Pumpkin Cinnamon Rolls bring the warm taste of fall right into the kitchen. They remind me of Southern get-togethers, where a pan of sweet rolls on the table always means family time. The smell of cinnamon, brown sugar, and pumpkin filling the air feels like comfort itself, and every bite takes me back home.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
I love making these rolls on slow weekends when the weather cools. The rise, the baking, and the frosting all build up to a treat worth every step.
A Southern food classic
In my family, rolls always took the center spot at breakfast or brunch. My grandmother made pans of cinnamon rolls when we visited, and she served them with warm butter and hot coffee. When I bake Pumpkin Cinnamon Rolls, I picture her smiling as she carries a tray of fresh rolls to the table. These rolls carry that same spirit, but with a touch of pumpkin that feels right at home in Southern kitchens.
I enjoy how the process slows me down. It gives me time to appreciate the dough as it rises and fills the house with that familiar aroma. Sharing them with family or friends feels like carrying on a tradition that started long before me. Southern food often connects us to people we love, and these rolls do that beautifully.
Ingredients
How to make Pumpkin Cinnamon Rolls
Making Pumpkin Cinnamon Rolls starts with mixing the dough and letting it rise until fluffy. After that, you roll it out, spread butter, sprinkle the sugar mix, and roll it tight into a log. Slice the log into rolls and let them rise again until they look full and ready.
Once baked, you whip up a smooth frosting and spread it generously over the warm rolls. Every step builds to a sweet, soft roll worth sharing.
Serving suggestions
Pumpkin Cinnamon Rolls taste best when they’re warm and fresh from the oven. I like to serve them with a hot pot of coffee or sweet tea for a true Southern touch.
These rolls pair well with a simple bacon-and-eggs breakfast or even stand alone as the star of brunch. For gatherings, you can serve them on a large platter in the center of the table, letting guests pull apart their own roll.
Storage tips
Store leftover rolls in an airtight container in the refrigerator for up to three days. If you want to keep them longer, freeze them in a sealed container for up to a month.
To reheat, place them in the oven at 300 degrees until warm, or microwave them in short bursts. Always frost them after reheating for the best taste and texture.
Southern farewell
Pumpkin Cinnamon Rolls remind me of slow, sweet mornings. They take a little time to make, but that is what makes them special. It feels like a gift you share with yourself and the people you love.
Southern food often tells a story, and these rolls carry the story of comfort and togetherness. I hope you’ll bake them soon and let them fill your home with warmth.
Pumpkin Cinnamon Rolls
Equipment
- Oven
- 2 Mixing bowls
- Measuring cups
- Measuring Spoons
- Stand mixer with dough hook
- Rolling Pin
- Serrated knife
- Baking dish 8×10 or similar
- Whisk
- Spatula
- Clean kitchen towel
- Pastry Brush to spread melted butter evenly
- Parchment Paper
- Electric hand mixer Optional – if you don’t have a stand mixer, helpful for frosting
Ingredients
For the Dough
- 1 cup warm milk
- ¼ cup brown sugar
- ¼ cup sugar
- 1 tablespoon instant yeast
- ⅔ cup pumpkin puree not pumpkin pie filling
- 1 egg
- 3 ¾ cups flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 5 tablespoons unsalted butter softened
For the Filling
- 1 ½ cups brown sugar
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- ¾ cup butter melted
For the Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- 3 tablespoons heavy cream
Instructions
- Mix warm milk, brown sugar, sugar, and yeast in a bowl. Let it sit for a couple of minutes until the yeast starts to foam.
- In a large mixing bowl, combine pumpkin puree, egg, and the yeast mixture. Stir well until smooth.
- Add flour, pumpkin pie spice, and salt. Mix until the dough comes together. Switch to a dough hook and knead for 2-4 minutes.
- Add softened butter into the dough and keep mixing for 10 minutes until smooth and elastic.
- Cover the bowl with a clean towel and let the dough rise until it doubles in size, about 1 hour.
- Mix brown sugar, cinnamon, and pumpkin pie spice in a small bowl. Melt butter in another bowl and set aside.
- Punch down the risen dough and roll it out on a floured surface into a large rectangle. Brush melted butter over the dough.
- Sprinkle the sugar mixture evenly over the buttered dough, leaving one edge clean.
- Start on the long side opposite the clean edge and roll tightly into a log. Seal the seam by pinching it down.
- Use a serrated knife to cut the log into even slices, about 1 to 1 ½ inches wide.
- Place rolls cut side up in a greased baking dish. Let them rise again until they expand and fill the dish.
- Preheat oven to 350 degrees. Bake rolls for 30-40 minutes until golden brown and cooked through. Let them cool slightly.
- Beat cream cheese, butter, brown sugar, vanilla, salt, and cream until smooth and fluffy.
- Spread frosting generously over the warm rolls before serving.
