The Best Pumpkin Cinnamon Rolls You'll Ever Eat (SO fluffy!)

Kim

says:

How can these be modified for gluten-free? Bob’s Red Mill GF flour? Any other changes? I NEED these in my life! 🙂

Unfortunately they cannot be made gluten free with a simple swap. I’m sorry!
- Jane
  
  replied:
  
  if you can figure out the measurements, you can use xanthan gum and gf flour! xanthan gum takes the place of gluten while being gluten-free

Jen

replied:

I did a gf attempt. It was not great. The dough didn’t rise well either time— when I made the other traditional version of these (sans pumpkin) for Christmas morning, they rose beautifully but I made them with regular flour. I even added additional xanthan Guam because I thought that would help with the elasticity of the dough, but it didn’t. Fortunately, the filling and the icing are so delicious that they almost muted the poor flavor of the rolls themselves. It was more of a textural disaster for me. Big bummer, but I knew the risk! I am on the hunt for a gf cinnamon roll recipe if anyone has any suggestions!
- Thanks for sharing, Jen! Yes, it’s really hard to make a great GF cinnamon roll because the glutens in the dough are what make them so fluffy 🙂 Glad to hear you enjoyed the classic version last time, though!
- Cherie
  
  replied:
  
  Peanutbutterandjillybeans has a good gluten free and vegan cinnamon roll recipe
- imani
  
  replied:
  
  butternut bakery has a gluten free cinnamon roll recipe on her tik tok! it has half a million likes. never tried it, but it looks insane. hope this helps.

I loved the pumpkin maple glaze cinnamon buns recipe… I will make them tomorrow🎶🍁🎶

Bonnie Lewis

says:

Well I will make this with all organic stuff margarine, milk , eggs, I love the idea to put in refrigerator over night. THANK YOU

This looks delicious! I could use a vegan-friendly cinnamon roll dough base and then integrate pumpkin pie spice, or even a little bit of canned pumpkin as a filling! Would it be a good idea to add a little bit of pumpkin pie filling into the cinnamon rolls or would it damper the moisture of the dough and make them soggy after baking?

Let me know how those go! As far as adding pumpkin pie filling, I would not recommend this option as it would alter the recipe’s liquid to dry ratio.

Ashley

says:

These were BEAUTIFUL! Love the fall take, brought them to a tailgate and they were a hit. Only confusion, you say to use instant years for a faster rise and active dry would be slower.. I thought the only difference was whether or not you needed to proof them in warm water before adding the rest of the ingredients, not the actual time of rise. Is this wrong?

Thanks!!

Hi! Active dry yeast needs to be dissolved in liquid before using, while instant yeast or quick rise yeast can be mixed right into dry ingredients. Instant yeast is also quicker to rise. I mention this in the blog section on yeast above! 🙂 Basically I prefer to dissolve mine in the milk.

Judy

says:

These are soo yummy! Warm delicate flavors and soft.

Krista

says:

We really enjoyed these! I prepared them the night before and baked the next morning after leaving them on the counter for about 45 minutes.

Christine

says:

Made this recipe Wednesday PM and left them in the fridge overnight to bake early Thursday morning (followed the provided directions). They were a big hit with my coworkers. The flavors are perfect and the maple cream cheese frosting is delicious. Highly recommend trying these!

Perfect! So happy everyone loved them!

Francesca

says:

I was so excited to try these after seeing it all over instagram! I really enjoyed making the recipe, it was easy to follow and I’m not an expert with bread. I just wanted to chime in with the substitutions I made to help inform other who are trying to make subs. So I used regular all purpose flour and active dry yeast – just because it was what I had on hand – and they still came out fluffy and delicious so don’t let not having bread flour stop you if you really want to make these! I did however notice that both of my proofs were huge and after rolling out and cutting off extra, my rolls were still super large – not a problem necessarily, just making a note of caution! And lastly I used vegan butter and vegan cream cheese, which unfortunately does alter the flavor of the icing (nothing is good as the real deal), so I added a little extra powdered sugar and a few drops of vanilla extract until I felt like it was closer to an icing.

Molly

says:

I have followed you for years, and this is one of your best recipes to date!!! One change I made and really liked was making my own pumpkin pie spice (you taught me how to in past recipes!) by combining cinnamon, ginger, nutmeg, and allspice. Also added in a little more powdered sugar and vanilla extract into the icing. You are a baking mastermind. I can’t wait to share these with my family over the holidays. Thanks again 🙂

Sarah

says:

Made these last night and they turned out amazing! How do you recommend storing after they are made?

So happy to hear that! After 1 day I recommend storing these in an airtight container in the fridge 🙂

SuzieL

says:

SO GOOD. As a few others recommended, I doubled the icing. SO GOOD YOU GUYS! I made these for a brunch with a friend coming over. I sent extras home with her and then took the rest into work. Everyone loved them. I just had to get them out of the house or I would have eaten them ALL. I still had three 🙂 No regrets here!

Love it! The perfect brunch 🙂

Nicole

says:

First off what an amazing recipe!!! I was so excited to make this because I love all things pumpkin! I didn’t have bread flour on hand so I used all purpose flour instead and it came out great!

As always you’re hard work in putting these recipes together is a personal inspo! 💓

Perfect! So glad you loved these. Thanks for your note, Nicole 🙂

Meghan

says:

Loved the flavor of these! I froze a few days in advance of baking, followed the instructions as written to do so. Only weird thing is that the filling seemed to leak out while defrosting? And then the filling further leaked while baking. It was still okay and dough was cooked, but I wonder why the filling leaked so much? I’ll definitely try again. Thanks for another great recipe!

Sorry to hear you had that issue! It sounds like you may not have rolled the cinnamon rolls tight enough. Or perhaps you didn’t rub the brown sugar into the butter enough. I would try again. Cinnamon rolls can be a process but are SO worth it!

Dawn Berube

says:

I made these for Thanksgiving breakfast and they were a hit! The pumpkin dough with the pumpkin spice in it is so is so delicious that I’m not sure I can go back to plain dough! I added a little pumpkin spice to the filling also. The maple cream cheese frosting is so light and fluffy,… it’s a must have! Thank you for this recipe Monique!

The perfect holiday breakfast! So glad you enjoyed, Dawn!

Lauren

says:

These came out amazing! I made them for a holiday brunch and they were a big hit! Instructions were spot on as always, and I felt like I didn’t have to make a test batch before the brunch because your baked goods always come out perfect. Only note is that the pumpkin flavor was barely there.

Perfect! So happy to hear that. Interesting about the pumpkin flavor – it could be the pumpkin puree that you’re using, but I’m glad you loved them regardless.

Caro

says:

Tried many récites and this one is thé BEST. Thank u for sharing 😉

Amazing! I’m so glad 🙂

Kristin

says:

Hello! These look amazing, do you have the nutrition facts for a serving? Thank you!

Hi! I didn’t calculate nutrition for this one as they’re meant to be a more indulgent treat 🙂 Hope you get a chance to try them!

Emma

says:

This tastes how fall should taste. The rolls are very gooey. I cut 16 rolls and froze half after cutting the rolls to save for another weekend. They were still plenty big. To defrost, put them in the fridge at least one day before you want to bake them. Then follow Monique’s overnight directions

One of the best fall treats! 🙂

Lizzie

says:

Wish I could give these MORE STARS! Holy wow you guys, these are the real deal. They really are the BEST!! We added orange zest to the icing and it was 💯! Will definitely be making these again (and again and again and again). They were really easy, and we don’t have a stand mixer, so did it all by hand and I would still do it again. Thank you!!

