I finally perfected Small Batch Pumpkin Cinnamon Rolls with a secret filling twist that I had to share.

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I never expected to get so excited about breakfast dough, but these Pumpkin Cinnamon Rolls are weirdly addictive. You have to try this fun twist on cinnamon rolls, especially if you like pumpkin puree folded into soft spirals and a smear of cream cheese that melts into every bite.

I wanted them to feel a little fancy so I played with Pumpkin Shaped Cinnamon Rolls Easy ideas, yet they still read like Homemade Pumpkin Spice Cinnamon Rolls you could make on a slow morning. They look impressive but dont scare you off, and honestly you might make them way more than once.

Ingredients

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Leavens dough by producing CO2 no real calories tiny protein, creates airy texture.
Adds moisture fiber and vitamin A; low fat slightly sweet, gives color and tender crumb.
Adds fat and protein, helps browning and richness, boosts calories and softer crumb.
Sweetens with molasses notes adds moisture, more caramel flavor than white sugar.
Main carb provides structure; mostly starch some protein, affects chew and rise.
Creamy tang for icing; high fat, adds richness and smooth mouthfeel, balances sweetness.
Warm spice negligible calories; adds aromatic sweetness and that classic cinnamon roll smell.

Ingredient Quantities

1 packet active dry yeast (2 1/4 tsp)

1/4 cup granulated sugar

1/2 cup warm whole milk (about 110 F)

1/4 cup unsalted butter melted

1/2 cup pumpkin puree (not pumpkin pie filling)

1 large egg room temp

1/2 tsp salt

1 tsp ground cinnamon

3 to 3 1/2 cups all purpose flour

3/4 cup packed brown sugar

2 tsp ground cinnamon for filling

1/2 tsp pumpkin pie spice for filling

1/4 cup unsalted butter softened for filling

4 oz cream cheese softened

1/4 cup unsalted butter softened for icing

1 to 1 1/2 cups powdered sugar

1 tsp vanilla extract

1 to 2 tbsp milk or heavy cream

pinch of salt

How to Make this

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1. Pour 1/2 cup warm whole milk (about 110 F) into a small bowl, stir in 1/4 cup granulated sugar and 1 packet active dry yeast (2 1/4 tsp). Let sit 5 to 10 minutes until foamy – if it doesn’t foam the yeast might be dead, start over.

2. In a large bowl whisk together the yeast mixture, 1/4 cup melted unsalted butter, 1/2 cup pumpkin puree (not pie filling), 1 large room temp egg, 1/2 tsp salt and 1 tsp ground cinnamon until smooth.

3. Add 3 cups all purpose flour to the wet mix and stir with a wooden spoon or spatula until a shaggy dough forms; add up to 1/2 cup more flour a little at a time if the dough is too sticky to handle. You want a soft, slightly tacky dough.

4. Turn dough onto a lightly floured surface and knead about 5 to 7 minutes until smooth and elastic. Don’t add too much flour or the rolls get dense. If dough is still sticky that’s ok, dust with a little flour and knead gently.

5. Place dough in a lightly greased bowl, cover with plastic wrap or a clean towel and let rise in a warm spot until doubled, about 1 hour. A finger poke that slowly fills back means it’s ready.

6. Meanwhile make the filling: beat together 3/4 cup packed brown sugar, 2 tsp ground cinnamon, 1/2 tsp pumpkin pie spice and 1/4 cup softened unsalted butter until crumbly and spreadable.

7. Punch dough down, roll it out on a floured surface to about a 12 by 18 inch rectangle. Spread the softened filling evenly over the dough, leaving a 1/2 inch border, then roll tightly from the long side into a log. Pinch the seam closed.

8. Cut the log into 12 even rolls (dental floss or a sharp knife works best), place them cut-side up in a greased 9×13 inch pan leaving a little space between. Cover and let rise 30 to 45 minutes until puffy while you preheat the oven to 350 F.

9. Bake at 350 F for 20 to 25 minutes until golden and cooked through but not dry. Let cool in the pan 5 to 10 minutes so they set a bit.

