What To Expect From This Recipe

• Taste: Prepare for a symphony of fall flavors! These rolls feature real pumpkin puree meticulously incorporated into the dough, which is the secret to their extraordinary softness. A rich, buttery pumpkin filling, infused with a harmonious blend of warm spices, is spread generously inside. Finally, a silky, tangy cream cheese frosting is drizzled over the top, creating a perfect balance of sweet and savory that evokes all the comforting nostalgia of a classic pumpkin pie. Each bite is a delightful combination of sweet pumpkin, warm spices, and creamy indulgence.
• Ease: Crafting these homemade pumpkin cinnamon rolls falls into the easy-to-medium difficulty range. While the steps themselves are straightforward, the process does require a commitment of time, a bit of patience, and, for best results, a little practice with yeast doughs. Don’t be intimidated; the detailed instructions will guide you, making the journey to perfectly baked rolls an enjoyable one. It’s more about waiting for the dough to rise than complex techniques.
• Time: From the initial mixing to the final, frosted rolls, you can expect the entire process for these pumpkin cinnamon rolls to take approximately 3 hours. The majority of this time, about 2 hours, is dedicated to the crucial first and second rising periods for the dough. These rising times are essential for developing the dough’s flavor, texture, and creating those signature light and airy rolls. The hands-on prep and baking time are surprisingly quick, making the waiting well worth it.

1. Step 1. Begin by activating your yeast. In a small bowl, combine the warm milk (ensure its temperature is precisely between 100-110°F or 38-43°C), the specified amount of brown sugar, and the active dry yeast. It’s crucial that the milk is not too hot, as excessive heat will kill the yeast, or too cold, which will prevent proper activation. Gently stir and then let the mixture sit undisturbed for about 5 minutes, or until it becomes visibly foamy. This foam indicates that your yeast is alive and ready to make your rolls light and airy.

2. Step 2 (above left). In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), combine the pumpkin puree, salt, softened butter, a large egg, cinnamon, and 4 cups of all-purpose flour. Once the yeast mixture is foamy, pour it into the mixer bowl. Mix on low speed for 5-8 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. If mixing by hand, stir with a wooden spoon until the dough is too stiff to mix, then turn it out onto a lightly floured surface and knead for 8-10 minutes. During kneading, gradually add another ½ to a full cup of flour until the dough reaches a thick, slightly sticky consistency that doesn’t adhere excessively to your fingers. This careful balance ensures a tender, easy-to-handle dough.
3. Step 3 (above right). Once your dough is kneaded to perfection, lightly oil a large clean bowl. Transfer the dough to this bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot and allow it to rise at room temperature for approximately one hour, or until the dough has proudly doubled in size. This first rise is essential for developing flavor and creating a light texture.

4. Step 4 (above left image). While your dough is rising, prepare the aromatic pumpkin filling. In a medium bowl, combine the softened butter, pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix these ingredients thoroughly until the mixture is smooth, creamy, and beautifully fragrant (as shown in the above right image). This will be the delicious heart of your cinnamon rolls, so ensure it’s well combined. Set this delightful filling aside until your dough is ready.

5. Step 5 (above left). Once the dough has completed its first rise, gently punch it down to release the air. Transfer the dough to a lightly floured work surface. Using a rolling pin, carefully roll the dough into a large rectangle, aiming for dimensions of approximately 24 inches by 10-12 inches. It’s helpful to stop occasionally and gently shape the edges with your hands to maintain a neat rectangular shape, which will ensure evenly sized rolls.
6. Step 6 (above right). With your dough perfectly rolled, take the prepared pumpkin filling and spread it evenly across the entire surface of the dough rectangle, extending it close to the edges. Ensure every inch is covered with this fragrant, creamy mixture – it’s what gives these rolls their incredible flavor and moisture.

