Light and tender, these Pumpkin Cinnamon Rolls are filled with just the right amount of pumpkin and spice, topped with a buttery pecan streusel, and finished with the most irresistible pumpkin cream cheese frosting that sings of fall baking. With their delicate dough and perfectly balanced flavor, they're sure to be a hit at every family gathering - and make you everyone's favorite baker!
Why I Love This
- Soft and Fluffy: I am incredibly picky about how the dough of my cinnamon rolls should be. It took me several tries to get these just right but it was SO worth it! Truly tender and soft without getting dried out - it's the perfect base for this sweet goodness.
- Balanced Flavor: Let's be honest - pumpkin flavor can get a little overwhelming, even for the biggest fans. While it may look like these rolls are packed with pumpkin, I promise they strike the perfect balance - soft, tender and full of warm, cozy flavor.
- Oh - but that Icing!: I think I have to admit that the icing is the best part of these. I mean it is REALLY good. Not too sweet, not overpowering - just delicate, rich pumpkin goodness. I'm not trying to brag but I kinda blew my mind when this came together!
- Holiday Dessert: Looking for a less traditional dessert for the holidays or the perfect breakfast recipe? Look no further. These are warm, cozy and just the right amount of pumpkin to make everyone happy - even the non-pumpkin lovers.
Need another indulgent dessert? Try my Hot Fudge Pudding Cake for the chocolate lovers in the family.
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Ingredients
- Pumpkin Puree - ensure you use plain pumpkin puree - not pumpkin pie filling that is already spiced. If you use homemade puree, you may want to drain or squeeze off some of the excess liquid (using cheese cloth works great).
- All purpose flour - you can use bread flour or all purpose flour for this recipe.
- Spices - I use a medley of spices (cinnamon, ginger, pumpkin pie spice and nutmeg) alongside the pumpkin puree to get that warm cozy fall flavor we all love. I have kept them to what I feel is the perfect balance but everyone's preference is different. Feel free to add more or less according to your taste.
- Butter - adding the butter in at the end make the dough so soft and tender like a brioche dough.
- Eggs - there is one whole egg plus an egg yolk in the dough which I find to be the perfect combination for structure and that soft, tender and chewy texture everyone desires in a roll.
- Milk - trying a variety of recipes, I noticed that having some milk in the dough really keeps it tender and moist. If needed you can use a dairy free option like soy.
- Quick Rise Yeast - I use quick rise over traditional yeast in this recipe for two reasons. First, the pumpkin and spices can slow down the proofing process and quick rise yeast is a little more potent to help counter this. Secondly, I find it difficult to activate traditional yeast in milk, the only liquid in this recipe, so skipping the activation process here is very helpful.
- Streusel - a combination of butter, flour, spices and pecans makes for a delightfully crisp topping that adds both texture and earthy flavors to ground the sweetness of the rolls.
- Cream Cheese - the perfect topping for these warm spiced cinnamon rolls is a pumpkin cream cheese frosting. Light and fresh it's the perfect balance to the warm depth of the cinnamon rolls.
See recipe card for quantities.
Instructions
Step 1: Make the Dough: In a stand mixer combine the pumpkin puree, milk, granulated sugar, egg and egg yolk. Sprinkle the yeast over the mixture.
Step 2: In a separate bowl, whisk together the remaining dry ingredients. With the dough hook on low, slowly add the dry mixture to the wet and knead for 4-5 minutes.
Step 3: With the mixer still on low, add the butter one tablespoon at a time, letting each piece fully incorporate before adding the next. Continue kneading for 4-5 minutes, or until the dough comes together but is still slightly tacky.*
Step 4: Shape the dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm place until doubled, about 2 hours.
Step 5: Make the Filling: Strain excess liquid from the pumpkin puree for the filling. Mix it with the softened butter. In another bowl, stir together the sugar and spices. Set both aside.
Step 6: Make the Streusel: Combine all the ingredients in a small bowl. Rub the butter into the mixture with your fingers until crumbly. Cover and chill.
Step 7: Assemble: Butter 9x13" baking dish using ¼ cup softened butter. Once the dough has double in size roll it out on a floured surface into a 13x17" rectangle. Spread the pumpkin butter over the rectangle leaving ½" boarder at the top. Sprinkle evenly with the spiced sugar.
Step 8: Use a ruler to divide the dough into 12 equal strips. Cut, then roll each strip from the bottom up toward the clean edge and pinch to seal. Place rolls cut-side up in the prepared dish. Cover and let rise again until double, about 1 hour.
Step 9: Make the frosting: In a stand mixer, beat the cream cheese, butter, pumpkin puree and spices until smooth. With the mixer on low, gradually add the powdered sugar. Cover and refrigerate until needed.
