The Best Pumpkin Cinnamon Rolls

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The Best Pumpkin Cinnamon Rolls — Super soft, fluffy pumpkin spice cinnamon rolls topped with a cream cheese glaze! Move over, Cinnabon, these are better!!

a glazed pumpkin cinnamon roll on a white plate

Best Ever Pumpkin Cinnamon Rolls Recipe

These are the best pumpkin cinnamon rolls I’ve ever made! I prefer these over Cinnabon, and that’s a big statement coming from a former Cinnabon junkie.

They’re soft, light, fluffy and there’s just enough pumpkin flavor to notice, but not so much that it overwhelms the inherent beauty of classic cinnamon rolls. Topped with cream cheese glaze, they’re totally irresistible.

I have a habit of donating most of what I bake after my family has a bite or a piece since we don’t need entire cakes, multiple pans of bars, and dozens of cookies, every week. My daughter asked, “Mom, how many of these pumpkin cinnamon rolls did you make?” And I said an entire pan and she said, “Good, don’t donate any of them!”

She said they’re the best cinnamon rolls I’ve ever made and that the center bites are the best because they’re so soft and juicy. I agree.

a glazed pumpkin cinnamon roll on a white plate

I used my favorite yeast roll recipe as the jumping off point and worked in pumpkin puree, pumpkin pie spice, and plenty of cinnamon and brown sugar for these pumpkin cinnamon rolls.

The glaze is a simple glaze of cream cheese, confectioners’ sugar, and a splash of cream. It makes more than the average person may want on their rolls, but it keeps for weeks in the fridge. I’m a dip, glaze, and frosting-aholic, and can never have too much. I keep a little cup on the side of my plate so I can double-dip.

The glaze soaks into the nooks and crannies and adds even more moisture and softness. Total gooey, cinnamon-and-sugary, juicy perfection.

a pan of glazed pumpkin spice cinnamon rolls

Ingredients for Pumpkin Cinnamon Rolls

Homemade cinnamon rolls require fairly few ingredients. Here’s what you’ll need for this pumpkin cinnamon rolls recipe: 

  • All-purpose flour
  • Granulated sugar
  • Pumpkin pie spice
  • Instant dry yeast
  • Salt
  • Unsalted butter
  • Buttermilk
  • Pumpkin puree 
  • Egg
  • Light brown sugar
  • Cinnamon
  • Cream cheese
  • Confectioners’ sugar
  • Half and half (or cream) 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

a glazed pumpkin cinnamon roll on a white plate with a fork

How to Make Pumpkin Cinnamon Rolls 

I’ve given very detailed instructions in the recipe card below on how to make these pumpkin spice cinnamon rolls. Here’s a broad overview of the process: 

  1. Make the cinnamon roll dough. See my tips in the recipe card on how to activate the yeast and make the dough. 
  2. Transfer dough to a greased mixing bowl, cover with a towel, and let rise at room temperature for about 2 hours or until it doubles in size. 
  3. Once the dough has risen, roll it out to about 26 by 13 inches. 
  4. Spread softened butter over the dough, then sprinkle with the brown sugar cinnamon mixture. 
  5. Roll and slice the dough, then place in a foil-lined 9×13-inch baking dish. 
  6. Let the dough rise a second time. 
  7. Bake until golden brown. 
  8. Top with cream cheese frosting while still warm. 
cream cheese frosting being poured over cinnamon rolls

How to Slice Cinnamon Rolls 

To shape cinnamon rolls, you need to roll the dough into a long log. Then, use a knife to make small hash marks about 1 to 1 1/2 inches apart.

Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice — the hash marks are nice place-markers.

Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do.

a pumpkin cinnamon roll with cream cheese frosting

Make-Ahead Instructions

Yes! There’s an option to make the pumpkin cinnamon rolls as overnight rolls (I’ve given detailed instructions on how to do so in the recipe card below).

Start the dough at night, roll and shape it, and refrigerate the coiled rolls until you’re ready to bake the next morning.

That way you don’t have to get up at 5am to have these ready with your first cup of coffee.

The Best Pumpkin Cinnamon Rolls — Super soft, fluffy pumpkin spice cinnamon rolls topped with a cream cheese glaze! Move over, Cinnabon, these are better!!

Recipe FAQs

Why do you put buttermilk in cinnamon rolls?

The dough for this pumpkin cinnamon roll recipe is buttermilk-based. Although I’ve made non-buttermilk sweet rolls, for the softest, lightest, and most tender rolls, I swear by buttermilk. Between the buttermilk, butter, and egg, the dough rises beautifully and it’s my favorite dough base.

Check out my other Buttermilk Recipes if you’re looking for ways to use the rest of your buttermilk!

Can the buttermilk be substituted in this recipe?

I use liquid regular buttermilk from Trader Joe’s but you can use powdered  buttermilk or make your own by adding 1/2 tablespoon white vinegar to 1/2 cup 2% or whole milk.

Can the cinnamon rolls be made with homemade pumpkin puree?

Theoretically, yes. However, homemade pumpkin puree often contains more moisture than canned puree. To prevent the pumpkin spice cinnamon roll dough from being too wet, thoroughly blot the pumpkin puree to remove any excess moisture.

