Best Pumpkin Cinnamon Rolls for Fall

There’s something special about the smell of homemade pumpkin cinnamon rolls baking in the oven, especially on a cool autumn day. These rolls bring together the flavors of pumpkin, cinnamon, and nutmeg for a simple yet delicious fall treat. The soft, fluffy dough is swirled with a buttery cinnamon-sugar filling and topped with a smooth pumpkin cream cheese frosting, making them a perfect addition to your seasonal baking.

This easy cinnamon rolls recipe is a great way to enjoy fall baking without too much fuss. Whether you’re making them for breakfast, a dessert, or a snack, they’re sure to please. If you’re looking for a new pumpkin dessert or an approachable twist on a pumpkin roll, this recipe is a must-try. Simple, comforting, and full of autumn flavor, it’s a great option for any occasion.

Reasons why you’ll love this recipe♡

• Easy to Make: With simple ingredients and straightforward steps, this pumpkin cinnamon rolls recipe is perfect for both beginner and experienced bakers. You’ll enjoy homemade rolls without the stress.
• Perfect for Fall: The combination of pumpkin, cinnamon, and nutmeg brings the cozy flavors of autumn right into your kitchen. It’s the ideal treat for those cooler fall mornings or holiday gatherings.
• Deliciously Creamy Frosting: The pumpkin cream cheese frosting adds an extra layer of flavor, balancing the sweetness of the rolls and making each bite even more irresistible.

Ingredients you’ll need for this recipe

Frosting

Step by Step Guide

Preheat the oven to 320°F (160°C). Warm the milk until it’s lukewarm, not too hot. Combine it with dry yeast and granulated sugar, stirring until dissolved.

Set the mixture aside in a warm place to proof for about 10 minutes. Add melted butter and eggs, then gently whisk until smooth.

Gradually add flour to the batter, kneading it to form a dough. Lightly dust your work surface with flour and knead the dough for about 2-3 minutes. Place it back in the bowl, cover, and let it rise in a warm place for at least 30 minutes.

Once the dough is ready, roll it out with a rolling pin into a rectangular, flat shape. Spread the pumpkin puree evenly across the surface.

In a small bowl, mix the cane sugar, cinnamon, and nutmeg. Sprinkle the mixture evenly over the rolled-out dough.

Carefully roll the dough into a log, then slice it into 1-inch thick rolls.

Line a 13×9 inch pan with parchment paper and arrange the sliced rolls on it. Bake for about 20 minutes, or until they turn golden brown.

Frosting

In a small bowl, whisk together the cream cheese, powdered sugar, and pumpkin puree until smooth. If the consistency is too thick, add 1 tablespoon of water and mix until well combined.

Pour the mixture evenly over the freshly baked rolls and let it set for 5-10 minutes. Serve with a sprinkle of cinnamon on top.

Recipe FAQ

Q: Can I use active dry yeast instead of dry yeast?
A: Yes, you can. Just make sure to activate the active dry yeast in warm water before using it in the recipe.

Q: Can I substitute the self-rising flour with all-purpose flour?
A: Yes, if you’re using all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of flour to ensure the rolls rise properly.

Q: Can I use a stand mixer to knead the dough?
A: Yes, a stand mixer with a dough hook can make kneading easier and faster.

Q: What if I don’t have a rolling pin?
A: You can use a bottle or any cylindrical object as a substitute for a rolling pin to roll out the dough.

Q: How long should I let the dough rise?
A: Let the dough rise in a warm place for at least 30 minutes, or until it doubles in size.

Q: Can I use canned pumpkin puree?
A: Yes, canned pumpkin puree works perfectly in this recipe. Just ensure it’s plain pumpkin puree, not pumpkin pie filling.

Q: Can I make these rolls the night before?
A: Yes, you can prepare the dough and rolls the night before, cover them tightly, and refrigerate them overnight. In the morning, let them sit at room temperature for a few minutes before baking.

Q: How do I know when the rolls are done baking?
A: The rolls should be golden brown on top and fully cooked inside. You can insert a toothpick into the center to check for doneness.

Q: Can I freeze these rolls?
A: Yes, you can freeze the rolls before baking. Place the sliced rolls on a baking sheet, freeze them, and then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the bake time.

Q: Can I use brown sugar instead of granulated sugar?
A: Yes, you can use brown sugar in place of granulated sugar for a deeper flavor. Both work well in the dough and filling.

Q: Can I make these rolls without the frosting?
A: Yes, you can skip the frosting if you prefer a simpler version of the rolls. They’re delicious on their own as well!

Q: Can I add nuts or raisins to the filling?
A: Yes, you can add chopped walnuts, pecans, or raisins to the cinnamon-sugar mixture for extra texture and flavor.

Q: Can I make the frosting without cream cheese?
A: Yes, you can use butter in place of cream cheese, but the texture and flavor will be slightly different.

Q: What if my dough is too sticky to knead?
A: If the dough is too sticky, sprinkle in a little more flour, a tablespoon at a time, until the dough is easier to handle.

Q: How long will the rolls last?
A: These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2-3 days at room temperature or frozen for up to a month. Reheat before serving for the best experience.