Amazing!! So happy you loved these!

Jayne

says:

I’m in the uk & new to your site. How do I make pumpkin spice please & also pumpkin purée, is it canned or do I need a fresh pumpkin? I’ve never used pumpkin before. I’ve made your cinnamon rolls & they are amazing so I’m desperate to try these.

Hi! For the pumpkin pie spice try using: 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger and ½ teaspoon allspice. You can probably find pumpkin puree canned at a grocery store or check out out to make your own in this post!

Leslie

says:

made these last night! I love pumpkin everything but never have had pumpkin cinnamon rolls! Found your recipe and had to try! The prep/cook time is spot on. I started at 9pm and around 12:30am, I was eating a delicious pumpkin cinnamon roll, I didn’t care how late it was! Ha. You made the recipe easy to follow and the tips were very helpful! I made the rolls exactly as recipe stated but I did use one packet of the active dry yeast as that was all I had. Absolutely amazing, they came out perfect! Thank you! Now I can’t wait to make your famous cinnamon rolls!

The perfect late night treat! So glad you loved them 🙂

Alison

says:

These are in my oven now and they smell like heaven!! I once remember you saying there is a reason cinnamon rolls pop out in the center. Was it rolling to tight or not tight enough?

So delicious! If you rolling them too tight they can pop out in the center 🙂

Andrea

says:

These cinnamon rolls are the absolute best ever! We make the regular ones at Christmas time but now we are going to start making these during the fall. I added pecans to the center.

Amazing! Love the idea of adding pecans. Glad these were a hit!

Helen

says:

Amazing! So soft and fluffy, my house smelt amazing after baking these as well.

Kelsie

says:

This recipe looks amazing! Would I be okay to make then and leave them in the fridge for 2 nights before baking?

I haven’t tried this so I can’t be certain!

Jenna

says:

Do you think we could use Swerve granulated sugar in place of normal sugar? Would that be an appropriate substitution?

I wouldn’t recommend it in this recipe as Swerve (and alternative sugars) are much sweeter than regular sugar.
- Brandi
  
  replied:
  
  Not all alternative sweeteners are sweeter than sugar. Swerve measures one to one as a replacement for sugar.

Sam

says:

AMAZING! The light maple flavor in the icing really elevates this recipe! The recipe was easy to follow, but I do bake a lot of bread so I’m comfortable raising dough quickly and efficiently. I did not have pumpkin pie spice so I mixed equal portions of nutmeg, cinnamon, cloves, and ginger. The only thing I’ll change next time is doubling the filling because it’s SO GOOD!

This will be a regular recipe in my baking rotation. Everyone I served these too loved them and said “they’re out of this world!”

Perfect! So happy you tried these ones!

Sonia

says:

I made these yesterday and oh my goodness they came out AMAZING! 😊 my first time making cinnamon rolls & I followed the recipe exactly and it was perfection. Thank you so much for this recipe!!

So happy to hear that, Sonia! Such a great treat 🙂

Melissa

says:

She named it the BEST pumpkin cinnamon rolls for a reason! These were absolutely delicious! I followed her directions exactly and they were perfect. My husband and kids loved them. I’m going to make them again!

Amazing! So happy to hear that 🙂

Alex

says:

So excited to try these!! At what point in the process would you suggest freezing them?

Check out the full post for freezing instructions! 🙂

B

says:

I don’t normally leave reviews on recipes but I was so happy with how these came out that I had to leave one. I halved the recipe, used the vegan substitutions, and used white whole wheat flour instead of bread flour and they came out absolutely amazing! This was the best vegan baked good recipe I’ve ever tried and I’ll definitely be using it again! My non-vegan family even loved it and couldn’t tell there was no eggs/dairy. Thanks for an awesome recipe!!

So happy to hear that! Such a great treat (vegan or not 🙂 )

Nancy

says:

Hoping to make the dough in the bread machine, then proceed with rolling the dough into a rectangle, etc., Any problem with that?

I haven’t tried it but let me know how it turns out!

Amy

says:

Make these! They are truly perfect and have been a Christmas morning family tradition for the past three years. We all look forward to these every year. Tip- make them more than once a year! 😉

Jaimie

says:

These are amazing. I didn’t even ice (icing?) them and they’re perfect.

Rosalyn

says:

The best homemade cinnamon rolls my husband has ever had. Couldn’t agree more! Amazing flavor, perfect gooey-ness, delicious frosting. I’d go so far as to say better than Cinnabon. Monique – your recipes NEVER disappoint.

Thanks so much, Rosalyn! I’m glad these were a hit 🙂

Whitney

says:

Just so I’m doing this correctly to freeze, I should slice the roll, place the slices in the pan, cover and freeze? Thanks! Can’t wait to bake them in a few days!

Yes that’s correct! Enjoy 🙂

Emily

says:

This recipe is so delicious!! I made the dough, refrigerated overnight, let rise for 45 min the next morning. The cinnamon rolls turned out soft — cooked for 23 minutes. Definitely make the frosting too!

Perfect! So glad you enjoyed!

Kellie

says:

These were epic. I made them the night before and followed the overnight directions and they came out perfect.

Amazing! Glad you enjoyed!

Lindsay

says:

These were AMAZING! They take a while to make just from rise time but instructions were very easy to follow and were full proof. Was my first time ever making cinnamon rolls and these were perfection! Perfect texture and perfect level of sweetness!

Love it! They’re a bit time-intensive but definitely worth it 🙂

Joni

says:

Made these for Thanksgiving and they were a massive hit! So much flavour and perfect texture. Recipe takes some time but it is worth every second!!

Jimmy Solis

says:

Okay….so I just literally just made this and I am currently on my second roll. And, I have to say…

HOLY. F.

These are amazing!! I cannot believe how good these are! And my fiancé agrees, which REALLY tells you something. Thank you so much for sharing this!! We will definitely be making these again!

So happy you both loved them! Perfect fall treat 🙂

Diana

says:

How thick did you cut each roll? I only got 8 rolls😞

The roll should be cut into 1 inch slices!

SS

says:

This is a great recipe, but why do you talk about weighing items being best for baking when you don’t include weights for ingredients? I have a scale but instead im over here measuring by volume….

Hi! I mention it to emphasize that these are still fabulous even if you don’t weigh your ingredients 🙂
- Berta
  
  replied:
  
  Could you let me know the metric measurements for your recipe please? Living in UK I find it easier using scales. I think UK cups are a different size in volume to the US too. Hope you can help. I would love to make these.
  - Sorry to say I don’t use metric measurements so I don’t have them! You could try an online conversion calculator 🙂

Cayla

says:

A few tweaks to Monique’s original cinnamon roll recipe and these feel like Fall! Great treat for a cool Fall morning with a mug of coffee.

Absolutely! One of my favs for fall, too 🙂

Enid

says:

They are great! I would like to know the caloric content?

Hi! I don’t typically calculate nutrition for my more indulgent recipes as they’re meant to be a special treat 🙂 Glad you liked them!

Simona

says:

So good! Great instructions, delicious and perfect amount of sweet. My boyfriend already ate half the tray 3 hours later

I’m glad you both loved them!

Charlotte

says:

Hi! I’ve read in other recipes that if using canned pumpkin, reducing it over low heat beforehand will really help to have a more powerful pumpkin flavor. Do you think that would work well in this recipe as long as you use 3/4 cup of the reduced puree?

Yes, I think so. I also think that you can amp up the pumpkin spice for more pumpkin flavor!

Stella

says:

Rarely do I use a recipe that says “best ever”, because they rarely live up to their hype. This one, however, did. I started baking bread and sweet rolls with my Grandmother while in grade school. Every Thursday we made bread for the week. We didn’t buy bread.

