The Story & Intro
Hi, I’m Marilyn from the beautiful island of Crete, and today I’m sharing one of my favorite fall bakes Soft Pumpkin Cinnamon Rolls with Cinnamon-Sugar Crust. Every October, when the air turns crisp and pumpkins start appearing at the market, my kitchen fills with the comforting scent of cinnamon, butter, and love.
Growing up, I learned from my grandmother that baking isn’t just about the recipe it’s about the memories you create around it. When I first tried adding pumpkin to my traditional cinnamon rolls, I didn’t expect how tender and flavorful they’d turn out. The pumpkin makes the dough extra soft, the cinnamon adds warmth, and that sugary crust? Oh, it’s the magic touch that makes everyone reach for seconds.
Making these pumpkin cinnamon rolls feels like a little celebration of autumn. They’re sweet, cozy, and absolutely perfect for sharing on chilly mornings. So, tie on your apron, grab your pumpkin puree, and let’s make your kitchen smell like fall!
Ingredients
Dough
- 3 ½ cups all-purpose flour (plus extra for dusting)
- 1 packet (2 ¼ tsp) active dry yeast
- ¾ cup warm milk (110°F)
- ¾ cup canned pumpkin puree
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 4 tbsp unsalted butter, melted
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
Filling
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- 3 tbsp unsalted butter, softened
Cinnamon-Sugar Crust
- 2 tbsp melted butter
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Buttermilk Icing
- 1 cup powdered sugar
- 2 tbsp buttermilk (or milk + 1 tsp lemon juice)
- ½ tsp vanilla extract
Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl, mix warm milk with 1 teaspoon of sugar and the yeast. Let it sit for 5–10 minutes until it becomes foamy. This step is crucial that froth means your yeast is alive and ready to make your dough rise beautifully.
Step 2: Make the Dough
In a large bowl, whisk together pumpkin puree, melted butter, egg, salt, cinnamon, nutmeg, and ginger. Pour in the yeast mixture and mix well. Gradually add flour, one cup at a time, until a soft, slightly sticky dough forms.
Transfer the dough to a floured surface and knead for about 8 minutes until smooth and elastic. Place it in a lightly greased bowl, cover with a towel, and let rise in a warm spot for 1 hour, or until doubled in size.
Step 3: Roll, Fill & Shape
Once the dough has risen, punch it down to release the air. Roll it into a large rectangle (about ¼ inch thick). Spread the softened butter evenly across the surface, then sprinkle the brown sugar and cinnamon mixture on top.
Roll the dough tightly into a log and slice it into 12 even rolls. Arrange them in a greased 9×13-inch baking pan, leaving a little space between each roll.
Step 4: Second Rise & Bake
Cover the pan with a towel and let the rolls rise again for about 30–40 minutes until puffy. Meanwhile, preheat your oven to 350°F (175°C).
Brush the tops of the rolls with melted butter and sprinkle the cinnamon-sugar crust mixture evenly over them. This will create that perfect golden crunch once baked.
Bake for 25–30 minutes until golden brown and the smell of cinnamon fills your kitchen.
Step 5: Drizzle with Buttermilk Icing
In a small bowl, whisk together powdered sugar, buttermilk, and vanilla extract until smooth. Drizzle over the warm rolls and watch it melt into every swirl.
Serve immediately for the softest, fluffiest texture.
Serving Suggestions
There’s nothing quite like biting into a warm, soft pumpkin cinnamon roll with a steaming mug of coffee. The rolls stay fluffy for up to three days in an airtight container just warm them in the microwave for 10 seconds before serving.
For an extra cozy brunch, serve them with a dollop of whipped cream or a sprinkle of toasted pecans. You can also refrigerate the shaped rolls overnight, then bake them fresh in the morning for that perfect “just baked” breakfast experience.
Conclusion
Every time I bake these Soft Pumpkin Cinnamon Rolls with Cinnamon-Sugar Crust, I’m reminded of my grandmother’s philosophy the best dishes are the ones made with heart. These rolls are sweet, spiced, and melt-in-your-mouth soft, but what makes them truly special is the joy they bring when shared.
Don’t worry about making a mess or getting a little flour on your face — that’s all part of the fun. With every swirl of pumpkin and cinnamon, you’re baking more than a treat you’re creating a moment to remember.
So, the next time you need a little warmth, let these pumpkin cinnamon rolls fill your kitchen with sweetness and your heart with happiness.
100-Word Story Version
Hi, I’m Marilyn from Crete! My Soft Pumpkin Cinnamon Rolls with Cinnamon-Sugar Crust are inspired by my grandmother’s cozy kitchen and the warm fall flavors I love. These rolls are soft, golden, and filled with pumpkin sweetness, then topped with a crunchy cinnamon-sugar crust. I make them whenever I need comfort and connection the smell alone brings everyone running to the kitchen. They’re simple, cozy, and full of love, just like the recipes I grew up with. Perfect for breakfast or a lazy weekend brunch, these rolls turn every bite into a little piece of home.