Pumpkin Cinnamon Rolls

Craving a deliciously decadent dessert for pumpkin season? Then these warm, fluffy pumpkin cinnamon rolls are for you! Prepared with an easy homemade cinnamon roll dough made with real pumpkin, this recipe is brimming with the flavor of fall spices, and comes complete with a thick, creamy maple spice frosting to slather over top!

Warm, fluffy, homemade cinnamon rolls fit for pumpkin season

When I really want to treat myself and enjoy a little something sweet, filled with lots of love, warmth, and even some decadence, it's homemade cinnamon rolls that I turn to.

Whether it's my caramel apple cinnamon rolls that beckon during apple season, or my orange cinnamon rolls when I'm longing for that touch of citrusy spice, or my blueberry rolls kissed with lemon during the summer, I love a soft, fluffy sweet roll in all of it's comfy-cozy goodness.

And because of my love of cinnamon rolls, I also really like to tinker with different flavor profiles, which brings me to my latest beloved rendition of this scrumptious sweet treat: pumpkin cinnamon rolls, the ultimate goody for the fall!

Loaded with all the spices we crave during the autumn season, plus real pumpkin, this pumpkin cinnamon roll recipe has a lovely golden-orange hue that totally makes me think of this time golden time of year.

Topped with a thick, rich, creamy maple spice frosting, and perhaps a sprinkle of toasted pecans, I can't think of a cozier pick when pumpkin season rolls around!

My recipe for pumpkin cinnamon rolls

Part of what I really appreciate about this cinnamon roll recipe is that it yields a nice medium-size batch of cinnamon rolls (eight larger rolls) to enjoy and share with loved ones on a leisurely weekend morning, with perhaps a few left over to munch on later on, or even the next day.

The dough for these delectable rolls calls for flour, active dry yeast, some melted butter, milk, sugar, a whole egg plus a yolk for richness, as well as vanilla, pumpkin spice and pure pumpkin.

Once the pumpkin cinnamon roll dough is put together and kneaded for a few moments, it goes into a proofing stage to double in volume, in a warm, draft-free location. I set my little oven to “proof” setting, but one can easily use a closed microwave, or any other location in the kitchen that's warm, where the dough can be undisturbed.

Then, it's all about rolling out the dough once proofed, and then spreading it with softened butter, and sprinkling over brown sugar and more spices (I love this step!) before rolling things up into a log to cut into 8 individual cinnamon rolls.

If making these pumpkin cinnamon rolls to enjoy the same day you prep them, then these cut rolls get nestled into their baking dish (I like a 9 by 13 size pan to give plenty of room for expansion) to rise a second time for a bit, before baking.

However, if you're like me and like to prep your cinnamon rolls the day before you plan on enjoying them, for convenience sake, then you can place those cut cinnamon rolls into their baking pan, cover them tightly with foil, and place into the fridge overnight.

All you'll need to do is bring them to room temperature for about 1 hour 45 minutes (to allow them to warm up and puff up after being cold in the fridge), before baking as directed.

Sure, homemade pumpkin cinnamon rolls may require a little extra TLC and time, but let me tell you, every sweet and pillowy bite makes the effort worth it!

Here's a sneak peek at my pumpkin cinnamon rolls recipe:

(or just jump to the full recipe...)

1. To get started, I prep my dough and take some time to knead it for a few minutes just until soft, pliable and elastic.
2. Then, I place my cinnamon roll dough into an oiled bowl, cover, and place into a warm, draft-free location in my kitchen to double in size.
3. While the dough doubles, I prep my filling ingredients to have on hand for when the dough is ready.
4. Once the dough had doubled, I roll it out to a rectangular shape, and spread the sweet, spiced, buttery filling over it, then roll the dough upwards until it can rest on its seam.
5. Next, I cut the dough log in half, then each of those halves into 4 individual pumpkin cinnamon rolls (for a total of 8 cinnamon rolls).
6. I then place the cinnamon rolls into their baking dish or baking dishes (if using a couple of 9 inch cake pans), and allow them to rise for a short while, until puffed and doubled. (If making ahead, the rolls go into the fridge, covered with foil, until the next day. See specific instructions in the Tips & Tidbits section.)
7. Next, I prep the maple spice frosting, to have ready and on hand for the cinnamon rolls.
8. Then, the pumpkin cinnamon rolls are baked off until lightly golden, soft and fluffy, and allowed to cool for a little while so that the frosting doesn't melt over top (this is optional, and you don't need to wait if you don't mind that frosting melting over the hot cinnamon rolls).
9. Finally, I generously frost the pumpkin cinnamon rolls, sprinkle over some toasted pecans, and perhaps a light dusting of pumpkin spice, and enjoy!

