I love bringing pumpkin cinnamon rolls to the Thanksgiving dessert table, where their soft, warmly spiced dough feels right at home among the holiday favorites. Make them ahead for an easier morning, or bake them fresh and serve while the cream cheese icing is still a little soft.
Why You’ll Love This Pumpkin Cinnamon Rolls
These rolls are fluffy, tender, and full of pumpkin and cinnamon flavor without being overly sweet. The pumpkin keeps the dough moist, while brown sugar and warming spices make the filling especially cozy. They’re a lovely change from pie and can be prepared the night before to make Thanksgiving entertaining a little simpler.
Pumpkin Cinnamon Rolls Ingredients & Substitutions
- 3/4 cup warm milk, about 105°F
- 2 1/4 teaspoons instant yeast
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 cup pumpkin puree, not pumpkin pie filling
- 1/4 cup unsalted butter, melted and cooled slightly
- 3 1/2 cups all-purpose flour, plus a little more as needed
- 1 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/3 cup unsalted butter, softened, for the filling
- 2/3 cup packed brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened, for the icing
- 1 cup powdered sugar
- 1 to 2 tablespoons milk, as needed
- 1/2 teaspoon alcohol-free vanilla extract, optional
For the best texture, use pumpkin puree rather than pumpkin pie filling, which already contains sugar and spices. If you have only active dry yeast, dissolve it in the warm milk with a pinch of the sugar and let it stand until foamy before mixing the dough.
Step-by-Step Instructions to Make Pumpkin Cinnamon Rolls
1. Mix the dough
In a large bowl, whisk together the warm milk, instant yeast, and granulated sugar. Add the egg, pumpkin puree, and melted butter, then whisk until smooth. Stir in the flour, salt, and cinnamon until a shaggy dough forms.
2. Knead and let rise
Knead the dough on a lightly floured surface for 7 to 9 minutes, adding flour a spoonful at a time only if it is too sticky to handle. The dough should feel soft and slightly tacky. Place it in a lightly greased bowl, cover, and let rise in a warm spot for about 1 to 1 1/2 hours, until doubled in size.
3. Add the cinnamon filling
Stir the brown sugar, cinnamon, ginger, and nutmeg together in a small bowl. Roll the dough into a rectangle about 16 by 12 inches. Spread the softened filling butter over the surface, then sprinkle the spiced sugar mixture evenly on top, leaving a small border along one long edge.
4. Shape the rolls
Starting at the opposite long edge, roll the dough into a log. Pinch the seam to seal, then cut the log into 12 even rolls using a sharp knife or unflavored dental floss. Arrange them in a greased 9-by-13-inch baking dish, leaving a little space between each roll.
5. Proof and bake
Cover the dish and let the rolls rise for 30 to 45 minutes, until puffy. Heat the oven to 350°F. Bake for 22 to 27 minutes, until the tops are lightly golden and the centers are cooked through. If they brown quickly, loosely cover the pan with foil for the final few minutes.
6. Make the icing and serve
Beat the cream cheese and softened butter until smooth. Mix in the powdered sugar and optional alcohol-free vanilla, then add milk a little at a time until the icing is easy to spread. Let the rolls cool for about 10 minutes before spreading the icing over the top.
Tips for Success
- Check that the milk is warm, not hot. Very hot liquid can keep the yeast from working properly.
- Measure the flour lightly, or weigh it if you have a kitchen scale. Too much flour can make the rolls dense.
- Give the dough enough time to rise. A warm, draft-free spot helps it rise evenly.
- For neat slices, use dental floss to cut the rolled log without squashing it.
- Let the rolls cool briefly before icing so the cream cheese topping stays creamy rather than melting away.
Variations of Pumpkin Cinnamon Rolls
Add 1/3 cup chopped pecans or walnuts to the filling for a little crunch. For a stronger spice flavor, add a pinch of ground cloves or allspice. You can also replace the cream cheese icing with a simple powdered sugar glaze, made by stirring powdered sugar with enough milk to reach a pourable consistency.
Serving Suggestions: What to Pair with Pumpkin Cinnamon Rolls
Serve these rolls warm with coffee, chai, or a mug of hot apple cider. For a Thanksgiving dessert spread, pair them with pumpkin pie, apple crisp, or a bowl of fresh fruit. They’re also a lovely addition to a holiday brunch alongside scrambled eggs and fresh berries.
