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Swirled Pumpkin Cinnamon Rolls
Faiza Shabir

Swirled Pumpkin Cinnamon Rolls Recipe

These Swirled Pumpkin Cinnamon Rolls are soft, fluffy, and filled with warm fall spices. Pumpkin puree adds moisture and rich flavor to every bite. A sweet cinnamon swirl and creamy glaze make them irresistible. Perfect for cozy mornings, holidays, or weekend baking.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 Rolls
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • For the dough:
  • 3 1/2 cups all-purpose flour
  • 1/2 cup pumpkin puree
  • 1/2 cup warm milk
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter melted
  • 1 large egg
  • 2 1/4 tsp active dry yeast
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • For the filling:
  • 1/2 cup brown sugar
  • 2 tbsp ground cinnamon
  • 3 tbsp unsalted butter softened
  • For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Method
 

  1. In a bowl, combine warm milk and yeast and let sit 5 minutes until foamy.
  2. Mix pumpkin puree, sugar, melted butter, egg, salt, cinnamon, and nutmeg.
  3. Add yeast mixture and gradually stir in flour until dough forms.
  4. Knead dough 5–7 minutes until smooth.
  5. Place dough in greased bowl, cover, and let rise 1 hour until doubled.
  6. Roll dough into a rectangle.
  7. Spread softened butter over dough and sprinkle brown sugar and cinnamon evenly.
  8. Roll tightly into a log and slice into 12 rolls.
  9. Place rolls in greased baking dish and let rise 20–30 minutes.
  10. Bake at 350°F (175°C) for 20–25 minutes until golden.
  11. Whisk glaze ingredients and drizzle over warm rolls.

Notes

  • Use warm, not hot, milk to activate yeast properly.
  • Let the dough rise in a warm draft-free area.
  • Add chopped pecans for extra crunch.
  • Store airtight up to 3 days or refrigerate and reheat gently.

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