The Ultimate Homemade Pumpkin Cinnamon Rolls with Creamy Maple Icing
Prepare to fall in love with these utterly delightful seasonal pumpkin cinnamon rolls. Each bite offers a harmonious blend of warm spices and comforting flavors, perfect for autumn mornings or a special holiday brunch. Our recipe features a tender, pumpkin-infused dough, generously filled with a luscious mixture of pumpkin pie spice and brown sugar, and then finished with a smooth, easy-to-make maple icing. This isn’t just a recipe; it’s an experience designed to bring warmth and joy to your home.
Cinnamon rolls hold a special place in the hearts of many, often topping the list of universally loved baked goods. But what if you could take this already cherished treat and elevate it to new heights? The secret lies in infusing the soft, tender dough with real pumpkin purée, creating a subtle earthy sweetness and a beautiful orange hue. This pumpkin-kissed dough then cradles a generous filling of rich butter, sweet brown sugar, and aromatic pumpkin pie spice. Finally, these perfectly baked rolls are crowned with a velvety, homemade maple icing that melts into every crevice, creating an irresistible sticky, sweet, and spiced masterpiece.
These pumpkin cinnamon rolls are more than just a dessert; they are an embodiment of the fall and holiday seasons. Imagine a crisp, chilly morning, the aroma of warm spices wafting through your kitchen, and a plate of these freshly baked, gooey rolls ready to be devoured. They are the ultimate cozy indulgence, offering a comforting embrace with every bite. Don’t wait for a special occasion—bake these heavenly pumpkin cinnamon rolls today and transform any day into a celebration.
Table of Contents
- Introduction
- Why you’ll love this recipe
- Ingredients you’ll need
- How to make pumpkin cinnamon rolls
- Recipe variations
- Make-Ahead Cinnamon Rolls
- More cinnamon roll recipes
- Recipe FAQs
- Get the recipe
Why You’ll Adore These Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls aren’t just a seasonal treat; they’re a revelation. Here’s why this recipe will become your new autumn baking obsession:
- Rich Pumpkin Flavor in Every Layer: Unlike many recipes that simply add pumpkin spice, our dough itself is infused with real pumpkin purée. This not only lends a beautiful color but also a subtle, moist texture and an authentic pumpkin flavor that permeates every soft bite. It’s pumpkin from the inside out!
- Incredibly Soft, Fluffy, and Gooey: The secret to truly exceptional cinnamon rolls is a tender crumb and a sticky, gooey center. Our recipe ensures rolls that are irresistibly soft, yielding effortlessly as you pull them apart. The spiced brown sugar filling melts into a delightful caramel-like goo that is simply heavenly.
- Aromatic Warm Spices: We embrace the essence of fall with a generous blend of warm spices. The pumpkin pie spice in the filling typically includes cinnamon, nutmeg, ginger, and cloves, creating a fragrant and comforting aroma that fills your kitchen and tantalizes your taste buds.
- Effortless, Creamy Maple Icing: What’s a cinnamon roll without its crowning glory? Our maple icing is incredibly simple to whisk together, yet delivers a rich, creamy, and perfectly sweet finish. The pure maple syrup adds a depth of flavor that complements the pumpkin and spices beautifully, making each roll utterly decadent.
- Perfect for Planning Ahead: Life is busy, but deliciousness doesn’t have to be. This recipe is wonderfully versatile, allowing you to prepare the rolls ahead of time. Whether you opt for an overnight fridge rise or freezing them for later, you can enjoy fresh-baked goodness with minimal morning effort.
Essential Ingredients You’ll Need
Crafting the perfect pumpkin cinnamon rolls starts with quality ingredients. While the full, detailed list can be found in the recipe card at the end of this article, here’s a brief overview of the key components that bring these rolls to life:
- For the Dough: You’ll need staple baking ingredients like all-purpose or bread flour, active dry yeast, salt, large eggs, and milk. The star, of course, is canned pumpkin puree, which gives the dough its signature flavor and moist texture. Honey and butter also contribute to the dough’s richness and tenderness.
- For the Filling: This is where the magic of warm spices comes in! Softened or melted butter acts as the base, holding together a generous amount of light or dark brown sugar and, crucially, pumpkin pie spice (or ground cinnamon if you prefer a simpler spice profile).
- For the Icing: A simple yet decadent maple icing calls for powdered sugar for sweetness and body, pure maple syrup for that distinct, rich flavor, and heavy cream to achieve a smooth, pourable consistency.
Using fresh yeast and high-quality pumpkin puree will make a noticeable difference in the final taste and texture of your rolls. Always ensure your spices are fresh for the most vibrant flavor!
