Each year, I love making something truly epic and sweet for #AKPumpkinWeek — this year’s recipe involves infusing pumpkin puree and pumpkin spice into a soft, fluffy pumpkin cinnamon roll that will have your family and friends begging for the recipe.
This pumpkin cinnamon roll recipe is a twist on my very, very famous cinnamon rolls (seriously they’re better than cinnabon!) and I cannot wait for you to give them a try.
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One of my favorite things to do is take on a baking project because not only is it a creative, hands-on activity that I really have to focus on, but also because the end result makes me incredibly proud. Proud that I baked something so beautiful and delicious, and proud to share my love of baking with family and friends. Anyone else feel the same?
If not, you’re about to get all the feels from these pumpkin cinnamon rolls with brown sugar cinnamon swirls and an icing so good you’ll want to bathe in it. Yeah, I said it.
Ingredients in pumpkin cinnamon rolls
We’re using the real deal bread flour, butter and sugar in this pumpkin cinnamon roll recipe. Trust me when I say to make the recipe as-is for the perfect, fluffy rolls! Here’s what you’ll need to make them:
- Milk: whole, 2% or almond milk will all work in this recipe.
- Granulated sugar: I use granulated sugar to sweeten the cinnamon rolls and to help activate the yeast.
- Brown sugar: personally, I love using dark brown sugar for more robust molasses sweet flavor in those swirls, but light brown sugar will work.
- Quick rise yeast: use quick rise or instant yeast in this recipe to help the cinnamon rolls rise faster. You can also use active dry yeast, but the cinnamon rolls may take slightly longer to rise.
- Pumpkin puree: the true star of the show. The pumpkin puree not only gives the cinnamon rolls sweet flavor, but also adds the perfect amount of moisture, resulting in a fluffy, perfect pumpkin cinnamon rolls. Learn how to make your own pumpkin puree here!
- Butter: the one and only. I prefer to use salted butter but unsalted is great too. You’ll need it for both the dough and the glaze.
- Egg: this recipe calls for 1 egg, but I’ll also include how to make these vegan in the note section of the recipe
- Bread flour: to help keep these pumpkin cinnamon rolls soft, fluffy and airy, we’re using bread flour, which has a higher protein level to help lighten the cinnamon roll texture. The higher amounts of protein help to produce more gluten, which gives cinnamon roll their chewy, soft texture.
- Spices: you’ll need pumpkin pie spice and cinnamon.
- Salt: cinnamon rolls made without salt tastes very plain and in addition, salt also helps to control yeast in cinnamon roll recipes so don’t skip it.
- For the maple cream cheese icing: cream cheese, butter, powdered sugar and pure maple syrup. You can also add a pinch of salt, if you want to do a salty maple cream cheese icing (omg).
Which yeast is best for cinnamon rolls + how to know when yeast is activated
I get this question all the time in my famous cinnamon roll recipe and can understand why it may be confusing to know if your yeast is activated. First, it’s important to know that there are two types of yeast to choose from. The first is an active dry yeast, which must be dissolved in liquid, or also what’s known as being “proofed” before it’s added to the rest of the dough ingredients.
The second type of yeast is instant yeast, also known as quick rise yeast (this is the brand I use and love!). That’s what we are using for this pumpkin cinnamon roll recipe. It can be added to the dough without proofing required so you don’t need to sit and watch the yeast to make sure it bubbles. However, I still like to dissolve it in a little bit of milk and sugar to help get it started!
How to measure flour for cinnamon rolls
Technically you should use a scale to measure flour, but this is real life and not everyone is going to own a scale, plus there’s really no problem if you don’t have one because most yeast breads and rolls can be very forgiving. Learning how to measure flour properly will ensure success.
- Dip a flour scoop or large spoon into the container of flour and scoop the flour into your dry measuring cup. Do NOT pack the flour or shake the measuring cup so that the flour settles. We want some air in the flour (it’s nature’s leavener).
- Once you have filled the measuring cup to the top with the flour you’ve spooned in, take the edge of the four scoop of the flat edge of a knife and level the cup. That’s it!
Tips for making the best pumpkin cinnamon rolls:
- Don’t overheat your milk. It should be between 105-115 degrees F. Anything hotter is likely to kill the yeast, which means the cinnamon rolls will not rise. A simple tip is to dip your finger in the milk — it should feel warm similar to warm bath water but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
- Make sure to use room temperature butter for the filling: a lot of recipes call for using melted butter in the filling, but that will cause the filling to leak out before baking. Room temperature butter is best!
