Looking for the perfect seasonal breakfast pastry? Well, these pumpkin cinnamon rolls are packed full of flavor all rolled up in a sweet cinnamon roll pastry. Serve plain or topped with creamy cream cheese icing.
Are you craving a sweet cinnamon roll recipe but with an autumn twist?
Well, these pumpkin cinnamon rolls are just that!
I mixed pumpkin puree with butter, cinnamon, and light brown sugar together to create a flavorful and delicious filling rolled up in a simple homemade dough.
Even though making your own cinnamon rolls may look intimidating I promise it’s worth it and not hard at all!
Serve them with or without maple cream cheese frosting but anyway you serve them up they will be delicious!
Table of Contents
Ingredients in pumpkin cinnamon rolls
- Milk – I used whole milk for this recipe but you can easily substitute in any milk you like or have on hand. Non-dairy milk will work well here too!
- Butter – This adds richness to the dough and helps bring together the filling.
- Instant Yeast – Yeast helps the dough rise. I used instant yeast in this recipe but if you have active dry yeast make sure to bloom it in the warm milk beforehand.
- All-purpose flour – I went with a simple all-purpose flour to help the pumpkin and cinnamon shine in this breakfast staple.
- Dark brown sugar – I love how dark brown sugar is full of molasses flavor with works so well with the cinnamon and pumpkin. If you dont’ have dark brown sugar you can use light brown sugar in it’s place or even granulated sugar.
- Pumpkin puree – This obviously makes these cinnamon rolls turn into pumpkin cinnamon rolls! I used canned pumpkin puree.
- Ground Cinnamon – I love cinnamon and you can’t make cinnamon rolls without cinnamon! If you want to add additional spice try using half cinnamon and half pumpkin pie spice. Or by adding in a few dashes of nutmeg, cloves, and ginger.
What yeast is best for cinnmaon rolls?
For this recipe I used instant yeast because it’s what I have on hand and I like that it does not need to be proofed like active dry yeast.
In this recipe I used this instant yeast.
You can typically find yeast at your grocery store in the baking aisle, at online baking shops like King Arthur Flour, or Amazon.
Can I proof these cinnamon rolls overnight in the refridgerator?
Yes!
If I plan on making these cinnamon rolls in the morning I will prepare as normal but instead of letting the rolls rise for the final 1 hour rise I simply cover them with plastic wrap, place them in the fridge, and let them very slowly rise through the night.
The next morning I take them out of the fridge, set them on the counter for a 45 minutes, bake as instructed and devour!
What frosting should I use for these pumpkin cinnamon rolls?
What frosting you use (or don’t use) it totally up to you!
I’ve included a maple cream cheese frosting to go along with the pumpkin cinnamon rolls but you could easily use your favorite icing or cream cheese frosting recipe.
How do I store leftover cinnamon rolls?
If you’re lucky you might have a few pumpkin cinnamon rolls leftover and I’m sure you’re wondering the best way to keep them fresh for the next day.
Typically I will just store any leftover cinnamon rolls in an airtight container either on the counter or in the refrigerator for up to 2 days.
These pumpkin cinnamon rolls can also be frozen! Just wrap any unfrosted rolls in plastic wrap, or foil, and place in a ziptop bag in the freezer for up to 2 months.
Love these pumpkin cinnamon rolls?
Why not try a few of my other delicious sweet breakfast recipes?
- Still craving that fall time sweetness? Try my Baked Apple Cider Donuts.
- Dreaming of peach season? Try my Air Fryer Peach Fritters.
- How about a fun twist to stuffed apples? Try my Oatmeal Stuffed Breakfast Baked Apples.
- Need a classic breakfast that is sure to impress? Try my Baked Blueberry Oatmeal.
- Love your breakfast super sweet? Try my S’mores French Toast.
Pumpkin Cinnamon Rolls
Equipment
Ingredients
For dough:
- 1 cup warm whole milk about 100-110 degrees F
- 2 tablespoons butter melted but cooled slightly
- 2-1/4 teaspoons 1 packet instant yeast
- 3 cups all-purpose flour
- 1/4 cup dark brown sugar
For filling:
- 1/3 cup pumpkin puree
- 3 tablespoons butter softened
- 3/4 cup dark brown sugar
- 2 teaspoons ground cinnamon
For frosting:
- 4 ounces cream cheese room temperature
- 3 tablespoons unsalted butter room temperature
- 1/4 cup powdered sugar
- 3 tablespoons maple syrup
- 1 tablespoon whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple extract optional
- 1/8 teaspoon kosher salt
Instructions
For Dough:
- In a large bowl, combine the milk, melted butter, and yeast.
- Slowly add the flour and brown sugar, stirring as you add. This will help incorporate all of the flour smoothly. You can also do this in the bowl of a stand mixer fitted with the paddle attachment if you’d prefer.
- Once all of the flour has been incorporated, transfer the dough to a lightly floured surface and knead for 2-3 minutes, or until the dough is smooth and elastic. When you press it gently, it should bounce back about 50%.
- Transfer the dough to a lightly oiled bowl and place it in a warm spot to rise until doubled in size– about 90 minutes.
Fill & Bake:
- Once the dough has doubled in size, turn it out on a lightly floured surface again (no need to punch the dough down) and roll it out to a 1/4 inch thick rectangle.
- In a small bowl, combine the filling ingredients – pumpkin puree, softened butter, light brown sugar, and ground cinnamon.
- Spread the mixture over the dough, making sure it covers all of the dough evenly.
- Starting with the shortest side, roll the cinnamon rolls tightly into a log.
- Place the log seam side down and slice them into 8 rolls, each about 1.25” thick.
- Grease a 9×13 baking dish with butter non-stick baking spray and place the rolls into the pan, making sure they’re no more than 1” apart.
- Set the rolls aside to rise again until they’ve doubled in size, about 1 hour.
- While the rolls rise, preheat your oven to 375 degrees F.
- Bake the rolls for 18-20 minutes, or until they are golden brown around the edges and fully set in the center.
- Frost and serve!
- Store in an airtight container in the fridge for up to two days.
For Frosting:
- In a bowl of a mixer add cream cheese and butter.
- Using a paddle attachment mix until smooth.
- Add in powdered sugar, maple syrup, milk, vanilla exact, maple extract, and kosher salt.
- Mix until combined and fluffy.
- If the mixture is too thin add more powdered sugar, if
it's too thick thin out with more maple syrup or milk.
Nutrition
Gina
Monday 8th of November 2021
Delicious fall weekend breakfast - the gooey centers are my favorite!
Natalie
Monday 8th of November 2021
Oh wow, these pumpkin rolls look amazing. I can imagine having them for breakfast with a cup of coffee. I have to give them a try asap.