Can this recipe be made without a stand mixer?

Of course! You can also work the dough by hand in a large mixing bowl using a wooden spoon and some elbow grease. I do NOT recommend using a handheld electric mixer in place of a stand mixer, as it likely won’t be powerful enough to handle the dough.

Can the cinnamon rolls be made in a smaller pan?

If you don’t have a 9×13-inch pan, you’ll need to mix and match smaller baking pans to fit all of the cinnamon rolls (two 8×8-inch pans would work perfectly, otherwise use what you have).

Whatever you do, do NOT attempt to squish all of the cinnamon rolls into a single, smaller pan. The rolls will puff up, overflow, and you’ll have a mess on your hands.

The Best Pumpkin Cinnamon Rolls — Super soft, fluffy pumpkin spice cinnamon rolls topped with a cream cheese glaze! Move over, Cinnabon, these are better!!

Tips for Making Pumpkin-Filled Cinnamon Rolls 

To activate the yeast, you need to warm the buttermilk before adding it to the dough mixture. Note that different yeast brands recommend heating the milk to different temperatures.

Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Heat the mixture according to manufacturer’s recommendations on the packaging.

I swear by that yeast and personally it’s all I use but you can experiment with other brands. 

Taking the temperature with a digital thermometer is highly recommended, but if you’re not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast.

Lastly, the recipe looks long, but I’ve written every last detail so the rolls turn out perfectly for you. Read the recipe at least twice before starting! 

The Best Pumpkin Cinnamon Rolls — Super soft, fluffy pumpkin spice cinnamon rolls topped with a cream cheese glaze! Move over, Cinnabon, these are better!!

Storage Instructions

These pumpkin cinnamon rolls are best warm and fresh, but will keep airtight at room temperature for up to 4 days. Reheat them in microwave for about 5 seconds to re-soften or as desired.

I am comfortable keeping glazed rolls at room temp and do not recommend storing them in the fridge because they will dry out.

Rolls can be made and baked to completion, and then frozen for up to 6 months; unthaw and glaze immediately prior to serving. I recommend baking them from start to finish and then freezing, rather than trying to freeze unbaked dough, if you want to make in bulk in advance.

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4.53 from 65 votes

The Best Pumpkin Cinnamon Rolls

By Averie Sunshine
Super soft, fluffy pumpkin spice cinnamon rolls topped with a cream cheese glaze! Move over, Cinnabon, these are better!!
Prep Time: 30 minutes
Cook Time: 17 minutes
Rise Time: 3 hours
Total Time: 3 hours 47 minutes
Servings: 22
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Ingredients  

Dough

  • 3 ¼ cups all-purpose flour, or as needed
  • ¼ cup granulated sugar
  • 2 tablespoons pumpkin pie spice
  • 2 ¼ teaspoons instant dry yeast, one 1/4-ounce packet, I use Red Star Platinum
  • pinch salt, to taste
  • ½ cup unsalted butter, melted (1 stick)
  • ½ cup buttermilk
  • ½ cup pumpkin puree
  • 1 large egg, lightly whisked

Filling

  • 6 tablespoons unsalted butter, 3/4 of 1 stick, very soft – let it sit out while dough rises
  • 1 to 1 ¼ cups light brown sugar, packed
  • 2 + tablespoons cinnamon, I used 3+

Cream Cheese Glaze

  • 4 ounces brick-style cream cheese, lite is okay, softened – let it sit out on the second rise or while rolls bake
  • 2 cups confectioners’ sugar
  • pinch salt, optional and to taste (helps balance the sweetness)
  • about 3 to 4 tablespoons half-and-half or cream, or as needed for consistency

Instructions 

Make the Dough:

  • To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 1/4 cups flour, sugar, pumpkin pie spice, yeast, salt; set aside.
  • In 2-cup glass measuring cup or microwave-safe bowl, and the butter and heat to melt, about 1 minute on high power.
  • Add buttermilk and pumpkin to melted butter and warm to temperature, about 45 seconds on high power in the microwave. If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out. ** (see note below)
  • Add butter-buttermilk-pumpkin mixture to the dry ingredients in mixing bowl.
  • In a small bowl, crack and lightly whisk the egg, and add egg to mixing bowl.
  • Turn mixer on low speed and allow it to knead dough for about 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). 3 1/4 cups of flour and 7 minutes is perfect for me, but if after 5 minutes your dough is very sloppy, wet, and won’t come together, add up to 1/4 cup flour, or as needed until it does come together. However, the more flour added, the denser and heavier the rolls will be; wetter dough is preferred to overly dry. If dough is dry or crumbly, drizzle in buttermilk until it comes together.
  • Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so it’s lightly oiled on both top and bottom.
  • Cover bowl with plastic wrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven that I preheated for 1 minute to 400F, then it’s powered off. Do not, repeat do not, keep the oven on. The pre-heated, warm oven creates a nice 85F-ish environment, ideal for yeast. If your rising spot is cold, rising will likely take longer than 2 1/2 hours.
  • While dough rises, line a 9×13-inch aluminum pan with aluminum foil, spray with cooking spray; set aside.

