There’s something about baking that feels like giving yourself a hug. If you’ve ever wanted your kitchen to smell like autumn in a single hour, these pumpkin spice cinnamon rolls are exactly that: warm, comforting, and impossibly soft. You don’t need fancy tools — just a little patience and the reward of gooey spiral layers and sweet glaze.
Why you’ll love these rolls
These rolls balance a tender, enriched dough with pumpkin for moisture and cinnamon-sugar goodness for the center. The pumpkin adds depth and keeps the rolls soft for days, while a velvety vanilla glaze ties everything together. They’re decadent without being fussy, and perfect for brunch guests or a weekday treat when you want to feel just a bit indulgent.
Ingredients
Here’s everything you’ll need to make about 12 medium rolls. Read through the recipe before you start — yeast dough is forgiving but likes a little attention.
Dough
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm whole milk (about 105–110°F)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 3 1/2 to 4 cups all-purpose flour
Filling
- 1/2 cup light brown sugar, packed
- 2 tbsp granulated sugar
- 2 tbsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 cup unsalted butter, softened
- Optional: 1/3 cup chopped pecans or walnuts
Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
- Pinch of salt
How to Make Pumpkin Spice Cinnamon Rolls
1. Proof the yeast and combine wet ingredients
Warm the milk until it’s pleasantly warm to the touch (about 105–110°F). Stir in the yeast and a teaspoon of sugar; let it sit 5–7 minutes until foamy. In a large bowl, whisk together the pumpkin puree, melted butter, remaining sugars, egg, salt, and spices. Add the foamy yeast mixture and stir to combine.
2. Make the dough
Gradually add 3 cups of flour and mix until a shaggy dough forms. Turn it out onto a lightly floured surface and knead, adding the remaining flour a little at a time until the dough is smooth and slightly tacky (about 6–8 minutes). You can also use a stand mixer with the dough hook for 5–6 minutes.
3. First rise
Place the dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm, draft-free spot until doubled in size — about 60–90 minutes depending on room temperature.
4. Roll, fill, and shape
Punch the dough down and roll it out on a floured surface into a roughly 12×18-inch rectangle. Spread the softened butter over the surface, then sprinkle the brown sugar, granulated sugar, cinnamon, and ginger evenly. Sprinkle nuts if using. Starting from the long side, roll the dough tightly into a log and pinch the seam to seal.
5. Cut and second rise
Using a sharp knife or dental floss, cut the log into 12 even rolls. Place them in a greased 9×13-inch pan, leaving a little space between each. Cover and let rise 30–45 minutes until puffy.
6. Bake
Preheat the oven to 350°F (175°C). Bake the rolls for 22–28 minutes, or until golden brown and set in the center. If the tops brown too quickly, tent loosely with foil for the last 5–8 minutes.
7. Glaze and serve
While the rolls bake, whisk together the powdered sugar, milk, vanilla, and a pinch of salt until smooth. Drizzle the glaze over warm rolls so it melts into the spirals. Let them cool a few minutes and enjoy — they’re best slightly warm.
FAQs
Can I make these ahead of time?
Yes. You can prepare the rolls, place them in the pan, cover tightly, and refrigerate overnight. Let them come to room temperature and rise a bit before baking (about 30–60 minutes) and then bake as directed.
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount of instant yeast, but mix it directly with the dry ingredients and reduce the initial proof time — the dough will rise a bit faster.
What if I don’t have pumpkin puree?
For a similar texture you can substitute mashed sweet potato or butternut squash puree, but the flavor will be slightly different. Avoid pumpkin pie filling because it’s already sweetened and spiced.
How should I store leftovers?
Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave for 12–20 seconds to bring back that freshly-baked softness.
Conclusion
These pumpkin spice cinnamon rolls are the kind of recipe that turns an ordinary morning into something special. They’re approachable enough to make on a relaxed weekend, but impressive enough for guests. The pumpkin keeps them tender, the spices make your kitchen smell heavenly, and the glaze finishes everything with a sweet kiss. If you try them, take a moment to savor a warm roll with a mug of coffee — those quiet bites are worth the effort.
Happy baking, and remember: a little extra glaze never hurt anyone.
Pumpkin Spice Cinnamon Rolls
Ingredients
Dough
- 2 ¼ tsp active dry yeast 1 packet
- 1 cup warm whole milk about 105–110°F
- ½ cup pumpkin puree not pumpkin pie filling
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- ⅓ cup unsalted butter melted and slightly cooled
- 1 large egg
- 1 ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 4 cups all-purpose flour
Filling
- ½ cup light brown sugar packed
- 2 tbsp granulated sugar
- 2 tbsp ground cinnamon
- ¼ tsp ground ginger
- ¼ cup unsalted butter softened
- ⅓ cup chopped pecans or walnuts Optional
Glaze
- 1 cup powdered sugar
- 2 tbsp milk or cream
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Warm the milk to about 105–110°F. Stir in the yeast and a teaspoon of sugar, let it sit 5–7 minutes until foamy. In a large bowl, whisk pumpkin, melted butter, sugars, egg, salt, and spices, then add the foamy yeast mixture.
- Gradually add 3 cups flour and mix until a shaggy dough forms. Knead on a floured surface, adding remaining flour as needed, until smooth and slightly tacky (6–8 minutes) or use a stand mixer with a dough hook.
- Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
- Roll dough into a 12×18-inch rectangle. Spread softened butter, sprinkle filling mixture evenly, add nuts if desired. Roll tightly from the long side and seal the seam.
- Cut the log into 12 even rolls and place in a greased 9×13-inch pan. Cover and let rise 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake 22–28 minutes until golden and set. Tent with foil if tops brown too quickly.
- Whisk powdered sugar, milk, vanilla, and salt until smooth. Drizzle over warm rolls and serve slightly warm.
Notes
- Prepare the rolls the night before: assemble, cover, and refrigerate; bake the next morning after a short rest at room temperature.
- Swap pumpkin for mashed sweet potato or butternut squash puree if needed (flavor will vary).
- For extra gooey centers, brush the rolled dough lightly with melted butter before adding the sugar-spice filling.
