Pumpkin cinnamon rolls are the ultimate in decadent fall-inspired baked treats!
Soft and fragrant cinnamon rolls have a layer of pumpkin puree baked right into them!
Add a double shot of pumpkin puree to the cream cheese frosting and wait for the applause!
A Cozy Fall Treat
- Making an appearance around September, Trader Joe’s’ pumpkin cinnamon rolls sell out fast! Use this recipe to DIY your own and save time and money all year!
- This pumpkin cinnamon roll recipe has all the cozy, fragrant, and fall-inspired flavors and they’re so easy to make from scratch or with easy Pillsbury switches!
- Bake and take to any holiday gathering, or office meeting, or just tuck one or two into a backpack or briefcase for a sweet surprise!
- This recipe is easily halved or doubled and they freeze beautifully so whenever you have a last-minute invite or just want a sweet treat to go with your morning coffee, these bakery-style rolls are just right!
Ingredients and Variations
Dough: Making cinnamon roll dough is a fairly easy process and produces a more cake-like finish than cans of refrigerated rolls. However, if you want to use ready-made dough, unroll them, and spread the pumpkin puree and brown sugar brown sugar mixture over the strips before rolling them back up and proceeding in Step 10.
Pumpkin: Be sure to look for pumpkin puree and not pie filling, which is made specifically for pies and is pre-seasoned. Use leftover canned pumpkin to treat yourself to a homemade pumpkin spice latte or some pumpkin overnight oats for breakfast!
Frosting: For faster and easier blending, use room temperature cream cheese and whisk the powdered sugar before adding it to the recipe to break up any lumps. Double up this recipe to top pancakes, waffles, muffins, and cornbread! You can also use a can of whipped cream cheese frosting if desired.
Variations: Go full-pumpkin flavor and stir in some DIY pumpkin spice to the frosting. Small bits of chopped dates, raisins, cranberries, or currants added to the dough will make your cinnamon rolls extra festive.
How to Make Pumpkin Cinnamon Rolls
Fluffy, fragrant, and filled with pumpkin flavor – make them anytime you want a sweet treat!
- Prepare the dough per recipe directions below and let it rise until it’s doubled in size.
- While the dough is rising, combine the brown sugar, cinnamon, and nutmeg together.
- Roll out the dough and spread pumpkin puree over the top. Sprinkle the brown sugar mixture over the pumpkin and roll the dough into a log.
- Roll up dough, and cut into 1” rolls and bake until golden brown.
- While the pumpkin cinnamon rolls are baking, whisk the frosting ingredients together and pour the frosting over the freshly baked rolls.
Garnish with a sprinkle of cinnamon before serving!
Keeping Cinnamon Rolls Fresh
- Keep leftover pumpkin cinnamon rolls in a covered container at room temperature for up to 3 days, in the refrigerator for up to 4 days, or freeze them on a baking sheet and transfer them to a freezer bag and freeze for up to 4 months.
- Let them come to room temperature or gently reheat them from frozen in the microwave at 30-second intervals.
More Pumpkin Recipes
Have you tried this Pumpkin Cinnamon Rolls recipe? Leave a comment and rating below!
Pumpkin Cinnamon Rolls
Ingredients
- 1 cup milk
- 3 Tablespoons sugar
- 1 Tablespoon active dry yeast
- 2 eggs
- ½ cup butter melted
- 2 cups self rising flour
- ½ cup pumpkin puree
- 2 Tablespoons brown sugar
- 1 teaspoon cinnamon plus more for garnish
- 1 teaspoon nutmeg
Frosting ingredients:
- 4 ounces cream cheese room temperature
- ¼ cup powdered sugar
- ¼ cup pumpkin puree
- 2 Tablespoons milk plus more if needed
Instructions
- Preheat oven to 320°F. Line a 9×13 inch pan with parchment paper.
- In a large bowl, warm milk to lukewarm, between about 105˚F and 115°F. Add sugar and yeast and stir until dissolved. Proof for 10 minutes in a warm location.
- Add eggs and melted butter to the warm yeast mixture and whisk until smooth.
- Gradually add the flour, and knead to form a dough.
- Sprinkle a flat surface with flour and place dough on top. Sprinkle dough with flour and knead for 2-3 minutes. Place dough back in the bowl, cover and allow to rise in a warm location for 30-40 minutes, or until about doubled in size.
- Sprinkle a flat surface with flour and place dough on top. Sprinkle dough with flour. Using a rolling pin, roll dough into a 10×16 inch rectangle.
- Spread pumpkin puree evenly onto the rectangle of dough.
- In a small bowl, stir together sugar, cinnamon, and nutmeg. Sprinkle over the pumpkin.
- From the longer end, roll dough into a log. Cut the log into 1 inch pieces.
- Place rolls, cut side up, into the prepared pan. Bake for 20 minutes, or until golden brown and dough is cooked through.
To Make Frosting
- In a small bowl, whisk together cream cheese, pumpkin puree, and milk.
- Add powdered sugar and continue mixing until smooth. For a thinner frosting, add 1 teaspoon of milk at a time until you reach the desired consistency.
- Pour frosting over freshly baked rolls. Allow to set for 5-10 minutes. Sprinkle with cinnamon and serve!
Notes
- To replace self-rising flour combine 2 cups all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt.
- Leftover rolls will keep in the refrigerator for up to 4 days, and in an airtight container on the counter for 3 days. Frozen rolls will keep in the freezer for 4 months.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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