Rolling Out the Dough:

  • After dough has doubled in size, punch it down.
  • Turn dough out onto a Silpat or floured countertop. With a rolling pin, roll it out to about 26-by-13-inches. Use the 13-inch side of the 9-x13 pan to eyeball it, no need use a ruler.

For the Filling:

  • Using a knife or spatula, evenly spread butter over dough, leaving a 1/2-inch bare margin.
  • Evenly sprinkle the brown sugar and then the cinnamon over the top, and lightly pat it down with your fingertips to help it adhere.

Slicing the Dough:

  • Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.
  • Using a knife, make small hash marks about 1 to 1 1/2 inches apart (yields 20 to 24 rolls); or make bigger rolls and yield 12 to 16. Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice; the hash marks are nice place-markers.
  • Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do. Visual here.
  • Arrange the rolls in the prepared pan (I made 5 rows of 4 or 5 rolls across, and not all rows have same number of rolls; crowding is okay). Cover with plastic wrap.
  • If Making Straight Through...
  • Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour.
  • If Making as Overnight Rolls... 
  • Don’t let rolls rise after they’ve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours.
  • Before baking, let the rolls rise at room temperature until they have nearly doubled in size, about 1 hour.

To Bake:

  • For either version, bake at 375F for about 15 to 17 minutes, or until lightly golden on top and cooked through (ovens, dough, and climates vary and so will baking duration, but 1 to 2 minutes matters in this recipe). Watch rolls like a hawk and don’t overbake or they won’t taste nearly as good. At 15 1/2 minutes my rolls were barely done and on the doughy side but I prefer this because it reminds me of Cinnabons; if you like less doughy rolls, bake longer.

Make the Cream Cheese Glaze:

  • In a medium bowl, add cream cheese, confectioners’ sugar, optional salt, 3 tablespoons cream, and whisk or beat with a handheld electric mixer until smooth and combined. Add cream as needed until desired consistency is reached.
  • Evenly pour glaze over rolls, lightly spreading with a spatula as necessary.
  • Serve immediately.

Notes

**Yeast Notes: Based on the type of yeast used, temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F (always check current packaging recommendations though!). Other brands and yeast call for much lower temperatures, about 95 to 105F. Heat the mixture according to manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you’re not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast.
Storage: Rolls are best warm and fresh, but will keep airtight at room temp for up to 4 days; reheat in micro for about 5 seconds to re-soften or as desired. I am comfortable keeping glazed rolls at room temp and do not recommend storing them in the fridge because they will dry out. Rolls can be made and baked to completion, and then frozen for up to 6 months; unthaw and glaze immediately prior to serving. I recommend baking them from start to finish and then freezing, rather than trying to freeze unbaked dough, if you want to make in bulk in advance.
Recipe adapted from The Best Glazed Orange Sweet Rolls and Overnight Buttermilk Soft and Fluffy Cinnamon Rolls.

Nutrition

Serving: 1, Calories: 306kcal, Carbohydrates: 44g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Cholesterol: 36mg, Sodium: 99mg, Fiber: 1g, Sugar: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Cinnamon Roll Recipes:

ALL OF MY CINNAMON ROLL RECIPES! 

Pumpkin Cinnamon Roll Bake — Every bite tastes like the super SOFT, gooey CENTER of a cinnamon roll!! Spiked with pumpkin and flooded with icing, this EASY recipe is an automatic WINNER!!

The Best Glazed Orange Sweet Rolls — The softest, lightest, and most irresistible rolls ever! Try them and you’ll be a believer, too! I adapted this recipe for today’s rolls.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls — For soft, fluffy, pillowy, perfect cinnamon rolls when you need a larger batch, it’s my go-to. Readers who’ve tried it write with high praise and success and it’s been pinned over 100k times.

Strawberry Sweet Rolls with Vanilla Cream Cheese Glaze – Soft, glazed rolls filled with sweet strawberry jam.

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting – Make soft, light, fluffy cinnamon rolls from scratch in 1 hour.

Nutella Cinnamon Rolls with Vanilla Glaze (Shortcut Recipe) – A can of crescent rolls never tasted so good as when they’re stuffed with Nutella and rolled up. Ready from start to finish in 15 minutes.

Caramel Apple Cinnamon Roll Bake — This cinnamon roll recipe with apples and caramel sauce is easy, ready in 30 minutes, and you don’t even have to make scratch cinnamon roll dough. 

Overnight Eggnog Cinnamon Rolls — The SOFTEST and FLUFFIEST cinnamon rolls with an overnight MAKE-AHEAD option and eggnog frosting adds the perfect touch!! These would be a great make ahead Christmas breakfast option! 

Overnight Eggnog Cinnamon Rolls - The SOFTEST and FLUFFIEST cinnamon rolls with an overnight MAKE-AHEAD option and eggnog frosting adds the perfect touch!! If you like Cinnabon rolls, you'll LOVE THESE!! 

