Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls – Deliciously soft and fluffy pumpkin cinnamon rolls filled with buttery cinnamon sugar and topped with sweet, creamy cream cheese icing. The perfect cosy autumn treat!

There’s nothing quite like warm, freshly baked cinnamon rolls on a chilly autumn morning! These Pumpkin Cinnamon Rolls are wonderfully soft and fluffy, with pumpkin purée and a delicious blend of cinnamon, ginger, and nutmeg mixed into the dough. Each roll is generously swirled with a buttery cinnamon sugar filling and topped with smooth, sweet cream cheese icing.

These homemade cinnamon rolls are surprisingly simple to make from scratch, and the pumpkin gives the dough a beautiful colour and wonderfully tender texture. They’re perfect for a cosy weekend breakfast, a special autumn brunch, or enjoying warm with a cuppa. You can even prepare them the night before, ready to rise and bake fresh in the morning!

Looking for more delicious autumn bakes? Try my Easy Cinnamon Rolls, Cream Cheese Swirl Pumpkin Bread, or Pumpkin Cheesecake Streusel Bars.

Happy baking,

Marsha x

From the recipe box

Pumpkin Cinnamon Rolls

Deliciously soft and fluffy pumpkin cinnamon rolls filled with buttery cinnamon sugar and topped with sweet, creamy cream cheese icing. The perfect cosy autumn treat!

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Prep 1 hour hour

Cook 35 minutes minutes

Rise 1 hour hour 30 minutes minutes

Total 3 hours hours 5 minutes minutes

Yields 12 rolls

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Ingredients

For the Dough

• 360 ml whole milk, warmed to 43°C (110°F)
• 100 g caster or granulated sugar
• 14 g active dry yeast
• 115 g unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 220 g canned pumpkin puree
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 780 g bread flour
• ¾ teaspoon salt

For the Filling

• 115 g unsalted butter, partially melted
• 200 g light brown sugar
• 2 tablespoons ground cinnamon

For the Cream Cheese Icing

• 113 g cream cheese, softened
• 28 g unsalted butter, melted
• 125 g icing/powdered sugar
• 1 teaspoon vanilla extract

Instructions

For the Dough

• In a large measuring jug, stir together the warm milk, sugar, and yeast. Set aside for about 10 minutes, or until the mixture becomes foamy and bubbly.
• Pour the yeast mixture into a large mixing bowl. Add the melted butter, eggs, egg yolk, pumpkin puree, cinnamon, ginger, nutmeg, and cloves, and whisk until combined.
• Add the flour and salt, and mix until a sticky dough forms.
• Transfer the dough to a well-floured surface and knead for about 5 minutes, or until smooth, elastic, and slightly tacky. If the dough is too sticky to handle, sprinkle over a little extra flour, 1 teaspoon at a time, until manageable. Avoid adding too much flour.
• Place the dough into a lightly greased large bowl. Cover with cling film/plastic wrap or a clean tea towel, and leave to rise in a warm place for 1–2 hours, or until doubled in size.

For the Filling

• In a medium mixing bowl, mix together the partially melted butter, light brown sugar, and cinnamon until combined. Set aside.
• Once the dough has doubled in size, gently punch it down to release the air, then transfer it to a lightly floured surface.
• Roll the dough out into a large rectangle, approximately 6mm thick, with the long side facing towards you. Trim the edges to make a neat 30 × 46cm (12 x 18-inch) rectangle.
• Spread the cinnamon sugar filling evenly over the dough, covering the surface.
• Using a pizza cutter or sharp knife, cut the dough into 12 equal strips, approximately 3.8cm (1.5-inch) wide.
• Roll up each strip into a spiral and arrange the rolls in a greased 33 × 23cm (13 × 9-inch) baking tin.
• Cover with cling film/plastic wrap or a clean tea towel, and leave to rise in a warm place for a further 30 minutes.
• Meanwhile, preheat the oven to 180°C/160°C Fan/350°F/Gas 4.
• Remove the covering and bake for 30–35 minutes, or until the rolls are golden brown on top and reach an internal temperature of 88–93°C (190–200°F).
• Leave to cool slightly in the tin on a wire rack whilst preparing the icing.

For the Cream Cheese Icing

• In a medium mixing bowl, beat together the softened cream cheese and melted butter until combined.
• Add the icing sugar and vanilla extract, and beat until smooth and creamy.
• Spread the icing evenly over the warm cinnamon rolls and serve.

Recipe notes

Pumpkin puree: Use pure canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

Yeast: Use active dry yeast for this recipe. The milk should be warm (about 43°C/110°F), not hot, to help activate the yeast.

Make ahead: Prepare and shape the rolls as instructed, then arrange them in the baking tin. Cover tightly and refrigerate overnight. The following morning, leave to rise in a warm place until puffy before baking.

Storage: Store leftover cinnamon rolls tightly covered in the fridge for up to 5 days. Warm gently before serving.

Freezing: Baked cinnamon rolls freeze well for up to 3 months. Allow to cool completely, then wrap tightly and place in a freezer-safe container or bag. Thaw overnight in the fridge before warming and serving.