Pumpkin Cinnamon Rolls Recipe (2024)

Ooey gooey cinnamon rolls are a great way to start your weekend. Our pumpkin cinnamon rolls recipe has all the great cinnamon, nutmeg, cloves, and pumpkin flavors. The perfect fall treat.

My family and I normally have cinnamon rolls once during the weekend. It’s almost becoming a tradition of sorts. With that said, we have tried so many different kinds of recipes.

This just might be my favorite pumpkin recipe.

They do take a little time, but they are oh so worth it!! Full of the butter goodness of a roll and the sweetness of a dessert. What more could you ask for?

Since it is Fall I do feel inspired to tell you about some of my other favorite pumpkin recipes to make your autumn even more festive!

You have to try ourInstant Pot Pumpkin Snickerdoodle Bread,Pumpkin Sheet Cake Recipe, The Best Pumpkin Roll Recipe and you definitely cannot forget thePumpkin Spice Muffins Recipe.

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HOMEMADE PUMPKIN CINNAMON ROLLS RECIPE INGREDIENTS:

Warm water
Yeast
Sugar
Milk
Eggs
Canned pumpkin puree
Margarine
Nutmeg
Cloves
Salt
Flour
Butter
Cream cheese
Vanilla extract
Powdered sugar
Raisins/chopped walnuts/pecans (choose one, but they are also optional)

Since it is Fall you might have a pumpkin that you are looking for pumpkin puree recipe ideas, so why not use the pumpkin puree it in this recipe?! Take a look atThe Pioneer Woman’s Best Pumpkin Puree Recipeand use it in place of the canned pumpkin.

HAVE THESE KITCHEN NECESSITIES HANDY:

Small mixing bowl (3)
Wooden spoon
Stand mixer (THISis a great one and normally comes with a dough hook)
Dough hook
Measuring cups
Nonstick cooking spray
Large mixing bowl
Plastic wrap
Hand mixer
Rolling pin (THISis an awesome one!)
Rubber spatula
Sharp knife
9×13 baking pan

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Looking for more pumpkin recipes?! Try our Mini Pumpkin Pies!

Serves: 12 rolls

Pumpkin Cinnamon Rolls Recipe

5 from 1 vote

Ooey Gooey cinnamon rolls are a great way to start your weekend. Our Pumpkin Cinnamon Rolls Recipe has all the great cinnamon, nutmeg, cloves, and pumpkin flavors. The perfect fall treat.

Prep Time 3 hours hrs

Cook Time 15 minutes mins

Total Time 3 hours hrs 15 minutes mins

PrintPin

Ingredients

1/4 cup warm water
2 1/2 teaspoons yeast
1 teaspoon sugar
1/2 cup milk
2 eggs
1 cup canned pumpkin puree
1/3 cup margarine melted
1/2 cup sugar
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon salt
5-6 cups flour

Filling

1/2-2/3 cup canned pumpkin puree to your preference
1/2 cup butter room temperature
1 cup brown sugar
2 Tablespoons cinnamon

Cream Cheese Frosting

4 ounces cream cheese room temperature
3 Tablespoons butter
1/2 teaspoon vanilla
2 – 2 1/2 cups powdered sugar

Instructions

Combine warm water, yeast, and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth doubles.
In mixer fitted with dough hook, combine milk, eggs, pumpkin, margarine, 1/2 sugar, nutmeg, salt, and cloves. Mix until smooth (don't have a mixer? You can still make these. I first used a wooden spoon until it got to be too hard and then I started using my hands. You have to knead it for a while to get that smooth consistency, but it can be done).
Add four cups flour to the mixing bowl. Pour frothed yeast mixture on top of flour. Knead about 5 minutes, adding flour 1/2 cup at a time until dough barely begins to clean the sides of the mixing bowl. Dough should be smooth and moist, but not sticky.
Spray a bowl with nonstick cooking spray. Place dough in greased bowl. Cover with a wet towel, or plastic wrap sprayed with non-stick cooking spray. Allow dough to raise until doubled, or about one hour.
While dough is raising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl, combine brown sugar and cinnamon, set both bowls aside.
Pour dough out on slightly floured surface. Roll into a rectangle 16×21 inches, dough should be about 1/4 inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.
Roll up long side of the dough, forming a long tube. Cut tube with a sharp knife, about every two inches, making 12 rolls. Place rolls in lightly greased 9×13 inch baking pan. Cover and let rise until the dough has nearly doubled, about 30 minutes.
Preheat oven to 400 degrees.
Bake rolls in oven until golden brown, about 15-20 minutes While rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla to make frosting. Spread frosting on warm rolls before serving.

