Pumpkin Cinnamon Rolls

Fall’s Coziest Hug: Pumpkin Cinnamon Rolls (Double Batch!)

Hey friends, Jackson here from Food Meld! Grab your favorite mug of coffee or cider and pull up a stool. Today? We’re diving headfirst into the ultimate fall comfort bake – **Pumpkin Cinnamon Rolls**, and we’re making a *double batch*! Why double? Because trust me, one pan vanishes faster than candy corn on Halloween. Imagine this: impossibly soft, spiced pumpkin dough, swirled with a rich, gooey filling of brown sugar, cinnamon, and warm spices, all hugged by a cloud of lush browned butter cream cheese frosting. These aren’t just rolls; they’re edible autumn sunshine, filling your kitchen with the kind of aroma that makes neighbors magically appear. Forget intimidating pastry projects – we’re keeping it real, fun, and full of that “you’ve GOTTA try this” energy. Whether it’s a lazy Sunday morning, a Friendsgiving centerpiece, or just because you deserve a treat, these rolls are your ticket to flavor town. Let’s get messy and make something unforgettable!

That Time Pumpkin Rolls Saved Thanksgiving

Picture it: My very first Thanksgiving hosting duty, years ago. The turkey was threatening to be dry, the gravy was lumpy, and my confidence? Lower than a pie crust bottom. Panic was setting in. Then I remembered the batch of pumpkin cinnamon roll dough I’d stashed in the fridge overnight. Plan B activated! While the turkey rested (bless its heart), I rolled, sliced, and baked those bad boys. The moment they hit the table, still warm, oozing frosting, something magical happened. The kitchen chaos faded. Laughter replaced stress. My aunt declared them “better than pumpkin pie,” my cousin asked for thirds, and my lumpy gravy was instantly forgiven. That’s the power of these rolls, y’all. They’re not just food; they’re mood-lifters, peacemakers, and memory-makers. They transformed a near-disaster into a story we *still* laugh about. That’s why I always make a double batch – you never know when you’ll need a little pumpkin-powered magic!

Pumpkin Cinnamon Rolls

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• Author: Jackson Walker
• Total Time: ~3 hrs
• Yield: 12 rolls 1x

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Description

These pumpkin cinnamon rolls are soft, buttery spirals of spiced dough filled with rich brown sugar and finished with a lush cream cheese frosting. With real pumpkin and warm spices in every layer, they’re the ultimate fall comfort bake.

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Ingredients

Scale 1x2x3x

Dough:

4 ½ tsp instant dry yeast (2 standard packets)

1 ½ cups (12 oz) warm water (check yeast temp, ~115°F/46°C)

½ cup (100g) granulated sugar

4 tbsp browned butter

2 large eggs (room temp)

2 tbsp dry milk powder

2 tsp salt

1 ⅓ cups (10.6 oz or 300g) pure pumpkin purée (not pie filling)

2 tbsp pumpkin pie spice

6 ½ to 7 ½ cups (812g–936g) all-purpose flour

Filling:

1 ½ cups (300g) brown sugar

3 tsp ground cinnamon

3 tsp pumpkin pie spice

6 oz (12 tbsp) browned butter

Frosting:

8 oz cream cheese, softened

4 oz (½ cup) browned butter, softened

2 tbsp pure vanilla extract

4 tbsp heavy cream

3 cups (360g) confectioners’ sugar

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Instructions

Make Dough: In a large bowl, combine yeast, warm water, and sugar. Let sit for 5 mins until foamy. Add browned butter, eggs, milk powder, salt, pumpkin, spice, and flour (start with 6 ½ cups, add more as needed). Knead until soft and elastic. Let rise until doubled (1–1.5 hours).

Prepare Filling: Mix brown sugar, cinnamon, and spice. Set aside.

Roll & Fill: Roll dough into a large rectangle. Brush with browned butter and sprinkle evenly with filling. Roll up tightly and slice into rolls.

Second Rise: Place in greased pans and let rise 30–45 mins.

