Go Back
+ servings
Overhead shot of pumpkin cinnamon rolls.

Best Pumpkin Cinnamon Rolls

Rich and delish
These pumpkin cinnamon rolls are melt in your mouth soft, made with pumpkin puree and fall spices in the dough, filled with cinnamon filling, and topped with maple cream cheese icing. These are a dream!
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Rise time 2 hours
Total Time 2 hours 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 rolls
Calories 435 kcal

Ingredients
 
 

For the dough:

  • 4 cups Flour
  • ¼ cup Sugar
  • ¼ cup Brown sugar
  • 1 tablespoon Instant yeast
  • 2 teaspoon Kosher salt
  • ½ teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon Ginger
  • 1 Eggs
  • 1 teaspoon Vanilla extract
  • 60 g Butter soften
  • ¾ cup Milk
  • ¾ cup Pumpkin puree

For the filling:

  • 115 g Butter soften
  • ¾ cup Brown sugar
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg

For the glaze:

  • 110 g Cream cheese soften
  • 40 g Butter soften
  • ½ teaspoon Vanilla extract
  • 1 cup Powder sugar
  • 3 tablespoon Maple syrup

Instructions
 

  • In a bowl of a stand mixer, add the flour, dry yeast, brown sugar, granulated sugar, cinnamon, ginger, and nutmeg. Mix with a spoon until combined. Add the salt, and mix until combined.
  • Add the egg, room temperature milk, vanilla extract, pumpkin puree, and cooled melted butter. Start mixing on low until the dough forms.
  • Increase the speed to medium and mix for at least 8 minutes or until the dough is smooth and silky.
  • Cover the bowl with plastic wrap and let the dough rise at room temperature for 1-2 hours or until it’s doubled in size (or even tripled in size).
  • Punch down the dough down and transfer it to a clean floured surface. Sprinkle flour generously on the dough and roll it into a ¼ inch thick rectangle, making sure that the bottom of the dough doesn’t stick to the surface.

Make the cinnamon filling:

  • In a medium mixing bowl, add the room temperature butter (soft to the touch), brown sugar, cinnamon, and nutmeg. Mix until creamy and combined.
  • Spread an even layer of the cinnamon filling on the dough and cut off the sides (creating a rectangle).
  • Cut the dough into 12 equal strips (as seen in the video) and roll each strip into a roll. Place the rolls in a lightly greased 9x13 inch baking pan, cover with a towel and let the rolls rise until doubled in size.
  • Remove the towel, and bake the pumpkin cinnamon rolls in a 180c (350f) oven for 15-17 minutes or until the tops of the rolls are a bit browned.

Make the glaze:

  • In a medium-sized bowl, add the softened cream cheese, softened butter, powder sugar, vanilla extract, and maple syrup. Mix with a spoon or a tiny whisk until creamy and smooth.
  • Top the warm pumpkin cinnamon rolls with the maple cream cheese glaze and serve!

Notes

Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your dough mixes into a homogenous mixture and bakes perfectly.
Measure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Use pure pumpkin puree in this recipe! It is very important that you use pure pumpkin puree in this recipe. Make sure that you are not using the presweetened or pre-spiced pumpkin puree. You will be able to find this information on the ingredient list of your pumpkin puree can. We like using homemade pumpkin puree for this recipe, it has a lot of moisture and makes this pumpkin cinnamon rolls fluffy and moist.
Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have a great dough to work with.
Be patient! Let the dough rise at least until it doubles its size. The more the dough rises, the more fluffy the cinnamon rolls will be.
Make sure that your yeast isn’t expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, wait 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.

Nutrition

Calories: 435kcalCarbohydrates: 71gProtein: 6gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 63mgSodium: 550mgPotassium: 162mgFiber: 2gSugar: 27gVitamin A: 2999IUVitamin C: 1mgCalcium: 68mgIron: 2mg
Keyword Pumpkin Cinnamon Rolls, Pumpkin Cinnamon Rolls Recipe
Tried this recipe?Let us know how it was!