Get ready to fill your home with the most incredible aroma of autumn with this recipe for the ultimate Pumpkin Cinnamon Rolls. This is more than just a sweet treat; it’s a cozy, comforting experience. This recipe creates unbelievably soft, fluffy, and moist rolls, thanks to the addition of real pumpkin in the dough. Each roll is filled with a classic brown sugar and cinnamon swirl and can be topped with a delicious cream cheese frosting for the perfect finishing touch. This is the ultimate Easy Pumpkin Recipe for a special weekend breakfast or a festive holiday brunch.
Table of Contents
Why This is the Best Pumpkin Spice Recipe
When it comes to Pumpkin Spice Recipes, these cinnamon rolls are a clear winner. Here’s why you’ll love them:
- Incredibly Soft and Fluffy: The pumpkin puree in the dough is the secret to an exceptionally moist and tender roll that stays soft for days.
- Packed with Cozy Fall Flavor: This is a true Pumpkin Spice Breakfast with warm cinnamon in the filling and a perfectly spiced dough.
- Easier Than You Think: This recipe uses a simple, straightforward method for the dough, making it accessible even for beginner bakers.
- A Show-Stopping Treat: A pan of warm, gooey cinnamon rolls is a guaranteed way to impress your family and friends and make any morning feel special.
Your Simple Ingredient Checklist
This recipe uses simple pantry staples to create a spectacular breakfast treat.
The Ingredient Lineup:
- For the Dough:
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp instant yeast
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup milk
- ¼ cup water
- 3 tbsp unsalted butter
- ½ cup pumpkin puree
- 1 large egg
- For the Filling:
- ½ cup packed brown sugar
- 1 tbsp ground cinnamon
- ¼ cup softened butter
- For the Cream Cheese Frosting (Optional):
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
Step-by-Step Instructions
Follow these simple steps for perfect, fluffy cinnamon rolls.
Part 1: Make the Pumpkin Dough
- Activate Yeast: In a large bowl, whisk together 2 cups of the flour, the sugar, instant yeast, pumpkin pie spice, and salt.
- Heat Liquids: In a microwave-safe bowl, heat the milk, water, and 3 tbsp of butter until warm (about 115-125°F). Pour the warm liquid mixture into the dry ingredients.
- Mix the Dough: Add the pumpkin puree and the egg. Beat with an electric mixer on medium speed for 2 minutes. Stir in the remaining ¼ cup of flour to form a soft dough.
- Let it Rise: Cover the bowl with a clean cloth and let the dough rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Part 2: Shape and Bake the Rolls
- Roll Out the Dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough out into a large rectangle (approximately 15×10 inches).
- Add the Filling: Spread the ¼ cup of softened butter evenly over the surface of the dough. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle this mixture evenly over the buttered dough.
- Roll and Slice: Tightly roll up the dough, starting from one of the long sides, to form a log. Use a sharp knife or a piece of dental floss to slice the log into 12 equal-sized rolls.
- Second Rise: Place the sliced rolls, cut-side up, in a greased 9×13 inch baking dish. Cover and let them rise again for another 30-45 minutes until they are puffy.
- Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are a beautiful golden brown.
Part 3: Frost and Enjoy
- Make the Frosting: While the rolls are cooling slightly, beat together the softened cream cheese and butter until smooth. Beat in the powdered sugar and vanilla extract until light and fluffy.
- Frost and Serve: Spread the cream cheese frosting generously over the warm cinnamon rolls. Serve immediately and enjoy the gooey, spiced perfection!
Frequently Asked Questions (FAQ)
1. Can I prepare these Pumpkin Cinnamon Rolls ahead of time? Yes! You can prepare the rolls all the way through the slicing step (Part 2, Step 3). Place them in the greased baking dish, cover tightly with plastic wrap, and refrigerate them overnight. The next morning, let them sit at room temperature for about 30-45 minutes for their second rise before baking as directed.
2. What can I add to the filling? This is a great recipe to customize! For an extra layer of texture and flavor, you can sprinkle about ½ cup of finely chopped pecans or walnuts over the brown sugar and cinnamon filling before you roll up the dough.
3. What is the best way to slice the dough without squishing the rolls? A fantastic and clean way to slice the dough log is to use a piece of unflavored dental floss or a thin piece of thread. Slide the floss under the log, bring the ends up, cross them over the top, and pull. This will give you a perfectly clean cut every time without squishing the beautiful swirl.
4. How do I store and reheat leftovers? Store any leftover frosted rolls in an airtight container in the refrigerator for up to 4 days. To reheat, you can place an individual roll in the microwave for about 20-30 seconds until it is warm and soft again.
The Best Pumpkin Cinnamon Rolls: The Ultimate Cozy Fall Breakfast
Equipment
- Large mixing bowl For dough and frosting
- Rolling Pin To roll dough into rectangle
- 9×13 Baking Dish Greased, for baking rolls
- Electric mixer Helps beat dough and frosting
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup water
- 3 tbsp unsalted butter
- 1/2 cup pumpkin puree
- 1 large egg
- 1/2 cup packed brown sugar
- 1 tbsp ground cinnamon
- 1/4 cup softened butter
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk together 2 cups flour, sugar, yeast, pumpkin pie spice, and salt.
- Heat milk, water, and 3 tbsp butter until warm (115–125°F). Add to dry mixture.
- Add pumpkin puree and egg. Beat 2 minutes, then stir in remaining flour until dough forms. Cover and let rise 1 hour until doubled.
- Punch down dough, roll into 15×10-inch rectangle. Spread softened butter, sprinkle cinnamon and brown sugar evenly.
- Roll tightly into a log. Slice into 12 rolls using a sharp knife or dental floss.
- Place rolls in a greased 9×13 baking dish. Cover and let rise 30–45 minutes until puffy.
- Bake at 375°F (190°C) for 20–25 minutes until golden brown.
- Beat cream cheese and butter until smooth. Mix in powdered sugar and vanilla. Spread frosting over warm rolls and serve.