- Rub the brown sugar into the butter: after you spread out the softened butter, it’s important to rub the brown sugar into the butter.
- Use a room temperature egg in the dough: if you use a cold egg, there’s a chance it could affect the yeast or mix with the melted butter and cause it to coagulate.
- Use bread flour: bread flour is available at most grocery stores and it makes ALL the difference in achieving softer, fluffy pumpkin cinnamon rolls. JUST TRUST ME.
- Make sure you flour your work surface and the rolling pin: this is to prevent the cinnamon rolls from sticking the the surface or to the rolling pin.
How to make vegan pumpkin cinnamon rolls
Great news! This pumpkin cinnamon roll recipe can easily be made vegan or dairy free.
To make vegan pumpkin cinnamon rolls: simply leave the egg out of the recipe and add 3-4 tablespoons more pumpkin puree to the dough. You’ll also need to make sure to use almond milk, vegan butter, and vegan cream cheese in the recipe.
How to make overnight pumpkin cinnamon rolls
After placing rolls into the greased pan (in step 7), simply cover immediately with plastic wrap and place overnight in the fridge, then bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 30 minutes before baking, then preheating the oven so they will rise for about 45 minutes total (this is known as the second rise).
How to freeze pumpkin cinnamon rolls
You can absolutely freeze these delicious pumpkin cinnamon rolls and there are several ways to do it.
To freeze before baking: the dough should be frozen after the first rise and the roll and cut. When you are ready to bake, let the dough thaw in the fridge — preferably overnight, then put in a warm spot for 30 minutes to 1 hour before baking to activate the second rise. Bake cinnamon rolls as directed.
To freeze after baking: allow the cinnamon rolls to come to room temperature after baking, then you can choose to either freeze the entire pan, making sure they are well wrapped or covered in an airtight container, or you can choose to freeze individual cinnamon rolls. When ready to eat, defrost the cinnamon rolls at room temperature, then warm in the oven at 350 degrees F for 10-15 minutes or you can warm them up individually in the microwave for 20-30 seconds (once defrosted). I prefer to freeze them before they are iced, and then frost them when ready to eat. The icing is also freezer-friendly.
More pumpkin recipes to try
Healthy Soft Pumpkin Cookies with Salted Maple Frosting
Mini Paleo Pumpkin Pies with Gingerbread Cookie Crust
Coconut Double Chocolate Pumpkin Bread
Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust
I cannot wait to see you guys whip up these pumpkin cinnamon rolls! If you’re interested, feel free to jam out to my pumpkin cinnamon roll playlist while you bake these!
If you make these pumpkin cinnamon rolls please leave a comment & a rating so I know how you liked them. Enjoy, xo!
The Best Pumpkin Cinnamon Rolls You’ll Ever Eat
The BEST pumpkin cinnamon rolls you'll ever eat are deliciously fluffy and baked with pumpkin pie spice in every bite. Top these gorgeous homemade pumpkin cinnamon rolls with an incredible maple cream cheese frosting for the ultimate fall brunch or treat!
Ingredients
- For the cinnamon roll dough:
- ¾ cup milk (whole, 2% or almond milk will all work)
- ¼ cup granulated sugar
- 2 ¼ teaspoons quick rise yeast (1/4-ounce package yeast)
- ¾ cup pumpkin puree
- ¼ cup melted butter
- 1 egg, at room temperature
- 4 cups bread flour
- 2 tablespoons pumpkin pie spice
- 3/4 teaspoon salt
- For the filling:
- 2/3 cup dark brown sugar
- 1 ½ tablespoons ground cinnamon
- ¼ cup butter, at room temperature
- For the cream cheese glaze:
- 4 ounces cream cheese, at room temperature
- 3 tablespoons butter, at room temperature
- 1/4 cup powdered sugar
- 4 tablespoons pure maple syrup
- Pinch of salt
- For garnish:
- Sprinkle of ground cinnamon
Instructions
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Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir pumpkin puree, room temperature egg and melted butter, mixing until smooth and well combined and creamy. Next stir in bread flour, pumpkin pie spice and salt with a wooden spoon until a dough begins to form.
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Place dough hook on mixer and knead dough on low speed for 8-10 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)
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Transfer dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may more or less time depending the humidity and temperature in your home.
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After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
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In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the sugar into the butter.
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Tightly roll dough up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1 inch sections with a serrated knife. You should get 12 rolls. I like to make dents in the dough before cutting as demonstrated in the photos, to make 12 even rolls.
