I love serving these pumpkin cinnamon rolls when Thanksgiving calls for a cozy dessert that feels a little different from pie. They have tender pumpkin dough, a warmly spiced brown sugar swirl, and a creamy icing that makes them right at home on a holiday table.
Why You’ll Love This Pumpkin Cinnamon Rolls
These rolls bring all the comforting flavors of fall into a soft, pull-apart treat. Pumpkin adds moisture and a gentle sweetness to the dough, while cinnamon and pumpkin spice make every bite fragrant and festive. You can bake them for dessert, serve them with coffee after dinner, or prepare them ahead to make Thanksgiving hosting easier.
Pumpkin Cinnamon Rolls Ingredients & Substitutions
- 3/4 cup warm whole milk, about 105°F
- 2 1/4 teaspoons instant yeast
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree, not pumpkin pie filling
- 1 large egg, at room temperature
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon salt
- 4 cups all-purpose flour, plus up to 1/2 cup as needed
- 4 tablespoons unsalted butter, softened, for the filling
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 4 ounces cream cheese, softened, for the icing
- 2 tablespoons unsalted butter, softened, for the icing
- 1 cup powdered sugar
- 1/2 teaspoon alcohol-free vanilla extract
- 1 to 2 tablespoons milk, as needed for the icing
For a richer dough, use whole milk. If you have active dry yeast, bloom it in the warm milk with a pinch of the sugar for about 5 to 10 minutes before mixing. You can use a homemade pumpkin spice blend or simply add a little extra cinnamon.
Step-by-Step Instructions to Make Pumpkin Cinnamon Rolls
1. Mix the dough
In a large bowl, stir together the warm milk, instant yeast, and sugar. Add the pumpkin puree, egg, melted butter, and salt. Mix in 4 cups of flour until a shaggy dough forms. If it feels very sticky, add more flour a tablespoon at a time, using only as much as needed.
2. Knead and let the dough rise
Knead the dough by hand on a lightly floured surface for 8 to 10 minutes, or use a stand mixer with a dough hook for about 6 to 8 minutes. The finished dough should be soft and slightly tacky. Place it in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
3. Make the filling and shape the rolls
Stir together the brown sugar, cinnamon, and pumpkin pie spice. Roll the risen dough into a rectangle about 12 by 16 inches. Spread the softened filling butter over the dough, leaving a small border along one long edge, then sprinkle the spiced sugar evenly on top. Roll the dough up from the opposite long edge and pinch the seam closed. Cut into 12 even rolls and arrange them in a greased 9-by-13-inch baking dish.
4. Give the rolls a second rise
Cover the baking dish and let the rolls rise for 30 to 45 minutes, until puffy. While they rise, heat the oven to 350°F. The rolls should look soft and expanded but still hold their shape.
5. Bake and ice
Bake for 22 to 27 minutes, until the tops are lightly golden and the centers are cooked through. Let the rolls cool for about 10 minutes. Beat the cream cheese and butter until smooth, then mix in the powdered sugar and alcohol-free vanilla. Add milk a little at a time until the icing is easy to spread. Spoon it over the warm rolls and serve.
Tips for Success
- Measure the flour carefully and add extra only if the dough is too sticky to handle. Too much flour can make the rolls dense.
- Use warm, not hot, milk. Very hot liquid can interfere with the yeast.
- Check that your pumpkin puree is plain pumpkin, not sweetened pie filling.
- For neat slices, use unflavored dental floss or a sharp serrated knife to cut the rolled dough.
- Let the rolls cool briefly before icing so the topping softens over them without melting away completely.
Variations of Pumpkin Cinnamon Rolls
For a little crunch, add 1/3 cup finely chopped pecans or walnuts over the filling. If you prefer a simpler topping, skip the cream cheese and drizzle the rolls with a quick powdered sugar icing made with powdered sugar and milk. You can also add a pinch of ground ginger or nutmeg to the filling for deeper fall spice.
