Name: Soft and Gooey Pumpkin Cinnamon Rolls Recipe
Prep time: 30 min
Cook time: 27 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 3/4 cup (185 g) whole milk; 1 stick (4 oz, 113 g) unsalted butter, diced; 1/2 cup (160 g) Libby's pumpkin puree; 1 egg; 1 tablespoon vanilla extract; 4 1/4 cups (560 g) all-purpose flour; 1/3 cup (55 g) brown sugar, packed; 2 1/4 teaspoons (1 envelope, 7 g) instant yeast; 1 1/2 teaspoons kosher salt; 1 tablespoon (15 g) pumpkin pie spice; 10 tablespoons (5 oz, 140 g) unsalted butter, softened; 2/3 cup (85 g) brown sugar; 1 tablespoon ground cinnamon; 2 teaspoons pumpkin pie spice; 1/2 teaspoon kosher salt; 1/2 cup (120 g) heavy cream (for drizzling before baking); 1 1/2 cups powdered sugar; 1/4 cup pure maple syrup; 1 teaspoon vanilla extract; 1 tablespoon dark rum or 1/2 teaspoon rum extract; 2 tablespoons heavy cream (for glaze); 1/2 teaspoon kosher salt

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Get ready to fall in love with the ultimate autumn treat: this Soft and Gooey Pumpkin Cinnamon Rolls Recipe is pure magic in every bite. Imagine rolls so tender they practically melt in your mouth, bursting with warm pumpkin and spiced cinnamon flavors, then draped in a luscious maple rum glaze that’s nothing short of heavenly. It’s the perfect way to cozy up any morning or impress your guests during the season’s festivities. Trust me, once you try these pumpkin cinnamon rolls, you’ll want to make them your signature sweet indulgence for years to come.

Ingredients You'll Need

A close-up view of a round, smooth dough ball with a slightly shiny, light brown surface resting in a textured gray mixing bowl. The dough looks soft and elastic, with subtle folds and a matte finish, fitting snugly inside the bowl which shows some dough residue along the rim. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

This Soft and Gooey Pumpkin Cinnamon Rolls Recipe keeps it wonderfully simple with pantry staples that come together to create a dough that’s soft, moist, and bursting with flavor. Each ingredient plays a starring role—from the rich pumpkin puree giving it that autumnal hue and moisture, to the warming pumpkin pie spice that fills your kitchen with an irresistible aroma.

Whole milk (¾ cup): Adds richness and helps activate the yeast, essential for a tender crumb.
Unsalted butter, diced (1 stick + 10 tablespoon softened): Divided into warm butter for the dough and softened for the filling, it imparts incredible flavor and soft texture.
Libby’s pumpkin puree (½ cup): Real pumpkin adds moisture and that signature cozy fall flavor and color.
Egg (1): Binds the dough and lends structure while keeping the rolls soft.
Vanilla extract (1 tablespoon): A little touch to brighten up the flavor.
All-purpose flour (4 ¼ cups): The backbone of the dough — it creates just the right chewiness.
Brown sugar (⅓ cup + ⅔ cup for filling): Gives sweetness and deep caramel notes throughout the dough and filling.
Instant yeast (2 ¼ teaspoons): The magic that helps the dough rise beautifully.
Kosher salt (1 ½ teaspoons + ½ teaspoon for filling and glaze): Balances sweetness perfectly.
Pumpkin pie spice (1 tablespoon + 2 teaspoons for filling): Creates that warm, spicy flavor that defines these rolls.
Heavy cream (½ cup + 2 tablespoons): Drizzled on before baking and added to the glaze for extra creaminess.
Ground cinnamon (1 tablespoon): Classic cinnamon flavor layered in the filling.
Powdered sugar (1 ½ cups): Sweet and smooth base for the glaze.
Pure maple syrup (¼ cup): Adds complex sweetness and pairs beautifully with pumpkin.
Dark rum or rum extract (1 tablespoon or ½ teaspoon): Adds a subtle depth and warm finish to the glaze.

How to Make Soft and Gooey Pumpkin Cinnamon Rolls Recipe

Soft and Gooey Pumpkin Cinnamon Rolls Recipe - Recipe Image

Step 1: Mix the Dry Ingredients

Start by whisking together your flour, brown sugar, instant yeast, pumpkin pie spice, and kosher salt in a large mixing bowl. This blend of dry ingredients is the flavor foundation and sets the stage for perfect dough consistency. Make sure it’s evenly combined so every bite gets that delicious spice.

Step 2: Warm the Milk and Butter

Gently warming the milk with diced butter helps soften the butter and warms the milk to the ideal temperature for yeast activation—between 110 and 115 degrees Fahrenheit. This warmth is key to a nice rise and soft dough texture. Don’t overheat, or you’ll kill the yeast!

Step 3: Combine Wet Ingredients and Form Dough

In your stand mixer bowl, whisk the egg, vanilla extract, and pumpkin puree until smooth. Then add the warm milk and butter mixture. Slowly pour the dry ingredient mix into the wet and combine on low using a dough hook for 8 to 10 minutes—this develops gluten for that perfect chewiness. If mixing by hand, use a sturdy wooden spoon to bring it together and knead in the bowl for about 10 minutes until smooth and silky.

