The Story & Intro
Hi there, I’m Marilyn a Cretan soul who believes that food is a kind of love we can taste. I still remember one cool October morning when the scent of pumpkin and cinnamon filled my grandmother’s kitchen. We were preparing our version of sweet rolls, a Greek twist on a recipe she had seen in a magazine. She didn’t speak much English, but she understood flavor and that day, I learned that pumpkin cinnamon rolls can feel like a hug in edible form.
Now, living in the U.S., I find myself making these pumpkin cinnamon rolls whenever the leaves turn orange and golden. The smell alone brings me back to Crete to mornings spent with a warm cup of Greek coffee and laughter echoing through the kitchen. These rolls are fluffy, sweet, and lightly spiced, with a creamy pumpkin glaze that makes them irresistible.
What I love about this recipe is that it’s not complicated. You don’t need to be an expert baker just someone who loves the smell of cinnamon and the magic of dough rising in the oven. Every time I bake these pumpkin cinnamon rolls, my kitchen feels alive again messy counters, flour dust on my hair, and all. And honestly, that’s the best part!
Whether you’re baking for your family on a lazy Sunday morning or bringing them to a fall brunch, these rolls are pure comfort food. The creamy pumpkin glaze adds that final touch of sweetness, tying all the cozy flavors together. It’s the perfect recipe to share because, as I always say, food tastes better when it’s shared with love.
Ingredients
For the Dough
- 3 ½ cups all-purpose flour (plus more for kneading)
- ½ cup warm milk (about 110°F)
- ½ cup pumpkin purée
- ⅓ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 packet (2¼ tsp) active dry yeast
- 1 large egg
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
For the Filling
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ cup butter, softened
- 2 tbsp pumpkin purée
For the Creamy Pumpkin Glaze
- 1 cup powdered sugar
- 2 tbsp pumpkin purée
- 2 tbsp cream cheese, softened
- 1 tbsp milk (more if needed)
- ½ tsp vanilla extract
- Pinch of cinnamon
Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, mix warm milk and a teaspoon of sugar. Sprinkle yeast on top and let it sit for about 10 minutes, until it becomes frothy. This is your sign that the yeast is alive and ready to make magic happen.
2. Make the Dough
In a large bowl, combine pumpkin purée, melted butter, egg, sugar, salt, and spices. Add the activated yeast mixture and stir. Gradually add flour, one cup at a time, mixing until a soft dough forms.
Turn the dough out onto a floured surface and knead for 6–8 minutes, until smooth and elastic. If it’s sticky, sprinkle a little more flour just enough to make it manageable.
3. Let It Rise
Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it doubles in size. I usually place it near the oven or if it’s chilly, under a cozy kitchen towel.
4. Prepare the Filling
In a small bowl, combine brown sugar, cinnamon, nutmeg, softened butter, and pumpkin purée. Mix until smooth and spreadable.
5. Roll It Out
Once the dough has risen, punch it down gently and roll it into a rectangle (about 14×9 inches). Spread the filling evenly over the surface, leaving a small border on all sides.
6. Roll and Slice
Roll the dough tightly from the long edge to form a log. Using a sharp knife or unflavored dental floss, slice it into 12 even rolls.
7. Second Rise
Arrange the rolls in a greased baking dish, cover, and let them rise again for about 30 minutes, until puffy and nearly doubled.
8. Bake
Preheat your oven to 350°F (175°C). Bake for 20–25 minutes, until golden brown and fragrant.
9. Make the Creamy Pumpkin Glaze
While the rolls bake, whisk together powdered sugar, pumpkin purée, cream cheese, milk, vanilla, and cinnamon until smooth and creamy. Add more milk if you want a thinner glaze.
10. Glaze and Serve
Drizzle the creamy pumpkin glaze over the warm rolls. Watch it melt into the swirls that’s when you know they’re ready to devour.
Serving Suggestions & Variations
- Add nuts: Chopped pecans or walnuts give a delightful crunch.
- Make it vegan: Use plant-based milk, vegan butter, and skip the cream cheese (or use vegan cream cheese).
- Extra indulgence: Add a drizzle of caramel sauce or a sprinkle of sea salt on top.
- Serving idea: These pair perfectly with a spiced latte or a hot Greek coffee.
🎃 Recipe Card
| 🕒 Time | Prep: 25 mins | Rise: 90 mins | Bake: 25 mins | Total: ~2 hrs 20 mins |
|————–|—————————————————————|
| 🥣 Ingredients | All listed above |
| 👩🍳 Instructions | Follow the 10 steps above knead, rise, roll, bake, and glaze! |
| 💡 Notes | For extra softness, brush rolls with melted butter right out of the oven. Store leftovers in an airtight container for up to 3 days. |
| 🧾 Nutrition (per roll) | 280 calories | 8g fat | 45g carbs | 5g protein |
Conclusion
These Pumpkin Cinnamon Rolls with Creamy Pumpkin Glaze are more than just a breakfast treat they’re a cozy experience that fills your home with warmth and sweetness. Every bite reminds me of my grandmother’s kitchen in Crete, where joy was baked into everything she made.
I hope you’ll try this recipe and make it part of your own fall traditions. Remember, cooking isn’t about perfection it’s about love, flavor, and sharing moments with people who make your heart feel full. 💛
Short 100-Word Version
These Pumpkin Cinnamon Rolls with Creamy Pumpkin Glaze are the perfect cozy treat for fall! Soft, fluffy, and packed with warm spices, they’re made with real pumpkin purée and topped with a luscious cream cheese pumpkin glaze. Inspired by my Cretan grandmother’s love for baking, this recipe is easy to follow and filled with autumn flavor. Whether for breakfast, brunch, or dessert, these rolls bring comfort to any table. Serve them warm with coffee, and watch them disappear in minutes because who can resist that sweet cinnamon-pumpkin aroma?