Pumpkin Cinnamon Rolls Recipe

If you’re looking for a cozy treat that tastes like autumn in every bite, these Pumpkin Cinnamon Rolls will absolutely steal your heart. Swirled with warmly spiced brown sugar and finished with a rich brown butter cream cheese frosting, each roll is soft, fragrant, and irresistibly fluffy. Whether for a weekend brunch or an indulgent dessert, this recipe takes cinnamon rolls to a whole new level of comfort and flavor, all with the vibrant color and subtle earthiness of pure pumpkin.

Ingredients You’ll Need

The beauty of these Pumpkin Cinnamon Rolls is how each ingredient builds a foundation of flavor, tenderness, and golden warmth. These simple staples become extraordinary with the magic of brown butter, fall spices, and pumpkin puree—each one plays its part to create melt-in-your-mouth magic.

• Instant Dry Yeast: The leavening star that gives your rolls a pillowy rise; make sure it’s fresh for the best lift.
• Warm Water: Activates the yeast; aim for around 115F/46C for optimal bubbles and growth.
• Granulated Sugar: Feeds the yeast and adds gentle sweetness to the dough.
• Browned Butter: Adds unbelievable depth and nutty aroma, both in the dough and frosting—don’t skip this!
• Large Egg: Room-temperature eggs ensure a cohesive, plush dough—cold eggs will slow the yeast.
• Dry Milk Powder: Gives your rolls extra tenderness and that irresistible bakery-fresh softness.
• Salt: Balances the sweetness and lifts the flavors, so don’t be shy with this pinch.
• Pumpkin Puree: Real pumpkin (not pie filling) infuses color, subtle flavor, and extra moisture for ultra-soft rolls.
• Pumpkin Pie Spice: The soul of autumn—infuses each bite with cozy warmth; divided for dough and filling.
• All-Purpose Flour: The structure—start with the lower amount and add as needed for the perfect soft, supple dough.
• Brown Sugar: For the filling—a layer of caramelly sweetness to swirl inside every roll.
• Ground Cinnamon: Doubles the spice warmth and makes the kitchen smell dreamy while baking.
• Cream Cheese: Essential for that tangy, smooth-as-silk frosting that melts over the warm rolls.
• Pure Vanilla Extract: A splash in the frosting rounds out flavors and adds lovely depth.
• Heavy Cream: Makes the frosting creamy and lush; you only need a little, but it makes a big difference.
• Confectioners Sugar: The foundation for that gorgeous, fluffy frosting—don’t bother sifting unless it’s super lumpy.

How to Make Pumpkin Cinnamon Rolls

Step 1: Brown the Butter

Start by browning all of your butter—you’ll need 12 tablespoons total, but account for evaporation and brown about 15 tablespoons just to be safe. Melt over medium heat, swirling often until you smell a heavenly toasted aroma and see brown flecks at the bottom. Use this nutty gold in your dough, filling, and set aside some to chill for the frosting. Let your brown butter cool to room temperature before you dive into the next steps.

Step 2: Mix the Dough

Dissolve the yeast in warm water and let it sit for five minutes until it starts looking foamy and lively. Add your sugar, cooled brown butter, egg, dry milk powder, salt, and pumpkin puree—you want everything well combined with no streaks of egg. Stir in 3 1/4 cups flour and pumpkin pie spice until a shaggy dough forms, then switch to a dough hook and knead. The dough should be soft and moist but not overly sticky; add extra flour just a spoonful at a time if it clings too much to the sides of the bowl. Knead for eight minutes, scraping as needed. If you’re doing this by hand, flour your surface and get ready for an arm workout!

Step 3: First Rise

Turn your oven to 200F/93C, then off—this creates a cozy, draft-free spot for the Pumpkin Cinnamon Rolls to rise. Shape the dough into a ball and place in a greased bowl, turning it once to coat and prevent a crust from forming. Cover with a clean kitchen towel and set in your warmed (but turned off) oven. Leave it alone for 45 minutes to an hour, until doubled and springy—perfect time to tackle the filling!

