Pumpkin Cinnamon Rolls for Fall are soft, fluffy rolls bursting with warm spices and a touch of sweet pumpkin that make them the perfect cozy treat. The rich pumpkin flavor blends beautifully with cinnamon, creating a comforting aroma that fills your kitchen and makes any morning feel special.
I love making these rolls on a crisp fall weekend when I have some extra time to savor the slow rise and watch the dough puff up. The pumpkin keeps them extra moist, and the sweet cinnamon swirl adds just the right amount of spice without overpowering the pumpkin’s natural sweetness. I always find myself sneaking a warm one before they’ve even cooled down!
These rolls are best served fresh out of the oven with a drizzle of cream cheese frosting melting right on top. They pair perfectly with a cup of hot coffee or tea, making them a favorite for breakfast or an afternoon snack. Whenever I make them, they bring everyone to the table with smiles and requests for “just one more.”
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and a soft texture plus fall flavor. Use plain canned pumpkin, not pie filling, to control sweetness. If you can’t find pumpkin, swap with sweet potato puree for a similar texture and taste.
Yeast: Active dry yeast is used here and needs to be activated in warm milk. Instant yeast works too but can be mixed directly with flour. Make sure your milk is not too hot or it could kill the yeast.
Spices: Cinnamon, nutmeg, cloves, and ginger give that classic fall feel. You can adjust the amounts to your taste or use a pre-made pumpkin pie spice blend for convenience.
Butter: Butter keeps the dough rich and tender. Melted butter in the dough adds softness, while softened butter in the filling helps create that delicious cinnamon swirl.
Cream Cheese Frosting: Classic topping for cinnamon rolls. If you prefer a lighter or dairy-free option, try a simple glaze made from powdered sugar and milk or a coconut cream frosting.
How Do I Make Soft, Fluffy Pumpkin Cinnamon Rolls Every Time?
Getting soft, fluffy rolls requires patience and a few key steps:
- Activate the yeast properly: Use warm milk (about 110°F) and sugar to proof the yeast. It should get foamy in 5–10 minutes, which means it’s active and ready.
- Knead the dough well: Work it for 8–10 minutes until soft and elastic. The pumpkin makes the dough slightly sticky—don’t add too much extra flour or rolls may turn tough.
- Let the dough rise: Allow it to double in size in a warm place. This slow rise develops flavor and gives the light crumb you want.
- Second rise after shaping: After rolling and cutting, let rolls rise again in the pan until puffy. This step is key for soft, airy rolls.
- Bake at the right temperature: 350°F is perfect for even baking without drying out the dough.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and letting the dough rise comfortably.
- Measuring cups and spoons – to get your spices and ingredients just right.
- Rolling pin – helps roll out the dough evenly into a rectangle for easy filling and rolling.
- 9×13 inch baking pan – fits all the rolls snugly while giving them space to rise and bake.
- Kitchen towel or plastic wrap – covers the dough to keep it warm and moist during rising.
- Hand mixer or stand mixer with dough hook (optional) – makes kneading easier but you can knead by hand too.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree for a slightly sweeter, earthy flavor that’s just as moist.
- Add chopped pecans or walnuts to the filling for crunch and a nutty contrast to the soft dough.
- Mix mini chocolate chips into the cinnamon sugar filling if you want a chocolate twist.
- Stir a pinch of ground cardamom into the dough or filling for a floral, citrusy note that brightens the spice mix.
Pumpkin Cinnamon Rolls for Fall
Ingredients You’ll Need:
For the Dough:
- 3 ½ to 4 cups all-purpose flour, divided
- 1 packet (2 ¼ tsp) active dry yeast
- ¾ cup warm milk (about 110°F/43°C)
- ½ cup pumpkin puree (not pie filling)
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
For the Filling:
- ½ cup brown sugar, packed
- 2 teaspoons ground cinnamon
- ⅓ cup unsalted butter, softened
For the Cream Cheese Frosting:
- 4 oz (115 g) cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 to 1 ½ cups powdered sugar, sifted
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk or cream, to thin as needed
Time You’ll Need:
This recipe takes about 20 minutes of hands-on prep plus two separate rising times (1 to 1 ½ hours for the first rise and 30 minutes for the second rise), and about 25 to 30 minutes baking time. In total, plan for around 2 ½ hours from start to finish, but much of that is waiting for the dough to rise.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm milk and granulated sugar. Stir in the yeast, then let it sit for 5 to 10 minutes until it becomes foamy. This shows your yeast is active and ready.
2. Make the Dough:
In a large mixing bowl, whisk together 3 ½ cups of flour, salt, cinnamon, nutmeg, cloves, and ginger. Add the pumpkin puree, melted butter, egg, and the yeast mixture. Stir until a dough forms.
3. Knead the Dough:
Turn the dough onto a floured surface and knead for about 8 to 10 minutes. Add small amounts of flour as needed if the dough is sticky because of the pumpkin, but keep it soft and elastic.
4. First Rise:
Place the dough in a lightly greased bowl. Cover it with a towel or plastic wrap and leave it in a warm spot for 1 to 1 ½ hours, or until it doubles in size.
5. Prepare the Filling:
Mix the brown sugar and cinnamon together in a small bowl.
6. Roll and Fill the Dough:
Once risen, punch the dough down gently and roll it out on a floured surface into a 16×12-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle with the cinnamon sugar mixture.
7. Shape the Rolls:
Starting from the long side, roll the dough into a tight log. Cut into 12 equal pieces and place them cut-side up in a greased 9×13-inch baking pan, leaving a bit of room between rolls.
8. Second Rise:
Cover the pan loosely with plastic wrap or a towel and let the rolls rise for about 30 minutes in a warm place until puffy.
9. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until golden brown and cooked through.
10. Make the Frosting:
While the rolls bake, beat the cream cheese and softened butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until fluffy. Add milk or cream a little at a time to reach your desired consistency.
11. Frost and Serve:
Let the rolls cool for 5 to 10 minutes after baking. Spread the cream cheese frosting generously over the warm rolls so it melts slightly. Serve warm and enjoy your cozy fall treat!
Can I Use Canned Pumpkin Pie Filling Instead of Plain Pumpkin Puree?
It’s best to use plain pumpkin puree rather than pie filling, which is already sweetened and spiced. Using pie filling can make the dough too sweet and affect the texture.
Can I Make the Dough or Rolls Ahead of Time?
Yes! You can prepare the dough and refrigerate it after the first rise for up to 24 hours. Let it come to room temperature and complete the second rise before baking. You can also bake the rolls and freeze leftovers, then reheat gently.
Can I Substitute Milk with a Non-Dairy Alternative?
Absolutely! Warm almond milk, oat milk, or soy milk work well to activate the yeast and keep the dough soft. Just make sure the milk is warm, about 110°F, to properly activate the yeast.
How Should I Store Leftover Pumpkin Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven to enjoy them warm again.
