Name: Warm Pumpkin Cinnamon Rolls: The Ultimate Autumn Breakfast
Prep time: 2 h 47 min
Cook time: 25 min
Total time: 3 h 12 min
Yield: 12 servings
Ingredients: Dough:; ¾ cup (177ml) warm water (105-115°F / 40-46°C); 2 ¼ teaspoons (1 packet) instant dry yeast; ¼ cup (50g) granulated sugar, plus 1 teaspoon for yeast; 2 tablespoons browned butter, melted and slightly cooled; ⅔ cup (158g) pure pumpkin puree (not pumpkin pie filling), at room temperature; 1 large egg, at room temperature; 1 teaspoon vanilla extract; 1 tablespoon dry milk powder; 4 ½ - 5 cups (540-600g) all-purpose flour; 1 teaspoon salt; 1 tablespoon pumpkin pie spice; Filling:; ½ cup (113g) unsalted butter, softened; ¾ cup (150g) packed light brown sugar; 2 tablespoons ground cinnamon; 1 teaspoon pumpkin pie spice; Cream Cheese Frosting:; 4 oz (113g) cream cheese, softened; ¼ cup (57g) unsalted butter, softened; 2 cups (240g) powdered sugar, sifted; 1 teaspoon vanilla extract; 1-2 tablespoons whole milk or heavy cream; Pinch of salt

Pumpkin Cinnamon Rolls are more than just a breakfast pastry; they are an invitation to experience the very essence of autumn. Imagine waking up to the irresistible aroma of warm spices, sweet pumpkin, and freshly baked dough wafting through your home. That comforting scent promises a delightful start to any day, especially as the leaves begin to turn and the air grows crisp. While traditional cinnamon rolls have graced breakfast tables for generations, the addition of pumpkin elevates this beloved classic, perfectly capturing the spirit of fall harvests and cozy gatherings. It’s a modern twist that resonates deeply with our love for seasonal flavors, intertwining the warmth of spiced pumpkin pie with the comforting embrace of a classic roll.

People adore these delightful treats for their incredibly soft, fluffy texture, the rich, earthy notes of pumpkin balanced by the fiery warmth of cinnamon, nutmeg, and cloves, all crowned with a luscious, creamy glaze. They offer a unique blend of indulgence and nostalgia, making them an unparalleled choice for brunch, a special dessert, or simply a comforting snack. Whether you’re celebrating a holiday or simply seeking a moment of sweet serenity, these Pumpkin Cinnamon Rolls promise to deliver an unforgettable culinary experience.

Ingredients:

For the Dough:
- 1 cup (240ml) whole milk, warmed (about 105-115°F / 40-46°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar, plus 1 teaspoon for yeast
- ½ cup (113g) unsalted butter, melted and slightly cooled
- ½ cup (120g) pumpkin puree (not pumpkin pie filling)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 4 ½ – 5 cups (540-600g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
For the Filling:
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
For the Cream Cheese Frosting:
- 4 oz (113g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons whole milk or heavy cream, as needed
- Pinch of salt

Preparing the Enriched Pumpkin Dough:

Activate the Yeast: In the bowl of your stand mixer, or a large mixing bowl if kneading by hand, combine the warmed whole milk with 1 teaspoon of granulated sugar and the active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes. You’ll know your yeast is alive and well when it becomes foamy and frothy on the surface. If it doesn’t foam, your yeast might be old or your milk too hot/cold, and you’ll need to start again. This step is crucial for light and fluffy Pumpkin Cinnamon Rolls!
Combine Wet Ingredients: Once your yeast is activated, add the remaining ¼ cup of granulated sugar, the melted and slightly cooled unsalted butter, pumpkin puree, large room temperature egg, and vanilla extract to the yeast mixture. Whisk everything together until it’s well combined and looks like a uniform, pale orange liquid. Using room temperature ingredients, especially the egg, helps everything emulsify beautifully and promotes an even rise.
Incorporate Dry Ingredients: In a separate medium bowl, whisk together 4 cups of the all-purpose flour, the salt, and the pumpkin pie spice. This ensures the spices and salt are evenly distributed throughout the dough.
Mix Dough: Gradually add the dry ingredient mixture to the wet ingredients in your stand mixer bowl, starting with about half and then slowly adding the rest. If using a stand mixer, attach the dough hook. Mix on low speed until a shaggy dough forms, then increase the speed to medium-low and continue mixing for 5-7 minutes. If mixing by hand, incorporate the flour with a sturdy spoon or spatula until it forms a shaggy dough, then turn it out onto a lightly floured surface for kneading.
Knead the Dough: As the dough kneads, it should pull away from the sides of the bowl. If it’s too sticky, add the remaining ½ cup of flour, one tablespoon at a time, until the dough is smooth, elastic, and no longer excessively sticky to the touch. It should feel soft and pliable, not stiff. Kneading develops the gluten, which is essential for the chewy yet tender texture of your finished Pumpkin Cinnamon Rolls.
First Rise (Bulk Fermentation): Lightly grease a large bowl with a neutral oil or cooking spray. Place the kneaded dough into the bowl, turning it once to coat the top. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free place to rise for 1 to 1 ½ hours, or until it has doubled in size. A slightly warm oven (turned off, but warmed for a minute or two previously) or even just a sunny spot on your counter works wonderfully. This first rise allows the yeast to work its magic, developing flavor and volume.

