There’s something decadent yet comforting about freshly baked pumpkin cinnamon rolls coming out of the oven. The sweet aroma of cinnamon, brown sugar, and pumpkin fills the kitchen, drawing everyone to the table. These rolls bridge the gap between cozy breakfast indulgence and homemade fall comfort, offering soft layers that melt in your mouth with every bite.

To begin with, as golden leaves swirl outside, these pumpkin cinnamon rolls promise cozy warmth inside. In fact, the pumpkin purée adds gentle sweetness and moisture, turning simple rolls into a true fall favorite. Moreover, the creamy frosting melts slowly over the spirals, blending spice, sweetness, and comfort in every bite. As a result, they’re impossible to resist, especially on chilly mornings. In the end, this recipe brings the best flavors of autumn straight to your kitchen.

A Brunch Tradition You’ll Love

When I first made this recipe, it started as a weekend experiment and quickly became a family tradition. Soon after, friends began asking for them at every gathering. Because of that, no fall brunch feels complete without these soft, golden rolls. Meanwhile, the smell of cinnamon and pumpkin fills the house, turning any morning into something special. Ultimately, these pumpkin cinnamon rolls show what cozy baking is all about—simple, warm, and shared with people you love.

Baking Memories That Last

One snowy November morning, I baked these rolls for my family while soft flurries drifted outside. At the same time, my kids waited by the oven, counting down the minutes. When the frosting melted, the room went quiet except for happy smiles. Since that day, these rolls have become our favorite cold-weather treat. Furthermore, they remind me how food connects us through smell, taste, and memory. In the end, pumpkin cinnamon rolls are more than a recipe—they’re a sweet way to keep the feeling of fall alive.

Why this pumpkin cinnamon roll recipe works

• It’s pillowy soft thanks to pumpkin purée, which locks in extra moisture and color.
• Balanced spices—cinnamon, nutmeg, and ginger—create depth without overwhelming sweetness.
• Perfect for fall mornings, Thanksgiving brunches, or whenever you crave a comforting bake.

Ingredients

• All-purpose flour (500 g / 17.6 oz): Provides structure for fluffy dough.
• Instant yeast (7 g / 0.25 oz): Helps the rolls rise quickly and evenly.
• Pumpkin purée (200 g / 7 oz): Adds moisture, flavor, and a hint of natural sweetness.
• Whole milk (120 g / 4.2 oz): Activates yeast and softens dough consistency.
• Unsalted butter (100 g / 3.5 oz): Enriches the dough and enhances tenderness.
• Brown sugar (150 g / 5.3 oz): Adds sweetness with caramel undertones for filling.
• Ground cinnamon (12 g / 0.4 oz): Lends that familiar warm spice note.
• Nutmeg (2 g / 0.07 oz): Offers subtle warmth that deepens the spice profile.
• Ginger powder (2 g / 0.07 oz): Brightens flavor with a bit of zest.
• Cream cheese (100 g / 3.5 oz): Forms the base of the luscious frosting.
• Powdered sugar (80 g / 2.8 oz): Sweetens and smooths the frosting texture.
• Salt (3 g / 0.1 oz): Balances all flavors and enhances sweetness.
• Eggs (100 g / 3.5 oz): Bind ingredients and add extra richness.

How to make pumpkin cinnamon rolls

1. Warm the milk and melt butter together until just lukewarm; sprinkle yeast on top and let it bloom for five minutes.
2. Combine pumpkin purée, eggs, sugar, and salt in a large bowl; whisk until smooth.
3. Add the yeast mixture and half the flour, mix until incorporated, then gradually add remaining flour until soft dough forms.
4. Knead for 8–10 minutes until the dough becomes smooth and elastic; it should be slightly tacky but not sticky.
5. Place in a greased bowl, cover, and let rise in a warm spot for about one hour or until doubled in size.
6. Meanwhile, prepare filling by mixing brown sugar, cinnamon, nutmeg, and ginger with softened butter into a spreadable paste.
7. After the first rise, roll dough into a rectangle about ½ inch thick and spread filling evenly over the surface.
8. Tightly roll from the long side and cut into equal spirals about 2 inches wide using a sharp knife or unflavored dental floss.
9. Arrange rolls in a greased baking dish, cover, and let rest for about 30 minutes until puffy.
10. Bake at 180°C (350°F) for 25–30 minutes until golden brown.
11. Beat cream cheese and powdered sugar until smooth; spread over warm rolls before serving.

Chef’s Notes & Tips

• Substitute sweet potato purée for pumpkin if it’s more available; the texture remains luscious with minor flavor variation.
• Prepare a double batch and freeze pre-baked rolls for another day; reheat them directly from frozen for instant comfort.
• Store cooled pumpkin cinnamon rolls in an airtight container for up to three days or refrigerate frosting separately for longer freshness.

Conclusion

Nothing says fall baking quite like a batch of golden, aromatic rolls cooling on the kitchen counter. Therefore, give yourself permission to slow down, roll up your sleeves, and bake these comforting swirls of cinnamon and pumpkin. Share them generously, add your favorite cozy drink, and let your kitchen fill with the spirit of the season. For more lovingly tested recipes, visit Long Bake the Queen or explore professional techniques through King Arthur Baking. I promise that once you’ve tried these, they’ll become your signature weekend treat.

FAQ

Can I make these pumpkin cinnamon rolls the night before?

Yes. Assemble the rolls, cover tightly, and refrigerate overnight. Let them rest at room temperature for 30–40 minutes before baking.

Can I use canned pumpkin instead of homemade purée?

Absolutely. Canned pumpkin works perfectly; just ensure it’s 100% pure pumpkin, not pumpkin pie filling.

What frosting is best for these rolls?

A classic cream cheese frosting complements the spices best, though vanilla glaze or browned butter icing are great alternatives.

How do I prevent the middle rolls from being undercooked?

Bake on the center rack and use a light-colored metal pan for even heat distribution. Additionally, allow a few extra minutes if needed.

Can I add nuts or raisins to the filling?

Yes, chopped pecans or golden raisins add texture and sweetness. Fold them gently into the filling before rolling.