Pumpkin Cinnamon Rolls for Fall are the perfect way to bring cozy autumn flavors into your kitchen. These soft, fluffy rolls are packed with pumpkin puree and warmly spiced with cinnamon, nutmeg, and a hint of cloves. The sweet glaze on top makes every bite melt in your mouth and adds just the right touch of sugary goodness.
I love making these rolls on a chilly weekend morning when the house fills with the smell of pumpkin and spices. There’s something comforting about waiting for the dough to rise and knowing that a warm, fresh treat is just around the corner. I find that adding just a little extra cinnamon in the filling makes them taste even more like fall magic.
These rolls are great for sharing with family or friends, especially when served fresh and warm. I like to enjoy them with a cup of coffee or a glass of cold milk. They also make a wonderful holiday breakfast or a sweet snack anytime you want a little bit of fall happiness. Trust me—you’ll be making them all season long!
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and fall flavor. Use canned or homemade puree. Avoid pumpkin pie filling, which is sweetened and spiced already. You can substitute with sweet potato puree for a twist.
Yeast: Active dry yeast works well. If you prefer, instant yeast can be used—just add it directly to the flour without proofing.
Spices: Cinnamon, nutmeg, and cloves create the warm autumn flavor. Feel free to adjust amounts or add ginger for extra kick.
Butter & Sugar: Both in dough and filling, they give richness and sweetness. For dairy-free options, use plant-based butter and a sugar alternative you like.
Flour: All-purpose flour ensures soft, fluffy dough. You can substitute part of it with whole wheat for a nuttier taste but expect a denser roll.
How Can I Make Sure My Dough Rises Softly and Fluffily?
Getting the perfect rise is key to tender cinnamon rolls. Here’s my simple approach:
- Warm your milk to about 110°F (43°C) to activate the yeast—too hot kills it, too cold won’t ferment right.
- Proof the yeast in warm milk with sugar for 5-10 minutes until foamy. This confirms your yeast is alive.
- Knead the dough well (8-10 minutes) to develop gluten, which gives it structure and chew.
- Let the dough rise in a warm, draft-free spot until doubled. A cozy kitchen corner or oven with just the light on works great.
- Don’t rush the second rise after shaping the rolls. This extra time makes them light and soft once baked.
Equipment You’ll Need
- Large mixing bowl – perfect for combining and letting the dough rise without making a mess.
- Stand mixer with dough hook (optional) – great if you want to knead the dough easily and save time.
- Rolling pin – helps you roll out the dough evenly for perfect cinnamon rolls.
- 9-inch round baking dish or cake pan – keeps the rolls snug so they rise tall and bake evenly.
- Whisk – for mixing the glaze smooth and lump-free.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the filling for a nice crunch and nutty flavor.
- Swap pumpkin puree with sweet potato for a different twist on fall flavors.
- Mix cream cheese into the glaze for a tangy, rich topping that pairs well with the spices.
- Stir a bit of orange zest into the filling for a fresh citrus touch that brightens the rolls.
Pumpkin Cinnamon Rolls for Fall
Ingredients You’ll Need:
For the Dough:
- 1 cup whole milk, warmed (about 110°F/43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 1/2 to 4 cups all-purpose flour, plus more for dusting
For the Filling:
- 1/3 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
Expect about 20 minutes prep time, 1 to 1.5 hours for the dough to rise, another 30-45 minutes for the rolls to rise after shaping, and 20-25 minutes for baking. You’ll also spend a few minutes making the glaze. Altogether, plan for approximately 2.5 to 3 hours, mostly hands-off while the dough rises.
Step-by-Step Instructions:
1. Activate the Yeast:
Warm the milk in a small bowl to about 110°F (43°C). Sprinkle the yeast over the milk, stir gently, and let it sit until foamy (5 to 10 minutes). This shows the yeast is active and ready.
2. Mix the Dough:
In a large mixing bowl, stir together pumpkin puree, melted butter, sugar, salt, cinnamon, nutmeg, and cloves. Add the foamy yeast mixture and mix well.
Gradually add flour, one cup at a time, stirring until a soft dough forms. Turn onto a floured surface and knead for about 8-10 minutes until smooth and elastic. You can also knead with a stand mixer fitted with a dough hook.
3. First Rise:
Place the dough in a greased bowl, covering it with a towel or plastic wrap. Set it somewhere warm to rise until doubled in size, about 1 to 1.5 hours.
4. Prepare the Filling:
While the dough rises, mix softened butter, brown sugar, cinnamon, nutmeg, and cloves in a small bowl until well combined.
5. Shape the Rolls:
Once risen, punch down the dough and roll it out on a floured surface into a 15×10 inch rectangle. Spread the filling evenly over the dough, leaving a small border along the edges.
Starting with the long edge, roll the dough tightly into a log. Cut the log into 8 equal rolls with a sharp knife.
6. Second Rise:
Arrange the rolls in a greased 9-inch round baking dish, leaving a little room between each for rising. Cover and let them rise for another 30-45 minutes until puffy.
7. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes until golden brown and cooked through.
8. Make the Glaze:
While rolls bake, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and pourable.
9. Finish and Serve:
Remove the rolls from the oven and let them cool for a few minutes. Drizzle the glaze generously over warm rolls. Enjoy your cozy, pumpkin-spiced treat fresh!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree, not pumpkin pie filling, because the filling is already sweetened and spiced, which can throw off the flavor and texture of your rolls.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough the night before and refrigerate it after the first rise. Just take it out about an hour before shaping to come to room temperature and rise again.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Warm them slightly before serving for a fresh-baked feel.
Can I Freeze Pumpkin Cinnamon Rolls?
Absolutely! Freeze unbaked rolls after shaping and the second rise by wrapping them tightly. Thaw in the fridge overnight, then bake as directed. You can also freeze baked rolls and reheat gently.
