![Southern Living Pumpkin Cinnamon Rolls on plates to serve](https://cdn.statically.io/img/www.southernliving.com/thmb/D60BktlXkJK6YScKNEn50NLn20E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Pumpkin_Cinnamon_Rolls_027-a0e096183f8149b4a1a304d3226ac142.jpg)
Caitlin Bensel, Food Stylist: Torie Cox
Fall calls for all things pumpkin, whether you’re whipping up a breakfast treat or dessert. This pumpkin cinnamon rolls recipe takes inspiration from classic homemade cinnamon rolls, but puts a seasonal twist on them.
With pumpkin in the dough and the filling, these cinnamon rolls are soft, fluffy, and pillowy. They’re packed with plenty of creamy pumpkin filling with cinnamon, nutmeg, and clove to bring forward the most comforting flavors of fall.
To top it all off, they’re paired with a simple cream cheese glaze for a touch of tangy sweetness. Make a batch for breakfast on a Sunday morning to pair with a big mug of coffee with your favorite creamer or a cup of tea.
Ingredients for Pumpkin Cinnamon Rolls
Classic cinnamon roll ingredients are necessary for this recipe, but we've also added some pumpkin puree and spices for that cozy fall flavor. Here's what you'll need:
- Warm milk: This helps activate the yeast, but it should be warm, not hot.
- Sugar: Sugar adds sweetness and helps activate the yeast.
- Active dry yeast: We prefer the traditional type of yeast for these cinnamon rolls because it allows for a double proof.
- All-purpose flour: This type of flour provides the perfect texture for these rolls.
- Butter: Butter is blended into the dough and used to make a creamy and rich filling.
- Egg: An egg gives the dough some richness.
- Pumpkin puree: Use the canned variety or homemade pumpkin puree.
- Salt: Just a bit balances all the sweet flavors.
- Cinnamon, nutmeg, and cloves: You'll use these spices in the filling and dough.
- Cooking spray: Coat the baking dish in cooking spray so the rolls won't stick. You'll also use a spritz in a mixing bowl to keep the dough from sticking as it rises.
- Light brown sugar: We like the molasses flavor this type of sugar contributes to the cinnamon roll filling along with the warm spices.
- For the glaze: The simple glaze needs powdered sugar, cream cheese, milk, and vanilla extract.
![Southern Living Pumpkin Cinnamon Rolls ingredients](https://www.southernliving.com/thmb/jLdM2_oSQCX3LCyUFFeGqIHtpOE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Pumpkin_Cinnamon_Rolls_001-de158f60cd2f405eb01275d5f955948f.jpg)
Caitlin Bensel, Food Stylist: Torie Cox
How To Make Pumpkin Cinnamon Rolls
The steps for these pumpkin cinnamon rolls follows the classic method with two rises. You can also stretch out the second rise to make it an overnight recipe. We'll explain more below.
- Step 1. Make dough: Combine the ingredients for the dough, and mix until the dough forms a ball. Place the dough in a mixing bowl coated with cooking spray, and top with a towel. Let rise until the dough doubles.
- Step 2. Make filling: While the dough rises, make the pumpkin-butter filling and the sugar-spice filling.
- Step 3. Roll the dough, and bake: Roll out the dough, spread the fillings, and roll the dough into a log. Slice into 8 individual cinnamon rolls, and place in a baking pan coated with cooking spray. Let the rolls rise again, then bake until golden brown.
- Step 4. Top with glaze: After the rolls cool slightly, make the cream cheese glaze, and pour it over the rolls. Then enjoy.
How To Measure Flour for Cinnamon Rolls
Enriched doughs like the kind used for cinnamon rolls require a balance of fat, sugar, and dairy. If there's too much flour, the dough won't work, so you have to be precise when measuring flour for cinnamon rolls.
You can do this two ways:
- Weigh the flour: If you have a food scale, measure out 18 1/16 ounces of flour or 510 grams. (One cup of all-purpose flour weighs 4 1/4 ounces.)
- Spoon the flour: If you don't have a food scale, spoon the flour into the measuring cups instead of scooping right from the bag, then level with a knife. Spooning the flour into the cups will prevent packing too much flour and get you the right amount.
How To Store Pumpkin Cinnamon Rolls
If you have leftover cinnamon rolls, you can store them and then reheat for a treat another day.
Wrap the baking dish with plastic wrap, and store it in the refrigerator. Reheat each cinnamon roll in the oven at 350°F for 10 to 15 minutes.
You can also break the rolls up into individual pieces, wrap, and freeze them. To thaw, move the rolls you want from the freezer to the fridge, and leave overnight. Reheat in the oven at 350°F for 10 to 15 minutes.
How To Make Pumpkin Cinnamon Rolls Ahead of Time
Active dry yeast does well with a cold rise, so you can actually turn these pumpkin cinnamon rolls into an overnight recipe.
To do this, you'll follow these steps:
- Complete the recipe through Step 6 (slice the rolls and put them in a baking dish). But instead of letting them rise at room temperature until doubled in size, you'll cover the dish in plastic wrap, and move it to the fridge. Let it sit overnight.
- When you're ready to bake the rolls, bring the baking dish out of the fridge and let it sit at room temperature for about 30 minutes, then bake according to directions.
