Pumpkin Cinnamon Rolls Easy Recipe for Best Fall Breakfast

The moment the weather turns crisp and leaves begin to crunch underfoot, all I can think about is baking a batch of pumpkin cinnamon rolls. That sweet, spicy scent wafting through the house? It’s pure autumn magic. Honestly, these pumpkin cinnamon rolls are my go-to treat every year. I first stumbled upon this recipe after a cozy weekend spent pumpkin picking with my family—there was an entire crate of fresh pumpkin puree staring me down. Instead of the usual pumpkin bread, I decided to twist things up and try adding pumpkin right into my cinnamon roll dough. Let’s just say, it was a game-changer.

If you’re like me and search for easy, comforting breakfasts that feel special (but don’t require fancy skills or endless kneading), this pumpkin cinnamon rolls easy recipe is about to become your best friend. The dough is soft, tender, and packed with real pumpkin flavor. Swirls of cinnamon sugar and a dreamy cream cheese glaze take it all over the top. I’ve made these for busy fall mornings, lazy Sunday brunches, and even as a sweet surprise for my kids after soccer practice. Every time, the result is the same—empty plates and requests for seconds!

What makes these cinnamon rolls truly irresistible isn’t just the pumpkin. It’s the way the spices, brown sugar, and creamy glaze come together for the perfect balance of sweet and spicy. Whether you’re a seasoned baker or just getting started, you’ll love how simple and forgiving this recipe is. I’ve tested it over and over, swapping fillings and tweaking spice levels, and trust me—this is the version you’ll want to bookmark. Ready to fill your kitchen with cozy vibes? Let’s get rolling!

Why You’ll Love This Recipe

• Quick & Easy: These pumpkin cinnamon rolls come together in just over an hour, perfect for spontaneous weekend baking or holiday breakfasts.
• Simple Ingredients: No complicated steps or fancy flours—just pantry basics and a can of pumpkin puree. Most folks already have everything on hand!
• Perfect for Fall Gatherings: Whether it’s Thanksgiving morning, a chilly brunch, or you’re hosting friends, these rolls are always a hit.
• Crowd-Pleaser: Soft, fluffy dough swirled with cinnamon sugar and pumpkin—kids and adults alike reach for seconds.
• Unbelievably Delicious: That cozy pumpkin flavor with gooey cinnamon filling and tangy cream cheese glaze? You’ll be dreaming about these rolls.

I’ve baked my way through a lot of cinnamon roll recipes, and this one stands out. The pumpkin puree makes the dough extra tender and moist, while the blend of cinnamon, nutmeg, and ginger packs in those classic fall flavors. One trick I always use: warming the milk before adding it to the dough. It helps activate the yeast faster, so your rolls rise nice and fluffy.

What makes my pumpkin cinnamon rolls easy recipe special is the balance of spices and sweetness. Some recipes go overboard on the sugar, but I aim for just enough brown sugar to create that gooey center, letting the pumpkin and spice really shine. No dry, bland rolls here!

Every time I bake these, I get that “wow, these taste just like fall!” reaction. It’s comfort food without the fuss—perfect for impressing guests, making memories, or just treating yourself. The best part? You can prep them the night before and bake them fresh in the morning. So, if you’re searching for a reliable, family-approved pumpkin cinnamon roll recipe, this is it. Don’t be surprised if it becomes your new fall tradition!

Ingredients Needed

This pumpkin cinnamon rolls easy recipe uses everyday ingredients to create tender, flavorful rolls with a gooey cinnamon filling and dreamy glaze. Here’s what you’ll need:

• For the Dough:
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/2 cup warm milk, 110°F/43°C (whole milk preferred for richness)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1/2 teaspoon salt
  • 2 3/4 cups all-purpose flour (plus more for dusting)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
• For the Cinnamon Filling:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground cloves (optional, adds depth)
  • 1/4 teaspoon ground ginger
• For the Cream Cheese Glaze:
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar (sifted for extra smoothness)
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons milk (to thin glaze as needed)

Ingredient Notes & Substitutions:

• Use dairy-free milk and butter for a vegan-friendly version.
• Swap in gluten-free all-purpose flour for gluten-sensitive folks (Bob’s Red Mill is my go-to brand).
• If you want a lighter glaze, use Greek yogurt instead of cream cheese.
• Fresh pumpkin puree adds extra moisture, but canned works perfectly. Just make sure it’s 100% pure pumpkin.
• Feel free to add a handful of chopped pecans or walnuts to the filling for a nutty crunch!

