This Pumpkin Cinnamon Rolls recipe is the perfect fall treat made with real pumpkin and infused with fragrant spices! The perfect Pumpkin Spice Cinnamon Rolls that are soft and moist and topped with an easy cream cheese glaze and caramel sauce!
Estimated reading time: 14 minutes
‘Tis the season for pumpkin and spice and just about every food blogger I know (myself included) has posted a pumpkin-spice-something-or-other recipe this fall (like this one, or this one).
And aside from its trendiness, the combination of pumpkin and spice is just so unbelievably delicious and unmistakably autumnal. I’ve already shared a few of my favourite pumpkin spice recipes with you this fall, like this Slow Cooker Pumpkin Spice Latte, or these Pumpkin Spice Chocolate Chip Cookies, and I’m back with another favourite pumpkin spice recipe today that you are going to LOVE – these Pumpkin Spice Cinnamon Rolls!
If you’ve never made cinnamon rolls before, here’s a comprehensive list of all the tips and tricks you need to ensure this pumpkin cinnamon rolls recipe turns out perfectly, every single time!
In order to achieve a fluffy dough that rises well, the temperature of the wet ingredients when they hit the yeast is critical: too cold, and the yeast won’t be able to grow; too hot and the liquid will kill the yeast. Both of these situations will cause your dough to be tough and dry, and you’ll be lucky if it rises at all.
Ensure the butter/milk/sugar mixture is slightly warm to the touch (about 100 to 110 degrees Fahrenheit or 38 to 43 degrees Celsius) to activate the yeast without killing it. An instant-read thermometer is a handy tool for this, if you’re unsure. If you don’t have an instant-read thermometer aim for the temperature of a baby’s bath water: not hot, just barely warm.
Use ingredients like eggs, milk, and butter at room temperature to ensure they incorporate smoothly into the dough and maintain the right temperature for optimal rising.
Cinnamon roll dough should be tacky to the touch, but not so sticky that it’s very messy. It should pull away from the sides of the mixing bowl easily and the bowl should appear fairly clean. If the dough appears too sticky, continue kneading and add flour one tablespoon at a time until the dough reaches that tacky texture.
Too little flour and the dough will be too sticky and will result in dense buns. Too much flour and the dough will be tough, resulting in dry, crumbly buns. Be sure to measure your flour accurately.
Let the dough rise in a warm, draft-free place. A lightly greased bowl covered with plastic wrap, placed in a warm spot like an oven with the light on, is ideal. The dough typically rises in about 1 hour.
For evenly shaped cinnamon rolls, roll the dough into a proper rectangle with neat corners. This ensures uniform thickness and size of your rolls. Tools like a bench knife or bowl scraper can be very helpful in achieving those sharp, even corners.
The maple syrup in this recipe is a fantastic secret ingredient that creates the beautiful golden, sticky bottom to these cinnamon buns. If you’re looking for a diner-style cinnamon bun, this is exactly how to do it at home! Pour the maple syrup into the pan, tilting the pan if necessary to make sure the syrup coats the bottom completely. If you want to add a little extra syrup, go ahead. You’ll get no judgment from me!
Turn the dough out onto a very lightly greased work surface rather than flouring the work surface. This makes the dough easy to roll out and it helps the surface of the dough to remain soft instead of drying it out like adding more flour would do. I like to spritz my counter top with a little bit of vegetable oil to make sure the dough doesn’t stick and it works like a charm!
Be cautious not to roll the dough too tightly. This can squeeze out the filling and cause the centers of the rolls to pop up during baking, resulting in less aesthetically pleasing, cone-shaped rolls. A looser roll allows for proper proofing and even baking.
You’ll probably notice there is some space left between the rolls. This is exactly what you want to see because you’re about to let the rolls rise again for about 20 minutes. For these rolls, a shorter second rise helps to maintain a super soft-textured dough that’s fluffy but not too airy. The key here is not to over-rise; the heat of the oven will cause them to puff up even more and if they’ve risen too much before going in the oven they can actually lose their height and lose their beautiful texture. When large air pockets develop in the dough it creates rolls that are misshapen, which causes them to brown unevenly when baking. Over rising is a recipe for disaster, so if you want uniform cinnamon buns that stay in the pan while baking, only rise for 20 minutes the second time.
