These soft, fluffy pumpkin cinnamon rolls combine pumpkin in the dough with pumpkin pie spice in the filling. Finished with a bourbon cream cheese icing, they’re the perfect way to start a cozy fall morning.
Table of contents
- Pumpkin Cinnamon Rolls
- Ingredients for Pumpkin Cinnamon Rolls
- How to Make Pumpkin Cinnamon Rolls
- 1. The Pumpkin Brioche Dough
- 2. The Pumpkin Spice Cinnamon Sugar Filling
- 3. The Bourbon Cream Cheese Icing
- Pumpkin Cinnamon Rolls Recipe Troubleshooting & FAQ
Pumpkin Cinnamon Rolls
This recipe is a seasonal twist on classic cinnamon rolls. Pumpkin purée and pumpkin pie spice are incorporated into the dough and filling for gentle autumn flavor, and a splash of bourbon in the cream cheese icing adds a warm, aromatic finish. The result is light, tender rolls with a balanced pumpkin presence that complements the cinnamon rather than overwhelming it. These rolls are also made without eggs.
The method mirrors a brioche-style dough for an especially soft crumb. You’ll shape, fill, and bake the rolls before finishing them with the creamy bourbon icing while they’re still warm.
Ingredients for Pumpkin Cinnamon Rolls
This recipe uses straightforward pantry staples. Key ingredients include:
- Milk: whole milk is recommended for richness, though unsweetened plant milks work well too.
- Instant yeast: keeps the process quick; active dry yeast can be used but needs extra rise time.
- Granulated sugar: feeds the yeast and adds light sweetness.
- Butter: used in the dough, filling, and icing for flavor and tenderness.
- Pumpkin purée: use pure pumpkin purée (not pie filling) for true pumpkin flavor and moisture.
- Bread flour: gives the best texture; all-purpose flour can substitute one-for-one if needed.
- Pumpkin pie spice: or make a quick mix of cinnamon, nutmeg, ginger, and cloves.
- Brown sugar: dark or light brown sugar both work; dark gives deeper molasses notes.
- Cinnamon and salt: essential for the classic roll flavor and yeast control.
- Cream cheese and powdered sugar: for the bourbon cream cheese icing.
- Bourbon & milk: bourbon adds warmth and depth to the icing; replace with milk for a non-alcoholic version.
How to Make Pumpkin Cinnamon Rolls
Below are the main steps to make these pumpkin cinnamon rolls successfully. Follow the dough, filling, and icing sections for a reliable result.
1. The Pumpkin Brioche Dough
The dough is based on a soft brioche-style formula to deliver a tender, pillowy texture. Combine flour, yeast, sugar, salt, and pumpkin pie spice in a bowl. Add warm milk, pumpkin purée, and melted butter, then mix to form a shaggy dough. Add the remaining flour and knead until the dough is soft, elastic, and slightly tacky.
Work the dough just until smooth; you should use about 2¼ cups (280 g) of flour total, adding more only if the dough sticks excessively. Knead by machine for about six minutes or by hand for 8–10 minutes. Shape into a ball and let it rest in a lightly greased bowl for about 15 minutes while you prepare the filling. If using active dry yeast, allow a longer first rise until the dough doubles.
2. The Pumpkin Spice Cinnamon Sugar Filling
Make the filling while the dough rests. There are two common approaches:
- Soft paste method: Combine softened butter, brown sugar, pumpkin pie spice, and cinnamon until you have a thick paste. Spread it evenly over the rolled dough for neat, flavorful layers.
- Brush-and-sprinkle method: Melt the butter and brush it over the dough, then sprinkle a mixture of brown sugar, cinnamon, and pumpkin pie spice over the butter. This is quicker but can allow more filling to seep during baking.
Both methods work; the paste technique reduces leakage and gives a concentrated filling.
