Pumpkin Cinnamon Rolls Recipe

5 from 9 votes
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Pumpkin Cinnamon Rolls have pumpkin mixed into the dough for a gooey, fall inspired flavor. They hit the spot on a chilly morning.

Pumpkin cinnamon roll recipe, up close in a baking dish.
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Why Make This Pumpkin Cinnamon Roll Recipe

These rolls are pretty easy to make, I know I say that often but if I can make them, you can too. Yeast can be overwhelming but with this recipe, it’s a simple step and it does all the work while the dough is resting.

There are a lot of steps and waiting for this recipe because they are classing yummy cinnamon rolls, but it will come together easily. These pumpkin cinnamon rolls are easily made dairy free, they are a huge crowd pleaser and they can be served for breakfast or for a fall inspired dessert.

I brought these to my best friends wedding (hah!) and everyone loved them. I am sure you will too! Don’t forget to try my pumpkin muffins also!

Ingredients Needed

Ingredients needed for pumpkin cinnamon roll recipe.

Flour. All purpose flour. You can make these gluten free by subbing all purpose gluten free flour.

Yeast. One whole packet, I use dry active yeast.

Milk. I used Almond milk. You can use any nut milk to make these dairy free, or use cow’s milk.

Sugar. White granulated sugar for the dough and brown sugar for the filling.

Egg.

Pumpkin Purée. Canned or homemade.

Spices. Cinnamon, ground nutmeg, allspice, ground ginger, ground cloves, salt.

Butter. You will need butter for the dough and for the filling.

Confectionery Sugar. Also called powdered sugar. This will be mixd into icing.

Steps To Make This Recipe

Steps to make cinnamon rolls recipe.

Step One. Make the dough: Warm the milk and butter together in the microwave (about 1 to 1.5 minutes). Warm the two together until the butter is *just* melted. You want the mixture lukewarm not scorching hot. Set aside.

Step Two. In a separate bowl, whisk the pumpkin puree, sugar, nutmeg, and salt together in a large bowl or in the bowl of your stand mixer. Whisk in the warmed milk/butter, egg, and yeast until combined. Using the dough hook or paddle attachment on low speed or mixing by hand using a wooden spoon, mix in 1 cup of the flour.

Mix for about 1 minute, scraping down the sides of the bowl as needed. Add another cup of flour, followed by 1/3 cup of flour into the mix and continue to mix the dough. If dough is just sticking to the paddle than this is the perfect consistency and you won’t need any more flour. If it’s still really wet, add another 2 tbsp.

Step Three. Knead the dough. Knead by hand on a lightly floured surface for 3 minutes. If it’s too sticky, add small tbsp size sprinkle over the dough.

1st Rise: Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size. I usually like to place my dough, covered in the sun somewhere to help have it rise quicker. Keep the towel or plastic wrap you used for later.

Step Four (after the 1st rise) Grease the bottom and sides of a 9-inch square or round baking dish, 9×13 inch baking dish or similar. This recipe yields 10-12 rolls and they can fit into any of those size pans.

Step Five.  Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 10×14 inch rectangle, I like to do this on a large cutting board for ease of moving but you can do a clean countertop. Make sure the dough is smooth and evenly thick.

Steps to make this recipe. dough rolled out on a cutting board.

Step Six. Add the filling. Spread softened butter with the back of a spoon evenly on top of the rolled-out dough. In a medium sized bowl, combine the brown sugar, cinnamon, and spices. Mix well. Sprinkle sugar mix all over the top, use hands to spread evenly. Roll the dough it up tightly (horizontally, the widest part being folded in so you can cut several rolls out of it). Using a sharp knife, cut into 10-12 even rolls. Arrange rolls in the prepared pan.

Second Rise

Step Seven. (2nd Rise) Cover the rolls tightly with the the towel or plastic wrap from before and allow to rise until doubled in size, about 1 hour. 

Step Eight. Preheat oven to 350° Bake rolls for about 22-28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing. Mix the powdered sugar with the milk and make sure the icing is nice and thick. Once the cinnamon rolls have cooled enough to eat, ice them generously and serve.

cinnamon roll dough recipe in a baking dish.

Recipe FAQ’s

How do I make these dairy free?

Use plant based butter, and plant based milk. I make them dairy free all the time and they turn out great!

Can I make these gluten free?

Yes, use gluten free all purpose flour blend. Almond flour will not work with this.

Can I use store bought frosting?

Yes! it’s so good with pre-made frosting. I just like to make it a little healthier with the two ingredient icing.

How long will these keep?

Up to 4 days in a sealed container on the counter or in the fridge. You can also freeze them for up to 3 months!

