These pumpkin cinnamon rolls are soft, warmly spiced, and just right for a Thanksgiving dessert table. I love how the pumpkin makes the dough tender and gives each swirl a cozy autumn flavor, especially with a tangy cream cheese icing on top.
Why You’ll Love These Pumpkin Cinnamon Rolls
These rolls bring the familiar comfort of cinnamon rolls together with pumpkin, cinnamon, and nutmeg. They look festive on a holiday table, but the dough is simple to make with everyday ingredients. You can also prepare the rolls ahead, so dessert or a special breakfast is one less thing to manage on a busy day.
Pumpkin Cinnamon Rolls Ingredients & Substitutions
- 1 cup (240 ml) whole milk, warmed to about 105°F
- 2 1/4 teaspoons active dry yeast
- 1/3 cup (67 g) granulated sugar
- 1/2 cup (120 g) pumpkin puree, not pumpkin pie filling
- 1 large egg, at room temperature
- 1/4 cup (57 g) unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 3 1/2 to 4 cups (420 to 480 g) all-purpose flour, plus a little for kneading
- 1/2 cup (100 g) packed brown sugar, for the filling
- 2 tablespoons ground cinnamon, for the filling
- 1/4 teaspoon ground nutmeg, for the filling
- 3 tablespoons (43 g) unsalted butter, softened, for the filling
- 4 ounces (113 g) cream cheese, softened, for the icing
- 2 tablespoons (28 g) unsalted butter, softened, for the icing
- 1 cup (120 g) powdered sugar, for the icing
- 1 to 2 tablespoons milk, as needed for the icing
- 1/2 teaspoon alcohol-free vanilla extract, optional
For a little crunch, add 1/3 cup chopped pecans to the filling. If you prefer a milder spice, reduce the cinnamon to 1 1/2 tablespoons.
Step-by-Step Instructions to Make Pumpkin Cinnamon Rolls
1. Wake up the yeast
Stir the warm milk, yeast, and 1 teaspoon of the granulated sugar together in a large bowl. Let the mixture stand for 5 to 10 minutes, until it looks foamy. If it does not foam, check that the milk was not too hot and that the yeast is fresh.
2. Mix and knead the dough
Whisk in the remaining sugar, pumpkin puree, egg, melted butter, and salt. Add 3 1/2 cups of flour and mix until a shaggy dough forms. Knead by hand on a lightly floured surface for about 8 minutes, or with a stand mixer and dough hook for 5 to 6 minutes. Add the remaining flour a tablespoon at a time if the dough is very sticky. It should feel soft and slightly tacky.
3. Let the dough rise
Place the dough in a lightly greased bowl and turn it once to coat. Cover and let rise in a warm spot for 60 to 90 minutes, until roughly doubled in size.
4. Add the cinnamon filling
Stir the brown sugar, cinnamon, and nutmeg together in a small bowl. Roll the dough into a rectangle about 16 by 12 inches. Spread the softened butter over the surface, then sprinkle the cinnamon sugar evenly on top, leaving a small border along one long edge.
5. Shape the rolls
Starting at the opposite long edge, roll the dough into a snug log. Pinch the seam to seal, then cut the log into 12 even pieces using a sharp knife or unflavored dental floss. Arrange the rolls cut side up in a greased 9-by-13-inch baking dish.
6. Rise and bake
Cover the dish and let the rolls rise for 30 to 45 minutes, until puffy. Heat the oven to 350°F (175°C). Bake for 22 to 28 minutes, until golden on top and cooked through in the center. If the tops brown quickly, loosely cover the dish with foil for the last few minutes.
7. Make the icing and serve
Beat the cream cheese and softened butter until smooth. Add the powdered sugar and optional alcohol-free vanilla, then beat again. Mix in milk a little at a time until the icing is easy to spread. Let the rolls cool for about 10 minutes, then spread the icing over them and serve warm.
Tips for Success
- Use warm, not hot, milk. Very hot milk can keep the yeast from rising properly.
- Measure the flour lightly. Too much flour can make the rolls dense, so stop adding it when the dough is soft and manageable.
- Let the dough rise until puffy rather than relying only on the clock. A cool kitchen may need extra time.
- For neat slices, use unflavored dental floss to cut the dough log without squashing it.
- Spread the icing while the rolls are warm, but not piping hot, so it softens over the top without melting away.
Variations of Pumpkin Cinnamon Rolls
Stir chopped pecans or walnuts into the filling for a nutty crunch. For extra autumn spice, add a pinch of ground ginger or cloves to the cinnamon mixture. You can also skip the cream cheese icing and drizzle the rolls with a simple powdered sugar glaze made with powdered sugar and milk.
To make these rolls ahead, shape them and place them in the baking dish, then cover and refrigerate overnight. The next day, let them sit at room temperature until puffy, about 45 to 75 minutes, before baking. Rise time can vary depending on how warm your kitchen is.