Step-by-Step Guide: How to Make Irresistible Pumpkin Cinnamon Rolls
Making homemade cinnamon rolls might seem daunting, but with these clear steps, you’ll find the process incredibly rewarding. Follow along to create bakery-quality pumpkin cinnamon rolls right in your own kitchen.
- Prepare the Dough with Care: Begin by gently melting the butter in a small saucepan over low heat. Once melted, stir in the honey and milk. Heat this mixture just until it reaches a temperature between 120-130°F (49-54°C). This temperature is crucial for activating the yeast without killing it – use an instant-read thermometer for accuracy. In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine 3 cups of the flour with the active dry yeast and salt. Next, add the warmed milk mixture, eggs, and pumpkin puree. Mix everything together until a wet, shaggy dough forms.
- Knead and Achieve Perfect Dough Consistency: Gradually add the remaining flour, about ¼ cup at a time, mixing thoroughly after each addition. Continue adding flour until the dough comes together, pulls away from the sides of the bowl, but remains soft, slightly sticky, and elastic. Be cautious not to add too much flour, as this can result in tough, dry rolls. Knead the dough for several minutes (either with a mixer dough hook or by hand) until it’s smooth, pliable, and springs back gently when pressed.
- First Rise: Let the Dough Develop Flavor and Volume: Once your dough is perfectly kneaded, cover the bowl with plastic wrap and place it in a warm, draft-free spot. Allow the dough to rise until it has visibly doubled in size, which typically takes about 1 hour. A warm oven (turned off, with just the light on) or a sunny spot on your counter works well. This first rise is essential for developing the characteristic flavor and fluffy texture of your rolls.
- Fill with Spiced Goodness and Shape into Rolls: After the first rise, gently punch down the dough to release the air. Turn it out onto a lightly floured work surface and roll it into a large rectangle, approximately 18×10 inches (45×25 cm). Evenly spread the softened or melted butter over the entire surface of the dough, ensuring every inch is covered. Then, generously sprinkle the brown sugar and pumpkin pie spice (or ground cinnamon) over the butter layer. Starting from one of the long ends, carefully and tightly roll the dough into a log. For clean, even slices, use a sharp, un-serrated knife or, for a baker’s trick, unscented dental floss to cut the log into 12 equally sized rolls.
- Second Rise: For Ultimate Fluffiness: Arrange the sliced rolls in a greased 9×13-inch baking dish, leaving a little space between each one for expansion. Cover the dish with plastic wrap and allow the rolls to rise again until they are visibly puffed up and almost doubled in size, usually about 30 minutes. During this time, preheat your oven to 350°F (175°C). This second rise is crucial for achieving that light, airy texture after baking.
- Bake to Golden Perfection: Place the baking dish into your preheated oven and bake for 20-25 minutes, or until the tops are beautifully golden brown and the rolls are cooked through. The internal temperature should reach about 200-205°F (93-96°C). Once baked, remove the rolls from the oven and let them cool slightly in the pan while you prepare the irresistible maple icing.
- Crown with Creamy Maple Icing: In a medium bowl, whisk together the powdered sugar, pure maple syrup, and 2 tablespoons of heavy cream until you achieve a smooth, thick, yet pourable glaze. If the icing is too thick, add the third tablespoon of heavy cream, a tiny bit at a time, until it reaches your desired consistency. Pour this glorious icing generously over the slightly warm cinnamon rolls, allowing it to melt and seep into the nooks and crannies.
- Enjoy! Freshly Baked is Best: These pumpkin cinnamon rolls are truly at their peak when enjoyed warm, fresh from the oven, with the icing just barely set. Share them with loved ones or savor them yourself for a moment of pure bliss.
Creative Recipe Variations to Customize Your Rolls
While these pumpkin spice cinnamon rolls are already a fantastic twist on the classic, there are many ways to customize them further to suit your taste preferences. Get creative and make them uniquely yours!
- Experiment with Different Spice Blends in the Filling: Beyond pumpkin pie spice or ground cinnamon, consider other warm and aromatic spices.
- Chai Spice: A blend of cardamom, ginger, cloves, and black pepper would add an exotic, fragrant twist.
- Apple Pie Spice: Similar to pumpkin pie spice, but often with a stronger emphasis on allspice and nutmeg, offering a slightly different autumnal note.
- Cardamom and Orange Zest: For a brighter, more fragrant profile, mix ground cardamom with a hint of fresh orange zest into your brown sugar filling.
- Gingerbread Spice: If you’re making these for the winter holidays, a mix of ginger, cinnamon, cloves, and allspice will give them a distinct gingerbread flavor.