Avoid over-baking as it can make the rolls tough and chewy. Be sure to follow the recipe and bake the rolls just until they’re golden brown.
Allow the rolls to cool for at least 20-30 minutes before trying to remove them from the pan. If you plan to frost the cinnamon rolls, we recommend waiting until they’ve cooled almost completely to prevent the icing from melting off
Here’s a list of the kitchen equipment you’ll need to make this homemade pumpkin spice cinnamon roll recipe (paid links):
- A Stand Mixer. A stand mixer is one of our favourite pieces of kitchen equipment, especially for baking cinnamon rolls. It makes whipping up the dough an absolute breeze. This KitchenAid stand mixer is one we’ve used for almost 20 years and we love it!
- Mixing Bowls. Of course, you can make this recipe by hand in a mixing bowl. Having a set of good mixing bowls is critical for baking and these stainless steel mixing bowls do a great job when making doughs like this!
- Measuring Cups and Spoons. Measuring your ingredients properly is an important part of baking. Here’s a set of measuring cups and spoons for dry ingredients we recommend.
- Liquid Measuring Cups. When measuring liquid ingredients, it’s important to use measuring cups that are meant for measuring liquids. These liquid measuring cups are our favourite ones.
- A Silicone Spatula. A silicone spatula is great for scraping down the bowl. Check out our favourite silicone spatulas for baking!
- Microwave Safe Bowls. Because you can’t put metal in the microwave, having a good set of glass or pyrex bowls is important for tasks like melting butter in the microwave. Here’s our favourite set of pyrex bowls for baking.
- A Rolling Pin. You’ll need one to roll out the dough. Here’s a rolling pin we recommend.
- A Silicone Pastry Brush. Use a brush to spread the melted butter over the dough before rolling. Here’s one of our favourites.
- A Large Knife. Slice the cinnamon rolls with a large knife that’s sharp so they keep their shape when sliced.
- A Baking Pan. We recommend baking these cinnamon rolls in a 9-inch springform pan, or something of a similar size.
When baking homemade Pumpkin Spice Cinnamon rolls, especially for beginners, you might encounter some challenges. Here are problems you might face and solutions to these common issues:
If the dough is too sticky while kneading, add a little more flour, about a tablespoon at a time, until it becomes easier to work with.
If the dough doesn’t rise, the yeast might be inactive, or the environment might not be warm enough. Ensure your yeast is fresh and the rising environment is warm and draft-free.
If the cinnamon rolls rise unevenly it may be due to rolling them too tightly or using a pan that’s too small or crowded. To fix, gently press the overly risen parts back down with a spoon, and next time use a larger pan.
This can happen if the rolls are rolled too tightly or the pan is too small. Ensure to cut the dough properly so that the rolls fit well in the pan or choose a pan large enough for a bit of space between the rolls.
A little bit of filling spilling out is normal, but this may happen if the dough is rolled too tightly or not tightly enough. Be sure to use parchment paper underneath for easy cleanup.
This can result from over-baking or from adding too much flour to the dough before the first rise. Monitor the baking time and temperature closely and stick to the recommended flour measurements.
Uneven baking can be the result of hotspots in your oven. Make sure the rolls are evenly spaced and the oven is preheated properly. Uneven oven temperature can cause inconsistent baking. if you’re not confident that your oven heats evenly, we recommend rotating the baking pan halfway through baking for more even baking.
Time needed: 1 hour and 20 minutes
Follow these steps for making the BEST ever Pumpkin Spice Cinnamon Rolls!
- Bloom the yeast.
Add the warm water, the yeast and the 2 tbsp sugar to the bowl of your stand mixer fitted with the dough hook attachment. Stir the mixture gently with a fork just until all the yeast is moistened and then set the yeast mixture aside for 3-5 minutes.