Notes

If you’re looking for more Pumpkin Cinnamon Rolls try our Mini Pumpkin Cinnamon Rolls!

Nutrition

Calories: 516 kcal · Carbohydrates: 98 g · Protein: 9 g · Fat: 11 g · Saturated Fat: 4 g · Cholesterol: 40 mg · Sodium: 323 mg · Potassium: 228 mg · Fiber: 4 g · Sugar: 54 g · Vitamin A: 5197 IU · Vitamin C: 1 mg · Calcium: 87 mg · Iron: 3 mg

Equipment

Stand Mixer
Mixing Bowl
Non-stick Cooking Spray
Plastic Wrap
9×13-inch Baking Pan

Recipe Details

Course: Breakfast, Dessert

Cuisine: American

Recipe Source: Compliments To The Chef

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The Cottage Market {Andrea} ? says:

I am so making these...yum...thanks for sharing...yor recipes rock...holiday hugs
KAT says:

Super - YUM !
- KAT -
ladywiththeredrocker says:

This look so stinking good! Need to try them right now! Pinning! Thanks for sharing!
Stephanie @ Ladywiththeredrocker.wordpress.com
See Also
Soft Gingerbread Cookie Recipe
Barb says:

Finally someone who gives the right amount of cinnamon needed for a good tasting recipe thank you! These look terific.
Bonny D says:

Saw it, made it, ate it. Going for another! I made my dough in the bread maker, since I forgot the pumpkin till after I added the flour, I put it in the corner on top of the flour, so I needed to help the mixing a bit in the beginning. The recipe made a lot of dough, so I split it in half and made two logs, raised the rolls for 45 minutes, and made 20 large delish rolls. Thanks for posting!
Brandi says:

i have found that if i put a boiling pot of water in the oven(oven is off of course) that i can put my dough in the oven un covered it stays nice and moist and it rises wonderfully.
Suzanne says:

I can't wait to make these for Thanksgiving company!! Can these be made ahead and frozen? Would you cook all the way or just slightly before freezing? Or freeze the dough? Thanks :}
Camille says:

I think that you could totally make these ahead of time and freeze them! I would probably go all the way to step 7 and then freeze them before doubling . . . then pull them out and let them rise before you want to cook them. Or you could totally cook them and then freeze them (I just worry about them getting soggy when you thaw them out). I am so sorry- I have never froze them like this, but I think that it will work. Good luck!!! And happy Thanksgiving!
S2K says:

Just made them and they are DELISH! I let the first rise go longer because I had to take my kids roller skating, and I think I should have baked them a tad bit longer (they were a bit doughy in some spots) but they came out fabulously!
Christina says:

I cannot wait to try these! I was wondering, do you think they can be prepped the night before (through step 7) and then refrigerated over night to bake in the morning? I guess I am just concerned about how much they will rise if given the opportunity! :)
Lucy says:

Have just discovered your blog and am loving every post! We are having the garlic, brown sugar chicken tonight. When yeast is mentioned.......what kind are you using? I have some fresh in the fridge and wanted to make sure I had the quantity right. Thanks Lx
Cyd says:

We use all kinds of yeast. Right now I have Red Star active dry yeast in my fridge! :)
Shauna Lindo says:

Recipe says add 4 cups to bowl and yeast mixture on top of that. ... but then says add flour 1/2 cup at a time. Where is the pumpkin part of the rolls? Sorry to be dense here! I don't want to mess up!
Cyd says:

If you go down to #6 in the directions it says: Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about 1/4 inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.So the pumpkin part of the recipe is spread over the rolled out dough.
Rose says:

OMG. I tried this recipe, adjusting for the high altitude in which I live, and they are absolutely amazing. I have been looking for a pumpkin cinnamon roll recipe that had a good amount of pumpkin. I chose this one because it also had pumpkin in the filling. This recipe is definitely a keeper. I am in heaven. Seriously.
Randi says:

Wondering about this too. Did anyone ever try it? Do they rise too much in the fridge overnight?
Jenn G says:

Baking right now! I can't wait to try them! They look and smell amazing! Also, they're HUGE! Haha!
Gina Blake says:

I am wondering if it's important to use margarine in the dough, or would butter work too?
Momma Cyd says:

They should be fine with butter too!
Laura M says:

Yuuuuuummmmy!!! Thank you for such a delicious recipe. II halved it to make smaller rolls, worked wonderfully! This recipe is going on my "make again" Pinterest board!!

About The Author:

Camille Beckstrand

Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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