- Introduce a Nutty Crunch: For added texture and flavor, sprinkle finely chopped nuts over the filling before rolling up the dough.
- Pecans or Walnuts: These are classic choices that pair wonderfully with pumpkin and warm spices. For an even deeper flavor, lightly toast them beforehand.
- Candied Pecans/Walnuts: Take it up a notch by making quick candied nuts to chop and add to the filling.
- Almonds: Sliced almonds would also provide a delicate crunch and buttery flavor.
- Explore Alternative Icings and Frostings: While the maple icing is sublime, you can certainly switch it up!
- Classic Cream Cheese Frosting: A tangy, rich cream cheese frosting is a beloved companion to cinnamon rolls. To make one, beat 4 oz (113g) softened cream cheese with ¼ cup (56g) softened butter until smooth. Gradually beat in 2 cups (225g) powdered sugar and 1-2 tablespoons of milk or cream until fluffy and spreadable.
- Simple Vanilla Glaze: For a less sweet option, mix powdered sugar with a splash of milk or water and a teaspoon of vanilla extract until smooth.
- Brown Butter Glaze: Brown a few tablespoons of butter until nutty, then whisk with powdered sugar, a touch of milk, and vanilla for a deep, rich flavor.
- Add Dried Fruits: For a chewy, fruity element, finely chop dried cranberries, raisins, or chopped dried apricots and mix them into the filling with the brown sugar and spices.
baking tip: How to Prep Make-Ahead Cinnamon Rolls
In the Fridge (Overnight Proof): Prepare the rolls exactly as directed up to the point of placing the cut rolls into the baking pan. Once arranged, cover the pan tightly with plastic wrap. Allow the rolls to rise for about 20 minutes at room temperature, then transfer the covered pan to the refrigerator overnight. This slow, cold rise (up to about 12 hours maximum) allows the flavors to deepen and the dough to develop. The next morning, remove the rolls from the fridge and let them sit at room temperature for about 30-60 minutes while your oven preheats. This allows them to warm slightly and finish their rise. Bake as directed; they might require an additional few minutes of baking time due to starting colder.
In the Freezer (Unbaked Rolls): Cinnamon rolls freeze beautifully unbaked, ready for a fresh bake whenever you crave them! After cutting the dough into rolls, place them on a parchment-lined baking sheet and freeze until solid (this prevents them from sticking together). Once frozen, transfer the solid rolls to a heavy-duty freezer bag or airtight container, removing as much air as possible, and freeze for up to several months. When you’re ready to bake, take the desired number of rolls from the freezer and place them on a greased 9×13-inch baking pan. Cover and let them thaw completely and rise at room temperature (this can take 3-5 hours, depending on your kitchen temperature). Once thawed and visibly puffed, bake as directed.
In the Freezer (Baked & Un-Iced Rolls): You can also freeze baked cinnamon rolls before icing them. Allow the baked rolls to cool completely. Double wrap them tightly with aluminum foil and then with plastic wrap to prevent freezer burn, and freeze for several months. To reheat, remove from the freezer, unwrap, and place them (still wrapped in foil to retain moisture) in a 350°F (175°C) oven for 20-30 minutes, or until warmed through. Once warm, prepare and spread the fresh maple icing.
Discover More Irresistible Cinnamon Roll Recipes
If you love these pumpkin cinnamon rolls, you’ll definitely want to explore other variations of this beloved classic. Here are some more delectable cinnamon roll recipes to try:
Frequently Asked Questions About Pumpkin Cinnamon Rolls
Got questions about making these delicious pumpkin cinnamon rolls? Here are answers to some common queries to ensure your baking success.
Both active-dry yeast and instant yeast (also known as quick-rise or rapid-rise yeast) will work beautifully for this recipe. If you opt for instant yeast, you might notice that your dough rises a bit faster, potentially cutting the rising time in half. However, the final results in terms of flavor and texture will be largely the same. This particular recipe utilizes a ‘dry blend method’ which simplifies the process, so no pre-activation step is needed for either type of yeast, provided it is fresh. We have not tested this recipe with fresh yeast.
It’s a common baking practice to proof yeast in warm water first, but for this recipe, we’re using a modern “dry blend method,” inspired by techniques from sources like Red Star Yeast. This method is a fantastic time-saver! If you’re confident that your yeast hasn’t expired and is still active, you can directly combine it with your dry ingredients. The key is to ensure your liquids (milk, butter, honey) are heated to the correct temperature range of 120-130°F (which is warmer than typical “warm water” for proofing). This warmer liquid environment effectively activates the yeast directly within the dough mixture, achieving the same excellent results as pre-soaking, but with fewer steps.