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Place cinnamon rolls in a greased 9x13 inch baking pan. I highly recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out. Cover with plastic wrap and a warm towel and let the cinnamon rolls rise again for about 30 minutes, then preheat your oven.
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Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake the cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 10 minutes before frosting. Makes 12 cinnamon rolls
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To make the frosting: In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar, maple syrup and salt. Beat until smooth. Spread over the pumpkin cinnamon rolls and serve! Sprinkle cinnamon rolls with a little cinnamon for a pretty look. Enjoy!
Recipe Notes
To make overnight pumpkin cinnamon rolls: After placing rolls into the greased pan (in step 7), simply cover immediately with plastic wrap and place overnight in the fridge, then bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 30 minutes before baking, then preheating the oven so they will rise for about 45 minutes total (this is known as the second rise).
To make vegan pumpkin cinnamon rolls: simply leave the egg out of the recipe and add 3-4 tablespoons more pumpkin puree to the dough. You'll also need to make sure to use almond milk, vegan butter, and vegan cream cheese in the recipe.
187 comments
How can these be modified for gluten-free? Bob’s Red Mill GF flour? Any other changes? I NEED these in my life! 🙂
Unfortunately they cannot be made gluten free with a simple swap. I’m sorry!
I did a gf attempt. It was not great. The dough didn’t rise well either time— when I made the other traditional version of these (sans pumpkin) for Christmas morning, they rose beautifully but I made them with regular flour. I even added additional xanthan Guam because I thought that would help with the elasticity of the dough, but it didn’t. Fortunately, the filling and the icing are so delicious that they almost muted the poor flavor of the rolls themselves. It was more of a textural disaster for me. Big bummer, but I knew the risk! I am on the hunt for a gf cinnamon roll recipe if anyone has any suggestions!
Thanks for sharing, Jen! Yes, it’s really hard to make a great GF cinnamon roll because the glutens in the dough are what make them so fluffy 🙂 Glad to hear you enjoyed the classic version last time, though!
I loved the pumpkin maple glaze cinnamon buns recipe… I will make them tomorrow🎶🍁🎶
Enjoy!!
Well I will make this with all organic stuff margarine, milk , eggs, I love the idea to put in refrigerator over night. THANK YOU
Perfect! Enjoy!
This looks delicious! I could use a vegan-friendly cinnamon roll dough base and then integrate pumpkin pie spice, or even a little bit of canned pumpkin as a filling! Would it be a good idea to add a little bit of pumpkin pie filling into the cinnamon rolls or would it damper the moisture of the dough and make them soggy after baking?
Let me know how those go! As far as adding pumpkin pie filling, I would not recommend this option as it would alter the recipe’s liquid to dry ratio.
These were BEAUTIFUL! Love the fall take, brought them to a tailgate and they were a hit. Only confusion, you say to use instant years for a faster rise and active dry would be slower.. I thought the only difference was whether or not you needed to proof them in warm water before adding the rest of the ingredients, not the actual time of rise. Is this wrong?
Thanks!!
Hi! Active dry yeast needs to be dissolved in liquid before using, while instant yeast or quick rise yeast can be mixed right into dry ingredients. Instant yeast is also quicker to rise. I mention this in the blog section on yeast above! 🙂 Basically I prefer to dissolve mine in the milk.
These are soo yummy! Warm delicate flavors and soft.
Glad you love them!
We really enjoyed these! I prepared them the night before and baked the next morning after leaving them on the counter for about 45 minutes.
Perfect! Great idea.
Made this recipe Wednesday PM and left them in the fridge overnight to bake early Thursday morning (followed the provided directions). They were a big hit with my coworkers. The flavors are perfect and the maple cream cheese frosting is delicious. Highly recommend trying these!
Perfect! So happy everyone loved them!
I was so excited to try these after seeing it all over instagram! I really enjoyed making the recipe, it was easy to follow and I’m not an expert with bread. I just wanted to chime in with the substitutions I made to help inform other who are trying to make subs. So I used regular all purpose flour and active dry yeast – just because it was what I had on hand – and they still came out fluffy and delicious so don’t let not having bread flour stop you if you really want to make these! I did however notice that both of my proofs were huge and after rolling out and cutting off extra, my rolls were still super large – not a problem necessarily, just making a note of caution! And lastly I used vegan butter and vegan cream cheese, which unfortunately does alter the flavor of the icing (nothing is good as the real deal), so I added a little extra powdered sugar and a few drops of vanilla extract until I felt like it was closer to an icing.
