Easy Pumpkin Cinnamon Rolls Recipe

Recipe Ingredients

Flour: All-purpose flour works very well here, but you can also use whole wheat flour.

Pumpkin puree: You can use homemade pumpkin puree as I did or canned puree. Any variety of pumpkin will work well here. I used butternut squash puree as I did for my pumpkin snickerdoodle cookies, eggless pumpkin pie, and pumpkin Basque cheesecake. If using canned puree, make sure the canned puree is 100% pumpkin and not pumpkin pie filling.

Milk: Creates a soft, tender dough. Use dairy milk or your favorite plant-based milk. I love making these cinnamon rolls with almond milk, as I did for my vegan cinnamon rolls.

Oil: I like baking with coconut oil, but you can easily swap this with any neutral-flavored vegetable oil you prefer.

Sugar: We use white granulated sugar for the dough and brown sugar for the filling.

Yeast: I used active dry yeast, but instant yeast works well too. Make sure your yeast is fresh. Whisk 1 teaspoon of yeast in a cup of water. Set aside for 10 minutes. If it gets frothy, your yeast is fresh and good to use.

Leaveners: Baking powder and baking soda help in giving these rolls an extra rise and keep them soft.

Cinnamon: This adds a wonderful warmth to the buttery brown sugar filling. You can also add pumpkin pie spice if you like.

Please see the recipe card for full information about the ingredients and quantities.

How To Make Cinnamon Pumpkin Rolls

Step 1: Begin by warming milk, oil, and sugar without letting it come to a boil. Heat only until the sugar completely dissolves.

Step 2: Allow the mixture to cool to lukewarm before adding the yeast. Set it aside till it is frothy and bubbly, about 5 to 10 minutes.

Step 3: Combine flour and pumpkin purée into the yeast mixture, cover, and then let it rest in a draft-free place until the scraggly dough doubles in volume (about an hour).

Step 4: Knead in the remaining flour, along with baking soda, baking powder, and salt.

Step 5: While you can use the dough right away, I prefer to refrigerate it overnight. It makes the cinnamon pumpkin roll dough so much easier to handle.

Step 6: Gently deflate the risen dough and turn it over on a lightly floured prep surface the next day.

Step 7: Roll the dough out into a large rectangle, brush it with melted butter, and liberally spread cinnamon mixed with brown sugar over it.

Step 8: Starting from the long edge, start rolling the dough into a log, moving towards yourself. Pinch the seam and face it downwards.

Step 9: Slice the log into 2.5 - inch slices.

Step 10: Place the slices in a greased baking dish. I used 2 8-inch pie dishes. You can use one large 9x13-inch baking pan too.

Step 11: Let the rolls rise one more time while your oven preheats, in a draft-free corner of your kitchen (about 10 to 15 minutes).

Step 12: Bake for 20-25 minutes until golden. Cool the pumpkin cinnamon rolls for 10-15 minutes.

Step 13: Pour the glaze over the warm rolls. Let it set for 10-15 minutes before serving.

Top Tips

• The dough is ready for use immediately, but you can store it (covered) for 30 minutes or up to 2 days in the refrigerator. It’ll continue to rise, the slow, long fermentation giving the fall cinnamon rolls a lovely flavor.
• There is no need to knead this dough. Simply mix until you have a soft, slightly tacky dough, and let the yeast do the work.
• Don't pack the rolls too tightly. Give them some room to expand as they rise and bake.
• Use pumpkin puree, not pumpkin pie filling. Check the label to make sure it's 100% pumpkin.
• Don't add too much flour. The dough should be soft and a tad sticky, not dry and stiff.
• Don't overbake the pumpkin rolls. Take them out when they are baked through and light golden.

Store the cooled cinnamon rolls in an airtight container in the refrigerator for up to 5 days. Reheat briefly in the microwave before serving.