Originally posted September 26, 2014 and reposted October 28, 2022 with updated text. thou

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

    1. You would do it by hand, with a big bowl and a wooden spoon, and then elbow grease kneading the dough. A handheld electric mixer even if you have one just isn’t really strong enough to be effective and I doubt you’d get very far with it.

  1. I’m curious- why do you say total time for the recipe is 47 minutes when the dough takes over three times that long to rise?

  2. I love these cinnamon rolls! i bring them into the office during the Fall. i had a scare today with them, i doubled the recipe and made them in a large chaffing pan. I cooked them for 16 minutes and to my horror the middle rolls were still doughy as people ate them I watched in horror. I took out the middle rolls and plan to try to cook them for a few extra minutes during lunch. BE CAREFUL with the timing if you’re doubling the recipe and baking them all in one pan I would bake them for 20 minutes.

    1. I have never tried doubling this particular recipe but yes cinnamon rolls can be prone to just what you said – same with banana bread or other moist batters. This may be one of those recipes that even if you’re doubling it, bake in two separate pans, separately in the oven.

  3. 5 stars
    Recipe sounded good. I tried it and it is wonderful! I added a bit more squash (not pumpkin), and was very pleased with the result. These are soft, and flavor is great. I think I might try a little more pumpkin spice next time, but these were everything I was hoping for in a pumpkin sweet roll. I will be making this again, as I have most of this batch away.

  4. 5 stars
    Recipe sounded good. I tried it and it is wonderful! I added a bit more squash (not pumpkin), and was very pleased with the result. These are soft, and flavor is great. I think I might try a little more pumpkin spice next time, but these were everything I was hoping for in a pumpkin sweet roll. I will be making this again, as I have most of this batch away.

  5. Can you use parchment paper instead of foil to line the pan? Does it make a difference in the way the rolls turnout? Thanks

  6. 5 stars
    I tried your tip…wow! Thank you for sharing! I’ve never had so easy a time rolling the dough! Usually I have the brown sugar falling all over the place as I roll and it’s all messy and doesn’t hold together neatly. No trouble this way! 🙌Thank you!!😁

    Definitely a make again recipe…the whole family enjoyed them so much! Thanks Averie! I pinned a ton of your recipes…I’ll be back for sure! 😘

  7. 5 stars
    These pumpkin cinnamon rolls are true to their name-the best! I made the dough in my bread maker. I cubed the butter instead of melting it. Put all the wet ingredients in first, then the dry. Hit the delay start so the ingredients could come to room temperature. The dough is amazing and so easy to roll out and work with. So, so yummy!

    1. Thanks for the 5 star review and glad you think they are the best pumpkin cinnamon rolls! Glad that the dough is easy for you to work with too!

  8. 5 stars
    These pumpkin cinnamon rolls are true to their name-the best! I made the dough in my bread maker. I cubed the butter instead of melting it. Put all the wet ingredients in first, then the dry. Hit the delay start so the ingredients could come to room temperature. The dough is amazing and so easy to roll out and work with. So, so yummy!

  9. 5 stars
    I made these for a bake sale and they are fantastic. I now prefer them over regular cinnamon rolls. I did adjust the amount of butter and sugar for the filling for personal taste but it’s definitely a keeper! Matter of fact I am making them again tomorrow…

  10. 5 stars
    I made these for a bake sale and they are fantastic. I now prefer them over regular cinnamon rolls. I did adjust the amount of butter and sugar for the filling for personal taste but it’s definitely a keeper! Matter of fact I am making them again tomorrow…

  11. 4 stars
    These recipe is good & easy to make. The only problem is with the amount of cinnamon used in the filling, as it really over powers the pumpkin in the bread & I only used the 2 tablespoons. When I make these recipe again, I will cut the cinnamon at least in half, if not more. Maybe even increase the pumpkin in the bread.
    When one makes pumpkin bread, you want to taste the pumpkin – not just cinnamon.
    The buttermilk even adds to the butteryness of it, but again the cinnamon covers that, too.

  12. 4 stars
    These recipe is good & easy to make. The only problem is with the amount of cinnamon used in the filling, as it really over powers the pumpkin in the bread & I only used the 2 tablespoons. When I make these recipe again, I will cut the cinnamon at least in half, if not more. Maybe even increase the pumpkin in the bread.
    When one makes pumpkin bread, you want to taste the pumpkin – not just cinnamon.
    The buttermilk even adds to the butteryness of it, but again the cinnamon covers that, too.

    1. Thanks for the five star review and I’m glad the detailed description makes the recipe so easy for you to follow and that you’ve made them several times already!

  13. Thank you for not only a great recipe but all of the helpful hints. I made these last night for our Thanksgiving brunch today. Final rising this morning took a bit longer than I had hoped. But they were a hit for all ages!

  14. 5 stars
    I just made these today and they’re truly amazing!! The pumpkin flavor is perfect and the recipe was so easy to follow! I also love how detailed the instructions were. I will definitely make these again this fall!

    1. Thanks for the 5 star review and glad you appreciated the detailed instructions! Great you think they’re truly amazing and will definitely make these again this fall!