I have followed you for years, and this is one of your best recipes to date!!! One change I made and really liked was making my own pumpkin pie spice (you taught me how to in past recipes!) by combining cinnamon, ginger, nutmeg, and allspice. Also added in a little more powdered sugar and vanilla extract into the icing. You are a baking mastermind. I can’t wait to share these with my family over the holidays. Thanks again 🙂
Made these last night and they turned out amazing! How do you recommend storing after they are made?
So happy to hear that! After 1 day I recommend storing these in an airtight container in the fridge 🙂
SO GOOD. As a few others recommended, I doubled the icing. SO GOOD YOU GUYS! I made these for a brunch with a friend coming over. I sent extras home with her and then took the rest into work. Everyone loved them. I just had to get them out of the house or I would have eaten them ALL. I still had three 🙂 No regrets here!
Love it! The perfect brunch 🙂
First off what an amazing recipe!!! I was so excited to make this because I love all things pumpkin! I didn’t have bread flour on hand so I used all purpose flour instead and it came out great!
As always you’re hard work in putting these recipes together is a personal inspo! 💓
Perfect! So glad you loved these. Thanks for your note, Nicole 🙂
Loved the flavor of these! I froze a few days in advance of baking, followed the instructions as written to do so. Only weird thing is that the filling seemed to leak out while defrosting? And then the filling further leaked while baking. It was still okay and dough was cooked, but I wonder why the filling leaked so much? I’ll definitely try again. Thanks for another great recipe!
Sorry to hear you had that issue! It sounds like you may not have rolled the cinnamon rolls tight enough. Or perhaps you didn’t rub the brown sugar into the butter enough. I would try again. Cinnamon rolls can be a process but are SO worth it!
I made these for Thanksgiving breakfast and they were a hit! The pumpkin dough with the pumpkin spice in it is so is so delicious that I’m not sure I can go back to plain dough! I added a little pumpkin spice to the filling also. The maple cream cheese frosting is so light and fluffy,… it’s a must have! Thank you for this recipe Monique!
The perfect holiday breakfast! So glad you enjoyed, Dawn!
These came out amazing! I made them for a holiday brunch and they were a big hit! Instructions were spot on as always, and I felt like I didn’t have to make a test batch before the brunch because your baked goods always come out perfect. Only note is that the pumpkin flavor was barely there.
Perfect! So happy to hear that. Interesting about the pumpkin flavor – it could be the pumpkin puree that you’re using, but I’m glad you loved them regardless.
Tried many récites and this one is thé BEST. Thank u for sharing 😉
Amazing! I’m so glad 🙂
Hello! These look amazing, do you have the nutrition facts for a serving? Thank you!
Hi! I didn’t calculate nutrition for this one as they’re meant to be a more indulgent treat 🙂 Hope you get a chance to try them!
This tastes how fall should taste. The rolls are very gooey. I cut 16 rolls and froze half after cutting the rolls to save for another weekend. They were still plenty big. To defrost, put them in the fridge at least one day before you want to bake them. Then follow Monique’s overnight directions
One of the best fall treats! 🙂
Wish I could give these MORE STARS! Holy wow you guys, these are the real deal. They really are the BEST!! We added orange zest to the icing and it was 💯! Will definitely be making these again (and again and again and again). They were really easy, and we don’t have a stand mixer, so did it all by hand and I would still do it again. Thank you!!
Amazing!! So happy you loved these!
I’m in the uk & new to your site. How do I make pumpkin spice please & also pumpkin purée, is it canned or do I need a fresh pumpkin? I’ve never used pumpkin before. I’ve made your cinnamon rolls & they are amazing so I’m desperate to try these.
Hi! For the pumpkin pie spice try using: 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger and ½ teaspoon allspice. You can probably find pumpkin puree canned at a grocery store or check out out to make your own in this post!
made these last night! I love pumpkin everything but never have had pumpkin cinnamon rolls! Found your recipe and had to try! The prep/cook time is spot on. I started at 9pm and around 12:30am, I was eating a delicious pumpkin cinnamon roll, I didn’t care how late it was! Ha. You made the recipe easy to follow and the tips were very helpful! I made the rolls exactly as recipe stated but I did use one packet of the active dry yeast as that was all I had. Absolutely amazing, they came out perfect! Thank you! Now I can’t wait to make your famous cinnamon rolls!
The perfect late night treat! So glad you loved them 🙂
These are in my oven now and they smell like heaven!! I once remember you saying there is a reason cinnamon rolls pop out in the center. Was it rolling to tight or not tight enough?