These are the ingredients I trust to get that soft, perfectly spiced roll every time. When I’m out of nutmeg or ginger, pumpkin pie spice is a solid backup. And don’t stress about exact measurements on spices—sometimes my hand slips, and honestly, it only makes the rolls more flavorful!

Equipment Needed

• Large Mixing Bowl: For combining dough ingredients. Stainless steel or glass works best.
• Measuring Cups & Spoons: Accurate measurements make a difference, especially for flour.
• Stand Mixer with Dough Hook (optional): Speeds up kneading, but you can easily do it by hand. I’ve done both, and hand kneading is actually kind of relaxing!
• Rolling Pin: To roll out dough evenly. A wine bottle works in a pinch—been there, done that.
• 9×13-inch (23x33cm) Baking Pan: For baking the rolls. Glass or metal both work, but glass gives softer edges.
• Small Saucepan: For warming milk before adding to dough.
• Plastic Wrap or Clean Kitchen Towel: To cover the dough as it rises.
• Sharp Knife or Dental Floss: For cutting neat rolls. Dental floss is my secret weapon—perfect slices every time.
• Spatula: For spreading the filling and glaze.

If you’re just starting out, don’t worry about fancy gadgets. I’ve made these rolls with just a bowl, spoon, and a makeshift rolling pin! For clean-up, stick to nonstick pans (less scrubbing later). And here’s a tip: always lightly oil your mixing bowl before letting dough rise—it prevents sticking and makes for easier handling.

Preparation Method

1. Activate the Yeast:
   Warm the milk in a small saucepan until it reaches about 110°F/43°C (not hot—just warm to the touch). Pour into a large mixing bowl and sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy. If it doesn’t foam, the yeast might be old—grab a fresh packet!
2. Make the Dough:
   Add the pumpkin puree, melted butter, sugar, egg, and salt to the yeast mixture. Stir until combined. Add the flour, cinnamon, nutmeg, and ginger. Mix with a wooden spoon or use a stand mixer on low speed. The dough should be soft and just a bit sticky. If it’s too wet, add flour 1 tablespoon (8g) at a time.
3. Knead the Dough:
   Knead for about 8–10 minutes by hand (or 6 minutes using the dough hook). The dough should feel smooth and elastic. If it tears easily, knead a bit longer. Lightly grease a clean bowl and place the dough inside. Cover with plastic wrap or a kitchen towel and let rise in a warm spot for 45–60 minutes, until doubled in size.
4. Prepare Filling:
   While dough rises, mix softened butter, brown sugar, cinnamon, cloves, and ginger in a bowl until thick and spreadable. If your butter is cold, microwave it in short bursts (10 seconds) until just soft.
5. Roll Out the Dough:
   Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a rectangle about 14×18 inches (35x45cm), about 1/4-inch (6mm) thick. Smear the cinnamon filling evenly over the dough, all the way to the edges.
6. Cut & Arrange Rolls:
   Roll up the dough from the longer side into a tight log. Slice into 12 equal rolls using a sharp knife or dental floss. Place rolls into your greased 9×13-inch pan with a little space between each.
7. Second Rise:
   Cover pan and let rolls rise for another 30–40 minutes, until puffy and nearly doubled. Preheat oven to 350°F/175°C during this time.
8. Bake:
   Bake rolls for 22–26 minutes, until tops are golden and centers sound hollow when tapped. If edges start browning too quickly, cover loosely with foil for the last 10 minutes.
9. Make the Glaze:
   While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then milk (1 tablespoon at a time) until you reach a pourable consistency.
10. Glaze & Serve:
    Cool rolls for 10 minutes, then spread glaze on top. Serve warm for the full cozy effect! If you’re not serving immediately, reheat gently before glazing.

Notes: If your kitchen is cold, let dough rise in the oven with just the light on—works wonders. For extra gooey rolls, drizzle a bit of cream over them before baking. And don’t stress about perfect spirals—rustic rolls taste just as good!

