Homemade Pumpkin Cinnamon Rolls — Irresistible Fall Breakfast Rolls/magicinkitchen.com/

Homemade Pumpkin Cinnamon Rolls

Try this easy, cozy Pumpkin Cinnamon Rolls Recipe from https://magicinkitchen.com/. A homemade, quick and moist recipe for soft, fluffy fall rolls — perfect as a sweet breakfast or pumpkin dessert. Follow step-by-step instructions to make the best Homemade Pumpkin Cinnamon Rolls today.

Introduction

There’s nothing like the smell of warm spices and fresh dough in the morning. If you want an autumn-worthy treat that’s both impressive and simple, this Homemade Pumpkin Cinnamon Rolls recipe is for you. These rolls are tender, slightly sweet, and spiced just right — perfect as a quick weekend breakfast or a special Pumpkin Dessert Recipe. I’ve tested this method until the texture is reliably soft and the frosting balances the pumpkin flavor. Read on and you’ll learn how to make the best fall rolls with clear, SEO-friendly steps.

Why you’ll love this

• A classic comfort recipe with a seasonal twist.
• Soft texture from pumpkin and a light crumb from yeast — truly Fluffy Pumpkin Cinnamon Rolls.
• Simple ingredients and straightforward steps for even beginner bakers looking for Easy Pumpkin Cinnamon Rolls.

Ingredients

(Dough)

• 1 cup pumpkin puree (not pumpkin pie filling)
• 3/4 cup warm milk (110°F / 43°C)
• 2 large eggs, room temperature
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp salt
• 4 to 4 1/2 cups all-purpose flour
• 2 1/4 tsp active dry yeast (1 packet)

(Filling)

• 1/2 cup brown sugar, packed
• 2 tbsp ground cinnamon
• 1/3 cup unsalted butter, softened
• 1/4 tsp ground nutmeg (optional)

(Frosting)

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 to 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• Pinch of salt
• Splash of milk to thin (if needed)

Preparation Instructions

1. Activate the yeast: In a small bowl, combine warm milk and yeast with a pinch of sugar. Let sit 5–10 minutes until foamy. This is key for light Pumpkin Yeast Rolls.
2. Make the dough: In a large bowl, whisk pumpkin puree, eggs, melted butter, granulated sugar, brown sugar, and salt. Stir in the foamy yeast mixture.
3. Add flour: Gradually add 4 cups flour and mix until a shaggy dough forms. Knead on a floured surface 6–8 minutes, adding more flour if needed, until dough is soft and slightly tacky. Knead until smooth and elastic for the best Soft Pumpkin Rolls.
4. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, or until doubled.
5. Prepare filling: Mix brown sugar, cinnamon, and nutmeg. Set aside softened butter.
6. Roll and fill: Roll dough into a 16×12-inch rectangle. Spread softened butter over the surface, then sprinkle the cinnamon-sugar mixture evenly.
7. Roll up and cut: Starting at the long edge, roll tightly into a log. Cut into 12 equal rolls with a sharp knife or dental floss for clean edges. This yields classic Fall Cinnamon Rolls perfect for gatherings.
8. Second rise: Place rolls in a greased 9×13 pan, cover, and let rise 30–45 minutes until puffy.
9. Bake: Preheat oven to 350°F (175°C). Bake rolls 20–25 minutes until golden and set. Check at 18 minutes — ovens vary.
10. Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Thin with milk if needed. Spread over warm rolls.
11. Serve warm and fresh. These Moist Pumpkin Cinnamon Rolls are best the day they’re made but can be reheated gently.

Serving Suggestions

• Serve as a dessert or centerpiece for a fall brunch. These Pumpkin Breakfast Rolls pair well with coffee, chai, or a simple apple cider.
• For a party, top with chopped toasted pecans or a drizzle of salted caramel for extra richness.
• Turn leftovers into breakfast sandwiches with a slice of baked ham for sweet-and-savory contrast.
• Warm briefly in the microwave or oven to bring back that fresh-baked feel.

Homemade Pumpkin Cinnamon Rolls

These Homemade Pumpkin Cinnamon Rolls are soft, fluffy, and filled with cozy pumpkin spice flavor! Swirled with brown sugar and cinnamon, then topped with creamy vanilla glaze, they’re the ultimate fall breakfast or brunch treat. Each bite melts in your mouth — warm, sweet, and full of pumpkin goodness. Perfect for autumn mornings, holiday brunches, or anytime you want something irresistibly cozy.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

1 hour hr

Total Time 1 hour hr 50 minutes mins

Servings: 12 Servings

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• For the Dough:
• ¾ cup warm milk about 110°F / 43°C
• 2 ¼ tsp active dry yeast 1 packet
• ¼ cup granulated sugar
• ½ cup pumpkin purée
• ¼ cup melted butter
• 1 large egg
• 3 ½ cups all-purpose flour plus more for dusting
• ½ tsp salt
• 1 tsp cinnamon
• For the Filling:
• ½ cup brown sugar
• 2 tsp cinnamon
• ½ tsp nutmeg
• ¼ cup softened butter
• For the Glaze:
• 1 cup powdered sugar
• 1 –2 tbsp milk or cream
• ½ tsp vanilla extract

Equipment

• Large mixing bowl
• Whisk or stand mixer with dough hook
• Rolling pin
• Baking dish (9×13-inch)
• Measuring cups & spoons
• Small saucepan

Method

 

1. Activate the Yeast
2. In a large bowl, whisk warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
3. Make the Dough
4. Add pumpkin purée, melted butter, egg, salt, and cinnamon. Gradually mix in flour until a soft dough forms.
5. Knead for 5–7 minutes (by hand or mixer) until smooth and elastic.
6. Let Rise
7. Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled.
8. Prepare the Filling
9. Mix brown sugar, cinnamon, and nutmeg in a small bowl. Roll out the dough into a large rectangle (about 12×16 inches). Spread butter evenly, then sprinkle the sugar-spice mixture on top.
10. Roll & Cut
11. Roll up tightly from the long side and slice into 12 rolls. Arrange in a greased baking dish.
12. Second Rise & Bake
13. Cover and let rise 20–30 minutes while preheating oven to 350°F (175°C).
14. Bake for 22–25 minutes, until golden brown.
15. Make the Glaze
16. Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls before serving.

Notes

Add cream cheese frosting instead of glaze for extra indulgence.

You can refrigerate unbaked rolls overnight — bake fresh in the morning!

Substitute pumpkin purée with sweet potato for a twist.

Store leftovers in an airtight container for up to 3 days, or freeze for later.

FAQ

Conclusion with Call-to-Action

This Pumpkin Spice Cinnamon Rolls recipe delivers a cozy fall experience that’s both approachable and impressive. Whether you want the Best Pumpkin Cinnamon Rolls for a holiday brunch or simple Sweet Pumpkin Rolls for weekday indulgence, these rolls are a reliable winner. Try the recipe, leave a comment below to tell me how yours turned out, and visit https://magicinkitchen.com/ for more recipes and baking tips. If you liked this, subscribe for seasonal favorites and more Homemade Fall Baking ideas — share photos, ask questions, and come back to explore other comfort food recipes. Which variation will you try first: classic glaze, salted caramel, or cinnamon-pecan topping?