Homemade Pumpkin Cinnamon Rolls
These Homemade Pumpkin Cinnamon Rolls are the perfect treat for a cozy fall morning. Soft, fluffy layers of sweet pumpkin dough are wrapped around plenty of pumpkin spice brown sugar cinnamon filling. The extra pumpkin spice filling creates an irresistible gooey sauce on the bottom of the cinnamon rolls when baked. These are slathered with a melt in your mouth cream cheese frosting, that makes these divine. Make them jumbo size, just like Cinnabon, or make them standard size. These homemade pumpkin cinnamon rolls are perfect for Holiday breakfasts, get togethers, or when you are just craving a cozy pumpkin cinnamon roll.
The mornings are starting to have a bit of crisp cool air in the morning and it is making me crave allllll the cozy pumpkin treats, especially these homemade pumpkin cinnamon rolls.
One of my favorite recipes I’ve shared, and actually one of my most popular recipes is my jumbo cinnamon rolls. I wanted to make a similar jumbo size Cinnabon cinnamon roll, but for the fall season. And so, I decided to make these pumpkin cinnamon rolls. You can make them jumbo size, or standard size. Either way they are truly delicious!
Here is what you will love about these Homemade Pumpkin Cinnamon Rolls
- these stay soft and moist for days! The dough in these pumpkin cinnamon rolls yields incredibly soft, pillowy cinnamon rolls that stays soft for days!
- The perfect fall treat – if you are looking for a fall flavored cinnamon roll, these have all of the cozy fall spices and are truly delicious!
- Cinnabon like cinnamon rolls – these homemade pumpkin cinnamon rolls are like Cinnabon cinnamon rolls, but better, because you truly can’t beat a freshly made cinnamon roll! You can make these as 8 jumbo cinnamon rolls or 12 standard size cinnamon rolls.
Should I use Bread Flour or All-Purpose Flour?
In this homemade pumpkin cinnamon rolls recipe, you can use either bread flour or all-purpose flour.
Bread flour has a higher protein content, which means the flour is able to form a stronger gluten structure than all-purpose flour. This results in taller, softer, fluffier rolls.
With that being said, all-purpose flour will create great rolls too, and they will be just as delicious. In my opinion, if you have bread flour on hand, I recommend using that
What is the best way to store leftovers?
I prefer storing leftovers without icing, but you can store with or without icing. If you store without icing, it is easier to warm the rolls up without having the icing completely melt into the cinnamon roll.
Place rolls in an airtight container or zip-top bag. If rolls do not have the icing on, store icing in a separate airtight container.
Once you are ready to enjoy one, unwrap it and heat it in the oven or in the microwave. To reheat in the oven, turn oven on to 350F. Place cinnamon rolls in a baking dish. Sprinkle water over top of rolls, and place 1 tablespoon water in baking pan, OR place a small pat of butter on top of the rolls. Cover with aluminum foil and bake for 10-15 minutes, or until warmed through. Frost with icing and enjoy!
Can I Make These Homemade Pumpkin Cinnamon Rolls Overnight?
These Homemade Pumpkin Cinnamon Rolls can be made overnight. For the instructions on how to do so, use this recipe Overnight Cinnamon Rolls. If you prefer to keep them as the jumbo cinnamon rolls, make sure to use the ingredients listed below. Just follow the instructions in the overnight cinnamon rolls.
Here are a few other cinnamon roll recipes you may enjoy
- 1-hour Soft Cinnamon Rolls
- Overnight Cinnamon Rolls
- Orange Pecan Cinnamon Rolls
- Apple Cinnamon Rolls
- Jumbo Cinnamon Rolls (like Cinnabon)
Let me know what you thought!
If you make these Homemade Pumpkin Cinnamon Rolls, I hope they taste to you, as good, if not loads better, than Cinnabon Cinnamon Rolls. Let me know what you thought in the comments and ratings below. I always appreciate your feedback and truly enjoy reading all of your comments! If you make these, make sure you snap a picture and tag me on instagram. I LOVE to see your creations!
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Homemade Pumpkin Cinnamon Rolls
- Total Time: 1 hour 30 minutes
- Yield: 8 jumbo or 12 regular size cinnamon rolls 1x
Description
These Homemade Pumpkin Cinnamon Rolls are the perfect treat for a cozy fall morning. Soft, fluffy layers of sweet pumpkin dough are wrapped around plenty of pumpkin spice brown sugar cinnamon filling. The extra pumpkin spice filling creates an irresistible gooey sauce on the bottom of the cinnamon rolls when baked. These are slathered with a melt in your mouth cream cheese frosting, that makes these divine. These homemade pumpkin cinnamon rolls are perfect for Holiday breakfasts, get togethers, or when you are just craving a cozy pumpkin cinnamon roll.
Ingredients
Dough:
- 1 cup warm milk (warmed to 110F)
- 1/2 cup pumpkin
- 1 packet (2 1/4 teaspoons) instant dry yeast
- 1/3 cup brown sugar
- 5 cups bread flour (or all-purpose)
- 1 teaspoon salt
- 2 large eggs
- 8 tablespoons unsalted butter, softened
Filling:
- 8 tablespoons unsalted butter, softened/semi-melted
- 1 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
Before Baking
- 1/2 cup heavy cream
Icing
- 1 1/4 cup powdered sugar
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or heavy cream
Instructions
1. In the bowl of a stand mixer, fitted with the dough hook attachment, add the warm milk, yeast, sugar, flour, pumpkin, salt, eggs and softened butter. Knead the dough for 5 minutes on medium-low speed. If you don’t have a stand mixer, you can knead the dough by hand. If kneading by hand, knead the dough for 10 minutes.
2. Transfer the dough to a large, greased bowl. Cover with plastic wrap. Allow to rise in a warm place for 45 minutes (I recommend turning your oven on. Once the temperature reaches 100F, turn your oven off. Place the covered dough in the warm oven).
3. Make the filling. In a bowl, beat together the butter, brown sugar and spices.
4. Punch the dough down and transfer to a lightly floured surface. Roll the dough out into a 14×20 inch rectangle. Spread the filling over the dough. Roll up into a log, starting at the short end.
5. Cut the log into 8 roughly equal pieces. Place into a greased 13×9 inch pan. Cover with plastic wrap.
6. Turn oven on to 350F. Once the oven reaches temperature, uncover the cinnamon rolls. Pour heavy cream over tops of cinnamon rolls. Bake for 25-30 minutes, or until golden brown on top.
7. Make the icing. Using a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the cream cheese and softened butter until light and fluffy. Add in the powdered sugar and vanilla. Add the milk/heavy cream according to your desired thickness for the icing.
8. Spread the icing over the cinnamon rolls while they are warm. Serve and enjoy!
- Prep Time: 20
- Rise Time: 45
- Cook Time: 25
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
