Home » Recipes » Desserts » Sweet Rolls

Pumpkin Cinnamon Rolls

September 17, 202120 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Pumpkin Cinnamon Rolls are ultra-soft and fluffy. The pumpkin gets bonus points for giving them such a pretty fall color too!

I’ve been excited about this recipe for a long time. Cinnamon rolls are a family favorite and after my mom taught me how to make them, they were one of my favorite things to make.

Pumpkin Cinnamon Rolls can be made with a traditional glaze or Nutella

The pumpkin in the rolls turns them a beautiful yellow color the makes them seem so perfect for fall. There is a subtle pumpkin flavor to the rolls, so if you’re searching for a treat packed with pumpkin flavor, check out my cheesecake or cookies instead.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

Pumpkin has a tendency to make everything it touches ultra soft and moist and it surely worked its magic in these cinnamon rolls.

They are probably the softest and moistest cinnamon rolls I have had – all the butter probably helps with that too.

Bread Flour for Cinnamon Rolls

This pumpkin variation is adapted from my family’s favorite cinnamon roll recipe with just a few tweaks to make up for the addition of the pumpkin.

One key thing to note here is the use of bread flour in this recipe. Please promise me that if you are going to all the work to make cinnamon rolls, that you will pick up some white bread flour from the store.

Bread flour has more gluten in it that regular, all purpose flour. Gluten is essential for providing the structure to the dough that will hold all that lovely air in that the yeast produces and make them fluffier.

Using bread flour is essential for fluffy rolls in the recipe, especially with the addition of pumpkin.

Pumpkin Cinnamon Rolls are a winning fall recipe!

How To Make Pumpkin Cinnamon Rolls

When I made these cinnamon rolls, I made them two ways. Once with the traditional cinnamon filling and the second time with Nutella.

The classic Pumpkin Cinnamon Roll is perfect for anyone that loves traditional cinnamon rolls, whereas the Nutella-filled ones are for all my fellow chocolate, pumpkin, and Nutella lovers.

If you’re as crazy as me about pumpkin and Nutella, make this version. You won’t be disappointed!

Whichever way you choose to make them, these Pumpkin Cinnamon Rolls are amazing!

Nutella Pumpkin Rolls

 If you like to bake with pumpkin, check out these other recipes!

 Pumpkin Cheesecake Swirled Brownies

Toffee Pumpkin Cookies

Pumpkin Sheet Cake with Browned Butter Icing

Pumpkin Cheesecake Pie with Streusel

Pumpkin Cinnamon Rolls are a huge win for brunch!

Pumpkin Cinnamon Rolls – Two Ways

Pumpkin Cinnamon Rolls are ultra soft and fluffy and either filled with the classic cinnamon filling or stuffed with Nutella.
Pin Print Review
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 18 rolls

Ingredients 

For the Dough

  • 1 Tablespoon instant yeast
  • 3/4 cup warm milk
  • 1/3 cup white sugar
  • 1/2 cup butter melted
  • 2/3 cup pumpkin
  • 1 and ½ teaspoons salt
  • 2 eggs
  • 4 and ½ cups white bread flour

For the Filling

  • 2 and ½ Tablespoons cinnamon
  • 1 cup brown sugar
  • 6 T butter softened
  • —-OR—-
  • 3/4 cup Nutella

For the Frosting

  • 1/2 cup butter softened
  • 1 and ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 1 oz cream cheese
  • 2 Tablespoon heavy cream or milk

Instructions

  • In a large bowl, dissolve yeast in warm milk. Stir in sugar, melted butter, pumpkin, salt and eggs. Add enough of the flour for the mixture to forms a soft dough. Turn out onto a floured surface and knead until the dough is smooth and elastic. Let rise until double in size.
  • Prepare the filling ingredients by stirring together the cinnamon and brown sugar. Roll out the dough into a rectangle 20 inches x 15 inches. Spread the butter on the dough with a butter knife and then sprinkle on the brown sugar/cinnamon mixture. (For the Nutella version, skip the butter and cinnamon mixture and spread the dough with Nutella spread. Microwaving it for 10 seconds will help it spread better.)
  • Roll the dough up lengthwise and pinch to close. Cut the log of dough into 1 inch slices with a knife or thread. Place the the rolls 1 inch apart in a greased pan. Let rise until double.
  • Preheat oven to 400 F. Bake the rolls for 10 minutes. Immediately prepare the icing. Beat together the butter and cream cheese until fluffy, beat in the vanilla, powdered sugar and cream. Immediately spread onto warm rolls or drizzle with more Nutella. They are best when warm, straight from the oven.

Nutrition

Serving: 1roll · Calories: 348kcal · Carbohydrates: 33g · Protein: 4g · Fat: 23g · Saturated Fat: 15g · Polyunsaturated Fat: 6g · Trans Fat: 1g · Cholesterol: 76mg · Sodium: 244mg · Fiber: 1g · Sugar: 26g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 11/11/14 – recipe notes and photos updated 9/17/21}

Pumpkin Cinnamon Rolls
Soft Pumpkin cinnamon rolls with cream cheese frosting. A perfect Thanksgiving or Christmas Breakfast recipe.

Filed under: , , , ,

Tagged with: ,

Related Posts

Mary

Reader Interactions

20 Comments Leave a comment or review

    Rate & Comment

    Recipe Rating




  10. Kelly says

    These are gorgeous, Mallory! I love that you made two different versions but am totally swooning over the pumpkin and Nutella combo! It sounds incredible! Pinning 🙂

    Reply