Pumpkin Cinnamon Rolls (Printable)

Soft pumpkin-infused rolls swirled with cinnamon sugar and topped with cream cheese frosting—perfect for autumn.

# What You’ll Need:

→ Dough

01 - 3 ½ cups all-purpose flour, plus extra for dusting
02 - 1 packet (2 ¼ teaspoons) active dry yeast
03 - ⅓ cup granulated sugar
04 - ½ cup whole milk, lukewarm
05 - ¾ cup canned pumpkin purée
06 - ¼ cup unsalted butter, melted
07 - 1 large egg, room temperature
08 - 1 teaspoon vanilla extract
09 - ½ teaspoon salt
10 - 1 teaspoon ground cinnamon
11 - ½ teaspoon ground nutmeg

→ Filling

12 - ⅔ cup brown sugar, packed
13 - 2 tablespoons ground cinnamon
14 - ¼ cup unsalted butter, softened

→ Cream Cheese Frosting

15 - 4 ounces cream cheese, softened
16 - ¼ cup unsalted butter, softened
17 - 1 cup powdered sugar, sifted
18 - ½ teaspoon vanilla extract
19 - Pinch of salt

# How To Make:

01 - Combine warm milk and yeast in a large bowl. Let sit for 5 minutes until mixture becomes foamy, indicating the yeast is active.
02 - Add sugar, pumpkin purée, melted butter, egg, and vanilla extract to the yeast mixture. Whisk until thoroughly combined and smooth.
03 - Gradually incorporate flour, salt, cinnamon, and nutmeg. Knead for 6 to 8 minutes until a soft, elastic dough forms. Add additional flour by the tablespoon if dough remains sticky.
04 - Transfer dough to a lightly greased bowl, cover with plastic wrap or a clean towel, and place in a warm area. Let rise until doubled in volume, approximately 1 hour.
05 - Punch down risen dough and roll out on a floured surface into a 16x12-inch rectangle, maintaining even thickness throughout.
06 - Spread softened butter evenly over dough, leaving a ½-inch border. Combine brown sugar and cinnamon, then sprinkle mixture uniformly over buttered surface.
07 - Roll dough tightly from the long edge. Using a sharp knife or unflavored dental floss, slice into 12 equal pieces.
08 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 30 to 40 minutes until noticeably puffy.
09 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until golden brown and fully cooked through the center.
10 - Beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla extract, and salt. Continue beating until frosting is light and fluffy.
11 - Spread cream cheese frosting generously over warm rolls. Serve immediately while still slightly warm for optimal texture.

# Top Suggestions:

01 -
  • The pumpkin in the dough creates an incredibly tender texture that stays soft even days later, something I discovered after accidentally leaving some covered on the counter overnight.
  • These rolls strike the perfect balance between decadence and comfort, making them suitable for both special brunches and ordinary Sunday mornings when you need something to brighten your day.
02 -
  • The dough should remain slightly tacky, not dry, which I learned after making brick-like rolls when I added too much flour during kneading.
  • Letting the rolls do their second rise in the pan overnight in the refrigerator not only saves morning prep time but actually enhances the flavor development substantially.
03 -
  • Grate cold butter directly into your flour mixture rather than trying to cut in room temperature butter if you want an even flakier texture.
  • Let the frosted rolls sit for at least 10 minutes before serving, giving the flavors time to meld and the frosting to slightly set, creating that perfect bite-worthy consistency.
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