Pumpkin Cinnamon Rolls Recipe

Nothing says crisp fall morning better then the smell of Pumpkin Cinnamon Rolls baking in the oven.  Enjoy this delicious treat for a tasty and delicious breakfast.

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Pumpkin cinnamon rolls

I have to be honest, I am not a huge pumpkin fan, but I have been on quite the pumpkin kick lately. I have learned that you don’t have to add a lot of pumpkin to get that little hint of something different.

I have really enjoyed experimenting with different recipes to turn them into something tasty and delicious for fall. These pumpkin cinnamon rolls do involve yeast and rising of dough, but they are very easy to make.

You can even do some assembly the night before and bake them up fresh in the morning. Now that our weather in finally turning cooler for good, I will be making these more and more.

Let’s get started! 

Ingredients for easy pumpkin cinnamon rolls:

• warm water
• active dry yeast
• milk
• pumpkin puree – Make sure you also see how to make pumpkin puree easily to save you money.
• brown sugar
• granulated sugar
• pumpkin pie spice
• salt
• egg
• flour

Filling:

• pumpkin pie spice
• butter
• pumpkin puree – See how to make pumpkin puree.
• vanilla
• brown sugar
• cinnamon

Icing:

• butter
• cream cheese
• powdered sugar
• milk

How to make pumpkin cinnamon rolls:

Mix together the warm water and yeast. Let sit for about 10 minutes. You will see the yeast activate – tiny bubbles will form at the surface and the liquid will thicken slightly.

In a stand mixer with a paddle attachment, slowly combine yeast mixture with the remainder of the dough ingredients, milk through flour.

Place the dough in a well greased bowl and turn to coat. Cover tightly with plastic wrap.

Allow to rise until about double in size – about an hour to an hour and a half.

Remove dough from bowl and knead for 1-2 minutes, adding flour so it doesn’t stick to your hands or the counter top. Roll out into large rectangle.

Mix together filling ingredients – pumpkin pie spice through vanilla. Spread over the top of your rolled out rectangle. Mix together brown sugar and cinnamon. Sprinkle on top of your rectangle.

Roll up the dough, starting at the short end. Now, you’ll need to slice your long roll into individual pumpkin cinnamon rolls.

Slice your long roll into individual pumpkin cinnamon rolls. Cut a long piece of dental floss and place it under your roll.

Cross the floss on top of your roll and pull in opposite directions. You will get nice clean cut slices every time.
Repeat slicing until you have about 15-18 pieces.

Place sliced rolls in your glass casserole dish (sprayed with cooking spray). Make sure they are nice and snug. Cover with plastic wrap and let rise for another 30-60 minutes, or until almost doubled in size.

Bake in 375 F oven for 20-25 minutes or until nice and golden brown.

Mix together icing ingredients. Place icing on cinnamon rolls and serve warm.

Tips for pumpkin spice cinnamon rolls:

If you have made cinnamon rolls before, you know that you need a really sharp knife and a very light hand. Well, I have a great tip for you when it comes to slicing dough – use dental floss! That’s right, dental floss.

Simply cut a long piece of floss and place it under your roll. Cross the floss on top of your roll and pull in opposite directions. You will get nice clean cut slices every time – no squishy lopsided cuts!

If you want to make these the night before, follow the directions for steps 1 through 8. Place them in the refrigerator overnight. In the morning, let them sit at room temperature for 30-60 minutes and then bake as per the directions in step 9.

Let us know what your family thinks of these pumpkin cinnamon rolls. I have a feeling they will be asking for them over and over again.

Toppings for pumpkin cinnamon rolls:

We love the cream cheese icing recipe above. It is amazing and the cream cheese goes perfectly with the pumpkin.

You can also use vanilla icing or even just powdered sugar on top. The kids have also put whipped cream on the pumpkin cinnamon rolls. Yum!

We have an easy and easy and delicious homemade whipped cream recipe.

Try pumpkin cinnamon rolls.

There is so much pumpkin flavor and anyone that loves pumpkin will go crazy over this. Each bite is simply amazing and the perfect recipe for fall.

