Perfect Pumpkin Cinnamon Rolls Recipe in 2 Hours

Here's a complete pumpkin cinnamon rolls recipe that yields soft, fluffy rolls with rich pumpkin flavor and perfectly spiced cinnamon filling. You'll need 3 cups all-purpose flour, 1/4 cup granulated sugar, 2 1/4 tsp active dry yeast, 1/2 cup pumpkin puree, 1/4 cup warm milk, 1/4 cup melted butter, 1 large egg, 1 tsp pumpkin pie spice, 1/2 tsp salt for the dough. For the filling: 1/2 cup brown sugar, 2 tbsp cinnamon, 2 tbsp melted butter, 1/4 cup pumpkin puree. Cream cheese frosting requires 4 oz cream cheese, 1/4 cup butter, 1 cup powdered sugar, and 1/2 tsp vanilla. Total time: 2 hours 30 minutes (including rising). Bake at 350°F for 20-25 minutes.

There's nothing quite like the aroma of freshly baked pumpkin cinnamon rolls filling your kitchen on a crisp fall morning. This easy pumpkin cinnamon rolls recipe from scratch delivers the perfect balance of pumpkin flavor and warm spices without overwhelming the classic cinnamon roll experience. After testing dozens of variations over my 20 years of baking experience, I've perfected a method that ensures consistently soft, pillowy rolls with just the right amount of sweetness.

Why This Pumpkin Cinnamon Rolls Recipe Works

Unlike many pumpkin roll recipes that sacrifice texture for flavor, this version maintains the essential chewy-yet-tender quality of perfect cinnamon rolls while incorporating pumpkin seamlessly. The secret lies in the precise ratio of pumpkin puree to dry ingredients and the double-rising technique that develops flavor without compromising structure.

Complete Ingredient List

Component	Ingredients	Measurements
Dough	All-purpose flour	3 cups + extra for dusting
	Granulated sugar	1/4 cup
	Active dry yeast	2 1/4 tsp (1 packet)
	Pumpkin puree (not pie filling)	1/4 cup
	Warm milk (110°F)	1/4 cup
	Melted butter	1/4 cup
Filling	Brown sugar, packed	1/2 cup
	Cinnamon	2 tbsp
	Melted butter	2 tbsp
	Pumpkin puree	1/4 cup
Frosting	Cream cheese, softened	4 oz
	Butter, softened	1/4 cup
	Powdered sugar	1 cup
	Vanilla extract	1/2 tsp

Essential Equipment

• Stand mixer with dough hook (or large mixing bowl for hand mixing)
• Rolling pin
• 9x13 inch baking pan
• Pastry brush
• Sharp knife or dental floss for cutting rolls
• Kitchen thermometer (for checking milk temperature)

Step-by-Step Instructions

Preparing the Dough

1. Activate the yeast: In the bowl of your stand mixer, combine warm milk (110°F is crucial—too hot kills yeast, too cold won't activate it), 1 tbsp sugar, and yeast. Let sit for 5-7 minutes until foamy.
2. Mix wet ingredients: Add pumpkin puree, melted butter, egg, and remaining sugar to the yeast mixture. Mix briefly.
3. Incorporate dry ingredients: Add 2 cups flour, pumpkin pie spice, and salt. Mix on low until combined.
4. Knead the dough: Gradually add remaining flour, 1/4 cup at a time, until dough pulls away from sides. Knead with dough hook for 5-7 minutes until smooth and elastic. (If hand kneading, turn onto floured surface and knead 8-10 minutes.)
5. First rise: Place dough in lightly greased bowl, cover with damp cloth, and let rise in warm place for 1-1.5 hours or until doubled in size.

Creating the Filling and Shaping

6. Prepare filling: While dough rises, mix brown sugar and cinnamon in small bowl. Set aside.
7. Roll out dough: Punch down risen dough and roll into 16x12 inch rectangle on lightly floured surface.
8. Apply pumpkin layer: Brush rolled dough with 1/4 cup pumpkin puree, leaving 1/2 inch border around edges.
9. Add sugar mixture: Sprinkle cinnamon-sugar mixture evenly over pumpkin layer.
10. Roll tightly: Starting from long side, roll dough into tight log. Pinch seam to seal.
11. Cut rolls: Using sharp knife or unflavored dental floss, cut into 12 equal pieces (about 1.5 inches each).
12. Arrange in pan: Place rolls cut-side down in greased 9x13 inch baking dish, leaving space between for expansion.
13. Second rise: Cover and let rise 45-60 minutes until nearly doubled.

