Fall is here, and there’s nothing quite like the cozy aroma of easy pumpkin cinnamon roll muffins wafting through your kitchen. These soft, fluffy pumpkin-spiced treats are perfect for breakfast, brunch, or a sweet snack. Each bite features tender dough infused with pumpkin pie spice, a buttery cinnamon-sugar swirl, and a decadent maple cream cheese glaze that elevates these muffins from simple to spectacular. Whether you’re feeding a crowd or treating yourself, these pumpkin cinnamon rolls are the ultimate seasonal indulgence.
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Why You’ll Love These Pumpkin Cinnamon Roll Muffins
What makes these pumpkin cinnamon roll muffins stand out is their combination of classic cinnamon roll flavors with the seasonal richness of pumpkin. The dough is soft, moist, and lightly spiced, making each bite a perfect balance of comfort and sweetness. The cinnamon-sugar filling creates pockets of gooey richness throughout the rolls, and the maple cream cheese frosting ties everything together with its smooth, slightly tangy finish.
These muffins are ideal for home bakers who want a warm, indulgent treat without the fuss of a full-scale bakery recipe. They’re perfect for a fall brunch, a weekend treat, or even a festive holiday breakfast. With options for overnight preparation or vegan substitutions, this recipe is versatile enough for any kitchen.
Ingredients for Pumpkin Cinnamon Roll Muffins
For the Dough
- ¾ cup (180g) milk (whole, 2%, or almond milk)
- ¼ cup (50g) granulated sugar
- 2¼ teaspoons quick-rise yeast
- ¾ cup (183g) pumpkin puree
- ¼ cup (57g) melted butter
- 1 egg, at room temperature
- 4 cups (480g) bread flour
- 2 tablespoons pumpkin pie spice
- ¾ teaspoon salt
For the Filling
- ⅔ cup (142g) dark brown sugar
- 1½ tablespoons ground cinnamon
- ¼ cup (57g) butter, at room temperature
For the Maple Cream Cheese Glaze
- 4 ounces (112g) cream cheese, at room temperature
- 3 tablespoons butter, at room temperature
- ¼ cup (28g) powdered sugar
- 4 tablespoons pure maple syrup
- Pinch of salt
For Garnish
- Sprinkle of ground cinnamon
Ingredient Notes (Substitutions & Swaps)
- Milk: Whole, 2%, or almond milk work beautifully. Almond milk is a perfect dairy-free alternative.
- Pumpkin puree: Use plain pumpkin purée, not pumpkin pie filling, to control sweetness and texture.
- Butter: Can be substituted with vegan butter if making a dairy-free version.
- Egg: For vegan rolls, omit the egg and add 3–4 tablespoons extra pumpkin puree.
- Cream Cheese Glaze: For a dairy-free version, use vegan cream cheese and butter.
- Spices: Pumpkin pie spice can be made from a mix of cinnamon, nutmeg, ginger, and cloves if not pre-mixed.
Step-by-Step Instructions
Step 1 – Prepare the Dough
Warm your milk to around 110°F—about the temperature of a warm bath. Combine the milk with sugar and sprinkle yeast on top. In a large mixing bowl, stir in pumpkin puree, melted butter, and the room-temperature egg until smooth and creamy. Add bread flour, pumpkin pie spice, and salt, mixing until a dough begins to form.
Step 2 – Knead the Dough
Attach a dough hook to your mixer and knead on low for 8–10 minutes until a smooth, slightly sticky ball forms. You can also knead by hand on a floured surface for the same amount of time. Proper kneading develops gluten, giving these rolls their soft, fluffy texture.
Step 3 – First Rise
Transfer the dough to a large greased bowl. Cover with plastic wrap and a warm towel, letting it rise for about 1 hour or until doubled in size. Humidity and temperature can affect rising times, so check occasionally.
Step 4 – Prepare the Filling
In a small bowl, combine dark brown sugar and cinnamon. Set aside until the dough is ready.
Step 5 – Roll Out the Dough
Once risen, transfer the dough to a floured surface and roll it into a 14×16 inch rectangle. Spread the softened butter evenly over the surface, leaving about ¼ inch at the far edge. Sprinkle the cinnamon-sugar mixture over the butter, gently pressing it in for even coverage.