For this recipe I roasted fresh pumpkin and because I didn’t have cream cheese I made a sour cream frosting. They were moist and delicious, without the pumpkin being overpowering. Even my pumpkin hater loved them! Thanks

Amazing! So happy to hear that. And love the tradition 🙂

tanya

says:

How long could the cinnamon rolls sit in the fridge before baking? I’m wondering if I can make them Tuesday night to bake on Thanksgiving morning? Looking forward to these delicious cinnamon rolls!

Hi! I’d suggest just one night. I hope they turned out well!

Betty Lund

says:

Oh my goodness! These are so delicious! They were perfect for starting our Thanksgiving morning. You have to be grateful for pumpkin and pumpkin spices! 😊 Mmmm!

Amazing! I’m glad they were a hit!

Jessica

says:

These cinnamon rolls are the best!! So good and easy to make!

Dani

says:

Total novice and these come out perfectly every time! People go crazy for it!

Amazing! So happy to hear that 🙂

Lish

says:

I made these this morning for Christmas and was completely blown away. My whole family was obsessed, and my dad doesn’t even like pumpkin. They’re light and fluffy, gooey and sweet. Everything you want in a cinnamon roll, and vegan to boot!

I used white spelt flour instead of all purpose, since my body likes it better. I was a little worried that it might affect the outcome, but they were gorgeous and didn’t behave in a funny way at all.

My isn’t a fan of pumpkin spice so I omitted those spices from the dough. Other than the spelt sub I followed the vegan modifications to the letter and can’t wait to mess around with more variations sometime soon.

Thank you for making an AMAZING vegan option that everyone can enjoy.

I’m glad that worked out well! Perfect treat 🙂

Matt

says:

I just made these with my 14 year old daughter. We’re pretty good cooks, but only fair bakers; really successful dough has eluded us! These, however, came out fantastic! There wasn’t a particularly strong pumpkin flavor, but the flavor was outstanding and the dough was perfect! I highly recommend making these as directed to anyone of any skill level.

Amazing! So happy to hear that 🙂

Beth

says:

Directions easy to follow, wonderful rolls I didn’t have dark brown sugar So I just added a little molasses to light brown sugar. These rolls remind me of Cinnabon’s but better.

Perfect! So glad you loved them!

Vicky S

says:

Incredibly light, delicious and easy to make. Everyone loved them, kids included, I will definitely be repeating this! Thanks for such a great recipe with easy-to-follow instructions.

Colleen

says:

I have not made these yet, am planning on doing so since they have received such high remarks – can’t wait!

Just have one questions, have you ever done the dough in a bread machine?

thank you,

Colleen

I haven’t tried these in a bread machine but let me know if you do! Enjoy 🙂

Carol

replied:

Maybe a bit late in response, but yes! I just made the dough in my bread machine and then followed the assembly / baking portion of this recipe. They turned out great!
- Oh so glad to hear that!!

Stacy

says:

I don’t think it will work well, bread flour is key here!

Julie

says:

Would you consider adding the weighted measurements of the ingredients for those who do own scales? I love it when recipes have those measurements as it’s more precise. These look fabulous!

hi! in the future, yes! It will take a lot of remeasuring of recipes 🙂

Marcy

says:

I made these as overnight cushion and my kids and I loved them! I was a little worried about the glaze/frosting not being enough but I was so wrong! I’d love to try making these again but with pumpkin in the filling. Absolutely delicious!!!

Yay!! So happy you loved them. Definitely recommend trying the pumpkin version–you’ll love it 🙂

Christine

says:

My dough isn’t doing anything ;(. Do I have to throw it out or can I use it even though it didn’t double in size?

Hi, Christine! Sorry to hear that. Did you use quick rise yeast (that wasn’t expired) and warm milk? It definitely needs to rise in order for the rolls to come out light and fluffy. Also, if the dough is extremely sticky and not forming a ball, feel free to add a few tbsp. more flour at a time until it comes together.

Krista

says:

Amazing. Stellar. Out of this world. Make these and you won’t be sorry. I followed this recipe to the T and it was well worth it!

Omg best review ever–THANK YOU! So glad you loved them 🙂

Leah

says:

Prepared these exactly as mentioned last night and baked this morning! Sooo amazing! I loved the bread-y texture and that they’re not overly sweet. I easily ate two without feeling absolutely sugared out. Will totally make again!

Woohooo! I’m so happy you tried and loved them, Leah 🙂

Melissa

says:

Excellent! Had a nice flavor, not overly spiced or heavy on the pumpkin flavor. They were so nice and soft. I only wish they were a bit bigger, they didn’t seem to rise up after placing them in the pan, or during baking, as much as I thought they would. Icing was phenomenal and the perfect amount!

Glad you enjoyed them! And hmm maybe the yeast didn’t activate as much as it should have? Did the dough double in size on the first rise? Sometimes during the cooler months I set the pan on top of a warm oven to help it proof 🙂
- Courtney
  
  replied:
  
  Hi Monique – I’ve made these several times in the past and have LOVED them. For whatever reason this year, they are not rising as quickly in fridge as they normally do. Do you recommend taking them out and putting them on top of a warm stove before rolling the dough out out? Just wondering if there is any saving them at this point! Let me know what you think. Thanks!
  - Hey! So sorry for the late response. I am wondering if it had something to do with the yeast. How did they end up turning out?

Caitlyn

says:

I made these for a football watch party and everyone LOVED THEM! Multiple people said they were better than Cinnabon. Honestly so impressed with this recipe

Oh YAY!! Happy everyone loved these!

Ayesha

says:

Can I use baking powder instead of yeast? I am in a time crunch!

Sorry to say that won’t work for these! Definitely more of a time-intensive recipe but worth it next time you have some time! 🙂

Shauna

says:

These are amazing ! Although my icing was a darker colour from the maple syrup than the photo . Made two batches. Crowd pleasers !

Elizabeth

says:

Delicious! The recipe was easy to follow and turned out exactly like the pictures.

Leslie

says:

Definitely a must try! Just as good maybe even better than the regular cinnamon rolls. Made exactly as written but I always make a little more frosting cuz the more frosting the better!!

Tracey

says:

I made these with the leftover pumpkin purée I had from Thanksgiving. These are by far THE BEST cinnamon rolls I’ve ever had- hands down. They far surprise the regular version- the pumpkin makes for a super soft dough and they keep for much longer than the original version. The icing is AMAZING- you may want to make extra haha you won’t regret it.

null

says:

this was the perfect recipe for my first attempt at cinnamon rolls! they came out perfectly, but didn’t taste anything like pumpkin 🙁 🙁 any tips on how to enhance the pumpkin flavour?

Hmm that’s strange, mine have definitely tasted pumpkin-y! Did you use canned pumpkin puree or homemade? You can definitely increase the pumpkin pie spice by a bit if you’d like 🙂

Yumna

says:

Could I sub all or part wholewheat??

It might make the dough heavy, so I don’t think they’d turn out as fluffy! Of course you’re welcome to try though 🙂

Jessica

says:

Love the recipe ! Could you use a gluten free bread mix flour instead ? Would like to try to make them gluten free !

I don’t think that would work well, sorry! The glutens in the dough are what make these cinnamon rolls so fluffy 🙂

Alex B

says:

I LOVE this recipe, they come out so moist. I made them in mini cinnamon rolls to take to school for my kid and they all loved it. The regular cinnamon rolls are a must bake as well, I probably make those 2/month between October and March lol

Oh love that idea of making them mini! Happy you love them so much 🙂 Appreciate the review!

