Pumpkin Cinnamon Rolls
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This recipe for Pumpkin Cinnamon Rolls is one of my favorites. It’s the perfect sweet to enjoy on a crisp fall morning. Everyone will love the rich pumpkin flavor of these cinnamon rolls.
Fall is my absolute favorite time of the year. I especially love being in the kitchen, exploring every conceivable way to incorporate pumpkin into my creations.
Last week I made a batch of cinnamon rolls. So this week I decided to give them a fall-inspired twist and sneak some pumpkin and spices into the dough.
Let’s make some Pumpkin Cinnamon Rolls!
How to make Pumpkin Cinnamon Rolls:
If you’ve ever made cinnamon rolls before, the process is pretty similar. The only big change is adding pumpkin puree and including lots of fall spices.
Let me tell you – they are pretty amazing! Just another reason to love pumpkin. I topped them off with a maple cream cheese icing that is the perfect complement!
That’s it! These just might be my new favorite pumpkin treat.
I know that making dough at home is slightly intimidating, but I promise you it’s a lot easier than it looks. Plus, once you taste these Pumpkin Cinnamon Rolls, you realize it was all worth it.
Yep, they are that amazing.
And the golden orange color of the baked dough is quite beautiful.
If you like these Pumpkin Cinnamon Rolls, try these recipes too:
- Pumpkin Cinnamon Roll Cookies
- Frosted Pumpkin Cookies
- Baked Pumpkin Oatmeal
- Pumpkin White Chocolate Bread Pudding
- Pumpkin Spice Cheesecake Dip
Let’s check out the recipe for these little rolls of pure joy! I hope you’ll give them a try!
Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting
Ingredients
Dough:
- ¼ ounce package yeast
- ½ cup warm water
- ½ cup scalded milk
- ¼ cup sugar
- 1/3 cup butter melted
- 1 teaspoon salt
- 1 cup canned pumpkin puree
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- 1 egg
- 4 - 5 cups all-purpose flour
Filling:
- ½ cup softened butter (plus more for pan)
- 3/4 cup sugar (plus more for pan)
- ¼ cup brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Maple Cream Cheese Frosting:
- 4 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 1 ½ cups confectioner’s sugar
- ½ teaspoon vanilla
- ½ teaspoon Mapleine (maple extract)
- ¼ teaspoon salt
Instructions
- In a small bowl, dissolve yeast in warm water and set aside.
- In a stand mixer bowl, combine milk, sugar, melted butter, pumpkin puree, spices, salt, and egg with a spoon. Attach the bowl to the mixer with the dough hook attached. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead with dough hook for about 5 minutes. (If not using a stand mixer, knead dough on lightly floured surface for 5 to 10 minutes.) Place in well-greased bowl, cover, and let rise until doubled in size, usually 1 to 1 1/2 hours.
- When doubled in size, punch down dough. Roll out on floured surface into a 15 by 9-inch rectangle. Spread softened butter all over dough. In a small bowl, mix together sugar, cinnamon, and pumpkin pie spice. Then sprinkle over buttered dough. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
- Coat the bottom of 13 x 9 baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Preheat oven to 350 degrees F.
- Bake for about 30 minutes or until nicely browned.
- Meanwhile, mix cream cheese, butter, confectioner’s sugar, salt, Mapleine, and vanilla until smooth. For a thicker icing, add more powdered sugar. Spread over slightly cooled rolls.
Oh my gosh Michael, these were absolutely delicious! I just made them for my annual Christmas brunch with my girlfriends and they were a hit!!! I have to say I was very nervous to use yeast as I’m not familiar with baking bread. As with some of the other reviewers, I was very concerned with the consistency of the dough- I had no idea what to look for. I used 5 cups of flour and used the dough hook and my Kitchen Aid. The dough was still a bit sticky before I proofed it, but I didn’t want to add more flour because I was afraid they’d taste like hockey pucks. After proofing, the dough was still a little sticky, but I made sure to roll them out on a heavily floured surface and they turned out great! Also, if anyone out there has a “proof” feature on their range is highly recommend using it. I used mine and it ensured that my dough doubled in size. Thank you so much for this recipe.
xo Emily
These are amazing! I can’t even bake cookies, but I managed to bake your pumpkin cinnamon roles. I almost fell over! I got to use my Kitchen-Aide mixer for the first time since we got it as a wedding gift 2 and a half years ago. I never thought I’d use it. Sadly, I don’t think I’ll be able to make these often, I’ll eat entirely too many, Lol. Thanks so much for posting this recipe 🙂
Hello. This recipe sounds delicious! I was wondering if I could make these the night before and bake in the morning? After cutting and putting them in the pan would I let them rise then refrigerate? Or refrigerate then let them rise? Would they have to come to room temperature then let them rise? Sorry of all the questions. I’ve always shied away from recipes containing yeast but these look too good not to try. Thanks for your time!
I’m honestly not sure. If it were me though, I would make the dough the night before. In the morning I’d roll it out, let them rise and bake them. I think that would work best.
xo Michael
I am making these right now! Just popped them in the oven. Thank you for this delicious looking recipe. I am as pumpkin addict!
Just to add to the flour measurement post, I ended up using about 6 cups of flour in the bread with my Kitchen Aid.
