Hey y'all! If you're searching for the ultimate cozy treat, these Pumpkin Cinnamon Rolls with Glaze Topping are about to become your new favorite. Imagine soft, fluffy rolls swirled with a spiced brown sugar filling and finished with a luscious glaze—pure comfort in every bite. They're perfect for autumn mornings, holiday brunches, or anytime you crave something sweet and warming. Ready to fill your kitchen with the scent of pumpkin spice? Let's get cooking!
Why You'll Love This Pumpkin Cinnamon Rolls with Glaze Topping Recipe
- These rolls are unbelievably soft, fluffy, and packed with real pumpkin flavor.
- The spiced cinnamon-sugar swirl adds a perfect touch of warmth and sweetness to every bite.
- Easy-to-follow instructions make this recipe approachable, even for beginners.
- The creamy glaze topping takes these cinnamon rolls from delicious to unforgettable.
- Perfect for brunch, holidays, or a comforting weekend breakfast with family and friends.
Ingredients for Pumpkin Cinnamon Rolls with Glaze Topping
For the Dough
- ¾ cup whole milk, warmed to 110°F
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg, room temperature
- 3 ¼ cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon pumpkin pie spice
For the Filling
- ½ cup unsalted butter, softened
- ⅔ cup packed brown sugar
- 1 ½ tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg
For the Glaze Topping
- 1 ½ cups powdered sugar
- 3 tablespoons milk (more as needed)
- 1 tablespoon unsalted butter, melted
- ½ teaspoon vanilla extract
How to Make Pumpkin Cinnamon Rolls with Glaze Topping
Step 1: Prepare the Dough
- In a large bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
- Add sugar, melted butter, pumpkin puree, and egg. Mix to combine.
- Stir in flour, salt, and pumpkin pie spice. Knead by hand or with a stand mixer (using a dough hook) for about 6-8 minutes, until the dough is smooth and elastic. (Add a little more flour if the dough is very sticky.)
- Place dough in an oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 – 1.5 hours.
Step 2: Make the Filling
- In a small bowl, combine softened butter, brown sugar, cinnamon, and nutmeg until you have a spreadable paste.
Step 3: Shape and Fill the Rolls
- Punch down the risen dough. Turn onto a floured surface, and roll out into a 15x9-inch rectangle.
- Spread the cinnamon-sugar filling evenly over the dough, leaving a ½-inch border.
- Tightly roll up the dough from the long side, then slice into 12 even rolls using a sharp knife or dental floss.
- Arrange rolls in a greased 9x13-inch baking dish, cover, and let rise until puffy, about 30-45 minutes.
Step 4: Bake the Pumpkin Cinnamon Rolls
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 22-26 minutes, until golden brown and cooked through. Let cool for 10 minutes before glazing.
Step 5: Make the Glaze Topping
- Whisk together powdered sugar, milk, melted butter, and vanilla extract until smooth and pourable. Drizzle generously over the warm rolls.
Notes for Pumpkin Cinnamon Rolls with Glaze Topping
- For extra-soft rolls, avoid adding too much flour—dough should be slightly tacky but not sticky.
- If you want to prep ahead, shape the rolls, cover tightly, and refrigerate overnight; let them come to room temperature before baking. Learn more about overnight cinnamon roll prep.
- For the best pumpkin flavor, use pure pumpkin puree—find tips on picking the right variety from Bon Appétit.
Variations for Pumpkin Cinnamon Rolls with Glaze Topping
- Cream Cheese Glaze: Swap the milk glaze for a tangy cream cheese frosting for added richness.
- Pecan Crunch: Sprinkle chopped pecans over the filling before rolling up for a nutty crunch.
- Maple Drizzle: Replace milk with pure maple syrup in the glaze for extra autumnal flavor.
Required Equipment for Pumpkin Cinnamon Rolls with Glaze Topping
- Large mixing bowl
- Stand mixer with dough hook (optional, but recommended)
- Rolling pin
- Measuring cups and spoons
- 9x13-inch baking dish
- Sharp knife or unflavored dental floss
- Whisk
Storage Instructions for Pumpkin Cinnamon Rolls with Glaze Topping
Store cooled, glazed rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds to restore their softness. For longer storage, freeze unglazed rolls (tightly wrapped) for up to 2 months, then thaw and glaze before serving.
Suggested Pairings and Serving Recommendations
- Serve your Pumpkin Cinnamon Rolls with Glaze Topping alongside a hot cup of coffee or chai latte for a cozy breakfast.
- Add a side of fresh fruit or a yogurt parfait for a balanced brunch spread.
- These rolls make a fantastic dessert after a savory fall meal—just add a scoop of vanilla ice cream!
Pro Tips for Pumpkin Cinnamon Rolls with Glaze Topping
- Let the dough rise in a slightly warm (not hot) oven for a quicker first proofing.
- For evenly baked rolls, rotate your baking dish halfway through the bake time—see more tips from Sally's Baking Addiction.
- Use dental floss for clean, even slices without squishing the dough.
FAQ – Pumpkin Cinnamon Rolls with Glaze Topping
- Can I use instant yeast instead of active dry yeast?
- Yes! Simply skip the proofing step and mix the instant yeast directly with the dry ingredients. The rise time may be slightly shorter.
- How do I make these rolls dairy-free?
- Swap the milk and butter for non-dairy alternatives like almond milk and vegan butter—just be sure they’re unsweetened and unflavored.
- Can I freeze the baked rolls?
- Absolutely! Freeze the rolls (without glaze) wrapped tightly for up to 2 months. Thaw and warm before adding the glaze.
Looking to learn more about the benefits of pumpkin? Check out Healthline's pumpkin nutrition guide for more info!
Prep time: 25 minutes | Cook time: 25 minutes | Total time: ~2.5 hours (including rising)
Ingredients
- 3 ½ cups all-purpose flour
- ½ cup canned pumpkin puree
- ½ cup warm milk
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 ¼ teaspoon active dry yeast
- ½ teaspoon salt
- 1 large egg
- ½ cup brown sugar
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoon unsalted butter, softened (for filling)
- 1 cup powdered sugar
- 2 tablespoon milk (for glaze)
- ½ teaspoon vanilla extract
Instructions
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1In a large bowl, combine warm milk, granulated sugar, and yeast. Let sit for 5 minutes until foamy.
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2Add pumpkin puree, melted butter, egg, and salt. Gradually mix in flour until a soft dough forms.
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3Knead the dough for 5-7 minutes, then place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
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4Roll out the dough into a rectangle. Spread softened butter over the surface, then sprinkle with brown sugar, cinnamon, and nutmeg.
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5Roll up the dough tightly and slice into 12 rolls. Arrange in a greased baking dish, cover, and let rise for 20 minutes.
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6Bake at 350°F (175°C) for 25 minutes or until golden brown. Mix powdered sugar, milk, and vanilla extract to make the glaze, then drizzle over warm rolls before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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