![Southern Living Pumpkin Cinnamon Rolls in the baking dish with one taken out to serve](https://www.southernliving.com/thmb/YVeQSeB98R2vtBQtqBDA4QORUiE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Pumpkin_Cinnamon_Rolls_025-fd25b53580de40468e8552472de3e694.jpg)
Caitlin Bensel, Food Stylist: Torie Cox
Ingredients
Cinnamon Roll Dough:
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1 cup warm milk (110°F to 115°F)
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3 Tbsp. granulated sugar
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1 (1/4-oz.) pkg. active dry yeast
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4 1/4 cups all-purpose flour, plus more for work surface
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5 Tbsp. unsalted butter, softened
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1 large egg
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1/2 cup pumpkin puree
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1 tsp. salt
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1 1/2 tsp. ground cinnamon
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1 tsp. ground nutmeg
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1/2 tsp. ground cloves
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Cooking spray
Cinnamon Roll Filling:
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1/2 cup (4 oz.) unsalted butter, softened
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1/4 cup pumpkin puree
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2/3 cup packed light brown sugar
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2 Tbsp. ground cinnamon
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1 tsp. ground nutmeg
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1/2 tsp. ground cloves
Cream Cheese Glaze:
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3 cups powdered sugar
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4 oz. cream cheese
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3 Tbsp. milk
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1 tsp. vanilla extract
Directions
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Prepare dough:
Add milk and sugar in the bowl of a stand mixer fitted with the dough hook. Add yeast and let stand for 5 to 10 minutes until foamy.
Caitlin Bensel, Food Stylist: Torie Cox
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Mix in two cups of flour, softened butter, egg, and pumpkin.
Caitlin Bensel, Food Stylist: Torie Cox
Mix in salt, cinnamon, nutmeg, clove, and remaining 2 1/4 cups flour. Beat on low until just combined.
Caitlin Bensel, Food Stylist: Torie Cox
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Turn the speed up on the mixer to medium-low. Knead the dough in the mixer until it pulls away from the sides of the bowl. Transfer the dough to a bowl greased with cooking spray.
Caitlin Bensel, Food Stylist: Torie Cox
Cover with a clean kitchen towel.
Caitlin Bensel, Food Stylist: Torie Cox
Let rise in a warm place (80°F), free from drafts, until doubled in bulk, about 1 hour and 30 minutes.
Caitlin Bensel, Food Stylist: Torie Cox
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Prepare filling:
While the dough rises, in a small bowl, mix together the brown sugar, cinnamon, nutmeg, and clove.
Caitlin Bensel, Food Stylist: Torie Cox
In another small bowl, mix together the softened butter and pumpkin using a fork or spatula.
Caitlin Bensel, Food Stylist: Torie Cox
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Preheat oven and shape rolls:
Meanwhile, preheat the oven to 350°F. Turn out the dough onto a lightly floured surface. Roll dough into a 18- x 10-inch rectangle.
Caitlin Bensel, Food Stylist: Torie Cox
Use a spatula to spread the softened butter mixture evenly over the rolled out dough.
Caitlin Bensel, Food Stylist: Torie Cox
Top the butter with the brown sugar mixture, pressing down lightly.
Caitlin Bensel, Food Stylist: Torie Cox
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Starting with the long side, tightly roll up the dough, jelly-roll fashion.
Caitlin Bensel, Food Stylist: Torie Cox
Trim the ends, and then cut the log into 8 even pieces.
Caitlin Bensel, Food Stylist: Torie Cox
Place the prepared cinnamon rolls in a greased 9- x 13-in. baking dish.
Caitlin Bensel, Food Stylist: Torie Cox
Set the cinnamon rolls aside to rise for an additional 30 minutes.
Caitlin Bensel, Food Stylist: Torie Cox
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Bake the rolls:
Bake in the preheated oven for 24-27 minutes until lightly golden brown. Once baked, remove from the oven and cool in the baking dish for 15 minutes before glazing.
Caitlin Bensel, Food Stylist: Torie Cox
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Prepare glaze and drizzle over rolls:
To make the glaze, mix softened cream cheese and powdered sugar with an electric mixer on medium speed in a large bowl until smooth. Mix in the milk and vanilla extract and mix until a smooth glaze forms.
Caitlin Bensel, Food Stylist: Torie Cox
Drizzle the glaze over the cinnamon rolls before serving.
Caitlin Bensel, Food Stylist: Torie Cox
Frequently Asked Questions
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We prefer active dry yeast for cinnamon rolls because it tolerates the double rise process well. However, it's a bit picky: It doesn't always activate, and you can't use milk that's too hot, or the yeast won't proof.
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Yes, follow this recipe through Step 6, rolling the dough into a log, cutting the log into 8 rolls, and putting them in a baking pan. Then, instead of letting the rolls rise at room temperature, place the dish in the fridge, and let it rise overnight. When you're ready to bake, pull the dish from the fridge, and let stand about 30 minutes. Then, bake according to directions.
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Cinnamon rolls and cinnamon buns are similar. They both have loads of warm cinnamon and spices. They're both spiral rolled and usually topped with a glaze or syrup. But cinnamon buns are typically made with nuts, usually pecans. Try these Apple Cinnamon Sticky Buns if you like rolls with nuts.