Posted Sep 08, 2021, Updated Oct 20, 2024 We are well-known for our homemade cinnamon rolls – and in the fall I often get asked how to create a pumpkin version. So here you have it – the absolute best pumpkin cinnamon rolls you’ll ever eat! These pumpkin cinnamon rolls are truly the best because there is vanilla extract, pumpkin pie spice, pumpkin puree and cinnamon in the roll dough. These additions make them extra special – along with the rest of the ingredients that yield a gooey, delicious roll that’s a perfect cozy fall breakfast.
Pumpkin Cinnamon Rolls: Ingredients & Substitutions
Lets discuss the ingredients in this pumpkin cinnamon rolls recipe, as well as possible substitutions.
Whole Milk. 2% milk works well, but I do not recommend using a liquid dairy product with less than 2% fat because the fat content really matters to making rich, moist pumpkin cinnamon rolls! Salted Butter. Unsalted butter or ghee both work well in this recipe. Pumpkin Puree. No substitutes here! Be sure to use pure pumpkin (either canned or homemade) and not pumpkin pie filling. Vanilla Extract. Vanilla bean paste can be used in place of extract. Or you can switch it up and try maple extract, almond, etc. All-purpose flour. bread flour may be used in place of all-purpose flour for a slightly lighter texture. Light Brown sugar. If you love the molasses-y taste of dark brown sugar you can use that in place of some or all of the light brown sugar. Ground Cinnamon. The quality of cinnamon used in this recipe really matters. Please choose your cinnamon wisely! Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice. Cream cheese. Full fat or light cream cheese both work well in this recipe!
How to Make Pumpkin Cinnamon Rolls
Cinnamon rolls of any kind take a little bit of work, but these pumpkin cinnamon rolls are 100% worth the effort. Mixing by hand: You can mix the dough by hand using a whisk and wooden spoon to stir the ingredients and then knead by hand, or you can follow the instructions below using a standing mixer. Don’t forget to watch the video.
Make the Pumpkin Cinnamon Roll Dough
To begin warm the milk in the microwave milk for 15-30 seconds. It should be warm but not hot to the touch (about 105 degrees F). Place the milk into the bowl of a standing mixer, then add 1 TBS sugar and yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy. Add ¼ cup sugar, melted butter, pumpkin puree, egg, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until the mixture is smooth. Next, Add 2 cups of flour, salt, cinnamon and pumpkin pie spice and stir the dough hook, starting on low and increasing to high. Once the ingredients are combined, add more flour 2-4TBS at a time until a smooth ball is formed. The dough should be smooth and only slightly tacky to the touch. Transfer the dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes), then form it into a ball. Next, place the dough into a large greased bowl, cover the bowl with a warm, damp towel, and put it in a warm place to rise for 1 hour or until dough has doubled in size.
Make the Filling
While the dough is rising, make the filing. There are two ways to make the filling, both work well and it’s purely personal preference which one you choose.
Assemble the Pumpkin Cinnamon Rolls
After the dough has risen, sprinkle a large work surface with flour, gently press the gas out of the dough and form it into a rectangle. Then, roll the dough into a rectangle that’s 18” long and 8” wide (18×8”), and about ¼” thick. To spread the filling on the dough use one of the following methods: Tightly roll the dough and cut into 9 equal sized rolls (I recommend measuring by placing a tape measure next to the rolled dough to ensure it’s 18” long, then make marks every 2 inches and cut the rolls to be 2” wide).
Rise again
Line an 8×8” or 9×9” baking dish with parchment paper and lightly grease. Then place the rolls in 3 rows of 3, evenly spaced. Cover and let them rise until nearly doubled, about 30-60 minutes.
Bake
Once the pumpkin cinnamon rolls are doubled in size, bake them in the preheated oven until golden brown, about 25-30 minutes. They will rise more in the oven.
Make the Cinnamon Cream Cheese Frosting
While the pumpkin cinnamon rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt until smooth. Do not chill the frosting. Keep it at room temperature until the rolls are baked. Or, you can make homemade maple glaze for more delicious fall flavors. Note: If you make these cinnamon rolls in advance (instructions below & in the recipe card) you need to chill the frosting. Just be sure to take it out of the refrigerator when you remove the rolls from the refrigerator/freezer to rise so it can come to room temperature to spread easily on the baked rolls.
Frost
Once the rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm. (Also try pumpkin cake, pumpkin cupcakes and soft pumpkin cookies – all delicious with cream cheese frosting)!
Cool Slightly & Serve
Let the pumpkin cinnamon rolls cool slightly and serve warm with a side of fresh fruit, bacon, etc. Here are some other dishes that pair well with this pumpkin cinnamon rolls recipe:
A savory dish like this egg casserole or frittata is a good way to balance out the sweetness of these rolls. Also this crustless quiche or hash-brown crusted quiche are nice dishes to round out a brunch menu.
To Store
Store leftovers in an airtight container in the refrigerator for 5-7 days. Be sure to warm them up in the microwave or oven before enjoying them to restore their fresh-from-the-oven taste.
How to Prepare in Advance
I receive many questions about making these in advance. There are many ways to do this, here are my suggestions below. Always tightly cover the rolls so no air can get to the dough and dry it out.
Refrigerate Dough
Assemble & Refrigerate Overnight
Freeze Assembles Rolls