Preparing the Spiced Brown Sugar Filling:

Soften Butter: Ensure your unsalted butter for the filling is genuinely softened, not melted. It should be easily spreadable. I like to leave it out on the counter for about an hour before I start this recipe.
Combine Ingredients: In a small bowl, combine the softened butter, packed light brown sugar, ground cinnamon, and the additional pumpkin pie spice. Use a fork or a small spatula to mix everything together until it forms a uniform, thick paste. It doesn’t need to be perfectly smooth, but all ingredients should be well incorporated. The aroma of this filling alone will make your kitchen smell incredible!

Assembling and Baking the Pumpkin Cinnamon Rolls:

Prepare Your Workspace: Once your dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. I always make sure my counter is clean and lightly dusted with flour to prevent sticking.
Roll Out the Dough: Using a rolling pin, roll the dough into a large rectangle, approximately 18×12 inches (45×30 cm) and about ¼-inch thick. Try to keep the edges as straight as possible, as this will help in creating uniformly sized Pumpkin Cinnamon Rolls. Don’t press too hard; aim for an even thickness across the entire rectangle.
Spread the Filling: Evenly spread the spiced brown sugar filling over the entire surface of the rolled-out dough, leaving a small ½-inch border along one of the long edges (this will be the final seam). Make sure to get it right up to the other three edges. You want a good, thick layer of that delicious, spiced goodness in every bite of your Pumpkin Cinnamon Rolls.
Roll the Dough: Starting from one of the long edges (the one opposite the ½-inch border you left), carefully and tightly roll the dough into a log. Try to keep the roll as tight and even as possible to prevent gaps in your finished rolls. A tighter roll means neater, more beautiful Pumpkin Cinnamon Rolls.
Slice the Rolls: Once you have a firm log, use a sharp, un-serrated knife or, my preferred method, unflavored dental floss to slice the log into 12 equally sized rolls. If using dental floss, slide a piece of floss under the log, cross the ends over the top, and pull to cut through the dough cleanly. This creates perfect, un-smashed rolls. Each roll should be about 1 ½ inches thick.
Arrange for Second Rise: Lightly grease a 9×13 inch baking dish. Arrange the sliced Pumpkin Cinnamon Rolls cut-side up in the prepared dish, leaving a little space between each roll. They will expand during the second rise and baking.
Second Rise: Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm, draft-free place for another 30-45 minutes, or until they have visibly puffed up and are touching each other. They won’t quite double in size again, but they should look noticeably larger and softer. This second rise is essential for achieving that light and airy texture.
Preheat Oven & Bake: While the rolls are completing their second rise, preheat your oven to 375°F (190°C). Once preheated, remove the cover from the baking dish and place it in the center of the preheated oven. Bake for 20-25 minutes, or until the Pumpkin Cinnamon Rolls are golden brown on top and the filling is bubbly. Keep an eye on them; ovens vary!
Cool Slightly: Once baked, remove the Pumpkin Cinnamon Rolls from the oven. Let them cool in the baking dish for about 10-15 minutes before frosting. They should still be warm when frosted, as this allows the frosting to melt slightly and seep into all those delicious nooks and crannies, but not so hot that the frosting completely melts off.

Making the Decadent Cream Cheese Frosting:

Soften Ingredients: Ensure both your cream cheese and unsalted butter are at room temperature and truly softened. This is key to a smooth, lump-free frosting.
Cream Butter and Cream Cheese: In a medium mixing bowl (or the bowl of your stand mixer with the paddle attachment), beat the softened cream cheese and softened butter together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated.
Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until just combined after each addition. Sifting the powdered sugar beforehand prevents any lumps in your frosting.
Incorporate Flavor and Liquid: Add the vanilla extract and a pinch of salt. Beat again on medium speed until smooth. If the frosting seems too thick, add one tablespoon of milk or heavy cream at a time, beating after each addition, until you reach your desired spreadable consistency. You want a frosting that’s thick enough to hold its shape but soft enough to spread easily over the warm Pumpkin Cinnamon Rolls.
Frost and Serve: Spread the cream cheese frosting generously over the slightly warm Pumpkin Cinnamon Rolls. I like to use an offset spatula to get an even layer, ensuring every roll gets its fair share of that delightful, tangy sweetness. Serve immediately and enjoy the pure joy of homemade Pumpkin Cinnamon Rolls! They are best enjoyed the day they are made, but leftovers can be stored covered at room temperature for a day or refrigerated for up to 3 days. Reheat briefly in the microwave for a fresh-baked experience.