  15. 5 stars
    I just made these today and they’re truly amazing!! The pumpkin flavor is perfect and the recipe was so easy to follow! I also love how detailed the instructions were. I will definitely make these again this fall!

  16. 4 stars
    I made these with a few tweaks: proofed the yeast with sugar and buttermilk, swapped all the pumpkin for spiced apple butter, and a couple other small changes I can’t remember. But oh dear, they came out wonderful! A brunch favorite!

  17. 4 stars
    I made these with a few tweaks: proofed the yeast with sugar and buttermilk, swapped all the pumpkin for spiced apple butter, and a couple other small changes I can’t remember. But oh dear, they came out wonderful! A brunch favorite!

  18. I LOVE these. They are my favorite cinnamon roll recipe I’ve tried. Some other recipes lend to more of bread-like roll consistency, instead of the super soft, gooey roll I love so much, but this recipe is exactly that.

  19. I noticed you said aluminum 9×13. Can glass be used? I only have an aluminum 8×8, so if it must be metal maybe just make small batches? Any advice appreciated (even if I must go out and buy another pan. Lol).

    1. I have only made them in a metal pan and I think glass will be fine; you may have to adjust the baking time, so keep an eye on things.

  20. You’re not kidding… These really are the BEST pumpkin cinnamon rolls. I’ve tried several recipes (I must not have seen yours or I would have tried it first) and this Christmas morning we definitely had the best cinnamon rolls EVER! In case you are curious, this works perfectly well with active dry yeast, as well.

    1. Thanks for trying the recipe and I’m glad it came out great for you! Thanks for LMK you think they’re the BEST cinnamon rolls EVER!

  21. These were yummy ? I was worried they would be a lot of work, but they were actually very easy, and the dough rolled out like a dream! Not finicky like dough can sometimes be. Excited to try the orange cinnamon rolls next!

  22. These sound amazing! Lord willing I’m making these Saterday for my cousins wedding. It’s a pumpkin themed potluck country wedding :) her wedding cake is going to be a pumpkin spiced cake so I’m deciding between these and your regular yeast cinnamon rolls, both look mouth watering! :) do the pumpkin rolls have a very pumpkin/pumpkin spiced flavor? Thanks for all you do! We appreciate you :) thanks for sharing your God given talent with all of us!

    1. Sorry I just read your remarks at the top of the page about the flavors I should have read the whole thing first :) the dough is rising now it smells really good! :)

    1. Perhaps would be fine although I haven’t tried it that way. I do have make ahead directions included, but not for the freezer.

    1. I don’t know because I don’t have a bread machine and have never tried baking in one so can’t say for sure.

    2. I made them in my bread machine, just started with the wet ingredients & added the dry, yeast last. Worked great.

  23. Next time you make cinnamon rolls, mix the brown sugar mixture into the softened butter. Not only does this cut a step, but insures even distribution of yummie Sugar mixture without losing any while rolling the dough.

    1. 5 stars
      I tried your tip…wow! Thank you for sharing! I’ve never had so easy a time rolling the dough! Usually I have the brown sugar falling all over the place as I roll and it’s all messy and doesn’t hold together neatly. No trouble this way! 🙌Thank you!!😁

      Definitely a make again recipe…the whole family enjoyed them so much! Thanks Averie! I pinned a ton of your recipes…I’ll be back for sure! 😘

      1. Thanks for the 5 star review and the pins! Glad you will make the rolls again and will check out my other recipes. LMK what you end up making!

  24. Thank you for this detailed recipe! They looked delicious. but unfortunately mine turned out dense. :( I followed the recipe to a tee. Any suggestions for why mine may have been dense (versus light and fluffy) when I followed every step? Any help is appreciated!

    Thank you!

    1. Yeast recipes sometimes take a bit of trial and error. I would say that density could be due to over-adding flour (the least you can get away with, the better), the type of yeast used, the climate, how well the dough was kneaded…just lots of variables. I swear by King Arthur flour and Red Star Platinum Yeast. Really makes a difference in my results as does not adding too much flour :)

  25. Would this dough work using a bread machine on the dough cycle? That’s how I typically make my cinnamon roll dough, just because I hate waiting. I was just wondering if it would work for this recipe?  
    Thanks for your delicious recipes– your cream cheese chocolate chip cookies are the BEST! I will never make chocolate chip cookies any other way again! ?

    1. I don’t have a bread machine so can’t say whether this will work or not. So glad my ream cheese chocolate chip cookies are your go-to forever cookies! :)

  26. Hi there!

    Can you shed some light on the oven rising method? Do you preheat your oven til it reaches 400 then turn it off or do you actually just start preheating for only 1 min and then turn the oven off? One min just doesn’t seem like enough time yet 400 is way too high.

    Thanks!

    1. Preheat for 1 minute to 400F. Shut oven off. Slide dough in.

      Otherwise just put it on the countertop; but it’ll take longer b/c it’s colder.

  27. Just made these and have them in the refrigerator for the overnight method – bringing them for my staff pot luck tomorrow :) thanks for sharing the recipe! So excited and hoping they’ll be a big hit!