So delicious! If you rolling them too tight they can pop out in the center 🙂
These cinnamon rolls are the absolute best ever! We make the regular ones at Christmas time but now we are going to start making these during the fall. I added pecans to the center.
Amazing! Love the idea of adding pecans. Glad these were a hit!
Amazing! So soft and fluffy, my house smelt amazing after baking these as well.
So happy you loved them!
This recipe looks amazing! Would I be okay to make then and leave them in the fridge for 2 nights before baking?
I haven’t tried this so I can’t be certain!
Do you think we could use Swerve granulated sugar in place of normal sugar? Would that be an appropriate substitution?
I wouldn’t recommend it in this recipe as Swerve (and alternative sugars) are much sweeter than regular sugar.
AMAZING! The light maple flavor in the icing really elevates this recipe! The recipe was easy to follow, but I do bake a lot of bread so I’m comfortable raising dough quickly and efficiently. I did not have pumpkin pie spice so I mixed equal portions of nutmeg, cinnamon, cloves, and ginger. The only thing I’ll change next time is doubling the filling because it’s SO GOOD!
This will be a regular recipe in my baking rotation. Everyone I served these too loved them and said “they’re out of this world!”
Perfect! So happy you tried these ones!
I made these yesterday and oh my goodness they came out AMAZING! 😊 my first time making cinnamon rolls & I followed the recipe exactly and it was perfection. Thank you so much for this recipe!!
So happy to hear that, Sonia! Such a great treat 🙂
She named it the BEST pumpkin cinnamon rolls for a reason! These were absolutely delicious! I followed her directions exactly and they were perfect. My husband and kids loved them. I’m going to make them again!
Amazing! So happy to hear that 🙂
So excited to try these!! At what point in the process would you suggest freezing them?
Check out the full post for freezing instructions! 🙂
I don’t normally leave reviews on recipes but I was so happy with how these came out that I had to leave one. I halved the recipe, used the vegan substitutions, and used white whole wheat flour instead of bread flour and they came out absolutely amazing! This was the best vegan baked good recipe I’ve ever tried and I’ll definitely be using it again! My non-vegan family even loved it and couldn’t tell there was no eggs/dairy. Thanks for an awesome recipe!!
So happy to hear that! Such a great treat (vegan or not 🙂 )
Hoping to make the dough in the bread machine, then proceed with rolling the dough into a rectangle, etc., Any problem with that?
I haven’t tried it but let me know how it turns out!
Make these! They are truly perfect and have been a Christmas morning family tradition for the past three years. We all look forward to these every year. Tip- make them more than once a year! 😉
These are amazing. I didn’t even ice (icing?) them and they’re perfect.
So happy to hear that!
The best homemade cinnamon rolls my husband has ever had. Couldn’t agree more! Amazing flavor, perfect gooey-ness, delicious frosting. I’d go so far as to say better than Cinnabon. Monique – your recipes NEVER disappoint.
Thanks so much, Rosalyn! I’m glad these were a hit 🙂
Just so I’m doing this correctly to freeze, I should slice the roll, place the slices in the pan, cover and freeze? Thanks! Can’t wait to bake them in a few days!
Yes that’s correct! Enjoy 🙂
This recipe is so delicious!! I made the dough, refrigerated overnight, let rise for 45 min the next morning. The cinnamon rolls turned out soft — cooked for 23 minutes. Definitely make the frosting too!
Perfect! So glad you enjoyed!
These were epic. I made them the night before and followed the overnight directions and they came out perfect.
Amazing! Glad you enjoyed!
These were AMAZING! They take a while to make just from rise time but instructions were very easy to follow and were full proof. Was my first time ever making cinnamon rolls and these were perfection! Perfect texture and perfect level of sweetness!
Love it! They’re a bit time-intensive but definitely worth it 🙂
Made these for Thanksgiving and they were a massive hit! So much flavour and perfect texture. Recipe takes some time but it is worth every second!!
Okay….so I just literally just made this and I am currently on my second roll. And, I have to say…
HOLY. F.
These are amazing!! I cannot believe how good these are! And my fiancé agrees, which REALLY tells you something. Thank you so much for sharing this!! We will definitely be making these again!
So happy you both loved them! Perfect fall treat 🙂
How thick did you cut each roll? I only got 8 rolls😞
The roll should be cut into 1 inch slices!
This is a great recipe, but why do you talk about weighing items being best for baking when you don’t include weights for ingredients? I have a scale but instead im over here measuring by volume….
