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Pumpkin Cinnamon Rolls

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I know we all love this cinnamon roll recipe and this cinnamon roll recipe, but have you tried Pumpkin Cinnamon Rolls? Soft, sweet and so addicting, this festive, new version of cinnamon rolls will have everyone swooning. Since Pumpkin Spice everything is all the rage, it makes perfect sense to add pumpkin to a huge batch of cinnamon rolls and slather them with maple frosting. Yum!

Pumpkin Cinnamon Rolls recipe With Frosting

Pumpkin Cinnamon Roll Basics

Just like with most from scratch baking, you’ll need a few pantry ingredients ( I’m looking at you flour, sugar, butter and salt) you probably already have to make these Pumpkin Cinnamon Rolls! Here are some tips for a few ingredients used in this recipe. For specific measurements and directions, be sure to scroll down to the printable recipe card at the bottom of this post.

  • Active Dry Yeast– My favorite brand of active dry yeast is the Le Saf brand. I buy it from Costco in 1 pound packs and store any extras in a clean, glass jar in the fridge. It lasts months!
  • Warm Water + Warm Milk– I like using both for making this dough. For best results, use a thermometer to ensure you don’t go above 110-115 degrees F. If in doubt, err on the side of cooler than warmer.
  • Brown Sugar– light or dark brown sugar is fine to use, you just want it to be fresh (read: not hard as a rock) for easy spreading in the filling.
  • 100% Pure Pumpkin vs Pumpkin Pie Filling– These are often mistaken as the same thing, but they are not. Pumpkin Pie Filling has added spices and sweeteners in it, while 100% Pure Pumpkin is simply cooked, pureed and canned pumpkin. Make sure you’re using 100% pure pumpkin for this recipe.
  • Cinnamon + Nutmeg– this is a classic combination of flavors to use with pumpkin. Pumpkin Pie Spice works well in a pinch as well.

What Should I Do If My Yeast Doesn’t Get Bubbly?

If you have let the yeast proof 5-10 minutes and you’re not seeing foamy bubbles, that means your yeast is not alive and your rolls won’t rise. Your water was too hot and you killed the yeast OR you’re using old yeast and it was dead to begin with. Throw it out and start again with lukewarm water and/or fresher yeast.

Why Are My Cinnamon Rolls Not Very Soft After Baking?

Because there is a lot of sugar in these pumpkin cinnamon rolls, most of the time the sugar has just crystalized on top of the rolls after baking. The quick solution is frosting the rolls while they are warm, softening those tops right up. Also adding too much flour to the dough can make your rolls tough and dry. Dry dough will also make it difficult for the rolls to rise. See my ‘What to Look For” section below when making the pumpkin cinnamon roll dough.

unbaked cinnamon rolls in baking pan

How to Make Pumpkin Cinnamon Rolls

When working with yeast and making any kind of bread product, patience is basically the main “ingredient” you’ll need. While this isn’t a hard recipe per se, it just takes some time. The steps are easy if you take them one by one. Lots of guidance found in the recipe card below!

Make the Roll Dough

Stir yeast, 1/4 tsp sugar, and warm water together until dissolved. Set aside to get bubbly. Stir yeast mixture together with warm milk, melted butter, pumpkin, sugar, salt and half the flour. Add in more flour bit by bit until dough forms and is sticky to the touch but doesn’t leave a residue on your hands. You might not use all the flour and you may need more flour.

What to look for: Your dough should come together on the dough hook, the bowl should be mostly clean and the dough itself should be smooth and feel tacky but not sticky enough to leave a residue on your hands. Set this aside to proof.

Proof the Dough (Let it Rise)

Proof dough in a well-greased bowl. Cover and rise 1 hour or until doubled in size.

unbaked Cinnamon Rolls in glass pan

Form the Pumpkin Cinnamon Rolls

Roll out dough to be a 12×24 inch rectangle. Spread dough with melted butter and maple syrup. Sprinkle brown sugar, cinnamon and nutmeg over the top.

Roll dough up long ways and cut into 16 even, large rolls. Place into greased baking pans.

Rise for a Second Time (Second Proof)

Cover the formed rolls with plastic wrap or a clean kitchen towel and rise again another 45 minutes or until they look puffed and not quite doubled in size again. This will happen quicker than the first rise.

Bake

Place pan in the oven and bake until the tops are golden brown. Keep a close eye on them to keep from over baking.

Make the Maple Frosting and Top Warm Rolls

Combine powdered sugar, vanilla extract, maple extract, milk and melted butter together until you have smooth consistency. Spread warm rolls with frosting. Serve and enjoy warm!

Pumpkin Cinnamon Rolls

Making Dough Ahead

I love working with this dough because its so darn versatile! You can make it ahead and stop at just about any step within the recipe and save for later in the fridge or freezer.

After the Dough is Made Before the First Proof

  • Refrigeration: At this point, you can store the dough covered in the refrigerator for up to 24 hours (it will rise in the fridge).
  • Freezer: freeze in an airtight container or zip top bag for up to 3 months. To use, defrost and rise on the counter in a greased bowl, about 4 hours. Roll and fill as usual.