The amount of flour required for yeast doughs can vary significantly due to several factors. These include the humidity in your kitchen, the specific brand and type of flour you’re using, and even how you measure your flour (scooping vs. spooning). That’s why this recipe provides a range of 4 to 4½ cups. The goal is to achieve a dough that is still very soft and slightly tacky to the touch, but firm enough that you can handle it without it sticking excessively to your hands. Adding too much flour is a common mistake that can lead to tough, dry, and dense cinnamon rolls, so always add flour gradually and stop as soon as you reach the desired consistency.
These pumpkin cinnamon rolls are absolutely at their best when enjoyed on the very day they are baked, while they are still warm and gooey. However, leftovers can be stored in an airtight container at room temperature for up to 3 days. To revive their soft, fresh-baked texture and warmth, I highly recommend warming individual rolls in the microwave for just 10-15 seconds before serving. This brings back their delightful softness and makes the icing wonderfully melty again, almost like they just came out of the oven.
Get the Full Recipe: Pumpkin Cinnamon Rolls
Ready to bake these incredible pumpkin cinnamon rolls? Find the complete, printable recipe with detailed measurements and instructions below. Happy baking!
Pumpkin Cinnamon Rolls
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Ingredients
Rolls:
- 3 tablespoons (42 grams) butter
- ¼ cup (84 grams) honey
- ½ cup (113 grams) milk
- 4 – 4 ½ cups (520-585 grams) all-purpose or bread flour
- 1 envelope (7 grams) active dry yeast (2 ¼ teaspoons)
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240 grams) canned pumpkin puree
Filling:
- ½ cup (113 grams) butter , melted or very soft
- 1 cup (215 grams) light or dark brown sugar
- 1 tablespoon pumpkin pie spice or ground cinnamon
Icing:
- 2 cups (225 grams) powdered sugar , sifted
- 2 tablespoons pure maple syrup
- 2-3 tablespoons heavy cream
Equipment
Instructions
To make the rolls:
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Melt butter in a small saucepan set over medium low heat. Add honey and milk and heat for about 1 minute more, or until temperature is between 120-130°F. (For most accuracy, use an instant read thermometer. Temperatures over 140°F will kill yeast, so make sure it’s not too hot!)
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In the bowl of a stand mixer fitted with a dough hook attachment, or in a large bowl if mixing by hand, add 3 cups of the flour, active dry yeast, and salt. Add the milk mixture, eggs, and pumpkin puree and combine to form a wet dough.
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Add the remaining flour ¼ cup at a time, mixing until incorporated after each addition, adding only enough so the dough clears the side of the bowl but is still slightly sticky to the touch. You may not need all 4 ½ cups of flour (see Notes). Continue to knead the dough in the mixer until it is smooth and very elastic, a few minutes more.
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Cover with plastic and place in a warm spot to rise until doubled, about 1 hour.
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Gently punch down the dough and turn it out onto a lightly floured work surface. Roll into a large rectangle about 18×10-inches.
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Spread melted or softened butter evenly over the dough and sprinkle with the brown sugar and pumpkin spice or cinnamon. Starting with a long end, tightly roll up the dough into a long log. Use a sharp knife or unscented dental floss or thread to cut dough into 12 rolls.
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Grease a 9×13-inch baking pan and arrange rolls in the pan. Cover with plastic wrap and let rise until doubled again, about 30 minutes. Meanwhile, preheat oven to 350°F.
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Bake rolls until golden, 20-25 minutes. Let cool slightly while you prepare the icing.
To make the icing:
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In a medium bowl, whisk together powdered sugar, maple syrup, and heavy cream to make a thick but pourable frosting. Add more heavy cream as needed.
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Spread icing onto warm rolls.
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Rolls are best enjoyed the day they are baked, but can be stored for up to 3 days at room temperature.
Notes
- What kind of yeast is best? Active-dry yeast or instant yeast (also known as quick-rise or rapid-rise) will both work for this recipe. If you use instant yeast, you may only need about half of the rising time. Otherwise, results are the same.
- Why is there a range for the flour? The amount of flour you’ll need for these rolls will vary depending on many factors, which is why I give a range of 4 – 4½ cups. You’ll know you’ve added enough flour when the dough is still very soft and tacky to the touch, but you can handle it without the dough sticking too much to your hands. Adding too much flour will make your rolls tough and dense, so use only as much as you need.
- Do not heat liquids to over 140°F. When heating butter, milk and honey be sure to keep the temperature below 140°F, otherwise you will kill the yeast and prohibit the rolls from rising properly.
Note: This recipe was originally published in October 2018 in partnership with Go Bold With Butter.