Pumpkin Cinnamon Rolls

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Perfect Pumpkin Cinnamon Rolls have pumpkin in both the dough and filling for maximum pumpkin flavor!

You don’t need fall to crave creamy, lush squash and want to use it for everything, but whenever it’s fall, make the most of it! Your home will smell good when these delicious rolls are baked to perfection. Be aware, though, that the aroma will also attract neighbors—better to make some extra bucks. Another warning: Once you know how to make cinnamon pumpkin rolls, you might just want to stay home and bake delicious fall treats all day long!

This recipe is based on traditional cinnamon rolls, but with the magic of pumpkin and fall spices added. These hearty rolls feature pumpkin in the dough as well as in the filling that wraps around the plump, fluffy dough. Then, a rich cream cheese glaze is covered on top, effectively sending your taste buds to the top! Grab some milk, your favorite book, and close the doors and windows if you don’t want half the neighbors to show up and ask “what’s up?”

Do I need a stand mixer to make pumpkin cinnamon rolls?

You can knead the dough by hand! Stir with a spoon until you can’t stir any more. Then knead with your hands. Continue kneading until all the flour is incorporated and/or the dough is soft to the touch and only slightly sticky. It’s a bit of a workout, but it’s worth it!

How soft should the butter be?

Butter should be room temperature and slippery to the touch. If you’re softening butter in the microwave, be sure to work in small increments so you don’t end up with any pools of melted butter.

What temperature should the milk be?

The milk should be warm to the touch (between 100 and 110 degrees). You can use up to 1 percent whole milk, but not skim milk.

Can a low-sodium diet reduce salt?

Reducing salt will not affect the rise. The only thing it will affect is the taste. You can also swap out the salted butter for unsalted butter to further reduce the sodium content.

Lift the pumpkin cinnamon rolls with a metal spatula.

Overnight notice:

After you’ve rolled and sliced ​​your cinnamon squash rolls and placed them in a lightly greased baking dish, cover with plastic wrap and place in the refrigerator. The next day, take them out of the fridge and let them come to room temperature (about 45 minutes to an hour, depending on your house temperature) before baking.

Freezing Instructions:

Roll and cut your cinnamon pumpkin rolls and place them a few inches apart on a baking sheet to freeze the rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking sheet and allow to come to room temperature before baking.

Storage Instructions:

Store Pumpkin Cinnamon Rolls in an airtight container at room temperature for up to 5 days.

If you love pumpkin, you’ll love these other delicious pumpkin recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes YouTube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

Lift the pumpkin cinnamon rolls with a metal spatula.

Perfect Pumpkin Cinnamon Rolls have pumpkin in both the dough and filling for maximum pumpkin flavor!

raw material


  • 2 1/2 teaspoon instant dry yeast
  • 1/2 cup warm milk
  • 1 cup pumpkin puree
  • 1/4 cup softened butter
  • 1 big Egg
  • 2 tablespoon brown sugar
  • 1/4 teaspoon Salt
  • 3 1/2 – 4 cup all purpose flour


  • 1/2 cup softened butter
  • 1/3 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon nutmeg powder

Cream Cheese Glaze

  • 4 ounce softened cream cheese
  • 1/4 cup salted butter softened
  • 1 to 1 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoon milk


  • In a large stand mixer, combine yeast, warm milk, pumpkin, butter, eggs, brown sugar, and salt. Add 2 1/2 cups of flour.

  • Begin mixing, adding the remaining flour, a half cup at a time, until a nice, soft, smooth and elastic ball of dough forms.

  • Transfer to a lightly greased bowl, cover, and let rise until doubled in size, about 1 hour.

  • Punch down the dough and roll out to a 12-inch by 18-inch rectangle.

  • In a mixing bowl, whip the butter with the pumpkin puree to make the filling. Stir in the brown sugar, cinnamon, ginger, and nutmeg. Spread over rolled out dough, leaving 1/2 inch around top edge. Roll tightly lengthwise towards the top edge so you have one long roll. Using a sharp knife, cut dough into 12 one-inch slices.

  • Place slices on a lightly greased 9×13 pan. Cover and let rise for 20 to 30 minutes.

  • Preheat oven to 350 degrees. Bake the rolls for about 18 to 20 minutes, until the tops are just kissed brown.

  • While the rolls are baking, make the cream cheese glaze by beating together the cream cheese and butter in a bowl with a hand mixer until light and fluffy. Add powdered sugar and vanilla extract. Add enough milk to reach a drizzle-like consistency.

  • Freeze the rolls while they are warm. Serve immediately or chill and store. Stays in good condition for 4 to 5 days.