Pumpkin Cinnamon Rolls Recipe

I recently experimented with active dry yeast, pumpkin puree, melted butter, and eggs to create soft, layered rolls. My Homemade Pumpkin Cinnamon Rolls pair a filling of unsalted butter, brown sugar, ground cinnamon, and pumpkin pie spice with a tangy cream cheese glaze for an autumn favorite that is enticing.

I’ve been playing around with a new twist on a classic treat and wanted to share my Pumpkin Cinnamon Rolls recipe. I whipped up this unique version using real pumpkin puree mixed with pumpkin pie spice to give it that unexpected kick.

I started with 2 1/4 tsp active dry yeast and 1/2 cup warm milk (around 110°F) to get the dough rising perfectly before blending in granulated sugar, melted unsalted butter, and eggs. The process felt like mixing modern-day pumpkin spice rolls with old school baking tricks, and the results blew my mind.

For the filling, I smoothed softened unsalted butter together with packed brown sugar and a sprinkle of ground cinnamon mingled with pumpkin pie spice. It’s a sweet experiment that pushes the boundaries of typical fall sweet recipes and my personal twist on homemade pumpkin cinnamon rolls.

Give this a try if you want a dessert recipe that’s both inventive and delicious.

Why I Like this Recipe

I really love this recipe because it makes me feel like I’m celebrating fall every time I bake it. The pumpkin and spices mix together so well and give it that warm, cozy vibe that reminds me of autumn afternoons with family.

I also dig how soft and fluffy the rolls turn out. Even when I mess up a step here or there, the dough still comes out tender and delicious, which totally makes up for my occasional clumsiness in the kitchen.

Another thing I like is how detailed the instructions are. The step-by-step photos and tips really help me keep track of what to do, even if I end up making a few mistakes along the way. It feels like I’ve got a friend guiding me through the process.

Lastly, the cream cheese glaze on top is just perfect. It adds that extra touch of sweetness without being overwhelming, making the whole treat irresistible every time I take a bite.

Ingredients

• Active dry yeast: helps dough rise by fermenting sugars and releasing air.
• Pumpkin puree: full of fiber and vitamins, adding moisture and subtle sweetness.
• Unsalted butter: contributes richness and tenderness while boosting flavors naturally.
• Brown sugar: infuses a deep, caramel-like sweetness and keeps the filling moist.
• Cinnamon and pumpkin pie spice: bring warmth, aroma, and a hint of antioxidants.
• Cream cheese glaze: offers a tangy sweetness and a smooth, creamy finish.
• Eggs: bind ingredients together and add essential protein and structure.
• Milk: adds moisture and helps activate yeast for a perfect rising dough.

Ingredient Quantities

• 2 1/4 tsp active dry yeast
• 1/2 cup warm milk (about 110°F)
• 1/2 cup pumpkin puree
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 4 to 4 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (for filling)
• 3/4 cup packed brown sugar
• 2 tbsp ground cinnamon
• 1 tbsp pumpkin pie spice
• 4 oz cream cheese, softened (for glaze)
• 1/4 cup unsalted butter, softened (for glaze)
• 1 to 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• 2-3 tbsp milk (for glaze)

How to Make this

1. In a small bowl, combine the 1/2 cup warm milk with the 2 1/4 tsp yeast and a pinch of sugar, and let it sit until it gets foamy, about 5 to 10 minutes.

2. In a larger bowl, mix together the 1/2 cup pumpkin puree, 1/3 cup granulated sugar, 1/4 cup melted butter, and 2 eggs until they are well blended.

3. Pour the foamy yeast mixture into the pumpkin mix, then gradually add 4 to 4 1/2 cups of flour and 1/2 tsp salt until a soft, sticky dough forms.

4. Turn the dough onto a floured surface and knead it for about 5 to 7 minutes until it becomes smoother; it may still be a little tacky.

5. Put the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot until it doubles in size, roughly 1 hour.

6. While the dough is rising, prepare the filling by creaming together 1/2 cup softened butter, 3/4 cup brown sugar, 2 tbsp cinnamon, and 1 tbsp pumpkin pie spice.

7. After the dough has risen, roll it out on a floured surface into a large rectangle, roughly 16 by 12 inches.

8. Spread the filling evenly over the dough, then roll it up tightly along the longer side. Use a sharp knife to cut the roll into about 12 slices.

9. Arrange the slices in a lightly greased baking dish, cover them again, and let them rise for another 30 minutes.

10. Preheat your oven to 350°F and bake the rolls for about 20 to 25 minutes until they are golden brown. While they are baking, mix together 4 oz softened cream cheese, 1/4 cup softened butter, 1 to 1 1/2 cups powdered sugar, 1/2 tsp vanilla extract, and 2-3 tbsp milk to create a smooth glaze. Drizzle the glaze over the rolls once they come out of the oven and enjoy!

Equipment Needed

1. Small bowl for mixing warm milk, yeast, and sugar
2. Large mixing bowl for combining pumpkin puree, sugar, melted butter, and eggs
3. Measuring cups and spoons to get your ingredients right
4. Whisk or fork to blend the liquids
5. Clean towel to cover the dough during rising
6. A floured surface like a countertop or cutting board for kneading and rolling out the dough
7. Rolling pin to roll the dough into a rectangle
8. Sharp knife to slice the dough roll into rolls
9. Baking dish to arrange the rolls for their second rise and baking
10. Oven preheated to 350°F for baking the rolls

FAQ

Pumpkin Cinnamon Rolls Recipe Substitutions and Variations

• If you dont have active dry yeast, you can use instant yeast instead – use about 2 tsp of instant yeast since its a bit stronger.
• If you dont have warm milk, try using almond milk or another plant-based alternative warmed to roughly 110°F.
• If pumpkin puree is not available, mashed butternut squash or even sweet potato puree can be a decent substitute.
• You can swap the unsalted butter for the filling with margarine or melted coconut oil if thats what you have on hand.
• If cream cheese for the glaze is scarce, Neufchatel cheese works pretty well as an alternative.

Pro Tips

1. Make sure you let the milk get to the right temperature before adding the yeast, cause if its too hot the yeast might die and if its too cold the yeast won’t do its job properly.

2. When kneading the dough, don’t worry if it feels a bit sticky; add just enough extra flour so it holds together without getting too dry, otherwise your rolls might turn out tough.

3. Spread your filling evenly all over the dough. If you skimp in any area, you might end up with rolls that are super sweet in some spots and bland in others.

4. Let the rolls cool a few minutes before you put on the cream cheese glaze. If you glaze them when they’re too hot, the glaze can melt and slide off.