10. While they cool make the icing: beat 4 oz softened cream cheese with 1/4 cup softened unsalted butter until smooth, add 1 to 1 1/2 cups powdered sugar, 1 tsp vanilla extract, 1 to 2 tbsp milk or heavy cream to reach desired thickness and a pinch of salt. Spread over warm rolls. Tip: don’t overbake, and if your cream cheese is cold zap it 5 to 10 seconds in the microwave so the icing isn’t lumpy.

Equipment Needed

1. Small bowl for proofing the yeast
2. Large mixing bowl for the dough
3. Whisk (or a fork)
4. Wooden spoon or sturdy spatula for stirring and initial mixing
5. Measuring cups and spoons plus a 1-cup liquid measuring cup
6. Instant-read thermometer to check the milk is about 110 F
7. Rolling pin and a lightly floured surface for rolling the dough out
8. Sharp knife or a length of unflavored dental floss to slice the log cleanly
9. 9×13 inch baking pan, greased
10. Electric or hand mixer optional but super helpful for smooth cream cheese icing youll be making

FAQ

Can I use pumpkin pie filling instead of pumpkin puree? No, dont use pie filling. It has added sugar and spices that throw off the dough and filling. Use plain canned or homemade pumpkin puree only.

How do I know the yeast is still good? Proof it: stir the yeast and 1 tsp sugar into the warm milk (about 110 F). Wait 5 to 10 minutes. If it gets foamy and bubbly its good. If nothing happens the yeast is dead, toss it and get new.

My dough is sticky, how much flour should I add? A little sticky is good, but it shouldnt be gluey. Start with 3 cups of flour and add up to 3 1/2 cups, 1 tablespoon at a time while kneading, until the dough is soft and slightly tacky but pulls away from the bowl.

Can I make these ahead or freeze them? Yes. For make-ahead, shape the rolls, cover tightly and refrigerate overnight, then let come to room temp and finish the rise before baking. For freezing, freeze unbaked rolls after shaping on a tray, then transfer to a bag. Thaw and let rise then bake. You can also freeze baked rolls, thaw and warm them before serving.

What temp and time do they bake at so centers arent doughy? Bake at 350 F for about 22 to 28 minutes until golden and the centers are set. If the tops are browning too fast tent with foil. A toothpick in the center should come out mostly clean.

How thick should the icing be and can I swap milk for cream? For the cream cheese icing mix the 4 oz cream cheese and 1/4 cup butter with 1 to 1 1/2 cups powdered sugar, 1 tsp vanilla and 1 to 2 tbsp milk or cream. Use 1 tbsp for thicker spreadable icing, 2 tbsp for a looser glaze. Heavy cream gives a richer taste, milk works fine too.

Pumpkin Cinnamon Rolls Recipe Substitutions and Variations

Active dry yeast: swap for instant or rapid-rise yeast, same amount (2 1/4 tsp); you can add it straight to the dry ingredients and skip proofing, but keep an eye on faster rises.
Warm whole milk: use 2% or a plant milk like oat or almond, warmed to ~110 F; oat milk gives a richer crumb while almond is lighter.
Unsalted butter (dough or filling): use salted butter 1:1 but cut the added salt in the recipe, or use solid coconut oil 1:1 for a dairy-free option, note coconut will add a mild flavor.
Cream cheese (icing): substitute mascarpone or Neufchatel 1:1 for nearly the same texture and tang; for vegan, use a plant-based cream cheese 1:1 and add 1 tsp lemon juice if you want more tang.

Pro Tips

1. Proof the yeast properly, dont dump in hot milk or itll die. Aim for about 110 F, sprinkle the yeast on top with the sugar and wait 5 to 10 minutes till foamy. If it doesnt foam toss it and try fresh yeast, it saves a ruined batch later.

2. Keep the dough slightly tacky, dont keep adding flour. Too much flour = dry, dense rolls. If it feels sticky use just a dusting on your hands and knead gently, and remember a shorter knead is better than overworking.

3. For deeper flavor and more even rolls let the filled log chill in the fridge for 30 minutes before slicing or do an overnight cold rise in the fridge for up to 12 hours. Cold proofing makes the cinnamon swirl taste richer and helps cuts stay neater.

