Fluffy Pumpkin Cinnamon Rolls from Scratch
There's just something magical about pumpkin season. And when you mix it with gooey cinnamon roll goodness? That’s the kind of comfort food I’m always here for.
These Pumpkin Cinnamon Rolls are a fall must-bake. We’re not just sprinkling a little spice and calling it a day. These are pumpkin filled cinnamon rolls, made with real pumpkin puree right in the dough. They're soft, fluffy, and practically beg to be topped with a light glaze icing. Perfect for cozy mornings, brunch with friends, or honestly, just because it’s Tuesday.
Why You’ll Love These Pumpkin Cinnamon Rolls
- They’re made with real pumpkin puree baked right into the dough, so it's not just pumpkin spice vibes.
- The filling is rich, spiced, and just sweet enough to balance the light, sweet icing glaze on top of them.
- They’re easy to make ahead for weekend mornings, fall brunches, or holiday baking. Be sure to make a double batch!
- They're soft, fluffy, and loaded with warm cinnamon flavor that screams Fall comfort in every bite.
Ingredients You’ll Need
Here’s what you’ll need to bring these pumpkin beauties to life:
- 2 3/4 cups all-purpose flour – Spoon and level it for accuracy. This gives structure to the rolls without making them dense.
- 1/2 cup pumpkin puree – NOT pumpkin pie filling. Pie filling is already sweetened and spiced. It’ll throw everything off.
- 1/4 cup granulated sugar – Just enough sweetness in the dough without overpowering the pumpkin flavor.
- 2 tbsp. butter, softened – Adds richness and moisture.
- 1 large egg– Bring to room temp so they incorporate easily into the dough.
- 1 package instant yeast 7g – Make sure it's fresh! Expired yeast = sad, flat rolls.
- 3 tbsp water
- 1/4 cup milk warm milk – Helps activate the yeast. Whole milk gives a richer dough, but any kind works.
- 1 tsp salt
For the filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice (optional)
Storage Instructions
- FRIDGE: Once baked and cooled, these pumpkin cinnamon rolls can be stored in an airtight container in the fridge for 5 days or at room temperature for 2 days.
- FREEZER: Baked pumpkin cinnamon rolls will last in the freezer for about a month. After that, the texture of the rolls can become dry. You could assemble the unbaked cinnamon rolls and store them in the baking tray, covered tightly with plastic wrap and foil, and place them in the freezer for up to 3 months. Thaw the rolls at room temperature and then bake.
- REHEAT: Reheat these pumpkin cinnamon rolls by placing a shallow tray of water on a lower rack in the oven and the cinnamon rolls in a separate tray on a higher oven rack. Reheat the rolls at 275 degrees F for about 10-15 minutes or until warmed through. While this may be the longer method to reheat baked cinnamon rolls, it produces the best results and often reduces the risk of the rolls drying out.
🍳 OTHER PUMPKIN BAKED TREATS
- Pumpkin Streusel Bread Recipe
- Baked Pumpkin Spice Donuts
- Pumpkin Spice Cupcakes
- Pumpkin Scones Recipe
- Pumpkin Pie Dessert Bars
Pumpkin Cinnamon Rolls
Ingredients
For the dough
- 1/2 cup pumpkin puree
- 2 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tbsp. butter very soft but not melted
- 1 large egg
- 1 package instant yeast 7g
- 3 tbsp water
- 1/4 cup milk
- 1 tsp salt
Filling
- 2/3 cup brown sugar
- 1/4 cup butter melted
- 1 tbsp. ground cinnamon
Instructions
- Preheat the oven to (375 F/190 C).
- In a large bowl add warm milk, water and a teaspoon of the sugar along with the yeast. Let it activate for 5-7 minutes.
- Add pumpkin puree, egg, soft butter and white sugar, whisk until combined.
- Stir in flour and salt, make the dough with wooden spatula. You can use a stand mixer with dough hook for making the dough.
- Then cover the dough with a damp cloth or plastic wrap and allow it to rise for 1 hour or until doubled.
- Next, roll out the dough and baste the top with melted butter. Then mix together the cinnamon and brown sugar. Sprinkle that on top of the butter, then roll up the dough tightly.
- Using dental floss or a knife, cut about 9-12 rolls from the dough and place them in a 9×13 inch baking pan which has been sprayed with cooking spray.
- Cover with a cloth and let the cinnamon rolls rise for 30 minutes.
- Baste the tops with melted butter, bake for 15 to 20 minutes until the rolls are golden brown. Once they are done, allow them to cool.
- Make a powdered sugar icing for rolls, and drizzle on top once rolls are cooled.
Notes
David's Cooking Notes:
Make it Gluten-free – Use gluten-free flour instead of all-purpose flour if you want gluten-free pumpkin cinnamon rolls. Glaze – Feel free to get creative and slather the tops of these pumpkin cinnamon rolls with a cream cheese frosting. Yum! Toppings and add-ons – Chopped nuts sprinkled over the wet sugar glaze would provide a delicious crunchy texture. Feel free to also add finely chopped nuts, raisins, or chocolate chips into the dough. Don’t skip the second rise! It gives your rolls that fluffy, pull-apart texture we all love. Use pumpkin puree, not pie filling, as pie filling has added sugar and spices that can throw off your balance. To prep the night before, assemble the rolls and refrigerate after slicing. Let them sit at room temp for 30–45 minutes before baking.FAQs About Pumpkin Filled Cinnamon Rolls
Q: Can I make these gluten-free?
A: Yes, a 1:1 gluten-free baking blend will work, though they might be slightly denser.
Q: Can I freeze them?
A: You sure can! Bake them, skip the frosting, and freeze in an airtight container. Reheat and frost when ready.
Q: Can I make them without a stand mixer?
A: Definitely. It just takes a little elbow grease to knead the dough by hand, and maybe a podcast. When kneading by hand, you'll be spending approximately 8 – 10 minutes. That's some love.
Love this recipe? Please leave a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page.
Be sure to check out my FREE Meal Planner and Kitchen Organizer!
