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

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

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

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.

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.

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