The Best Pumpkin Cinnamon Rolls: Quick, Cozy, and Delicious

Pumpkin Cinnamon Rolls are the cozy, spiced treat you didn’t know you needed until now. Picture this: fluffy, golden rolls swirling with cinnamon-sugar filling, kissed with pumpkin puree that makes them extra soft and flavorful. Whether it’s a crisp fall morning or you’re just craving something sweet on a random Tuesday, these pumpkin cinnamon rolls deliver big comfort without hours of kneading or waiting around. They come together in under an hour, which is basically a baking miracle. And yes, you can totally top them with cream cheese frosting for that bakery-style finish that makes everyone think you’ve gone pro.

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What is Pumpkin Cinnamon Rolls?

Pumpkin Cinnamon Rolls are a seasonal twist on the classic breakfast pastry. Instead of a plain yeast dough, we’re folding in pumpkin puree and warm spices, giving each bite that unmistakable autumn vibe. They’re lighter and quicker to make since this recipe skips the long yeast rise and uses baking powder instead. That means you can whip these up on a weekend morning without waking up at the crack of dawn. They’re sweet, fluffy, and just the right amount of indulgent—perfect for pairing with your morning coffee or serving as a fall dessert. Think cinnamon rolls, but with a pumpkin pie soul.

Reasons to Try Pumpkin Cinnamon Rolls

First, let’s be honest: who says no to cinnamon rolls? Add pumpkin, and suddenly they taste like a hug in pastry form. These rolls are not just for pumpkin-spice lovers—they strike a balance between cozy spice and just-sweet-enough. They’re also quicker than traditional cinnamon rolls (no waiting forever for yeast to do its thing). That makes them perfect for busy mornings or last-minute gatherings. Plus, they’re versatile: keep them simple, or go all out with cream cheese frosting. If you love desserts like pumpkin cheesecake cinnamon rolls or spiced pumpkin bread with streusel, these will be right up your alley.

Ingredients Needed to Make Pumpkin Cinnamon Rolls

When it comes to baking Pumpkin Cinnamon Rolls, every ingredient has a job to do—and together, they create that soft, fluffy texture with just the right hint of sweetness and spice. Let’s break down what you’ll need and why it matters:

• All-Purpose Flour (2 cups): The foundation of your dough. Regular flour keeps these rolls light while still giving them enough structure to hold the filling. If you want a nuttier flavor, you could swap half for whole wheat flour, but keep in mind the rolls will be denser.
• Pumpkin Puree (1/2 cup): This is the star of Pumpkin Cinnamon Rolls. It adds natural sweetness, moisture, and that beautiful golden-orange color. Make sure you use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices. If you love pumpkin-forward recipes, you might also enjoy my spiced pumpkin bread with streusel for another cozy option.
• Granulated Sugar (1/4 cup): Sweetens the dough just enough without making it overly rich. This balances beautifully with the cinnamon-sugar filling.
• Milk (1/4 cup): Adds tenderness and moisture to the dough. Whole milk gives the best texture, but any dairy or non-dairy option works.
• Butter, Melted (1/4 cup): Butter makes these rolls taste indulgent and gives the dough a soft crumb. Use unsalted butter so you can control the saltiness.
• Egg (1 large): Provides structure and helps bind the dough together. Room temperature eggs are best, so take it out of the fridge about 30 minutes before baking.
• Ground Cinnamon (1 tablespoon): The spice that makes Pumpkin Cinnamon Rolls so irresistible. For a little extra depth, you could add a pinch of nutmeg or allspice.
• Baking Powder (1 tablespoon): Since this recipe doesn’t use yeast, baking powder helps the rolls rise and stay fluffy in less than half the time of traditional cinnamon rolls.
• Salt (1/2 teaspoon): Just enough to balance the sweetness and bring out the flavor of the pumpkin and spices.
• Brown Sugar (1/2 cup): Used in the filling, it melts into a gooey, caramel-like swirl inside the rolls. Light brown sugar is sweet and mild, while dark brown sugar adds more molasses flavor.
• Chopped Nuts (1/4 cup, optional): Pecans or walnuts add a satisfying crunch. If your family prefers smoother rolls, skip them.

By gathering these ingredients ahead of time, you’ll breeze through the recipe without second-guessing a thing. And if you’re looking to expand your fall baking lineup, these rolls pair beautifully with treats like pumpkin chocolate chip cookies for a dessert spread everyone will rave about.

Step-by-Step Instructions to Make Pumpkin Cinnamon Rolls

Making Pumpkin Cinnamon Rolls at home might sound like a bakery-level challenge, but this recipe is straightforward and comes together in less than an hour. Follow these step-by-step directions, and you’ll have warm, spiced rolls ready before you know it.