Bake: Bake at 350°F (175°C) for 20–25 mins until golden and cooked through.

Make Frosting: Beat all frosting ingredients until smooth and fluffy.

Frost & Serve: Spread over warm rolls and enjoy.

• Prep Time: 30 minutes
• Rise Time: 2 hours
• Cook Time: 25 minutes

Nutrition

• Calories: 320 / roll
• Sugar: 22g / roll
• Sodium: 210mg / roll
• Fat: 14g / roll
• Saturated Fat: 8g / roll
• Carbohydrates: 44g / roll
• Fiber: 2g / roll
• Protein: 5g / roll
• Cholesterol: 50mg / roll

Your Pumpkin Roll Toolkit (Double Batch!)

Gather these goodies! Remember, using real pumpkin puree (not pie filling!) and browning your butter are game-changers. Let’s break it down:

For the Dreamy Pumpkin Dough:

• 4 ½ tsp (2 packets) Instant Dry Yeast: Our rising superstar! Instant means no pre-proofing needed – just mix it right in. Active dry? Use it, but dissolve in the warm water/sugar first for 5 mins until foamy.
• 1 ½ cups (12 oz) Warm Water (~115°F/46°C): Think warm bath water, not hot tub. Too hot kills yeast, too cold slows it down. Use a thermometer if unsure!
• ½ cup (100g) Granulated Sugar: Feeds the yeast and adds sweetness. Pure cane sugar gives the best flavor, but regular white works.
• 4 tbsp Browned Butter: (Chef’s Secret Weapon!) Browning butter adds incredible nutty depth. Melt unsalted butter in a light pan over medium heat, swirling constantly until golden brown and smelling like toasted nuts. Cool slightly before using. Regular melted butter works, but browned is next-level.
• 2 Large Eggs (Room Temp): Brings richness and structure. Cold eggs can slow the rise! Pop them in warm water for 5 mins if you forgot.
• 2 tbsp Dry Milk Powder: Secret weapon for ultra-soft, tender rolls! Adds richness without extra liquid. Can omit, but texture won’t be *quite* as magical.
• 2 tsp Salt: Balances sweetness and enhances all flavors. Crucial!
• 1 ⅓ cups (300g) Pure Pumpkin Purée: MUST be plain puree, *not* pie filling! Canned is perfect. Squeeze out excess moisture in a paper towel if it looks watery.
• 2 tbsp Pumpkin Pie Spice: Our cozy flavor bomb! Homemade blend (cinnamon, ginger, nutmeg, cloves, allspice) is amazing, but store-bought is fine.
• 6 ½ to 7 ½ cups (812g–936g) All-Purpose Flour: Start with 6 ½ cups! Pumpkin moisture varies. Add just enough extra flour until the dough is soft, slightly tacky, but pulls cleanly from the bowl. Too much flour = tough rolls.

For That Irresistible Cinnamon Swirl:

• 1 ½ cups (300g) Brown Sugar: Dark brown sugar adds richer molasses flavor, light brown works too. Pack it firmly!
• 3 tsp Ground Cinnamon: The heart of the swirl. Use fresh, fragrant cinnamon for best taste.
• 3 tsp Pumpkin Pie Spice: Doubling down on that warm, cozy flavor in the filling.
• 6 oz (12 tbsp) Browned Butter, cooled: Yes, more browned butter! This makes the filling rich and spreadable. Cooled so it doesn’t melt the sugar instantly.

For the Lush Cream Cheese Frosting:

• 8 oz Cream Cheese, softened: Full-fat for maximum creaminess. Let it sit out for 30-60 mins.
• 4 oz (½ cup) Browned Butter, softened: The *third* act of browned butter brilliance! Adds incredible depth.
• 2 tbsp Pure Vanilla Extract: Don’t skimp! Real vanilla makes a huge difference.
• 4 tbsp Heavy Cream: For perfect, drizzle-able consistency. Milk works in a pinch but is less rich.
• 3 cups (360g) Confectioners’ Sugar: Sift it! Prevents lumps in your silky frosting.