Step 10: Bake the rolls: Once the rolls have risen and nearly reached the top of the pan, sprinkle with the streusel. Bake at 350°F for 20-25 minutes, covering with foil after 15 minutes if browning too quickly.
Step 11: Allow the pumpkin cinnamon rolls to cool slightly before icing. Serve warm and enjoy!
Hint: Measure the width of each cinnamon roll before slicing to ensure more evenly sized pieces. If a few end up slightly smaller, place them toward the center of the baking dish - those spots bake more slowly, which helps everything finish evenly.
Substitutions
- Gluten Free - you can successfully substitute the flour for a 1-to-1 gluten free flour like Bob's Red Mill.
- Sugar - you can use coconut sugar instead of brown sugar for a healthier choice.
- Dairy Free - you can use soy for a milk substitute and an unsalted dairy free butter alternative like Miyoko's unsalted plant butter. This will change the texture of the dough slightly but will still be tender and delicious. Serve without frosting or mix a ½ cup powdered sugar, ½ teaspoon vanilla, ⅛ teaspoon pumpkin spice with a splash of water and drizzle over the pumpkin cinnamon rolls.
- Nut-Free - simply omit the pecans from the streusel.
Variations
- Spiced Up! - add an ⅛-1/4 teaspoon of cloves to the filling and increase the amount of nutmeg and cinnamon by ⅛-1/4 teaspoon each for a warmer experience.
- Nut Free - Omit the pecans from the streusel or omit the streusel all together.
- Frosting - If you're not a cream cheese fan try my dairy free icing alternative (½ cup powdered sugar, ½ teaspoon vanilla, ⅛ teaspoon pumpkin spice and a splash of water).
Try my Oatmeal Cranberry Cookies or my Dark Chocolate Chunk Pecan Cookies for another delicious treat!
Equipment
I used a 12-inch skillet for these Pumpkin Cinnamon Rolls, but they bake beautifully in a glass or porcelain 9x13-inch pan as well. A cast iron 9x13 also works great. The only thing I recommend avoiding is a thin tin pan, as it tends to heat unevenly and can lead to uneven baking.
Storage
The first few days: These Pumpkin Cinnamon Rolls can be left of the counter for a day if they have not been frosted. If frosted or after 24 hours, I would recommend storing them in an airtight container in the fridge.
Freezing: After the rolls have been baked, they can be frozen, preferably without frosting, in an airtight container for up to 3 months.
Reheating/Thawing: To thaw, simply leave the rolls on the counter at room temperature. To warm the Pumpkin Cinnamon Rolls up you can cover the whole pan in foil and warm in the oven for 15-20 minutes at 350°F. Alternatively, you can warm individual rolls on a plate in the microwave. Add frosting after they have been warmed.
Top Tip
Drain your pumpkin puree that is used for the filling really well. Pumpkin holds a lot of excess moisture, and removing it gives you a richer filling, a tighter swirl, and rolls that bake up soft instead of soggy. A quick strain through cheesecloth makes all the difference.
If your rolls keep popping open, try using a little water to help the seal. Lightly dip you finger in water and run it along the clean edge at the top of your dough rectangle. Roll up the strip, then pinch the end into the roll. Add a touch more water over the seam and press gently to secure it in place.
How to Prepare the Rolls for a Morning Bake:
You can absolutely prep these the night before for fresh, warm rolls in the morning! Just follow the recipe through shaping the rolls and placing them in the pan (steps 1-8, stopping before the second rise). Cover the pan tightly with plastic wrap or a large bag and refrigerate overnight. In the morning, take the rolls out 1-2 hours before baking so they can warm up and complete their final rise (covered). Once they're puffy, bake as directed (uncovered).
Alternatively, you can prepare these even further in advance and freeze them prior to the second rise. Again, cover the pan tightly with plastic wrap and then in a bag that can be sealed or tied shut. These can remain in the freezer for up to 2-3 weeks for best results. Pull them out of the freezer 2-3 hours before baking and allow them to thaw and rise on the counter (still covered). Once they're puffy, bake as directed (uncovered).
FAQ
No. Pumpkin pie filling contains different spices and sugar in it which will affect the taste and texture of the rolls.
Yes. After the first rise, cover the dough tightly and place in the refrigerator over night. In the morning allow the dough to warm up on the counter for about 60 minutes before rolling it out.
Pumpkin adds extra moisture. It's normal for the dough to be a bit tacky - avoid adding too much extra flour. Lightly flour your hands the counter instead.