Other Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Pumpkin Cinnamon Roll Recipe
5 from 9 votes

Pumpkin Cinnamon Roll Recipe

Pumpkin Cinnamon Rolls have pumpkin mixed into the dough for a gooey, fall inspired flavor. They hit the spot on a chilly morning.
Prep: 10 minutes
Cook: 20 minutes
Resting Time: 3 hours
Servings: 12

Ingredients 

  • cup almond milk , *see notes
  • 2 tbsp butter, *see notes
  • tsp instant or active dry yeast
  • 1 egg
  • ½ cup pumpkin purée
  • ¼ cup white sugar
  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp salt
  • 2⅓ cup all purpose flour

Filling

  • 5 tbsp butter, softened
  • ½ cup brown sugar
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ¼ tsp ground ginger
  • ¼ tsp ground clove

Icing

  • 2 cup confectionery sugar
  • 1 tbsp milk , *any milk

Instructions 

  • Make the dough: Warm the milk and butter together in the microwave (about 1 to 1.5 minutes). Warm the two together until the butter is *just* melted. You want the mixture lukewarm not scorching hot. Set aside. 
  • In a separate bowl, whisk the pumpkin puree, sugar, nutmeg, and salt together in a large bowl or in the bowl of your stand mixer. Whisk in the warmed milk/butter, egg, salt and yeast until combined. Using the dough hook or paddle attachment on low speed or mixing by hand using a wooden spoon, mix in 1 cup of the flour. Mix for about 1 minute, scraping down the sides of the bowl as needed. Add the rest of the flour into the mix and continue to mix the dough.
  • Mix for about 1 minute, scraping down the sides of the bowl as needed. Add another cup of flour, followed by 1/3 cup of flour into the mix and continue to mix the dough. If dough is just sticking to the paddle than this is the perfect consistency and you won't need any more flour. If it's still really wet, add another 2 tbsp, mix.
  • Knead the dough. Knead by hand on a lightly floured surface for 3 minutes. If it's too sticky, add small tbsp size sprinkle over the dough.
  • Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size. I usually like to place my dough, covered in the sun somewhere to help have it rise quicker. Keep the towel or plastic wrap you used for later. Feel free to mix your "filling (sugar and spices) while it's rising to save time.
  • (after the 1st rise) Grease the bottom and sides of a 9-inch square or round baking dish. Also, a 9x 13 baking or similar in size works great, they can will spread a bit. This recipe yields 10-12 rolls and they can fit into any of those size pans.
  • Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 10×14 inch rectangle, I like to do this on a large cutting board for ease of moving but you can do a clean countertop. Make sure the dough is smooth and evenly thick.
  • Add the filling. Spread softened butter with the back of a spoon evenly on top of the rolled-out dough. If you haven't already made the filling, in a medium sized bowl, combine the brown sugar, cinnamon, and spices. Mix well.
    Sprinkle sugar mix all over the top, use hands to spread evenly. Roll the dough it up tightly (horizontally, the widest part being folded in so you can cut several rolls out of it). Using a sharp knife, cut into 10-12 even rolls. Arrange rolls in the prepared pan.
  • (2nd Rise) Cover the rolls tightly with the the towel or plastic wrap from before and allow to rise until doubled in size, about 1 hour.
  • Preheat oven to 350° Bake rolls for about 22-28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing. Mix the powdered sugar with the milk and make sure the icing is nice and thick. Once the cinnamon rolls have cooled enough to eat, ice them generously and serve. 

Notes

*any milk will work! I like to make these dairy free. 
*plant based butter will also work.
 

Nutrition

Serving: 1g | Calories: 167kcal | Carbohydrates: 57g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 121mg | Potassium: 102mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1608IU | Vitamin C: 0.5mg | Calcium: 43mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 3 hours
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 167
Keyword: breakfast, Pumpkin,
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Recipe Rating




8 Comments

  1. 5 stars
    These were excellent. The directions were easy to follow. I will be making again for Christmas morning.

  2. 5 stars
    These are some of the best cinnamon rolls I have made, and they were actually easy. Thank you.

  3. 5 stars
    I’ve made these several times within the last year and now that we are almost to fall, I’m gearing up to make them again. My son is obsessed with them, and I have to hide them from my husband. Thank you.

  4. 5 stars
    Cranked up the oven this weekend and made these for breakfast. And my goodness they were so good. I could faint. I could not believe how easy they were.

  5. 5 stars
    Wish I could give this 10 stars they were great!!!!

  6. 5 stars
    Super yummy dessert! The whole family loved them.