Serving Suggestions: What to Pair with Pumpkin Cinnamon Rolls
Serve these rolls warm as a Thanksgiving dessert alongside coffee, black tea, or hot apple cider. They also make a lovely addition to a holiday brunch spread with fresh fruit and a savory egg dish. For dessert, offer them after dinner with a small scoop of vanilla ice cream or a spoonful of softly whipped cream.
Storage & Reheating Instructions
Cover leftover rolls and keep them in the refrigerator for up to 4 days. Reheat an individual roll in the microwave for about 15 to 20 seconds, or warm several covered rolls in a 300°F oven until heated through. To make them ahead, shape the rolls and place them in the baking dish, cover, and refrigerate overnight. Let them sit at room temperature while the oven heats, then bake as directed, allowing extra time if they still feel chilled.
Memories Made Around the Table
I like bringing a pan of these rolls to the table while everyone is lingering after Thanksgiving dinner. The cinnamon scent fills the kitchen, and it is always fun to watch people reach for one more soft, icing-covered roll. They make a relaxed, shareable dessert for a holiday gathering, especially when there is room for something beyond the usual pie.
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 sit at room temperature while the oven preheats, then bake until puffed and golden. They may need a few extra minutes in the oven.
Can I use canned pumpkin puree?
Yes, plain canned pumpkin puree works well. Avoid pumpkin pie filling, which already contains sugar and spices and can change the flavor and texture of the dough.
How do I know when the rolls are fully baked?
The tops should be lightly golden and the center rolls should look set rather than doughy. If you have an instant-read thermometer, the center of a roll should reach about 190°F.
Can I freeze the baked rolls?
Yes. Let them cool completely, then wrap them well and freeze for up to 2 months. Thaw in the refrigerator overnight and warm before serving. For the best texture, add the icing after reheating.
Final Thoughts
These pumpkin cinnamon rolls are soft, warmly spiced, and easy to share, making them a memorable choice for Thanksgiving dessert. Prepare them ahead when you can, then serve them slightly warm for a cozy finish to the holiday meal.
Pumpkin Cinnamon Rolls
Equipment
- 1 Large bowl
- 1 Stand mixer with dough hook optional
- 1 9-by-13-inch baking dish
- 1 Oven
Ingredients
Dough
- 0.75 cup whole milk warm, about 105°F
- 2.25 teaspoons instant yeast
- 0.25 cup granulated sugar
- 0.5 cup pumpkin puree not pumpkin pie filling
- 1 large egg at room temperature
- 4 tablespoons unsalted butter melted and cooled slightly
- 1 teaspoon salt
- 4 cups all-purpose flour plus up to 1/2 cup as needed
Filling
- 4 tablespoons unsalted butter softened
- 0.5 cup brown sugar packed
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Icing
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 0.5 teaspoon alcohol-free vanilla extract
- 1 tablespoon milk up to 2 tablespoons, as needed for the icing
Instructions
- In a large bowl, stir together the warm milk, instant yeast, and sugar. Add the pumpkin puree, egg, melted butter, and salt. Mix in 4 cups of flour until a shaggy dough forms. If it feels very sticky, add more flour a tablespoon at a time, using only as much as needed.
- Knead the dough by hand on a lightly floured surface for 8 to 10 minutes, or use a stand mixer with a dough hook for about 6 to 8 minutes. The finished dough should be soft and slightly tacky. Place it in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
- Stir together the brown sugar, cinnamon, and pumpkin pie spice. Roll the risen dough into a rectangle about 12 by 16 inches. Spread the softened filling butter over the dough, leaving a small border along one long edge, then sprinkle the spiced sugar evenly on top. Roll the dough up from the opposite long edge and pinch the seam closed. Cut into 12 even rolls and arrange them in a greased 9-by-13-inch baking dish.
- Cover the baking dish and let the rolls rise for 30 to 45 minutes, until puffy. While they rise, heat the oven to 350°F. The rolls should look soft and expanded but still hold their shape.
- Bake for 22 to 27 minutes, until the tops are lightly golden and the centers are cooked through. Let the rolls cool for about 10 minutes. Beat the cream cheese and butter until smooth, then mix in the powdered sugar and alcohol-free vanilla. Add milk a little at a time until the icing is easy to spread. Spoon it over the warm rolls and serve.