Tulo

Pumpkin Cinnamon Rolls Recipe

Canned pumpkin puree adds moisture and a soft crumb to the dough without making it sticky or hard to roll, and its natural pectin helps the rolls stay tender even a day or two after baking.

Prep
25 min
Cook
25 min
Total
140 min
Servings
12

Ingredients

Servings12
  • 4 1/2 cups all-purpose flour
  • 1 cup canned pumpkin puree
  • 1/2 cup whole milk, warmed
  • 2 1/4 tsp active dry yeast
  • 1/3 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 3/4 cup packed brown sugar
  • 1/3 cup unsalted butter, softened, for filling
  • 2 tbsp ground cinnamon
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened, for frosting
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Nutrition per serving

Calories
435
Protein
7g
Carbs
68g
Fat
15g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a small bowl, stir the warm milk (about 110°F/43°C) with a pinch of the sugar and the yeast. Let sit for 5-10 minutes until foamy.
  2. 2In a large bowl or stand mixer, whisk together the pumpkin puree, remaining sugar, melted butter, egg, salt, and pumpkin pie spice until smooth.
  3. 3Stir in the yeast mixture, then add the flour a cup at a time, mixing until a soft, slightly tacky dough forms.
  4. 4Knead the dough by hand for 8-10 minutes, or 5-6 minutes with a stand mixer's dough hook, until smooth and elastic.
  5. 5Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1 hour, until roughly doubled in size.
  6. 6Mix the softened filling butter, brown sugar, and cinnamon into a spreadable paste.
  7. 7Turn the dough out onto a floured surface and roll into a 16x12-inch rectangle.
  8. 8Spread the filling evenly over the dough, leaving a 1/2-inch border along one long edge.
  9. 9Starting from the long edge covered in filling, roll the dough tightly into a log, then pinch the seam to seal.
  10. 10Slice the log into 12 even rolls using a sharp knife or unflavored dental floss.
  11. 11Arrange the rolls in a greased 9x13-inch baking dish, cover loosely, and let rise for another 30 minutes, until puffy.
  12. 12Preheat the oven to 350°F (175°C) while the rolls finish their second rise.
  13. 13Bake for 22-27 minutes, until golden brown on top and the center rolls no longer look raw or doughy.
  14. 14While the rolls cool slightly, beat the cream cheese, frosting butter, powdered sugar, and vanilla until smooth, adding a splash of milk if needed to loosen it.
  15. 15Spread the frosting over the warm rolls and serve.

Tips & variations

  • Swap the pumpkin pie spice for 1 tsp cinnamon plus 1/4 tsp each nutmeg and ginger if that's what's on hand.
  • Add 1/2 cup chopped pecans or walnuts over the filling before rolling for extra crunch.
  • For a maple frosting instead of cream cheese, replace the vanilla with 1 tbsp maple syrup and use it in place of some of the milk.
  • Assemble through slicing the night before, cover the pan tightly, and refrigerate overnight; let the rolls come to room temperature and finish their second rise (about 45 minutes) before baking.

Storage & reheating

Store frosted rolls covered at room temperature for up to 2 days, or refrigerated for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds. To freeze, wrap unfrosted baked rolls tightly and freeze for up to 2 months; thaw, reheat, then frost before serving.

Tips from the Tulo kitchen

  • If the kitchen is cool, let the dough rise in an oven that's turned off with just the light on; that gentle warmth speeds up a sluggish first rise.
  • Warming the milk too much before adding the yeast will kill it; if it feels hotter than a warm bath, let it cool before mixing.

FAQ

Why is pumpkin cinnamon roll dough stickier than regular cinnamon roll dough?

Pumpkin puree adds water content on top of the flour's absorption, so the dough will feel slightly tackier than a plain enriched dough; resist adding too much extra flour or the rolls will turn out dry.

Can I make these rolls the night before and bake in the morning?

Yes. Slice and arrange the rolls in the pan, cover tightly, and refrigerate overnight. Let them sit at room temperature for about 45 minutes to finish rising before baking.

Can I use fresh roasted pumpkin instead of canned puree?

Yes, as long as it's well-drained. Fresh roasted pumpkin holds more water than canned, and excess liquid will make the dough too wet to knead properly.

Why didn't my rolls rise much?

This is almost always inactive yeast or a milk temperature that was too hot or too cold. Confirm the milk mixture foams within 10 minutes before adding it to the dough.