Pumpkin Cinnamon Rolls for Thanksgiving
Pumpkin cinnamon rolls are one of my favorite fall breakfast recipes because they feel warm, soft, and special without being difficult to serve. The dough is made with pumpkin puree and warm spices, then filled with butter, brown sugar, and cinnamon. After baking, the rolls are topped with a simple cream cheese frosting.
I like making these for Thanksgiving morning because they can be prepared ahead. On a busy holiday, I do not want to spend the whole morning mixing dough while everything else is happening in the kitchen. I usually prepare the rolls the night before, keep them covered in the refrigerator, and bake them in the morning.
The first time I made pumpkin cinnamon rolls, I added too much flour because the dough felt sticky. The rolls baked well, but they were heavier than I wanted. I learned that pumpkin dough should stay a little soft. Once I stopped adding extra flour too quickly, the rolls became much lighter and fluffier.
These pumpkin cinnamon rolls are soft, lightly spiced, sweet, and perfect for Thanksgiving breakfast, brunch, fall weekends, or holiday gatherings.
Why You Will Love These Pumpkin Cinnamon Rolls
These rolls have plenty of fall flavor without tasting too strongly of pumpkin.
The pumpkin puree makes the dough soft and gives it a warm orange color. Cinnamon, nutmeg, and ginger add a gentle spice. Inside, the brown sugar and butter melt together into a sweet cinnamon filling.
The cream cheese frosting adds a little tang and keeps the rolls from tasting overly sweet.
I also like that this recipe can be prepared the night before. That makes it much more practical for Thanksgiving morning.
These rolls are:
- Soft and fluffy
- Made with real pumpkin
- Full of cinnamon flavor
- Easy to prepare ahead
- Good for Thanksgiving breakfast or brunch
- Delicious warm from the oven
- Simple to serve to a group
What Do Pumpkin Cinnamon Rolls Taste Like?
They taste like classic cinnamon rolls with a soft pumpkin flavor.
The pumpkin is not very strong. Instead, it gives the dough moisture and works well with cinnamon, ginger, and nutmeg.
The center of each roll is buttery, sweet, and full of brown sugar.
The cream cheese frosting melts slightly over the warm rolls and gives every bite a smooth finish.
I think they taste especially good with hot coffee, tea, or apple cider.
Ingredients You Will Need
This recipe has three main parts:
- Pumpkin dough
- Cinnamon filling
- Cream cheese frosting
For the Pumpkin Dough
You will need:
- 3/4 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon salt
The exact amount of flour may change slightly depending on the pumpkin puree and humidity.
Start with less flour and add more only if needed.
For the Cinnamon Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Softened butter spreads more easily over the dough.
Do not melt it. Melted butter can run out of the rolls while baking.
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Add the milk slowly until the frosting reaches the texture you like.
Choosing the Right Pumpkin
Use plain pumpkin puree.
Do not use pumpkin pie filling because it already contains sugar and spices.
Canned pumpkin puree works best because it has a thick, even texture.
Homemade pumpkin puree can also work, but it may contain more water. If your puree looks thin, place it in a fine strainer for a little while before using it.
Extra moisture can make the dough too sticky.
Before You Begin
Warm the milk until it feels warm but not hot.
If the milk is too hot, it can damage the yeast.
A temperature around 105°F to 110°F works well.
Take the egg, butter, and pumpkin out of the refrigerator before mixing.
Lightly grease a 9-by-13-inch baking dish.
You will also need a rolling pin and a large mixing bowl.
How to Make Pumpkin Cinnamon Rolls
Step 1: Activate the Yeast
Pour the warm milk into a large bowl.
Add the yeast and about one teaspoon of the sugar.
Stir gently.
Let the mixture sit for 5 to 10 minutes.
You should see bubbles or foam on the surface.
If nothing happens, the yeast may be old or the milk may have been too hot or too cold.
Start again with fresh yeast if needed.
Step 2: Add the Wet Ingredients
Add the remaining sugar, pumpkin puree, egg, and melted butter.
Whisk until the mixture looks smooth.
The pumpkin will give the mixture a light orange color.
Do not worry if it looks slightly thick.
Step 3: Add the Dry Ingredients
Add 3 1/2 cups flour, cinnamon, nutmeg, ginger, and salt.
Mix with a wooden spoon or dough hook.
The dough will look soft and slightly sticky.
If it is extremely wet and sticks to everything, add more flour a few tablespoons at a time.
Try not to add too much.
This is the part where I used to make my biggest mistake. I thought sticky dough meant I needed a lot more flour. In reality, the dough becomes easier to handle as it is kneaded.
Step 4: Knead the Dough
Turn the dough onto a lightly floured surface.
