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Fluffy Pumpkin Cinnamon Rolls

Fluffy Pumpkin Cinnamon Rolls

Fluffy, melt in your mouth cinnamon rolls.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 1 hour 30 minutes
Total Time 45 minutes
Servings 12
Calories 438 kcal
Author Lizet Bowen



  • 1 cup sour milk (to a measuring cup, add a tablespoon of vinegar and then add the milk) (245g)
  • 1/4 cup double cream or melted butter (56.7g)
  • 1/2 cup pumpkin puree (112.5g)
  • 1 egg
  • 3 tablespoons brown sugar (37.5g)
  • 2-1/2 teaspoons dry yeast
  • 4 cups flour (500g)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon nutmeg


  • 4 tablespoons butter, soften (56.7g)
  • 3/4 cup brown sugar (150g)
  • 2 tablespoons flour (15.6g)
  • 2 tablespoons ground cinnamon (15.6g)
  • 1/2 teaspoon ground clove


  • 1/2 cup cream cheese (115g)
  • 3 cups icing sugar (375g)
  • 1 teaspoon vanilla extract


  1. In a big bowl, mix sour milk, double cream or butter, egg, pumpkin puree, brown sugar and yeast. Add the rest of the dry ingredients.
  2. Put the dough on a flat surface and cover your hands in flour. This dough will be a bit sticky, so the flour will prevent it from getting stuck to your hands. Do this every two minutes or every time you feel it too sticky. When working with this dough, I prefer to flour my hands rather than sprinkling it on the countertop. Knead for 10 minutes.
  3. Place the dough in a greased bowl (use neutral, vegetal oil), flip the dough to cover it in oil, and cover with plastic film.
  4. Set aside in a warm place. I generally leave it in the laundry room. This time, I let it rise for an hour and a half. When the weather is hot, it takes only an hour. It will be ready by the time it has doubled its size.
  5. Place the dough on a floured flat surface and roll it into a rectangle (about 50x30cm / 18”x11”). Spread butter on it (I used my fingers) and sprinkle the cinnamon and sugar mixture. Roll the dough and pinch the two ends to seal.
  6. Using a sharp knife, cut into 12 equal portions. Put the rolls in a greased baking pan; cover it with plastic wrap and let rest for 30 minutes. My oven takes about 15 minutes to reach 175ºC/350ºF, so I preheat it considering the 30 minutes rest the dough needs.
  7. Bake the cinnamon rolls for 25-30 minutes.

Recipe Notes

Keep at room temperature up to 3 days, or keep in the refrigerator for up to 7 days.

Nutrition Facts
Fluffy Pumpkin Cinnamon Rolls
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.