Pumpkin Cinnamon Rolls Recipe

Every year, when fall comes around, I try a new pumpkin recipe 🎃. It is a tradition I want to keep, because I love finding new ways to use pumpkin and bring out its natural flavor.

This time, I started with my cinnamon rolls recipe and adapted it to include roasted pumpkin in both the dough and the filling.

The result is a batch of soft, fluffy and flavorful pumpkin cinnamon rolls, with all the comforting flavors of fall. The combination of pumpkin, cinnamon, butter and cream cheese is one of my favorites.

How I Adapted My Cinnamon Rolls Recipe

The base recipe is the same as my classic cinnamon rolls, but I made a few changes to incorporate pumpkin.

I reduced the amount of milk because the pumpkin puree already adds moisture to the dough. This keeps the dough soft and fluffy, while still making it easy to knead and roll out without becoming too soft or sticky.

I also added pumpkin puree to the filling, along with butter, brown sugar and cinnamon. This gives each roll a more pronounced pumpkin flavor.

Another thing I tried this time was pouring a little heavy cream over the rolls just before baking. It is an optional step, but I really love the result: the rolls turn out softer, more tender and moist.

Cold Proofing for Extra Soft Pumpkin Cinnamon Rolls

For this recipe, I decided to experiment with cold proofing the dough. After the first rise, I covered the bowl and refrigerated the dough overnight. The next day, I rolled it out, added the filling and shaped the cinnamon rolls.

I wanted to try this technique because I enjoy working with enriched doughs and seeing how different proofing times and temperatures affect the final texture. I was really happy with the results: the rolls turned out even softer and fluffier, with a deeper, more developed flavor.

Another advantage of cold proofing is that it makes the recipe easier to fit into your schedule. You can prepare the dough the night before and simply shape and bake the rolls the next day.

If you have the time, I definitely recommend giving this method a try.

How I Prepare the Pumpkin Puree

For this recipe, I prefer using homemade roasted pumpkin puree instead of boiled pumpkin. Roasting brings out the pumpkin’s natural sweetness and rich flavor, while keeping excess moisture out of the dough. This makes a big difference in the final texture of the cinnamon rolls.

To make the puree, I cut the pumpkin in half, remove the seeds and roast it in the oven until the flesh is fork-tender.

Once it has cooled, I scoop out the flesh and blend it until smooth.

If the puree seems too watery, let it drain in a fine-mesh sieve for a few minutes before using it. The moisture content can vary depending on the type of pumpkin, so this simple step helps ensure a soft, well-balanced dough every time.

Frequently Asked Questions

Can I make the dough the same day instead of proofing it overnight?

Yes! If you don’t have time for an overnight cold proof, you can make the rolls the same day.

After kneading, let the dough rise in a warm place until it has doubled in size. Then roll it out, spread the filling and shape the cinnamon rolls.

Once the rolls are arranged in the baking dish, let them rise one more time before baking.

That said, I personally prefer the overnight method. I prepare the dough the evening before, refrigerate it overnight and bake the rolls fresh the next morning.

How do I store pumpkin cinnamon rolls to keep them soft?

Store the cinnamon rolls in an airtight container at room temperature for up to 2 days.

If you plan to refrigerate them for longer storage, I recommend keeping the cream cheese frosting separate and spreading it over the rolls just before serving.

To make the rolls soft again, warm them in the microwave for 10–15 seconds before serving. They taste almost as good as freshly baked.

If I’ve tempted you to try these soft and fluffy pumpkin cinnamon rolls, you’ll find the complete recipe below, including all the ingredients and step-by-step instructions to help you make them at home. 😉

Pumpkin Cinnamon Rolls Recipe

Recipe by Loredana Arion

Servings

12

rolls

Prep time

2

hours 

45

minutes

Cook time

30

minutes

Calories per roll

470

kcal

Cold Proof Time

12

hours 

Soft and fluffy pumpkin cinnamon rolls made with roasted pumpkin puree, cinnamon and brown sugar. An overnight cold proof creates a light, airy texture, while the cream cheese frosting adds the perfect finishing touch.

Ingredients

• For the Dough

• 500 g bread flour

• 7 g active dry yeast (or instant yeast)

• 200 ml milk, lukewarm

• 150 g roasted pumpkin puree

• 100 g unsalted butter

• 100 g granulated sugar

• 4 egg yolks

• 1 pinch of salt

• 1 tsp vanilla extract

• Zest of 1 lemon (or 1 tsp lemon extract)

• For the Filling

• 20 g ground cinnamon

• 60 g unsalted butter, softened

• 150 g roasted pumpkin puree

• 75 g light brown sugar

• For the Cream Cheese Frosting

• 200 g Philadelphia cream cheese, softened

• 50 g unsalted butter, softened

• 50 g vanilla powdered sugar (or confectioners’ sugar)

• Optional

• 100 ml heavy cream, poured over the rolls before baking

Directions

• Dough
• Place the butter in a small saucepan over medium heat and cook until it turns golden brown and develops a nutty aroma. Be careful not to overcook it, as it can become bitter. Remove from the heat and let it cool.
• In a large bowl, whisk together the egg yolks, sugar, roasted pumpkin puree, vanilla extract and lemon zest (or lemon extract). Add the lukewarm milk and whisk until well combined.
• In the bowl of a stand mixer, combine the bread flour, salt and yeast, making sure the yeast does not come into direct contact with the salt. Make a well in the center and pour in the pumpkin mixture.
• Mix with a spatula until the ingredients come together, then knead the dough. Gradually add the cooled brown butter in 4-5 additions while kneading.
• Continue kneading for about 12-15 minutes, or until the dough is soft, smooth, elastic and no longer sticky.
• Cover the bowl with a clean kitchen towel and let the dough rise for about 1 hour.
• Once risen, cover the bowl with plastic wrap and refrigerate the dough overnight.
• Shaping the Cinnamon Rolls
• The next day, remove the dough from the refrigerator and roll it out into a large rectangle on a lightly floured surface.
• To make the filling, combine the softened butter, ground cinnamon, roasted pumpkin puree and brown sugar until smooth.
• Spread the filling evenly over the dough, leaving a small border around the edges.
• Starting from the long side, roll the dough into a tight log and cut it into 12 equal pieces.
• Arrange the rolls in a parchment-lined baking dish, leaving a little space between them so they have room to rise.
• Final Proof and Baking
• To create a warm, humid environment for proofing, bring a wide saucepan or skillet filled with water to a boil. Place the pan in the bottom of your (turned off) oven and set the baking dish with the rolls on a rack above it. Close the oven door and let the rolls proof for about 45 minutes.
• Once proofed, remove both the baking dish and the pan of hot water. Preheat the oven to 180°C (350°F).
• Pour the heavy cream evenly over the rolls, then bake for about 30 minutes, or until golden brown and fully baked. If needed, insert a toothpick into the center of one of the rolls to check for doneness.
• Transfer the rolls to a wire rack and let them cool until just slightly warm before frosting.
• Cream Cheese Frosting
• In a bowl, combine the softened butter, room-temperature Philadelphia cream cheese and powdered sugar.
• Beat until smooth and creamy.
• Spread the frosting over the slightly cooled pumpkin cinnamon rolls and serve.