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Pumpkin Cinnamon Rolls

When there’s a chill in the air, all I want to do is cuddle up on the couch with a cinnamon roll and a cup of coffee. These Pumpkin Cinnamon Rolls are packed with pumpkin spice flavor and drizzled with a deliciously sweet icing, making for the perfect fall breakfast or afternoon treat.

Overhead view of a pumpkin cinnamon roll with icing on a white plate with pie plate of cinnamon rolls and fall leaves in background with recipe title at top

(This recipe for Pumpkin Cinnamon Rolls was originally published in November 2010, but has been updated with new photos and content in 2019).

Let’s be clear: There is no wrong time for cinnamon rolls. I’m talking no wrong time of year and no wrong time of day. You can ask, are they best for leisurely summer brunches or better for snowed in days? Are the perfect for breakfast or do they make more sense as a decadent dessert? But then you can stop asking those questions because the answer is ALL OF THE ABOVE. Cinnamon rolls are perfect all day any day.

Now that we have that out of the way, let’s talk about these pumpkin cinnamon rolls. While I’m not going to tell you to stop eating pumpkin in the summer (eat it whenever you want! Just please don’t bring pumpkin beer into my house in July because that annoys me), I am going to tell you these pumpkin cinnamon buns are a serious fall obsession of mine. Right when the chilly weather hits (even if it’s only in the morning), I want these in my house.

They’re pretty traditional cinnamon rolls, but with pumpkin puree and pumpkin pie spice in the dough and plenty more pumpkin pie spice in the filling. They are totally appropriate for breakfast, snack, or dessert. And I wouldn’t even blame you if you made them simply to have the fragrance of pumpkin cinnamon rolls filling your kitchen (but I bet you won’t be able to resist eating at least one).

PUMPKIN CINNAMON ROLLS RECIPE

These cinnamon rolls aren’t difficult to make, but they are a little bit of a process and require some dough rising time. If you want these for breakfast and don’t want to get up at the crack of dawn, you can assemble the cinnamon rolls up until you place them in their baking dishes, keep them in the fridge overnight, and pop them in the oven in the morning. It doesn’t get any easier than that!

You’ll want to start by making the dough. I find it easiest to do in my stand mixer, but if you don’t have one, you can do it in a large bowl with a hand mixer or even a whisk. You’ll just have to knead the dough for a little bit longer on your countertop.

Start by stirring the yeast and warm water together in the bowl of a stand mixer or in a large bowl. Let sit for 2 minutes.

Then add 3 2/3 cups of flour, pumpkin puree, milk, 5 Tbsp melted butter, 2 Tbsp sugar, pumpkin pie spice, and salt.

Overhead view of mixing bowl with flour, pumpkin puree, melted butter, pumpkin pie spice, and milk ready to be mixed

Beat at medium speed until smooth.

Then it’s time to get kneading the dough. If you have a dough hook on your mixer, knead with this for about 6 minutes, adding the remaining cup of dough little by little throughout the process.

If you want to do it by hand, it will probably take you about 10 minutes on a well floured surface. Again, add the remaining cup of flour a little at a time if you’re doing it this way.

Place the dough in a large bowl that has been lightly coated in oil (I used vegetable). Coat the dough in the oil, cover it with a kitchen towel, and let it rest for about an hour in a warm spot. If your kitchen is cool,  you can always keep your oven on low and place the bowl on top.

Once dough has risen, punch it down and let it rest for about 5 more minutes.

Collage showing process for making pumpkin cinnamon roll dough, including dough mixed in bowl, dough after kneading covered in oil and resting in bowl, and dough after rising in bowl

In the meantime, you can make your filling. Combine the granulated sugar, brown sugar, pumpkin pie spice, and cinnamon in a bowl.

Once done rising, place dough on a well-floured surface and, using a rolling pen, roll dough into a large rectangle, about 30×10 inches (if you don’t have a big enough surface, you can split the dough into two portions and make two separate rolls).

