Amazing Pumpkin Cinnamon Rolls: 12 Heavenly Swirls

Hey everyone! Can you feel it? That little crisp in the air, the leaves starting to turn those gorgeous shades of red and gold… fall is definitely here, and for me, that means one thing: baking! There’s just something magical about turning your kitchen into a warm, cozy haven filled with the scent of cinnamon and spice. And let me tell you, nothing screams fall quite like a batch of soft, pillowy pumpkin cinnamon rolls. Seriously, these aren’t just any cinnamon rolls; they’re a hug in dough form! I’ve made a million batches over the years, trying to get them just right, and I’m so excited to share my go-to recipe with you. It’s all about simple ingredients and a little bit of love, making these totally approachable and, most importantly, incredibly delicious. Think fluffy dough, a swirl of pumpkin and cozy spices, all topped with the dreamiest cream cheese frosting. Get ready to fall in love!

Why You’ll Love These Pumpkin Cinnamon Rolls

Okay, so why are THESE pumpkin cinnamon rolls your new fall baking BFF? Let me break it down for you.

• Super Easy to Make: Seriously, even if you think you’re not a baker, you can totally do this. The steps are straightforward, and the dough is really forgiving. We’re all about making cooking joyful, not stressful!
• Taste Bud Heaven: Imagine a perfectly soft roll, kissed with cinnamon, nutmeg, and cloves, with that subtle, sweet pumpkin flavor. Then, top it all off with tangy, creamy cream cheese frosting. It’s pure autumn bliss!
• Cozy Fall Vibes: This recipe is basically bottled fall. The aroma alone will make your house feel like the coziest spot on earth. Perfect for a lazy Sunday morning or a special weekend treat.
• Made for Sharing: These rolls are truly made to bring people together. They’re impressive enough for brunch guests but simple enough for a weeknight treat. Get ready for all the compliments!

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Gather Your Ingredients for Pumpkin Cinnamon Rolls

Alright, let’s get our pantry party started! To whip up these dreamy pumpkin cinnamon rolls, you’ll want to round up a few things. Trust me, they all play a super important role in creating that perfect fall flavor and texture.

First up, for the magic dough itself, you’ll need:

• 1 cup warm milk (think cozy bathwater temp, around 105-115°F – not too hot, not too cold!)
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1/2 cup pumpkin puree (make SURE it’s plain puree, not the pie filling stuff – we’re adding our own spices!)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 4 cups all-purpose flour, plus a little extra for dusting when we get rolling
• 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves (this spice blend is key!)

Then, for that luscious filling that makes these swirls sing:

• 1/2 cup packed brown sugar (the brown sugar gives them that lovely caramel depth!)
• 1/2 cup unsalted butter, softened (it needs to be spreadable, like nice, soft butter for toast)

And of course, we can’t forget the crowning glory – the frosting!

• 8 ounces cream cheese, softened (very important for a smooth frosting!)
• 1/2 cup unsalted butter, also softened
• 2 cups powdered sugar (sifted if you want to be fancy, but not totally necessary)
• 1 teaspoon vanilla extract
• 2 tablespoons milk (you might need a splash more or less, depending on how thick you like it)

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Creating Your Perfect Pumpkin Cinnamon Rolls

Alright, let’s get down to business and make these magical pumpkin cinnamon rolls! It might seem like a few steps, but trust me, each one is designed to make your rolls extra soft, perfectly spiced, and just plain wonderful. We’re going to take it easy, step by step, so you can experience your own little “pure cooking joy” moment.

Preparing the Dough for Your Pumpkin Swirl Rolls

First things first, we need to wake up that yeast! In a big bowl – you know, one of your favorites – mix the warm milk with the yeast and just a pinch of that granulated sugar. Let it hang out for about 10 minutes. You’ll know it’s happy and ready to go when it gets all foamy on top. If it doesn’t get foamy, don’t worry, just grab a new packet of yeast and try again! Next, simply whisk in the rest of the sugar, the salt, our lovely pumpkin puree, melted butter, and that egg. Then, gradually add in your flour and those all-important spices: cinnamon, nutmeg, and cloves. Mix it all up until you’ve got a soft dough forming. Now, turn it out onto your counter, lightly floured, and knead away for about 5 to 7 minutes. You’re looking for a dough that’s smooth and elastic, like a little stretchy pillow.

Shaping and Rising Your Pumpkin Spice Rolls

Once your dough is beautifully kneaded, pop it into a lightly greased bowl. Cover it up with a clean kitchen towel or some plastic wrap, and find a nice warm spot in your kitchen. Let it rise for about an hour to an hour and a half, or until it’s doubled in size – it’s like magic! After that cozy nap, punch down the dough gently. Now for the fun part: roll it out into a big rectangle, about 12 by 18 inches, on your floured surface. Spread that softened butter all over, edge to edge. Then, mix your brown sugar and cinnamon together and sprinkle that glorious mixture evenly over the butter. Roll it up tightly, starting from one of the long sides. Try to keep it snug so you get those nice, defined swirls. Once it’s rolled, slice it into 12 equal pieces. You can use a sharp knife or even some unflavored dental floss for super clean cuts! Place your beautiful pumpkin spice rolls into a greased 9×13 inch baking pan. Give them a little breathing room, cover them again, and let them have another little rise for about 30-45 minutes. While they’re puffing up, go ahead and preheat your oven to 375°F (190°C). Give them space to expand!

