The Best Pumpkin Cinnamon Rolls: The Ultimate Cozy Fall Breakfast
These soft, fluffy Pumpkin Cinnamon Rolls are the ultimate cozy fall breakfast! Real pumpkin in the dough makes them moist and tender, while a brown sugar–cinnamon swirl and optional cream cheese frosting add irresistible sweetness. Perfect for Thanksgiving morning, a holiday brunch, or any crisp autumn weekend.
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 15x10-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 9x13 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.
Notes
For overnight rolls: After slicing and placing in the baking dish, cover tightly and refrigerate overnight. Let them rise at room temperature for 30–45 minutes before baking in the morning.