large bowl and knead by hand on a floured surface for about 10 minutes. Your arms will get a workout, but the results are just as good.
Why is my dough too sticky? Pumpkin puree can vary in moisture content. If your dough seems wet after kneading, add flour 1 tablespoon at a time until it’s tacky but not sticky. You want it to be slightly sticky to the touch but not clinging to your hands.
Can I reduce the sugar? The sugar in the dough feeds the yeast, so I wouldn’t reduce it there. You could cut the filling sugar to 1/3 cup if you prefer less sweetness, especially if you’re using a generous amount of frosting.
What if I don’t have instant yeast? You can use active dry yeast instead. Dissolve it in the warm milk with a pinch of sugar and let it sit for 5-10 minutes until foamy before adding to the other ingredients.
Why This Recipe Works
The pumpkin puree does double duty here. It adds moisture that keeps the rolls soft for days, and it contributes natural sweetness that means we can use less sugar. The puree also creates that gorgeous orange color that makes these rolls look as special as they taste.
Using both milk and butter in the dough creates what bakers call an “enriched dough.” This means more flavor and a softer texture compared to basic bread dough. These rolls stay tender even the next day.
The cream cheese frosting is more stable than a simple powdered sugar glaze. It doesn’t get absorbed into the rolls as quickly, so you get that creamy contrast with every bite.
Making cinnamon rolls from scratch might seem ambitious, but this recipe proves it’s totally doable. The process is straightforward, and most of the time is just waiting for the dough to rise – which means you can do other things while the yeast does its work.
These pumpkin spice cinnamon rolls have become my go-to for fall gatherings. They’re impressive enough for guests but easy enough for a regular weekend. Plus, they make your whole house smell incredible.
If you’re looking for more cozy desserts and sweet treats to try this season, these rolls are the perfect place to start. Once you nail this recipe, you’ll probably find yourself making them all autumn long.
Recipe Details:
- Servings: 12 rolls
- Prep Time: 30 minutes
- Rise Time: 90-135 minutes
- Cook Time: 25-30 minutes
- Total Time: 2 hours 45 minutes
- Difficulty Level: Intermediate
- Cuisine: American
Nutrition (per roll with frosting): Approximately 380 calories, 6g protein, 58g carbohydrates, 14g fat