Kristin

says:

Amazing. The recipe is very easy to follow.

I’m so happy it was and that you loved these, Kristin!

Elizabeth Pickering

says:

These came out amazing! I tweaked it a bit, by mixing 1/4 heavy cream w/ vanilla bean paste and bourbon and poured it of the risen buns a few minutes before baking. I also added vanilla bean and bourbon to the frosting. Came out great!

Sarah

says:

Best cinnamon rolls I’ve ever had! Hands down! Making for the second time tonight! Thank you.

Woohoooo! I’m so happy you loved these, Sarah 🙂

pam

says:

can i literally half all of the ingredients and still make them? there are only 2 of us and don’t want a lot & want to make sure they turn out ok for me! thanks

Hi, Pam! I haven’t tried it but I think it should work out just fine! Let me know how it goes 🙂

Jessica

says:

I am making these tomorrow for a Friendsgiving and am so excited to try them! Would it be okay to make the frosting the night before baking? Thank you!

I think that should be totally fine! Just keep it in the fridge and let it come to up room temp so that it’s not too hard before frosting the rolls 🙂

Ella

says:

I’ve now made these pumpkin cinnamon rolls twice this fall and absolutely love them! A few things I would recommend: after you place your rolls in your desired baking dish, let proof for another 30 minutes or so and this will allow for fluffier, larger rolls. I would also recommend adding a little more spices and salt to the dough because the first time I made these, they were a little bland but other than that, I love this recipe!

Anna

says:

If we don’t have time to make homemade pumpkin purée and are using canned, would we buy plain pumpkin purée or pumpkin pie purée?

Carol

replied:

Definitely used plain canned pumpkin – NOT pumpkin pie filling.

Hi, Anna! I use plain pumpkin puree 🙂

Michaela M

says:

Absolutely love the flavor of these cinnamon rolls!! They are so fluffy and perfect sweet with the pumpkin notes. The maple cream cheese frosting was a bit sweet for my taste – so I would recommend cutting back on the maple syrup if you don’t have a big sweet tooth. I am so excited to bring these to my in-laws house for the holidays! 🙂

Carol

says:

These were delicious! And for those wondering about using a bread machine, that’s what I did. I followed the sequencing steps of my machine instructions but used these ingredients. I also removed the excess moisture from the pumpkin by letting it rest on layers of paper towels for about 15″ – just to keep the dough from being too wet. I would add a touch more salt next time as well. Tip: “cut” your slices with thread or plain dental floss for perfect cuts. And the icing is fabulous!! They are definitely heavy on the spice, but I like that – you may want to cut it back a bit if you don’t like that intense warm-spice taste. Will definitely add to my holiday baking rotation!

Gay Lund

says:

These are so DELICIOUS! We have been making them for Thanksgiving morning for a few years. It’s a tradition now. They are perfect! The only thing I did different is I didn’t use the maple cream cheese frosting. My family prefers the regular cream cheese frosting from the Best Cinnamon Rolls recipe. Thank you for a wonderful recipe!

Dawn

says:

I made these last Christmas and they were delicious.Can they be made in a bread machine?

I’ve never tried it so I’m not sure!

Rubicel

says:

Girrllll!!!! This recipe is AMAZING! Second time making it and is so delicious. The rolls are soft and full of flavor. The pumpkin is not overwhelming is just perfect. They are sweet but not overly sweet which is great. Again, you are so talented and thank you for sharing it!

🙌 YAY!! Thanks so much, that means a lot! Glad you loved these and that they turned out perfectly.

Hi Monique, I am so excited to make these for the holidays! I always make cinnamon rolls on Christmas morning, so this will be a fun twist to try this year. Thank you so much for sharing the recipe!

Yay!! SO excited for you to try this version, hope you love it 🙂

Megan

says:

These are the best cinnamon rolls- fluffy, and the dough is easy to work with! So yummy!

Love this recipe! So simple and looks so tasty! Can’t wait to make it. Thank you!

Yay! Can’t wait for you to try them, let me know how it goes! 🙂

Sandra Y.

says:

These really are the best! So fluffy! And so, so tasty!

Yay!! So happy you love them!

I love this pumpkin spice cinnamon rolls. I’ll make again for Thanksgiving and Christmas Day.

Happy you enjoyed them, Michael! Such a great one for the holidays 🙂

Gradin

says:

These are THE best cinnamon rolls I have ever consumed. I substituted the bread flour with regular flour and they still taste absolutely amazing and the texture is still perfect. So soft and goes perfect with coffee.

Lori C

says:

This recipe is amazing! I thought I had the best cinnamon roll recipe however this hands down is going to be my go to for pumpkin season and beyond! BTW I used all purpose flour and it was perfect.

Lori C

replied:

Forgot to rate them 5 stars! I also used my bread maker dough setting.
- Amazing! So glad you loved this one!

Chelsea

says:

Woah, sinfully delicious! I think I like these more than your regular cinnamon rolls. I did the overnight method and baked for 24 minutes and they’re a little doughy. Next time I’d bake them longer and cut back a little on the brown sugar in the filling…the sweet overpowered the spice. Love your recipes!!

Claire

says:

These are genuinely the most incredible cinnamon rolls, and were a huge hit with every person who tried it. I didn’t find the pumpkin flavor very strong, but my friends said it was the right amount of pumpkin “hint” for even a non-pumpkin-fan. Soft, fluffy, melted oozy spicy sugar. Definitely make sure to leave enough room between each roll in the pan to let them expand, otherwise you’ll end up with a delicious mess.

SO happy you all loved them!! Thank you for your sweet comment 🙂

Cayla

says:

The recipe is not very clear, it never says to stir the pumpkin mixture in step 5 into the milk/yeast mixture.

Hi! I’m wondering if you’re not in the official recipe section? Click the “jump to recipe” button at the top of the post and then you’ll see the instruction in step 1:
“Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir pumpkin puree, room temperature egg and melted butter, mixing until smooth and well combined and creamy.”

Cyndi

says:

DELICIOUS!!!!!!!!!!!!!!!! I didn’t change anything. I could have eaten the whole baking pan by myself. The funny part is that I’m not a pumpkin fan. I will say that I just don’t like pumpkin desserts. However, THIS RECIPE IS AMAZING!!!!!!! I loved every bite!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Yay!!! SO happy to hear you loved these, Cyndi!

Haley

says:

Cannot wait to make these!! Can I only use quick rising yeast or would active dry yeast work too since you mention you dissolve the quick rising anyway?? 😊

Thank you for making a pumpkin cinnamon roll recipe! Is tjere really anything better in the autumn season!?

Hi! You can use active dry yeast, but the rolls may take a bit longer to rise!

croel

says:

Ugh. I would very much like to make them but I can’t. What is a cup? What is ” 2 1/4 tbsp’ ? This isn’t exact measurement and as a metric system user I find it not helpful at all. You should add how many grams or at least ounces of everything goes into the recipe.

Clare

says:

For the overnight rolls, will leaving it overnight affect anything about it? Will it still taste the same and have the same chewiness?

Esther Herndon

says:

These where the best pumpkin cinnamon rolls ever!! They worked so well and tasted so much healthier because of the pumpkin purée in the dough:)
I also put like 2 tablespoons cinnamon in the dough as well as the pumpkin pie spice the recipe said to use, and I used just the sort of yeast that we use for bread and let it set in a little bit of warm water in a cup for like 5 minutes and then poured it in the mixer, for the filling of cinnamon and sugar I used coconut sugar and then added pumpkin pie spice, cloves and ginger, it was soo good 💛💛💛 I also made 20 out of all the dough because me and my family all like small ones 😊 this recipe definitely gets 5 ⭐️🌟⭐️🌟⭐️

Thank you so much! So happy to hear that this recipe is such a success!

