Soft, golden dough swirled with rich pumpkin puree and warming spices brings an undeniable sense of comfort to any fall morning. These warm, fluffy pumpkin cinnamon rolls drizzled with cream cheese glaze—perfect for fall mornings—are the kind of treat that transforms a simple breakfast into a cozy celebration. Experience the comforting flavors of pumpkin and cinnamon with these soft, pillowy rolls. Topped with a rich cream cheese glaze, they are an irresistible treat that fills your home with warmth and joy. Whether you’re sipping on a steaming cup of coffee or gathering friends around the table, each bite feels like a sweet hug. From the moment you mix the spices into the dough to the final drizzle of glossy glaze, you’ll feel a real connection to seasons changing and cozy afternoons spent baking.
I remember the first time I tried these pumpkin cinnamon rolls—a family friend brought them over on a crisp October afternoon, and the moment I tasted that tender swirl of cinnamon and pumpkin, I was hooked. The entire bake takes just under two and a half hours from start to finish, including 30 minutes of active prep time, a 25-minute bake, and about 1 hour and 30 minutes of gentle rising time. Perfect for beginner bakers, this recipe offers clear, friendly steps and reliable results every time. Calories hover around 450 per roll, making them an indulgent weekend treat or a festive addition to brunch. Don’t be intimidated by yeast—just warm your milk properly, stir in the yeast and wait for that satisfying foam, and before you know it, you’ll be rolling out dough that rises beautifully. It’s like painting with flavors: the ginger, nutmeg, and cloves dance with sweet sugar and pumpkin, creating a sensory journey in your own kitchen.
KEY INGREDIENTS IN PUMPKIN CINNAMON ROLLS
Before you dive into mixing and kneading, let’s take a look at the star players that make these pumpkin cinnamon rolls shine. Each ingredient has its own role, from lending structure and moisture to infusing warm spice notes and creating that irresistible creamy topping.
- Whole milk: Provides a creamy base to activate the yeast and creates a tender, soft crumb in the dough.
- Active dry yeast: The leavening agent that makes the dough rise and become light and fluffy.
- Granulated sugar: Sweetens the dough and feeds the yeast for a good rise, adding subtle caramel notes.
- All-purpose flour: Builds the structure of the rolls with just the right balance of protein for elasticity and tenderness.
- Salt: Enhances flavor and regulates yeast activity, ensuring the dough develops properly without over-proofing.
- Ground cinnamon (dough): Adds warm, aromatic spiciness woven throughout the dough for consistent flavor.
- Ground ginger: Lends a mild, peppery bite that complements sweet pumpkin and deepens the spice profile.
- Ground nutmeg: Brings a slightly sweet, nutty depth that elevates the overall autumnal taste.
- Ground cloves: Imparts a fragrant intensity that balances the richness of butter and pumpkin.
- Pumpkin puree: Delivers vibrant moisture, color, and subtle earthy sweetness, making these rolls uniquely fall-inspired.
- Unsalted butter (dough): Adds richness and a tender, melt-in-your-mouth texture without adding extra salt.
- Large egg: Binds ingredients, enriches the dough, and contributes to a softer, more golden crumb.
- Packed light brown sugar: In the filling, it melts into a luscious, caramel-like swirl that’s perfectly gooey.
- Ground cinnamon (filling): Reinforces the signature cinnamon flavor and creates that classic roll swirl.
- Unsalted butter (filling): Helps the sugar and cinnamon adhere to the dough and creates a luscious filling.
- Powdered sugar: Forms the base of a smooth, sweet glaze that melts over warm rolls.
- Cream cheese: Adds tangy richness and a silky texture to the glaze, balancing the sweetness.
- Whole milk (glaze): Thins the glaze to just the right consistency for drizzling without running off the rolls.
- Vanilla extract: Rounds out the glaze with warm, floral notes, enhancing every layer of flavor.
HOW TO MAKE PUMPKIN CINNAMON ROLLS
Ready to roll? This recipe breaks down each step so even beginners feel confident. You’ll go from whisking foamy yeast to kneading supple dough, then layering sweet, spiced filling before that final bake brings golden perfection.
1. Begin by warming the milk in a small saucepan until it reaches about 110°F. Remove from heat and sprinkle in the yeast, then let it rest undisturbed for about 5 minutes, or until it’s foamy and alive with bubbles.
2. In a large mixing bowl, combine the flour, granulated sugar, salt, ground cinnamon, ginger, nutmeg, and cloves. Whisk briefly to distribute the spices evenly, then set this dry mixture aside.
3. In a separate bowl, mix the pumpkin puree, melted and cooled butter, and the egg until smooth. Pour in the yeast mixture and whisk gently to create a uniform pumpkin batter.
4. Slowly add the wet ingredients to the dry ingredients, stirring with a spatula or wooden spoon until a soft dough starts to form with no big dry patches.
5. Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes, pressing and folding until it becomes smooth and elastic. Shape into a ball, place in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.
6. Once the dough has risen, punch it down gently and roll it out on a floured surface into a 12×18-inch rectangle.
7. Spread the softened butter all over the dough, ensuring an even layer. In a small bowl, mix the packed light brown sugar and ground cinnamon, then sprinkle the mixture evenly over the buttered dough.
8. Starting at the longer end, tightly roll the dough into a log, pinching the seam to seal. Use a sharp knife or dental floss to cut the log into 12 equal pieces.