Michael, the main question I have is: Where did you find those napkins? I am throwing a confetti party and those would be per-fect.
Thanks again for this recipe. Found it on Pinterest and I’ve already emailed your link to my grandma, mother and mother-in-law.
These are, bar none, the best cinnamon rolls I have ever had! I’ve made a few batches over the past couple of months and have received rave reviews. Thanks so much for sharing this recipe!
Thank you so much! I’m so glad you’re loving them!
xo Michael
Made these yesterday and I could not have been more thrilled with the results! As a first time baker of this caliber (i.e. using yeast, etc.) I was amazed at how well they turned out. I will say,however, it took me about 6 cups of flour for it to be doughy enough to handle and not so sticky. Also, they were more time consuming than I was anticipating, as i’m not used to allowing time to dough to rise. My previous baking experience has consisted mostly of cookies or muffins 🙂
I was pleasantly surprised with the balance of flavors. I initially thought it would be a) too sugary and b) too much cinnamon–neither was the case. And the maple cream cheese frosting was perfect! I drizzled mine over top so not to have too much frosting but enough to get the flavor. I look forward to making these again for Thanksgiving brunch. Thanks for sharing!
I’m attempting to make these now. The dough tastes good, so I’m hopeful. My one worry is, that I like many, am not very comfortable working with yeast. Four to 5 cups of flour is very vague. What is the texture of my dough supposed to be? Mix until easy to handle… that is also vague. I’d expect with a blog post that there would be photo steps or explanations of what texture I’m looking for. I have a feeling my dough is too sticky, even though I added between 4-5 cups of flour. And since I was in the middle of making them, I don’t have the time to find a different blog post with photos of dough texture. I’ll certainly be sad if it doesn’t work. While it’s rising I guess I’ll go find photos of what I should have been aiming for. Wish me luck!
Kat – that is why I started this whole series to help tackle my fear of yeast. I hope you bread turned out wonderfully. Every blogger posts recipes differently. Sorry if you didn’t find my post adequate. Regardless, I hope your rolls turned out wonderfully!
xo Michael
Hi Michael,
I’d love to try this recipe however, I’d like to break it up into a couple of days (today is Tuesday and want to have them for a get together Thursday a.m.).
Any thoughts on breaking up the tasks? Perhaps making the dough, kneed it and putting it in the fridge over night to bake on Thursday morning?
Appreciate your thoughts!
Nora
Nora – yes. I think that would work. I’ve never made a dough overnight, but your logic makes sense. That way, you’d only need to let the rolls rise before baking them on Thursday morning.
I hope that helps!
xo Michael
Thanks Michael for your reply.
I’m going to think about trying it pending the kiddies give me some ‘me’ time in the evening tomorrow. Appreciate the feedback.
Cheers!
Nora
Haha. Good luck!
xo Michael
Made this recipe today…. can i just say AMAZING! Delicious in all the right ways! My family loves fall flavored foods so i have been making EVERYTHING pumpkin and these were defiantly a hit!
Yay! I’m so glad the recipe turned out well for you. Aren’t they delish!! Enjoy!
xo Michael
These look delicious! If it wasn’t 10 at night, I would be making these right now!
Hahaha. Get them started so they are ready in the morning. 😉
xo Michael
Please can you tell me what size pan you used? thanks
Oops. Did I leave that out of the recipe? It’s a 13X9 pan.
xo Michael
Great – thank you – recipe sounds fab and photography is wonderful as ever
hi from London! x
Thank you!!
xo Michael
Omg they look incredible, Michael! I just posted pumpkin dinner rolls today and was *this close* to making cinn rolls and thought oh, well, dinner rolls are healthier, and maybe people would like that better…til I see these rolls of yours. You clearly have the right idea! Pinned!
And I totally appreciate you pinning my Cranberry Bliss Bars yesterday – thank you! 🙂
You bet! I can’t wait to make them. And I’m sure your dinner rolls were just as fabulous!
xo Michael
How are you not 450 pounds when you are baking such yummies all of the time?! You post some awesome recipes and I appreciate you sharing them. I can’t wait to make this one. It sounds incredible!
Hahaha. Good question! I just don’t eat TOO much of it. But it’s okay to indulge every once and a while. Right?
xo Michael
These look divinely, wonderfully, DANGEROUSLY good!! Oh my!!
Haha. They ARE!
Thank you!
xo Michael
OH YUM, now I know what I will be doing Saturday morning! Thank you Michael!!!!
So… you couldn’t stop with cookies?? These are going right to my hiney. They look amazing! Pinning, as always. Now go decorate a pumpkin or something less fattening. lol
xo
(I forgot to mention how much I love the gold flatware. Love.)
it was a pleasure having you as our guest!! can’t wait to give these a try. 🙂
Jen
It’s always a JOY being a part of September Spooktacular! Thanks for having me!
xo Michael
These look scrumptious.
How are you not fat.
You come up with such inventive combinations and things to try, Michael. And I love that you take the time tweak the recipes and make them your own. You truly lead an inspiring life!
What a wonderful sweet comment! Thank you so much Jamie. That means the world to me.
xo Michael
Do you know if the dough freezes well? I would be nice to bake them 2-3 at a time… Otherwise I might eat them all up!!
Thanks for sharing!
I haven’t tried freezing the dough, so I’m not sure. They are delicious though!
xo Michael