It doesn’t have to be Thanksgiving to enjoy these delicious cinnamon rolls. I had a can of pumpkin puree in my pantry from last holiday so I decided to put a twist on the fan favorite cinnamon rolls.

Every good cinnamon roll starts off with a good foundation. In this case, the dough. I added a little pumpkin purée and pumpkin pie spice to really bring out that pumpkin flavor.

I wasn’t stingy with the cinnamon filling, that’s what makes all the ooey gooey during the baking process.

A close-up view of a ball of dough on a flat surface, showcasing a smooth, slightly textured brown surface.

Freshly baked pumpkin cinnamon rolls arranged in a baking dish, featuring golden-brown swirls and a soft texture.

Of course these cinnamon rolls are best served warm, but next morning pastries hold a place near and dear to my heart. These are perfect for a late night, after dinner dessert, or with a tea and coffee.

My son loves these cinnamon rolls, so they are definitely toddler approved.

Prep Time 10

Cook Time 30

Total Time 2 10

Servings 6 rolls

Course Dessert

Cuisine American

These fluffy pumpkin cinnamon rolls with pumpkin pie icing are guaranteed to make it on your list of things to be thankful for on any day.

Ingredients

for the pumpkin dough
400 g all-purpose flour about 3 cups + 2 tablespoons
1 packet instant yeast 2¼ teaspoons
½ cup whole milk warmed
½ cup pumpkin purée
¼ cup granulated sugar
¼ cup unsalted butter melted
1 large egg room temperature
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
for the cinnamon filling
4 tablespoons unsalted butter softened
½ cup packed brown sugar
1 –2 tablespoons ground cinnamon
for the vanilla glaze
1 cup powdered sugar
2 –3 tablespoons milk
1 teaspoon vanilla extract
2 tablespoons pumpkin purée

Instructions

In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for 5–10 minutes, until foamy and fragrant.
In the bowl of a stand mixer, combine the flour, salt, cinnamon, and pumpkin pie spice. Attach the dough hook and mix briefly to distribute the dry ingredients.
Once the yeast mixture is foamy, whisk in the pumpkin purée, melted butter, vanilla, and egg until smooth.
With the mixer on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until a soft dough forms, then increase to medium-low speed and knead with the dough hook for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky.
Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 1½ hours.
Once risen, turn the dough onto a lightly floured surface and roll it into a large rectangle, about ¼ inch thick. Spread the softened butter evenly across the surface, then sprinkle the brown sugar, pumpkin pie spice, and cinnamon over the top.
Roll the dough into a tight log from the long side. Slice into 6 rolls and place them into a buttered baking dish, leaving a little space between each one. Cover and let them rise again until puffy, about 30 minutes.
Preheat the oven to 350°F (175°C). Bake for 20–25 minutes, until the tops are golden and the centers are soft.
Whisk together the powdered sugar, pumpkin purée, milk, and vanilla until smooth. Drizzle the glaze over the warm rolls and let it melt gently into each swirl before serving.