Christine

says:

Can you make these with gluten free all purpose flour?

Gabby Parsons

says:

Hi – I’m gluten free. Is there a gluten free cinnamon bun recipe you can share?

Hi Gabby – sorry, I wouldn’t recommend swapping the flour in this recipe — the gluten in the wheat flour is what makes these rolls fluffy!

Sharon P

says:

I took some to my daughter after making your pumpkin cinnamon rolls this weekend. An hour later she texted, “OMG wow…it’s so good….literally, soooo good!” The whole family agrees. Thank you for another great recipe!

SO happy to hear that! Happy to hear you and the fam love this recipe, Sharon ❤️

Leslie

says:

My family loved these cinnamon rolls last Christmas morning. I love how you can make them the day before.
I really do not like cream cheese icing personally. Is there another icing recipe you’d recommend?
Thank you!

Lisa

says:

I am the type of cook who has to follow a recipe step by step but when it comes to anything using yeast (no matter how simple it is ) I never get it right. Because of your clear, concise step by step instructions these came out perfectly! I cut back on some butter and sugar and didn’t use all the icing but they still tasted delicious and I will be making these again when my kids are home for Thanksgiving. Some of us are a little more challenged in the kitchen..thanks for helping us out!

Aw yay! I am so happy to hear it came out great❤️

Lisa

says:

These turned out really good, but I was a bit disappointed about the flavors. I guess I was expecting to taste the pumpkin and maple, but neither of those came through for me. They just tasted like really good cinnamon rolls.

Susan

says:

Absolutely worth the effort! These are fantastic!

Yess, LOVE this! SO glad you are loving this recipe, Susan ❤️

Megan

says:

What size pan is used? It states 9×9 in one place then 9×13in another. The picture appears to be 9×13.

Oh thank you for catching that. Yes, it is 9×13 that you want to use.

Emily

says:

So fluffy! So moist! So delicious and perfect!

Ahhh this is great, so happy you are loving this recipe!

Jared Cohen

says:

Hi! I’ve seen some recipes add heavy cream to prepared cinnamon rolls before baking to make them extra fluffy. Have you tried this with these cinnamon rolls or do you not think it is necessary? Thx!

I do not think it is necessary. these are super fluffy as is 🙂

Adelaide

says:

THESE. WERE. AMAZING!!!!!!!!! I made them for company and everyone loved them.

Ahh this is amazing! I’m SO glad everyone loved this recipe ❤️

Anonymous

says:

Fairly easy recipe, but I think next time I will add more cinnamon to the filling because I loooooove cinnamon! My hubby thinks they are perfect the way they are.

Esther Herndon

says:

I absolutely LOVE these delicious pumpkin cinnamon rolls!!
I will be making these again for Christmas!!

Ah so happy to hear that, Esther. SO glad these came out great and that you are loving this recipe 🙂❤️

mao mak

says:

Hello, can I use sweet pumpkin puree? If so, will I have to reduce the amount of sugar added to the dough?

Rhona

says:

I have made this recipe three times and absolutely LOVE these cinnamon rolls .
I like them baked longer than 25 minutes though… first time I made them some rolls had undercooked /raw dough after cooking 22-25 minutes.
I found baking for 30-35 minutes is perfect for me.
Thank you for this easy delicious recipe!

I have made these so many times this fall that I have lost count! I make half of the dough into cinnamon rolls and a half into dinner rolls since there are only two of us. Thanks again!!

I love eating this always,it is delicious.

Christina

says:

Delicious! I was short on time the night before so I did the first ride in the fridge. Still turned out fantastic!

So glad they turned out great! Thank you!!

Alexandra

says:

In the “Tools you’ll need” section of the blogpost, you recommend a 9×9 baking pan, while in the recipe card a 9×13 pan is used. This confused me a little.
Is it actually correct to use 1/4 cup butter, 2/3 brown sugar and 1 1/2 tbsp for the filling? I’ve made your famous cinnamon rolls many times, the recipe that makes 9 cinnamon rolls, and the ratios here are the same for 12.

Hi Alexandra! Thanks so much for the catch here – the recipe card is correct in that these cinnamon rolls work best in a 9×13 inch baking pan (I’ve updated the “tools you’ll need” section). You’ll end up getting 12 cinnamon rolls here instead of 9 in my regular cinnamon roll recipe, but the filling rations will be the same because these ones end up being just slightly smaller than the regular ones. I hope that helps!

Anonymous

says:

This was a really good and well put together recipe. Took me two hours to finish but i was also making other desserts as well.

Glad to hear you are enjoying these cinnamon rolls!

Elizabeth

says:

5 STARS!!!! I Have made these twice in 3 days. They are amazing – So light and fluffy, baked for 20 minutes. The frosting is amazing. I love these. I have tried different recipes and BY FAR these have come out the best both times. Thank you!!!

AHH! I am SO glad you’re loving this recipe and it turned out fabulous for you ❤️

Sandy R

says:

What a nice breakfast surprise! I never ate a pumpkin cinnamon roll before. I followed the recipe as it was written. I do not have a dough hook with my mixer so I hand kneaded the dough. The dough came together well. They rose beautifully. My husband absolutely love them! I will be making this recipe again soon. I will freeze them so I can pull out a few at a time. Thank you for this recipe as it was a nice surprise.

Excellent! I am happy to hear that you and your husband are loving these, Sandy! Thank you for your comment, I really appreciate it ❤️

Neesha

says:

These are excellent!!!! They were such a hit. What if I want to make the dough an evening before serving in the morning? Can I store it in the fridge before the second rise and after the cut?

Hi Neesha – Glad you’re enjoying these! Yes, you can store them in the fridge after the first rice and rolling/cutting them and then have the second rise happen the next morning before baking. Keep in mind it might take the full time to rise or a little longer so give yourself a bit of time!

Skip Harold

says:

Was really good, I doubled the sugar and the cream frosting. The sugar was a bit much but the double cream cheese frosting is definitely the way to go. Happy baking!

Glad you are enjoying these cinnamon rolls, Skip!

Jackie

says:

This recipe was ny first time making Cinnamon rolls and it turned out amazing! We ended up taking it out of the oven around 18 min mark and added extra brown sugar to the filling. 10/10! Make this recipe!

Ahh this is so great to hear, Jackie! Glad this recipe turned out great for you, such a staple on a crisp fall morning!

Samantha

says:

Appreciated the details from this recipe, made them just as described but opted for overnight prep. I baked for 25 minutes. They turned out decent but I found them to be a little dense. I may try these again with regular flour and try to manipulate the dough less when rolling it out. It took a while to get 16×14 inches! Without the frosting they were surprisingly not too sweet.

Hi Samantha – Sounds like they might have been a little to kneaded which might have made them dense. Did you change anything about the recipe?

Alicia

says:

While these made some beautiful rolls. They didn’t satisfy. To my family they weren’t sweet enough. Not sure if it was the dough, or the filling, but the frosting for sure was not as sweet as I wanted. Next time I would make more brown sugar filling and make the frosting alot sweeter!!

Thanks for sharing your feedback, Alicia. Did you change anything about the recipe? These are usually plenty sweet!

Claire

says:

Delicious! Followed the recipe as is but added a splash of vanilla to the dough because I felt like it:) I have the full batch in the fridge to cook up tomorrow but I cooked up the ends right away to give it a taste test and even though there’s not a lot of filling in the ends, they still tasted so good!

