Name: Delicious Pumpkin Cinnamon Rolls
Prep time: 3 h
Cook time: 25 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; ½ cup pumpkin puree (not pumpkin pie filling); ⅓ cup granulated sugar; 1 package (2 ¼ tsp) active dry yeast; 1 tsp pumpkin pie spice; ½ tsp salt; ⅓ cup warm milk; 1 large egg; 4 tbsp unsalted butter, melted; 1 cup packed brown sugar (for filling); 2 tbsp ground cinnamon (for filling); Optional: Chopped nuts (like walnuts or pecans); Optional: Dried cranberries; Optional: Chocolate chips; Optional Garnishes: Vanilla glaze (powdered sugar + milk), whipped cream, toasted pumpkin seeds

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Why I’ll Love This Recipe

I love how cozy and comforting these pumpkin cinnamon rolls are. They’re delightfully easy to prepare—with straightforward steps and minimal ingredients, they work for bakers of all levels. The blend of pumpkin and warming spices gives a flavorful twist on the classic cinnamon roll, perfectly capturing that autumnal essence. They’re wonderful for family gatherings or quiet weekends at home, and they pair beautifully with a cup of coffee or tea. I also appreciate how well they can be made ahead of time, giving me more flexibility—I can get ahead and have fresh rolls ready when I want them. Delicious Pumpkin Cinnamon Rolls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ½ cups all-purpose flour
½ cup pumpkin puree (not pumpkin pie filling)
⅓ cup granulated sugar
1 package (2 ¼ tsp) active dry yeast
1 tsp pumpkin pie spice
½ tsp salt
⅓ cup warm milk
1 large egg
4 tbsp unsalted butter, melted
1 cup packed brown sugar (for filling)
2 tbsp ground cinnamon (for filling)

Optional additions:
Chopped nuts (like walnuts or pecans) for a little crunch
Dried cranberries for a sweet-tart note
Chocolate chips for a more indulgent twist

Special garnishes:
A simple vanilla glaze made with powdered sugar and milk
A dollop of whipped cream for creamy richness
Toasted pumpkin seeds for texture and a pretty presentation

Directions

I start by dissolving the yeast in warm milk (about 110 °F) with a pinch of sugar and let it sit until foamy, about 5–10 minutes. Then, I combine the flour, granulated sugar, pumpkin puree, salt, pumpkin pie spice, melted butter, and egg in a large bowl. Once the yeast is frothy, I add it to the mixture and stir until a dough begins to form.

I transfer the dough to a floured surface and knead for about 5–7 minutes, until it’s smooth and elastic. After kneading, I place it in a lightly greased bowl, cover it, and let it rise in a warm spot until doubled in size—usually about 1 to 1½ hours.

Once risen, I roll out the dough into a rectangle, spread melted butter over it, and sprinkle the cinnamon and brown sugar mixture evenly. I roll it tightly, slice it into even rolls, and place them in a greased baking dish. Then I let the rolls rise again for about 30–45 minutes before baking at 350 °F for 20–25 minutes, or until golden brown and cooked through. After they cool slightly, I drizzle with glaze and serve.

Servings and Timing

Yield: Approximately 10–12 rolls
Prep time: 2½ to 3 hours (includes rising time)
Bake time: 20–25 minutes
Total time: Around 3 to 3½ hours

Variations

I sometimes switch things up to suit my mood:

Swap granulated sugar for light brown sugar in the dough for a richer flavor
Use bread flour instead of all-purpose for extra fluffy, tender rolls
Make them vegan by leaving out the egg and replacing dairy with plant-based alternatives, adding a bit more pumpkin puree to balance moisture
Try different fillings: add ginger, cloves, nutmeg, or allspice for extra warmth
Top with cream cheese frosting instead of glaze for a decadent finish

Storage / Reheating

After baking, I let the rolls cool completely, then store them in an airtight container.

Refrigerator: I keep them for up to 4 days. I reheat them in the microwave for 15–20 seconds or in the oven at 300 °F for about 10 minutes until warmed through.

Freezer: I freeze baked rolls (unglazed) wrapped tightly in plastic and foil for up to 3 months. When I’m ready to enjoy them, I thaw overnight in the fridge and reheat before glazing.

Make-ahead: I prepare the rolls up to the second rise, cover them tightly, and refrigerate overnight. In the morning, I let them sit at room temperature for 30–45 minutes before baking.

FAQs

Are pumpkin cinnamon rolls difficult to make?

Not at all. The dough is soft and forgiving, and the steps are easy to follow. With a little patience for the rising time, they turn out perfectly.

Can I use instant yeast instead of active dry yeast?

Yes, I can use instant yeast. It usually doesn’t require proofing, so I mix it directly into the dry ingredients. Still, I sometimes proof it to be sure it’s active.

What if I don’t have pumpkin pie spice?

I make my own blend with cinnamon, nutmeg, ginger, cloves, and allspice. It’s simple and just as flavorful.

How can I make them vegan?

I leave out the egg, use non-dairy milk, and replace butter with plant-based margarine. I also add a little extra pumpkin puree to keep the dough moist.

What’s the best way to reheat leftovers?

I prefer reheating in the oven for a soft interior and slightly crisp edges. The microwave works too—just 15–20 seconds does the trick for one roll.

Conclusion

These pumpkin cinnamon rolls bring warmth, spice, and comfort to any morning or gathering. I enjoy how flexible the recipe is, letting me experiment with fillings and toppings or make them ahead of time. Whether I’m baking for a crowd or treating myself to a cozy breakfast, these rolls never disappoint.

Delicious Pumpkin Cinnamon Rolls