Storage & Reheating Instructions
Cover leftover rolls and refrigerate them for up to 4 days. Reheat an individual roll in the microwave for about 15 to 20 seconds, or warm several rolls in a covered baking dish at 300°F until heated through. For best results, store the rolls without icing and add the topping just before serving, though iced leftovers can also be refrigerated.
To prepare ahead, shape the rolls and place them in the baking dish. Cover and refrigerate overnight. The next day, let them sit at room temperature for 45 to 60 minutes, or until puffy, then bake as directed.
Memories Made Around the Table
I love the way a pan of warm cinnamon rolls brings everyone into the kitchen before the holiday meal is ready. The smell of pumpkin and spice makes the house feel welcoming, and passing around the first soft, iced rolls is a simple way to make Thanksgiving feel special.
FAQs
Can I make pumpkin cinnamon rolls the night before?
Yes. Shape the rolls, arrange them in the baking dish, cover, and refrigerate overnight. Let them warm up and become puffy at room temperature before baking.
Can I use canned pumpkin puree?
Yes. Canned pumpkin puree works well. Be sure to choose plain puree rather than pumpkin pie filling, which is already sweetened and spiced.
How do I know when the rolls are done?
The tops should be lightly golden, and the centers should look set rather than doughy. If you have an instant-read thermometer, the center roll should reach about 190°F.
Can I freeze these rolls?
Yes. Freeze baked, cooled rolls without icing in an airtight container for up to 2 months. Thaw them overnight in the refrigerator or at room temperature, warm them, and add freshly made icing.
Final Thoughts
These pumpkin cinnamon rolls bring soft, spiced comfort to Thanksgiving dessert or a holiday breakfast. Make them ahead when you can, save a little extra icing for the table, and enjoy them warm with the people you love.
Pumpkin Cinnamon Rolls
Equipment
- 1 Large mixing bowl
- 1 Rolling Pin
- 1 9-by-13-inch baking dish
- 1 Oven
Ingredients
Dough
- 0.75 cup warm milk about 105°F
- 2.25 teaspoons instant yeast
- 0.25 cup granulated sugar
- 1 large egg at room temperature
- 0.5 cup pumpkin puree not pumpkin pie filling
- 0.25 cup unsalted butter melted and cooled slightly
- 3.5 cups all-purpose flour plus a little more as needed
- 1 teaspoon fine salt
- 1 teaspoon ground cinnamon
Filling
- 0.33 cup unsalted butter softened
- 0.67 cup brown sugar packed
- 1.5 tablespoons ground cinnamon
- 0.25 teaspoon ground ginger
- 0.125 teaspoon ground nutmeg
Icing
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1 to 2 tablespoons milk as needed
- 0.5 teaspoon alcohol-free vanilla extract optional
Instructions
Dough
- In a large bowl, whisk together the warm milk, instant yeast, and granulated sugar. Add the egg, pumpkin puree, and melted butter, then whisk until smooth. Stir in the flour, salt, and cinnamon until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 7 to 9 minutes, adding flour a spoonful at a time only if it is too sticky to handle. The dough should feel soft and slightly tacky. Place it in a lightly greased bowl, cover, and let rise in a warm spot for about 1 to 1 1/2 hours, until doubled in size.
Filling and shaping
- Stir the brown sugar, cinnamon, ginger, and nutmeg together in a small bowl. Roll the dough into a rectangle about 16 by 12 inches. Spread the softened filling butter over the surface, then sprinkle the spiced sugar mixture evenly on top, leaving a small border along one long edge.
- Starting at the opposite long edge, roll the dough into a log. Pinch the seam to seal, then cut the log into 12 even rolls using a sharp knife or unflavored dental floss. Arrange them in a greased 9-by-13-inch baking dish, leaving a little space between each roll.
- Cover the dish and let the rolls rise for 30 to 45 minutes, until puffy. Heat the oven to 350°F. Bake for 22 to 27 minutes, until the tops are lightly golden and the centers are cooked through. If they brown quickly, loosely cover the pan with foil for the final few minutes.
Icing
- Beat the cream cheese and softened butter until smooth. Mix in the powdered sugar and optional alcohol-free vanilla, then add milk a little at a time until the icing is easy to spread. Let the rolls cool for about 10 minutes before spreading the icing over the top.