Amazing! So glad you’re loving this recipe and it turns out great for you! Cannot go wrong with these for breakfast on a cool crisp morning!

Marnie

says:

OMG these are amazing. Just finished eating them. Very fluffy and ooey gooey as advertised. Very easy as well. I made them last night. Rolled Wrapped and put in fridge. Then set them out in am for an hour and baked. Thank you for sharing this recipe. Oh and the cream cheese frosting so perfect.

Yay! I am so glad you gave these a try and you’re loving them!

Anonymous

says:

should i let the yeast sit on the milk and sugar for 10-15 minutes before mixing in the other ingredients?

Juliana Lopez

says:

should i let the yeast sit in the milk and sugar for 10-15 minutes before mixing the other ingredients in?

You shouldn’t have to if you are using the quick rise yeast!

lily

says:

they were so easy and perfect eek

This makes me so happy to hear, glad you’re loving these!

Brooklyn

says:

I made these for thanksgiving breakfast this weekend and they were amazing! It was only the second time ive made cinnamon buns and i was a little shy after my poor first attempt. This recipe was so easy to follow and the dough rose so nicely and was the perfect consistency. They cooked amazing and the icing was to die for. Everything about this recipe was so easy and turned out amazing. I will totally be making them again!

Aw yay! I am so glad you made this recipe and it turned out amazing for you, Brooklyn!

Yoelis

says:

They were definitely yummy, however, they were very yeasty. I used rapid rise yeast and the overnight in the fridge with the second rise, maybe this had something to do with that very yeasty flavor, but not sure. Overall, with some tweaks, I think it’s a really good recipe! The rolls were the perfect texture and with the frosting, not overly sweet, so I will definitely try making these again!

Hi Yoelis – I am glad they turned out great for you. How old was your yeast? I haven’t ever had this happen before so I am not sure what could have caused the excessive yeasty flavor.

Jessica Buffington

says:

These were very simple & easy to make and came out amazing! Thank you so much for sharing this recipe!

WOO! Happy to hear you’re loving this recipe and they turned out amazing for you!

Amber

says:

Very good!!

Yay! Glad you’re loving these

Laura

says:

These were the best cinnamon buns I have ever had. Taking them out a little early to maintain that gooey center was key! The dough was so lovely and soft (better than bakery cinnamon buns that are often pretty hard and stale!). We made sure to bloom our yeast for ~7min in milk and sugar before adding the other ingredients to made sure the yeast was still alive and active.

I’m so glad to hear they came out amazing!! Yay! Thanks for commenting 🙂

Ilgaz

says:

This is one of the best pumpkin spice roll recipes. I love it!! they came out so fluffy and tender, it almost melts in your mouth. The sugar level is not overwhelming and the butter ratio is perfect. EVERYONE SHOULD TRY THIS RECIPE 10/10.

Excellent! I am so glad you’re loving thiss recipe and it turns out fabulous for you!

Anonymous

says:

This was very promising!! But unfortunately, I did what she said for the overnight rolls and when I pulled them out of the fridge the next day, all the filling had dissolved and oozed out. Did I do something wrong? I followed the recipe exactly

Christina

says:

Hi. If I make these overnight, should I put a warm towel on them for 45 minutes so they’ll rise in the morning?

Thank you

Yes, you’ll want them to do their final rise in the morning before baking.

Melisa

says:

Do you think they would work well if I cut them into 1/2 inch pieces and made 24 “mini” rolls? Would love to make these for Thanksgiving but I have a lot of people to serve!

Hi Melisa – I haven’t tried it, but I am sure it would work. BUT the baking time would have to change and I am not sure what that would be so you’ll have to keep an eye on it. Let me know how they turn out.

Ivanna

says:

Amazing! I used half bread flour half white whole wheat flour, and cut the sugar down by 1/3 in both the dough and the filling. No frosting for me but a little maple glaze. Excellent!

Perfect! SO glad this turned out great for you and they were a hit!

Elizabeth

says:

I made this today. First recipe I’ve tried from this website. I don’t have a stand mixer so I kneaded by hand. I doubled the frosting recipe thinking that the original wasn’t enough but boy was I wrong. The rolls itself are not sweet and the frosting compliments it perfectly. The buns are so very soft and moist. I’ve never had regular cinnamon rolls that soft or moist. I would definitely make this again and now I’m going to scour this website to see what else I should try.

This is amazing, Elizabeth. I am SO glad you found this recipe and it turns out amazing for you 🧡

Trish

says:

These are delicious! How should they be stored?

Feel free to store your pumpkin cinnamon rolls covered at room temp for 1-2 days, then transfer them to the refrigerator for up to 5 days. Simply reheat them in the microwave to get them soft again!

Kristen

says:

My kids ask for these instead of cake on their birthday. I put ingredients in the bread machine on the dough cycle and then roll out when it’s done. Cuts down the hands on time significantly.

Aww this is amazing! so glad this turns out great for you and is a hit for the whole family!

Andrea

says:

There is a room-temperature egg mentioned in the written instructions but there is not one listed in the ingredients.

It is listed under “cinnamon roll dough”.

Ruth

says:

I substituted sucanat for the sugar and brown sugar and powdered sucanat for the powdered sugar. I didn’t have bread flour so I added a teaspoon of gluten for each cup of all purpose flour instead. These were sooo good! My dough sat in the fridge wrapped in plastic overnight after rising and my family loved it! It’ll hopefully be our new thanksgiving family tradition. Definitely the best frosting I’ve made, it wasn’t sickly sweet like most frostings but was still thick enough to actually be frosting.

Glad these turned out great for you!

Emily T

says:

These sound so delicious! I’m wondering if I could make them far enough ahead to freeze the rolls instead of putting them in the fridge, then thaw in the fridge day before and bake next morning?

Hi Emily – Absolutely. Just follow the “How to freeze pumpkin cinnamon rolls” above. Enjoy!

Wow! This is a great recipe! I had to stop myself from eating 3. The dough came out perfect. I like the maple syrup in the frosting. It adds another layer of flavor to the roll. I really appreciate more information on refrigerating and freezing. This recipe is a keeper.

So glad you loved these! Such a fun change up from regular cinnamon rolls 🙂

Anonymous

says:

These are SO. GOOD.

Gene

says:

Excellent! My first time making cinnamon rolls. Great recipe. Thanks.

These were so soft and fluffy, they vanished before they were cool! I’ll definitely be making them again – maybe a double batch this time

Baker

says:

I have made cinnamon rolls more times than I can count, but this was my first time making this recipe and they will not cook all the way through! I’m up to 30+ minutes of baking and they are still raw in the middle. They proved well and rose well, and no, it’s not my oven. Something seems off. Won’t use this recipe again.

So sorry to hear that! I’m not sure what could’ve gone wrong here – did the dough seem overly wet to you?

Nancy

says:

Recipe needs another 1/2 cup of flour. The frosting is too overpowering of cream cheese, needs at least a full cup of powdered sugar. Really didn’t taste anything of pumpkin even with the 2 tbsp of pumpkin spice. Otherwise a decent recipe for cinnamon rolls.

kriss

says:

way too much pumpkin pie spice. ruined the whole thing. not enough sugar.

Carleigh

says:

This has been the cinnamon roll recipe I’ve been using for a year now… And it has never disappointed. It’s genuinely so amazing, the perfect balance of cinnamon, glaze, warmth, texture, all the above. 10/10
I did find that blending the glaze ingredients in a small blender is honestly much easier than mixing by hand, because I sometime forget to let the cream cheese sit out.

