The only thing that could possibly be better than my quick yeast cinnamon rolls are these pumpkin pie cinnamon rolls!

Thanks to the addition of warm spices and an entire can of pumpkin puree, they taste just like Fall!!

How to Make These Pumpkin Pie Cinnamon Rolls

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible!

I’ve also shared a video tutorial on how to make them below, along with the tools I used. If you don’t have all of these on hand, feel free to get creative and work with what you’ve got!

Tools / Equipment

• 9×13-inch Metal Pan
• Parchment Paper
• Stand Mixer w/ Dough Hook or Danish Dough Whisk

Step 1: Make the Pumpkin Cinnamon Roll Dough

Preheat your oven to 200 F / 95 C. In a large bowl or the bowl of a stand mixer, combine the flour, instant dry yeast, and fine salt.

In a separate bowl, combine the milk, pumpkin puree, butter, and granulated sugar. Heat for 1 minute in the microwave, then stir to combine the ingredients.

The butter should be mostly melted, and the mixture should feel warm but not hot to the touch. If it’s too hot, it can kill the yeast!

Slowly pour the warm milk mixture into the dry ingredients and mix on medium-low speed with a dough hook or by hand with a dough whisk.

If you don’t have a dough whisk, you can use a large wooden spoon.

Continue to mix the dough on a medium-low speed for a couple of minutes until the dough becomes more elastic and looks smooth.

As the dough mixes, add additional flour 1 Tbsp at a time until the dough begins to leave the sides of the bowl. I usually add 3-4 additional Tbsp of flour.

My favorite way to know if my dough is ready is to poke it with my finger. It should feel tacky but not sticky. As you pull your finger away, there should be no residue on your finger.

Cover the bowl with plastic wrap and set aside to let the dough rest for 10-20 minutes. This will make it easier to roll out.

Step 2: Make the Pumpkin Pie Cinnamon Roll Filling

While the dough rests, make the cinnamon roll filling. Scoop 1 cup of pumpkin puree on a couple of sheets of paper towel and squeeze it to ring out any excess moisture (this doesn’t need to be done for the pumpkin puree in the dough, but it is important to do for the filling and icing!).

Place the wrung-out pumpkin puree in a medium-sized bowl, and add the softened, unsalted butter, packed brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Mix together until combined then set aside.

It might look a little bit separated from the moisture of the pumpkin, but that’s ok! It’ll bake up just fine.

Step 3: Cut, Roll, and Bake the Cinnamon Rolls

Preheat the oven to 200 F/93 C (to help the cinnamon rolls rise), and line and grease a 9×13-inch pan. If you’re making these the day before, don’t preheat the oven. Set aside.

Spread half of the cinnamon roll filling over the bottom of a lined and greased 9×13-inch pan (this will give them deliciously sticky bottoms).

Place the dough on a lightly floured surface and roll it into a large rectangle that’s about 24 in x 18 in.

Spread the other half of the filling evenly across the dough.

Use a pastry rolling cutter or pizza cutter to cut 12 equal strips and then roll each cinnamon roll up individually. Place them in the prepared 9×13-inch pan.

Alternatively, you can also roll the dough into a log and cut each piece with dental floss.

If you are making these cinnamon rolls the night before, cover the cinnamon rolls tightly with plastic wrap and place them in the fridge overnight. Then take them out of the fridge and preheat your oven to 200 F/93 C, then turn off the oven, cover the rolls with foil, and let the rolls rise in the oven for about 30 minutes.

If you make these the morning of, turn off the oven, cover the rolls with foil, and let the rolls rise in the oven for about 30 minutes. MAKE SURE YOU’VE TURNED THE OVEN OFF. We want a nice cozy place for the rolls to rise, but we don’t want to bake them yet.

At this point, they should look puffier and have grown about twice in size.

Preheat the oven to 350 F / 175 C. Remove the foil from the pan and bake for 26-30 minutes, or until rolls are golden brown. Rotate the pan halfway through to help them bake evenly.

Step 4: Make the Pumpkin Pie Cinnamon Roll Icing

The last step is to make the icing. Mix the softened butter, room-temperature cream cheese, vanilla extract, and salt together with a spoon or electric hand mixer.

Scoop the remaining pumpkin puree onto a couple of sheets of paper towel and squeeze it to ring out any excess moisture. Then add this and the powdered sugar to the cream cheese mixture and stir until smooth.

Let the pumpkin pie cinnamon rolls cool for about 10 minutes, then spoon the glaze over the cinnamon rolls and enjoy warm!

How Much Flour Am I Supposed to Use?

One part of this recipe that can be a bit daunting or hard to interpret is the amount of flour this recipe uses.

I tried so hard to find the perfect amount, but the truth is it will vary from batch to batch and kitchen to kitchen.

I’ve made these by hand and with a stand mixer, and each time I use a slightly different amount of flour.

Now, the amount of flour you start with is set. But as you add in the wet ingredients, a sticky dough ball forms and you will need to add in additional flour.

I add 1 Tablespoon of flour at a time as I knead the dough. You need to add enough flour to create an elastic, workable dough that you can roll out.

However, if you add too much flour you can end up with dense, chewy cinnamon rolls.