Once the dough is rolled, pour about 10 Tbsp of the melted butter on top. And sprinkle the sugar and spice mix all over the top.

Ready to roll? Starting from the long edge furthest from you, roll the dough tightly, pressing firmly to eliminate air pockets.

Pinch seams and ends to seal.

Collage showing process for making pumpkin cinnamon rolls, including dough rolled out into large rectangle on counter; rolled out dough covered in butter with pumpkin pie spice, sugar, and cinnamon; and cinnamon roll dough all rolled up and ready to be sliced

Cut the roll into 1-inch- 1 1/2-inch slices. Lightly brush two baking dishes or pie plates with remaining melted butter and place cinnamon rolls in dish taking care not to overcrowd.

Cover the dish with a kitchen towel and let rise for another 20 minutes. Like I mentioned above, if you want to save these to bake in the morning, once you have the pumpkin cinnamon rolls in the baking dish, cover them in plastic wrap, and pop them in the fridge. You can also put them in the freezer if you want to enjoy them much later. I often bake one dish of cinnamon rolls right away and keep one in the freezer for emergencies.

Otherwise, while they’re rising pre-heat your oven to 375 degrees.

And bake the rolls for about 17-20 minutes or until they’re golden brown.

One photo showing sliced cinnamon rolls in a pie dish and a second photo showing pumpkin cinnamon rolls just baked and out of oven

While they’re baking, whisk together confectioners’ sugar, milk, and vanilla in a bowl. And then when the cinnamon rolls come out of the oven, pour the icing over them.

Oh, hello there, heaven.

Bird's eye view of a white pie plate filled with pumpkin cinnamon rolls and drizzled in icing with fall leaves and bowl of icing in the background

Being the cinnamon bun lover that I am, I absolutely loved these. The pumpkin taste isn’t overpowering by any means, but is most definitely there. You’ll first notice it while these are baking and your kitchen starts to smell absolutely delicious.

And then when you dig in, you’ll absolutely love the touch of pumpkin spice in every bite.

Overhead closeup of a pumpkin cinnamon roll covered in icing on a white plate with more cinnamon rolls in background

So, would you rather have one of these cinnamon rolls first thing upon waking up in the morning or in the middle a long day of work when you just want to relax for a bit with a cup of coffee or tea and a treat? See, not such an easy decision is it? It’s OK, there’s no right answer.

Trust me, I’ve experimented quite a bit and have indulged in cinnamon rolls at pretty much every hour of the day.

And they’re all equally amazing.

Landscape overhead view of pumpkin cinnamon roll on a white plate drizzled with icing and with fall leaves in the background

I think cinnamon rolls are quickly becoming one of my most often made recipes since I can’t seem to have a brunch gathering without a dish of them. I’ve made all different kinds, but these pumpkin cinnamon rolls might just be my favorite variation.

Serve them with cup of pumpkin spice coffee and I’m even more in heaven.

Overhead view of a pumpkin cinnamon roll with icing on a white plate with pie plate of cinnamon rolls and fall leaves in background

Just one more reason to love fall!

Have you made your own cinnamon rolls before?

If you like these pumpkin cinnamon rolls, be sure to check out my Blueberry Funfetti Cinnamon Rolls and my Gingerbread Rolls with Eggnog Glaze.  Next up, I want to try this Crock Pot Cinnamon Roll Casserole from Daily Appetite!

Pumpkin Cinnamon Rolls
Prep Time
1 hr
Cook Time
20 mins
Rising Time
1 hr 20 mins
Total Time
1 hr 20 mins
 

When there's a chill in the air, all I want to do is cuddle up on the couch with a cinnamon roll and a cup of coffee. These Pumpkin Cinnamon Rolls are packed with pumpkin spice flavor and drizzled with a deliciously sweet icing, making for the perfect fall breakfast or afternoon treat.

