Soft Pumpkin Cinnamon Rolls Recipe

This Soft Pumpkin Cinnamon Rolls recipe yields a tray of eight rolls, each of which boasts a rich and sticky glaze, rolled with a cream cheese frosting. These cinnamon rolls are pillowy soft, with a flaky crust topped with icing and cinnamon sugar. This recipe is a cross between my beloved Candied Pecan and Dark Chocolate Cinnamon Rolls and my Pumpkin Caramel Loaf with Cinnamon Streusel.

These are homestyle cinnamon rolls that have been infused with pumpkin puree and topped with a homemade icing and cinnamon sugar, making them ideal for the autumn season. The pumpkin puree not only gives them a delicious pumpkin flavor and slight orange sheen, it also keeps the dough incredibly moist and soft through baking. In fact, I promise that these will be the softest, most tender cinnamon rolls you'll ever taste.

Read on for a complete ingredient checklist, tips for dough prepping, and a printable recipe card. Now, without further delay, let's make some soft pumpkin cinnamon rolls.

Recipe Overview - Soft Pumpkin Cinnamon Rolls

Taste and Texture

These soft pumpkin cinnamon rolls are, in my opinion, the ultimate in autumn comfort food. We're using pumpkin puree not only to enrich the dough with an earthy, natural pumpkin flavor, but also to help keep the dough plump and moist. As a nice bonus, it also infuses the rolls with a beautiful golden-orange hue. The addition of Saigon cinnamon provides intense, aromatic warmth, which beautifully complements the brown sugar. Meanwhile, the cream cheese frosting adds sweet richness, and just a hint of tang, that plays deliciously with the notes of pumpkins and pockets of caramelized sweetness. The rolls bake up blissfully tender and fluffy, becoming almost pillow-like in their consistency.

Difficulty Level

Intermediate. This is definitely an intermediate level recipe, but more so because it requires time, patience, and attention to detail as opposed to any advanced techniques - it does 'not' require any advanced baking techniques or equipment. In my opinion, the most challenging part of this recipe is probably the yeast proofing, and achieving proper dough consistency.

Preparation Process

This recipe requires a solid 4-5 hours to prepare - though only about 45 minutes of that time is active prep work, the rest is waiting for the dough to rise. The recipe starts off with proofing the yeast (10 minutes), followed by preparing the dough and waiting for it to rise (2 hours, almost entirely hands off). After that, we roll out the dough on a floured work surface, and then fill it, followed by letting it rise a second time (1-2 hours, mostly hands off). After that we bake the rolls (35 minutes) and then frost them (5 minutes). The dough has a total rise time of about 4 hours - 2 hours each rise. Taken step by step, this recipe can be very easy to prepare, though it is a time investment. And yes, mixing the dough can be done by hand, or with a stand mixer on low speed, or with a bread machine on the dough cycle.

Make Ahead Shortcuts

The dough can be left in the fridge overnight for the first rise. Similarly, the frosting, cinnamon sugar, and icing can all be made ahead time. Set in an airtight container, both the frosting and the topping can be prepped up to 24 hours ahead of time.

Perfect Pairings

• Breakfast: Paired alongside a bacon and egg quiche, these warm rolls would act as the bread. You can also serve them as part of a brunch spread with fresh fruit, maple sausage links, eggs and coffee. These rolls are incredibly versatile, and complete the autumn essence of any seasonal spread.
• Beverages: Spice lattes, hot chocolate, or coffee are all great pairings.
• Holiday Mornings: These rolls are as at home on Thanksgiving morning as they are on Halloween or Christmas. These are warming cinnamon rolls for the cold weather.

More Pumpkin Goodness

• Pumpkin Butter Cookies: My favorite seasonal cookies are my Pumpkin Spice Butter Cookies. Not only are they easy to prepare, but they are also a great way to bring some comfort to any crispy autumn evening.
• Pumpkin Spice Muffins: Plump raisins and sweet pecans make my Pumpkin Spice Muffins a quintessential autumn treat that can be enjoyed any time of day.
• Classic Pumpkin Pie: A must-have for any Thanksgiving dessert table, and it even serves nicely as a sweet side for Christmas. My Classic Pumpkin Pie is a back-to-basics recipe.

