Easy Pumpkin Pie Cinnamon Rolls

Pumpkin pie cinnamon rolls happened by accident in my kitchen last year. I was making regular cinnamon rolls for my kids when I knocked over a can of pumpkin puree all over my counter. Instead of cleaning it up like a normal person, I thought “what if I just add this to the dough?”

My husband walked in, saw the orange mess, and said I’d lost my mind. Two hours later he was on his third roll and asking me when I was going to make them again. Sometimes the greatest recipes are born out of serendipity and obstinance.

❤️ Why You’ll Love This Recipe

Listen, I’ve made a lot of cinnamon rolls in my time. These are different. The pumpkin makes the dough so soft it’s almost ridiculous – they stay good for three days instead of getting hard overnight. My kids actually fight over the last one, which never happens with regular food.

Plus you can prep them Saturday night when you’re motivated and bake them Sunday morning when you’re lazy. Win-win.

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📝 Ingredient List

For the Dough:

• 4¼ cups all-purpose flour (plus 3–4 tablespoons extra during kneading)
• 4½ teaspoons instant yeast
• 1 teaspoon salt
• 1 cup milk
• ½ cup pumpkin purée
• ½ cup melted unsalted butter
• ½ cup granulated sugar

For the Filling:

• 1 cup pumpkin purée (excess moisture squeezed out)
• 1 cup unsalted butter, softened
• 1¾ cups packed light brown sugar
• 1 tablespoon + 2 teaspoons ground cinnamon
• 1 teaspoon each ground ginger and nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon salt

For the Frosting:

• ¼ cup unsalted butter, softened
• ½ cup cream cheese, room temperature
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 1¼ cups powdered sugar
• ⅓ cup pumpkin purée (squeezed dry)

🔍 Why These Ingredients Work

My mother had always insisted that pumpkins give everything extra moisture, and you know what?. The natural sugars feed the yeast better than regular sugar alone. I learned to squeeze the water out of pumpkin after my first batch turned into orange soup – not my finest baking moment.

Brown sugar is non-negotiable here. White sugar tastes flat next to all that pumpkin. I have come to use WAY more spices in my pie than most recipes call for, because pumpkin can take it. I have enough spices it looks like I broke into a bakery, but it’s worth it.

The cream cheese frosting with extra pumpkin is weird, but it tastes like pumpkin cheesecake. My sister in law attempted to replicate it and couldn’t figure out why it didn’t taste the same – she forgot the extra pumpkin.

Essential Tools and Equipment

• Large mixing bowl
• Kitchen scale (if you have one, use it)
• Stand mixer with dough hook (or strong arms)
• Rolling pin
• 9×13-inch baking dish
• Clean kitchen towels
• Sharp knife or dental floss
• Small bowl for frosting

👩🍳 How To Make Pumpkin Pie Cinnamon Rolls

1. Make the Dough

Heat milk, pumpkin, butter, and sugar until warm – like bath water, not coffee hot. Mix flour, yeast, and salt in a big bowl. Add the warm stuff and stir until it looks messy. Knead for 8 minutes by hand or 5 with a mixer. Add flour if it’s too sticky, but don’t go crazy – it should feel slightly tacky. Let it sit while you make filling.

2. Make the Filling

Squeeze that pumpkin like your life depends on it. I use about six paper towels and press hard. Mix with soft butter, brown sugar, and spices. Taste it – it should make you want to eat it with a spoon.

3. Assemble the Rolls

Spread half the filling in your greased pan. This creates a gooey bottom layer that nobody expects. Roll dough into a rectangle – doesn’t need to be perfect, mine never is. Spread remaining filling, roll up tight, cut into 12 pieces. Dental floss works better than a knife if you have it.

4. Proof the Rolls

Put rolls in pan on top of that filling layer. For same-day baking, stick in warm oven (turned off) for 30 minutes. Refrigerate, covered, for overnight. In the morning, wake them at room temperature, let them rise again.

5. Bake to Perfection

350°F for 28-30 minutes, rotate halfway through. They’re done when golden and the middle ones spring back. Don’t overbake – they keep cooking in the hot pan.

6. Make the Frosting

In a large bowl beat butter and cream cheese until fluffy. Stir in vanilla, salt, squeezed pumpkin and powdered sugar. Beat until smooth. Lick the beaters – it’s the law.

7. The Grand Finale

Wait 10 minutes before frosting. I know it’s torture but hot rolls will melt the frosting into soup. Spread generously and serve immediately.

