Pumpkin Cinnamon Rolls – Soft & Fluffy

These pumpkin cinnamon rolls are soft, fluffy, and tender, with pumpkin puree mixed directly into the dough, a buttery cinnamon-brown sugar filling, and a creamy cream cheese frosting. They have a beautiful golden color and a delicate pumpkin flavor, while the cinnamon and warm spices make them especially cozy and aromatic.

This recipe makes 8 large pumpkin cinnamon rolls. You can use either fresh yeast or dry yeast, so you can easily make them with whichever type you have on hand.

According to my observations, the average time these cinnamon rolls survive after being served is no more than 4 minutes, so keep that in mind. And keep the recipe nearby, because you’ll probably have to share. Although that’s entirely up to you — you may prefer to keep it a secret 😉

If you’re not a big fan of pumpkin flavor, don’t worry — these pumpkin cinnamon rolls have a very subtle pumpkin taste. Pumpkin puree adds moisture, softness, and a beautiful golden color to the dough without overpowering the cinnamon and spices. No one in my family likes a strong pumpkin flavor, so this is exactly how I like them.

If you love baking with pumpkin, you might also enjoy my Pumpkin Cheesecake with Chocolate Crust, Pumpkin Chocolate Chip Bread, or Pumpkin Brioche.

How to Make Pumpkin Puree

You need 110 g (about ½ cup) of pumpkin puree for these pumpkin cinnamon rolls. Homemade pumpkin puree is easy to make — you can bake, boil, or microwave pumpkin until tender, then mash or blend it until smooth.

How to cook pumpkin for puree

1. Peel the pumpkin from the skin.
2. Cut it in half lengthwise.
3. Peel out the seeds (life hack: it’s convenient to do this with an ice cream scoop).
4. Cut the pumpkin into pieces.
5. And then there are 3 options: bake in the oven, boil in a little water, or cook in the microwave for a few minutes. The result is the same, it’s all about convenience. I’m used to boiling.
6. Mash the cooked pumpkin with a potato masher, or blend it until completely smooth.

If the puree seems watery, drain off any excess liquid before using it in the dough. Thick pumpkin puree works best for this recipe.

How long to cook a pumpkin for puree?

It depends on pumpkin, you just need to wait until it is soft and easy to mash.

How to store pumpkin puree?

Store in a tight container in the refrigerator for several days or in the freezer for several months.

How to freeze pumpkin puree?

Yes, pumpkin puree can be frozen, which is very convenient. I make it into cubes in an ice cube tray, then put them in a freezer bag and use it when needed, it’s so convenient to weigh out the right amount.

Pumpkin Cinnamon Roll Dough

Ingredients:

• unsalted butter
• milk
• fresh or dry yeast
• pumpkin puree
• egg
• sugar
• ground nutmeg
• salt
• orange zest (optional)
• all-purpose flour

Melt the butter in the microwave or in a saucepan on the stove. Cool it down.

Mix the milk with the yeast.

Separately, combine the pumpkin puree, egg, sugar, ground nutmeg, salt, orange zest, milk, and yeast. Mix well.

Add melted butter (not hot!) and mix again.

Add the flour gradually and knead until you have a soft, smooth, and elastic dough. It should be slightly tacky at first but should not stick heavily to your hands. Avoid adding too much flour, as this can make the cinnamon rolls dense instead of soft and fluffy.

Cover the dough with plastic wrap and leave it in a warm place for 2–2½ hours, or until it has doubled in size. This is the first rise.

Cinnamon Filling for Pumpkin Cinnamon Rolls

Ingredients:

• unsalted butter at room temperature
• brown sugar
• ground cinnamon
• ground nutmeg
• ground dried ginger and/or ground cloves (optional)

While the dough is rising, prepare the cinnamon filling. Combine the softened butter, brown sugar, cinnamon, and nutmeg until smooth and evenly combined.

How to Shape Pumpkin Cinnamon Rolls

Once the dough has doubled in size, lightly flour your work surface and roll the dough into a rectangle about 40 × 30 cm (15¾ × 11¾ in).

Spread the filling over the dough, leaving the long edge of the dough farthest from you free. This is necessary to keep the rolled buns fixed.

Roll the dough up tightly, starting from the long side closest to you. Try to keep the roll compact so there aren’t large air pockets between the layers.

Cut the roll into 8 pieces.

Arrange the 8 rolls in a greased or parchment-lined baking dish, cut side up. Leave a little space between them — they will become larger and fluffier during the second rise and baking.

You don’t have to bake these pumpkin cinnamon rolls in a rectangular dish. A large round baking dish works beautifully too.
I recommend using a baking dish with sides rather than baking the rolls directly on a baking sheet. When baked on a flat sheet, the rolls around the edges tend to spread out more and can become drier on the outside. Baking them close together helps them rise higher and stay soft.

Cover the rolls with plastic wrap and leave them in a warm place for about 1 hour, or until they look noticeably puffy. This is the second rise and helps give the pumpkin cinnamon rolls their soft, fluffy texture.

Preheat the oven to 180°C (350°F). Remove the plastic wrap and bake the rolls for about 25 minutes, or until they are lightly golden on top and baked through in the center.

Remove the finished cinnamon rolls from the oven and cool them for 10 minutes.

At this time, make the frosting.

Cream Cheese Frosting for Pumpkin Cinnamon Rolls

Ingredients:

• cream cheese at room temperature
• powdered sugar
• ground cinnamon
• milk

While the rolls cool for about 10 minutes, prepare the cream cheese frosting. Combine the softened cream cheese, powdered sugar, and cinnamon until smooth. Add the milk and mix until you have a smooth, pourable frosting.

Drizzle the frosting over the warm pumpkin cinnamon rolls, letting it melt into the swirls and cover the tops.

Wait as long as you can for the rolls to cool enough not to burn yourself — and then don’t hold back. You remember the average eating time… 🙂

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!