3. The Bourbon Cream Cheese Icing
While the rolls bake, prepare the icing. Beat softened cream cheese with softened butter until combined. Add powdered sugar, milk, and bourbon and whisk until smooth. Adjust consistency with more powdered sugar if too thin or more milk if too thick. For a child-friendly option, substitute the bourbon with an equal amount of milk. Drizzle the icing over warm rolls so it melts slightly into the swirls.
Pumpkin Cinnamon Rolls Recipe Troubleshooting & FAQ
FREQUENTLY ASKED QUESTIONS
Can I use active dry yeast instead of instant yeast?
Yes. If using active dry yeast, dissolve it in the warmed milk and let it sit for about 5 minutes before mixing. Expect longer rise times and an extra rise after shaping the rolls.
Can I use all-purpose flour instead of bread flour?
Yes. Substitute all-purpose flour in equal measure; the texture will be slightly less chewy but still excellent.
Can I make these ahead of time?
Yes. Two convenient options:
1) Refrigerate assembled, unrisen rolls overnight. In the morning, remove the plastic wrap, let them come to room temperature and finish rising, then bake.
2) Freeze par-baked rolls: bake them partway (10–15 minutes) until set but not browned, cool, wrap, and freeze up to six weeks. Thaw in the refrigerator overnight and finish baking until golden.
TROUBLESHOOTING
My dough isn’t rising — what happened?
Check your yeast freshness and the liquid temperature. Yeast that is past its prime or exposed to liquids hotter than about 130°F (54°C) can be killed. Use an instant-read thermometer when warming milk to keep it between 120–130°F (48–54°C).
My dough is very sticky and hard to handle.
Sticky dough usually means it’s too hydrated. Add flour a tablespoon at a time until the dough becomes slightly tacky but no longer transfers to your finger. Avoid adding large amounts at once to preserve the dough’s tenderness.
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Pumpkin Cinnamon Rolls
Ingredients
For the Pumpkin Brioche Dough:
- 250-280 g bread flour
- 7 g instant dry yeast
- 25 g granulated sugar
- ½ teaspoon fine sea salt
- 1 teaspoon pumpkin pie spice
- 95 g milk warm
- 125 g pumpkin purée
- 45 g unsalted butter melted
For the Pumpkin Spice Cinnamon Sugar Filling:
- 60 g unsalted butter softened
- 110 g dark brown sugar
- 2 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
For the Bourbon Cream Cheese Icing:
- 28 g cream cheese softened
- 15 g unsalted butter softened
- 60 g powdered sugar
- 7 g milk
- 7 g bourbon
Instructions
To Make the Pumpkin Brioche Dough:
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In a stand mixer or large bowl, combine 2 cups (250 g) of flour, instant yeast, sugar, salt, and pumpkin pie spice. Add warm milk, pumpkin purée, and melted butter; mix until a shaggy dough forms.
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Add the remaining ¼ cup (30 g) flour. With a dough hook on low, work until a soft dough forms, then increase speed and mix until soft and supple, about 6 more minutes. If mixing by hand, knead 8–10 minutes.
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Turn the dough onto a lightly floured surface and knead briefly, shape into a ball, and place in a lightly greased bowl. Cover loosely and rest 15 minutes while you prepare the filling.
To Make the Pumpkin Spice Cinnamon Sugar Filling and Assemble:
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Combine softened butter, dark brown sugar, cinnamon, and pumpkin pie spice until a thick paste forms.
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Grease an 8×8-inch baking dish. Roll dough into a 12×16-inch rectangle on a floured surface. Spread the filling evenly over the dough.
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Tightly roll into a 12-inch log and cut into 9 even rolls. Place them in the prepared pan, cover, and let rise 50–60 minutes until nearly doubled.
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Preheat oven to 350°F (180°C). Bake 20–25 minutes until golden brown. While baking, make the icing.
To Make the Bourbon Cream Cheese Icing:
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Whisk cream cheese and butter until combined. Add powdered sugar, milk, and bourbon; whisk until smooth. Adjust thickness with more sugar or milk as needed.
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Drizzle the icing over warm rolls. Store leftover rolls, frosted or unfrosted, tightly covered at room temperature up to 3 days.