Chef John’s pumpkin cinnamon rolls are the ultimate autumn comfort food. Soft, fluffy, and filled with the warm flavors of pumpkin and cinnamon, these rolls are perfect for cozy mornings, holiday breakfasts, or seasonal gatherings. The pumpkin purée in the dough adds richness, tenderness, and a golden hue, making every bite melt in your mouth.
Pumpkin Cinnamon Rolls:
What makes these rolls stand out is their perfect balance of sweetness and spice. The pumpkin flavor pairs beautifully with cinnamon, nutmeg, and cloves, while a creamy glaze drizzled on top makes them irresistible. Whether served with coffee, tea, or hot cider, these pumpkin cinnamon rolls bring festive warmth to your table.
History :
Cinnamon rolls have a long history in Northern Europe, particularly in Sweden where “kanelbullar” originated. Over time, the recipe spread worldwide, gaining popularity in North America. The pumpkin twist is a modern adaptation, combining the beloved fall flavor of pumpkin pie with the classic cinnamon roll. Chef John’s version became popular for its fluffy texture, aromatic spices, and festive appeal.
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pumpkin cinnamon rolls
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet active dry yeast (2 ¼ tsp)
- ½ cup warm milk
- ½ cup pumpkin pure
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup melted butter
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
For the Filling:
- ½ cup brown sugar
- 2 tbsp cinnamon
- ¼ tsp ground cloves
- ¼ cup softened butter
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- In a bowl, combine yeast, warm milk, and sugar. Let sit until foamy.
- Mix in pumpkin pure, egg, butter, salt, and spices.
- Gradually add flour until a soft dough forms.
- Knead for 5–7 minutes, then place in a greased bowl. Cover and let rise for 1 hour.
- Roll out dough into a rectangle. Spread with butter, then sprinkle with sugar and spices.
- Roll tightly and cut into 12 even slices.
- Place rolls in a greased baking dish. Cover and let rise for 30 minutes.
- Bake at 350°F (175°C) for 22–25 minutes until golden brown.
- Whisk glaze ingredients and drizzle over warm rolls before serving.
Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- Let dough rise in a warm place for best results.
- For richer flavor, add a dash of allspice to the filling.
- Cream cheese glaze can be used instead of vanilla glaze.
- Rolls taste best fresh but can be reheated for a soft texture.
Tips for Pumpkin Cinnamon Rolls:
- Chill dough overnight for make-ahead convenience.
- Use bread flour for extra fluffy rolls.
- Brush rolls with melted butter before baking for a golden crust.
- Add chopped pecans or walnuts to the filling for crunch.
- Freeze baked rolls for up to 2 months and reheat when needed.