Let’s Bake Some Magic: Step-by-Step

Don’t sweat the rise times – that’s just flavor developing! Put on some tunes, and let’s go:

1. Wake Up the Yeast: In your largest mixing bowl (trust me, double batch needs space!), whisk the warm water, sugar, and instant yeast together. Let it sit for 5 minutes. It should get foamy and smell yeasty – that’s the party starting! If it doesn’t foam, your yeast might be sleepy or the water too hot/cold. Start over. (Tip: This “proofing” step ensures your yeast is active, guaranteeing a good rise!)
2. Build the Dough: Add the slightly cooled browned butter, room temp eggs, milk powder, salt, pumpkin puree, and pumpkin pie spice to the yeasty water. Whisk it all together until it looks like a vibrant orange smoothie. (Chef’s Hack: Whisk the eggs *before* adding to the mix for easier incorporation!)
3. Flour Power: Gradually add 6 ½ cups of flour to the wet ingredients. Start mixing with a sturdy spoon or the dough hook on low speed if using a stand mixer. The dough will be shaggy and sticky. Keep adding flour, ¼ cup at a time, mixing well after each addition. Stop when the dough *just* pulls away cleanly from the sides of the bowl and feels soft and slightly tacky (like your earlobe!), but doesn’t stick heavily to clean fingers. This usually takes 6 ¾ to 7 cups total. (Crucial Tip: Resist adding too much flour! Over-floured dough = dense rolls. Tacky is good!)
4. Knead with Love: Turn the dough onto a lightly floured surface (or keep in the mixer with the dough hook). Knead for 6-8 minutes (or 5-7 mins on medium-low speed) until it becomes incredibly smooth, supple, and elastic. It should pass the “windowpane test”: stretch a small piece gently – if you can see light through it without it tearing immediately, you’re golden! (Fun Fact: Kneading develops the gluten, giving your rolls that perfect pull-apart texture!)
5. First Rise (Let it Nap!): Place the gorgeous pumpkin dough ball into a lightly oiled large bowl. Turn it once to coat. Cover tightly with plastic wrap or a damp kitchen towel. Find a warm, draft-free spot (like an off oven or sunny counter). Let it rise for 1 to 1.5 hours, or until it’s puffy and doubled in size. (Patience Pro-Tip: No peeking too often! Let the yeast do its cozy work.)
6. Prep the Filling & Pans: While the dough rises, mix the brown sugar, cinnamon, and pumpkin pie spice for the filling in a small bowl. Have your cooled browned butter ready. Generously grease two 9×13 inch baking pans (or similar size) with butter or non-stick spray. (Hack: Lining with parchment paper makes cleanup a breeze!)
7. Roll & Fill (The Fun Part!): Punch down the risen dough gently to release air. Turn it out onto a *very lightly* floured surface. Divide the dough into two equal portions (for easier handling). Working with one portion at a time (cover the other), roll it out into a large rectangle, roughly 18×12 inches. Aim for even thickness! Brush the surface generously with half of the cooled browned butter, leaving a ½-inch border. Sprinkle evenly with half of the brown sugar spice mixture, pressing it down gently. (Chef’s Trick: Roll *away* from you and turn the dough frequently for an even rectangle!)
8. Roll it Tight & Slice: Starting from one long edge, roll the dough up tightly into a log, like a sleeping bag. Pinch the seam firmly to seal. Using a sharp serrated knife or unflavored dental floss (slide floss under, cross over top, pull tight!), cut the log into 12 equal slices, about 1.5 inches thick. Repeat with the second dough portion. (Tip: Wipe your knife clean between cuts for neater slices!)
9. Second Rise (Almost There!): Place 12 rolls, cut side up, into each prepared pan, spacing them slightly apart. Cover the pans loosely with plastic wrap or a clean towel. Let them rise again in a warm spot for 30-45 minutes. They should look puffed and fill the pans more. (Overnight Option: After placing rolls in pans, cover tightly and refrigerate overnight. In the morning, let them sit at room temp for 1-1.5 hours before baking.)
10. Bake to Golden Perfection: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, rotating pans halfway through, until they are beautifully golden brown on top and sound hollow if tapped lightly. An instant-read thermometer inserted into the center of a roll should read at least 190°F (88°C). (Watch Closely: Ovens vary! Don’t overbake – we want soft, pillowy centers.)
11. Whip Up the Frosting: While rolls bake, make the frosting. Beat the softened cream cheese and browned butter together until completely smooth and creamy. Beat in the vanilla. Gradually add the sifted confectioners’ sugar, beating on low speed first to avoid a sugar cloud, then on medium until incorporated. Add the heavy cream and beat on medium-high for 1-2 minutes until light, fluffy, and dreamy. (Chef’s Note: Frosting too thick? Add cream 1 tsp at a time. Too thin? Add a touch more sugar.)
12. Frost & Devour: Let the baked rolls cool in the pans for just 5-10 minutes – you want them warm! Spread or drizzle that luscious browned butter cream cheese frosting generously over the top of each pan. The warmth will make it melt slightly into every nook – perfection! (Best Life Tip: Eat one immediately. You deserve it, Chef!)