This is why it’s a range. When using my stand mixer, I usually add anywhere from 3-4 additional tablespoons of flour. Sometimes I end up using less than that, and occasionally I use more!

Making These Pumpkin Pie Cinnamon Rolls By Hand vs. Using Stand Mixer

This recipe can be made by hand or with a stand mixer and dough hook.

It is definitely easier to make using a stand mixer, but a little elbow grease never hurt anyone.

Whichever method you use to make the dough, just be sure to knead or mix the dough until it gets an elastic texture and pulls away from the bowl or counter.

Once you get to this point, stop and let the dough rest for about 10 minutes. This little break lets the gluten relax and makes the dough easier to roll out.

If you continue to work the dough, the gluten strands can become too tight. Just like adding in too much flour, this can also lead to dense cinnamon rolls.

It’s pretty easy to sense when the dough is ready if you’re kneading by hand. However, if you’re using a stand mixer keep a close eye on your dough to ensure you don’t accidentally overwork it.

The Assisted Rise

Another thing that helps these cinnamon rolls turn out soft, fluffy, and tall is an assisted rise.

This recipe uses your oven to help the yeast rise. Don’t worry, the oven is preheated at a low temperature (200 F/ 95 C) and then turned off before you place the cinnamon rolls in there to rise.

The cinnamon roll pan is also covered with foil to ensure no actual baking takes place.

I love this method because in the winter my house is always cold. It’s almost impossible to find a warm spot for the cinnamon rolls to rise.

No matter what temperature your kitchen is, your cinnamon rolls are guaranteed to rise and puff up with this method.

You also know how long it will take for them to rise (about 30 minutes), rather than anxiously checking on them every 10 minutes to see if they’ve risen.

If your oven has a proof setting, you can also simply turn that on, and place the cinnamon rolls uncovered in the oven for about 30 minutes.

Substitutions and Swaps in This Recipe

While I love this recipe just the way it is, I know you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

• All-Purpose Flour – I haven’t tested this recipe out with gluten-free flour, but it should work if you use a good blend like King Arthur’s GF flour. Just be sure to knead the dough a bit longer to help give it structure, and bake the rolls for a few extra minutes.
• Instant / Rapid Rise Yeast – You can use active dry yeast in place of the instant yeast in this recipe, just be sure to activate the yeast with warm water and sugar before adding it, and allow the dough to rise for a bit longer (active yeast takes longer to rise than instant).
• Pumpkin Puree – Any unsweetened pumpkin puree should work in this recipe. I love using Libby’s! Some organic brands have a higher water content, which is why it’s important to wring out the puree that’s added to the filling and the icing.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
• Whole Milk – Most alternative milks work fine in this recipe, including soy, oat, and almond milk.
• Granulated Sugar – I don’t recommend changing the type or amount of sugar used in the dough.
• Brown Sugar – You can use light or dark brown sugar to make the filling for these cinnamon rolls. I prefer using light in this recipe!

Making These Pumpkin Pie Cinnamon Rolls in Advance

If you want to make these cinnamon rolls ahead of time, be my guest! I’m all about working ahead and making life easier.

This recipe can be made the evening before and then baked the following morning.

You can refrigerate these cinnamon rolls overnight once they have been cut and placed in a lined pan. Cover the cinnamon roll pan tightly with plastic wrap, making sure the seal is airtight.

Then take them out of the fridge and preheat your oven to 200 F/93 C, then turn off the oven, cover the rolls with foil, and let the rolls rise in the oven for about 30 minutes.

Once they’ve risen, preheat the oven to 350 F / 175 C and bake the cinnamon rolls for 26-30 minutes or until the rolls are golden brown.

You can also bake the cinnamon rolls, then let them cool and freeze them individually.

This is what I do with our leftover cinnamon rolls. I leave the leftover rolls unfrosted, then tightly wrap each roll in a layer of plastic wrap, then foil.

I move individual cinnamon rolls from the freezer to the fridge the night before I want to eat them.

Then in the morning, I unwrap the cinnamon roll and heat it up in the microwave until it’s warm and gooey. This usually takes about 30 seconds in my microwave.

Tips for Making the Best Pumpkin Cinnamon Rolls

• Don’t add too much flour! Add in additional flour 1 Tbsp at a time, and check the dough using the finger test. When you poke the dough with your finger, it should feel tacky but not sticky. As you pull your finger away, there should be no residue on your finger.
• If you use organic pumpkin puree, it will likely have a higher water content! You may need to add a few additional Tbsp of flour to get the consistency right.
• Bake the cinnamon rolls in a metal, 9×13-inch pan if possible! If you have to use a glass pan, reduce the temperature by 25 F and reduce the bake time by a few minutes.
• Try to let the cinnamon rolls cool for about 10-20 minutes, then add the icing. This will allow it to perfectly melt over the cinnamon rolls!
• Store leftover cinnamon rolls or cinnamon rolls made ahead of time in an airtight container to keep them fresh.

Let Me Know What You Think

If you try this recipe for pumpkin pie cinnamon rolls, I’d love to hear what you think! Please leave a rating and comment below.

You can also tag me on social media @chelsweets or use #chelsweets so I can see everything you’re baking up!!

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