Pumpkin Cinnamon Rolls for Fall are a cozy, sweet treat perfect for crisp mornings. They blend soft, fluffy dough with the warm flavors of pumpkin and cinnamon, creating rolls that are moist and packed with cozy spice. The aroma fills your home with that unmistakable feeling of fall, making these rolls a delightful way to start the day.
I love making these pumpkin cinnamon rolls on a lazy weekend when I have time to let them rise slowly. The pumpkin keeps the dough tender and gives a subtle sweetness that pairs perfectly with the cinnamon sugar swirl inside. I usually make a simple glaze with cream cheese to drizzle over the top, which adds a nice tangy balance to the richness of the roll. It’s hard to stop at just one!
These rolls are great for sharing, whether it’s a family breakfast or a small get-together with friends. I find that they’re a fun way to bring a little fall spirit to the table without needing a big holiday meal. Plus, they freeze well, so I often keep extras on hand to warm up on a chilly afternoon. There’s something really comforting about a homemade pumpkin cinnamon roll and a warm cup of coffee on a cool day.
Key Ingredients & Substitutions
Pumpkin Puree: Using pumpkin puree adds moisture and a gentle sweetness. Make sure it’s pure pumpkin, not pie filling, for the best texture. You can substitute canned sweet potato puree if pumpkin isn’t available.
Yeast: Active dry yeast is best for a light, fluffy dough. If you have instant yeast, use slightly less and mix it directly with flour for easier prep.
Spices: Cinnamon is the star, but nutmeg and cloves add warmth. If cloves aren’t your favorite, try allspice or ginger instead.
Flour: All-purpose flour gives a soft, tender roll. For a nuttier flavor, try half whole wheat, but keep an eye on the dough’s hydration as it may need more liquid.
Butter & Sugar: Softened butter in the filling creates a rich, spreadable layer. Brown sugar offers that deep caramel feel. Light brown sugar works fine too.
How Can I Get Soft, Fluffy Pumpkin Cinnamon Rolls Every Time?
Success depends on handling your dough properly and timing your rises:
- Warm Milk and Proofing Yeast: Milk should be warm, not hot, to activate yeast without killing it. Frothy yeast means it’s alive and ready.
- Kneading: Knead well until smooth and elastic. This develops gluten for structure but don’t overdo it—soft dough is key with pumpkin.
- First Rise: Let the dough rise in a warm, draft-free spot until doubled. This may take 1 to 1.5 hours depending on room temperature.
- Rolling and Filling: Roll evenly to avoid thick spots. Spread butter and cinnamon sugar fully to get flavor in every bite.
- Second Rise: After slicing, allow rolls to puff again before baking. This creates lightness inside.
- Baking: Bake just until golden—overbaking dries them out. They should be soft but cooked through.
Patience during rises and gentle handling make for tender rolls you’ll want to keep making!
Equipment You’ll Need
- Large mixing bowl – perfect for combining and proofing your dough ingredients comfortably.
- Wooden spoon or silicone spatula – great for mixing sticky pumpkin dough without making a mess.
- Stand mixer with dough hook (optional) – makes kneading easier and faster if you have one.
- Rolling pin – helps you roll out the dough evenly for perfect cinnamon rolls.
- Sharp knife or kitchen floss – cuts the rolled dough cleanly without squishing the rolls.
- 9×13-inch baking dish – roomy enough to hold all the rolls as they rise and bake evenly.
Flavor Variations & Add-Ins
- Swap pumpkin puree with sweet potato for a slightly different, sweet flavor that still keeps the dough moist.
- Add chopped dried cranberries or raisins inside the rolls for a chewy, tart surprise.
- Sprinkle chopped toasted pecans or walnuts in the filling or on top for extra crunch and nutty taste.
- Mix a pinch of ground ginger or cardamom into the dough spice mix to add warm, exotic notes perfect for fall.
Pumpkin Cinnamon Rolls for Fall
Ingredients You’ll Need:
For the Dough:
- 1 cup warm milk (about 110°F/43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves or allspice (optional)
- 4 to 4 1/2 cups all-purpose flour
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
For the Topping:
- 1/2 cup chopped pecans or walnuts (optional)
- 1 cup powdered sugar
- 2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 1 to 1.5 hours for the dough to rise, an additional 30-45 minutes for the rolls to rise after shaping, and 25-30 minutes to bake. In total, set aside around 2.5 to 3 hours, including prep and resting times.
Step-by-Step Instructions:
1. Prepare the Yeast and Dough:
In a small bowl, stir together the warm milk and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy. In a large bowl, combine sugar, pumpkin puree, melted butter, eggs, salt, cinnamon, nutmeg, and cloves. Mix well. Add the yeast mixture, then gradually add flour, one cup at a time, mixing well until a soft dough forms.
2. Knead and Let Rise:
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5-7 minutes. Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, until doubled in size.
3. Shape the Rolls and Second Rise:
Once risen, punch down the dough and roll it out on a floured surface into a 16×12 inch rectangle. Spread softened butter evenly over the surface. Mix brown sugar and cinnamon, then sprinkle the mixture over the butter. Starting at the long edge, roll the dough tightly into a log. Cut into 12 equal slices with a sharp knife or dental floss. Place the rolls into a greased 9×13 inch pan, cover loosely, and let rise for another 30-45 minutes until puffy. Sprinkle chopped nuts on top if you like.
4. Bake and Glaze:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown. While the rolls bake, mix powdered sugar, milk or cream, and vanilla extract to make a smooth glaze. When the rolls are out of the oven, drizzle the glaze over them while warm.
Enjoy the moist, spiced pumpkin cinnamon rolls fresh from the oven for a perfect fall breakfast or brunch treat!
Can I Use Frozen Pumpkin Puree for These Rolls?
Yes! Just make sure to fully thaw and drain any excess liquid from the pumpkin puree before using to keep the dough from becoming too wet.
Can I Prepare the Dough the Night Before?
Absolutely! After kneading, place the dough in the fridge overnight. The slow rise will develop flavor. Take it out an hour before shaping to come to room temperature.
How Should I Store Leftover Rolls?
Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them tightly wrapped for up to 2 months and reheat gently.
Can I Substitute the Nuts or Leave Them Out?
Yes, feel free to swap pecans or walnuts for your favorite nuts, or omit them altogether if you prefer a nut-free treat.