Baking and Finishing

14. Bake: Preheat oven to 350°F. Bake rolls for 20-25 minutes until golden brown and internal temperature reaches 190°F.
15. Cool slightly: Let rolls cool in pan for 10 minutes while preparing frosting.
16. Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Beat until creamy.
17. Finish: Spread frosting over warm rolls. Serve immediately for that perfect gooey texture.

Pro Tips for Perfect Pumpkin Cinnamon Rolls

• Use real pumpkin puree: Canned pumpkin pie filling contains added sugars and spices that will throw off your recipe balance.
• Temperature matters: Keep dairy ingredients at room temperature for better incorporation—except the milk for yeast activation, which must be warm.
• Avoid over-flouring: Excess flour is the #1 cause of dry, tough cinnamon rolls. Add flour gradually until dough is tacky but not sticky.
• Cut with dental floss: For clean cuts without squishing, slide unflavored dental floss under the roll, cross the ends, and pull upward.
• Don't overbake: Remove rolls when they're golden but still soft—they'll continue cooking from residual heat.

Common Mistakes to Avoid

Many homemade pumpkin cinnamon rolls recipes fail because of these common errors:

• Using pumpkin pie filling instead of pure pumpkin: The added sugars and spices create an unbalanced flavor profile.
• Rushing the rise: Proper rising develops flavor and texture. Don't skip the second rise, even if you're in a hurry.
• Overfilling with pumpkin: Too much pumpkin makes rolls dense. Stick to the 1/4 cup measurement in both dough and filling.
• Applying frosting to hot rolls: This melts the frosting into the rolls rather than creating that perfect topping layer.

Storage and Serving Suggestions

For best results, consume pumpkin cinnamon rolls within 24 hours. Store leftovers in airtight container at room temperature. To refresh, microwave individual rolls for 10-15 seconds or warm in 300°F oven for 5 minutes.

These soft pumpkin cinnamon rolls with cream cheese frosting pair beautifully with strong coffee or chai tea. For brunch gatherings, serve with a side of scrambled eggs and fresh fruit for a complete meal.

Variations for Dietary Needs

• Gluten-free: Substitute with 1:1 gluten-free flour blend and add 1 tsp xanthan gum to dough.
• Vegan: Replace egg with flax egg (1 tbsp ground flax + 3 tbsp water), use plant-based butter and milk.
• Lower sugar: Reduce sugar in dough by 2 tbsp and in filling by 1/4 cup, adding 1/2 tsp extra pumpkin pie spice to compensate.
• Nut-free: This recipe is naturally nut-free—just ensure your pumpkin puree doesn't contain cross-contamination warnings.

Frequently Asked Questions

Can I make pumpkin cinnamon rolls ahead of time?

Yes, prepare the rolls through step 12 (arranging in pan), cover tightly, and refrigerate overnight. In the morning, remove from fridge 30 minutes before baking, then complete the second rise and bake as directed. This make-ahead pumpkin cinnamon rolls method saves morning preparation time while maintaining freshness.

Why did my pumpkin cinnamon rolls turn out dense?

Dense rolls typically result from too much flour, inactive yeast, or insufficient rising time. Measure flour correctly using the spoon-and-level method, verify yeast activity before proceeding, and allow full rising time in a warm environment (75-80°F). Never substitute pumpkin pie filling for pure pumpkin, as added thickeners create denser texture.

How can I prevent the filling from leaking out?

To minimize filling leakage, ensure your dough is rolled to the proper thickness (about 1/4 inch), seal the edge well when rolling, and avoid overfilling. Using dental floss instead of a knife for cutting creates cleaner cuts that hold together better during baking. Don't skip the second rise, as proper expansion creates space for the filling to settle without oozing out.

Can I freeze pumpkin cinnamon rolls?

Absolutely. Freeze unbaked rolls after step 12 (arranged in pan) for up to 3 months. When ready to bake, thaw overnight in refrigerator, complete second rise, then bake as directed. You can also freeze fully baked rolls (without frosting) for up to 2 months—thaw at room temperature, then warm before adding fresh frosting. This freezer-friendly pumpkin cinnamon rolls technique is perfect for holiday meal prep.

What's the best way to store leftover pumpkin cinnamon rolls?

Store cooled rolls in airtight container at room temperature for up to 2 days. For longer storage, freeze individual rolls wrapped tightly in plastic wrap and placed in freezer bag. To refresh, microwave for 10-15 seconds or warm in 300°F oven for 5 minutes. Never store frosted rolls in refrigerator, as this causes the frosting to weep and become watery.