Super Easy Pumpkin Cinnamon Rolls

Fall mornings just got better with these Super Easy Pumpkin Cinnamon Rolls that are insanely delicious. It’s one of my favorite fall pumpkin recipes!

I’m so excited! Today my daughter Ava is here to share one of our favorite fall breakfast recipes, Super Easy Pumpkin Cinnamon Rolls! Please give her a nice warm welcome!

My family and I, we love cinnamon rolls. We often make them the traditional way. But then we thought, why not add the warm and welcoming taste of pumpkin and spice?

We loved this recipe so much, we’ll probably make it again very soon. It’s perfect for any autumn breakfast that you may have planned for this beautiful season. We also think it’s perfect for a quiet and cozy evening by the fire. Please enjoy!

Pumpkin Cinnamon Rolls Recipe

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We knew after making our apple pie cinnamon rolls that we would definitely want a a lot.

So we pulled out our favorite casserole dishes and made sure to make a double batch.

Easy Pumpkin Cinnamon Rolls

Look at how pretty that is!!! I’m really hoping we make another batch this weekend.

More Great Cinnamon Roll Recipes

One-Hour Cinnamon Rolls TikTok Cinnamon Rolls Eggnog Cinnamon Rolls Apple Pie Cinnamon Rolls One-Hour Carrot Cake Cinnamon Rolls Cranberry Cinnamon Roll Loaf Valentine Cinnamon Rolls Caramel Macchiato Cinnamon Rolls Peanut Butter Cinnamon Rolls

These really are positively divine! I wish I could have them every fall morning.

Recipe for Pumpkin Cinnamon Rolls

Here are some commonly asked questions

Can I make this recipe with another flavor of pie filling?

Yes- of course you can make this any flavor pie filling you like. We love cherry or apple pie filling too. They are certainly delicious no matter what you stuff them with.

What is the best way to store leftover cinnamon rolls?

The easiest way is to add some plastic wrap or foil over the top of the baking dish & store at room temperature. If you live in an overly humid or extremely dry climate, these cinnamon rolls will keep better if you refrigerate them. This way it is more climate-controlled & they will stay fresh for the longest possible time. Please enjoy them within 2-3 days.

Aren’t these just incredible?? I can’t wait to make more!

How many can this serve?

This recipe makes 12 rolls. They are LARGE cinnamon rolls & can be VERY filling. The girls & I have a hard time eating a whole one in one sitting.

If you have a smaller appetite or don’t want to be completely stuffed with your eyes bulging out of your face for hours on end, you could get away with half of a roll at a time. If you are feeding super hungry boys – then you might want to make a double batch. 😉

homemade pumpkin cinnamon rolls

Can this recipe be doubled?

Theoretically yes. However, I use my largest mixer to handle this dough & it fills it. So if you are not using a mixer to kneed the dough & have plenty of room, then I suppose you could double this & then divide between 2 baking dishes for 24 rolls. Or do like I do & just make them back to back. Takes a bit longer, but so worth it.

Can this recipe be halved?

I haven’t tried making a half-batch for this recipe yet. The trick would be cutting that egg in half. You could use an egg substitute so it makes it easier for that portion of the recipe. Or you could make the recipe as it is written & then freeze whatever portion you won’t use immediately or share with friends.

Super Easy Pumpkin Breakfast

HOW DO YOU MAKE Pumpkin Cinnamon Rolls?

1. 1. Add yeast to ½ cup of room temperature water. (approx 115 degrees) Stir with a spoon and set aside while you prep the other ingredients.
   2. In the bowl of a stand mixer, add water, sugar, shortening and salt & beat for 30 seconds. Allow to cool to room temperature.
   3. Add in 2 cups of the flour & mix until smooth.
   4. Mix in yeast mixture until well combined.
   5. Mix in the beaten eggs.
   6. Gradually stir in the remaining flour & mix with the dough hook -about 2 minutes.
   7. Remove dough from the bowl & place on a lightly floured surface.
   8. Coat hands in flour & knead by hand, adding a little flour if the dough is still too sticky. Knead until dough feels smooth.
   9. Put the dough in a greased bowl & cover with a towel. Let dough rise for 30 minutes or until it doubles in size.
   10. Remove dough from the bowl & place it on a lightly floured surface again. Roll the dough into a rectangle.
   11. Spread the butter all over the dough, then spread the pumpkin pie filling over the butter. Then sprinkle the brown sugar & cinnamon/sugar mixture on top.
   12. Gently roll up the dough into one long roll. Cut the roll into 12 even slices using a dough cutter or sharp knife.
   13. Place rolls into a greased 9X13 baking pan. Set the pan in a warm spot & cover with a towel. Let rolls rise until double in size, about an hour.
   14. Bake rolls at 425 degrees F for 10 minutes.
   15. Reduce temperature to 350 degrees F and bake for an additional 7-10 minutes or until golden brown.
   16. Remove the pan from the oven and let it cool on a wire rack.

Frosting

1. In a small bowl, combine milk & confectioners sugar, whisk until smooth.
2. Pour frosting over rolls and serve.

Can I use a gluten-free flour?

Not sure just yet, I have been meaning to give this a try but haven’t had a chance. If you do try this, I recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make bread-type recipes in a gluten-free version. Please come back & tell me how they turned out.

What type of bakeware should I use?

For a long while I used glass baking dishes like pyrex. However, since I last photographed these cinnamon rolls I have had to make some changes.

Due to some safety concerns with baking glass cookware (mainly many people having their pans shatter after being baked at high temperatures), I ask that you please use a metal, Corningware or Enameled Cast Iron baking dish.

Can you freeze pumpkin cinnamon rolls?

Yes, these pumpkin cinnamon rolls can be frozen. Just bake the rolls according to the recipe instructions & then portion out whatever you aren’t going to enjoy within 2-3 days. Then be sure to wrap the rolls in plastic wrap & then with foil. Make sure to label them with the date before putting them in the freezer. Use within 2-3 months.

I recommend adding the icing to just the rolls that you plan on enjoying right away & then adding more icing to the others once you are ready to eat them. They are definitely better with fresh icing.

Ingredients

Dough:

• • yeast or 2¼ teaspoons,- dissolved in ½ cup room temperature water
  • hot water
  • granulated sugar
  • shortening (Crisco)
  • salt
  • all-purpose flour
  • beaten

Filling

• • softened butter
  • pumpkin pie filling not puree- you want the sweetness
  • light brown sugar
  • cinnamon/sugar mix

Frosting:

• confectioners sugar
• milk

Products I love when making Pumpkin Cinnamon Rolls…

This Pumpkin Cinnamon Rolls recipe is so EASY and delicious – and if you’re like me during the fall season, you probably already have many of these items on hand! OR maybe you have never made homemade cinnamon rolls before, & you might be a bit nervous – but you’re going to love how easy this breakfast treat is to make. I have made a list below of the things I absolutely can’t live without when it comes to making this yummy treat.

• 1:1 gluten-free flour
• all-purpose flour
• pro-6 qt mixer
• yeast
• shortening
• granulated sugar
• table salt
• light brown sugar
• Pumpkin Pie Filling
• cinnamon/sugar mix
• confectioners sugar
• metal baking dish
• Corningware baking dish
• Enameled Cast Iron baking dish
• measuring cups
• measuring spoons

If you love this Easy Pumpkin Cinnamon Rolls recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!

Baked Churro Donuts

Homemade Buttermilk Syrup

Apple Butter Pancakes

baking cinnamon rolls

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