Conclusion:

And there you have it, my dear fellow bakers and food enthusiasts! As we wrap up our journey through the delightful creation of these extraordinary treats, I truly hope you feel as inspired and excited as I do about diving into your kitchen. These aren’t just any ordinary baked goods; they are a warm, spiced hug in a roll, an aromatic invitation to comfort, and a testament to the simple joys that can be found in a homemade delight. The combination of tender, pillowy dough, generously slathered with a rich, spiced filling, and then lovingly topped with a creamy, dreamy frosting, is simply unparalleled. I wholeheartedly believe that this recipe is a must-try for anyone who appreciates the magic of baking and the comforting embrace of autumnal flavors.

What makes these particular rolls so special, you ask? It’s the harmonious symphony of flavors and textures, of course! From the very first bite, you’ll be transported to a cozy haven, enveloped by the deep, earthy notes of pumpkin puree perfectly balanced with the invigorating kick of cinnamon, nutmeg, ginger, and cloves. The dough itself is a labor of love that pays off in spades, rising to become incredibly light and airy, yet substantial enough to hold all that luscious filling. And the frosting? Oh, the frosting! It’s the crown jewel, a luxurious blanket of tangy sweetness that ties all the glorious components together, melting ever-so-slightly into the warm crevices of the roll. Trust me when I say, once you’ve experienced the sheer delight of a freshly baked batch, still warm from the oven, you’ll understand why these are destined to become a beloved staple in your culinary repertoire, especially during the cooler months or for special brunch gatherings.

Now, let’s talk about how to truly elevate your experience and make these rolls uniquely yours. While they are undeniably perfect straight out of the oven, perhaps with a simple cup of freshly brewed coffee or a steaming mug of apple cider, there are countless ways to enjoy and customize them. For a decadent dessert, consider serving them with a scoop of vanilla bean ice cream, allowing the cold creaminess to melt into the warm, spiced pastry. Imagine that contrast of temperatures and textures! For a heartier breakfast, they pair wonderfully with a side of crispy bacon or a fresh fruit salad. You could even drizzle a little extra maple syrup over the top for an added layer of sweetness and flavor.

Elevate Your Pumpkin Cinnamon Rolls with These Creative Variations:

The beauty of a versatile recipe lies in its adaptability. Here are a few suggestions to inspire your creativity:

Nutty Crunch: Before rolling, sprinkle some finely chopped pecans or walnuts over the cinnamon-sugar filling. The toasted nuts will add a delightful crunch and an extra layer of flavor.
Boozy Glaze: For an adult-friendly twist, add a teaspoon of bourbon or rum extract to your cream cheese frosting. It adds a sophisticated depth that’s utterly divine.
Gingerbread Spice: Enhance the ginger notes by adding a small amount of finely grated fresh ginger to the filling, or even a touch of black pepper for a subtle warmth.
Chocolate Swirl: For the ultimate indulgence, sprinkle a handful of mini chocolate chips over the filling before rolling. The melting chocolate will create beautiful pockets of gooey richness.
Make-Ahead Magic: If you’re planning a special morning, you can prepare the rolls the night before, let them rise slowly in the refrigerator overnight, and then bake them fresh in the morning. There’s nothing quite like waking up to the aroma of freshly baked goods! Alternatively, you can bake them fully, let them cool, and then freeze them without frosting. Thaw and warm in the oven, then frost for an instant treat.

I genuinely encourage you, with all my heart, to set aside some time this week and give this recipe for Pumpkin Cinnamon Rolls a try. Don’t be intimidated; the process is incredibly rewarding, and the results speak for themselves. There’s a profound sense of accomplishment and joy that comes from pulling a tray of these golden-brown beauties from your oven, knowing you created something truly special from scratch. More importantly, there’s an even greater joy in sharing them with loved ones, watching their faces light up with each blissful bite. This isn’t just about baking; it’s about creating memories, sharing warmth, and indulging in a little piece of edible happiness.

Once you’ve baked your batch, I would absolutely love to hear about your experience! Did you stick to the recipe, or did you venture into your own creative variations? What was your favorite part of the process? Did you share them, or did you keep them all to yourself (no judgment here!)? Please don’t hesitate to share your thoughts, your successes, and even your “lessons learned” in the comments below. Snap a picture of your gorgeous creations and share them with the world! Let’s build a community of enthusiastic bakers who celebrate the simple, delicious pleasures of life, one perfect roll at a time. Happy baking, my friends!