- Combine the dry ingredients
Into a separate bowl, measure the flour, sea salt, cinnamon and nutmeg and mix them together with a wire whisk until they’re combined.
- Add the other wet ingredients.
Once you’ve noticed the yeast has begun to grow, add the pumpkin puree, the egg, the 1/4 cup sugar, and the melted butter to the yeast mixture. Dump the dry ingredients into the bowl of the mixer as well, right over top of the wet ingredients. Turn the mixer on low and let the dough hook go to work combining the ingredients and forming a soft, sticky dough. Once the dough begins to form increase the speed just slightly and let the machine knead the dough for about 5 minutes. It’s a good idea to keep an extra 1/4 cup of flour on hand, just in case your dough is a little too sticky and you need to add a little here or there to keep the dough together.
- Rise the dough.
Remove the dough hook and form the dough into a ball with your hands, returning it to the bowl of the stand mixer and covering the bowl with plastic wrap. Place the dough in a warm, dry place in your kitchen and let the dough rise for 90 minutes or until it has more than doubled in bulk.
- Roll out the dough.
Roll the dough out on a lightly greased surface into a large square, about 18 inches by 18 inches. Brush the melted butter onto the dough.
- Add the filling.
Combine the filling ingredients (sugar and spices) in a small bowl and spread the filling evenly over the surface of the dough. Starting with the end closest to you and rolling away from you, roll the dough up gently and as tightly as you can, creating a spiral pattern on the inside. Slice the log you’ve created into 8 rolls that are equal in size.
- Prepare the pan.
Grease a round springform pan with some butter. Drizzle the maple syrup into the bottom of the greased pan and arrange the 8 rolls in the cake pan. Cover the pan loosely with plastic wrap to get the rolls ready for their last rise.
- Let the rolls rise and then bake.
Let the rolls rise at room temperature for another 30 minutes after you’ve placed them in the greased pan. Be sure to cover them with plastic wrap while they complete this last rise, and remove the plastic wrap before placing them in the oven that’s been preheated to 350 degrees, baking them for 25-30 minutes.
- Add the glaze.
While you’re waiting for the rolls to cool, add the softened cream cheese and the powdered sugar to a mixing bowl and cream them together with a rubber spatula. Once the mixture is creamy and smooth, add the milk a few teaspoons at a time until the glaze has reached a consistency that’s somewhere between spreadable and drizzle-able (and now I’m making up words…). Once the rolls have cooled almost completely (it’s okay if they’re still a bit warm), pour the glaze over the top of the rolls and spread it around evenly with a rubber spatula. Drizzle the caramel sauce over the top and enjoy.
For convenience, you can prepare these pumpkin cinnamon rolls and store them in the refrigerator overnight. This allows for a slower rise and can enhance the flavour and texture of the rolls. Be sure to place a cold baking dish into a cold oven (to prevent the dish from cracking), then preheat the oven and bake as directed.
These pumpkin spice cinnamon rolls can be frozen either before or after baking. For pre-baking freezing, do so after the first rise. For post-baking, allow them to cool to room temperature before freezing. Remember to thaw and possibly allow for a second rise before baking frozen rolls.
What is pumpkin cinnamon roll filling made from?
The filling is made from butter, brown sugar and spices.
Can I make this recipe with pumpkin pie filling?
Canned pumpkin and pumpkin pie filling aren’t the same thing. Pie filling contains added sugar and other ingredients that will affect the outcome of the recipe. Be sure to use 100% pure pumpkin in this recipe.
How long do cinnamon rolls last?
When covered with plastic wrap or stored in an airtight container, cinnamon rolls last for about 3-5 days at room temperature.
Can I freeze unbaked pumpkin cinnamon rolls?
Yes! Freeze the rolls in a freezer-safe baking pan and cover well with plastic wrap. Thaw them in the fridge and then bake as directed.
Can I bake pumpkin cinnamon rolls in a muffin tin?
