Save to Pinterest The first time I made these cinnamon rolls, it was a rainy Saturday in late October. My apartment smelled incredible for hours, like autumn had decided to move in and stay awhile. I kept checking the oven door, watching them rise and turn this beautiful golden brown. When I finally pulled them out, the steam rising off them made my whole kitchen feel cozy and warm. They disappeared faster than I expected, which I took as the highest compliment.
I brought these to a Thanksgiving brunch last year, and my friend Sarah literally moaned when she took her first bite. The way the pumpkin adds depth without overwhelming the classic cinnamon roll flavor is just right. My brother usually skips anything pumpkin-flavored, but he went back for seconds, then thirds. Now every time someone mentions fall baking, I get requests for this recipe.
Ingredients
- All-purpose flour: This structure is crucial for those pillowy layers we are after
- Active dry yeast: Make sure it is not expired or your rolls will not rise properly
- Granulated sugar: Feeds the yeast and adds just enough sweetness to the dough
- Whole milk: I have tried non-dairy alternatives but nothing gives quite the same richness
- Pumpkin purée: Use canned purée not pumpkin pie filling which has spices already added
- Unsalted butter: Melted for the dough softened for the filling and frosting
- Large egg: Room temperature eggs incorporate better into the dough
- Vanilla extract: Do not skimp here it bridges all the flavors together beautifully
- Salt: Essential for balancing all that sweetness and enhancing the spices
- Ground cinnamon and nutmeg: The classic pumpkin spice combo that makes everything taste like fall
- Brown sugar: Its molasses content creates that gooey caramel-like texture in the filling
- Cream cheese: Full fat and room temperature makes the silkiest frosting
- Powdered sugar: Sift it first or your frosting will have lumps no matter how much you beat it
Instructions
- Wake up the yeast:
- Combine that warm milk with yeast in your largest bowl and give it about 5 minutes to get foamy and alive
- Mix the wet ingredients:
- Add sugar pumpkin melted butter egg and vanilla then whisk until everything is smooth and incorporated
- Build the dough:
- Gradually work in the flour salt cinnamon and nutmeg then knead for 6 to 8 minutes until the dough is soft and bounces back when you poke it
- Let it rise:
- Place dough in a greased bowl cover it up and find a warm corner where it can double in size about an hour
- Roll it out:
- Punch down that beautiful risen dough and roll it into a 16 by 12 inch rectangle on a well floured surface
- Add the filling:
- Spread softened butter all over leaving a tiny border then sprinkle that brown sugar and cinnamon mixture like you mean it
- Roll and slice:
- Roll everything up tightly from the long side then cut into 12 equal rolls using a sharp knife or even dental floss for clean slices
- Second rise:
- Arrange rolls in your greased baking dish cover and let them get puffy for another 30 to 40 minutes
- Bake until golden:
- Bake at 350°F for 22 to 25 minutes until they are golden brown and cooked through
- Make the frosting:
- Beat cream cheese and butter until smooth then add powdered sugar vanilla and salt until creamy and spreadable
- Frost and serve:
- Spread that luscious frosting over the warm rolls and serve immediately while they are still slightly warm
Save to Pinterest These rolls have become my go-to when I need to bring something to a gathering because they make people feel taken care of. There is something about warm cinnamon rolls that just slows everything down and makes people linger around the kitchen counter a little longer. That is the kind of food memory I love creating.
Make Ahead Magic
I have learned that you can prepare these rolls the night before and keep them in the refrigerator for that second rise. Just let them come to room temperature for about 30 minutes before baking. This trick has saved me so many stressed mornings when I want fresh rolls but do not want to wake up at dawn.
Filling Variations
Sometimes I add chopped pecans or walnuts to the filling for that extra crunch. My niece loves when I add white chocolate chips because they melt into these little pockets of sweetness. The recipe is forgiving enough that you can play around and make it your own.
Storage and Reheating
These rolls keep well in an airtight container for up to three days though they rarely last that long in my house. To reheat pop them in the microwave for 15 to 20 seconds or warm them in a 300°F oven for about 10 minutes. They will taste almost as good as the first day.
- Freeze unfrosted rolls for up to a month and frost after reheating
- The frosting can be made ahead and stored in the refrigerator for up to a week
- Room temperature ingredients are the secret to smooth frosting and proper dough development
Save to Pinterest There is nothing quite like pulling a pan of these out of the oven on a crisp autumn morning. The way the frosting melts into all those spirals is just pure happiness on a plate.
Recipe Questions & Answers
- → Can I make these rolls ahead of time?
Yes! Prepare the rolls through step 8, cover tightly, and refrigerate overnight. Let them come to room temperature for 30-40 minutes before baking.
- → How should I store leftovers?
Keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and warm briefly before serving.
- → Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin. Ensure it's well-drained and thick like canned puree to avoid excess moisture in the dough.
- → Why is my dough too sticky?
Pumpkin adds moisture. Gradually add more flour, 1 tablespoon at a time, until the dough pulls away from the bowl sides and feels tacky but not sticky.
- → Can I freeze these rolls?
Bake and cool completely, then freeze unfrosted rolls for up to 3 months. Thaw overnight and frost before serving.
- → What if I don't have a stand mixer?
Hand-kneading works perfectly! Knead on a floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when poked.