Pumpkin Cinnamon Rolls

Fall always brings out the baker in me, and nothing feels more seasonal than pumpkin cinnamon rolls. There’s something magical about that combination of soft dough, spiced pumpkin filling, and warm cinnamon—it’s like a taste of autumn with every bite!

I got the recipe from Ambitious Kitchen, and it has become a family favorite. The process is fun and meditative: mixing the dough, spreading the pumpkin filling, and waiting for those golden rolls to rise in the oven.

One thing I love about this recipe is how easy it is to follow, even if you’re not an experienced baker. The dough comes out perfectly soft every time, and the pumpkin adds just the right amount of fall flavor without being overwhelming. Plus, the cinnamon-sugar filling is heavenly—it melts into gooey goodness that makes each bite irresistible.

I like to make them on slow Sunday mornings when I have a little extra time, but they’re also perfect for sharing during the holidays or at weekend brunch with friends and family. And let’s be honest, the smell of these rolls baking is reason enough to whip up a batch any day of the week!

To make things even better, I top them off with a cream cheese or maple glaze, which takes them to a whole new level. If you’re a pumpkin lover (or even if you just like cinnamon rolls), you have to try this recipe.

Here's what you'll need:

• ¾ cup milk (whole, 2% or almond milk will all work)

• ¼ cup granulated sugar

• 2 ¼ teaspoons quick rise yeast (1/4-ounce package yeast)

• ¾ cup pumpkin puree

• ¼ cup melted butter

• 1 egg, at room temperature

• 4 cups bread flour

• 2 tablespoons pumpkin pie spice

• 3/4 teaspoon salt

For the Filling:

• 2/3 cup dark brown sugar

• 1 ½ tablespoons ground cinnamon

• ¼ cup butter, at room temperature

For the Cream Cheese Glaze:

• 4 ounces cream cheese, at room temperature

• 3 tablespoons butter, at room temperature

• 1/4 cup powdered sugar

• 4 tablespoons pure maple syrup

• Pinch of salt

For the Garnish:

• Sprinkle of ground cinnamon

How to make these Cinnamon rolls (broken down into simple steps):

• Warm the milk to about 110°F, then combine it with sugar and yeast in the bowl of a mixer.

• Add pumpkin purée, egg, and melted butter, mixing until smooth.

• Stir in bread flour, pumpkin spice, and salt to form dough.

• Knead the dough for 8-10 minutes using a mixer or by hand.

• Let the dough rise in a greased bowl for about an hour until it doubles in size.

• Roll out the dough into a 14x16-inch rectangle, spread with softened butter, and sprinkle with cinnamon-sugar mixture.

• Tightly roll the dough, seal the edges, and cut into 1-inch sections to make 12 rolls.

• Place rolls in a greased baking pan, let them rise again for 30 minutes, and then bake at 350°F for 20-25 minutes.

• Once slightly golden, allow to cool before frosting with a cream cheese glaze.

  Enjoy your soft, gooey pumpkin cinnamon rolls!

Want more of my favorite recipe's??

Check out my Self Nourishing Cookbook

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