Recipe

Pumpkin Cinnamon Rolls

by Ingrid Beer

Print Recipe

These warm pumpkin cinnamon rolls with maple spice frosting are a fall-inspired take on classic cinnamon rolls, perfect for pumpkin season!

Category: Dessert
Cuisine: American

Yield: 8 cinnamon rolls

Nutrition Info: 499 calories (per pumpkin cinnamon roll)

Prep Time: 30 minutes (does not include proofing time for dough)
Cook time: 24 minutes
Total time: 54 minutes

Pumpkin Cinnamon Rolls Ingredients:

• ¼ cup plus 2 tablespoons canned pure pumpkin (not pumpkin pie filling)
• ½ cup whole milk, divided use
• ⅓ cup plus 1 teaspoon sugar, divided use
• 1 packet active dry yeast (¼ ounce)
• ¼ cup unsalted butter
• 1 teaspoon salt
• 1 tablespoon pure vanilla extract
• 1 large whole egg plus 1 egg yolk
• 2 ½ cups all-purpose flour, plus more for kneading
• 1 teaspoon pumpkin spice

Filling Ingredients:

• 6 tablespoons brown sugar
• 1 ½ teaspoons cinnamon
• 1 teaspoon pumpkin spice
• 3 tablespoons unsalted butter, softened

Maple Spice Frosting Ingredients:

• 4 ounces cream cheese, softened at room temp
• 4 tablespoons unsalted butter, softened at room temp
• ½ teaspoon vanilla extract
• ⅛ teaspoon maple flavor
• ⅛ teaspoon pumpkin spice
• 1 ½ cups powdered sugar
• 1 tablespoon milk
• ½ cup chopped, toasted pecans, optional topping

Preparation:

1. Begin by gathering and prepping all of the cinnamon roll ingredients according to the ingredient list above to have ready and organized for use.
2. Spoon your canned pumpkin puree onto a two-ply piece of paper towel, then top with another piece of paper towel to help absorb some of the moisture. Allow this to sit for 10 to 15 minutes, then peel away the paper towels.
3. Meanwhile, bring ¼ cup of the milk to lukewarm temp (110°), add the 1 teaspoon of sugar, and stir. Sprinkle over the yeast and mix with a fork to dissolve. Allow the yeast to bloom for 5 to 8 minutes, or until foamy.
4. Next, add the remaining ¼ cup of milk, the ⅓ cup of sugar, the butter and the salt to a small sauce pan or pot, and gently warm until the butter is melted and the sugar dissolved. Allow to cool slightly.
5. Add this milk/sugar/butter mixture to a large bowl, and add in the pumpkin, the vanilla, and the whole egg plus egg yolk, and using a hand-held mixer, blend the mixture until smooth.
6. Next, add in 1 (heaping) cup of the flour, and blend that in until smooth.
7. Then, add in the yeast mixture, and blend that in.
8. Now, switching to a wooden spoon, add in the remainder of the flour and mix to combine, forming a shaggy dough. Turn that dough out onto a lightly-floured work surface (it will be quite sticky and moist), and knead the dough for about 6 minutes, until elastic, adding just enough flour as needed to keep the dough from sticking to your surface.
9. Place the dough into a large, lightly oiled bowl, cover with plastic wrap or a tea towel, and place into a warm, draft-free area (a closed microwave is terrific for this) to proof for 1 hour 25 minutes, until doubled in size.
10. While the dough proofs, gather and prep your filling ingredients according to the ingredient list above to have ready and organized for use.
11. To prep your filling, combine the brown sugar with the cinnamon and pumpkin spice, and set aside. Have the softened butter handy nearby, too.
12. Next, gather and prep your maple spice frosting ingredients according to the ingredient list above to have ready and organized for use.
13. To prepare your frosting, add all the ingredients to a large bowl, and using a hand-mixer, mix together until creamy and fluffy. Set aside, or keep in the fridge if your kitchen is too warm.
14. Next, spritz an 13 by 9 inch cake pan or 2, 9 inch round or square cake pans with cooking spray (if using the two cakes pans, you will place 4 rolls into each pan). You can even line with parchment, if desired.
15. Once the dough has doubled, punch it down in the bowl, then turn it out onto your work surface, and gently roll it out to a 14 inch by 10 inch (roughly) rectangle. Spread the 3 tablespoons of softened butter evenly over the surface, then sprinkle the brown sugar/spice mixture evenly all over.
16. Starting from the bottom, tightly roll the filled dough upwards, creating an even log. Pinch the seam, and allow the dough to rest on the seam. Cut the log in half, then cut each half into 4 cinnamon rolls using a sharp knife, gently sawing back and forth rather than squishing the knife down (you will have 8 cinnamon rolls total).
17. Place the rolls into the prepared pan(s) or baking dish, and allow them to proof once more in a warm, draft-free area for 45 minutes, until doubled in size. (See notes in Tips & Tidbits below for overnight instructions.)
18. Once doubled, preheat your oven to 350°, then bake the pumpkin cinnamon rolls for 20 to 24 minutes (mine took roughly 21 minutes), until golden and just baked through.
19. Allow them to cool in the pan for about 20 minutes, then frost with the maple spice frosting, sprinkle with the toasted pecans if using, and enjoy! (You can also serve the maple spice frosting on the side, and allow folks to frost individual cinnamon rolls as desired. Makes for easier to reheating, too!)

Tips & Tidbits for my pumpkin cinnamon rolls recipe:

• How to make these pumpkin cinnamon rolls ahead: If you'd like to prep these cinnamon rolls the day before you'd like to bake them off and serve, you can prepare this recipe up to the point that you cut the individual cinnamon rolls and place them into your baking pan. Then, instead of a second proof, just wrap them tightly in foil or plastic wrap and place into the refrigerator overnight. When ready to bake the next day, allow the rolls to come to room temp in a warm, draft-free area (an empty microwave works well) for about 1 hour and 45 minutes to 2 hours, especially if your kitchen is chilly, to allow for them to rise. Then, bake as directed in the recipe steps.
• Canned, pure pumpkin: When choosing pumpkin, make sure you're opting for pure pumpkin puree, and not pumpkin pie filling, which has sweeteners and other ingredients added. I love organic, canned pure pumpkin, and find that in the canned fruit section of the market.
• A kiss of maple flavor in the frosting: While you could use maple syrup in the frosting, I find the flavor too subtle, plus, it adds even more sweetness. So I opt for maple flavor here (like an extract, and you can use traditional or natural, depending on your preference), which adds just a touch of that warm, maple-y flavor to these pumpkin cinnamon rolls.
• Frost all your cinnamon rolls, or leave frosting on the side: While I typically will frost my entire pan of pumpkin cinnamon rolls (or any other cinnamon rolls) at once, another option is to keep them unfrosted, serving the frosting on the side for individuals to frost themselves. This way, it's easier to remove individual cinnamon rolls, and one can use as much or as little frosting as desired. It also makes reheating a cinnamon roll a breeze, since the frosting won't melt off in the case of microwaving.
• How to store pumpkin cinnamon rolls: I like to store my cinnamon rolls in the same pan as I baked them, and once cool, wrap the pan tightly in plastic wrap or foil. Homemade cinnamon rolls are best enjoyed the day they are baked, but will keep well until the next day (or even next two days), especially when gently reheated.

Craving more comfy-cozy pumpkin-filled desserts? Check out my recipe for Pumpkin Pancakes, Pumpkin Bread with Pecan Streusel, Pumpkin Muffins, Pumpkin Cake, Pumpkin Parfaits, or even my recipe for Pumpkin Pie Bars!