Perfect Pumpkin Cinnamon Buns Recipe in 2 Hours

This pumpkin cinnamon buns recipe yields 12 perfectly spiced, soft rolls with a creamy maple-cinnamon frosting, requiring 2 hours total time (including rising) and basic baking ingredients you likely already have in your pantry.

There's nothing quite like the aroma of freshly baked pumpkin cinnamon buns filling your kitchen on a crisp fall morning. This recipe has become a seasonal favorite for good reason—it perfectly balances warm spices with subtle pumpkin flavor, creating a tender, pull-apart texture that's neither too sweet nor overly dense. Unlike many versions that use canned pumpkin puree as an afterthought, this recipe incorporates it thoughtfully to enhance moisture and flavor without overwhelming the classic cinnamon roll experience.

Why This Pumpkin Cinnamon Buns Recipe Works

What sets this easy pumpkin cinnamon rolls recipe apart from others? The secret lies in the balanced hydration and precise spice ratios. Many pumpkin roll recipes fail by adding too much pumpkin puree, which disrupts the dough structure. This version uses just enough to impart flavor while maintaining that signature soft, pillowy texture you expect from homemade cinnamon buns.

Professional bakers know that proper dough temperature (78-80°F) and controlled rising environment make all the difference between dense and dreamy rolls. This pumpkin spice cinnamon buns from scratch recipe includes precise temperature guidance you won't find in most online versions.

Ingredients for Perfect Pumpkin Cinnamon Buns

Ingredient	Volume (US)	Weight (Metric)	Notes
All-purpose flour	3 1/2 cups	440g	Spoon & level method
Pumpkin puree (not pie filling)	1/2 cup	120g	Must be room temperature
Unsalted butter	1/3 cup	75g	Melted and cooled
Warm whole milk	1/2 cup	120ml	105-110°F
Active dry yeast	2 1/4 tsp	7g	One standard packet
Granulated sugar	1/4 cup	50g	Plus 3/4 cup for filling
Large egg	1	50g	Room temperature
Ground cinnamon	2 tbsp	14g	Freshly ground preferred
Nutmeg	1/4 tsp	0.5g	Freshly grated
Ginger	1/4 tsp	0.5g	Freshly grated
Salt	1 tsp	6g

Equipment Checklist

• Stand mixer with dough hook (or large mixing bowl for hand mixing)
• 9x13 inch baking pan
• Digital kitchen thermometer
• Pastry brush
• Rolling pin
• Sharp serrated knife or unflavored dental floss

Step-by-Step Instructions

Dough Preparation (20 minutes)

1. Warm milk to 105-110°F and stir in 1 teaspoon sugar. Sprinkle yeast over milk and let sit 5-7 minutes until foamy.
2. In stand mixer bowl, combine pumpkin puree, melted butter, egg, and remaining sugar. Mix until smooth.
3. Add yeast mixture to pumpkin mixture and stir to combine.
4. Gradually add 3 cups flour and salt, mixing on low until incorporated.
5. Switch to dough hook and knead 5-7 minutes, adding remaining flour as needed until dough pulls away from sides but remains slightly tacky.

First Rise (1 hour)

6. Place dough in lightly greased bowl, cover with damp cloth, and let rise in warm spot (75-80°F) until doubled (about 1 hour).
7. Tip: Create a rising environment by placing bowl in oven with light on and a pan of hot water on lower rack.

Filling and Shaping (25 minutes)

8. Mix filling ingredients: 3/4 cup sugar, 2 tbsp cinnamon, 1/4 tsp each nutmeg and ginger.
9. Roll risen dough into 18x12 inch rectangle on lightly floured surface.
10. Brush surface with melted butter, leaving 1/2 inch border.
11. Sprinkle filling mixture evenly over buttered surface.
12. Roll tightly from long side, pinching seam to seal.
13. Cut into 12 equal pieces using serrated knife or dental floss.
14. Arrange in greased 9x13 inch pan, cover, and let rise 30 minutes.

Baking and Icing (25 minutes)

15. Preheat oven to 350°F while buns rise.
16. Bake 22-25 minutes until golden brown and internal temperature reaches 190°F.
17. While baking, prepare maple-cinnamon icing by whisking 4 oz cream cheese, 1/4 cup maple syrup, 1 cup powdered sugar, and 1/4 tsp cinnamon.
18. Let buns cool 10 minutes before drizzling with icing.

Pro Tips for Perfect Pumpkin Cinnamon Buns

• Temperature control is critical—use a thermometer for milk and dough. Too hot kills yeast; too cold slows rising.
• Don't skip the resting period after baking—this allows structure to set so buns don't collapse when iced.
• For extra flavor depth, substitute 1/4 cup of the milk with strong brewed coffee.
• Prevent dry buns by checking for doneness at 22 minutes—overbaking is the #1 cause of tough cinnamon rolls.

Storage and Serving Suggestions

These homemade pumpkin cinnamon buns are best enjoyed the day they're made, but you can store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze unbaked rolls: after shaping, place in pan, cover tightly, and freeze. When ready to bake, thaw overnight in refrigerator then proceed with final rise and baking.

Serve warm with a dusting of powdered sugar or extra maple icing. They pair beautifully with strong coffee or chai tea. For a special pumpkin cinnamon buns for Thanksgiving presentation, arrange on a rustic wooden board with fresh cranberries scattered around the platter.

Recipe Variations

This pumpkin cinnamon roll dough serves as an excellent base for customization:

• Gluten-free version: Substitute with 1:1 gluten-free flour blend and add 1 tsp xanthan gum
• Vegan adaptation: Use plant-based milk, vegan butter, and replace egg with 1/4 cup unsweetened applesauce
• Lower sugar option: Reduce filling sugar to 1/2 cup and use sugar-free maple syrup in icing
• Nutty twist: Add 1/2 cup chopped pecans to the filling mixture

Troubleshooting Common Issues

Dense buns? Likely causes: too much flour, dead yeast, or insufficient rising time. Measure flour properly by spooning into measuring cup and leveling.

Filling leaking out? You probably rolled the dough too tightly or didn't leave enough border when spreading filling. Aim for even pressure when rolling.

Buns sticking to pan? Always grease your pan thoroughly—butter works better than cooking spray for this pumpkin spice cinnamon buns from scratch recipe.

Frequently Asked Questions

Can I make pumpkin cinnamon buns ahead of time?

Yes, prepare the rolls through shaping, then cover and refrigerate overnight. Remove from refrigerator 1 hour before baking to allow for final rise. This make-ahead pumpkin cinnamon rolls method actually enhances flavor development while saving morning preparation time.

Why did my pumpkin cinnamon buns turn out dry?

Dry buns typically result from overbaking or incorrect flour measurement. Use a kitchen scale for accuracy—1 cup of all-purpose flour should weigh 120-125g. Check for doneness at 22 minutes; internal temperature should reach 190°F. The pumpkin puree adds moisture, but cannot compensate for overbaking.

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling contains added sugars and spices that will throw off the recipe balance. For the best how to make soft pumpkin cinnamon buns, use plain 100% pumpkin puree (like Libby's) without any added ingredients. The filling in pie mixtures makes the dough too wet and alters the spice profile.

How do I prevent the filling from leaking out during baking?

Leaking filling usually happens when you roll the dough too tightly or don't leave a clean edge when spreading. After rolling your pumpkin cinnamon roll dough, pinch the seam gently to seal. When cutting, use unflavored dental floss for clean slices without compressing the rolls. Also ensure your filling layer isn't too thick—aim for even coverage without mounds.