Pumpkin Cinnamon Rolls: Cozy, Soft, and Delicious

Pumpkin Cinnamon Rolls bring soft pumpkin dough, cozy spices, and rich brown butter together in every bite. Plus, fluffy cream cheese frosting makes them perfect for a fall breakfast or holiday morning.

Why You’ll Love These Pumpkin Cinnamon Rolls

These Pumpkin Cinnamon Rolls taste warm, buttery, and gently spiced. The pumpkin adds moisture and fall flavor without taking over every bite.

Also, brown butter adds a deep, nutty taste that makes these rolls feel extra special. You can bake them the same day or prepare them the night before for an easier morning.

Soft Pumpkin-Spiced Dough

Pumpkin puree gives the dough a soft, tender texture. Meanwhile, pumpkin pie spice adds cozy cinnamon, nutmeg, and warming spice notes.

The dough stays slightly moist rather than stiff. As a result, the baked Pumpkin Cinnamon Rolls come out fluffy and tender.

Rich Brown Butter Flavor

Brown butter brings a toasted, nutty flavor to every layer. In fact, you use it in the dough, filling, and cream cheese frosting.

Because butter loses moisture as it browns, start with about 15 tablespoons. You should finish with roughly the 12 tablespoons you need for the recipe.

Make Them Same Day or Overnight

You can prepare these Pumpkin Cinnamon Rolls from start to finish in about 3 1/2 hours. However, the overnight method makes breakfast much easier.

Simply shape the rolls the night before and refrigerate them. Then, bring them toward room temperature the next morning and bake them fresh.

Ingredients for Pumpkin Cinnamon Rolls

The ingredients stay simple, although several play an important role in creating that soft bakery style texture. Also, room temperature ingredients help the dough come together smoothly.

For the Pumpkin Cinnamon Roll Dough

Instant dry yeast gives the dough its rise, while warm water activates the yeast. Granulated sugar adds gentle sweetness and also supports the yeast.

Browned butter adds richness, while a room temperature egg helps create a tender dough. Dry milk powder adds extra moisture and softness.

Salt balances the sweetness. Meanwhile, pure pumpkin puree adds moisture, color, and pumpkin flavor.

Pumpkin pie spice brings warm fall flavor. Finally, all purpose flour gives the dough enough structure while keeping it soft.

For the Cinnamon Pumpkin Spice Filling

Brown sugar creates a sweet, slightly caramel like filling. Meanwhile, ground cinnamon gives these Pumpkin Cinnamon Rolls their familiar cinnamon flavor.

Pumpkin pie spice adds another layer of warmth. Then, melted browned butter helps the spiced sugar cling to the dough while adding rich, nutty flavor.

For the Brown Butter Cream Cheese Frosting

Cream cheese creates the tangy base, while softened browned butter adds richness and toasted flavor. Pure vanilla extract adds a sweet aroma.

Heavy cream loosens the frosting and keeps it creamy. Finally, powdered sugar adds sweetness and creates a fluffy, spreadable finish.

How to Make Pumpkin Cinnamon Rolls

The process takes some time because yeast dough needs to rise. However, each step stays simple, and most of the total time involves waiting for the dough to grow.

Brown the Butter

Start by browning about 15 tablespoons of butter. Cook the butter until the milk solids turn golden brown and you smell a rich, nutty aroma.

Then, divide the browned butter for the dough, filling, and frosting. Keep the dough and filling portions melted.

If you prepare the frosting portion ahead, refrigerate it. However, soften it to room temperature before you make the frosting.

Make the Pumpkin Yeast Dough

Combine the warm water and instant yeast, then let the mixture sit for about 5 minutes. Aim for water around 115°F, or follow the temperature instructions on your yeast package.

Next, mix in the sugar, browned butter, egg, dry milk powder, salt, and room temperature pumpkin puree. Stir until everything looks uniform.

Add 3 1/4 cups of flour and the pumpkin pie spice. Then, knead with a dough hook on medium speed for about 8 minutes.

