Pumpkin Cinnamon Rolls (Soft, Fluffy & Easy for Home Bakers)

These pumpkin cinnamon rolls are the ones I make every fall when I want something special without stressing over finicky dough. I’ve tested this recipe many times in my own kitchen to make sure it works for everyday home bakers, not just experienced bread makers with perfect conditions.

The pumpkin purée does more than add cozy fall flavor. It makes the dough softer, easier to work with, and more forgiving, even if your measurements aren’t spot-on or your kitchen runs a little cool. The rolls bake up fluffy, stay soft after reheating, and are perfect for holiday mornings when you want something homemade but manageable.

If you’re new to working with yeast, you’re in the right place. I’ll show you exactly what the dough should look and feel like, share realistic rise times for a normal home kitchen, and walk you through make-ahead and freezer options I rely on every fall. You don’t need fancy tools or bakery experience, just a little time and the confidence to give it a try.

Why You’ll Love These Pumpkin Cinnamon Rolls

• Pumpkin purée adds moisture, making the dough softer and easier to work with
• The dough is more forgiving than regular cinnamon roll dough, especially for beginners
• Pumpkin helps the rolls stay fluffy after baking and reheating
• Warm spices create classic fall flavor without overpowering sweetness
• The rolls have a soft, pillowy texture that pulls apart easily
• They work well for make-ahead baking, holidays, and busy mornings

What Makes Pumpkin Cinnamon Roll Dough Different

Pumpkin cinnamon roll dough is naturally softer and more forgiving than classic cinnamon roll dough because the pumpkin purée adds moisture. This keeps the dough flexible as you knead and roll it, helps it rise gently, and prevents it from drying out during baking or reheating.

The dough should feel soft and slightly tacky, not stiff or sticky, and it should roll easily without tearing or snapping back. That soft texture is exactly what creates light, fluffy pumpkin cinnamon rolls.

Ingredients You’ll Need

Pumpkin Cinnamon Roll Dough

• Milk – Warmed until just lukewarm to activate the yeast. It should feel warm to the touch, not hot.
• Active dry yeast – Helps the dough rise and creates soft, fluffy rolls.
• Granulated sugar – Feeds the yeast and lightly sweetens the dough.
• Brown sugar – Adds moisture and a subtle caramel flavor.
• Melted butter – Adds richness and keeps the rolls tender.
• Eggs – Give structure while keeping the dough soft.
• Pumpkin purée – Adds moisture and makes the dough more forgiving and easier to work with. Use plain canned pumpkin, not pumpkin pie filling.
• Self-rising flour – Keeps the recipe simple and helps the dough rise evenly.
• Cinnamon & nutmeg – Add warm fall flavor without overpowering the pumpkin.

Pumpkin Cream Cheese Frosting

• Cream cheese – Forms the creamy base of the frosting. Use softened cream cheese for the smoothest texture.
• Powdered sugar – Sweetens the frosting without making it grainy.
• Pumpkin purée – Adds flavor and a soft, spreadable consistency.
• Milk – Thins the frosting just enough so it spreads easily over warm rolls.

How to Make Pumpkin Cinnamon Rolls (Step-by-Step)

1. Proof the Yeast: Warm the milk until it is lukewarm, not hot. Stir in the yeast and granulated sugar, then let it sit for 8–10 minutes in a warm spot. The mixture should look foamy or bubbly on top, which means the yeast is active.

2. Mix the Dough: Whisk the melted butter and eggs into the yeast mixture until smooth. Add the brown sugar, pumpkin purée, cinnamon, and nutmeg, stirring until fully combined. Gradually mix in the flour until a soft dough forms.

3. Knead Until Soft: Turn the dough out onto a lightly floured surface and knead for 2–3 minutes, just until it comes together into a smooth ball. The dough should feel soft and slightly tacky, but not sticky or stiff. Avoid adding extra flour unless absolutely necessary.

4. First Rise: Place the dough in a lightly greased bowl and cover loosely. Let it rise in a warm, draft-free spot for 30–45 minutes, until it looks puffed and relaxed. It does not need to double in size.

5. Roll and Fill: Transfer the dough to a floured surface and roll it into a large rectangle about ¼-inch thick. Spread the pumpkin purée evenly over the surface. Sprinkle the cinnamon sugar mixture evenly on top.

6. Slice and Arrange: Starting from the long edge, roll the dough up snugly into a log. Slice into 1-inch rolls using a sharp knife or unflavored dental floss. Arrange the rolls cut-side up in a parchment-lined baking dish, leaving a little space between them.

7. Bake until soft and golden: Bake at 320°F for 18–22 minutes, until the rolls are lightly golden and the centers look set. The rolls should still feel soft when gently pressed.

8. Frost and Serve: While the rolls bake, whisk together the cream cheese, powdered sugar, pumpkin purée, and milk until smooth and spreadable. Spread the frosting over the warm rolls and let it melt slightly into the spirals. Let set for 5–10 minutes, then serve warm.

Variations

• Maple Cream Cheese Frosting: Replace the milk in the frosting with 1–2 tablespoons pure maple syrup for a warm, bakery-style flavor that pairs beautifully with pumpkin.
• Extra-Spiced Version: Swap the cinnamon and nutmeg for 1½ teaspoons pumpkin pie spice for a bolder fall flavor.
• Classic Cream Cheese Frosting: Skip the pumpkin in the frosting and add a little extra milk to make a traditional cream cheese topping.

Make-Ahead, Overnight, and Freezer Options

• Overnight Preparation: After slicing the rolls and arranging them in the pan, cover tightly and refrigerate overnight. In the morning, let the rolls sit at room temperature while the oven preheats, then bake as directed.
• Freezing Instructions: Pumpkin cinnamon rolls can be frozen baked or unbaked. For unbaked rolls, slice and arrange them in the pan, freeze until solid, then wrap tightly. Thaw overnight in the refrigerator before baking.
• Reheating Tips: Reheat gently to keep the rolls soft. Warm individual rolls briefly in the microwave, or cover a full pan with foil and warm in a low oven until heated through.

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If you try these pumpkin cinnamon rolls, I’d love to hear how they turned out for you. Leave a comment below and let me know if you added anything fun—those little tips always help other readers too.