Fall is perfect for baking, and nothing says fall like pumpkin cinnamon rolls. These rolls are soft, fluffy, and filled with a gooey pumpkin spice mixture, made with real pumpkin puree for a rich flavor and moist texture.
Desserts with delicious pumpkin flavor are among the most popular during the fall season. Among these are some of our favorite pumpkin recipes: Pumpkin Spice Latte Cupcakes are a fall favorite, as are these Pumpkin Gingerbread Cupcakes, full of warm spices and gingerbread flavors.
These Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting is another delicious version to try.
Ingredients in Pumpkin Cinnamon Rolls
Basic cinnamon roll recipe ingredients are needed when. making cinnamon rolls with the addition of pumpkin puree.
- pumpkin puree, canned pumpkin are fine.
- all-purpose flour
- granulated sugar
- pumpkin pie spice
- unsalted butter, room temperature
- egg
- instant yeast (active dry yeast)
- milk
- warm water
- salt
- brown sugar
- ground cinnamon
- powdered sugar
- vanilla extract
How to Make Pumpkin Cinnamon Rolls
This easy recipe for homemade cinnamon rolls is made with pumpkin puree.
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine warm milk, water, and a teaspoon of sugar with the yeast. Let it sit for 5-7 minutes to activate.
- Add pumpkin puree, pumpkin pie spice, egg, soft butter, and white sugar to the yeast mixture, and whisk until well combined.
- Stir in the flour and salt to make the dough using a wooden spatula. You can also use a stand mixer with a dough hook.
- Cover the dough with a damp cloth or plastic wrap and let it rise for 1 hour in a greased bowl or until it doubles in size.
- After the dough has risen, roll it out into a square on a lightly floured surface. Brush the top with melted butter. Then, mix together the cinnamon and brown sugar and sprinkle it on top of the butter. Roll the dough tightly.
- Using dental floss or a knife, cut the dough into 9-12 rolls and place them in an 8x8-inch baking dish sprayed with cooking spray.
- Cover the cut rolls with a cloth and let them rise for 30 minutes.
- Brush the tops of the rolls with melted butter, then bake for 15 to 20 minutes or until the rolls are golden brown.
- Allow the cinnamon rolls to cool once they are done.
- Finally, spread vanilla frosting over the cooled cinnamon rolls.
Kitchen Tools and Equipment
These pumpkin cinnamon rolls require a few specific tools and equipment to ensure they come out perfect. Having the right tools will make the process smoother and more enjoyable.
Essential Baking Tools
- Mixing Bowls: You'll need at least two large mixing bowls, one for the dough and the other for the filling; glass or metal bowls work best.
- Stand Mixer: A stand mixer with a dough hook is highly recommended for easier dough mixing and kneading.
- Measuring Cups and Spoons: Accurate measurements are crucial. Use both dry and liquid measuring cups and spoons.
- Pastry Brush: This tool helps baste melted butter on the dough.
Rolling and Cutting Tools
- Rolling Pin: A wooden or marble rolling pin is essential for rolling out dough evenly.
- Bench Scraper: Great for handling dough and cleaning up flour from the work surface.
- Sharp Knife or Dental Floss: Use a sharp knife or unwaxed dental floss to cut the rolled dough into even pieces.
- 9×8 inch Baking Pan: Grease or use cooking spray to prevent sticking.
With these tools, making pumpkin cinnamon rolls is easier and more enjoyable.
Frosting Variations for Pumpkin Cinnamon Rolls
You can easily change the flavors of this pumpkin cinnamon roll recipe by adjusting the flavors of the frosting to your liking.
Classic Cream Cheese Icing
Cream cheese icing is a popular topping for pumpkin cinnamon rolls. To make it, blend softened cream cheese, butter, powdered sugar, and vanilla extract for a smooth, creamy icing. Spread over cool rolls.
Ingredients for Classic Cream Cheese Icing:
- 4 oz. cream cheese (softened)
- ¼ cup butter (softened)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Maple Cream Cheese Frosting
- 1 cup powdered sugar
- 4 ounces cream cheese
- 2 teaspoon milk
- 1-2 tablespoon pure maple syrup
How to Store Pumpkin Cinnamon Rolls
To keep pumpkin cinnamon rolls fresh, store them at room temperature for up to two days in an airtight container.
Alternatively, you can refrigerate them for up to a week or freeze them for up to three months.
If frozen, remember to thaw them in the refrigerator overnight before reheating.
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Apple Crumb Cake is fall favorite dessert and also makes a delicious Christmas breakfast.
📖 Recipe
Pumpkin Cinnamon Rolls
Equipment
Ingredients
For the dough:
- ½ cup pumpkin puree
- 2¾ cups all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons butter - very soft but not melted
- 2 tablespoons pumpkin pie spice
- 1 large egg
- 1 package instant yeast
- 3 tablespoons water
- ¼ cup milk
- 1 teaspoon salt
Filling
- ⅔ cup brown sugar
- ¼ cup butter - melted
- 1 tablespoons ground cinnamon
Frosting:
- 1 ½ cup powdered sugar
- 1 tablespoons unsalted butter
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
Instructions
- Pumpkin Cinnamon Rolls1. Preheat the oven to 375°F (190°C).
- 2. In a large bowl, combine warm milk, water, and a teaspoon of sugar with the yeast. Let it sit for 5-7 minutes to activate.
- 3. Add pumpkin puree, pumpkin pie spice, egg, soft butter, and white sugar to the yeast mixture, and whisk until well combined.
- 4. Stir in the flour and salt to make the dough using a wooden spatula. You can also use a stand mixer with a dough hook.
- 5. Cover the dough with a damp cloth or plastic wrap and let it rise for 1 hour in a greased bowl or until it doubles in size.
- 6. After the dough has risen, roll it out into a square on a lightly floured surface. Brush the top with melted butter. Then, mix together the cinnamon and brown sugar and sprinkle it on top of the butter. Roll the dough tightly.
- 7. Using dental floss or a knife, cut the dough into 9-12 rolls and place them in an 8x8-inch baking dish sprayed with cooking spray.
- 8. Cover the cut rolls with a cloth and let them rise for 30 minutes.
- 9. Brush the tops of the rolls with melted butter, then bake for 15 to 20 minutes or until the rolls are golden brown.
- 10. Allow the cinnamon rolls to cool once they are done.
- 11. Finally, spread vanilla frosting over the cooled cinnamon rolls.
Frosting
- Combine the softened butter together with the vanilla extract and the pumpkin pie spice.
- Slowly beat the powdered sugar in a little at a time until combined.
- Mix in the milk a little at a time until smooth and creamy.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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