Step 4: Let the Dough Rise

Grease a large bowl and place your dough inside, covering it with plastic wrap or a clean towel. Let it rest in a warm spot for about 90 minutes, or until doubled in size. This proofing step is where the magic happens, as the dough becomes airy and soft—the hallmark of gooey rolls.

Step 5: Prepare the Filling

While the dough is rising, mix softened butter with cinnamon, pumpkin pie spice, and brown sugar until it forms a smooth, spreadable paste. This spiced butter will be your filling, delivering a warm, sweet burst inside each roll.

Step 6: Roll and Fill the Dough

Once risen, roll your dough out on a floured surface to a large 16 by 20-inch rectangle about ¼ inch thick. Spread your luscious filling evenly over the dough, leaving a half-inch border along the top edge. Then, starting from the longest side, carefully roll the dough up into a tight log, pinching the seam shut so it stays together.

Step 7: Slice and Proof Again

Using flavorless floss or a sharp knife, cut off and discard the uneven ends for neat rolls. Then slice the log into twelve 1 ½-inch thick rolls. Arrange them snugly in a greased 9x13-inch baking dish—this closeness helps the rolls bake soft and pull-apart tender. Cover and proof again at room temperature for about 1 hour.

Step 8: Bake with Cream Drizzle

Preheat your oven to 350 degrees Fahrenheit towards the end of your second rise. Uncover the rolls and drizzle the heavy cream evenly over the tops—this trick keeps them moist and adds a gentle caramelization. Bake for 25 to 27 minutes, until puffed and lightly golden brown. Let cool slightly before glazing.

Step 9: Glaze and Enjoy

Whisk together powdered sugar, maple syrup, vanilla, rum, heavy cream, and salt for a smooth, shiny glaze. Spread generously over the warm rolls—they’ll soak into every nook, creating that iconic soft and gooey texture. Serve fresh for maximum delight.

How to Serve Soft and Gooey Pumpkin Cinnamon Rolls Recipe

Garnishes

For a beautiful presentation, sprinkle a little extra pumpkin pie spice or a few toasted pecans on top of the glaze. A light dusting of powdered sugar can also add a pretty snowy touch that makes these rolls look extra inviting.

Side Dishes

Pair these pumpkin cinnamon rolls with a cup of hot spiced chai, rich coffee, or even a creamy latte. If you’re serving brunch, fresh fruit or a light salad with citrus dressing balances the sweetness wonderfully.

Creative Ways to Present

Try stacking the rolls in a decorative spiral on a large plate and drizzle more glaze over the top just before serving. For a festive twist, add a few edible flowers or cinnamon sticks around the platter. These small touches make them a delightful centerpiece for gatherings.

Make Ahead and Storage

Storing Leftovers

Store any leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days. This keeps them soft and moist. If you want to extend their life, refrigeration is fine but bring to room temperature before serving for best texture.

Freezing

You can freeze the rolls either before the second rise or after baking and glazing. Wrap them tightly in plastic wrap and place inside a freezer-safe bag. Freeze for up to 3 months. When ready, thaw overnight in the fridge and warm gently before serving.

Reheating

Warm refrigerated or thawed rolls in the microwave for 20-30 seconds or in a 300-degree oven for 10 minutes. Adding a little extra glaze or butter on top before warming can revive that fresh-baked softness and gooeyness.

FAQs

Can I use canned pumpkin or fresh pumpkin puree?

Libby’s canned pumpkin puree is perfect because of its consistency and flavor, but you can also roast and puree fresh pumpkin. Just make sure it’s smooth and not too watery to keep the dough balanced.

Is it possible to make the dough without a stand mixer?

Absolutely! You can mix and knead the dough by hand using a wooden spoon and then your hands. It might take a bit more elbow grease, but the texture will be just as tender and delicious.

Can I substitute the rum in the glaze?

If you prefer not to use alcohol, rum extract is a great alternative, or simply omit it for a more straightforward maple glaze flavor. The sweetness and warmth will still shine through.

How long should I let the dough rise?

The first rise takes about 90 minutes until doubled, and the second rise after shaping the rolls is about 1 hour at room temperature. These timing steps ensure the rolls develop their soft, airy texture.

What’s the best way to prevent the rolls from drying out?

Adding the heavy cream drizzle before baking and glazing while warm helps keep moisture locked in. Storing leftovers properly and reheating gently also preserves that signature soft, gooey feel.

Final Thoughts

This Soft and Gooey Pumpkin Cinnamon Rolls Recipe has quickly become one of my all-time favorites for cozy fall mornings and special occasions. Its perfectly balanced spices, moist pumpkin dough, and melt-in-your-mouth texture make it irresistible. I can’t wait for you to try baking these yourself—you’re going to love how they fill your home with warmth and fill your heart with joy.

Ingredients You'll Need