Save There's something about October that makes me crave the smell of cinnamon and pumpkin wafting through the kitchen. I discovered these rolls completely by accident one weekend when I was trying to use up a can of pumpkin purée that had been sitting in my pantry. Instead of the usual pie, I thought—why not braid these autumn flavors into something warm and pillowy that you could actually have for breakfast? The first batch came out of the oven golden and still steaming, and I realized I'd accidentally created something even better than what I'd imagined.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I made these for a Sunday brunch with friends who were skeptical about pumpkin in anything beyond pie, and watching their faces light up when they tasted the first warm roll was worth every minute of kneading. Someone asked for the recipe before they'd even finished chewing, and that's when I knew these had earned their place in my regular rotation.
Ingredients
- All-purpose flour (3 ½ cups): The backbone of tender rolls; measure by spooning into a cup rather than scooping straight from the bag to avoid packing it down.
- Active dry yeast (1 packet): Make sure it's not expired—stale yeast means rolls that refuse to rise, a lesson I learned the hard way.
- Canned pumpkin purée (¾ cup): Use pure pumpkin, not pumpkin pie filling with added spices, or your dough will be too sweet.
- Whole milk (½ cup, lukewarm): Lukewarm means around 110°F—too hot kills the yeast, too cold and it won't activate.
- Brown sugar (⅔ cup, packed): Pack it firmly into the measuring cup so the filling has enough sweetness and moisture to bind together.
- Ground cinnamon (2 tbsp for filling, 1 tsp for dough): This is what makes the rolls unmistakably autumn; don't skimp.
- Unsalted butter (¼ cup melted for dough, ¼ cup softened for filling, ¼ cup for frosting): Having it at the right temperature for each step makes everything spread and mix more easily.
- Cream cheese frosting (4 oz softened): Let it sit on the counter for at least thirty minutes before beating, or it'll be lumpy and impossible to spread smoothly.
Instructions
- Wake up the yeast:
- Pour the lukewarm milk into your bowl and sprinkle the yeast over it. You'll see it start to foam and bloom after about five minutes—this is your signal that everything's alive and ready to go.
- Build the dough base:
- Stir in the sugar, pumpkin, melted butter, egg, and vanilla until everything is smooth and orange-colored. The mixture should smell like autumn itself at this point.
- Bring it together:
- Add the flour, salt, cinnamon, and nutmeg gradually, mixing as you go. Knead for six to eight minutes until the dough is soft and elastic—it should spring back slightly when you poke it.
- First rise:
- Shape into a ball, place in a greased bowl, cover with a damp cloth, and let it sit in a warm spot for about an hour. The dough should roughly double in size and feel pillowy to the touch.
- Roll and fill:
- Punch down the dough with a satisfying thwack, then roll it out to a 16x12-inch rectangle on a floured surface. Spread the softened butter all over, leaving a small border, then scatter the cinnamon-sugar mixture evenly across.
- Roll tight:
- Starting from the long side, roll the dough up tightly as if you're wrapping a log. Use a sharp knife or dental floss to slice into twelve even pieces—dental floss gives you cleaner cuts without compressing the dough.
- Second rise:
- Arrange the rolls in a greased 9x13-inch baking dish, cover loosely, and let them rise for thirty to forty minutes until they're puffy and touching each other slightly.
- Bake:
- Preheat your oven to 350°F and bake for twenty-two to twenty-five minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Frost while warm:
- While the rolls are still hot, spread the frosting over them so it melts slightly into all the crevices. This step is non-negotiable for the best flavor and texture.
Save There was a morning last November when the house was still dark and quiet, and I pulled these rolls out of the oven while my family was still asleep. The smell was so incredible that it woke everyone up on its own. By the time I finished frosting them, the whole crew had gathered in the kitchen in their pajamas, and we stood around the warm pan like it was the center of the universe. That's when I understood these rolls were more than just breakfast—they were a moment.
Make-Ahead Magic
One of the greatest gifts this recipe gives you is flexibility. You can assemble the rolls completely the night before, cover the baking dish with plastic wrap, and refrigerate overnight. In the morning, just let them sit at room temperature for fifteen to twenty minutes while the oven preheats, then bake as directed. The overnight cold actually gives the yeast time to develop more flavor, so you might find these taste even better when you make them this way.
Flavor Variations That Work
The base recipe is already delicious, but I've learned that a handful of chopped pecans mixed into the cinnamon-sugar filling adds a lovely texture and warmth. If you want to amp up the spice, you can swap the individual cinnamon and nutmeg for pumpkin pie spice, which blends it all together beautifully. Some people swirl a tiny drizzle of caramel sauce into the frosting at the last moment, and honestly, that's never a bad choice.
Storage and Serving Tips
These rolls are best eaten fresh and still warm, but they keep covered at room temperature for about two days if life gets busy. You can also freeze unbaked rolls up to a month ahead—thaw them in the refrigerator overnight, then let them come to room temperature before baking. Reheating is as simple as wrapping a roll loosely in foil and warming it in a 300°F oven for five minutes.
- Always let cream cheese soften completely before mixing the frosting, or you'll end up with lumpy clumps instead of smooth, creamy frosting.
- If your dough feels too sticky after mixing, dust in a bit more flour one tablespoon at a time—better to adjust gradually than add too much.
- A kitchen scale takes the guesswork out of measuring, especially with flour, which can vary wildly depending on how tightly it's packed.
Save These pumpkin cinnamon rolls have become my go-to when I want to do something thoughtful for my kitchen and the people I feed. There's real magic in watching someone take that first warm bite and understand instantly why autumn deserves to be celebrated with carbs.
Recipe FAQ
- → What makes the dough soft and fluffy?
The dough’s softness comes from the combination of pumpkin puree, warm milk, and proper rising times which activate the yeast for a tender, airy texture.
- → Can I substitute pumpkin pie spice for cinnamon and nutmeg?
Yes, pumpkin pie spice can be used to replace cinnamon and nutmeg, providing a similar warm, spiced flavor.
- → How should I store leftover rolls?
Store cooled rolls in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
- → Is it necessary to let the dough rise twice?
Allowing the dough to rise twice ensures a light and tender crumb by giving the yeast time to fully ferment and develop flavor.
- → Can I add nuts to the filling?
Chopped pecans can be added to the cinnamon sugar filling for extra texture and a nutty flavor.