Course: Breakfast, Dessert
Cuisine: American
Keyword: Cinnamon Roll Recipes, Pumpkin Breakfasts, Pumpkin Desserts
Servings: 18 Cinnamon Rolls
Author: Sues
Ingredients
  • 2 1/4 tsp (1 packet) dry active yeast
  • 1/4 cup warm water (100-110 degrees)
  • 4 2/3 cups all-purpose flour, divided (plus more for rolling dough)
  • 1 cup pumpkin puree
  • 1/2 cup whole milk
  • 1 cup (16 Tbsp) unsalted butter, melted, divided
  • 1/2 cups + 2 Tbsp granulated sugar, divided
  • 3 tsp pumpkin pie spice, divided
  • 1 tsp salt
  • 1/4 cup packed brown sugar
  • 1 1/2 tsp cinnamon
Icing
  • 1 cup confectioners' sugar
  • 1 Tbsp milk
  • 1 tsp vanilla
Instructions
  1. In the bowl of a stand mixer or in a large bowl, stir the yeast in warm water and let sit for 2 minutes.

  2. Add 3 2/3 cups of flour, pumpkin puree, milk, 5 Tbsp melted butter, 2 Tbsp granulated sugar, 1 tsp pumpkin pie spice, and salt. Beat with a mixer at medium speed (or use a hand mixer) until smooth.

  3. Using the dough hook on your mixer, knead dough for about 6 minutes, adding the remaining cup of flour little by little throughout the kneading process. If you don't have a mixer or a dough hook, you can knead dough by hand on a well floured surface. You should knead for about 10 minutes.

  4. Place the dough in a large bowl that has been lightly coated in vegetable oil. Make sure the dough is lightly coated in the oil, cover the bowl with a kitchen towel, and let it rise for about an hour in a warm spot (if your kitchen is cool, you can turn your oven on low and set the bowl on top).

  5. Once dough has risen, punch it down and let rest for about 5 more minutes.

  6. Place dough on a well-floured surface and, using a rolling pen, roll dough into a large rectangle, about 30×10 inches (if you don't have a big enough surface, you can split the dough into two portions and make two separate rolls).

  7. In a medium bowl, mix together remaining 1/2 cup granulated sugar, brown sugar, remaining 2 tsp pumpkin pie spice, and cinnamon together.

  8. Pour about 10 Tbsp of the butter over the surface of the dough (save the rest for the pans) and use a pastry brush or your fingers to spread the it evenly. 

  9. Generously sprinkle the sugar/spice mixture over the butter.

  10. Starting at the long end farthest from you, roll the dough tightly toward you. Use both hands and work slowly. Pinch the seams together.

  11. Transfer the dough to a cutting board and, using a sharp knife, slice 1-inch slices. Lightly brush remaining melted butter into pie pans or baking dishes. Place the rolls in the pan, taking care not to overcrowd them (8-9 should fit in each pan).

  12. Pre-heat oven to 375 degrees (If you’re using glass pans for your cinnamon rolls, pre-heat to 360 degrees instead). Cover the rolls with a kitchen towel for about 20 minutes, so they can rise again. Then bake for 17-20 minutes, until the cinnamon rolls are just turning golden.

  13. Pour the icing over the cinnamon rolls while they're still warm.

Icing
  1. In a medium bowl, whisk together confectioners' sugar, milk, and vanilla. Add more milk if you want a thinner icing.

Recipe Notes
  • If you want to save a pan of cinnamon rolls for later, after arranging rolls in pan, wrap tightly in saran wrap and place in refrigerator or freezer until ready to bake. Simply bring to room temperature and bake when ready.
Pumpkin Cinnamon Rolls -- When there's a chill in the air, all I want to do is cuddle up on the couch with a cinnamon roll and a cup of coffee. These Pumpkin Cinnamon Rolls are packed with pumpkin spice flavor and drizzled with a deliciously sweet icing, making for the perfect fall breakfast or afternoon treat | wearenotmartha.com #pumpkin #pumpkinspice #cinnamonrolls #brunch

47 Responses to "Pumpkin Cinnamon Rolls"

  1. Nicole says:

    I have yet to find the best cinnamon roll recipe and my hips cannot take the research 🙂 These look fantastic, though. I love the color the pumpkin adds.

