Easy Pumpkin Cinnamon Rolls

Introduction

Easy Pumpkin Cinnamon Rolls are a moist, spiced breakfast pastry, perfect for autumn mornings, holiday brunches, or cozy weekend treats. This classic recipe, featuring real pumpkin purée and warm cinnamon swirls, delivers bakery-quality results with a tender, pillowy crumb. Presented on a rustic wooden board, optionally garnished with a dusting of powdered sugar and candied pecans, this Easy Pumpkin Cinnamon Rolls recipe offers a charming, appetizing aesthetic that elevates any gathering. This recipe offers a simple oven method using pantry staples, making it adaptable for various dietary preferences and ideal for home cooks seeking a go-to treat that brings decadent, crowd-pleasing charm to any occasion.

Why you’ll love this recipe

• Seasonal without being overpowering: Pumpkin adds moisture and subtle earthiness, not a pie-like dominance.
• Foolproof for beginners: The dough comes together with a spoon; no kneading or proofing box required.
• Make-ahead magic: Assemble the night before, refrigerate, and bake fresh in the morning.
• Crowd-pleasing versatility: Kids adore the sweet spirals; adults appreciate the warm spices and creamy glaze.
• One-bowl, one-pan cleanup: Minimal dishes mean more time sipping coffee while the rolls rise.

Ingredients

Dough

• 1 cup (240 ml) whole milk, warmed to 100–110 °F (38–43 °C)
• 2¼ tsp (7 g) instant yeast (one standard packet)
• ½ cup (120 g) canned pumpkin purée (not pumpkin pie filling)
• ⅓ cup (67 g) granulated sugar
• 1 large egg, room temperature
• 4 tbsp (57 g) unsalted butter, melted and slightly cooled
• 1 tsp fine sea salt
• 3¾ cups (470 g) all-purpose flour, plus up to ¼ cup more if needed

Filling

• ½ cup (113 g) unsalted butter, very soft but not melted
• ¾ cup (150 g) packed light brown sugar
• 2 tbsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• Pinch of salt

Cream-Cheese Glaze

• 4 oz (113 g) full-fat cream cheese, softened
• 3 tbsp (42 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar, sifted
• 1 tsp pure vanilla extract
• 2–3 tbsp milk or heavy cream
• Pinch of salt

Essential Tools and Equipment

• Large mixing bowl and sturdy spoon (or stand mixer with dough hook if you prefer)
• 9×13-inch (23×33 cm) baking dish, lightly greased
• Small microwave-safe bowl for warming milk
• Rolling pin (a wine bottle works in a pinch)
• Sharp knife or unflavored dental floss for slicing rolls
• Clean kitchen towel or plastic wrap for proofing
• Offset spatula for spreading glaze

Step-by-step process

1. Activate the yeast: In a large bowl, whisk warm milk, yeast, and 1 tsp of the granulated sugar. Let it sit for 5 minutes until foamy.
2. Build the dough: Add remaining sugar, pumpkin purée, egg, melted butter, and salt; whisk until smooth. Stir in 1 cup of flour at a time with a wooden spoon until a shaggy dough forms. If sticky, add flour 1 tbsp at a time (up to ¼ cup). The dough should be soft and slightly tacky.
3. First rise: Cover the bowl with a damp towel or plastic wrap. Let rise in a warm spot for 45–60 minutes until doubled.
4. Make the filling: While the dough rises, mash softened butter, brown sugar, cinnamon, nutmeg, cloves, and salt into a spreadable paste.
5. Roll and fill: Turn dough onto a lightly floured surface; pat into a 12×16-inch (30×40 cm) rectangle. Spread filling evenly, leaving a ½-inch border on one long edge. Starting from the filled long edge, roll tightly into a log. Pinch seam to seal.
6. Slice: Using floss or a sharp knife, cut into 12 equal pieces (about 1¼ inches thick). Arrange cut-side up in the greased baking dish, spacing evenly.
7. Second rise: Cover and let rise 25–30 minutes until puffy. (Refrigerate overnight at this point if making ahead; add 10–15 minutes to bake time.)
8. Bake: Preheat oven to 350 °F (175 °C). Bake 23–27 minutes until tops are golden and centers reach 190 °F (88 °C).
9. Glaze: Beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, salt, and enough milk for a drizzle consistency. Spread over warm rolls. Serve immediately.

Mistakes to avoid

• Overheating the milk: Above 115 °F (46 °C) kills yeast; use a thermometer.
• Skipping the border when rolling: Filling leaks out and burns in the pan.
• Cutting with a dull knife: It squishes the spiral; floss gives cleaner edges.
• Baking straight from the fridge without extra time: Centers stay doughy.
• Glazing cold rolls: The icing firms up instead of melting in.