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Pumpkin Cinnamon Rolls
- Total Time: 4 hours 20 minutes - 4 hours 55 minutes
- Yield: 1 dozen 1x
Description
Light and tender, these Pumpkin Cinnamon Rolls are filled with just the right amount of pumpkin and spice, topped with a buttery pecan streusel, and finished with the most irresistible pumpkin cream cheese frosting that sings of fall baking. With their delicate dough and perfectly balanced flavor, they're sure to be a hit at every family gathering - and make you everyone's favorite baker!
Ingredients
For the Dough:
⅔ cup (145 grams) pumpkin puree
¾ cup (175 milliliters) warm milk
¼ cup (50 grams) granulated sugar
1 egg + 1 egg yolk
2 ¼ teaspoons (9 grams) instant (quick rise) yeast
4-4 ¼ cups (500-525 grams) all purpose flour
1 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon pumpkin spice
pinch of nutmeg
6 tablespoons (3 ounces) soft unsalted butter
For the Filling:
⅓ cup (90 grams) pumpkin puree strained (this should measure ⅓ cup prior to straining)
¼ cup (2 ounces) unsalted butter softened
1 cup (135 grams) brown sugar not packed
1 tablespoon (8 grams) cinnamon
½ teaspoon ground ginger
⅛ teaspoon pumpkin spice
pinch nutmeg
For the Streusel:
½ cup (60 grams) pecans chopped
6 tablespoons (3 ounces) unsalted butter
6 tablespoons (50 grams) all purpose flour
6 tablespoons (40 grams) oats (quick oats work well)
3 tablespoons (35 grams) brown sugar
¾ teaspoon pumpkin spice
½ teaspoon cinnamon
¼ teaspoon salt
For the Icing:
8 ounces cream cheese
⅔ cup (5.3 ounces) unsalted butter softened
⅓ cup (90 grams) pumpkin puree
1 teaspoon pumpkin spice
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
3 ½ cups (355 grams) powdered sugar
Instructions
-
Make the Dough: In a stand mixer combine the pumpkin puree, milk, granulated sugar, egg and egg yolk. Sprinkle the yeast over the mixture.
-
In a separate bowl, whisk together the remaining dry ingredients. With the dough hook on low, slowly add the dry mixture to the wet and knead for 4-5 minutes.
-
With the mixer still on low, add the butter one tablespoon at a time, letting each piece fully incorporate before adding the next. Continue kneading for 4-5 minutes, or until the dough comes together but is still slightly tacky.*
-
Shape the dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm place until doubled, about 2 hours.
-
Make the Filling: Strain excess liquid from the pumpkin puree for the filling. Mix it with the softened butter. In another bowl, stir together the sugar and spices. Set both aside.
-
Make the Streusel: Combine all the ingredients in a small bowl. Rub the butter into the mixture with your fingers until crumbly. Cover and chill.
-
Assemble: Butter 9x13" baking dish using ¼ cup softened butter. Once the dough has double in size roll it out on a floured surface into a 13x17" rectangle. Spread the pumpkin butter over the rectangle leaving ½" boarder at the top. Sprinkle evenly with the spiced sugar.
-
Use a ruler to divide the dough into 12 equal strips. Cut, then roll each strip from the bottom up toward the clean edge and pinch to seal. Place rolls cut-side up in the prepared dish. Cover and let rise again until double, about 1 hour.
-
Make the frosting: In a stand mixer, beat the cream cheese, butter, pumpkin puree and spices until smooth. With the mixer on low, gradually add the powdered sugar. Cover and refrigerate until needed.
-
Bake the rolls: Once the rolls have risen and nearly reached the top of the pan, sprinkle with the streusel. Bake at 350°F for 20-25 minutes, covering with foil after 15 minutes if browning too quickly.
-
Allow the pumpkin cinnamon rolls to cool slightly before icing. Serve warm and enjoy!
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
3. If you are finding that the dough is not coming together to form a ball after adding the butter you can add some flour, 1 tablespoon at a time, until the dough comes together. Tread lightly, it won't take much.
You only need to strain the pumpkin puree that goes in the filling. The puree that goes into the dough and frosting can be "normal."
It is very helpful to slice your rectangle of dough into strips prior to rolling rather than rolling it as one large log. Doing so can result in your filling getting pushed out, cutting it into strips helps preserve your filling.
Use a little water on the end of each strip to help seal your rolls. A little more on the outside of the seam can really help keep it from unraveling as it rises.
- Prep Time: 1 hour
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Jenice says
I cannot describe how perfect I feel these cinnamon rolls are! While pumpkin flavors can overwhelm, these are the perfect balance of fall spices to make you feel warm, cozy and snuggled in. The crunch of streusel against the tender roll, all covered in delicious pumpkin frosting. They are amazing.