Pumpkin Cinnamon Rolls – the Soft Pumpkin Brioche Treat You Can’t Resist

Wake up to the cozy, familiar aroma of fall cinnamon rolls, but with a glorious pumpkin twist. These are no ordinary cinnamon rolls — this is Pumpkin Cinnamon Rolls, made with a pumpkin brioche dough and a gooey brown sugar pumpkin filling, all crowned with a luscious coffee maple icing. The dough is pillowy soft, the swirl is rich and spiced, and the icing? Let it rain.

Let me tell you, this recipe stems from an October morning in my childhood when I watched my grandma pull something from the oven. That spicy-sweet scent? It stuck with me. After testing and tweaking until my mixer nearly gave out, I landed on this — the version that felt perfect. I’m talking seriously fluffy, deeply pumpkin-y, and with that golden swirl that speaks straight to your soul.

Why These Are the BEST Pumpkin Cinnamon Rolls

Pumpkin in Both Dough and Filling

Here’s where the magic hits: you get pumpkin in both the pumpkin brioche dough and the spiced pumpkin filling. That’s double pumpkin, baby. The dough is buttery and enriched — think soft cinnamon rolls with pumpkin flavor woven throughout. Then, inside, a swirl of pumpkin, brown sugar, and spices — like your favorite cinnamon swirl rolls, but autumnified.

Texture That Speaks Softness

The dough rises to be tender and fluffy like any homemade cinnamon rolls you love, but with a richer crumb thanks to pumpkin yeast dough. The filling glistens, hugging every swirl.

Fall-Worthy Flavor in Every Bite

Cinnamon, nutmeg, cloves — this is the kind of cozy fall recipes action that makes you grab a sweater before even stepping into the kitchen. It’s sweetness balanced, warmly spiced, and wiped clean with that maple-kissed icing.

Why Should You Reduce Down Your Pumpkin Purée?

This step is seasonally essential. Canned or even homemade pumpkin is watery, and too much moisture can make your dough gummy and reluctant to rise. Reducing intensifies the pumpkin’s sweetness and flavor while firming up the purée so it plays nice in the dough. Remember: “moisture is the enemy of structure — reduce it to get that pumpkin breakfast rolls texture that holds its shape.”

What to Use Instead of Canned Pumpkin Purée

Homemade Pumpkin Purée Option

Go fresh—roast a sugar-pie pumpkin until soft, scoop it, blend it, and if needed, reduce again a bit on the stove. Fresh purée tastes brighter and cleaner in your pumpkin dessert recipes. It’s worth the few extra minutes.

Steps for Making Pumpkin Cinnamon Rolls

1. Reduce the Pumpkin Purée

Spoon your purée into a saucepan, simmer over medium-low, stir occasionally until thick and pasty. Let it cool. This is a texture game-changer.

2. Make the Pumpkin Brioche Dough

Ingredients (in grams for precision): flour, reduced purée, milk, eggs, butter, sugar, yeast, spices, and salt.
Mix, knead until your hands say “oh yeah.” Scratch the bowl clean. Let it rise once—or delay with an overnight fridge rest for flavor magic. Cold ferment = depth.

Mini-Teaching: Kneading builds gluten. Gluten holds gas. Gas is rise. Feel that soft, springy dough resisting your touch? That’s kitchen love.

3. Mix the Filling

Butter, brown sugar, your pumpkin purée, and a hit of cinnamon/nutmeg/clove. Stir to a sticky, aromatic paste. That’s your swirl.

4. Roll Out and Fill Dough

Roll into a rough rectangle, spread that sweet filling, edge to edge. This is where homemade cinnamon rolls take shape.

5. Shape, Cut, Proof Rolls

Tuck and roll the dough tight. Chill briefly if needed to firm things. Let it proof until charmingly puffy. (Cutting tips in the next section.)

6. Bake

Preheat your oven and bake until golden — about 180 °C (350 °F). Watch the swirl firm up and the dough bake through.

7. Make and Apply Icing

A blend of maple syrup, butter, powdered sugar, and a bit of coffee or espresso powder. Drizzle while warm so the rolls soak it up. If you prefer a tangy touch, use a classic pumpkin cream cheese rolls frosting instead.

How to Get Neat Cuts in Cinnamon Rolls

• Chill the dough before cutting — it holds shape.
  
• Use floss or serrated knife — makes cleaner cuts than pushing smooshy rolls apart.
  
• Flip the log, square off the ends, then slice. Let me show you why: cleaner edge, better bake, prettier swirl — true chef move.