Serving Up Autumn Bliss

These pumpkin cinnamon rolls are pure comfort, best served warm when the frosting is gooey. Slide them onto a big platter for a crowd-pleasing centerpiece, or serve them straight from the pan for maximum cozy vibes. A cold glass of milk is classic, but they pair magically with hot coffee, spiced chai, or even a scoop of vanilla ice cream for an outrageous dessert twist. For a brunch spread, add some crispy bacon or sausage links on the side to balance the sweetness. Honestly? They disappear fast, so get yours quick!

Make It Your Own: Flavor Twists

Love the base recipe? Try these fun spins:

1. Pecan Praline: Add 1 cup chopped toasted pecans to the filling mixture. Top the frosted rolls with a drizzle of homemade praline sauce (brown sugar, butter, cream, pecans).
2. Maple Bacon Bliss: Substitute ¼ cup pure maple syrup for ¼ cup brown sugar in the filling. Sprinkle cooked, crumbled bacon over the frosting.
3. Apple Cider Fusion: Replace the water in the dough with warm apple cider. Add ½ cup finely diced dried apples to the filling.
4. Gluten-Free: Swap the AP flour for a quality 1:1 gluten-free baking blend (like Bob’s Red Mill). Ensure yeast is GF. Texture may be slightly denser but still delicious.
5. Dairy-Free: Use plant-based butter (for browning) and cream cheese. Replace heavy cream with full-fat coconut milk. Omit milk powder or use a dairy-free alternative.

Jackson’s Kitchen Notes

These rolls? They’ve been through some *trials* in my kitchen! Early versions were sometimes dense little hockey pucks – the curse of over-flouring! Then there was the “Great Butter Flood of 2018” where I used melted, not cooled browned butter in the filling… let’s just say it created more of a caramel lake than a swirl! Lesson learned: cooled butter is key. The browned butter revelation came after one lazy Sunday – browning it for cookies and thinking, “Why not rolls?” Best. Decision. Ever. It adds this incredible, almost toffee-like depth that regular butter just can’t match. Don’t be scared of the double batch either. One pan gets devoured fresh. The other? Freezes like a dream before the second rise (thaw overnight in the fridge, then rise and bake). Sharing these warm, fragrant rolls with friends? That’s pure Food Meld joy. It’s messy, it’s real, and it tastes like fall wrapped in a hug.

Your Roll Questions, Answered!

Q: My dough didn’t rise much. What went wrong?
A: Ah, the sad dough struggle. Usually, it’s one of three culprits:

1. Yeast expired or inactive – Always check the date and make sure your water is around 110–115°F.

2. Too much flour – If the dough is too stiff or dry, it won’t puff properly. Remember: soft and tacky = perfect.

3. Cold kitchen – Yeast likes a cozy spot! Try putting the dough in your oven with just the light on or near a warm window.

