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Pumpkin Cinnamon Rolls: Soft, Spiced, and Perfect for Make-Ahead Brunch Pinterest recipe pin

Pumpkin Cinnamon Rolls (Make Now or Make Ahead)

Soft, pumpkin-scented yeast rolls with a lightly spiced butter filling and cream-cheese drizzle, designed to bake same day or chill overnight for make-ahead mornings.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 rolls
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup whole milk warmed to 100–110°F
  • 2 teaspoons instant yeast
  • 3/4 cup canned pumpkin puree
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg plus 1 large egg yolk
  • 4 tablespoons unsalted butter softened (for dough)
  • 1 teaspoon kosher salt
  • 3 to 3 1/4 cups all-purpose flour
Filling
  • 6 tablespoons unsalted butter softened
  • 1/2 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pinch of salt
Glaze
  • 4 ounces cream cheese softened
  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • OPTIONAL: 1/2 cup toasted chopped pecans optional

Equipment

  • 1 Stand mixer with dough hook (or large bowl and wooden spoon)
  • 1 9×13-inch baking dish
  • 1 Instant-read thermometer
  • 1 Bench scraper

Method
 

Prepare the dough
  1. Warm the milk to 100–110°F and pour into the mixer bowl; sprinkle the yeast over the milk and stir briefly.
  2. Add the pumpkin puree, granulated sugar, brown sugar, egg plus yolk, softened butter, and salt; mix to combine.
  3. With the mixer on low, add 3 cups of flour, then more as needed until a soft, slightly tacky dough forms that clears the bowl; knead 6–8 minutes until smooth and elastic.
  4. Lightly oil a bowl, place the dough inside, cover, and let rise 45–60 minutes at room temperature until nearly doubled.
Make the filling and assemble
  1. Combine softened filling butter with brown sugar, cinnamon, nutmeg, and a pinch of salt until smooth; reserve 2 tablespoons if adding a little pumpkin to the filling.
  2. Turn dough onto a lightly floured surface and roll to about a 16×12-inch rectangle 1/4-inch thick.
  3. Spread the filling evenly, leaving a 1/2-inch border; roll tightly from the long side into a log and cut into 12 equal rolls.
  4. Place rolls seam-side down in a buttered 9×13-inch pan, cover, and let rise 35–45 minutes until puffy (or tightly cover and refrigerate up to 24 hours).
Bake and finish
  1. Preheat oven to 350°F and bake the risen rolls 18–22 minutes until tops are golden and the center reads 190–195°F.
  2. Cool 10 minutes, then whisk the cream cheese, powdered sugar, milk, and vanilla until smooth and drizzle over warm rolls.

Notes

Use canned pumpkin puree (not pie filling) for consistent moisture. If using active dry yeast, proof in warm milk and use 1 tablespoon. For make-ahead, shape, cover tightly, and refrigerate up to 24 hours; allow 30–45 minutes at room temperature before baking. Aim for an internal temp of 190–195°F to avoid a gummy center.