Add more flour gradually if the dough feels excessively sticky. However, stop before the dough becomes firm or dry.

You may need up to another 1/2 cup of flour. The final dough should feel soft and moist while remaining manageable.

Alternatively, knead the dough by hand on a lightly floured work surface.

Let the Dough Rise

Heat your oven to 200°F. Then, turn it off to create a warm spot for the dough.

Place the dough in a lightly greased bowl and cover it. Next, let it rise for 45 to 60 minutes, or until it doubles in size.

Add the Cinnamon Pumpkin Spice Filling

Punch down the risen dough gently. Then, roll it on a floured surface into a rectangle about 16 by 14 inches.

Brush the surface with the melted browned butter. Next, combine the brown sugar, cinnamon, and pumpkin pie spice.

Spread the sugar mixture evenly across the buttered dough. Try to cover the surface well so every roll gets plenty of filling.

Roll and Cut the Cinnamon Rolls

Starting from one side, roll the dough tightly into a log. A snug roll helps create those pretty cinnamon swirls.

Then, divide the log into 12 equal Pumpkin Cinnamon Rolls. You can use a serrated knife or clean, unflavored dental floss for neat cuts.

Arrange the rolls in a 9 by 13 inch baking dish. Leave enough room for them to expand during their second rise.

Let the Rolls Rise Again

Cover the baking dish and let the rolls rise for about 30 minutes. They should look noticeably larger and roughly doubled.

Meanwhile, keep them somewhere comfortably warm. A warm environment helps the yeast work without drying the dough.

Bake Until Soft and Golden

Heat the oven to 350°F. Then, bake the Pumpkin Cinnamon Rolls for 22 to 27 minutes.

Look for soft, lightly golden tops. Also, you can check the center rolls with an instant read thermometer.

The internal temperature should reach about 190°F. After baking, let the rolls rest for 5 to 10 minutes before frosting.

Make the Brown Butter Cream Cheese Frosting

While the rolls rest, beat the softened cream cheese and browned butter for about 2 minutes. The mixture should look light and fluffy.

Next, add the vanilla, heavy cream, and powdered sugar. Mix slowly at first so the powdered sugar stays in the bowl.

Then, beat the frosting on high for about 4 minutes. It should turn smooth, fluffy, and creamy.

Frost the Warm Pumpkin Cinnamon Rolls

Spread the frosting over the Pumpkin Cinnamon Rolls while they still feel warm. The heat will soften the frosting slightly so it settles into every swirl.

However, avoid frosting them straight from the oven. A short rest keeps the frosting creamy instead of completely melting.

How to Make Overnight Pumpkin Cinnamon Rolls

The overnight method works especially well for holidays, weekends, and busy mornings. Plus, you can do nearly all the hands on work the evening before.

Assemble and Refrigerate the Rolls

Prepare the recipe through the shaping step. Then, place all 12 rolls in the baking dish, cover them well, and refrigerate overnight.

You can also prepare the brown butter cream cheese frosting the night before. Keep it covered in the refrigerator, then soften and remix it before serving.

Bring the Rolls to Room Temperature Before Baking

Take the refrigerated Pumpkin Cinnamon Rolls out about 45 minutes before baking. This gives the dough time to warm and continue rising.

Meanwhile, heat your oven to 350°F. Then, bake the rolls for 22 to 27 minutes and frost them while warm.

Tips for the Best Pumpkin Cinnamon Rolls

A soft yeast dough responds to temperature, flour, and rising conditions. Therefore, a few small details can make a noticeable difference.

Use Pure Pumpkin Puree, Not Pumpkin Pie Filling

Choose pure pumpkin puree for this recipe. It provides pumpkin flavor and moisture without adding unwanted sugar or extra spices.

Also, bring the pumpkin puree to room temperature before mixing the dough. Cold puree can cool the yeast mixture and slow the rise.

Use Fresh Instant Yeast for a Good Rise

Fresh instant or rapid rise yeast gives the Pumpkin Cinnamon Rolls the lift they need. Therefore, check the expiration date before you begin.