4. Get the icing texture right by using room temp cream cheese and butter, but not warm. Beat them smooth, add powdered sugar slowly, then thin with milk 1 teaspoon at a time till you like it. Spread when rolls are warm not piping hot so the icing melts into the swirls without separating.

Pumpkin Cinnamon Rolls Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I finally perfected Small Batch Pumpkin Cinnamon Rolls with a secret filling twist that I had to share.

Servings

servings

Calories

400

kcal

Equipment: 1. Small bowl for proofing the yeast
2. Large mixing bowl for the dough
3. Whisk (or a fork)
4. Wooden spoon or sturdy spatula for stirring and initial mixing
5. Measuring cups and spoons plus a 1-cup liquid measuring cup
6. Instant-read thermometer to check the milk is about 110 F
7. Rolling pin and a lightly floured surface for rolling the dough out
8. Sharp knife or a length of unflavored dental floss to slice the log cleanly
9. 9×13 inch baking pan, greased
10. Electric or hand mixer optional but super helpful for smooth cream cheese icing youll be making

Ingredients

1 packet active dry yeast (2 1/4 tsp)
1/4 cup granulated sugar
1/2 cup warm whole milk (about 110 F)
1/4 cup unsalted butter melted
1/2 cup pumpkin puree (not pumpkin pie filling)
1 large egg room temp
1/2 tsp salt
1 tsp ground cinnamon
3 to 3 1/2 cups all purpose flour
3/4 cup packed brown sugar
2 tsp ground cinnamon for filling
1/2 tsp pumpkin pie spice for filling
1/4 cup unsalted butter softened for filling
4 oz cream cheese softened
1/4 cup unsalted butter softened for icing
1 to 1 1/2 cups powdered sugar
1 tsp vanilla extract
1 to 2 tbsp milk or heavy cream
pinch of salt

Directions

Pour 1/2 cup warm whole milk (about 110 F) into a small bowl, stir in 1/4 cup granulated sugar and 1 packet active dry yeast (2 1/4 tsp). Let sit 5 to 10 minutes until foamy – if it doesn't foam the yeast might be dead, start over.
In a large bowl whisk together the yeast mixture, 1/4 cup melted unsalted butter, 1/2 cup pumpkin puree (not pie filling), 1 large room temp egg, 1/2 tsp salt and 1 tsp ground cinnamon until smooth.
Add 3 cups all purpose flour to the wet mix and stir with a wooden spoon or spatula until a shaggy dough forms; add up to 1/2 cup more flour a little at a time if the dough is too sticky to handle. You want a soft, slightly tacky dough.
Turn dough onto a lightly floured surface and knead about 5 to 7 minutes until smooth and elastic. Don't add too much flour or the rolls get dense. If dough is still sticky that's ok, dust with a little flour and knead gently.
Place dough in a lightly greased bowl, cover with plastic wrap or a clean towel and let rise in a warm spot until doubled, about 1 hour. A finger poke that slowly fills back means it's ready.
Meanwhile make the filling: beat together 3/4 cup packed brown sugar, 2 tsp ground cinnamon, 1/2 tsp pumpkin pie spice and 1/4 cup softened unsalted butter until crumbly and spreadable.
Punch dough down, roll it out on a floured surface to about a 12 by 18 inch rectangle. Spread the softened filling evenly over the dough, leaving a 1/2 inch border, then roll tightly from the long side into a log. Pinch the seam closed.
Cut the log into 12 even rolls (dental floss or a sharp knife works best), place them cut-side up in a greased 9×13 inch pan leaving a little space between. Cover and let rise 30 to 45 minutes until puffy while you preheat the oven to 350 F.
Bake at 350 F for 20 to 25 minutes until golden and cooked through but not dry. Let cool in the pan 5 to 10 minutes so they set a bit.
While they cool make the icing: beat 4 oz softened cream cheese with 1/4 cup softened unsalted butter until smooth, add 1 to 1 1/2 cups powdered sugar, 1 tsp vanilla extract, 1 to 2 tbsp milk or heavy cream to reach desired thickness and a pinch of salt. Spread over warm rolls. Tip: don't overbake, and if your cream cheese is cold zap it 5 to 10 seconds in the microwave so the icing isn't lumpy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.