Sarah

says:

Made these yesterday and they are delicious. Followed the recipe to a T, the only addition I made was I drizzled the buns with heavy cream before baking, the final product was soft, decedent treat. My husband devoured three in one night!
Recipe is honestly easy, any skill level in the kitchen could make these.

Leisa D

replied:

I found that tip on drizzling buns with heavy cream some years about, and I have always used it. It safeguards against dryness. I’m going to make these for Holiday Brunch.

Lee

says:

This recipe is a life saver!! All the other cinnamon roll recipes I’ve made turned out dense and not the results I wanted. I don’t know what was special about this recipe, but they actually turned out soft and fluffy, tastes good too! Only thing I did different was not add maple syrup.

Aryn

says:

Can I use All Purpose flour for this recipe?

That should work! They won’t be quite as fluffy but they’ll still be delicious 🙂

Laura

says:

TEN OUT OF TEN!!! I have been on the search for the perfect fluffy, moist, soft cinnamon roll and THIS IS IT!!! Every other recipe I’ve tried has come out more dense and crusty, but not these!

Two things: I don’t have a stand mixer, which I was a little worried about, but I think I actually prefer hand kneading — gave me a better sense of when the dough was done. I also proofed the dough a bit longer both times, maybe that helped to make them super fluffy. Either way, holy moly!! I will definitely make these again.

Amazing!! So glad you loved them!

Shavneel

says:

This recipe made me feel like a professional baker. I’ve never made pastry from scratch instead would go for the boxed mixes or pre-made dough goods. This recipe challenged me on if I could do it. The instructions were clear and easy to understand with different alternative notes to help for almost any household. A few highlights from your instructions:
-Different yeast options helped for someone who never bakes to someone who knows what they are doing.
– The overnight and freezing addition a huge plus. Used the overnight option!
– Flour and the differences of using bread flour. Went with the bread flour option and it made a big difference thank you!
Since the roll is open on both ends there is not a way to stop filling from seeping out during the baking process. Next time I need to increase the amount of filling used to add a strong taste to it.
If you see this comment I would like to send a donation as a thank you for writing this recipe!

I’m so glad you found this recipe and that the notes were super helpful! Such a great fall treat to have on hand 🙂

Anonymous

says:

Is there something I could sub the brown sugar for?

gin

says:

These cinnamon pumpkin buns are exactly like the one I fell in love with at a Bakery which is approx 13 km from my home. They only make 12 buns a day – so one has to get there early before 11am if one wants to enjoy one. I usually do not bake desserts. Needless to say I am delighted with this recipe. Also the steps and the tips provided were very helpful. I have frozen 6 of them to enjoy again with family and friends.

Amazing! I’m glad you found this recipe!

GLORIA

says:

I never have butter, so I used margarine instead. Worked great.
These are the fluffiest softest rolls ever. I live in a town where we are famous for cinnamon buns and these are a true contender!

Perfect! So glad they’re a hit!

Shelby

says:

Amazed at how delicious the dough turned out!! Will definitely be making this recipe recipe for yours to come

TC

says:

I tried the recipe, wasn’t sure if it would make exactly 12 so I doubled it to be on the safe side and because I wasn’t sure how many I would be expecting. It made def the 12/24 with the ends cut off. Generous. It was really good. I would def double the frosting though as it really didn’t cover all 12/24 I made. Happy Pumpkin season 🙂

Amazing! Glad you enjoyed and happy pumpkin season!

Nicole B.

says:

Wow so delicious!!! Planning on making these again for halloween! Only question is I’m trying to do most of the work the night before halloween, and about 24 hours later is when I will bake them. How will the freezing and thawing process work in that time?
Should I freeze overnight 8pm-7am? and thaw in fridge 7am-3pm?
Then put in warm area for an hour and then bake?

Let me know what you recommend!

Hi! I’d recommend using the overnight method instead of freezing – check out the full post for those instructions 🙂

Elisabeth

says:

These Pumpkin cinnamon rolls are out of this world amazing. They are incredibly soft and have wonderful flavor. With a few minor adjustments I won second place in a bake off! I like to add a little extra Pumpkin and Pumpkin pie spice to the dough, and I also make some extra filling and smooth it on the bottom of the pan so that there is some extra goo🤭 Then I drizzle some heavy cream between the rolls and I’m done! Thank you for such a amazing recipe!!!!!

Amazing!! Love the heavy cream tip 🙂

Christine

says:

Think Buttermilk would work
For this?

Hmm I haven’t tested it so I’m not 100% sure how it will change the dough consistency!

Anonymous

says:

I tried these rolls and while I enjoyed them, they came out very dry and the filling seemed like it evaporated into the dough. Not sure what we might have done wrong since we followed the instructions to a t. Any suggestions or theories on what happened?

So strange! If they were dry it sounds like there was too much flour. Did you use the spoon-and-level method for measuring the flour? And did you make sure to spread room temp butter onto the rolls (not melted butter)?

Nina

says:

I wish I wouldn’t have used bread flour as recommended in the recipe. I didn’t trust it at first and was second guessing it but then trusted the process. In my opinion they are way too bready and not fluffy enough!

Sorry to hear that! Feel free to try these with all-purpose flour if you’d like.

Anonymous

says:

Can you sub oat milk in this recipe?

Ella

says:

These sound absolutely wonderful! My favourite thing to bake is cinnamon rolls so I’m excited to try these.
I was wondering, would it work if I added some pumpkin puree inside the rolls? To add more of a pumpkin flavour?
Thanks!

Hmm I’m not sure how the pumpkin puree will affect the moisture in the rolls! Let me know if you try it 🙂

Carmen Jones

says:

I don’t know what I did that might have caused the dough to be tough! It was an easy dough to work with and I had no problems with the rolls rising like they were supposed to. But after they were baked and frosted, we tried them and they were so tough, not what we like in a homemade cinnamon roll!

So strange! Did you use the spoon-and-level method to measure the flour (or did you weigh the flour)?

JBugg

says:

Haven’t made these yet how far in advance can I make the cinnamon rolls without baking before they have to be frozen versus refrigerated?

I’d make them just 1 day in advance!

Elizabeth

says:

These are absolutely melt in your mouth delicious! Fluffy and bursting with flavor!

bakergirlmd

says:

Hands down….the best cinnamon rolls ever! The dough rose so perfectly both times, and was wonderful to work with. Fluffy, yummy pillows of cinnamon-y goodness! My go-to recipe when I’m craving something so scintillating! Thank you for a wonderful recipe!

Sarah

says:

These are so delicious! I am not a huge cinnamon roll person, but this recipe called to me, so I had to try it. The pumpkin adds such a cozy fall touch, and the frosting is ridiculous good. I added chocolate chips to the inside, and it really took it up another level, as chocolate does. I froze half of them, and I’m already looking forward to fresh cinnamon rolls again in the future – delicious!

Love that! So happy you enjoyed!

Ruth

says:

Can you make this recipe with sourdough starter or sourdough discard?

I haven’t tested it, but I would imagine so!

Ben

says:

I loved them! The perfect gooey texture. I made these for a friend who said he preferred them to original flavor cinnamon rolls. He said the pumpkin flavor was very noticeable and tasted like fall. He also agreed that the texture was the perfect amount of chewy. For my oven, these were cooked right at 20 minutes. Super easy to make all in one bowl. The icing complements them perfectly. Maybe make a little extra than prescribed here.

Perfect! Such a great treat to prep for fall 🙂

K.

says:

These Pumpkin Cinnamon Rolls are amazing! I made the recipe exactly as written and they came out perfect. The maple cream cheese frosting is an excellent addition.

