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Soft pumpkin roll dough is swirled with a cinnamon filling, baked until golden brown, then topped with pumpkin spice icing! This One Hour Pumpkin Cinnamon Rolls recipe is easy to make and will have your home smelling warm and cozy!
There are so many wonderful recipes you can make with pumpkin, but this one might just be my favorite! These cinnamon rolls only take an hour to make, which is very impressive. You can have these ready in no time for a cozy, delicious dessert.
I love how tender, soft, and fluffy the roll dough is after it has been baked. The pumpkin flavor of the roll pairs perfectly with the cinnamon and spice in the filling and icing.
Table of Contents
Equipment You’ll Need
To make these cinnamon rolls as quick and easy as possible, you will want a stand mixer to mix your dough. You will also want a rolling pin to roll out the dough into a rectangle that has an even thickness throughout. Other equipment you’ll need include a baking dish, bowls, and a whisk.
Recipe Ingredients
For the dough
- Flour—All-purpose.
- Canned Pumpkin—Helps add moisture to your rolls and gives them their signature flavor.
- Whole Milk—You can also use 2%.
- Butter—Melted. Creates a flavorful and soft dough.
- Granulated Sugar—To feed the yeast.
- Active Dry Yeast—Allows the dough to rise and become fluffy.
- Egg—Reinforces the structure of your cinnamon rolls.
- Salt—To help control the yeast.
- Baking Soda and Powder—Both are needed to keep the rolls airy as they bake.
For the filling
- Brown Sugar—For a deep, rich sweetness that melts right into the dough!
- White Sugar—For a strong, sweet flavor in addition to the brown sugar.
- Pumpkin Pie Spice—A mix of warm spices that create an inviting smell and flavor!
- Butter— Melted.
- Ground Cinnamon—Pairs perfectly with the pumpkin puree.
For the icing
- Powdered Sugar—Serves as the base of your icing and the main source of sweetness.
- Pumpkin Pie Spice—So you can have the warm spice flavor throughout the whole roll!
- Butter—Melted.
- Heavy Cream—You can also use milk. This will help all the ingredients combine nicely.
- Vanilla—To create a soft base flavor.
- Salt—Helps balance the flavors of your icing.
See the recipe card for full information on ingredients and quantities.
How to Make One Hour Pumpkin Cinnamon Rolls
Step #1. In the bowl of your stand mixer, add the milk, butter sugar, and yeast. Stir to combine and allow the mixture to sit for one minute.
Step #2. Add the pumpkin and egg, mix until well combined. Add the salt, baking powder, baking soda, and half the flour then mix.
Step #3. Add the additional flour a little at a time, mixing between each addition until the dough starts to pull away from the sides of the bowl. Turn the dough out onto a well floured surface and knead until smooth and elastic. Add flour as needed so it is not sticky. Return the dough to the bowl, cover the bowl, and let rest.
Step #4. While the dough is resting, mix together the melted butter, sugars, and spices for the filling. After the dough has finished resting, roll it out into a large rectangle. Spread the filling all over the dough.
Step #5. Roll the dough jelly roll style, starting on the short side, until you have rolled it all the way up. Cut the dough into rolls and place the cut rolls in a well buttered baking dish. Cover the dish and let the rolls rest. Preheat the oven. After the rolls are done resting, bake them in the oven until golden brown. Remove from the oven.
Step #6. Make the icing. Stir together the powdered sugar, salt, and pumpkin pie spice. Add the melted butter, cream, and the vanilla. Whisk until smooth. Spread the icing all over the rolls. Serve and enjoy them warm!
Recipe FAQs
Yes, canned pumpkin and pumpkin puree are generally the same thing, you just might see them labeled differently. As long as the only ingredient is pumpkin, you will be able to use that. But, be aware of the pumpkin pie mix that is usually right next to the canned pumpkin. Pumpkin pie mix is different, it already has sugar and spices added, so you will want to avoid it for this recipe!
Well, that depends on how thick you want it! The icing should be smooth and thick enough so that it does not drip off of the cinnamon rolls. If you find that it is too thick for what you prefer, you can thin it out a little bit by adding another tablespoon of cream at a time until your desired consistency.
Your cinnamon rolls can become tough after they have baked if you overmix your dough, or do not give them enough time to rise. Remember to stop mixing the dough as soon as you notice it is pulling away from the sides of the bowl. As for rising time, you will have the dough rest twice, so be sure to allow 15 minutes each time. This will ensure that the gluten has developed and the dough is rising properly. Both of these steps are crucial in creating a fluffy and soft cinnamon roll!