Frequently Asked Questions

Frosting Variations for Pumpkin Cinnamon Rolls

• Maple–Coffee Icing (Main): rich, sweet, and aromatic.
  
• Cream-Cheese Frosting: tangy, decadent version—pumpkin cream cheese rolls style.
  
• Brown Butter Glaze: nutty, buttery goodness.
  
• Spiced Glaze: you name it—cinnamon, nutmeg, a pinch of clove.

More Pumpkin & Cinnamon Roll Recipes to Try

Loved these Pumpkin Cinnamon Rolls? Keep the fall flavors rolling with more of my favorite seasonal bakes:

• Pumpkin Spice Cake with Cream Cheese Frosting – Ultra-moist, warmly spiced, and topped with a dreamy cream cheese frosting.
  
• Pumpkin Chili for Cozy Fall Dinners – Savory meets seasonal in this hearty, veggie-packed dish.
  
• Gluten-Free Pumpkin Squares – A lighter, allergy-friendly treat with all the flavor.
  
• Healthy Pumpkin Oatmeal Bars – Meal-prep friendly, naturally sweetened, and perfect for breakfast on-the-go.
  
• Chocolate Chip Pumpkin Bread – Soft, rich, and packed with melty chocolate.
  
• Easy Cinnamon Roll Casserole – Lazy weekend brunch? This casserole’s calling your name.
  
• Best Homemade Cinnamon Rolls – No pumpkin, just the classic done right.

Notes on Salt and Oven Temperature

A pinch of salt is your secret flavor enhancer—balances sweetness, brightens spices.
Aim for a steady oven (180 °C / 350 °F). Too hot = dry edges. Too low = pale and doughy. Goldilocks is your target.

Why the Recipe Is in Grams

Yeasted dough is picky. Grams = precision. Easy to scale. No guesswork. No flour-clustering disasters mid-knead. That’s why your pumpkin yeast dough deserves it.

Conclusion + Call to Action

There you have it: the ultimate soft cinnamon rolls with pumpkin, swirled and spiced for fall perfection. These aren’t just rolls—they’re a hug. The perfect combo of pumpkin sweet rolls, spiced pumpkin rolls, and indulgent morning treats.

This is the Pumpkin Cinnamon Roll I want to eat—for breakfast, brunch, or midnight mischief. Now it’s your turn: bake these, tag me, leave a comment with your twist, and while you’re at it, check out more of my pumpkin creations on Pinterest. Happy baking!

Pumpkin Cinnamon Rolls – the Soft Pumpkin Brioche Treat You Can’t Resist

Print Recipe

Soft, pumpkin-packed brioche cinnamon rolls layered with a spiced pumpkin swirl and crowned with coffee-maple icing — the fall breakfast of your dreams.

• Author: Emilio
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours
• Yield: 12 rolls 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 400g all-purpose flour
• 150g reduced pumpkin purée
• 120ml whole milk
• 2 large eggs
• 60g unsalted butter, softened
• 50g granulated sugar
• 7g instant yeast
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• Filling:
• 60g unsalted butter, softened
• 100g brown sugar
• 100g pumpkin purée (reduced)
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• Icing:
• 2 tbsp maple syrup
• 2 tbsp unsalted butter
• 100g powdered sugar
• 1/2 tsp espresso or instant coffee powder

Instructions

1. Reduce the pumpkin purée: Simmer in a saucepan over medium-low heat, stirring, until thick and pasty. Let cool.
2. Make the dough: Mix flour, reduced pumpkin, milk, eggs, butter, sugar, yeast, spices, and salt. Knead until smooth and elastic.
3. First rise: Let the dough rise until doubled in size, or refrigerate overnight for deeper flavor.
4. Mix filling: Combine butter, brown sugar, reduced pumpkin, and spices into a thick paste.
5. Roll out the dough into a rectangle, spread filling evenly edge to edge.
6. Roll up tightly, chill if needed, and cut into 12 equal rolls using floss or a serrated knife.
7. Proof: Let rolls rise until puffy.
8. Bake at 180°C (350°F) for 25–30 minutes or until golden and baked through.
9. Make icing: Mix maple syrup, butter, powdered sugar, and espresso powder. Drizzle over warm rolls.

Notes

Reduce the pumpkin to avoid gummy dough. Use fresh or canned purée — just reduce either way. Chill dough before slicing for clean cuts. Swap icing for cream cheese glaze if preferred.

Nutrition

• Serving Size: 1 roll
• Calories: 320
• Sugar: 18g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 45mg

Keywords: pumpkin cinnamon rolls, fall baking, pumpkin brioche, maple icing, pumpkin swirl