After the Dough is Filled and Formed into Rolls, Before the Second Proof

  • Refrigeration: At this point, you can store the pans of rolls covered in the refrigerator overnight to slowly rise. Before baking, you will want to bring the rolls to room temperature before baking to ensure an even bake, about 1 hour on your counter.
  • Freezer: To freeze, place cut rolls into an airtight container separated by parchment paper or in a zip top plastic bag. To defrost, place frozen rolls into a greased baking pan and cover gently with plastic wrap. Let rolls defrost and rise, then bake as usual.

Storing Baked Rolls

These will last up to 2 full days at room temperature as long as they are in an airtight container or covered tightly with plastic wrap. They will last up to 4 days in the refrigerator. Of course, before enjoying, be sure to microwave for a few seconds to warm them up for maximum deliciousness.

  • To Freeze- let Pumpkin Cinnamon Rolls cool completely before wrapping them tightly in aluminum foil, and then placing them in a freezer safe ziplock bag. These will stay fresh in the freezer for 1-2 months.
  • To Reheat from Frozen– I have found its best to let them thaw overnight in the fridge. Then place the Pumpkin Cinnamon Rolls on a baking sheet and cover with foil in a 250 degree oven for 15-20 minutes. Check to make sure the rolls are warmed through.

Loved Pumpkin Cinnamon Rolls? Give These Favorites a Try…

I hope you love it as much as we do at my house! Be sure to save/bookmark/pin/print this recipe and add it to your recipe box! It’s a good one you’re not going to want to lose. Have a great day, friends!

Pumpkin Cinnamon Rolls

Soft, sweet and so addicting, this pumpkin cinnamon rolls recipe with maple glaze will have you and everyone you feed them to swooning.
servings 16 rolls
Prep Time 2 hrs 30 mins
Cook Time 20 mins
Total Time 2 hrs 50 mins

Ingredients

for the dough–

for the filling–

  • 2 tablespoons very soft butter
  • 1/4 cup maple syrup
  • 3/4 cup packed brown sugar
  • 2 tablespoons cinnamon
  • 1/2 teaspoon nutmeg optional

for the glaze–

  • 2 cups powdered sugar
  • 1/4 teaspoon vanilla extract
  • 3/4 teaspoon maple extract optional
  • 2-3 tablespoons milk
  • 2 tablespoons melted salted butter

Instructions

  • In large bowl, sprinkle yeast and 1/4 teaspoon sugar over warm water. Stir and proof 5-10 minutes. After yeast has foamed, stir in milk, butter, sugar, salt, pumpkin puree, and half the flour. Stir in flour by 1/2 cup increments.
  • When you can no longer stir, remove dough to board and knead in remaining flour or until dough is similar to bread dough, slightly sticky but won't stick to your hands. (For me, it took me about 5 minutes of kneading and I used 5 1/2 cups flour.)
  • Lightly grease dough ball and place into a clean bowl. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft free area in your kitchen. Let dough rise for 1-2 hours or until doubled in size.
  • While waiting for dough to rise, grease 1-9×13 pan and 1 pie plate or 8×8 square dish. In a small bowl, stir maple syrup and butter together.
  • Punch down dough and remove to a clean, lightly greased board. Roll dough out to be 24×12 inch rectangle (approximately).
  • Pour butter and maple syrup mixture over rolled dough and spread out to moisten entire surface.
  • Sprinkle brown sugar, cinnamon and nutmeg over top dough and press down lightly. Roll dough up lengthwise to be a long, skinny log. Pinch edges of dough together. Using a sharp knife, cut entire log in half (to get 2). Cut those halves in half again (to get 4). Cut those halves in half again (to get 8 ) and then again (to get 16).
  • Place rolls in prepared pans. (12 rolls in the 9×13, 4 in the other.) If some of the filling oozes out onto your board while cutting, scrape it off and place on top of the rolls to bake (we don't want to loose any filling!).
  • Cover rolls to rise again for 1 hour or until they have almost doubled in size. Bake at 350 degrees for 20-25 minutes or until top of rolls are golden brown. (Check them after 18 minutes just to be sure you don't over bake).
  • While rolls are baking, mix powdered sugar, vanilla, maple extract, milk and melted butter together until smooth. Spread over hot rolls and serve warm.

Nutrition

Calories: 350kcal | Carbohydrates: 69g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 214mg | Potassium: 112mg | Fiber: 2g | Sugar: 37g | Vitamin A: 2013IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Cinnamon Rolls

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Recipe Rating




54 Responses
  1. Barbara Bakes

    I saw Pumpkin Cinnamon Rolls on another site yesterday. They look scrumptious. They sound perfect for Halloween morning.

  2. Sherry D.

    Another great “pumpkin” recipe!!! These are so good with a hot cup of tea on a cold morning. These will be a frequent treat at my home.

