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I made this pumpkin rolls recipe for a friend who loves pumpkin. I looked at a few pumpkin pie recipes and tried to include some of the same ingredients. The result was delicious! Pumpkin pie spice does double duty in both the pumpkin dough and the sugary filling and the sweet cream cheese glaze makes these tender, moist pumpkin rolls just perfect for a fall or winter brunch.

Recipe Summary

prep:
30 mins
cook:
35 mins
additional:
50 mins
total:
1 hr 55 mins
Servings:
12
Yield:
12 pumpkin rolls
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What's cozier than a cinnamon roll? A pumpkin cinnamon roll, of course! 

Pumpkin Cinnamon Rolls Ingredients

These are the ingredients you'll need for this pumpkin cinnamon rolls recipe: 

· For the dough: active dry yeast, warm water, pumpkin puree, white sugar, evaporated milk, olive oil, egg, pumpkin pie spice, all-purpose flour, and butter
· For the filling: brown sugar and pumpkin pie spice
· For the glaze: confectioners' sugar, milk, butter, cream cheese, and vanilla extract

Kelsandra's Pumpkin Cinnamon Rolls closeup in front of pumpkins
Credit: Alberta Rose

How to Make Pumpkin Cinnamon Rolls

You'll find a full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these pumpkin cinnamon rolls: 

1. Make a stiff dough with yeast, water, pumpkin, white sugar, evaporated milk, oil, an egg, and flour.
2. Knead the dough on a floured surface until it's smooth but slightly sticky. Form the dough into a ball and let it rise in a warm place. 
3. Punch the dough down and roll it out on a floured work surface.
4. Brush the dough with melted butter, then sprinkle it all over with a mixture of brown sugar and pumpkin pie spice. 
5. Roll the dough into a log and cut it into 12 equal rolls. 
6. Bake the rolls until they're golden brown. 
7. Beat the confectioners' sugar, milk, butter, cream cheese, and vanilla. Pour the glaze over the warm rolls. 

How to Store Pumpkin Cinnamon Rolls

Store the pumpkin cinnamon rolls in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. 

Kelsandra's Pumpkin Cinnamon Rolls closeup with a drizzle of icing
Credit: My Hot Southern Mess

Can You Freeze Pumpkin Cinnamon Rolls?

Yes! You can freeze baked cinnamon rolls for up to three months. You might want to flash freeze them first (freeze them overnight on a baking sheet) before transferring them to a freezer bag to keep them from sticking together. Wrap the freezer bag in foil to prevent freezer burn. Thaw in the fridge overnight.

You can also freeze the unbaked rolls and you can bake them straight from frozen — just add an extra 10-15 minutes to the bake time to ensure they cook through. 

Allrecipes Community Tips and Praise

"Seriously amazing rolls," raves Michelle Clark1. "I love cooking projects like this. If you have kids, it's a memorable day to go pick pumpkins and let them see the entire process (even making dough from yeast)."

"This is an outstanding cinnamon roll recipe," according to Alberta Rose. "I highly recommend this one. I followed the recipe just as it's written, with the exception of two minor additions and one omission: I added raisins to the filling and a teaspoon of orange zest to the icing."

"My husband claims these are the best cinnamon rolls I have ever made," says mominml. "I have to agree that these are some delicious cinnamon rolls. The dough is amazing to work with. It rose nicely, rolled perfectly and baked up light and fluffy."

Editorial contributions by Corey Williams

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Dough:
Filling:
Glaze:

Directions

Instructions Checklist
  • Make the dough: Pour warm water into a large mixing bowl and sprinkle yeast over top. Allow to stand until yeast begins to form a creamy foam, 5 to 10 minutes.

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  • Add pumpkin puree, sugar, evaporated milk, olive oil, and egg to the yeast mixture; mix until thoroughly combined. Stir in pumpkin pie spice, then mix in about 5 cups of flour, or as needed, until a stiff dough forms.

  • Turn dough out onto a floured work surface and knead until smooth and elastic, but still slightly sticky, about 8 minutes. Form dough into a ball, then place in an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  • Punch down the dough, then roll it out on a floured work surface to an 18x26-inch rectangle. Brush the top with melted butter.

  • Make the filling: Mix together brown sugar and pumpkin pie spice in a small bowl; sprinkle evenly over the buttered dough. Start at the longer edge and roll dough over filling into a log. Pinch the seam closed, then use a serrated knife to cut the log into 12 equal rolls. Transfer rolls to the prepared baking dish with the cut-sides facing up.

  • Bake in the preheated oven until light golden brown on the edges, 30 to 40 minutes.

  • While the rolls are baking, make the glaze: Beat confectioners' sugar, milk, butter, cream cheese, and vanilla in a bowl until well combined.

  • Remove pumpkin rolls from the oven and immediately spread glaze over top.

Cook's Note:

If you would prefer a slightly lighter texture, allow the rolls to rise (covered) 30 minutes after placing in the baking pan before putting them in the oven.

Nutrition Facts

514 calories; protein 8.2g; carbohydrates 90.7g; fat 13.8g; cholesterol 42.3mg; sodium 176.4mg. Full Nutrition
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