Yes! Be sure to grease the muffin tin well.
Is it possible to double this pumpkin cinnamon roll recipe?
Yes, although be sure your mixer bowl is large enough to handle a double batch of dough. Otherwise, make them by hand in a large mixing bowl.
How do I make my pumpkin cinnamon rolls moist?
To keep them moist be sure to avoid over-baking the rolls. When preparing the dough, be sure not to add too much flour as this can make the rolls dry.
Can I make pumpkin cinnamon rolls ahead of time?
Yes, they can be made up to one day ahead of time, but for best results make them on they day you’ll serve them. To make them ahead of time, simply make as directed and freeze before baking. Thaw in the fridge overnight and bake fresh in the morning.
Can I use cake flour instead of all purpose flour?
We don’t recommend this. Cake flour contains less protein, making it a poor choice for yeast doughs like this one that require gluten to develop. All purpose flour is the best choice.
Can I use bread flour instead of all purpose flour?
We don’t recommend this. Bread flour makes baked goods chewy and using it in this recipe will cause the cinnamon buns to lose their soft and fluffy texture. All purpose flour is the best choice.
We really hope you enjoy this Pumpkin Spice Cinnamon Rolls recipe! Let us know in the comments below, what’s your favourite way to enjoy a cinnamon roll? Toasted? Fried? Warm from the oven? We’d love to know!
More Pumpkin Recipes
- Pumpkin Spice Chocolate Chip Cookies
- Pumpkin Waffles
- Pumpkin Cheesecake Cookies
- Pumpkin Scones
- Pumpkin Roll
- Pumpkin Bread
- Pumpkin Muffins
- Pumpkin Chili
- Slow Cooker Pumpkin Spice Latte
- Pumpkin Pancakes
Watch the video below to see exactly how I make this fall recipe. You can find more delicious recipe videos on my YouTube channel.
If you made this, share a photo!
Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
Pumpkin Cinnamon Rolls
Recipe: Equipment
Recipe: Ingredients
For the rolls:
- 1/4 cup water slightly warmer than room temperature
- 2 1/4 tsp active dry yeast
- 2 tbsp white sugar
- 3/4 cup pumpkin puree
- 1/4 cup white sugar
- 1 egg
- 2 tbsp melted butter
- 3 cups all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp sea salt
For the filling:
- 3 tbsp melted butter
- 1 cup brown sugar
- 3 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
For the glaze:
- 2 oz. low fat cream cheese softened to room temperature
- 1/2 cup powdered sugar
- 2 tbsp + 2 tsp whole milk
- 1/4 cup of your favourite caramel sauce to drizzle over the top optional
- a little butter for greasing the pan
- 1/4 cup maple syrup for the bottom of the pan
Recipe: Instructions
- Add the warm water, the yeast and the 2 tbsp sugar to the bowl of your stand mixer fitted with the dough hook attachment. Stir the mixture gently with a fork just until all the yeast is moistened and then set the yeast mixture aside for 3-5 minutes.
- Into a separate bowl, measure the flour, sea salt, cinnamon and nutmeg and mix them together with a wire whisk until they’re combined.
- Once you’ve noticed the yeast has begun to grow, add the pumpkin puree, the egg, the 1/4 cup sugar, and the melted butter to the yeast mixture. Dump the dry ingredients into the bowl of the mixer as well, right over top of the wet ingredients. Turn the mixer on low and let the dough hook go to work combining the ingredients and forming a soft, sticky dough. Once the dough begins to form increase the speed just slightly and let the machine knead the dough for about 5 minutes. It’s a good idea to keep an extra 1/4 cup of flour on hand, just in case your dough is a little too sticky and you need to add a little here or there to keep the dough together.
- Remove the dough hook and form the dough into a ball with your hands, returning it to the bowl of the stand mixer and covering the bowl with plastic wrap. Place the dough in a warm, dry place in your kitchen and let the dough rise for 90 minutes or until it has more than doubled in bulk.
- Roll the dough out on a floured surface into a large square, about 18 inches by 18 inches. Brush the melted butter onto the dough.
