Warm Pumpkin Cinnamon Rolls: 12 Amazing Fall Treats

Warm pumpkin cinnamon rolls have officially captured my heart and my kitchen this season! There’s something truly magical about the aroma that fills the house as these bake – a comforting blend of sweet pumpkin, warm spices, and cinnamon that just screams autumn. I remember the first time I tried making them from scratch; I was a little intimidated, but the process turned out to be so rewarding, and the result was pure bliss. These aren’t just any cinnamon rolls; they’re fluffy, spiced delights that are surprisingly easy to make, even for beginners. If you’re looking for the perfect sweet pumpkin treat to welcome fall, you’ve found it. Let’s get baking!

Why You’ll Love This Warm Pumpkin Cinnamon Rolls Recipe

Get ready to fall in love with these amazing autumn treats. Here’s why they’re a must-make:

• The ultimate cozy breakfast or dessert for fall
• Incredibly soft and fluffy texture in every bite
• Infused with real pumpkin and warm autumn spices
• Making homemade pumpkin cinnamon rolls is easier than you think!
• The luscious cream cheese frosting is simply irresistible
• Perfect for sharing with family and friends during the holidays
• This homemade pumpkin cinnamon rolls recipe is a guaranteed crowd-pleaser
• A delightful way to enjoy the flavors of the season

Ingredients for Warm Pumpkin Cinnamon Rolls

Gathering your ingredients is the first step to creating the most delightful pumpkin cinnamon roll dough. Here’s what you’ll need for these perfectly spiced autumn treats:

• 1 cup (240ml) whole milk, warmed – about 105-115°F (40-46°C) to activate the yeast
• 2 ¼ teaspoons (1 packet) active dry yeast – essential for a fluffy rise
• ¼ cup (50g) granulated sugar, plus 1 teaspoon for yeast – feeds the yeast and adds sweetness
• ½ cup (113g) unsalted butter, melted and slightly cooled – contributes to richness and tenderness
• ½ cup (120g) pumpkin puree (not pumpkin pie filling) – the star ingredient for flavor and moisture
• 1 large egg, at room temperature – helps bind the dough and adds richness
• 1 teaspoon vanilla extract – enhances the overall flavor profile
• 4 ½ – 5 cups (540-600g) all-purpose flour, plus more for dusting – the base for our dough
• 1 teaspoon salt – balances the sweetness and strengthens gluten
• 1 teaspoon pumpkin pie spice – brings those quintessential autumn flavors
• For the Filling:
• ½ cup (113g) unsalted butter, softened – for easy spreading
• ¾ cup (150g) packed light brown sugar – adds moisture and caramel notes
• 2 tablespoons ground cinnamon – the classic cinnamon roll flavor
• 1 teaspoon pumpkin pie spice – doubling down on that warm spice
• For the Cream Cheese Frosting:
• 4 oz (113g) cream cheese, softened – the tangy base for our delicious topping
• ¼ cup (57g) unsalted butter, softened – for a smooth and creamy texture
• 2 cups (240g) powdered sugar, sifted – for sweetness and a silky finish
• 1 teaspoon vanilla extract – adds a touch of warmth to the frosting
• 1-2 tablespoons whole milk or heavy cream, as needed – to achieve the perfect drizzling consistency
• Pinch of salt – cuts through the sweetness of the frosting

How to Make Warm Pumpkin Cinnamon Rolls

Let’s dive into creating these incredible autumn delights! Following these steps will guide you to perfectly fluffy, spiced rolls every time. It’s truly satisfying to see the dough transform.

