The Story & Intro
Hi, I’m Marilyn born and raised on the sun-drenched island of Crete. Fall isn’t exactly chilly here, but when I first visited the U.S. one October, I fell in love with the cozy scent of pumpkin and cinnamon wafting from every kitchen. It reminded me of my grandmother’s sweet bread recipes, the ones she made when the weather cooled just enough for us to huddle by the fire.
That memory inspired my Pumpkin Cinnamon Rolls with Buttermilk Icing a recipe that wraps up all the warmth of autumn in one soft, golden swirl. Every time I make these, my kitchen fills with that comforting aroma that feels like a hug.
These rolls are fluffy, tender, and just sweet enough with a pumpkin-infused dough that stays moist and rich. The filling? A buttery cinnamon-sugar mix that melts perfectly into every bite. And the final touch, the tangy-sweet buttermilk icing, drizzled over while still warm, makes them absolutely irresistible.
If you’ve never baked with pumpkin before, don’t worry it’s easier than it looks! You’ll get the hang of it quickly, and before long, these Pumpkin Cinnamon Rolls with Buttermilk Icing will become your go-to treat for cozy mornings or family brunches.
Whether you’re baking for your kids, your friends, or just for yourself (with a good cup of coffee), this recipe brings everyone to the table. Let’s dive into the softest, most flavorful rolls you’ll ever make.
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- ½ cup warm milk (about 110°F)
- ⅔ cup pumpkin puree
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 2 ¼ tsp active dry yeast (1 packet)
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
For the Filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 tbsp ground cinnamon
- ¼ tsp ground cloves (optional, for extra warmth)
For the Buttermilk Icing:
- 1 ½ cups powdered sugar
- 3 tbsp buttermilk
- ½ tsp vanilla extract
Optional Toppings:
- Chopped pecans
- A sprinkle of cinnamon sugar
Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl, combine the warm milk and sugar. Stir in the yeast and let it sit for about 5–10 minutes, until frothy. This is your sign that the yeast is alive and ready to make those rolls rise beautifully.
Step 2: Make the Dough
In a large mixing bowl, whisk together the pumpkin puree, melted butter, egg, salt, cinnamon, and nutmeg. Add the yeast mixture and stir to combine. Gradually mix in the flour, one cup at a time, until the dough starts to pull away from the sides.
Knead the dough on a floured surface for about 6–8 minutes, until it’s smooth and elastic. Place it in a greased bowl, cover it, and let it rise for 1 to 1½ hours or until doubled in size.
Step 3: Prepare the Filling
While the dough rises, mix the softened butter, brown sugar, and cinnamon in a bowl. This sweet and spicy blend is what makes these pumpkin cinnamon rolls with buttermilk icing so unforgettable.
Step 4: Roll and Fill
Once the dough has doubled, roll it out on a lightly floured surface into a 14×10-inch rectangle. Spread the cinnamon-sugar filling evenly over the dough. Starting from the long edge, roll it up tightly into a log and slice it into 12 even pieces.
Step 5: Second Rise
Arrange the rolls in a greased 9×13-inch baking dish, leaving a little space between each one. Cover them and let rise again for about 30–40 minutes, until puffy.
Step 6: Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 22–25 minutes, or until golden brown and your kitchen smells like heaven.
Step 7: Make the Buttermilk Icing
While the rolls bake, whisk together the powdered sugar, buttermilk, and vanilla. Adjust the consistency by adding more sugar or buttermilk to your liking you want it smooth and slightly pourable.
Step 8: Glaze and Serve
Once the rolls come out of the oven, drizzle the buttermilk icing over them while still warm. The icing melts into every swirl, giving them that glossy, irresistible finish.
Serving & Storage
Serve your Pumpkin Cinnamon Rolls with Buttermilk Icing warm, ideally with a steaming mug of coffee or tea. If you like a little crunch, sprinkle toasted pecans or a dash of cinnamon sugar on top.
These rolls keep beautifully in an airtight container for up to 3 days. To reheat, pop one in the microwave for about 20 seconds it’ll taste just like it came fresh out of the oven.
You can also make them ahead: prepare the rolls, refrigerate overnight, and bake them in the morning for a no-stress breakfast that still feels special.
Baking these is more than just making dessert it’s creating a moment. I always think back to my grandmother when I knead the dough, remembering how she’d hum while cooking. Now, I hum too, and I hope this recipe helps you start your own delicious traditions.
Conclusion
These Pumpkin Cinnamon Rolls with Buttermilk Icing are pure comfort soft, buttery, and full of fall flavor. They’re perfect for cozy weekends, holiday breakfasts, or anytime you need a little sweetness in your day.
Baking, for me, is all about connection. Whether it’s a recipe from my Greek roots or an American favorite like this one, it’s about sharing joy and flavor with others. I hope your kitchen smells amazing and your heart feels full as you make these rolls.
Let’s make more memories, one warm, sticky, cinnamon-swirled bite at a time.
Short 100-Word Version
Hi, I’m Marilyn from Crete! These Pumpkin Cinnamon Rolls with Buttermilk Icing are my favorite cozy treat. The soft pumpkin dough, sweet cinnamon filling, and creamy buttermilk glaze make every bite heavenly. They’re easy to make and perfect for fall mornings or family brunches. I learned to love baking from my grandmother, and this recipe feels like a warm hug from home. Try them fresh from the oven your kitchen will smell amazing, and your heart will be full. Cooking is love, after all, and these rolls are a beautiful way to share it.