Hi! I mention it to emphasize that these are still fabulous even if you don’t weigh your ingredients 🙂
Could you let me know the metric measurements for your recipe please? Living in UK I find it easier using scales. I think UK cups are a different size in volume to the US too. Hope you can help. I would love to make these.
Sorry to say I don’t use metric measurements so I don’t have them! You could try an online conversion calculator 🙂
A few tweaks to Monique’s original cinnamon roll recipe and these feel like Fall! Great treat for a cool Fall morning with a mug of coffee.
Absolutely! One of my favs for fall, too 🙂
They are great! I would like to know the caloric content?
Hi! I don’t typically calculate nutrition for my more indulgent recipes as they’re meant to be a special treat 🙂 Glad you liked them!
So good! Great instructions, delicious and perfect amount of sweet. My boyfriend already ate half the tray 3 hours later
I’m glad you both loved them!
Hi! I’ve read in other recipes that if using canned pumpkin, reducing it over low heat beforehand will really help to have a more powerful pumpkin flavor. Do you think that would work well in this recipe as long as you use 3/4 cup of the reduced puree?
Yes, I think so. I also think that you can amp up the pumpkin spice for more pumpkin flavor!
Rarely do I use a recipe that says “best ever”, because they rarely live up to their hype. This one, however, did. I started baking bread and sweet rolls with my Grandmother while in grade school. Every Thursday we made bread for the week. We didn’t buy bread.
For this recipe I roasted fresh pumpkin and because I didn’t have cream cheese I made a sour cream frosting. They were moist and delicious, without the pumpkin being overpowering. Even my pumpkin hater loved them! Thanks
Amazing! So happy to hear that. And love the tradition 🙂
How long could the cinnamon rolls sit in the fridge before baking? I’m wondering if I can make them Tuesday night to bake on Thanksgiving morning? Looking forward to these delicious cinnamon rolls!
Hi! I’d suggest just one night. I hope they turned out well!
Oh my goodness! These are so delicious! They were perfect for starting our Thanksgiving morning. You have to be grateful for pumpkin and pumpkin spices! 😊 Mmmm!
Amazing! I’m glad they were a hit!
These cinnamon rolls are the best!! So good and easy to make!
Glad you love them!!
Total novice and these come out perfectly every time! People go crazy for it!
Amazing! So happy to hear that 🙂
I made these this morning for Christmas and was completely blown away. My whole family was obsessed, and my dad doesn’t even like pumpkin. They’re light and fluffy, gooey and sweet. Everything you want in a cinnamon roll, and vegan to boot!
I used white spelt flour instead of all purpose, since my body likes it better. I was a little worried that it might affect the outcome, but they were gorgeous and didn’t behave in a funny way at all.
My isn’t a fan of pumpkin spice so I omitted those spices from the dough. Other than the spelt sub I followed the vegan modifications to the letter and can’t wait to mess around with more variations sometime soon.
Thank you for making an AMAZING vegan option that everyone can enjoy.
I’m glad that worked out well! Perfect treat 🙂
I just made these with my 14 year old daughter. We’re pretty good cooks, but only fair bakers; really successful dough has eluded us! These, however, came out fantastic! There wasn’t a particularly strong pumpkin flavor, but the flavor was outstanding and the dough was perfect! I highly recommend making these as directed to anyone of any skill level.
Amazing! So happy to hear that 🙂
Directions easy to follow, wonderful rolls I didn’t have dark brown sugar So I just added a little molasses to light brown sugar. These rolls remind me of Cinnabon’s but better.
Perfect! So glad you loved them!
Incredibly light, delicious and easy to make. Everyone loved them, kids included, I will definitely be repeating this! Thanks for such a great recipe with easy-to-follow instructions.
So happy to hear that!
I have not made these yet, am planning on doing so since they have received such high remarks – can’t wait!
Just have one questions, have you ever done the dough in a bread machine?
thank you,
Colleen
I haven’t tried these in a bread machine but let me know if you do! Enjoy 🙂
Maybe a bit late in response, but yes! I just made the dough in my bread machine and then followed the assembly / baking portion of this recipe. They turned out great!
Oh so glad to hear that!!
Can I use regular flour?
I don’t think it will work well, bread flour is key here!
Would you consider adding the weighted measurements of the ingredients for those who do own scales? I love it when recipes have those measurements as it’s more precise. These look fabulous!
hi! in the future, yes! It will take a lot of remeasuring of recipes 🙂
I made these as overnight cushion and my kids and I loved them! I was a little worried about the glaze/frosting not being enough but I was so wrong! I’d love to try making these again but with pumpkin in the filling. Absolutely delicious!!!
