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Homemade Pumpkin Cinnamon Rolls

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
Cook Time 25 minutes
1 hour
Total Time 1 hour 50 minutes
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 (9x13-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 12x16 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.