7. Step 7. After spreading the pumpkin filling, sprinkle the brown sugar evenly over the entire filled surface of the dough. This layer of sugar will caramelize beautifully during baking, adding depth of flavor and a wonderfully sticky, sweet element to the rolls.
8. Step 8. Now for the rolling! Starting from one of the longer sides, carefully and tightly roll the dough up lengthwise into a snug, long log. Take your time to keep the filling securely inside as you roll. The goal is to achieve a consistent thickness along the entire length, which should measure approximately 24 inches (61cm) once fully rolled.

9. Step 9. For perfectly neat and round cuts, use a piece of clean, unflavored dental floss or a thin, strong string. Slide the string underneath the rolled dough log at the desired cutting point. Pick up both ends of the string, cross them over the top, and pull them tight in opposite directions to cleanly slice through the dough. Repeat this process to cut the log into 12 equal pieces, each approximately 2 inches (5cm) wide. This method creates beautiful, un-smashed spirals.
10. Step 10. Prepare your baking pan by lightly oiling a 9×13 inch (or 11×18 inch) pan. Carefully place the cut rolls into the pan, ensuring they are cut-side down. Be mindful not to crowd the rolls too much, as they will expand significantly during the second rise and baking. Leave a little space between each roll to allow for proper expansion. Cover the pan with a clean dish towel and let the rolls rise in a warm place for another 45 minutes to one hour, until they are visibly almost doubled in size and look puffy. This second rise contributes to their ultimate fluffiness.

12. Step 12 (above left). Once the rolls have risen, preheat your oven to 350°F (175°C). Place the pan of risen pumpkin cinnamon rolls into the preheated oven and bake for 25-30 minutes, or until the tops are beautifully light golden brown and the rolls are cooked through. Keep in mind that baking times can vary slightly depending on your pan type; glass or ceramic pans may require a few extra minutes, while darker metal pans might cook a bit faster. Once baked, remove the rolls from the oven and allow them to cool in the pan for about 20 minutes before proceeding to the next step. This cooling period is important for the rolls to set properly.
13. Step 13 (above right). After the rolls have cooled slightly, it’s time for the grand finale! Generously spoon the prepared cream cheese icing over the warm rolls, spreading it to coat them evenly. The warmth of the rolls will allow the icing to slightly melt and seep into every crevice, creating an incredibly moist and flavorful treat. Serve these delightful pumpkin cinnamon rolls warm for the absolute maximum deliciousness and an unforgettable fall baking experience.

📌 Top Tips & Baking Hacks for Success

• Always use 2% or whole fat milk instead of water in both the dough and the icing. This seemingly small detail makes a significant difference! The higher fat content in milk enriches the dough, resulting in incomparably softer, more tender, and flavorful cinnamon rolls. Combined with the **eggs** and **butter**, it creates a truly decadent texture that simply can’t be achieved with water.
• Ensure you allow ample time for both rises. Patience is key when working with yeast dough! The first rise develops the dough’s flavor through fermentation, while the second rise, in the pan, creates those signature fluffy, light, and airy rolls. Rushing this process will result in denser, less flavorful rolls. The longer the yeast has to work, the more complex the dough’s taste will be.
• For an irresistible twist, consider adding **maple syrup** to your cream cheese glaze instead of plain milk! This simple substitution infuses the frosting with a warm, autumnal maple flavor that beautifully complements the pumpkin and spices in the rolls. It’s an easy way to elevate the flavor profile and add another layer of seasonal goodness to your homemade treat.

Absolutely! Making these pumpkin cinnamon rolls overnight is a fantastic way to enjoy fresh, warm rolls without the early morning rush. Here’s how:
1. Follow the recipe instructions completely through making the dough, filling, rolling, and cutting the dough into 12 individual rolls. Place these cut rolls, cut-side down, into your prepared baking sheet or a 9×13 inch pan.
2. Crucially, cover the pan tightly with plastic wrap immediately. Do **not** allow the rolls to rise first at room temperature, as they will over-proof and likely **deflate** in the refrigerator. Cooling the dough overnight simply slows down the yeast activity; it doesn’t kill it.
3. Place the covered pan in the refrigerator overnight, typically for 8-12 hours.
4. The next morning, remove the pan from the refrigerator. Let the rolls come to room temperature and rise for 30-40 minutes in a warm spot before baking. A great tip for a warm spot: turn your oven on to 200°F (93°C) for just 2 minutes, then turn it **off**. Place the rolls inside with the door slightly cracked open to create a perfectly warm, draft-free environment for them to rise.
5. Once risen, bake the rolls at 350°F (175°C) for 25-30 minutes, or until golden brown. Remember that glass pans often require a few more minutes of baking time than darker metal pans.