Yay!! So happy you loved them. Definitely recommend trying the pumpkin version–you’ll love it 🙂
My dough isn’t doing anything ;(. Do I have to throw it out or can I use it even though it didn’t double in size?
Hi, Christine! Sorry to hear that. Did you use quick rise yeast (that wasn’t expired) and warm milk? It definitely needs to rise in order for the rolls to come out light and fluffy. Also, if the dough is extremely sticky and not forming a ball, feel free to add a few tbsp. more flour at a time until it comes together.
Amazing. Stellar. Out of this world. Make these and you won’t be sorry. I followed this recipe to the T and it was well worth it!
Omg best review ever–THANK YOU! So glad you loved them 🙂
Prepared these exactly as mentioned last night and baked this morning! Sooo amazing! I loved the bread-y texture and that they’re not overly sweet. I easily ate two without feeling absolutely sugared out. Will totally make again!
Woohooo! I’m so happy you tried and loved them, Leah 🙂
Excellent! Had a nice flavor, not overly spiced or heavy on the pumpkin flavor. They were so nice and soft. I only wish they were a bit bigger, they didn’t seem to rise up after placing them in the pan, or during baking, as much as I thought they would. Icing was phenomenal and the perfect amount!
Glad you enjoyed them! And hmm maybe the yeast didn’t activate as much as it should have? Did the dough double in size on the first rise? Sometimes during the cooler months I set the pan on top of a warm oven to help it proof 🙂
I made these for a football watch party and everyone LOVED THEM! Multiple people said they were better than Cinnabon. Honestly so impressed with this recipe
Oh YAY!! Happy everyone loved these!
Can I use baking powder instead of yeast? I am in a time crunch!
Sorry to say that won’t work for these! Definitely more of a time-intensive recipe but worth it next time you have some time! 🙂
These are amazing ! Although my icing was a darker colour from the maple syrup than the photo . Made two batches. Crowd pleasers !
Delicious! The recipe was easy to follow and turned out exactly like the pictures.
Definitely a must try! Just as good maybe even better than the regular cinnamon rolls. Made exactly as written but I always make a little more frosting cuz the more frosting the better!!
I made these with the leftover pumpkin purée I had from Thanksgiving. These are by far THE BEST cinnamon rolls I’ve ever had- hands down. They far surprise the regular version- the pumpkin makes for a super soft dough and they keep for much longer than the original version. The icing is AMAZING- you may want to make extra haha you won’t regret it.
this was the perfect recipe for my first attempt at cinnamon rolls! they came out perfectly, but didn’t taste anything like pumpkin 🙁 🙁 any tips on how to enhance the pumpkin flavour?
Hmm that’s strange, mine have definitely tasted pumpkin-y! Did you use canned pumpkin puree or homemade? You can definitely increase the pumpkin pie spice by a bit if you’d like 🙂
Could I sub all or part wholewheat??
It might make the dough heavy, so I don’t think they’d turn out as fluffy! Of course you’re welcome to try though 🙂
Love the recipe ! Could you use a gluten free bread mix flour instead ? Would like to try to make them gluten free !
I don’t think that would work well, sorry! The glutens in the dough are what make these cinnamon rolls so fluffy 🙂
I LOVE this recipe, they come out so moist. I made them in mini cinnamon rolls to take to school for my kid and they all loved it. The regular cinnamon rolls are a must bake as well, I probably make those 2/month between October and March lol <3.
Oh love that idea of making them mini! Happy you love them so much 🙂 Appreciate the review!
Amazing. The recipe is very easy to follow.
I’m so happy it was and that you loved these, Kristin!
These came out amazing! I tweaked it a bit, by mixing 1/4 heavy cream w/ vanilla bean paste and bourbon and poured it of the risen buns a few minutes before baking. I also added vanilla bean and bourbon to the frosting. Came out great!
Best cinnamon rolls I’ve ever had! Hands down! Making for the second time tonight! Thank you.
Woohoooo! I’m so happy you loved these, Sarah 🙂
can i literally half all of the ingredients and still make them? there are only 2 of us and don’t want a lot & want to make sure they turn out ok for me! thanks
Hi, Pam! I haven’t tried it but I think it should work out just fine! Let me know how it goes 🙂
I am making these tomorrow for a Friendsgiving and am so excited to try them! Would it be okay to make the frosting the night before baking? Thank you!