Cooking Tips & Techniques

Let’s face it—cinnamon rolls can be fussy. Here are some tricks I’ve learned (sometimes the hard way):

• Yeast Activation: Always use fresh yeast. If your mixture doesn’t foam after 10 minutes, start over. Old yeast = dense rolls.
• Warm Environment for Rising: Dough rises best at a steady, warm temperature. I’ve had success sticking the bowl in the oven with just the light on or setting it near a sunny window.
• Soft Butter for Filling: If your butter is too firm, it’s tough to spread and can tear the dough. Soften it (but don’t melt!) for the smoothest swirl.
• Rolling and Cutting: Use dental floss for cutting—just slide it under the rolled dough and pull up. You’ll get cleaner, more even rolls. I used a knife for years, but the floss trick changed everything.
• Don’t Overbake: The rolls should be golden but still soft in the center. Overbaking dries them out, so check at the 22-minute mark and keep an eye on color.
• Glazing While Warm: Spread the glaze while rolls are still warm but not piping hot. It melts slightly and seeps into those cinnamon layers.

One time I rushed the rising process by cranking up my oven—bad move. The rolls came out dense and flat. Slow, steady rising is the key. And if you want that bakery-style pull-apart texture, arrange the rolls with just a bit of space so they puff up together.

For multitasking, prep your glaze while the rolls bake and clean up your workspace. It makes the final steps a breeze. Consistency is all about not skipping the rise and using good, fresh ingredients. Even if your spirals aren’t perfect, the flavor’s what matters!

Variations & Adaptations

There are so many ways to make these pumpkin cinnamon rolls your own. Here are my favorite twists:

• Gluten-Free: Swap the flour for gluten-free all-purpose blend (I like Bob’s Red Mill). You might need a bit more milk—GF doughs can be thirstier!
• Vegan: Use plant-based milk and butter, and replace the egg with 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water. For the glaze, try dairy-free cream cheese or just use a simple powdered sugar icing.
• Nutty Pumpkin Rolls: Sprinkle chopped pecans or walnuts over the filling before rolling up the dough. Adds crunch and a lovely nutty flavor.
• Maple Glaze: Substitute half the milk in the glaze with pure maple syrup. It makes the topping extra autumnal.
• Extra Spicy: Add pumpkin pie spice to both the filling and dough for a stronger flavor kick.

If you’re baking for folks with allergies, skip the nuts and double-check your flour mix for cross-contamination. For a lighter breakfast version, I sometimes use coconut sugar in the filling and Greek yogurt in the glaze. My kids love when I toss in mini chocolate chips for a sweet surprise—it’s not traditional, but it’s fun!

Honestly, I’ve made some wild versions over the years (one time with dried cranberries and orange zest—so good for Christmas morning). Don’t be afraid to experiment. The base recipe is forgiving and always delicious!

Serving & Storage Suggestions

These pumpkin cinnamon rolls are best served warm, straight from the oven. I like to place them on a pretty platter and drizzle extra glaze for the “Pinterest-worthy” look. Pair them with hot coffee, spiced tea, or a cold glass of milk for the full autumn experience.

If you’re hosting brunch, serve alongside scrambled eggs, crispy bacon, or fresh fruit. They also make a dreamy dessert after a cozy fall dinner—just add a scoop of vanilla ice cream!

For storage, cover rolls tightly and keep at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze (unglazed) for up to 2 months. To reheat, microwave for 15–20 seconds or warm in a 300°F/150°C oven for 8–10 minutes. Glaze after reheating for best texture.

The flavors deepen overnight, so leftovers taste even better the next day. If you freeze the rolls, let them thaw in the fridge overnight and warm before serving. Pro tip: add a thin layer of glaze before freezing to lock in moisture.

Nutritional Information & Benefits

Each pumpkin cinnamon roll (with glaze) is around 320 calories, with 7g protein, 12g fat, and 48g carbs. Pumpkin puree adds vitamin A, fiber, and a subtle sweetness, while cinnamon and ginger bring antioxidants and anti-inflammatory benefits.

If you use dairy-free ingredients, the rolls are naturally lower in cholesterol. Gluten-free flour adapts well for those with sensitivities. Just watch out for allergens in the glaze (dairy, nuts if added).

I love that these rolls offer the comfort of a classic cinnamon roll with a nutrition boost from pumpkin. My family feels good about indulging, and I always sneak an extra roll knowing there’s a little fiber and vitamin C hidden in every bite!

Conclusion

If you’re craving the ultimate fall breakfast, these irresistible pumpkin cinnamon rolls are truly worth it. They combine all the best flavors of autumn—cinnamon, pumpkin, and a rich, gooey glaze—without fussy steps or complicated ingredients. Whether you’re baking for family, friends, or just yourself, this pumpkin cinnamon rolls easy recipe delivers every time.

Feel free to make it your own—add nuts, swap in vegan ingredients, or try a maple glaze. That’s the beauty of baking at home: it’s all about your personal taste. I love how these rolls bring everyone together, filling the kitchen with laughter and cozy, sweet aromas.