1. Step 1: Activate the Yeast. In your stand mixer bowl, combine the warmed milk, 1 teaspoon of sugar, and active dry yeast. Let this mixture sit undisturbed for 5-10 minutes until it becomes wonderfully foamy. This bubbly top is your sign that the yeast is alive and ready to work its magic for our warm pumpkin cinnamon rolls.
2. Step 2: Combine Wet Ingredients. To the activated yeast mixture, add the remaining ¼ cup sugar, melted butter, pumpkin puree, egg, and vanilla extract. Give it a good whisk until everything is beautifully combined.
3. Step 3: Incorporate Dry Ingredients. In a separate bowl, whisk together 4 cups of all-purpose flour, the salt, and the pumpkin pie spice. This ensures the spices and salt are evenly distributed throughout the dough.
4. Step 4: Mix Dough. Gradually add the dry ingredients to the wet ingredients in your stand mixer. Using a dough hook attachment, mix on low-medium speed for about 5-7 minutes. You’re looking for a smooth, elastic dough that pulls away from the sides of the bowl. If it seems too sticky, add more flour, just one tablespoon at a time, until it reaches the right consistency. This is where the magic of how to make pumpkin cinnamon rolls really begins.
5. Step 5: First Rise. Lightly grease a large bowl with butter or cooking spray. Place your beautiful dough ball into the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free spot for 1 to 1 ½ hours, or until it has doubled in size.
6. Step 6: Prepare Filling. While the dough is rising, whip up the filling. In a small bowl, combine the softened butter, packed light brown sugar, ground cinnamon, and pumpkin pie spice until you have a uniform, spreadable paste.
7. Step 7: Assemble Rolls. Once the dough has doubled, gently punch it down. On a lightly floured surface, roll the dough out into an 18×12 inch rectangle. Spread the prepared filling evenly over the dough, making sure to leave about a ½-inch border along one of the long edges.
8. Step 8: Roll and Slice. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal it. Using a sharp knife or even unflavored dental floss (which gives cleaner cuts!), slice the log into 12 equally sized rolls, about 1 ½ inches thick.
9. Step 9: Second Rise. Arrange the sliced rolls cut-side up in a lightly greased 9×13 inch baking dish. Make sure to leave a little space between them so they have room to expand. Cover the dish loosely with plastic wrap and let the rolls rise again for 30-45 minutes, until they look visibly puffed and are just beginning to touch each other.
10. Step 10: Bake. Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown and the filling is bubbly. Let them cool in the baking dish for about 10-15 minutes before frosting.
11. Step 11: Make Frosting. While the rolls are cooling slightly, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together until they are light and fluffy. Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt, beating until smooth. If the frosting is too thick, add 1-2 tablespoons of milk or heavy cream until it reaches your desired drizzling consistency.
12. Step 12: Frost and Serve. Spread the luscious frosting generously over the slightly warm pumpkin cinnamon rolls. The warmth helps the frosting melt just a little, creating a beautiful glaze. Serve these amazing warm pumpkin cinnamon rolls immediately and enjoy the taste of autumn!

Activating the Yeast

Getting that yeast foamy is crucial for ensuring your pumpkin cinnamon roll dough rises beautifully. Using warmed milk (not hot!) awakens the yeast, creating those essential bubbles that will give your rolls their light and airy texture. It’s a simple step that makes a huge difference! For more on yeast activation, you can check out resources on yeast types and activation.

Mixing the Dough

As you combine the wet and dry ingredients, pay attention to the dough’s texture. You’re aiming for a smooth, elastic consistency that’s no longer overly sticky. Adding flour gradually helps prevent a dense dough, ensuring your final rolls are perfectly tender.

Assembling and Rolling the Dough

Spreading the filling evenly is key to consistent flavor in every bite. When you tightly roll the dough, you create those beautiful spiral layers. Remember to leave that small border along one edge; it helps seal the roll so the delicious filling stays inside.

Baking and Frosting

Baking at 375°F (190°C) for 20-25 minutes gives these rolls a gorgeous golden-brown hue. While they cool slightly, whip up the tangy pumpkin cinnamon roll frosting. The combination of warm rolls and cool, creamy frosting is absolutely divine!

Pro Tips for the Best Homemade Pumpkin Cinnamon Rolls

Want to take your autumn baking to the next level? These tips for making the best homemade pumpkin cinnamon rolls will ensure your rolls are perfectly fluffy and flavorful every single time. A little extra attention goes a long way for these sweet pumpkin treats!

• Use room temperature ingredients for the dough, especially the egg and milk, as this helps them incorporate smoothly for a better texture.
• Don’t overwork the dough once you add the flour; mix until just combined and elastic to keep them tender.
• For the cleanest cuts, try using unflavored dental floss under the dough log and crossing the ends to slice.
• Letting the rolls have their second rise in the baking dish ensures they bake up together into those gorgeous, connected loaves.

What’s the secret to perfect fluffy pumpkin cinnamon rolls?

The secret lies in a few key areas: ensuring your yeast is active, not overmixing the dough, and giving them ample time for both rises. Using pumpkin puree adds moisture, which is crucial for that tender, fluffy texture in your pumpkin pie cinnamon rolls.

Can I make warm pumpkin cinnamon rolls ahead of time?

