🧡 Easy Pumpkin Cinnamon Rolls – Soft, Sticky & Full of Fall Spice

These ultra-soft pumpkin cinnamon rolls are the cozy fall treat you didn’t know you needed. Made with real pumpkin, brown sugar, and warm spices, then topped with a rich vanilla glaze — they’re gooey, golden, and guaranteed to make your kitchen smell like fall heaven.

Real Pumpkin Power – These rolls use pumpkin in the dough and in the filling, which adds flavor and moisture naturally.

Messy = Magic – The brown sugar, butter, and spice filling doesn’t need to be smooth — those scattered clumps bake into gooey caramelized pockets.

FAQs

❓ 20 FAQs About Pumpkin Cinnamon Rolls

Can I make these pumpkin cinnamon rolls ahead of time?
Yes, assemble them the night before, refrigerate, and bake the next morning.
Can I freeze them?
Absolutely. Freeze unbaked or baked rolls tightly wrapped for up to 2 months.
Can I use canned pumpkin?
Yes, canned pumpkin purée works perfectly. Just don’t use pumpkin pie filling.
What kind of yeast should I use?
Active dry yeast. If using instant, skip the bloom step and mix it straight in.
Can I make this recipe without a stand mixer?
Totally. Knead by hand for 10 minutes until the dough is smooth.
Why is my dough not rising?
Check that your milk is warm, not hot, and that your yeast isn’t expired.
Can I double the recipe?
Yes, double all ingredients for 16 rolls. Use two pans or a larger tray.
What’s the best glaze for these rolls?
A simple vanilla glaze works best, but cream cheese glaze is also amazing.
Can I swap the butter for oil?
Butter is best for flavor, but you can use a neutral oil in a pinch.
Can I skip the second rise?
It’s not recommended — that second rise makes them extra fluffy.
Do I need to sift the flour?
Not necessary, but fluffing the flour before measuring helps.
How long will they stay fresh?
Best eaten within 2 days, but they reheat beautifully.
Can I add nuts or raisins?
Yup! Pecans or walnuts work great. Add them to the filling.
Can I reduce the sugar?
Slightly, but they won’t be as gooey or caramelized.
Why is my dough sticky?
Add a little flour, one tablespoon at a time, until it pulls away clean.
Can I use bread flour?
Yes, it will make them slightly chewier — still delicious.
Can I add cream cheese to the glaze?
Totally — sub half the powdered sugar for softened cream cheese.
What’s the best way to reheat them?
Microwave for 15–20 seconds or bake at 300°F for 5–10 minutes.
Do I need a rolling pin?
It helps, but clean hands and a wine bottle work in a pinch.
Can I make these vegan?
With the right swaps (plant milk, vegan butter, egg replacer), yes!

Make it

🧡 Easy Pumpkin Cinnamon Rolls – Soft, Sticky & Full of Fall Spice

These ultra-soft pumpkin cinnamon rolls are the cozy fall treat you didn’t know you needed. Made with real pumpkin, brown sugar, and warm spices, then topped with a rich vanilla glaze — they’re gooey, golden, and guaranteed to make your kitchen smell like fall heaven.

🕒 Cooking Time

Prep Time: 25 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 25 minutes
Total Time: 2 hours 20 minutes
Yields: 8 cinnamon rolls

📋 Ingredients

For the Dough:

½ cup lukewarm milk
Pinch of sugar
1 packet (2¼ tsp) active dry yeast
½ cup pumpkin purée
¼ cup melted butter
¼ cup granulated sugar
1 egg
1 tsp salt
1 tsp pumpkin pie spice
4 cups all-purpose flour
Splash of avocado oil (for coating the dough)

For the Filling:

½ cup pumpkin purée
¾ cup brown sugar
2 tbsp ground cinnamon
Pinch of nutmeg
¼ cup softened butter

For the Glaze:

1 cup powdered sugar
2 tbsp milk
1 tsp vanilla extract

🍽️ Instructions

Step 1: Activate the Yeast

In a stand mixer bowl, combine lukewarm milk and a pinch of sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes, until frothy.

Step 2: Make the Dough

Add pumpkin purée, melted butter, sugar, egg, salt, and pumpkin pie spice. Mix to combine. Gradually add flour while mixing until a soft dough forms. Knead for about 7 minutes until smooth. Drizzle a splash of avocado oil over the dough, cover, and let it rise in a warm place for 1 hour or until doubled in size.

Step 3: Roll It Out

Punch down the dough and roll it into a large rectangle (about 12x18 inches). Spread the pumpkin purée evenly on top.

Step 4: Add the Filling

In a bowl, mix brown sugar, cinnamon, nutmeg, and softened butter (it’s okay if it's clumpy). Scatter this mixture over the pumpkin layer. No need to spread it—drop it in chunks.

Step 5: Roll and Slice

Roll the dough tightly from the long edge. Slice into 8 thick rolls and arrange them in a greased baking dish.

Step 6: Second Rise

Cover the rolls and let them rise for another 30 minutes.

Step 7: Bake

Preheat oven to 350°F (175°C). Bake for 20 to 25 minutes or until golden and puffy.

Step 8: Glaze

Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls and serve immediately.

🔥 Nutrition Facts (Per Roll – Approximate)

NutrientAmountCalories340 kcalCarbohydrates55 gProtein6 gFat11 gSaturated Fat6 gCholesterol45 mgSodium280 mgSugar24 gFiber2 g

Explore More Tasty Recipes

Must-Try Recipes

Easy Cajun Stuffed Chicken Breast Dinner Recipe: Cajun-spiced chicken breasts stuffed with veggies and melted zesty pepper-jack cheese
Creamy Shrimp Alfredo Pasta: This creamy shrimp Alfredo pasta is quick, delicious, and not to brag, but better than most restaurants.
Stuffed Bell Peppers Rice and Beef: These stuffed bell peppers are so easy to make, and they don't require a lot of time and effort.

Dive Into More Deliciousness

Looking for more inspiration? Check out our Recipe Collection for endless culinary adventures.