I think that should be totally fine! Just keep it in the fridge and let it come to up room temp so that it’s not too hard before frosting the rolls 🙂
I’ve now made these pumpkin cinnamon rolls twice this fall and absolutely love them! A few things I would recommend: after you place your rolls in your desired baking dish, let proof for another 30 minutes or so and this will allow for fluffier, larger rolls. I would also recommend adding a little more spices and salt to the dough because the first time I made these, they were a little bland but other than that, I love this recipe!
If we don’t have time to make homemade pumpkin purée and are using canned, would we buy plain pumpkin purée or pumpkin pie purée?
Definitely used plain canned pumpkin – NOT pumpkin pie filling.
Hi, Anna! I use plain pumpkin puree 🙂
Absolutely love the flavor of these cinnamon rolls!! They are so fluffy and perfect sweet with the pumpkin notes. The maple cream cheese frosting was a bit sweet for my taste – so I would recommend cutting back on the maple syrup if you don’t have a big sweet tooth. I am so excited to bring these to my in-laws house for the holidays! 🙂
These were delicious! And for those wondering about using a bread machine, that’s what I did. I followed the sequencing steps of my machine instructions but used these ingredients. I also removed the excess moisture from the pumpkin by letting it rest on layers of paper towels for about 15″ – just to keep the dough from being too wet. I would add a touch more salt next time as well. Tip: “cut” your slices with thread or plain dental floss for perfect cuts. And the icing is fabulous!! They are definitely heavy on the spice, but I like that – you may want to cut it back a bit if you don’t like that intense warm-spice taste. Will definitely add to my holiday baking rotation!
These are so DELICIOUS! We have been making them for Thanksgiving morning for a few years. It’s a tradition now. They are perfect! The only thing I did different is I didn’t use the maple cream cheese frosting. My family prefers the regular cream cheese frosting from the Best Cinnamon Rolls recipe. Thank you for a wonderful recipe!
I made these last Christmas and they were delicious.Can they be made in a bread machine?
I’ve never tried it so I’m not sure!
Girrllll!!!! This recipe is AMAZING! Second time making it and is so delicious. The rolls are soft and full of flavor. The pumpkin is not overwhelming is just perfect. They are sweet but not overly sweet which is great. Again, you are so talented and thank you for sharing it!
🙌 YAY!! Thanks so much, that means a lot! Glad you loved these and that they turned out perfectly.
Hi Monique, I am so excited to make these for the holidays! I always make cinnamon rolls on Christmas morning, so this will be a fun twist to try this year. Thank you so much for sharing the recipe!
Yay!! SO excited for you to try this version, hope you love it 🙂
These are the best cinnamon rolls- fluffy, and the dough is easy to work with! So yummy!
Love this recipe! So simple and looks so tasty! Can’t wait to make it. Thank you!
Yay! Can’t wait for you to try them, let me know how it goes! 🙂
These really are the best! So fluffy! And so, so tasty!
Yay!! So happy you love them!
I love this pumpkin spice cinnamon rolls. I’ll make again for Thanksgiving and Christmas Day.
Happy you enjoyed them, Michael! Such a great one for the holidays 🙂
These are THE best cinnamon rolls I have ever consumed. I substituted the bread flour with regular flour and they still taste absolutely amazing and the texture is still perfect. So soft and goes perfect with coffee.
So happy to hear that!
This recipe is amazing! I thought I had the best cinnamon roll recipe however this hands down is going to be my go to for pumpkin season and beyond! BTW I used all purpose flour and it was perfect.
Forgot to rate them 5 stars! I also used my bread maker dough setting.
Amazing! So glad you loved this one!
Woah, sinfully delicious! I think I like these more than your regular cinnamon rolls. I did the overnight method and baked for 24 minutes and they’re a little doughy. Next time I’d bake them longer and cut back a little on the brown sugar in the filling…the sweet overpowered the spice. Love your recipes!!
These are genuinely the most incredible cinnamon rolls, and were a huge hit with every person who tried it. I didn’t find the pumpkin flavor very strong, but my friends said it was the right amount of pumpkin “hint” for even a non-pumpkin-fan. Soft, fluffy, melted oozy spicy sugar. Definitely make sure to leave enough room between each roll in the pan to let them expand, otherwise you’ll end up with a delicious mess.
SO happy you all loved them!! Thank you for your sweet comment 🙂
The recipe is not very clear, it never says to stir the pumpkin mixture in step 5 into the milk/yeast mixture.
Hi! I’m wondering if you’re not in the official recipe section? Click the “jump to recipe” button at the top of the post and then you’ll see the instruction in step 1:
“Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir pumpkin puree, room temperature egg and melted butter, mixing until smooth and well combined and creamy.”