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Baking and Frosting Your Cream Cheese Pumpkin Rolls

Once those rolls have had their second rise and your oven is nice and toasty, it’s baking time! Pop them in for about 20-25 minutes, or until they’re golden brown and smell absolutely incredible. While they’re baking, let’s whip up that irresistible cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened butter until it’s super smooth and creamy. No lumps allowed! Gradually add in the powdered sugar and that lovely vanilla extract, beating until it’s all combined. If it seems a bit too thick, just add a tablespoon or two of milk until you get that perfect, spreadable consistency. Once the rolls are out of the oven and still warm (but not piping hot!), spread that luscious frosting generously over the top. Watch it melt just slightly into those warm swirls. Pure heaven!

Tips for Success with Pumpkin Cinnamon Rolls

Making these pumpkin cinnamon rolls is already a joy, but here are a few little secrets I’ve picked up that’ll make them absolutely perfect every single time. We’re all about making your baking experience as smooth and happy as possible!

First off, don’t rush that dough rising! Patience is key for those fluffy, tender rolls. Make sure your milk is just warm, not hot, when you activate the yeast, and find a nice, cozy spot for the dough to do its thing. A slightly warm oven that’s been turned off, or just near a sunny window, usually does the trick. And for the perfect frosting, make sure your cream cheese and butter are truly softened. If they’re too cold, you’ll end up with a lumpy mess, and nobody wants that!

When you’re rolling out your dough, a light touch with the flour is best. Too much flour can make the rolls a bit tough. And for baking, keep an eye on them towards the end – ovens can be so different! They should be beautifully golden brown, but you don’t want to overbake them, or they might dry out. When in doubt, err on the side of slightly underdone, especially since they’ll continue to cook a little in the hot pan.

Making Overnight Pumpkin Rolls

Want to wake up to fresh pumpkin cinnamon rolls with hardly any morning fuss? You’ve gotta try making them the overnight way! It’s my secret weapon for stress-free fall mornings. After you’ve cut your beautiful swirls (step 10 in the main recipe), instead of letting them rise at room temp for that second rise, just place them in your greased 9×13 inch baking pan, cover them up nice and tight, and pop the whole pan into the refrigerator. They’ll have a long, slow, cold rise overnight. Then, first thing in the morning, take them straight from the fridge into a preheated 350°F (175°C) oven, and bake them for about 25-30 minutes, or until they’re golden and smell amazing. They’ll be just as soft and delicious, but ready when you are!

Ingredient Spotlight: Pumpkin Puree

Okay, so we need to talk about our pumpkin. For these pumpkin cinnamon rolls, it’s super important that you grab just plain pumpkin puree. You know, the stuff that’s just 100% pumpkin? Don’t accidentally grab the pumpkin pie filling! That stuff already has sugar and spices mixed in, which will totally mess with how our rolls turn out. We want our own perfect pumpkin-spice flavor, and using the plain puree gives us that control. It’s a small detail, but trust me, it makes all the difference in getting that authentic taste and that wonderfully soft texture we’re going for.

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Frequently Asked Questions about Pumpkin Cinnamon Rolls

Estimated Nutritional Information

When you’re indulging in these cozy pumpkin cinnamon rolls, it’s always good to have a general idea of what you’re enjoying! Keep in mind these are just estimates, because, you know, baking is an art and small things can change. Depending on the exact brands of ingredients you use and how generous you are with that frosting (no judgment here!), your numbers might be a little different. But generally, one of these delightful rolls comes in around 450 calories, with about 20g of fat and 65g of carbs. They also pack in about 6g of protein. Enjoy every bite!

Share Your Pumpkin Cinnamon Rolls Experience

Okay, so now that you’ve hopefully tried making these amazing pumpkin cinnamon rolls, I’d LOVE to hear all about it! Did they turn out perfectly? Were they a hit with your family? Drop a comment below and let me know your thoughts, or even better, give the recipe a star rating if you enjoyed it! If you share photos on social media, be sure to tag me so I can see your beautiful creations. Happy baking, everyone!

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

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Enjoy these soft, spiced pumpkin cinnamon rolls with a rich cream cheese frosting. Perfect for a cozy fall breakfast or weekend treat.

• Author: purejoyalex
• Prep Time: 30 min
• Cook Time: 25 min
• Total Time: 2 hr 55 min
• Yield: 12 rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1/2 cup pumpkin puree
• 1/4 cup unsalted butter, melted
• 1 large egg
• 4 cups all-purpose flour, plus more for dusting
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• For the Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

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Instructions

1. In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy.
2. Stir in the remaining sugar, salt, pumpkin puree, melted butter, and egg.
3. Gradually add the flour, cinnamon, nutmeg, and cloves. Mix until a soft dough forms.
4. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and roll it out into a 12×18 inch rectangle on a lightly floured surface.
7. Spread the softened butter evenly over the dough.
8. In a small bowl, mix the brown sugar and cinnamon. Sprinkle evenly over the buttered dough.
9. Roll the dough up tightly, starting from the long edge.
10. Cut the roll into 12 equal slices.
11. Place the slices in a greased 9×13 inch baking pan. Cover and let rise for another 30-45 minutes.
12. Preheat your oven to 375°F (190°C).
13. Bake for 20-25 minutes, or until golden brown.
14. While the rolls are baking, prepare the frosting: Beat together cream cheese and butter until smooth.
15. Gradually add powdered sugar and vanilla extract, beating until combined.
16. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
17. Spread the frosting over the warm cinnamon rolls.

Notes

• For overnight rolls, let them rise in the refrigerator after cutting and place them in the pan. Bake in the morning.
• Ensure your pumpkin puree is not pumpkin pie filling.
• You can add chopped pecans or walnuts to the filling for extra texture.

Nutrition

• Serving Size: 1 roll
• Calories: 450
• Sugar: 40g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 60mg