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Pumpkin Cinnamon Rolls

Pumpkin cinnamon rolls made with warm-spiced pumpkin dough and a buttery brown sugar-cinnamon filling. Baked until golden and pillowy soft, then finished with a sticky powdered sugar glaze drizzle.
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Prep Time 40 minutes
Cook Time 30 minutes
rising 2 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 0.67 cup milk Warm to just warm, not hot.
  • 4 tbsp butter Melted for the dough.
  • 1 cup pumpkin puree
  • 4 tbsp sugar
  • 1 tsp salt
  • 2 eggs Beaten.
  • 2 tbsp active dry yeast
  • 4 cup all-purpose flour
Filling
  • 0.5 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp cloves
  • 4 tbsp butter Softened.
Glaze
  • 1.5 cup powdered sugar
  • 3 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Make the pumpkin dough
  1. Warm the milk and melted butter together until just warm, then stir in the pumpkin puree, sugar, and salt. Stop when the mixture looks smooth and warm to the touch.
  2. Add the beaten eggs and yeast, then gradually mix in the flour and knead until a smooth, elastic dough forms. The dough should feel springy and not sticky.
  3. Cover and let the dough rise in a warm spot for about 1 hour, until doubled. It should puff up noticeably and look airy.
Fill, roll, and slice
  1. Punch down the dough and roll into a 12x16-inch rectangle. Aim for even thickness so the rolls bake uniformly.
  2. Mix the brown sugar, cinnamon, and cloves, then spread the softened butter over the dough and sprinkle with the sugar mixture. Cover the surface evenly all the way to the edges.
  3. Roll the dough into a tight log, pinch the seam closed, and slice into 12 rolls. Keep the log tight so the spirals stay defined.
Second rise and bake
  1. Place the rolls in a greased baking dish, cover, and let rise until nearly doubled, about 1 to 1 1/2 hours. They should rise slowly and look fuller but still retain their shape.
  2. Preheat the oven to 350F and bake for 25-30 minutes until golden. Look for browned tops and a set center.
Glaze and serve
  1. Whisk the powdered sugar and milk together and drizzle over the warm rolls before serving. Glaze should run slightly and set into a light sheen.

Notes

For best lift, use warmed milk (not hot) so the active dry yeast stays active during the first rise. Store baked rolls covered in the refrigerator up to 3 days; rewarm briefly in the oven or microwave. Freezing is yes: freeze after baking and cool completely, then thaw overnight and warm. If you need a lighter option, replace half the butter with the same amount of neutral oil in the filling.