9. Arrange the rolls, cut side up, in a greased 9×13-inch baking dish. Cover with a clean cloth and let them rise again for about 30 minutes, puffing up and filling out the pan.
10. Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until they’re golden brown on top and cooked through.
11. While the rolls bake, prepare the glaze by whisking together the powdered sugar, softened cream cheese, milk, and vanilla extract until smooth and pourable.
12. When the rolls come out of the oven, let them cool for 5 minutes, then drizzle the glaze generously over each warm roll. Serve immediately.
SERVING SUGGESTIONS FOR PUMPKIN CINNAMON ROLLS
Nothing beats serving these rolls when they’re still warm and the glaze is perfectly gooey. Whether you’re planning a special brunch or treating yourself on a chilly morning, here are some delightful ways to present and enjoy your homemade pumpkin cinnamon rolls.
- Pair with a steaming cup of spiced latte: The bold espresso and creamy milk complement the sweet pumpkin and cinnamon flavors brilliantly.
- Create a brunch spread: Serve alongside fresh fruit, scrambled eggs, and a carafe of orange juice to balance sweetness with savory options.
- Top with a dollop of whipped cream: Add a light, airy touch that melts into the warm rolls, enhancing the cream cheese glaze.
- Offer as mini bites: Cut each roll in half and arrange on a tiered serving tray for parties—guests will adore the bite-sized indulgence.
HOW TO STORE PUMPKIN CINNAMON ROLLS
If you’ve got leftovers (or want to bake ahead), storing these pumpkin cinnamon rolls properly ensures they stay soft and flavorful. The right container and temperature make all the difference for maintaining that bakery-fresh feel.
- Room-temperature storage: Place cooled rolls in an airtight container or wrap them tightly in plastic wrap. They’ll stay fresh for up to 2 days.
- Refrigerator: Store in a sealed container to keep the filling from drying out. They’ll stay good for 4–5 days. Reheat briefly in the microwave before serving.
- Freezer: For long-term storage, wrap each roll individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge, then warm in the oven or microwave.
- Reheating tips: To revive that just-baked texture, warm rolls at 300°F for 5–7 minutes in the oven or heat individual portions in the microwave for 15–20 seconds on high, then add a fresh drizzle of glaze.
CONCLUSION
Thank you for joining me on this journey to create warm, fluffy pumpkin cinnamon rolls drizzled with cream cheese glaze—perfect for fall mornings! We’ve covered everything from gathering the essential ingredients and combining them into a tender, spiced dough, to carefully rolling, cutting, and baking each individual roll until golden brown. Along the way, we explored creative serving suggestions, smart storage tips, and even how to make your rolls shine at gatherings or in your own cozy kitchen. This recipe is designed with beginner bakers in mind, yet delivers show-stopping results that will earn you compliments from family and friends. Feel free to print this article or save it in your digital recipe box for future cozy mornings or festive brunches. You’ll find prep and cook times clearly laid out—30 minutes of hands-on prep, a 25-minute bake, and 1 hour 30 minutes of rising time—so you can plan your time easily. With around 450 calories per roll, these treats are perfect for sharing, savoring, and celebrating the beauty of fall flavors.
I hope you give these pumpkin cinnamon rolls a try and fall in love with their pillowy texture and sweet, spiced filling. Don’t forget to check out the FAQ section below for answers to common questions, from perfecting your rise to customizing the spices to your taste. If you have any comments, questions, or feedback—whether you want help troubleshooting the dough or to share your favorite add-ins—please leave a note. Your experiences and stories inspire me, and I love hearing how your kitchen adventures turn out. Happy baking!
Pumpkin Cinnamon Rolls
Description
Experience the comforting flavors of pumpkin and cinnamon with these soft, pillowy rolls. Topped with a rich cream cheese glaze, they are an irresistible treat that fills your home with warmth and joy.
Ingredients
Instructions
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Begin by warming the milk in a small saucepan until it reaches about 110°F. Remove from heat and sprinkle in the yeast. Allow it to rest for about 5 minutes, or until foamy.
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In a large mixing bowl, combine the flour, sugar, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
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In a separate bowl, mix the pumpkin puree, melted butter, and egg. Pour in the yeast mixture and whisk until well combined.
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Slowly add the wet ingredients to the dry ingredients and stir until a soft dough forms.
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Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
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Once the dough has risen, roll it out into a 12x18-inch rectangle on a floured surface.
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Spread the softened butter over the dough rectangle. Mix the brown sugar and cinnamon, then sprinkle it evenly over the buttered dough.
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Starting at the longer end, tightly roll the dough into a log and cut it into 12 equal pieces.
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Place the rolls, cut side up, in a greased 9x13-inch baking dish. Cover with a cloth and let them rise again for about 30 minutes.
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Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until golden brown.
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While the rolls are baking, prepare the glaze by whisking together the powdered sugar, cream cheese, milk, and vanilla extract until smooth.
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Allow the rolls to cool for 5 minutes before drizzling the glaze over the top. Serve warm.
Note
- These cinnamon rolls are perfect for enjoying during the fall season when pumpkin is in abundance.
- Adjust the spices in the dough to cater to your taste preference.
- Adding nuts or dried cranberries to the filling can provide additional texture and flavor.
- For a thicker glaze, reduce the amount of milk used.
- Ensure that the milk for activating the yeast is warm, not hot, to avoid killing the yeast.
