Pumpkin Cinnamon Rolls (Quick Rise Recipe)

The pumpkin adds moisture and a subtle pumpkin flavor, while cinnamon, nutmeg, and cloves give the rolls that warm fall flavor we all love.

You can finish them with either buttercream frosting or cream cheese frosting, depending on which you prefer.

Why You'll Love These Pumpkin Cinnamon Rolls

• Quick-rise recipe. The dough only needs one rise, so you can make homemade cinnamon rolls in about 90 minutes.
• Soft and fluffy. Pumpkin adds moisture to the dough for tender cinnamon rolls.
• Full of fall flavor. Cinnamon, nutmeg, cloves, and pumpkin make these perfect for autumn.
• Makes 12 large cinnamon rolls. One batch is enough for the whole family.
• Two frosting options. Choose classic buttercream or tangy cream cheese frosting.
• Make-ahead friendly. Prepare the rolls the night before and refrigerate until you're ready to bake.
• Easy to reheat. A few seconds in the microwave makes leftover cinnamon rolls soft and gooey again.

What Makes These Pumpkin Cinnamon Rolls Different?

Traditional cinnamon rolls often require two rises, which can make them a little time-consuming. This recipe is different.

The dough is designed as a quick-rise cinnamon roll dough, so it only needs one rise after the rolls are shaped. That cuts down on the overall preparation time without sacrificing the soft texture you want from homemade cinnamon rolls.

Pumpkin puree is added directly to the dough, giving the rolls a soft texture and subtle pumpkin flavor. The filling is made with brown sugar, cinnamon, nutmeg, cloves, and butter for plenty of warm fall flavor.

What Others Are Saying

Best cinnamon roll recipe ever. Don't tell my mom!---Katie on FB

These were delicious!---Anne on FB

My daughter made these over the weekend, and they were so good.---Julie on FB

The kids made these today for their math lesson. Everyone loved them. Thanks for the recipe, Brandy!---Audrey on FB

Tips for Making the Best Pumpkin Cinnamon Rolls

1. Use instant yeast. Instant yeast works especially well for this quick-rise recipe. If you're using active dry yeast, allow it to proof in the warm milk mixture first.
2. Don't add too much flour. The dough should be soft and slightly tacky, but still manageable. Adding too much flour can make the finished rolls dense.
3. Mix the filling separately. Combining the softened butter, brown sugar, cinnamon, nutmeg, and cloves into a spreadable mixture makes it much easier to spread evenly over the dough.
4. Use dental floss or baker's twine to cut the rolls. Slide the floss underneath the rolled dough, cross the ends over the top, and pull to make clean slices without squishing the rolls.
5. Give the rolls enough room to rise. The shaped rolls should rise until nearly doubled before baking.
6. Don't frost them while they're piping hot. Let the cinnamon rolls cool for about 10 minutes before frosting. The frosting will soften and spread nicely without completely melting into the rolls.
7. Use cream cheese or buttercream frosting. Both work beautifully with pumpkin cinnamon rolls. Cream cheese adds a little tang, while buttercream is sweet and fluffy.

Ingredients

Pumpkin Cinnamon Roll Dough

• Milk: Adding milk to a yeast bread dough enhances the richness and golden color of the baked goods.
• Butter: You are welcome to use margarine if you prefer, but I like salted butter for baked goods, as it adds a richer texture and flavor.
• Flour: Both all-purpose flour and bread flour work well for this recipe.
• Yeast: Use instant yeast if you have it on hand. It works best for this quick-rise recipe. If using active dry yeast, proof the yeast in the warm milk mixture after it has cooled slightly.
• Sugar: Just a small amount to sweeten the dough.
• Salt: For flavoring. It's just a small amount, but omitting salt in a bread recipe is a mistake; you'll notice it right away.
• Water
• Egg: Eggs bind ingredients together and add richness.
• Pumpkin puree: Use 100% canned pumpkin puree, not pumpkin pie filling.

Cinnamon Roll Filling

• Brown sugar: If you prefer white sugar, you can use it, but brown sugar adds great depth of flavor and gives the cinnamon rolls a caramel flavor.
• Ground cinnamon, nutmeg, and cloves: Use my measurement as a guide. You can add more or less to taste.
• Butter: Again, butter is my go-to, but you can use margarine.

Buttercream Option

• Butter: I always use salted butter when I bake, but you can use unsalted butter.
• Powdered sugar: Powdered sugar is used in frosting recipes as it is light and is easy to whip to a smooth consistency.
• Milk: Use milk or heavy cream to thin out the frosting to a spreadable consistency.
• Vanilla: A hint of vanilla gives great flavor to the frosting.

Cream Cheese Frosting Option

• Butter: I always use salted butter when I bake, but you can use unsalted butter.
• Powdered sugar: Powdered sugar is used in frosting recipes as it is light and is easy to whip to a smooth consistency.
• Cream cheese: Cream cheese creates an ultra-smooth and rich frosting.
• Vanilla: A hint of vanilla gives great flavor to the frosting.

See the recipe card for full information on ingredients and quantities.

How To Make Quick Pumpkin Cinnamon Rolls

Step 1: Combine the milk and butter and heat until the butter has melted. You can do this over the stove or in the microwave.

Step 2: In a large mixing bowl, combine 2 ½ cup flour, yeast, sugar, nutmeg and salt; mix well. Add water, egg, pumpkin, and the milk mixture; mix. Add the remaining flour, ½ cup at a time, stirring well after each addition.

Step 3: When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, 2-3 minutes. Cover the dough with a damp cloth and let rest for 10-20 minutes.

Step 4: Meanwhile, in a small bowl, mix together brown sugar, cinnamon, nutmeg, ground cloves, and softened butter. It should be the consistency of frosting.

Step 5: Roll out dough into a 12x9 inch rectangle. Spread dough with butter/sugar mixture.

Step 6: Cut into 12 equal size rolls and place in lightly greased baking sheet.Cover and let rise until doubled, about 30 minutes.*

*Note: You can also use a pizza cutter to slice the rectangle of dough from step 5 into 12 strips then roll each strip into a cinnamon roll instead of rolling and slicing with string.

Step 7: Bake in the preheated oven for 20-25 minutes. Tops should be slightly golden.

Step 8: While pumpkin cinnamon rolls bake, make the frosting. Mix ingredients together then beat until fluffy. Let cinnamon rolls cool 10 minutes. Spread frosting over warm cinnamon rolls.

Pumpkin Cinnamon Roll FAQs

More Pumpkin Recipes To Make

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