Ingredient Checklist - Soft Pumpkin Cinnamon Rolls Recipe

Ingredients for the Dough

1. 2 ¼ Teaspoons Yeast (1 standard packet)
   • Active Dry Yeast: Basic, active dry yeast is all you need for this recipe.
   • Fresh is a Must: The yeast must be fresh, so check the expiration date.
   • Instant Yeast: You can use instant yeast for this recipe, and it does not require proofing. Simply add it directly to the dough.
2. ½ Teaspoon Sugar
   • For Proofing: Sugar is necessary for proofing the yeast.
3. 1 Cup Warm Water (100-110 degrees f)
   • For Proofing: Once again, this is needed for proofing the yeast. Do 'not' use boiling water, as that will kill the yeast. Use an instant read thermometer to check the temperature.
4. 6 Tablespoons Room Temperature Butter
   • Unsalted Butter: We do not want the extra salt, and so I cannot stress enough how important it is to use unsalted butter.
   • Melted: We want to melt the butter, and then combine it with the puree. I suggest starting with softened butter for easier melting.
5. 2 Tablespoons Pumpkin Puree
   • Pure Puree: We do not want the added seasonings from pumpkin pie mix, and so we want pure, unseasoned pumpkin puree.
   • Don't Increase the Amount: This is one ingredient where a little goes a long way. Too much pumpkin puree and the dough will become too wet.
6. 1 Extra Large Egg
   • Room Temperature: Always use room temperature ingredients, as this facilitates even distribution.
   • Substitution: Yes, your egg substitute of choice will work just fine.
7. 4 ½ cups all purpose flour
   • Measuring Matters: Scoop the flour into a 1 cup measuring cup, and then level off with a spoon. Do not pack the flour, as we do not want even a little extra flour.
   • Use All-Purpose Flour: Do not use bread flour, as it will result in dense, hard rolls, while baking flour will result in rolls that are too light, and do not hold together during baking. Remember, unless a recipe specifically asks for bread or baking flour, use all-purpose flour.
8. 1/3 Cup Sugar
   • White Granulated Sugar: All we're looking for is plain white sugar.
   • Do not reduce: Sugar affects consistency, not just sweetness, and so reducing the amount of sugar too much will affect the texture of the rolls negatively.
9. ½ Teaspoon Salt
   • Essential: Salt is essential for binding and balancing the flavors. However, too much and the rolls will be salty. Too little and they simply won't taste right.

Ingredients for the Cream Cheese Filling

1. 4 Tablespoons butter, melted
   • Unsalted: Once again, I cannot stress the importance of using unsalted butter for this recipe.
   • Why Melt It?:Simply because melted butter distributes more evenly throughout the filling, and over the rolled dough. Maximal distribution is very important for this recipe.
2. ¼ Cup Dark Brown Sugar
   • Why Dark Brown Sugar?: Because dark brown sugar has more molasses than regular, and thus creates a richer flavor and texture.
   • Pack it: When measuring out the dark brown sugar, pack it tightly when measuring. Yes, this is the opposite of how we measured the flour. Packing tightly - for the sugar - ensures an accurate amount.
3. 2 Tablespoons Cane Sugar
   1. Granulated Cane Sugar: Helps balance the molasses from the brown sugar, and facilitates caramelization.
4. 1 ½ teaspoon Saigon cinnamon
   • Why Saigon?: Saigon cinnamon carries a more intense and aromatic profile then regular, and that's exactly what we want in this recipe.
   • Substitute: If you only have other types of cinnamon on hand, they will get the job done just fine.

Ingredients for the Icing and Cinnamon Sugar Topping

1. 4 Ounces Cream Cheese, Room Temperature
   • Room Temperature: The cream cheese must be room temperature, as cold cream cheese will not beat smoothly.
   • Full Fat: Full fat cream cheese provides better flavor, richness, and - most importantly - structure.
   • Substitutions: Mascarpone would be my go-to.
2. 2 Tablespoons Whole Milk
   • Whole Milk: Whole milk helps to create a creamier consistency. This is not a recipe to be counting fat points.
   • Add Gradually: Add a little at a time, you don't want to use more than is necessary to achieve a proper consistency for the frosting.
   • Heavy Cream: Yes, you can indeed use heavy cream, but this will result in a slightly heavier topping than intended, but also a richer one. Whether whole milk or heavy cream produces a better result is entirely a matter of preference.
3. 1 Teaspoon Vanilla Extract
   • Pure Vanilla or Imitation?: The difference is subtle, and more aroma based than flavor based. Generally, pure vanilla provides a somewhat more enhanced flavor and aroma, but in a recipe like today's you can certainly get away with using imitation.
4. 1 Cup Confectioners' Sugar (powdered sugar)
   • Sift if Lumpy: If the sugar is lumpy, you want to sift it so as to facilitate proper mixing through the frosting. Otherwise, there is no need to sift.
5. 3 Tablespoons Cane Sugar (for Topping)
   • For the Topping: Where using cane sugar for the topping, to give a bit of texture.
6. 1 Teaspoon Saigon Cinnamon (for Topping)
   • More Cinnamon Goodness: A dash of cinnamon for topping gives a final bit of aromatic goodness.
7. Optional Substitute: Pumpkin Pie Spice
   • Getting Creative: You can use pumpkin spice in place of the cinnamon sugar to achieve extra autumn-themed flare. I recommend making your own, as it is so easy - just follow my super simple pumpkin pie spice recipe.