What to Serve with Cinnamon Rolls
Obviously, cinnamon rolls are great on their own, but if you are looking to add a little more protein to the dish you can serve these with eggs, bacon cooked in the air fryer or breakfast sausage.
How to Store One Hour Pumpkin Cinnamon Rolls
You can store any leftover pumpkin cinnamon rolls in an airtight container on the counter or in the fridge for 2-3 days. Reheat the rolls individually on a plate in the microwave for 10-15 seconds, or until warm!
Expert Tips
- I like to pour my icing in a piping bag and carefully drizzle it over the cinnamon rolls for ease. You can also use a knife to spread it, or drizzle it straight from the bowl!
- As you let the dough rest, cover the bowl or baking dish with a clean kitchen towel.
- You want to cut your rolls about 1 ½ inches wide to allow for even cooking.
- The key to making this recipe all in under one hour is to use your time wisely! While the dough is resting, you can prepare the filling and icing.
More Dessert Recipes To Consider
Dessert Recipes
Brownie Cookies
Brownies
Ultimate Oreo Brownies Recipe
Muffin Recipes
Monkey Bread Muffins
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
One Hour Pumpkin Cinnamon Rolls
Ingredients
For the dough
- 1/2 cup whole milk
- 1/4 cup butter, melted
- 1/4 cup sugar
- 2 teaspoons active dry yeast
- 1/2 cup canned pumpkin
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 1/2 to 4 cups all purpose flour
For the filling
- 1/3 cup butter, melted
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 teaspoons cinnamon
For the icing
- 1 1/4 cups powdered sugar
- dash salt
- 1/4 teaspoon pumpkin pie spice
- 1/4 cup butter, melted
- 1 to 2 tablespoons cream
- 1/2 teaspoon vanilla
Instructions
For the dough
- In a large bowl or the bowl of your stand mixer add the milk, butter, sugar, and yeast. Stir to combine and let the mixture sit for 1 minute. Add the pumpkin and the egg and mix until well combined. Add the salt, baking powder, baking soda, and 2 cups of flour. Mix well for 3 minutes. Add the additional flour, 1/2 cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Turn the dough out onto a well floured surface and kneed until smooth and elastic, and not sticky, adding flour as needed. Return the dough to the bowl, cover the bowl, and let it rest for 15 minutes.
- While the dough is resting mix together the melted butter, sugars, and spices for the filling.
- When the dough has finished resting roll it out into a large rectangle, about 16 inches by 24 inches. Spread the filling all over dough. Roll the dough, jelly roll style, starting on the side that is shorter than the other, until you have rolled it all the way up. Cut the dough into 12 rolls (about 1 1/2 inches wide) and place the cut rolls in a well buttered baking dish. Cover the dish and let the rolls rest for 15 minutes.
- While the rolls are resting, preheat the oven to 375 degrees. After the rolls are done resting baking them in the hot oven until golden brown, around 15-20 minutes (mine were perfect at 18 minutes). Remove from the oven. While they are baking make the icing.
- To make the icing stir together the powdered sugar, salt, and pumpkin pie spice. Add the melted butter, 1 tablespoon of cream, and the vanilla. Whisk until smooth. Add an additional tablespoon of cream if needed, depending on the consistency you like. Spread the icing all over the rolls and enjoy them warm.
Wow!! Just finished making a batch and eating them fresh out of the oven, and they were incredible! They melt in your mouth! These are also super easy to make and a great for whenever you need a cinnamon roll.
These were so good! I slathered them in a cream cheese frosting because that’s why my family prefers. Thank you for the recipe!!
Ohhh that sounds wonderful! So glad you liked them and THANK YOU for leaving a comment!
We had these for General Conference brunch on Sunday and loved them! Might need to make 2 pans next time 🙂 Love your happy little corner on the web, I really think we’d be great friends in person!
Long live the double batch! Happy General Conferencing to you friend!
These were perfect to take to my daughter’s 1st grade Halloween party. There’s an egg allergy in the class so my usual cinnamon roll recipe was out of the question. These were quick, easy and everyone loved them! Plus the kids thought they were extra cool since they were orange for Halloween! Thanks so much!
I’m trying this! Thanks
My mom makes a pumpkin mixture each year to make pumpkin rolls and her pie, do you think that would work ok instead of canned pumpkin?
If it’s just homemade cooked pumpkin then yes! I can my own too from pumpkins that I grow in the garden! It’s a glorious color.
These are definitely getting pinned for General Conference next April! The main reason I only make these twice a year is because of the time commitment…but I guess I could spare an hour more often. 🙂 Thanks, Melissa!
oh my these look yummy! and congratulations on the ebook, I can’t wait to see it!