Yes! You can assemble the rolls the night before. Place them in the baking dish, cover tightly, and refrigerate. In the morning, let them sit at room temperature for about 30 minutes while your oven preheats, then bake as usual. They might need a few extra minutes.

How do I avoid common mistakes with pumpkin spice cinnamon rolls?

A common pitfall is using milk that’s too hot, which can kill the yeast, leading to flat rolls. Another is over-baking, which dries them out. Always check your yeast’s activity, and remove the rolls as soon as they’re golden brown to prevent them from becoming dry and ensure they aren’t flat. For more on baking science, explore resources on baking science principles.

Best Ways to Serve Warm Pumpkin Cinnamon Rolls

These sweet pumpkin treats are delightful on their own, but serving them with a few complementary items truly elevates the experience! Picture this: a warm, gooey roll alongside a steaming mug of coffee or a spiced chai latte. For a more substantial breakfast, pair them with a side of crispy bacon or a simple scrambled egg dish. They also make a wonderful dessert after a hearty autumn meal. When looking for the best fall cinnamon rolls to impress, consider serving these alongside a scoop of vanilla bean ice cream for an extra decadent treat.

Nutrition Facts for Warm Pumpkin Cinnamon Rolls

Enjoy these delicious autumn treats knowing their nutritional profile. Each serving offers a taste of fall with a comforting balance of flavors.

• Calories: Approximately 450-550 kcal (estimated)
• Fat: Approximately 25-35g (estimated)
• Saturated Fat: Approximately 15-20g (estimated)
• Protein: Approximately 5-7g (estimated)
• Carbohydrates: Approximately 60-70g (estimated)
• Fiber: Approximately 2-4g (estimated)
• Sugar: Approximately 40-50g (estimated)
• Sodium: Approximately 250-350mg (estimated)

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Warm Pumpkin Cinnamon Rolls

Keeping these delicious sweet pumpkin treats fresh is easy! Once your warm pumpkin cinnamon rolls have cooled completely, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 3-4 days. If you want to keep these delightful pumpkin spice baked goods even longer, wrap them tightly in plastic wrap, then in foil, and freeze them for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, you can gently warm individual rolls in the microwave for about 15-20 seconds, or place them on a baking sheet and warm them in a low oven (around 300°F / 150°C) for a few minutes until heated through. This brings back that wonderful fresh-baked warmth and aroma!

Frequently Asked Questions About Warm Pumpkin Cinnamon Rolls

What are pumpkin cinnamon rolls?

Warm pumpkin cinnamon rolls are a delightful twist on the classic cinnamon roll, featuring a dough infused with pumpkin puree and warm autumn spices like cinnamon, nutmeg, and cloves. They offer a tender, moist texture and a distinct fall flavor profile, often topped with a rich cream cheese frosting or a sweet pumpkin cinnamon roll glaze. They’re a perfect sweet pumpkin treat for breakfast or dessert.

Can I use pumpkin pie filling instead of pumpkin puree?

I really don’t recommend it! Pumpkin pie filling is already sweetened and spiced, which can throw off the balance of your dough and filling. For the best flavor and texture in your warm pumpkin cinnamon rolls, always use 100% pure pumpkin puree. It gives you control over the sweetness and spice levels.

What is a pumpkin cinnamon roll glaze?

A pumpkin cinnamon roll glaze is typically a simpler topping than a cream cheese frosting. It’s often made with powdered sugar, a little milk or cream, a touch of pumpkin puree, and a sprinkle of pumpkin pie spice. It provides a lighter, sweeter finish that still complements the cinnamon and pumpkin flavors beautifully, making them one of the best fall cinnamon rolls.

Why are my pumpkin cinnamon rolls flat?

There are a few common reasons why your warm pumpkin cinnamon rolls might turn out flat. If your yeast wasn’t active, or if the milk was too hot and killed it, the dough won’t rise properly. Also, overworking the dough can develop too much gluten, making it tough and less likely to puff up. Finally, not allowing enough time for the second rise, or baking them before they’ve had a chance to puff, can result in flatter rolls.

Variations of Warm Pumpkin Cinnamon Rolls You Can Try

Once you’ve mastered this classic recipe, don’t be afraid to get creative! Exploring different cinnamon roll variations can lead to exciting new favorite treats. For a dairy-free option, simply substitute the milk and butter with plant-based alternatives and use a dairy-free cream cheese for the frosting. You could also try baking them in muffin tins for perfectly portioned, individual delights, or even experiment with adding chopped pecans or walnuts to the filling for an extra crunch.