Also, pay attention to your water temperature. Water that feels too hot can damage yeast, while cold water can slow its activity.

Keep the Dough Soft and Slightly Moist

Resist the temptation to keep adding flour until the dough feels dry. Instead, aim for a soft, moist dough that does not stick excessively.

Because flour absorbs moisture differently depending on conditions, you may not need the entire extra amount. Add it slowly and judge the texture as you knead.

Use Browned Butter for Extra Flavor

Regular melted butter will work if you need a quicker option. However, browned butter gives these Pumpkin Cinnamon Rolls their rich, nutty character.

Since browning removes some water from butter, start with more than the finished recipe requires. About 15 tablespoons should provide roughly the amount needed after browning.

Check the Rolls for Doneness Without Overbaking

Start checking your rolls near the 22 minute mark. You want tender centers and lightly golden tops rather than dark, dry edges.

For extra confidence, check the center with an instant read thermometer. A temperature near 190°F signals that the rolls have finished baking.

How to Store Pumpkin Cinnamon Rolls

These rolls taste best fresh, especially while the centers remain soft and the frosting feels creamy. However, you can keep leftovers for a few days.

Storing Leftover Cinnamon Rolls

Place leftover Pumpkin Cinnamon Rolls in an airtight container. Then, store them for up to 3 days.

Keep the container tightly closed so the bread does not dry out. For the best texture, enjoy the rolls as soon as possible.

Reheating Pumpkin Cinnamon Rolls

Warm individual rolls gently until the centers turn soft again. However, avoid overheating them because too much heat can dry out the bread and melt away the frosting.

If you know you will reheat several rolls later, you can also save some frosting separately. Then, add a little fresh frosting after warming each roll.

Pumpkin Cinnamon Rolls FAQs

Other Recipes You May Enjoy

If cozy breakfasts and pumpkin treats make your kitchen feel like fall, try these recipes next:

• quick and easy pumpkin butter for an easy seasonal spread.
• easy pumpkin pie cupcakes when you want another pumpkin dessert.
• cinnamon apple oatmeal muffins for a warm and fruity breakfast.
• oatmeal apple breakfast bake for a comforting family breakfast.
• make-ahead brioche French toast casserole for another breakfast you can prepare ahead.
• cinnamon-sugar air fryer biscuit donuts when you want a quick cinnamon treat.

Final Thoughts

Pumpkin Cinnamon Rolls combine everything I want in a cozy fall breakfast: fluffy dough, warm cinnamon spice, nutty brown butter, and plenty of creamy frosting.

Better yet, the overnight option keeps the morning simple. Prepare them before bed, bake them fresh the next day, and enjoy that wonderful cinnamon and pumpkin aroma filling your kitchen.

Also, you can find more recipe inspiration on Ellie’s Microwave Recipes on Pinterest.

Pumpkin Cinnamon Rolls

Ellie

Soft Pumpkin Cinnamon Rolls feature pumpkin-spiced yeast dough, a sweet cinnamon brown sugar filling, and fluffy brown butter cream cheese frosting. Make them the same day or prepare them overnight for an easy fall breakfast.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 27 minutes mins

Total Time 3 hours hrs 12 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 12 cinnamon rolls

Equipment

• Stand mixer with dough hook Optional, since you can knead the dough by hand.
• 9 x 13 inch baking dish For arranging and baking the 12 cinnamon rolls.
• Mixing bowls For preparing the dough, filling, and frosting.
• Rolling Pin For rolling the dough into a rectangle.
• Serrated knife or unflavored dental floss For cutting the dough log into 12 rolls.
• Instant-read thermometer Optional for checking the rolls for an internal temperature around 190°F/88°C.