Q: My filling leaked out everywhere while baking! Help!
A: It happens to the best of us—still delicious! But here’s how to prevent the caramel flood:

• Use cooled browned butter in the filling, not melted hot.

• Roll tightly and pinch the seam firmly shut.

• Use dental floss or a super sharp knife to slice cleanly—squishing the rolls can squeeze filling out early.

• A little oozing? Totally normal. That’s flavor lava, baby.

Q: Can I make these ahead of time?
A: YES, and it’s why this recipe is a total brunch hero.

• Overnight Method: After shaping and placing the rolls in the pan, cover and refrigerate overnight. The next morning, let them rise at room temp for 60–90 minutes, then bake as usual.

• Freezer Method: Freeze shaped rolls before the second rise. When ready, thaw overnight in the fridge, rise 1–2 hours, and bake.

Q: Can I freeze baked rolls?
A: Totally. Let them cool completely, then wrap individually or by the pan and freeze up to 2 months. Reheat in the oven or microwave (briefly!) and frost fresh, or freeze with the frosting already on if you don’t mind a little melting.

Q: How do I get that perfect soft texture?
A:

• Don’t over-flour the dough—stop when it’s just slightly tacky.

• Use room temperature ingredients (especially eggs and pumpkin).

• Knead until elastic and smooth.

• Let it rise until puffy, not just by the clock.

Q: Why does browned butter matter?
A: Oh, it matters. Browning butter caramelizes the milk solids and adds nutty, toffee-like depth that takes these rolls from “yum” to “WHAT IS THIS SORCERY?!” It layers flavor in the dough, the filling, and the frosting. It’s like cozy autumn wrapped in butter. You deserve that.

Nutritional Nibbles (Per Roll – Approximate)

• Calories: 320

• Total Fat: 14g

  • Saturated Fat: 8g

• Carbohydrates: 44g

  • Sugars: 22g

  • Fiber: 2g

• Protein: 5g

• Cholesterol: 50mg

• Sodium: 210mg

💡 These values are approximate and will vary slightly based on brands used (especially butter, cream cheese, and pumpkin purée), how thick your rolls are cut, and how generous you get with that frosting (no judgment!).

Want to lighten things up?

Here are a few simple tweaks to adjust nutrition without losing magic:

• Reduce sugar: Use ¾ of the sugar in the filling and frosting.

• Lower fat: Swap cream cheese frosting for a light glaze (powdered sugar + milk).

• Add fiber: Replace 1 cup of flour with white whole wheat flour.

• Smaller portions: Slice 15–18 rolls per pan instead of 12 to reduce calories per serving.

Final Thoughts: Fall’s Sweetest Hug, Straight from Your Oven 🍂🎃💛

You did it, cinnamon roll champion! You just transformed flour, pumpkin, butter, and love into soft, spiced, golden swirls of joy. These Pumpkin Cinnamon Rolls aren’t just a recipe—they’re a moment. A warm, icing-drizzled sigh of relief after a long day. A table centerpiece that turns brunch into an event. A secret weapon for turning kitchen chaos into laughter, just like they saved my Thanksgiving.

What makes them magical? The details. The browned butter, the extra spice, the pillowy pumpkin dough. They’re the kind of rolls that smell like a hug and taste like autumn wrapped in a cozy blanket. You can eat them fresh, stash them in the freezer, or gift them to your favorite neighbor (but honestly, you’ll want to hoard them all for yourself).

Whether you’re a beginner baker or seasoned swirl master, this recipe meets you with grace, forgiveness, and gooey deliciousness. And with a double batch? You’ve officially secured your spot as fall’s MVP.

So keep that mixer handy, save a little frosting for your spoon, and remember—some of the best memories start with a little flour on your cheeks and cinnamon on your counter.

🥄 With warm spice and sweet nostalgia,
Jackson @ Food Meld