Step 1: Preheat and Prepare Your Baking Dish

Set your oven to 350°F (175°C). While it warms up, lightly grease a 9×13-inch baking dish or round cake pan. This prevents the Pumpkin Cinnamon Rolls from sticking and ensures they bake evenly. You can also line the dish with parchment paper if you prefer an easy cleanup.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, 1 tablespoon cinnamon, and 1/2 teaspoon salt. Mixing the dry ingredients first makes sure the leavening and spices are evenly distributed—no random clumps of cinnamon here!

Step 3: Combine the Wet Ingredients

In a separate bowl, stir together 1/2 cup pumpkin puree, 1/4 cup milk, 1/4 cup melted butter, and 1 egg until smooth. The pumpkin puree is what makes these Pumpkin Cinnamon Rolls so soft and moist. For more pumpkin inspiration, check out my pumpkin cream cheese muffins that also feature pumpkin puree as the star.

Step 4: Make the Dough

Slowly pour the wet ingredients into the bowl of dry ingredients. Stir gently with a wooden spoon or spatula until the dough comes together. Be careful not to overmix—overworking the dough can make the rolls tough instead of fluffy. The dough should feel soft but not overly sticky. If it’s too wet, sprinkle in a bit more flour.

Step 5: Roll Out the Dough

Lightly flour your work surface, then roll the dough into a rectangle about ¼-inch thick. Think of this as your blank canvas for the cinnamon-sugar filling.

Step 6: Add the Filling

Sprinkle 1/2 cup brown sugar evenly over the dough. For an optional crunch, scatter 1/4 cup chopped pecans or walnuts across the top. The brown sugar will caramelize as the rolls bake, giving you that gooey, sweet swirl Pumpkin Cinnamon Rolls are famous for.

Step 7: Shape the Rolls

Starting from one long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss (a baker’s trick!) to slice the log into 12 even rolls. Place them cut-side up in your greased baking dish.

Step 8: Let Them Rest

Although this recipe skips yeast, giving your Pumpkin Cinnamon Rolls a quick 30-minute rest allows the dough to relax and puff slightly before baking. Cover them with a clean kitchen towel while they sit on the counter.

Step 9: Bake to Perfection

Slide the baking dish into your preheated oven and bake for 25–30 minutes, or until the rolls are golden brown on top. The smell of cinnamon and pumpkin filling your kitchen at this point is your reward for waiting.

Step 10: Cool and Serve

Let the Pumpkin Cinnamon Rolls cool for about 5–10 minutes before serving. This gives the filling time to settle so it doesn’t ooze out too quickly. For the ultimate indulgence, top them with cream cheese frosting (similar to the one I use in my pumpkin cheesecake cinnamon rolls) for a bakery-style finish.

What to Serve with Pumpkin Cinnamon Rolls

These rolls are delicious on their own, but they shine when paired with a steaming cup of coffee, hot cider, or chai latte. If you’re making brunch, serve alongside scrambled eggs or a fruit salad to balance the sweetness. For a full-on pumpkin celebration, you could even pair them with pumpkin chocolate chip cookies or pumpkin cream cheese muffins for a dessert table that screams fall. Add cream cheese frosting on top of the rolls, and you’ll be tempted to call them dessert instead of breakfast (no judgment here).

Key Tips for Making Pumpkin Cinnamon Rolls

Don’t overmix your dough—stirring until just combined keeps the rolls fluffy. Use room-temperature ingredients so the dough blends easily. Want a richer flavor? Swap milk for heavy cream. If you like things sweeter, double up on the brown sugar in the filling. For a bakery-style finish, whip up a quick cream cheese glaze. And here’s a fun hack: make them the night before, refrigerate the cut rolls, and bake in the morning. You’ll look like a kitchen wizard without breaking a sweat.

Storage and Reheating Tips Pumpkin Cinnamon Rolls

Store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days. To keep them moist, cover with foil before storing. Reheat in the microwave for 15–20 seconds or in the oven at 300°F until warm. If you want to freeze them, wrap tightly in plastic and store up to 2 months. Just thaw overnight in the fridge, then reheat before serving. Bonus: add a drizzle of cream cheese frosting after reheating, and they’ll taste freshly baked.

FAQs

Can I make these ahead of time?
Yes! Prepare and slice the rolls, cover, refrigerate overnight, then bake in the morning.

Do I need yeast for this recipe?
Nope! Baking powder makes these rise quickly without yeast.

Can I use canned pumpkin pie mix instead of puree?
Stick with plain puree—the pie mix has added sugar and spices that can throw off the recipe.

What frosting works best?
Classic cream cheese frosting is perfect, but powdered sugar glaze also works well.

Can I freeze the baked rolls?
Yes! Wrap them tightly, freeze up to 2 months, and reheat when needed.

Final Thoughts

Pumpkin Cinnamon Rolls are the ultimate fall comfort food. They’re easy, quick, and perfect for mornings when you want something cozy without spending all day in the kitchen. Whether you enjoy them plain, frosted, or with a hot cup of coffee, they’ll win over family and friends. If you’re already dreaming about your next pumpkin bake, check out recipes like pumpkin blondies or pumpkin cobbler. Bake these once, and they’ll become your go-to autumn treat.

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