  3. August already? |

    […] pumpkin, cinnamon and maple buns were last week’s adventure. The recipe can be found here: uncharacteristically, I followed it very closely and the result was delicious. After icing them I […]

  4. Krystal

    Hi There! This look so delicious, I am making them right now! So I have them all cut and ready, just waiting for them to rise again now that they are filled and cut up. Can I leave them overnight and bake them in the morning, or do they need to be baked right after risen? If I can leave them overnight, should I put them in the fridge after they have risen?

    Also how do you get the bottom of the rolls from the filling burning and causing the bottoms to be sticky and burnt? I always have seemed to have that problem with regular cinnamon rolls and the way the filling was oozing out I can tell it will probably happen again!

    Thanks so much…yum either way I cannot wait till they are done!

  5. Elena @ TheFatLossAuthority.com

    Oh wow! These look scrumptious and definitely something I will be making over the Thanksgiving holiday fast approaching! I’m doing the cooking this year and having family in from out of town, so I have been scouting the Internet for some yummy recipes – this is one I can’t wait to make and eat!! 🙂 Thanks Lauren!

  6. Maria @ FatBurningFurnace.com

    My plan was to make these for the holidays, but I could not wait. I made them yesterday and had one just this morning for breakfast along with my morning coffee….I could have easily eaten two, but I was able to control myself. The glaze did harden overnight and was not gooey or sticky.

  7. Jess Meade

    5 stars
    I made these and shared them with several people (so I wouldn’t eat them all). They were wonderful. I love this recipe. After the first day, we reheated them in the oven for 5 minutes because they are awesome warm and gooey.

  8. Three-Bean Pumpkin Chili with Turkey | muncho mom

    […] and not go completely overboard.  In fact, I have resisted the urge to make these amazing pumpkin maple rolls for weeks now.  I’m not sure if I can hold […]

  9. Katie

    I can’t wait to try these. Can you freeze them? Should I bake them and glaze them and then freeze them? I’d like to make them for Thanksgiving but we are traveling Wed. so I thought I’d make ahead and then reheat or bake when we get there. Thanks

  10. Pumpkin Bread Recipe - Pumpkin Pull-Apart Monkey Bread with Maple Glaze - Moms Own Words

    […] showing up out of the blue! They must of sensed I was baking… These rolls are similar to my Pumpkin Maple Rolls, but takes exactly 34 times less effort. Instead of rolling dough out, you just cut it into small […]

  11. Terrie

    I made this recipe last weekend to rave reviews from my family. I already have requests to make them again, but our waistlines say not right now, LOL! We took them camping the next day and heated them up on the grate over the fire. They were so yummy eating them outdoors in the pines. Thanks for a great variation on a cinnamon roll recipe.
    Terrie

  12. Terrie

    5 stars
    I should add that I gave 2 rolls to the wife of the couple across the street to eat. The husband stops me the next day to say thanks for the rolls, but the wife ate both of them! I had to wait till the wife went on an errand to slip another roll to the husband. I guess they are worth stealing your husband’s rolls!! Great recipe.

  13. Pumpkin Pull-Apart Monkey Bread with Maple Glaze - Lauren's Latest

    […] showing up out of the blue! They must of sensed I was baking… These rolls are similar to my Pumpkin Maple Rolls, but takes exactly 34 times less effort. Instead of rolling dough out, you just cut it into small […]

  14. Kristin

    I really need to try making these because I love cinnamon rolls and pumpkin! Now I just need to get over my fear of baking with yeast.

  15. Kim Gates

    5 stars
    These look so yummy! I need to make these for my son who is my baby boy, he is 22 and will be moving out of state to go to Pharmacy School. I already know that I’ll have a meltdown., back to the rolls. He loves anything pumpkin, I’m afraid that I’ll eat more than 3. Oh well,, you have to enjoy the simple things.😊

  16. Laura

    I love everything pumpkin! I’m thinking that a cream cheese frosting sweetened with some 10x sugar and pure maple syrup would be perfection! These are getting made this holiday weekend! I’m excited and so is baby 😂

  17. Kim Gates

    These look amazing! My youngest son just moved away for College, he loves anything pumpkin. I need to try these and take him some when we visit.

  18. This Week at the Brennans' | Lauren's Latest

    […] we had a little brunch in the park with some friends, also in the mist. I made these and they went over swimmingly. I didn’t have any maple syrup, so I browned the butter before […]

  19. Emily

    5 stars
    This is hands down my new favorite fall recipe that I may or may not make year round! I’ve made several of your recipes and love them all!!

  20. Stacee Seegmiller

    5 stars
    This is the first recipe of yours I have tried, and it was so yummy! Everyone loved these rolls, and the recipe was easy to follow and understand. I will definitely be trying more recipes!

    1. Lauren

      Yes, that should work fine! Just refrigerate the dough in a well greased bowl and covered well. Then roll out the next day, rise and bake! You could also just make the rolls and let them do a slow rise in the fridge overnight. Just be sure to pull them out a good hour before baking to get them to room temp.

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