  28. I’ve made several yeast recipes before and they were disasters, so I was a bit skeptical to try another one. But this recipe sounded too good to pass up and when I read the detailed instructions, I thought I would give it a try. I bought the red star platinum yeast, King Arthur flour, and even a digital thermometer to check the temperature of the: 1) microwaved warm butter liquid and 2) oven prior to the first rise to make sure the temperature was not too warm. 

    The result: PHENOMENAL!!!! Thank you, thank you, thank you Averie for helping me make my FIRST ever successful yeast recipe!!!!! Your very detailed instructions turned this skeptic into a believer and my husband couldn’t believe his eyes when I told him everything was made from scratch. He was too busy devouring them! I shared the rolls with my neighbors, and they couldn’t stop eating them too! I cannot wait to try your other recipes and share your delicious food with others :) 

    Keep up the good work!!

    1. Thanks for trying the recipe and I’m glad it came out great for you! I am so glad! And cinnamon rolls are not an ‘easy’ first time yeast recipe just because there’s rolling, there’s a filling, etc. It’s not like a simple dinner roll or loaf of bread so I am very happy FOR you! I think the combination of the right ingredients and tools and my detailed instructions and everything aligned!

  29. hello. I tried the pumpkin cinnamon roll recipe and followed the instructions for rising the dough in the over. I preheated the oven, turned off and placed the bowl in. The plastic wrap melted and the dough had actually started baking instead of rising. Any tips on what I did wrong? Thank you!

    1. Wow, your oven sounds like it gets very hot, very quickly. In your case, I would simply let the dough rise on the countertop then because your oven sounds like it gets very hot in a hurry!

  30. I’m making these tomorrow! But I think I’m going to add chocolate chips to mine! Thanks for this awesome recipe!

  31. Amazing post! I was wondering, would it be better if I was making these 2 days ahead of time to refrigerate or freeze the rolls until it’s time to bake? Thanks and love your site!

    1. With this yeast recipe you really cannot let it sit 2 days without baking. There is an overnight option, which is as long as I would let it go before baking it off or the dough could ‘over-proof’, collapse, not recommended. I also don’t recommend freezing the unbaked dough.

  32. That is a huge fallacy in your recipe. Why do you say in your recipe to preheat your oven to 400°?! That’s insane. I should have trusted my better judgement after reading through your recipe multiple times, as you suggested. Preheating the oven to 400° then turning it off and placing the dough inside is a recipe for disaster! The oven stays way too hot to entertaining a tender rise of dough. You could have worded it exactly as you did in your reply to my first comment. I would suggest rewording to say, “set your oven to 100° then turn it off and place your dough inside.” Leave the word 400° out of the discription as it caused me major confusion.

    1. I really don’t think I could have been any clearer in how I wrote step 8: ….preheated for 1 minute to 400F, then it’s powered off. Do not, repeat do not, keep the oven on…

      “Cover bowl with plasticwrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven that I preheated for 1 minute to 400F, then it’s powered off. Do not, repeat do not, keep the oven on. The pre-heated, warm oven creates a nice 85F-ish environment, ideal for yeast. If your rising spot is cold, rising will likely take longer than 2 1/2 hours.”

      I’m sorry you were confused. Lots of people have had amazing success with this recipe, even first-time bread makers. Thanks for trying the recipe.

      1. I think the confusion might have been the preposition “to” before the 400F which implies that the preheated temperature would be 400F. I have never had an oven that would preheat to 400F in just one minute. Did you mean preheat AT 400F for one minute which would warm the oven up nicely.
        I used to rise my dough in a warm oven. It worked fine. Then I found if I tossed a cup of water in the empty dishwasher and put it on to heat for a few minutes, it created a moist, warm rising spot. It worked better. No, I run hot water into my sink to fill it half full, set a rack on top of the sink, put the dough in a covered bowl, cover it with a towel to trap the warmth under it and let it rise. It is perfect and I don’t forget about it because I can see it.

  33. I followed instructions to a T! 400° is way too hot for the dough. I set it to 400° and turned it off, placed my dough inside and 2 hours later, the dough was runny (because it was starting to cook!) and an absolute mess! Was 400° a typo? I’m so sad, especially because I made 2 batches.

    1. You’re literally supposed to put the pan inside the oven, turn the oven on for 1 minute and 1 minute only, and shut it off. That’s it. Just to create a nice warm and toasty place since most people’s kitchens are rather chilly this time of year. But in the future, if you’d like to allow the dough to rise on the counter, do it that way. Do whatever is easiest and will give you the best results. If you really only did keep in on to 400F for 1 minute and hours later you feel your bread was actually starting to cook, then your oven is very unique and not like any I’ve ever had. Thanks for trying the recipe.

  34. My dough rose beautifully! I was so excited. I tried the overnight option and my rolls will not rise this morning :( I’m tired of waiting and I’m going to bake them anyway. I’m sure they’ll still taste good but won’t be quite as big and beautiful. What do you think went wrong?

    1. Hmmm, I’m thinking that maybe your fridge was very cold? and something happened overnight? I really have never had this happen to me.