Step 4: Make the Filling and Shape

Once your dough is puffy and doubled, punch it down gently to release air bubbles. Turn it onto a floured surface and roll out to a large rectangle, about 16 by 14 inches. Brush with melted brown butter. In a small bowl, mix together the brown sugar, cinnamon, and more pumpkin pie spice. Sprinkle this glorious mixture evenly over the dough. Roll it up tightly from the long edge and, if you want perfectly sized rolls, gently score into 12 pieces before slicing. Use a sharp serrated knife or unflavored dental floss for ultra-clean cuts. Arrange in a greased 9×13-inch pan, cover, and either chill overnight or let rise for about 30 minutes until puffed.

Step 5: Second Rise and Bake

If you’re making Pumpkin Cinnamon Rolls ahead, take the pan out of the fridge in the morning and let the rolls come to room temp and finish rising—about 45 minutes. Preheat your oven to 350F/180C and bake for 22–27 minutes, until golden and a thermometer reads 190F/88C when poked into the center. Let them cool for 5–10 minutes for the fluffiest texture before frosting.

Step 6: Make the Brown Butter Cream Cheese Frosting

As the rolls bake, combine softened cream cheese and your brown butter in an electric mixer. Beat for two minutes until fluffy and smooth, scraping down the bowl. Add vanilla, heavy cream, and powdered sugar, then beat on low to combine and high for four minutes—the frosting should be airy and irresistible. Slather over the rolls while warm so it melts into every swirl.

How to Serve Pumpkin Cinnamon Rolls

Garnishes

The warm brown butter frosting is pure perfection, but a sprinkle of extra cinnamon, toasted chopped pecans, or even a light dusting of powdered sugar will make your Pumpkin Cinnamon Rolls look and taste bakery-worthy. For a little extra flair, try a drizzle of maple syrup or a few curls of orange zest.

Side Dishes

Serve your Pumpkin Cinnamon Rolls with a mug of hot coffee or chai for the ultimate morning treat. Fresh fruit, like orange segments or apple slices, adds a refreshing contrast, or go for a simple vanilla yogurt parfait on the side. They also pair beautifully with fluffy scrambled eggs for a full brunch spread.

Creative Ways to Present

Present these rolls on a rustic wooden board or a festive autumn platter. They look gorgeous in a cast iron skillet or arranged in a ring for a tear-and-share effect. If you’re feeling extra, glaze half the pan for a classic look and frost the rest heavily for the die-hard icing fans—everyone’s happy!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Pumpkin Cinnamon Rolls in an airtight container at room temperature for up to three days. They do dry out quickly, so cover them well and, if possible, keep the frosting separate to spread just before serving for best texture.

Freezing

Want that homemade roll magic on demand? Freeze the unbaked, shaped rolls (without frosting) in the pan, tightly covered with plastic wrap and foil, for up to two months. When ready, thaw in the fridge overnight, then allow them to finish rising at room temperature before baking as usual.

Reheating

To reheat, warm the rolls in a 300F/150C oven, covered with foil for about 10 minutes, or pop an individual roll in the microwave for 15-20 seconds. If you’ve stored the frosting separately, add it after warming so it melts just right.

FAQs

Can I make Pumpkin Cinnamon Rolls without a stand mixer?

Absolutely! Mixing and kneading by hand works just as well—just be prepared for a bit more elbow grease when working in the flour and getting a smooth, elastic dough.

Do I have to use pumpkin puree or can I substitute sweet potato?

Pumpkin puree is best for authentic flavor and softness, but well-mashed, cooked sweet potato will work in a pinch if you’re out of pumpkin. Just make sure it’s not too watery.

Why brown the butter? Can I skip this step?

Browning the butter gives an amazing nutty depth and toasty complexity you simply can’t get from plain melted butter. It’s worth every minute and truly elevates these Pumpkin Cinnamon Rolls, so don’t skip if you can help it!

Can I prepare the dough the night before?

Yes! After shaping, cover and chill the rolls overnight. In the morning, let them come to room temperature and rise until doubled before baking for fresh, warm rolls with no morning fuss.

What’s the secret to gooey, soft rolls every time?

Don’t over-flour your dough, let it rise in a warm spot, and slather on the brown butter during assembly. Finishing with frosting while warm is the final gooey touch!

Final Thoughts

If there’s one treat you try this season, let it be these Pumpkin Cinnamon Rolls. They’re a celebration of all things fall—pillowy, spiced, and unforgettable. Gather your ingredients, invite someone you love into the kitchen, and experience the joy of homemade comfort with every swirl. You’re going to want to make these again and again!

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