Another fun idea is to incorporate different spices; a pinch of cardamom or a touch of ground ginger can add a unique twist. For those who love a richer, more decadent dessert, consider a caramel drizzle over the cream cheese frosting. These adaptations ensure there’s a perfect version of pumpkin cinnamon rolls for everyone to enjoy!

Warm Pumpkin Cinnamon Rolls: 12 Amazing Fall Treats

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• Author: basmer1517
• Total Time: 1 hour 12 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

Experience the essence of autumn with these warm pumpkin cinnamon rolls. This recipe offers a soft, fluffy dough infused with pumpkin and warm spices, topped with a luscious cream cheese frosting. They are perfect for a cozy breakfast or a delightful seasonal treat.

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Ingredients

Scale 1x2x3x

• For the Dough:
• 1 cup (240ml) whole milk, warmed (about 105-115°F / 40-46°C)
• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup (50g) granulated sugar, plus 1 teaspoon for yeast
• ½ cup (113g) unsalted butter, melted and slightly cooled
• ½ cup (120g) pumpkin puree (not pumpkin pie filling)
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 4 ½ – 5 cups (540-600g) all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• For the Filling:
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) packed light brown sugar
• 2 tablespoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• For the Cream Cheese Frosting:
• 4 oz (113g) cream cheese, softened
• ¼ cup (57g) unsalted butter, softened
• 2 cups (240g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1–2 tablespoons whole milk or heavy cream, as needed
• Pinch of salt

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Instructions

1. Activate the Yeast: In your stand mixer bowl, combine the warmed milk, 1 teaspoon of sugar, and active dry yeast. Let sit for 5-10 minutes until foamy.
2. Combine Wet Ingredients: Add the remaining ¼ cup sugar, melted butter, pumpkin puree, egg, and vanilla extract to the yeast mixture. Whisk until well combined.
3. Incorporate Dry Ingredients: In a separate bowl, whisk together 4 cups of flour, salt, and pumpkin pie spice.
4. Mix Dough: Gradually add the dry ingredients to the wet ingredients. Mix with a dough hook on low-medium speed for 5-7 minutes until smooth and elastic. Add more flour, one tablespoon at a time, if too sticky.
5. First Rise: Lightly grease a large bowl. Place dough in the bowl, turning once to coat. Cover and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
6. Prepare Filling: In a small bowl, combine softened butter, brown sugar, cinnamon, and pumpkin pie spice until a uniform paste forms.
7. Assemble Rolls: Punch down the dough. Roll into an 18×12 inch rectangle on a lightly floured surface. Spread the filling evenly, leaving a ½-inch border on one long edge. Tightly roll the dough into a log from the opposite long edge.
8. Slice Rolls: Slice the log into 12 equally sized rolls (about 1 ½ inches thick) using a sharp knife or dental floss.
9. Second Rise: Arrange the rolls cut-side up in a lightly greased 9×13 inch baking dish, leaving space between them. Cover loosely and let rise for 30-45 minutes, until visibly puffed and touching.
10. Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, until golden brown and bubbly. Cool in the dish for 10-15 minutes.
11. Make Frosting: Beat softened cream cheese and butter until light and fluffy. Gradually add sifted powdered sugar, vanilla extract, and salt. Beat until smooth. Add milk or cream as needed for desired consistency.
12. Frost and Serve: Spread frosting generously over the slightly warm pumpkin cinnamon rolls. Serve immediately.

Notes

• Store leftovers covered at room temperature for a day or refrigerated for up to 3 days.
• Reheat briefly in the microwave for a fresh-baked experience.
• Best enjoyed the day they are made.

• Prep Time: 47 Minutes
• Cook Time: 25 Minutes
• Category: Desserts/Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: Approximately 450-550 kcal (estimated)
• Sugar: Approximately 40-50g (estimated)
• Sodium: Approximately 250-350mg (estimated)
• Fat: Approximately 25-35g (estimated)
• Saturated Fat: Approximately 15-20g (estimated)
• Unsaturated Fat: Approximately 10-15g (estimated)
• Trans Fat: 0g (estimated)
• Carbohydrates: Approximately 60-70g (estimated)
• Fiber: Approximately 2-4g (estimated)
• Protein: Approximately 5-7g (estimated)
• Cholesterol: Approximately 60-80mg (estimated)

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