Give this recipe a try and share your results! Leave a comment below if you have questions, want to share a twist, or just want to brag about your baking skills. I promise—once you make these, you’ll never go back to plain cinnamon rolls. Happy baking and enjoy every pumpkin-spiced bite!

Frequently Asked Questions

Can I make pumpkin cinnamon rolls ahead of time?

Yes! Prepare the rolls up to the second rise, cover, and refrigerate overnight. In the morning, let them come to room temperature and bake as directed.

Can I use fresh pumpkin puree instead of canned?

Absolutely. Make sure your fresh puree is thick and not watery. Strain if needed to avoid soggy dough.

How do I get my rolls extra fluffy?

Let the dough rise until doubled and don’t rush the second rise. Also, make sure your yeast is fresh and milk is warm—not hot!

Can I freeze pumpkin cinnamon rolls?

Yes, you can freeze unbaked or baked rolls (without glaze). Thaw overnight in the fridge and bake or reheat before glazing.

What’s the best way to glaze cinnamon rolls?

Spread the cream cheese glaze while the rolls are still warm for that gooey, melt-in-your-mouth topping. Add extra glaze right before serving if you like!

Pumpkin Cinnamon Rolls Easy Recipe for Best Fall Breakfast

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• Author: Jason Miller
• Total Time: 1 hour 30 minutes
• Yield: 12 rolls 1x

Print Recipe

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Description

These pumpkin cinnamon rolls are soft, tender, and packed with real pumpkin flavor, swirled with cinnamon sugar and topped with a dreamy cream cheese glaze. Perfect for cozy fall mornings, brunches, or holiday breakfasts, this easy recipe delivers irresistible autumn comfort in every bite.

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Ingredients

Scale 1x2x3x

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup warm milk, 110°F (whole milk preferred)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg, room temperature
• 1/2 teaspoon salt
• 2 3/4 cups all-purpose flour (plus more for dusting)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• For the Filling:
• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon ground cloves (optional)
• 1/4 teaspoon ground ginger
• For the Cream Cheese Glaze:
• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar (sifted)
• 1/2 teaspoon vanilla extract
• 2–3 tablespoons milk (to thin glaze as needed)

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Instructions

1. Warm the milk in a small saucepan until it reaches about 110°F. Pour into a large mixing bowl and sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy.
2. Add pumpkin puree, melted butter, sugar, egg, and salt to the yeast mixture. Stir until combined. Add flour, cinnamon, nutmeg, and ginger. Mix until a soft, slightly sticky dough forms. Add more flour if needed.
3. Knead the dough for 8–10 minutes by hand or 6 minutes with a dough hook until smooth and elastic. Lightly grease a clean bowl, place the dough inside, cover, and let rise in a warm spot for 45–60 minutes, until doubled.
4. While dough rises, mix softened butter, brown sugar, cinnamon, cloves, and ginger in a bowl until thick and spreadable.
5. Punch down the risen dough and turn onto a lightly floured surface. Roll into a 14×18-inch rectangle, about 1/4-inch thick. Spread the cinnamon filling evenly over the dough.
6. Roll up the dough from the longer side into a tight log. Slice into 12 equal rolls using a sharp knife or dental floss. Place rolls into a greased 9×13-inch pan with a little space between each.
7. Cover pan and let rolls rise for another 30–40 minutes, until puffy and nearly doubled. Preheat oven to 350°F during this time.
8. Bake rolls for 22–26 minutes, until tops are golden and centers sound hollow when tapped. Cover loosely with foil if edges brown too quickly.
9. While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then milk (1 tablespoon at a time) until pourable.
10. Cool rolls for 10 minutes, then spread glaze on top. Serve warm. If not serving immediately, reheat gently before glazing.

Notes

For extra gooey rolls, drizzle a bit of cream over them before baking. Use dental floss for clean cuts. Let dough rise in a warm spot for fluffier rolls. Rolls can be prepped ahead and refrigerated overnight before baking. Add nuts or swap in vegan/gluten-free ingredients as desired.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 320
• Sugar: 22
• Sodium: 260
• Fat: 12
• Saturated Fat: 7
• Carbohydrates: 48
• Fiber: 2
• Protein: 7

Keywords: pumpkin cinnamon rolls, fall breakfast, easy cinnamon rolls, pumpkin spice, cream cheese glaze, autumn baking, brunch recipe