Give this a try and let us know how it turns out.

Print this pumpkin cinnamon rolls recipe below:

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Review Pin Print

Pumpkin Cinnamon Rolls

5 from 23 votes

You have to try this fun twist on cinnamon rolls. Make these delicious pumpkin cinnamon rolls at your next breakfast or brunch. They are a delicious pumpkin recipe.

Prep Time 2 hrs

Cook Time 20 mins

Total Time 2 hrs 20 mins

Servings 12

Cuisine American

Course Breakfast

Calories 256

Author Eating on a Dime

Ingredients

1x2x3x

• ▢ Ingredients:
• ▢ 1/4 cup warm water
• ▢ 1 package active dry yeast
• ▢ 1/3 cup milk
• ▢ 1/2 cup pumpkin puree – See how to make pumpkin puree.
• ▢ 1/4 cup brown sugar
• ▢ 1/4 cup granulated sugar
• ▢ 1/2 teaspoon pumpkin pie spice
• ▢ 1/2 teaspoon salt
• ▢ 1 egg
• ▢ 3 – 3 1/2 cup flour
• ▢ Filling:
• ▢ 1/2 teaspoon pumpkin pie spice
• ▢ 3 tablespoons butter melted
• ▢ 1/4 cup pumpkin puree – You can also easily make homemade canned pumpkin too.
• ▢ 1 teaspoon vanilla
• ▢ 1/2 cup brown sugar
• ▢ 1 teaspoon cinnamon
• ▢ Icing:
• ▢ 1/4 cup butter
• ▢ 4 ounces cream cheese
• ▢ 2 cups powdered sugar
• ▢ 1 1/2 teaspoon milk

Instructions

• Mix together the warm water and yeast. Let sit for about 10 minutes. You will see the yeast activate – tiny bubbles will form at the surface and the liquid will thicken slightly.
• In a stand mixer with a paddle attachment, slowly combine yeast mixture with the remainder of the dough ingredients, milk through flour.
• Place the dough in a well greased bowl and turn to coat. Cover tightly with plastic wrap. Allow to rise until about double in size – about an hour to an hour and a half.
• Remove dough from bowl and knead for 1-2 minutes, adding flour so it doesn’t stick to your hands or the countertop. Roll out into large rectangle.
• Mix together filling ingredients – pumpkin pie spice through vanilla. Spread over the top of your rolled out rectangle. Mix together brown sugar and cinnamon. Sprinkle on top of your rectangle.
• Roll up the dough, starting at the short end.
• Slice your long roll into individual pumpkin cinnamon rolls. Cut a long piece of dental floss and place it under your roll. Cross the floss on top of your roll and pull in opposite directions. You will get nice clean cut slices every time. 😉
• Repeat slicing until you have about 15-18 pieces. Place sliced rolls in your glass casserole dish (sprayed with cooking spray). Make sure they are nice and snug. Cover with plastic wrap and let rise for another 30-60 minutes, or until almost doubled in size.
• Bake in 375 F oven for 20-25 minutes or until nice and golden brown.
• Mix together icing ingredients. Place icing on cinnamon rolls and serve warm.

Recipe Notes

Nothing says crisp fall morning better then the smell of Pumpkin Cinnamon Rolls baking in the oven. Yes, these do have some prep to them, but they are amazing and worth it!

Nutrition Facts

Calories 256kcal, Carbohydrates 40g, Protein 1g, Fat 10g, Saturated Fat 6g, Cholesterol 42mg, Sodium 199mg, Potassium 82mg, Sugar 38g, Vitamin A 2745IU, Vitamin C 0.7mg, Calcium 38mg, Iron 0.5mg

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Try these other easy pumpkin recipes:

• Pumpkin Muffin Recipe
• Easy Pumpkin Chocolate Chocolate Chip Bars
• Starbucks Pumpkin Scones Recipe
• Pumpkin Cookies
• Easy Crock Pot Pumpkin Cinnamon Roll Casserole Recipe
• Delicious Pumpkin Granola