Ingredients

  

• Dough
• 2 ¼ teaspoons instant dry yeast, 1 standard US packet
• 6 oz warm water, 3/4 cup, about 115°F/46°C or according to yeast package directions
• 50 g granulated or caster sugar, 1/4 cup
• 2 tablespoons browned butter
• 1 large egg, room temperature
• 1 tablespoon dry milk powder
• 1 teaspoon salt
• 5.3 oz pure pumpkin puree, 2/3 cup, room temperature, not pumpkin pie filling
• 1 tablespoon pumpkin pie spice
• 406-468 g all-purpose or plain flour, 3 1/4 to 3 3/4 cups
• Filling
• 150 g brown sugar, 3/4 cup
• 1 ½ teaspoons ground cinnamon
• 1 ½ teaspoons pumpkin pie spice
• 3 oz browned butter, 6 tablespoons
• Brown Butter Cream Cheese Frosting
• 4 oz cream cheese, softened to room temperature
• 2 oz browned butter, 1/4 cup, softened to room temperature
• 1 tablespoon pure vanilla extract
• 2 tablespoons heavy cream
• 180 g confectioners or powdered sugar, 1 1/2 cups

Instructions

 

• Brown about 15 tablespoons of butter. Divide the browned butter between the dough, filling, and frosting. Keep the portions for the dough and filling melted. If preparing ahead, chill the frosting portion and soften it to room temperature before making the frosting.
• Combine the instant yeast with the warm water and let it sit for about 5 minutes.
• Add the sugar, 2 tablespoons browned butter, egg, dry milk powder, salt, and pumpkin puree. Mix until evenly combined.
• Add 3 1/4 cups flour and the pumpkin pie spice. Knead with a dough hook on medium speed for about 8 minutes. Add up to another 1/2 cup flour as needed. Keep the finished dough soft and moist without excessive stickiness. Alternatively, knead by hand on a floured surface.
• Heat the oven to 200°F/93°C, then turn it off. Place the dough in a lightly greased bowl, cover it, and put it in the warm oven. Let the dough rise for 45 to 60 minutes, or until doubled in size.
• Punch down the risen dough. Roll it on a floured surface into a rectangle about 16 by 14 inches.
• Brush the dough with 6 tablespoons melted browned butter. Combine the brown sugar, cinnamon, and pumpkin pie spice, then spread the mixture evenly over the dough.
• Roll the dough tightly into a log. Cut it into 12 equal rolls with a serrated knife or unflavored dental floss. Arrange the rolls in a 9 by 13 inch baking dish.
• Cover the rolls and let them rise for about 30 minutes, or until roughly doubled. For the overnight method, cover the assembled rolls and refrigerate them instead.
• If you refrigerated the rolls overnight, remove them from the refrigerator about 45 minutes before baking.
• Heat the oven to 350°F/180°C. Bake the rolls for 22 to 27 minutes, until cooked through and lightly golden. For an additional doneness check, look for an internal temperature of about 190°F/88°C.
• Remove the rolls from the oven and let them rest for 5 to 10 minutes.
• Meanwhile, beat the softened cream cheese and browned butter for about 2 minutes, until fluffy. Add the vanilla, heavy cream, and powdered sugar. Mix slowly at first, then beat on high for about 4 minutes until smooth and fluffy.
• Spread the brown butter cream cheese frosting generously over the cinnamon rolls while they are still warm. Serve fresh.

Notes

Use fresh instant or rapid-rise yeast for the best rise. Use pure pumpkin puree, not pumpkin pie filling, and bring it to room temperature before mixing. Brown about 15 tablespoons of butter because moisture evaporates during browning, leaving roughly the 12 tablespoons needed for the recipe. Regular melted butter can replace browned butter, although the flavor will taste less nutty. Dry milk powder adds moisture and tenderness. If you do not have it, use warm milk instead of the water. For an overnight breakfast, assemble the rolls and prepare the frosting the night before, then refrigerate both. Take the rolls out about 45 minutes before baking and soften the frosting before remixing it. Store leftovers in an airtight container for up to 3 days. The rolls taste best fresh.

Keyword cinnamon rolls, Fall Breakfast, Pumpkin Cinnamon Rolls, pumpkin recipes