Yes, these pumpkin cinnamon rolls freeze beautifully, making them perfect for future enjoyment!
1. Follow the recipe instructions to make the dough, fill, roll, and cut the dough into rolls. Place the rolls onto a foil-lined pan, ensuring the edges are not touching each other to prevent them from freezing together. Immediately cover the pan with plastic wrap. It’s vital that you do **not** let the rolls rise before freezing, as they will **deflate** and lose their fluffy texture once thawed.
2. Once the rolls are completely frozen solid (this usually takes a few hours), transfer them from the pan to a freezer bag or an airtight, freezer-safe container. This step saves space and prevents freezer burn.
3. You can store them in the freezer for up to 3 months.
4. When you’re ready to bake, remove the desired number of rolls from the freezer. **Do NOT microwave the frozen dough to thaw**, as this will kill the yeast and prevent rising.
5. For a **regular rise method**: Place the frozen rolls on a baking sheet (covered) and allow them to thaw and rise in a warm place for 3-5 hours, or until they have almost doubled in size.
6. For a **quicker rise method**: Turn your oven **ON** to 200°F (93°C) for 2 minutes, then turn the oven **OFF**. Place the covered rolls in the oven and let them thaw and rise for 2-3 hours, or until almost doubled in size. This gentle warmth significantly speeds up the process.
7. Finally, bake the rolls at 350°F (175°C) for 25-30 minutes, or until they are golden and cooked through. Glass pans may require slightly longer baking times than dark pans.

Absolutely! If you prefer the convenience of a pre-mixed blend, you can certainly use pumpkin pie spice in place of the individual cinnamon, ginger, cloves, and nutmeg. For this recipe’s filling, approximately 2 tablespoons of pumpkin pie spice will provide a similar warm and inviting flavor profile. This makes the preparation a little quicker without sacrificing that beloved fall taste.

For these pumpkin cinnamon rolls, I’ve had great success with both all-purpose flour and bread flour, and frankly, haven’t noticed a significant difference in the final product’s softness or texture. While bread flour does boast a higher protein content, which is typically beneficial for developing more gluten and achieving a lighter, chewier bread texture, it’s more commonly essential for recipes like whole wheat breads or homemade soft pretzels where that extra chewiness is highly desired. For fluffy cinnamon rolls, all-purpose flour performs beautifully and is often more readily available.

Understanding the difference between yeast types is key to successful baking. Active dry yeast has larger granules and requires activation in a warm liquid (like water or milk) with a bit of sugar before being combined with other ingredients. This “proofing” step ensures the yeast is alive and active. I often prefer active dry yeast because its slightly longer fermentation process can contribute to a more flavorful dough. Instant or rapid-rise yeast, on the other hand, has finer granules and can be mixed directly into your dry ingredients without prior activation. It’s typically more potent than active dry yeast, meaning you’ll generally need about 25% less instant yeast for any given recipe. For example, ¾ teaspoon of instant (rapid) yeast is roughly equivalent to 1 teaspoon of active dry yeast. Regardless of the type, any experienced baker will advise keeping yeast away from direct contact with salt during initial mixing, as salt can slow down or even inhibit yeast growth.

Did you try this recipe? If you loved these pumpkin cinnamon rolls, we’d be thrilled to hear from you! Please make sure to leave a ⭐️ star rating and a thoughtful comment below the recipe card. Your feedback is incredibly valuable to us and immensely helpful to other readers looking for delicious fall treats.

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Pumpkin Cinnamon Rolls