      Generally when I pull my overnight rolls out from the fridge the next morning (I make 99% of all cinnamon rolls or sweet rolls using an overnight option b/c I cannot get up so early to start things!) but normally they’re ‘busting at the seams’, super puffy and continued to rise in the fridge overnight and then on the counter for another hour or so they rise more.

      I have a feeling that once baked, these probably will puff up for you. And by now you’ve baked them so LMK how it went!

  35. Oh, Averie. It’s no secret anymore: you’re my favorite blogger ever. From your gorgeous, stunningly perfect photography to your expert, perfectly-executed and delicious recipes, you’re the one. If you ever want another spouse, I’m your girl. I’m excellent at doing dishes and vacuuming. Also, I’ll let you buy all the Anthro dishes your heart desires!

    In exchange, can I please just go to town on a pan of these rolls? Kthanks :)

    1. Girl I wish you lived closer. I donate so much food every day. Every day I make something, there’s another pan of bars (minus a couple pieces), cakes, cookies, etc. that go out the door! I need to be able to fit in my clothes and my family too :) But I’d love to share and love all your sweet comments today!! You’re the best!! xoxox

  36. Averie – these look A-MAZING. I am doing some baking to bring into work and am thinking about these! If I were to use 2 smaller pans (rather than 1 9×13 – easier for me to bring with me in the morning & leave some at home!) what would you suggest? Any thoughts on baking times or pan sizes that would work?
    Looking forward to hearing back from you!
    Love your recipes! :)

      1. Thanks so much! I’ll def watch them like a hawk; I’m looking forward to these!
        Pinned for others to see too! :)

  37. Lately I’ve been craving cinnamon rolls and these look incredible! I totally want to wake up to one of these with my morning coffee :D Need to star lacing up my running shoes now for these babies! For some reason, running is easier when you can come home to something like these ;)

    1. running is easier when you can come home to something like these ;) = SO TRUE!! As a high-mileage runner, I can totally relate!

  38. These are absolutely stunning Averie! What a breakfast (or dessert), but I like it for breakfast better! Pinned :) Hope you are having a great weekend!

    1. Thanks for pinning, Chelsea! Can’t believe you’re up….I’ve got bread in the oven for a photo shoot :) Have a great Sunday!

  39. Do you have any idea how difficult you make my life? I’m a lifetime Weight Watchers member and I weigh in monthly–which, with recipes like this, is NOT an easy feat!

    1. Just keep your cardio going…it’s worth it for these. PROMISE! This is one of those personal faves, that as I will look back at the highlight reel of 2014, they’ll be in the top 10 recipes, for sure.

  40. These look divine. I’m surprised your first rise says 2-2.5 hours. Does the weight of the pumpkin make these much slower to rise than a more traditional dough? I ask because that is about 2x my usual rise time. I’d hate to leave them to rise and have the dough get away from me. Thanks for any insight you can offer. We will definitely be having these soon!

    1. Yes 2 to 2.5 hours is correct for me, my dough, my climate. I find that if I rush that first rise, I never achieve the really light, fluffy, tender rolls I covet. For almost all of my cinnamon rolls, the Orange Rolls that I based these on, I always go at least 2 hours, and usually about 2:15. And yes the pumpkin does weight it down some. I also don’t over-flour my dough so the less flour, the more time it takes to sort of ‘get big and puffy’ since there’s less available gluten. But do what you think is common-sense for your situation since you sound like an experience bread maker!

  41. Man, it is a good thing we adopted an active dog…. because I’m making these tonight, after the hubby leaves for work, and baking them in the morning, so they’re nice and fresh when he comes home. :-)

      1. Total success! I got 15 rolls in a 9×13 pan, we ate some, put some aside, and we’ll make some other residents very happy on their shift tonight. :-)

      2. Thanks for trying this recipe on the same weekend I posted it! Glad it was a total success and that’s awesome you’re sharing with others :)

  42. I rushed to the shop today only to discover that there were NO pumpkins! A joke, or what? Will have to wait to try this recipe out!

    1. I used canned pumpkin puree, just so you know, and if you have that available, go with that rather than cooking down and pureeing your own pumpkins! Way easier if it’s available in your area!

  43. Your daughter is seriously the cutest Averie!! If she asked you not to donate any, then these must be a million times better than Cinnabon’s. And how’d you know I’ve been craving cinnamon rolls for the past 4 weeks? No joke. I nearly bought a can of the premade ones at the grocery store because I was so desperate, but I’m glad I held out. Pumpkin ones sound so much better than regular! :) Pinned!

    1. I saw pumpkin cinn rolls at TJs the other day had my hand on them, and put them back. I was like no, MAKE THEM for your blog. So I did :)

      1. TJ’s has the best inspiration! I’m running low on ideas, so maybe I’ll make a trip over this afternoon… ;)

  44. I have always been a little intimidated by homemade cinnamon rolls. They seem so tricky. But I think I need to overcome this fear so I can make these. They look incredible! Your recipes are so thorough, that it makes me feel like I will be successful if I try it. I’m glad to know I’m not the only one who likes extra frosting on the side!:) Thank you so much for this recipe!