- Combine the filling ingredients (sugar and spices) in a small bowl and spread the filling evenly over the surface of the dough. Starting with the end closest to you and rolling away from you, roll the dough up gently and as tightly as you can, creating a spiral pattern on the inside. Slice the log you’ve created into 8 rolls that are equal in size.
- Grease a round springform pan with some butter.
- Drizzle the maple syrup into the bottom of the greased pan and arrange the 8 rolls in the pan. Cover the pan loosely with plastic wrap to get the rolls ready for their last rise.
- Now here’s the best part about this recipe: you can easily turn it into an “overnight” recipe by completing all the steps up to this point in the evening and placing the rolls in the fridge to complete their last rise while you get your beauty sleep. The cool temperature of the fridge retards the yeast so it rises very slowly all night long. When you wake up in the morning, set your oven to 350 degrees Fahrenheit and place the rolls in the COLD oven (plastic wrap removed, of course). Because the rolls have been in the cold refrigerator all night they’ll complete the last bit of their rise in the oven as the oven heats up. Once the oven reaches 350 degrees, set the timer for 25-30 minutes and the rolls will be perfectly done after that time.
- Alternatively, if you’d rather get the whole recipe over with in one day, feel free to let the rolls rise at room temperature for another 30 minutes after you’ve placed them in the greased pan. Be sure to cover them with plastic wrap while they complete this last rise, and remove the plastic wrap before placing them in the oven that’s been preheated to 350 degrees. The baking time is the same – 25-30 minutes at 350 degrees. The only difference is that you’ll wait to put the rolls in the oven until the oven has reached the correct temperature rather than placing the rolls in the cold oven.
- While you're waiting for the rolls to cool, add the softened cream cheese and the powdered sugar to a mixing bowl and cream them together with a rubber spatula. Once the mixture is creamy and smooth, add the milk a few teaspoons at a time until the glaze has reached a consistency that's somewhere between spreadable and drizzle-able (and now I'm making up words…). Once the rolls have cooled almost completely (it's okay if they're still a bit warm), pour the glaze over the top of the rolls and spread it around evenly with a rubber spatula. Drizzle the caramel sauce over the top and enjoy.
Recipe: Notes
Storage Instructions
These rolls keep in an airtight container at room temperature for up to 3 days. They freeze well without the glaze; simply thaw and reheat slightly before glazing.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
PERFECT PUMPKIN RECIPES & COOKING AND BAKING TIPS
Get my perfect pumpkin recipes e-cookbook!
My family loved the pumpkin cinnamon roll. Thanks for sharing
Those look yummy! Thanks for taking the time to leave your feedback!
Made these for Sunday breakfast, they were very moist and spices were a perfect blend. I forgot to get cream cheese so made a buttery cinnamon and sugar topping. We loved these.
These are delicious and easy – perfect!! Both with or without the icing – they are a winner! This recipe is a definite keeper.
Just one small suggestion to the recipe – Instruction #6 when it says to “combine the filling ingredients (sugar and spices)” – I was like, “what about the butter? Doesn’t that go together?” I added it and everything worked out as it should,, but those instructions did confuse me for a bit, make me stop and have to do some re-reading ad thinking. Just not so clear.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback, we will look into that instruction.
Is it really 96 carbs per serving???😳
Yes…these Pumpkin Spice Cinnamon Rolls are a bomb 💣🙈
Hi! These sound so amazing, I just have to make them! Unfortunately, I don’t have a stand mixer…is it possible to make these without one? Thank you!
Yes, you can kneed it by hand!
I can hardly wait to finish the recipe. The cinnamon spice aroma is crazy ! The only thing I am changing is the pan, going to use a rectangle glass dish. Wish me luck.
Let us know how it comes out!
I have some left over pumpkin purée and I thought I’d give your pumpkin cinnamon rolls a try. They look awesome. However, in the directions it states to roll out dough 18 x 18 inches. Is this correct? Thanks.
Yes, it is!