Serving Suggestions: What to Pair with Pumpkin Cinnamon Rolls
Serve the rolls warm as a sweet finish to a Thanksgiving meal, alongside coffee or tea. They also make a lovely addition to a holiday brunch with fresh fruit, scrambled eggs, or a savory breakfast casserole. For dessert, pair one with a scoop of vanilla ice cream or a spoonful of softly whipped cream.
Storage & Reheating Instructions
Store leftover iced rolls covered in the refrigerator for up to 4 days. Let a roll sit at room temperature briefly, then warm it in the microwave for about 15 to 20 seconds. For a larger portion, cover the baking dish with foil and warm it in a 300°F (150°C) oven until heated through. You can freeze baked rolls, with or without icing, in an airtight container for up to 2 months. Thaw overnight in the refrigerator and warm before serving.
Memories Made Around the Table
I love the way cinnamon and pumpkin fill the kitchen with a welcoming scent while these rolls bake. Setting a warm pan in the middle of the table invites everyone to pause, pull one apart, and linger over another cup of coffee. For Thanksgiving, they make a sweet, shareable treat that feels right at home beside the season’s other favorites.
FAQs
Can I use canned pumpkin puree?
Yes. Use plain pumpkin puree, not pumpkin pie filling, which already contains sweetener and spices.
Can I make pumpkin cinnamon rolls the night before?
Yes. Shape the rolls, cover the pan, and refrigerate overnight. Let them stand at room temperature until puffy before baking, usually 45 to 75 minutes.
How do I know when the rolls are fully baked?
The tops should be lightly golden, and the center rolls should look set rather than doughy. If you have an instant-read thermometer, the center should reach about 190°F.
Can I freeze pumpkin cinnamon rolls?
Yes. Freeze the baked rolls in an airtight container for up to 2 months. Thaw them in the refrigerator and warm them before serving. For the freshest texture, add the icing after reheating.
Final Thoughts
With tender pumpkin dough, cinnamon sugar swirls, and creamy icing, these pumpkin cinnamon rolls make a cozy addition to Thanksgiving dessert ideas. Bake a pan for the holiday table, or prepare it ahead for an easy, special treat to share.
Pumpkin Cinnamon Rolls
Equipment
- 1 Large mixing bowl
- 1 Stand mixer with dough hook optional
- 1 Rolling Pin
- 1 9-by-13-inch baking dish
- 1 Small bowl
- 1 Sharp Knife or Unflavored Dental Floss for cutting the rolls
- 1 Electric Mixer for the icing
Ingredients
Dough
- 1 cup whole milk warmed to about 105°F
- 2.25 teaspoons active dry yeast
- 0.333 cup granulated sugar divided
- 0.5 cup pumpkin puree not pumpkin pie filling
- 1 large egg at room temperature
- 0.25 cup unsalted butter melted and slightly cooled
- 1 teaspoon salt
- 3.5 cups all-purpose flour up to 4 cups, plus a little for kneading
Filling
- 0.5 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 3 tablespoons unsalted butter softened
Icing
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1 tablespoon milk up to 2 tablespoons, as needed
- 0.5 teaspoon alcohol-free vanilla extract optional
Instructions
- Stir the warm milk, yeast, and 1 teaspoon of the granulated sugar together in a large bowl. Let the mixture stand for 5 to 10 minutes, until it looks foamy.
- Whisk in the remaining sugar, pumpkin puree, egg, melted butter, and salt. Add 3 1/2 cups of flour and mix until a shaggy dough forms. Knead by hand on a lightly floured surface for about 8 minutes, or with a stand mixer and dough hook for 5 to 6 minutes. Add the remaining flour a tablespoon at a time if the dough is very sticky. It should feel soft and slightly tacky.
- Place the dough in a lightly greased bowl and turn it once to coat. Cover and let rise in a warm spot for 60 to 90 minutes, until roughly doubled in size.
- Stir the brown sugar, cinnamon, and nutmeg together in a small bowl. Roll the dough into a rectangle about 16 by 12 inches. Spread the softened butter over the surface, then sprinkle the cinnamon sugar evenly on top, leaving a small border along one long edge.
- Starting at the opposite long edge, roll the dough into a snug log. Pinch the seam to seal, then cut the log into 12 even pieces using a sharp knife or unflavored dental floss. Arrange the rolls cut side up in a greased 9-by-13-inch baking dish.
- Cover the dish and let the rolls rise for 30 to 45 minutes, until puffy. Heat the oven to 350°F (175°C). Bake for 22 to 28 minutes, until golden on top and cooked through in the center. If the tops brown quickly, loosely cover the dish with foil for the last few minutes.
- Beat the cream cheese and softened butter until smooth. Add the powdered sugar and optional alcohol-free vanilla, then beat again. Mix in milk a little at a time until the icing is easy to spread. Let the rolls cool for about 10 minutes, then spread the icing over them and serve warm.