    1. Homemade cinn rolls are not the easiest recipe in the world, but they’re definitely not the hardest. I am so glad to hear you like all my details and that it helps you and yes, just follow it to the letter and you’ll be in great shape! And yes to frosting on the side :)

  45. Totally drooling over these right now, Averie! They look amazing and like the perfect Fall weekend breakfast for sure!

      1. I stand by your statement as well. I made these tonight after 29 years of being terrified of yeast–they looked good enough to convince me to go buy packets of the stuff and try to use it for the first time in my life. The result: REMARKABLE. The best cinnamon rolls I’ve ever had in my life. My eight year old said he wanted to eat the whole Pam and then that when he’s a grownup he’s going to make these and eat a whole pan by himself.

      2. Wow, what a great great comment and THIS is why I love to blog. Because people like you try yeast for the first time, have the best cinn rolls of their life AND their kid gets in on the action :) Love love love it! So happy you’ve overcome your fears and now the bread making world is your oyster. This is on a scale of 1 to 10, I’d say an 8 in terms of difficulty, with yeast – just because you have to proof it, roll it, slice it, fill it, frost it, etc. So if you made these perfectly the first time, there’s nothing stopping you now!

      3. Love it! Thanks Averie! I have the recipe memorized now. I’ve made them 4-5 times since my last comment. My whole office is obsessed, and so is my family. That eight-year-old? Yeah, tonight he did all the measuring and mixing! Really exciting. Looking forward to trying all the other eleventy-million recipes you have on here. Thanks for getting me inspired enough to make the leap!

      4. So glad you’re in love with these rolls and have taken the yeast leap! And the fact that our 8 yr old is your helper, even better! Keep me posted and LMK what other recipes you try! :)

  46. These look delicious! How do you refrain from eating the entire batch? I swear that’s the main reason I had to put a hold on my baking haha

    1. I’ve always said that you make GORGEOUS yeast dough, Lori. Every time you post step shots of your dough, I always swoon at your big giant puffy, pre-punchdown bowls of dough. You have a knack!

  47. These would be my undoing. Oh my gosh! That gooey center – the best part. I need to try pumpkin yeasted stuff – it always scares me because pumpkin is just so finicky. But I can count it as a vegetable, right? ;)

    1. it always scares me because pumpkin is just so finicky. <--- and seems to render anything it touches cakey, gloppy, or goop-ey. Not that that was hard to overcome writing a book with it or anything :) But in yeast dough, I've actually found it to be less finiciky than in say cookie dough (nightmare!). It does best in bars and in yeast dough, you'd be surprised. It's not a beast at all. Try these, seriously. Loved.them.omg.

  48. i think I will make these for my bests friends birthday celebration breakfast. They look perfect! Thanks for detailing every step and the top on the dental floss! Hope I can keep consumption to 1-2 :)

  49. I was craving cinnamon rolls all week and finally brought my cravings into existence yesterday. I made mine with caramel apple bits but my oh my a pumpkin version sounds incredible. Pinning! :)

  50. I love your detailed instructions! I have loved baking for years but am a much better baker since I’ve started following your blog and using all the tips you provide. I can’t wait to make these for a son when he’s home on leave from the USMC, he will love them!!!

    1. I am so glad to hear you like all my details and that it helps you and you’re a much better baker since you’ve been following my blog! That is wonderful!

      You have a lucky son and please LMK how these go for you!

  51. These look reminiscent of a Cinnabon but way better. They aren’t very brown, which I love, and all that glaze – perfection!

    1. Rolls, IMO, should be barely browned. I’d err on gooey or doughy than overly brown (ick!). The gooey, juicy factor is why I want cinnamon rolls. If I wanted crusty or browned, I’d have like a hunk of some crusty artisan seedy bread or something :)

  52. Extra glaze for double dipping–I’m right there with you!! Homemade sweet rolls are one of those ultimate comfort foods and I’d love them with pumpkin. These sound amazing–perfect for a weekend brunch!

    1. Paula this is one of those recipes to put on your one-day bucket list. I know you make so much of my stuff and I highly recommend these! And double-dipping all the way!

  53. Oh how I would love a warm one of these right now instead of the Kind bar I’m eating….I’m have to confess I’m kinda of intimated when it comes to working with dough and I avoid it whenever possible…but these looks so good I may need to conquer my fears…

    1. Dough/yeast recipes don’t have to be hard, at all. Dinner rolls are actually super easy. Rolling up cinnamon rolls, with the filling, they’re harder than dinner rolls which are just little lumps :) but still super do-able! I was so scared of yeast 5 years ago and really, all for nothing :)

  54. I’m about to blow your mind…I don’t like frosting or glaze on cinnamon rolls. I know, I know. It’s just too overpowering. I prefer to taste the cinnamon more.

  55. Holy smokes – these really do look like the best! Jason and I are waiting on pizza delivery right now and he just saw these and said he wouldn’t mind having these instead!

    1. The fact that he would prefer sweets to pizza is a BIG statement and a huge compliment, thanks girl! And thanks for the tweet and pin, too! xo

  56. Oh yes, totally worth doing a little extra cardio for these. They look so ooey and gooey. I want to reach right into my computer! Pinned!