Make Your Pumpkin Cinnamon Rolls Recipe Gluten-Free

Substitute the Flour

To make this recipe gluten-free, I would suggest using a high-quality 1:1 gluten-free baking flour - preferably one that contains xanthan gum or guar gum. My go-to brands for this would be either King Arther Measure for Measure or Bob's Red Mill 1-to-1 Baking Flour. I say this because these blends are specifically formulated to replace all-purpose flour 'without' needing additional adjustments. Gluten is a natural binding structure within baked goods, and that's where the xanthan gum or guar gum come into play as binding agents in these flour blends.

Pay Attention to Dough Consistency

In terms of the baking process and dough prep, you may need to add a little extra liquid to the dough when forming. As such, pay attention to the dough's texture when mixing and kneading. Gluten-free dough also tends to need extra mixing (but do 'not' overmix). When slicing the dough, be sure you have a sharp knife, as gluten-free dough tends to clump and compress as opposed to slice. If needed, rinse the knife between slices.

And that's it. With the flour substituted, and the proper dough consistency achieved, the rest of this recipe is gluten-free.

Time Saving Tips - Pumpkin Cinnamon Rolls Recipe

• Instant Yeast: Will work just fine, and allows you to skip the proofing.
• Store-Bought Icing: Skip making the frosting entirely, and use plain white frosting or icing for the filling.
• Premade Glaze: As with the icing, you can opt for a store-bought glaze, and get perfectly fine results.
• Parchment Paper: Line the baking sheet with parchment paper and save time on clean up. Parchment paper also makes it easier to lift out the rolls.

Prep Ahead - Overnight Dough

If you're short on time, you can prep the dough the night before. Start by following the recipe up to the point where you've prepared the dough and allowed it to rise for the first time. This includes mixing the ingredients, kneading the dough, and placing it in a bowl to rise. After the first rise, instead of proceeding with shaping, second rise, and baking the buns immediately, shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl tightly with plastic wrap to prevent the dough from drying out or forming a skin. Place the covered bowl with the dough in the refrigerator. The cold temperature will slow down the yeast's activity, allowing you to refrigerate the dough overnight without it over-proofing. The following morning, remove the dough from the refrigerator and let it come to room temperature for about 30 minutes. This helps make the dough easier to work with.

5 Tips for Success - Pumpkin Cinnamon Roll Dough

1. Active Yeast Check: For this pumpkin cinnamon rolls recipe, you must ensure your yeast is active and fresh. To do this, proof the yeast in a small bowl of warm water with a pinch of sugar as the recipe instructs. You should see it become foamy and bubbly within about 10 minutes. If not, your yeast may be inactive, and you should replace it before proceeding.
2. Kneading the Dough: When kneading the dough, it's essential to achieve the right consistency. The dough should be soft, elastic, and slightly tacky, but not overly sticky. If it's too dry, add a bit more warm milk or water. If it's too sticky, add a touch more flour. Proper kneading ensures a light and airy texture in the final buns. Caution: As with all dough, you do not want to overwork it, as this will result in hard, dry buns.
3. Rise Time: Be patient during the rising process. Set the dough in a dark, warm place, and let the dough rise until it has doubled in size, which typically takes about two hours. You can create an ideal environment by placing the dough in a warm, draft-free spot. Preheating your oven to a low temperature (around 170°F) and then turning it off before placing the dough inside can work well for this purpose.
4. Rolling the Dough: When rolling out the dough, make sure it's evenly rolled, with no thick or thin spots. This not only helps to ensure evening baking, but also helps to ensure that the filling is distributed uniformly, resulting in consistently flavored cinnamon buns.
5. Icing Consistency: Adjust the cream cheese icing to your preferred consistency. If it's too thick, add a bit more milk; if it's too thin, incorporate more confectioner's sugar. Having the right icing consistency makes drizzling or spreading it on the buns much easier and gives them that perfect finishing touch.

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Recommended Kitchen Gadgets

These buns do 'not' require specialized tools or gadgets. However, to be sure you have everything you need, here's my shortlist for the basic kitchen essentials that you'll need to make this recipe.

• Mixing Bowls: You'll need mixing bowls to combine and prepare various ingredients, including the dough and filling.
• Measuring Cups and Spoons: Accurate measurements are crucial for baking, so you'll need measuring cups and spoons to measure ingredients like flour, sugar, and spices.
• Small Saucepan: To melt the butter and pumpkin puree for the dough, and possibly to brown the butter for the filling.
• Whisk: A sturdy whisk is essential for mixing and emulsifying ingredients, especially when preparing the pumpkin butter mixture.
• Dough Hook: If you have a stand mixer, a dough hook attachment can make kneading and mixing the dough more convenient. However, you can also knead the dough by hand if you prefer.
• Rolling Pin: To roll out the dough into a 14x8 rectangle during the assembly process.
• Sharp Knife: A simple paring knife. To slice the rolled dough into individual buns cleanly and evenly.
• Baking Dish: You'll need a lightly greased baking pan to arrange and bake your homemade cinnamon buns.
• Plastic Wrap and Towel: To cover the buns during their rising time, ensuring they don't dry out.

And that's our Pumpkin Cinnamon Buns recipe. If you enjoyed today's recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.

Happy Baking!

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