Gooey Pumpkin Cinnamon Rolls – A Cozy Autumn Baking Must-Have

Fall baking is more than a pastime—it’s a ritual of comfort and flavor. If you’re craving a cozy, decadent treat that wraps all the best fall flavors into one bite, these Gooey Pumpkin Cinnamon Rolls are calling your name. But these aren’t your average pumpkin rolls. They’re built on a soft and fluffy Tangzhong dough, filled with spiced pumpkin pie filling, topped with a buttery pie crumb, and finished with luscious pumpkin cream cheese frosting. It’s indulgence meets nostalgia in the best way.

Whether you’re baking for a fall brunch, holiday breakfast, or just because you need a pumpkin-spiced pick-me-up, these rolls will satisfy everyone at the table. They are especially perfect for advanced home bakers who want to level up their cinnamon roll game or foodies who appreciate layers of texture and flavor.

Let’s dive into this rich, cozy, pumpkin-packed recipe.

Why You’ll Love These Pumpkin Cinnamon Rolls

• Ultra-soft dough: Thanks to the Japanese Tangzhong method, these rolls stay fluffy and moist for days.

• Triple pumpkin flavor: Pumpkin is in the dough, filling, and frosting.

• Perfect for fall: Packed with warm spices and comforting textures.

• Freezer-friendly: Make ahead and reheat for stress-free entertaining.

• Visually stunning: The crumb topping and creamy swirl of frosting make them bakery-worthy.

Ingredients Overview

Let’s break down what goes into these magical rolls:

Tangzhong (Pre-Cooked Dough Starter)

• Bread flour

• Water

This cooked paste hydrates the dough more effectively, giving your cinnamon rolls an unbeatable soft texture.

Pumpkin Dough

• Bread flour, sugar, pumpkin pie spice, yeast, and salt

• Heavy cream, whole milk, pumpkin purée, egg

• Unsalted butter

• Tangzhong

Filling

• Unsalted butter, light brown sugar

• Pumpkin purée, flour

• Pumpkin pie spice

Pie Crumb Topping

• Butter, all-purpose flour

• Granulated sugar, light brown sugar

• Pumpkin pie spice

Frosting

• Cream cheese, unsalted butter

• Powdered sugar, pumpkin purée

• Heavy cream, vanilla extract

Equipment You’ll Need

• Stand mixer with dough hook

• Saucepan

• Mixing bowls

• Rolling pin

• Offset spatula

• Pizza cutter or sharp knife

• Baking sheet or 9×13 baking pan

• Plastic wrap

• Cooling rack

• Digital thermometer (recommended for doneness)

Step-by-Step Instructions

1. Make the Tangzhong

In a small saucepan, whisk together 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly until it thickens into a slurry, about 4-5 minutes. Remove and cool.

2. Prepare the Dough

In the bowl of a stand mixer, combine bread flour, sugar, pumpkin pie spice, yeast, and salt. Add cream, milk, pumpkin puree, egg, and cooled Tangzhong. Mix with dough hook on low speed.

Gradually add softened butter, 1/2 tablespoon at a time. Knead until the dough is smooth and elastic (about 8-10 minutes). Cover and let rest for 30 minutes.

3. Make the Filling

Mix the butter, brown sugar, pumpkin puree, flour, and pumpkin pie spice until smooth.

4. Shape the Rolls

Roll out the dough on a floured surface into an 18×20-inch rectangle. Spread filling evenly, leaving a 1/2-inch border at the top. Cut into 1.5-inch strips and roll each into a spiral.

Place on a lined baking sheet or 9×13 pan with space between rolls. Cover and let rise 1–2 hours until doubled in size.

5. Make the Crumb Topping

Mix all crumb ingredients until clumps form. Keep refrigerated until needed.

6. Bake

Preheat oven to 325°F (162°C). Sprinkle crumb topping onto rolls and bake:

• On a baking sheet: 20-30 minutes

• In a pan: 30-40 minutes

They’re done when internal temp reaches 180°F.

7. Make the Frosting

While rolls bake, mix cream cheese and butter. Add powdered sugar, then pumpkin puree, vanilla, heavy cream, and a pinch of pumpkin pie spice. Beat until fluffy.

8. Finish & Serve

Cool rolls on a wire rack for 15 minutes, then frost generously. Serve warm and gooey!

Tips & Tricks for Success

• Use bread flour for a chewier, structured dough. All-purpose works in a pinch but won’t be quite as fluffy.

• Cool your Tangzhong before adding to dough to avoid killing the yeast.

• Softened butter is key for both the dough and filling—don’t melt it.

• Use a sharp knife or dental floss to cut clean roll slices without smooshing them.

• Proof properly: A warm, draft-free environment will give you the best rise.

Make-Ahead and Storage

Make-Ahead: Assemble rolls up to the second rise, then refrigerate overnight. Let them come to room temp and rise fully before baking.

Storing Leftovers: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for 4-5 days. Reheat in the microwave for 20–30 seconds or in the oven at 300°F for 10 minutes.

Freezing: Unfrosted rolls can be frozen up to 3 months. Thaw overnight in the fridge and warm before frosting and serving.

Variations & Swaps

• No pumpkin? Sub sweet potato puree or butternut squash.

• Craving nuts? Add chopped pecans to the filling.

• Gluten-free? Use a high-protein GF flour blend, though results may vary.

• Less sweet? Halve the sugar in the filling or skip the crumb topping.

Drink Pairings

• Hot apple cider or chai latte for a warm fall vibe.

• Cold brew coffee with a splash of pumpkin spice cream.

• Sparkling apple wine for a more elevated brunch pairing.

Frequently Asked Questions

Q: Can I make these without a stand mixer?
Yes! Mix the dough by hand and knead for 15–20 minutes until smooth. It’s a workout but worth it.

Q: Can I use canned pumpkin pie filling?
It’s not recommended—pumpkin pie filling already has sugar and spices which can throw off the balance of the recipe. Use pure pumpkin puree instead.

Q: Why is my dough too sticky or too dry?
Humidity and flour measuring can affect consistency. Adjust with 1 tablespoon of flour or milk at a time during mixing.

Q: Can I skip the crumb topping?
Yes, but it adds a delightful crunch. You could replace it with a simple streusel or skip for a lighter roll.

Q: Can I freeze the rolls after baking with frosting?
Technically yes, but cream cheese frosting texture may suffer. For best results, freeze unfrosted and frost after reheating.

The Perfect Cozy Treat for Any Autumn Occasion

These Gooey Pumpkin Cinnamon Rolls bring everything you love about fall into a single bite—sweet, spiced, soft, and indulgent. They’re a little more work than your average cinnamon roll, but the payoff is absolutely worth it. Whether you’re sharing them with family, serving them at a brunch, or enjoying one with your morning coffee, these rolls will bring warmth and joy to your table.

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