Introduction

These Pumpkin Cinnamon Rolls combine the cozy warmth of cinnamon and pumpkin spice with soft, fluffy dough for a perfect fall treat. Whether you use a sourdough starter or yeast, these rolls offer a delicious twist on a classic favorite.

The image shows a white baking dish filled with eight large cinnamon rolls topped with a thick, shiny cream cheese glaze that covers every swirl. The cinnamon rolls are golden brown with visible cinnamon layers spiraled throughout each roll. The dish is placed on a white marbled surface, with two small orange pumpkins and a cinnamon stick nearby, adding a cozy, autumn feel to the setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour, plus ½ cup for rolling (see gluten-free note)
¼ cup sugar
1 ½ tsp sea salt
¾ cup milk
1 egg
1 cup pumpkin puree (not pie filling)
4 tbsp butter
⅓ cup active sourdough starter (bubbly and fed)
Yeast Option: 2¼ tsp instant yeast, ⅓ cup warm water (110°F), 1 tsp honey
1 cup heavy cream (optional, see note below)
1 tsp pumpkin spice
½ cup brown sugar
2 tsp ground cinnamon
4 tbsp butter, melted (for brushing dough)
¼ cup maple syrup
2 cups powdered sugar
2 oz cream cheese, softened
½ cup milk (for smooth, spreadable frosting)

Instructions

Step 1: Prepare the Starter by feeding your sourdough starter at least 4 hours before use so it’s active and bubbly.
Step 2: In a small saucepan over medium-low heat, warm the milk and butter until the butter melts. Remove from heat and let cool slightly.
Step 3: In a mixing bowl, combine the warm milk and butter mixture, sugar, sourdough starter (or yeast mixture), egg, and pumpkin puree. Mix well.
Step 4: Add flour and salt. Using a stand mixer with a dough hook on setting #2, knead for 5 to 8 minutes until the dough is smooth, elastic, and doesn’t tear easily.
Step 5: Place dough in a large buttered bowl and cover with plastic wrap and a towel.
Step 6: For sourdough: rise at room temperature for 8–12 hours (overnight) until doubled. Alternatively, refrigerate overnight and bring to room temperature 1–2 hours before rolling. For yeast: rise at room temperature 1–3 hours until doubled.
Step 7: Butter a 9×13-inch or 12-inch round baking dish. On a lightly floured surface, roll dough into a 14×12-inch rectangle.
Step 8: Brush melted butter generously over the dough. Mix cinnamon and brown sugar, then sprinkle evenly over the surface.
Step 9: Roll tightly from the long side and cut into 9 even rolls using a sharp knife or dental floss.
Step 10: Place rolls in the buttered dish, leaving space between each. Cover with plastic wrap and a towel. Let rise until doubled (30–45 minutes with yeast, 1–2 hours with sourdough).
Step 11: Preheat the oven to 350°F (175°C). For gooey-style rolls, pour 1 cup heavy cream around the rolls just before baking (optional).
Step 12: Bake for 30–35 minutes until the tops are golden brown. Remove from oven and let cool slightly.
Step 13: To make frosting, whisk together maple syrup, powdered sugar, cream cheese, and milk until smooth and spreadable.
Step 14: Spread frosting over warm rolls and serve immediately.

Tips & Variations

Use active sourdough starter for a tangy flavor, or instant yeast for quicker rising.
For extra pumpkin spice flavor, add a pinch of nutmeg or cloves to the cinnamon sugar mixture.
Substitute dairy milk with almond or oat milk to make it dairy-free (use dairy-free butter too).
Heavy cream before baking makes rolls extra moist and gooey, but you can skip it if preferred.
For a gluten-free version, swap all-purpose flour for a 1-to-1 gluten-free blend and adjust liquid slightly.

Storage

Store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave for 15–20 seconds or in a 300°F oven for 5–10 minutes. Frost the rolls after warming to keep the frosting fresh and creamy.

How to Serve

The image shows a white baking dish filled with seven large cinnamon rolls arranged closely in two rows, with four in the front and three in the back. Each cinnamon roll has a thick, shiny layer of creamy white icing covering the top, highlighting the swirled brown cinnamon filling beneath. The rolls are golden brown, soft, and slightly risen, with a gooey texture visible where the icing has melted into the swirls. The dish is placed on a white marbled surface, with two small orange pumpkins and a cinnamon stick nearby, adding a cozy, autumn feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls without a sourdough starter?

Yes, you can use instant yeast instead. Prepare the yeast by dissolving it in warm water with honey, then follow the same steps for mixing and rising.

Is pumpkin puree the same as pumpkin pie filling?

No, pumpkin puree is plain cooked pumpkin, while pumpkin pie filling contains added spices and sugar. Use plain pumpkin puree for this recipe to control the flavor.