Tips from Well-Known Chefs

My cousin works at a fancy bakery and taught me that room temperature ingredients mix better. Plus, if your butter is too cold, cut small it softens more quickly.

Ina Garten tells you to trust your instincts on baking, and she is right. If you see something that doesn’t seem right, it probably isn’t.

❗ You Must Know

Squeeze that pumpkin or else. I’ve seen too many people skip this and end up with orange soup instead of cinnamon rolls. It takes two minutes and saves your whole batch.

My secret trick: That filling on the bottom creates a caramelized pumpkin layer underneath each roll. My mother-in-law told me I was showing off until she tried it. Now she requests the recipe every Thanksgiving.

💡 Pro Tips & Cooking Hacks

Dental floss cuts better than any knife – learned this from watching too much Food Network. If your dough is to sticky add the flour slowly. Better too little than too much.

Don’t stress about perfect shapes. Mine look like abstract art and still taste amazing. The most important thing is not overbaking – they should be golden but still soft.

Room temperature eggs mix better, but I always forget to take them out. Cut cold butter into chunks and it softens faster than leaving it whole.

🎨 Flavor Variations & Suggestions

Apple version: Replace half the pumpkin with applesauce and add diced apples. My neighbor does this and adds extra cinnamon.

Maple pecan: Add chopped pecans to filling and maple syrup to frosting. Expensive but worth it for special occasions.

Chocolate chip: Mini chips work better than regular ones. I’ve tested this extensively (eaten many batches for science).

Less guilt: Use Greek yogurt instead of some butter in frosting. Still good, just not as indulgent.

⏲️ Make-Ahead Options

Saturday night assembly, Sunday morning glory. That’s my weekend routine now. Assemble everything, cover tight, refrigerate overnight. Sunday morning let them sit out 30 minutes, rise another 20-30 minutes, then bake. The flavors actually improve overnight.

Freeze after baking if you want. Cool completely, wrap well, freeze up to 3 months. Thaw overnight and reheat at 300°F for 10 minutes. Not quite as good as fresh but still better than anything from a store.

Recipe Notes & Baker’s Tips

If the dough seems different than usual cinnamon roll dough, don’t panic. The pumpkin makes it more orange and slightly different texture. That’s normal and what makes them special.

Internal temp should be 190°F if you’re worried, but honestly they’ll look golden and smell incredible when ready. Mine are never perfectly shaped and they still disappear fast.

🍽️ Serving Suggestions

Perfect for lazy Sunday mornings, Thanksgiving breakfast, or Wednesday when you need something good in life. Serve with strong coffee – the kind that could wake the dead. My kids like them with milk, husband wants more coffee.

Dust with cinnamon sugar if you’re feeling fancy. Real maple syrup is also excellent. They’re good at room temperature next day too, assuming you have leftovers (you won’t).

🧊 How to Store Your Pumpkin Pie Cinnamon Rolls

Room temperature for 1 day, fridge for up to 5 days. For longer storage, freeze them. Wrap individual rolls and freeze up to 3 months.

Reheating: 300°F oven for 5-8 minutes from room temp. From frozen, thaw overnight then reheat. Or if you are impatient like me, a 30­-45 second microwave of the individual roll!.

⚠️ Allergy Information

Contains: Wheat, dairy

Dairy-free: Use coconut oil in place of butter, coconut cream instead of regular cream cheese. Haven’t done it myself, but my lactose-intolerant friend says it works.

Gluten-free: Don’t know, never tried to. And gluten-free baking is a whole other animal.

❓ Questions I Get Asked A Lot

Why squeeze the pumpkin? Because soggy rolls are sad rolls. Pumpkin has tons of water that will mess up your dough texture.

Can I use active dry yeast? Yes, but activate it first in warm liquid. Rising times might be longer.

What if I don’t have a 9×13 pan? Two 9-inch rounds work, or one tube pan. Adjust baking time accordingly.

Can I make without a mixer? Absolutely. Stir by hand and knead 10 minutes. Good arm workout.

How do I know they’re done? Golden brown tops, center springs back when poked gently. Internal temp 190°F if you’re paranoid.

Glass pan okay? Yes, but lower temp by 25°F so they don’t brown too fast.

These have become my family’s fall obsession. My kids now expect them every October weekend, which is both sweet and exhausting. But watching everyone’s face when they smell these baking makes the early morning worth it. Enjoy! 🎃

💬 Made these? Tell me how they turned out! Did you try any variations? Did your family beg for the recipe too? I love hearing about other people’s baking adventures – and disasters. We’ve all been there.