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Fall Pumpkin Cinnamon Roll Recipe
October 14, 2025 Plume Ridge Bottle Shop

Fall Pumpkin Cinnamon Roll Recipe

Fall Pumpkin Cinnamon Roll Recipe

Nothing says fall like the warm aroma of pumpkin and cinnamon baking in the oven. These Pumpkin Cinnamon Rolls are soft, fluffy, and perfectly spiced, making them the ultimate autumn treat! 

Ingredients

For the Dough:

  • 3/4 cup warm milk (110°F / 43°C)

  • 2 1/4 tsp active dry yeast (1 packet)

  • 1/2 cup granulated sugar

  • 1/2 cup pumpkin puree (not pumpkin pie filling)

  • 1/4 cup unsalted butter, melted

  • 1 tsp vanilla extract

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/4 tsp ground ginger (optional)

  • 1/2 tsp salt

  • 3 1/2 – 4 cups all-purpose flour

For the Filling:

  • 1/3 cup unsalted butter, softened

  • 1/2 cup brown sugar

  • 2 tsp ground cinnamon

  • 1/4 tsp ground nutmeg (optional)

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened

  • 1/4 cup unsalted butter, softened

  • 1 cup powdered sugar

  • 1/2 tsp vanilla extract

  • 1–2 tbsp milk (to thin, as needed)

Instructions

1. Make the Dough:

  1. In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.

  2. In a large bowl, mix pumpkin puree, melted butter, sugar, vanilla, cinnamon, nutmeg, ginger, and salt.

  3. Add the yeast mixture and stir to combine.

  4. Gradually add flour, 1 cup at a time, until a soft, slightly sticky dough forms.

  5. Knead for 5–7 minutes (by hand or stand mixer with dough hook) until smooth and elastic.

  6. Place in a greased bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.

2. Prepare the Filling:

  1. Mix softened butter, brown sugar, cinnamon, and nutmeg until smooth and spreadable.

3. Assemble the Rolls:

  1. Punch down the risen dough and roll it out on a floured surface into a rectangle (~16x12 inches).

  2. Spread the cinnamon-sugar filling evenly over the dough.

  3. Roll up tightly from the long edge, forming a log.

  4. Cut into 12 equal rolls and place them in a greased 9x13-inch pan.

  5. Cover and let rise for another 30–45 minutes until puffy.

4. Bake:

  1. Preheat oven to 350°F (175°C).

  2. Bake rolls for 25–30 minutes until golden brown.

  3. Let cool slightly while preparing the glaze.

5. Make the Glaze:

  1. Beat cream cheese and butter until smooth.

  2. Add powdered sugar and vanilla, beating until creamy.

  3. Thin with milk as needed for a pourable consistency.

  4. Drizzle over warm rolls.

Contributed by Ray Ibanez, E-Commerce Manager for Plume Ridge Bottle Shop.

Filed in: Dessert, Fall, Food Blog, Ray Ibanez, Recipe
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