Variations of the Pumpkin Cinnamon Rolls

• Maple-Pecan: Swap brown sugar for maple sugar; press ½ cup toasted pecans into filling.
• Chocolate-Orange: Reduce cinnamon to 1 tbsp; add 1 tbsp orange zest and ½ cup mini chocolate chips.
• Vegan: Use almond milk, flax egg (1 tbsp flax + 3 tbsp water), vegan butter, and vegan cream cheese.
• Mini Rolls: Cut into 24 pieces; bake in two 9-inch round pans for 18–20 minutes.
• Savory Twist: Omit sugar in dough; fill with pumpkin, sage, browned butter, and Parmesan.

Tips for better storage

• Room temperature: Store unglazed rolls in an airtight container up to 2 days; refresh 10 seconds in the microwave.
• Freezer (pre-baked): Freeze sliced, unbaked rolls on a tray, then bag; bake from frozen, adding 5–7 minutes.
• Freezer (baked): Cool completely, wrap individually, freeze up to 1 month; thaw overnight and warm.
• Glaze separately: Keep icing in fridge up to 1 week; thin with milk before using.
• Avoid soggy bottoms: Cool rolls on a wire rack 10 minutes before storing.

Frequently Asked Questions

• Can I use fresh pumpkin? Yes—roast and purée until smooth; strain excess liquid.
• No instant yeast? Activate the active dry yeast in the warm milk step for 10 minutes.
• Gluten-free version? Use a 1:1 baking blend; dough may need 10 extra minutes to rise.
• Half recipe? Yes—use an 8×8-inch pan; same bake time.
• Make it less sweet? Reduce the filling sugar to ½ cup and glaze the powdered sugar to ¾ cup.

Conclusion

Easy Pumpkin Cinnamon Rolls prove that homemade doesn’t mean complicated. With pantry staples, a single bowl, and the forgiving nature of enriched dough, you can fill your kitchen with the irresistible perfume of fall spices in under three hours. The tender crumb, caramelized edges, and luscious cream cheese glaze create a treat that feels indulgent yet achievable. Bake a batch this weekend, share with neighbors, or stash some in the freezer for impromptu cozy mornings. One bite, and you’ll understand why this recipe earns a permanent spot in your autumn rotation—simple ingredients, spectacular results, and the kind of warmth that turns a house into a home.

Easy Pumpkin Cinnamon Rolls

Tender pumpkin-enriched dough rolled with warm cinnamon sugar and topped with a tangy cream-cheese glaze. A no-knead, make-ahead fall favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 27 minutes mins

Rising 1 hour hr 30 minutes mins

Total Time 2 hours hrs 17 minutes mins

Servings 12

Ingredients

  

• For the Dough:
• 1 cup 240 ml whole milk, warmed to 100–110 °F
• 2¼ tsp 7 g instant yeast
• ½ cup 120 g canned pumpkin purée
• ⅓ cup 67 g granulated sugar
• 1 large egg room temperature
• 4 tbsp 57 g unsalted butter, melted
• 1 tsp fine sea salt
• 3¾ cups 470 g all-purpose flour (+ up to ¼ cup)
• For the Filling:
• ½ cup 113 g unsalted butter, very soft
• ¾ cup 150 g packed light brown sugar
• 2 tbsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• Pinch of salt
• For the Cream-Cheese Glaze:
• 4 oz 113 g cream cheese, softened
• 3 tbsp 42 g unsalted butter, softened
• 1 cup 120 g powdered sugar
• 1 tsp vanilla extract
• 2 –3 tbsp milk
• Pinch of salt

Instructions

 

• Whisk warm milk, yeast, and 1 tsp sugar; rest 5 min until foamy.
• Add remaining sugar, pumpkin, egg, butter, salt; stir in flour to form soft dough.
• Cover and rise 45–60 min until doubled.
• Mix filling into a paste.
• Roll dough to 12×16-inch; spread filling, leaving ½-inch border. Roll tightly; slice into 12 rolls.
• Arrange in greased 9×13-inch pan; rise 25–30 min.
• Bake at 350 °F for 23–27 min until golden.
• Beat glaze ingredients; spread over warm rolls.

Notes

• Use dental floss for clean cuts.
• Overnight option: refrigerate after shaping; bake cold +10–15 min.
• Don’t overbake—center should be soft.
• Store unglazed rolls at room temp 2 days or freeze up to 1 month.
• Warm milk must be below 115°F to protect yeast.