  2. Erika @ Food.Fitness.Fun says:

    That looks so good! Now I want cinnamon buns! ;]

  3. Shannon says:

    ooh, i just made some, although on the healthier end of the spectrum 😉 they were absolutely delicious… and now i want to make them again!!

  4. Haley says:

    Oh my gosh these look SO good! I love all the pumpkin foods that are coming out this fall, even if I live in a place that doesn’t see much weather change, it makes me crave it =)

  5. Simply Life says:

    wow! Nice work! Those look soooo perfect for a winter morning!

  6. Fun and Fearless in Beantown says:

    These cinnamon buns looks like ooey-gooey goodness….and I want some right now!

  7. Tania says:

    These look great!
    I have been making my grandmother’s recipe for years… I’m so attached to it that I hesitate to try another kind. These, however, may change that.
    As for cinnamon bun vs roll, I have no idea!

  8. Erin @ Cooking and the City says:

    OMG these look amazing! I have been searching high and low for a relatively easier cinnamon bun recipe – need to make these asap!!

  9. cailen says:

    mmmm….these look amazing! wish i could enjoy one right now : )

  10. genesis says:

    totally making these tonight. i have everything ill need. will report back tomorrow or whenever i am rescued from face planting myself in these buns (lol).

  11. lynn @ the actor's diet says:

    very very impressed with these! put pumpkin in anything and i’ll eat ’em!

    so lovely finally meeting you guys this weekend. unfortunately, my interview with you (and a few others) had sound issues so i wasn’t able to use you in the video!

  12. Erica says:

    I’ve always wanted to try and home make these bad boys. Pumpkin + cinnamon- such a great combo. Glad you guys had fun. I’m excited for the recap

  13. Sassy Molassy says:

    Ohhh lord. I kinda can’t believe you did this. I must make these ASAP. Hope you had a blast at foodbuzz!

  14. Amanda L. says:

    I made pumpkin cinnamon rolls as well and they are addicting! However, my husband has requested regular cinnamon rolls next time around!

  15. Bert says:

    Did you ever try frying cinnamon buns in butter?

  16. sarah k. @ the pajama chef says:

    mmmm delicious! you know i like pumpkin cinn rolls too 🙂

  17. Food GPS says:

    Good meeting you at Foodbuzz Fest. That was a blast. I’d choose a cinnamon roll over a cupcake any day, night or morning.

  18. Cooking with Coley says:

    Welcome back to Boston! These look sinfully yummy.

  19. Karen says:

    These look soooo good! I’m definitely going to make some soon!

  20. Bridget says:

    Those look deeeeelicious!! Funny I made some a few weeks ago and actually had no idea they were the latest blog rage until I blogged about them haha. Yours came out WAY better 🙂 Mmmm I love a good cinnamon bun/roll…whatever, same deal.
    WElcome back to Boston, I have decided I am SO going to the foodbuzz fest next year!!

  21. Lauren at KeepItSweet says:

    i’ve seen so many cinnamon rolls on blogs but the pumpkin really looks delicious, i’ll have to make them one day!

  22. Mandi says:

    I just recently made my first batch of homemade cinnamon rolls and oh man…so good. They were so worth all the work and all the rising time!! I definitely want to do a pumpkin cinnamon roll too – I will def be following this one when I do! When I made my batch I followed Joy the Baker’s cream cheese cinnamon roll recipe- They turned out perfectly! Can’t wait to try this one!

  23. DianaHayes says:

    You did a fantastic job with this, they look divine. I love the idea of pumkin everything and cinnamon rolls is now on the list too. Great idea.

  24. Sharlene says:

    Pioneer Woman’s cinnamon rolls are amazing but they’re definitely death by butter. I’ll have to try these out!

  25. emily says:

    Ahhh, I have to make these! Maybe Thanksgiving morning? I’m still so obsessed with pumpkin that it’s not even funny. I have no idea what the difference between a cinnamon bun or roll is…but who cares as long as they are delicious?! 🙂

  26. Susan says:

    I love that you did it right!