Kim

says:

This is a phenomenal recipe! Easy to follow and delicious results! Note that I did use a different frosting for the rolls, but otherwise I followed the recipe exactly. I highly recommend!

So happy to hear that! The perfect fall dessert 🙂

Deisy

says:

WOW! Much easier than I expected and hands down the best cinnamon rolls I’ve ever made! The flavor was amazing, they were soft and chewy on the inside and cooked all the way through without the outer edges getting too crunchy. The maple syrup frosting was next level! Definitely making these over and over again. Thanks!

Rylee

says:

OMG I cannot recommend this recipe enough. These were sooo good. Mine weren’t super pumpkiny, but I used just cinnamon because I didn’t have pumpkin pie spice so maybe that makes the difference. Regardless, these are the softest cinnamon rolls I’ve ever had. Every bite is as good as the center. They are amazing, such an easy recipe too. I make extra filling and frosting. Love these!!

So glad you loved them even without the pumpkin pie spice!

Lidiya

says:

I made these dairy free by using vegan butter/cream cheese and they turned out AMAZING! Super easy instructions to follow. My boyfriend and I ate half the tray in one night lol. Thanks for sharing!

So good!! Glad you both loved these!

Ava

says:

looks great, tastes like nothing! super bland AND i put in extra pumpkin seasoning and puree. only the icing is tasty.

So strange! I’m not sure how these didn’t turn out nice and sweet with the filling and 2 tablespoons of pumpkin pie spice.

Barbara Kutschal

says:

Can I use oat milk for this recipe or coconut milk? I am allergic to dairy protein and almonds.

Yes oat milk should work!

Jennifer

says:

Disappointed! Followed recipe to a T and even baked a little closer to 30, Used the ovenight method, Edges slightly darker than called for. After cooling and icing, I sampled feom the corner and thought not bad but seemed undercooked. As I removed some to transport, I discovered the dough was raw throughout the bottom and middle. Inedible.

So strange! Were the rolls packed in VERY tightly in the pan? Did they rise well before baking? I’m not sure how they could cook so unevenly if the edges were turning, but I might also suggest double-checking your oven temperature.

Nikita

says:

Can I 1.5x the recipe to make 18 servings or are there any other modifications I need to do?

I think that should work well!

Danielle

says:

Its so fluffy!!! These were absolutely incredible and so airy! These were loved by the whole family and friends. So delicious. Thank you for sharing!!

Jessica

says:

These pumkin cinnamon rolls are amazing! We’ve made them several times. Our favorite is when we make them with fresh roasted pumpkin, but there are amazing with canned as well. We even entered them in our local fair, and they won a blue ribbon in the cinnamon roll category.

So happy to hear that – congrats on your win! Fresh pumpkin sounds amazing in here 🙂

Michele

says:

Best thing I’ve ever made. Fluffy, delicious. Dough so easy yo roll after rise.
Con: the icing, didn’t like it. . It was the maple syrup that threw off the taste. I’ll make my go cream cheese recipe with these.

So glad you enjoyed the rolls! Feel free to swap the icing 🙂

Delilah

says:

I used this recipe for the first time this weekend and I don’t think I’ll ever make regular cinnamon rolls ever again. The frosting was insanely delicious. I could probably eat that by the spoonful. I actually doubled that for this recipe because I didn’t think it would be enough and I’m so glad I did. However, I did encounter one issue when making the dough. This recipe, like many others, say to knead dough for 8 to 10 minutes in the mixer. My dough usually forms within the minute and a half mark, after 2 minutes, my dough collapses and sticks to the bowl once again. I would add about 2 tablespoons of flour and my dough formed but collapsed once again. I repeated this a couple of times and probably added about 3/4 cup flour more in total. When I added the last 2 tablespoons, I immediately stopped the mixer as soon as the dough formed. The total time being about 4 minutes. What did I do wrong?

That’s strange, we haven’t had that issue at all. Sometimes doughs that are more hydrated can be a bit more sticky. The measurements are accurate as is. Are you mixing on medium low speed with the dough hook? You could also try kneading by hand and perhaps that will help with the issue!
- Delilah
  
  replied:
  
  Yes, I used the dough hook, but mixed at speed 2 since that is what Kitchenaid recommends as the max speed for doughs. Would the mixing speed make a difference? I don’t make doughs too often, but I will definitely try kneading by hand next time though. The cinnamon rolls were delicious but just not as pillowy as they probably should have been.

2 tablespoons of all spice in the dough…is that a typo? I found the spice to be overpowering. King Arthur says no more than 1-2 teaspoons of cinnamon per 5 cups of flour as cinnamon can inhibit yeast. 2 tablespoons is a ton for dough! I’ll make these again but am cutting it down to 1/2 teaspoons of nutmeg only for the dough. The glaze was very runny. I added some vanilla and powdered sugar to thicken it up.

Ronalda

says:

These were pillowy and delicious! Not too sweet. My friends loved them. This was my first time weighing my ingredients, thank you for including that!!

So happy to hear that! Yes, weighing them is a game changer 🙂

Sara

says:

Loved this recipe. I somehow always get more than the twelve whenever I make a batch of any cinnamon roll recipe. Have 12 in the fridge to bake in the morning but I have 3 in the oven now so I can try a sample taste before distributing. This dough felt super soft and airy and I’m looking forward to tasting. Pumpkin spice, cream cheese, and maple are such fantastic fall treats. Looking forward to trying other recipes you have shared.

Sara

says:

Loved this recipe. I somehow always get more than the twelve whenever I make a batch of any cinnamon roll recipe. Have 12 in the fridge to bake in the morning but I have 3 in the oven now so I can try a sample taste before distributing. This dough felt super soft and airy and I’m looking forward to tasting. Pumpkin spice, cream cheese, and maple are such fantastic fall treats. Looking forward to trying other recipes you have shared. Out of the oven and I cheated just to try a little taste by using a store bought cream cheese icing that I drizzled maple syrup on. It was supposed to be just a bite, but totally melted in my mouth and within 2-3 minutes it was gone. Amazing, and wait until I make the real icing for the fresh batch in the morning!!

Amazing! So happy you loved these 🙂 the perfect fall treat!

Anonymous

says:

Do you have the nutritional value for this recipe?

Deisy

says:

These are absolutely AMAZING! Ive been intimidated of making cinnamon rolls because of failed attempts in the past but these came out PERFECT! Soft and fluffy in the inside and the maple cream cheese glaze just takes them to the next level! Loved them so much I will be making them again to ship to my family. Be sure to follow the instructions accurately and patience is key! let the dough rise completely both times. Thanks for this amazing recipe

So glad you loved these!!

Lisa Smith

says:

Made these today with my son; instructions were brilliant and they came out beautifully thank you so much!

Anonymous

says:

Egg is in the instructions but not the recipe. How many eggs??

Hi – you’ll need 1 egg (listed under the melted butter in the ingredients list “for the cinnamon roll dough”).

Allison P

says:

These are hands down the BEST cinnamon buns I’ve ever made!!!!! I’ve brought them to so many event and everyone absolutely adores them! I’ve also had so many people ask me for the recipe, and after they make their first batch they’re hooked!! Thank you so much for the recipe!

Megan

says:

I love this recipe! It consistently makes the most fluffy, delicious cinnamon rolls that get me compliments every fall. Thanks for posting!

Ps. If you have extra pumpkin puree add a bit of sugar and pumpkin pie spice, cook for about 10min on medium low, cool it, and add it as a filling in the cinnamon rolls!

The Best Pumpkin Cinnamon Rolls You’ll Ever Eat (SO fluffy!)

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