Knead for about 6 to 8 minutes.
The dough should become smoother and more elastic.
It may still feel slightly tacky, but it should not stick heavily to your hands.
If using a stand mixer, knead with the dough hook for about 5 minutes on medium-low speed.
Step 5: Let the Dough Rise
Lightly grease a clean bowl.
Place the dough inside and turn it once so the surface is lightly coated.
Cover the bowl with a clean towel or plastic wrap.
Let the dough rise in a warm place for about 1 to 1 1/2 hours.
It should roughly double in size.
If your kitchen is cold, the rise may take longer.
Do not rush this step.
A good first rise helps make the rolls soft.
How to Make the Cinnamon Filling
While the dough rises, mix the brown sugar, cinnamon, and nutmeg in a small bowl.
Keep the softened butter separate.
The butter should be soft enough to spread easily but not melted.
Step 6: Roll Out the Dough
Once the dough has doubled, gently press it down.
Move it to a lightly floured surface.
Roll it into a rectangle, about 14 by 18 inches.
It does not need to be perfect.
Try to keep the thickness fairly even.
I usually straighten the edges a little with my hands instead of trying to make a perfect rectangle.
Step 7: Add the Filling
Spread the softened butter over the dough.
Leave about 1/2 inch around one long edge without butter.
Sprinkle the brown sugar and cinnamon mixture evenly over the butter.
Use your hand or the back of a spoon to spread the filling gently.
Do not press too hard.
Step 8: Roll the Dough
Starting from the long side, roll the dough into a log.
Keep the roll fairly tight, but do not squeeze it.
When you reach the clean edge, pinch the seam gently.
Place the log seam-side down.
Step 9: Cut the Rolls
Cut the log into 12 equal pieces.
A sharp knife works well.
You can also use plain dental floss to get cleaner cuts.
Slide the floss under the dough, cross the ends over the top, and pull.
This cuts the rolls without pressing them flat.
Place the rolls in the greased baking dish.
Leave a little space between them.
Step 10: Let Them Rise Again
Cover the baking dish.
Let the rolls rise for 30 to 45 minutes.
They should look puffy and begin touching each other.
While they rise, heat the oven to 350°F or 175°C.
Step 11: Bake
Bake the cinnamon rolls for 22 to 28 minutes.
The tops should look lightly golden.
The center rolls should look baked but still soft.
Do not wait until the tops become dark brown.
Overbaking will make the rolls dry.
If the tops brown too quickly, cover the pan loosely with foil.
Remove the pan from the oven and let the rolls rest for about 10 minutes.
How to Make the Cream Cheese Frosting
Place the softened cream cheese and butter in a bowl.
Beat until smooth.
Add the powdered sugar and vanilla.
Mix again.
Add one tablespoon of milk.
If the frosting is too thick, add a little more milk.
Spread the frosting over the warm rolls.
I like adding it while the rolls are still slightly warm so some of the frosting melts into the swirls.
Do not frost them straight from the oven because very hot rolls can make the frosting completely melt.
My Best Tips
Do Not Add Too Much Flour
Pumpkin dough is naturally a little softer than regular cinnamon roll dough.
Add flour slowly.
Use Fresh Yeast
Old yeast can stop the dough from rising properly.
Check the date before starting.
Let the Dough Rise Fully
Do not rely only on the clock.
The dough should look about twice its original size.
Use Softened Butter for the Filling
Melted butter can run out of the rolls.
Soft butter stays in place better.
Do Not Roll Too Tightly
Rolling too tightly can push the filling out and make the centers rise unevenly.
Do Not Overbake
Soft cinnamon rolls should stay light and tender.
Check them early.
Can You Make Pumpkin Cinnamon Rolls Ahead?
Yes.
This is my favorite way to prepare them for Thanksgiving.
Make the rolls through the shaping step.
Place them in the baking dish and cover tightly.
Refrigerate overnight.
The next morning, take the pan out of the refrigerator.
Let the rolls sit at room temperature for about 45 to 60 minutes.
They should look puffy before baking.
Bake as directed.
This means most of the work is already finished before Thanksgiving morning.
Can You Freeze Them?
Yes.
You can freeze baked or unbaked cinnamon rolls.
Freeze Before Baking
Shape the rolls and place them in the baking dish.
Freeze until firm.
Cover tightly.
Freeze for up to one month.
Thaw overnight in the refrigerator, then let them rise at room temperature before baking.
Freeze After Baking
Let the rolls cool completely.
Freeze without frosting for the best texture.
Store in an airtight container for up to two months.
Thaw and warm before adding frosting.
How to Store Leftovers
Place leftover rolls in an airtight container.