  27. Karen at Globetrotter Diaries says:

    These look insanely good! (even after my chocolate chip cookie i just had). My first time at your blog and love it!!!

  28. cookie says:

    i am so on the cinnamon scroll bandwagon at the moment…
    i really want an espresso scented one!
    these look delectable though.
    🙂

  29. Juliana says:

    These cinnamon rolls with pumpkin look so yummie, absolutely perfect for the season. Love the pictures 🙂

  30. peachkins says:

    these are perfect ..my mouth is watering as I look at it..

  31. Melissa @ Made in Melissa's Kitchen says:

    I LOVE PW’s cinnamon rolls, but these look like a great seasonal alternative! I can’t wait to see your foodbuzz round-up!

  32. Meghan@travelwinedine says:

    These look soooo good! I have never been brave enough to make cinnamon rolls.
    Oh my gosh redeye. We got home this morning, and I am so tired!

  33. Monique says:

    its meant to be! IM visiting some family and they requested i bake something… i was thinking cinnamon rolls and opening this post has confirmed that i should DEF do this! you rock!

  34. Meesh says:

    These look fab. I need to get my baking game up to par so i can make these.

    p.s. so jealous you get to work in sweatpants! must be amazing after the red eye

  35. Damaris @Kitchen Corners says:

    Susie, it was so nice to see you again. This time NOT in the restroom. Thanks for the gift. It was lovely and I can’t wait to try it out.

    your buns look awesome, as expected 🙂

  36. genesis says:

    i made these last night…DELISH! im going to make another batch tonight and do a post tomorrow. will link back. thanks again!

  37. Mary says:

    Oh goodness me! You’ve included ALL of my favorite ingredients… and I’m wiping the drool from my chin as we speak!

    Divine!

    Mary xo

  38. Heather @ Get Healthy with Heather says:

    Wow those look amazing! Totally worth the wait time. Must make!

  39. rita says:

    that looks soooooooooo good! is it possible to add some dark chocolate in the mix? i’m just wondering.

  40. Tina says:

    I think cook illustrated recipe in their yellow cookbook is the best. It is time consuming but so delicate and airy and I always add extra cinnamon, sugar and butter!

  41. Jen@Twenty-Something and Starving says:

    Oh goodness these look AMAZINGGGGGGG!!! I’ve been trying to develop a pumpkin cinnamon roll recipe lately, actually. I wasn’t sure how the pumpkin would be in the dough, I’m so glad it works! Ugh it’s like 9 pm and now all I can think about it breakfast! 🙂

  42. UrMomCooks says:

    I’ve made the same cinnamon roll recipe for New Year’s Day for years! Never really thought about a different flavor in the dough, but this pumpkin version looks awesome! Wish I had some!

  43. erica @ fashionmeetsfood says:

    These look so good. I definitely will have to try to make them.

    xo

  44. To Kiss the Cook says:

    I’m clearly playing catch-up now and I have only one thing to say: you would 🙂

  45. alicia Fidalgo says:

    These look so good. I know what you mean about the red eye – I always need 2 days to get back to neutral. Welcome back!!

  46. HPD says:

    we’re traveling for the holidays, so won’t have much of a say in the thanksgiving dinner prep, but can definitely whip these up for everyone the next morning. thanks!

  47. Lisa Leong says:

    Thanks for sharing this recipe.

    I created slightly different pumpkin bun from your recipe this afternoon. It is very delicious. First of all, I chopped the pumpkin into small pieces and cooked it in microwave oven for 5 minutes. Then added in sugar, milk powder, few table spoons water, custard power, butter, ¼ teaspoon cinnamon into the mixture, mashed the pumpkin until it turn to paste. Let it rest for 15 min or until the paste is in room temperature. As the temperature is dropped, shape the paste into ball shaped and wraps it with bread dough. Let it proceed a with second round proving and bake for 10 minutes.

    Lisa

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