Because of the cream cheese frosting, I prefer keeping them in the refrigerator.
They will stay good for about 4 days.
Let them sit at room temperature for a few minutes before serving, or warm them gently.
How to Reheat Pumpkin Cinnamon Rolls
Microwave one roll for about 15 to 20 seconds.
Do not heat for too long or it can become tough.
For several rolls, cover the baking dish loosely with foil and warm at 300°F for about 10 minutes.
Recipe Variations
Maple Pumpkin Cinnamon Rolls
Add one tablespoon of maple syrup to the frosting.
You can also replace some of the milk with maple syrup.
Pecan Pumpkin Rolls
Sprinkle 1/2 cup chopped pecans over the cinnamon filling.
Caramel Pumpkin Rolls
Drizzle a little caramel sauce over the frosting.
Pumpkin Spice Rolls
Replace the cinnamon, ginger, and nutmeg with pumpkin pie spice.
Brown Butter Frosting
Brown the butter before making the frosting, then cool it until soft again.
This gives the frosting a deeper nutty flavor.
Raisin Pumpkin Rolls
Sprinkle a small amount of raisins over the filling before rolling.
What to Serve with Pumpkin Cinnamon Rolls
These rolls work well for Thanksgiving breakfast or brunch.
Serve them with:
- Hot coffee
- Chai tea
- Apple cider
- Fresh fruit
- Scrambled eggs
- Breakfast sausage
- Yogurt
- Thanksgiving punch
I like serving them warm with coffee while the rest of the Thanksgiving meal is being prepared.
Common Problems
The Dough Did Not Rise
The yeast may be old, or the milk may have been too hot.
Use fresh yeast and warm milk.
The Dough Is Too Sticky
Add flour a little at a time.
Do not add a full extra cup at once.
The Rolls Are Dry
Too much flour or too much baking time is usually the reason.
The Filling Leaked Out
The butter may have been melted instead of softened.
Some filling on the bottom of the pan is normal.
The Centers Popped Up
The dough may have been rolled too tightly.
Roll firmly but gently.
The Rolls Are Dense
The dough may not have risen long enough.
Give both rises enough time.
Frequently Asked Questions
Can I Use Instant Yeast?
Yes.
You can mix instant yeast directly with the flour.
The rise may also be slightly faster.
Can I Use Pumpkin Pie Filling?
No.
Use plain pumpkin puree.
Can I Make These Without a Stand Mixer?
Yes.
I usually think hand-kneading works perfectly well for this recipe.
Can I Use Whole Wheat Flour?
You can replace part of the all-purpose flour with whole wheat flour.
Using only whole wheat flour will make the rolls heavier.
Can I Leave Out the Cream Cheese Frosting?
Yes.
You can use a simple powdered sugar glaze instead.
How Many Rolls Does This Recipe Make?
This recipe makes 12 large cinnamon rolls.
Pumpkin Cinnamon Rolls Recipe
Prep time: 30 minutes
Rise time: About 2 hours
Bake time: 22 to 28 minutes
Total time: About 3 hours
Yield: 12 rolls
Ingredients
Dough
- 3/4 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1/4 cup melted unsalted butter
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 teaspoon salt
Filling
- 1/2 cup softened butter
- 3/4 cup brown sugar
- 1 1/2 tablespoons cinnamon
- 1/4 teaspoon nutmeg
Frosting
- 4 ounces cream cheese
- 3 tablespoons butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 to 2 tablespoons milk
Instructions
- Mix warm milk, yeast, and a little sugar. Rest for 5 to 10 minutes.
- Add pumpkin, egg, butter, and remaining sugar.
- Mix in flour, spices, and salt.
- Knead for 6 to 8 minutes.
- Let the dough rise until doubled.
- Roll into a large rectangle.
- Spread with butter and cinnamon-sugar filling.
- Roll into a log and cut into 12 pieces.
- Place in a greased baking dish.
- Rise for 30 to 45 minutes.
- Bake at 350°F for 22 to 28 minutes.
- Cool for 10 minutes.
- Mix the frosting ingredients.
- Spread frosting over the warm rolls.
- Serve.
Final Thoughts
Pumpkin cinnamon rolls are soft, warm, and perfect for a Thanksgiving morning.
I like this recipe because most of the work can be done the night before. In the morning, you only need to let the rolls rise, bake them, and add the frosting.
The biggest things I have learned are not to add too much flour and not to rush the rising time.
Keep the dough soft, let it become properly puffy, and take the rolls out of the oven while they are still tender. With pumpkin, cinnamon filling, and cream cheese frosting in every bite, they make Thanksgiving morning feel a little more special.