Step 6 – Roll and Slice
Starting with the 14-inch side, roll the dough tightly into a log. Seal the edges and trim about an inch from each end for even rolls. Cut into 12 equal sections using a serrated knife. Create slight indentations where you’ll slice to maintain even sizing.
Step 7 – Second Rise
Place the rolls in a greased 9×13 inch pan lined with parchment paper. Cover with plastic wrap and a warm towel, letting them rise for 30 minutes. This ensures soft, fluffy rolls.
Step 8 – Bake
Preheat your oven to 350°F. Remove the cover and bake the rolls for 20–25 minutes, until slightly golden on the edges. The goal is a lightly baked center to keep the rolls soft and tender.
Step 9 – Make the Maple Cream Cheese Glaze
While the rolls cool for about 10 minutes, combine cream cheese, butter, powdered sugar, maple syrup, and a pinch of salt. Beat until smooth and creamy. Spread generously over the warm rolls and sprinkle with ground cinnamon for a beautiful presentation.
Step 10 – Serve and Enjoy
These pumpkin cinnamon roll muffins are best served warm. They can be enjoyed for breakfast, brunch, or as a fall-inspired dessert.
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Easy Pumpkin Cinnamon Roll Muffins for Fall Comfort
- Total Time: 2 hours 55 minutes (includes rising)
- Yield: 12 muffins
- Diet: Vegetarian
Description
Soft, pumpkin-spiced muffins swirled with cinnamon-sugar and topped with a luscious maple cream cheese glaze—perfect for fall breakfasts, brunches, or cozy seasonal treats.
Ingredients
- For the Dough:
- ¾ cup (180g) milk (whole, 2%, or almond)
- ¼ cup (50g) granulated sugar
- 2¼ tsp quick-rise yeast
- ¾ cup (183g) pumpkin puree
- ¼ cup (57g) melted butter
- 1 egg, room temperature
- 4 cups (480g) bread flour
- 2 tbsp pumpkin pie spice
- ¾ tsp salt
- For the Filling:
- ⅔ cup (142g) dark brown sugar
- 1½ tbsp ground cinnamon
- ¼ cup (57g) softened butter
- For the Maple Cream Cheese Glaze:
- 4 oz (112g) cream cheese, softened
- 3 tbsp butter, softened
- ¼ cup (28g) powdered sugar
- 4 tbsp pure maple syrup
- Pinch of salt
- Garnish:
- Sprinkle of ground cinnamon
Instructions
- Make dough: Warm milk to 110°F. Mix with sugar and yeast. In a bowl, combine with pumpkin, melted butter, and egg. Add flour, pumpkin pie spice, and salt; mix until dough forms.
- Knead: Knead with dough hook (8–10 min) or by hand until smooth and slightly sticky.
- First rise: Place in greased bowl, cover, and let rise 1 hour or until doubled.
- Prepare filling: Mix brown sugar and cinnamon.
- Roll out: On floured surface, roll dough to 14×16-inch rectangle. Spread softened butter, then sprinkle cinnamon-sugar evenly.
- Roll & slice: Roll tightly from the 14-inch side. Trim ends, cut into 12 equal pieces.
- Second rise: Place in greased 9×13-inch pan lined with parchment. Cover and rise 30 minutes.
- Bake: At 350°F for 20–25 minutes, until edges are lightly golden.
- Glaze: Beat cream cheese, butter, powdered sugar, maple syrup, and salt until smooth. Spread over warm rolls and dust with cinnamon.
- Serve warm.
Notes
- Use pure pumpkin purée—not pie filling.
- For vegan version: use almond milk, vegan butter/cream cheese, omit egg, and add 3–4 tbsp extra pumpkin.
- Do not overbake—keep centers soft and tender.
- Make-ahead: Assemble, cover, and refrigerate overnight. Bake fresh in the morning.
- Use parchment paper for easy removal and clean-up.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Pro Tips for Success
- Temperature matters: Warm milk and room-temperature egg and butter help the dough rise consistently.
- Do not overbake: Aim for a slight golden edge; overbaking dries out the center.
- Use parchment paper: Prevents sticking and makes cleanup easier.
- Even slicing: Create indentations before cutting to get uniform rolls.
- Overnight option: Assemble rolls in the pan, cover, and refrigerate overnight. Bake the next morning for fresh, soft rolls.
- Vegan adaptation: Use vegan butter, cream cheese, almond milk, and omit the egg. Add extra pumpkin for structure.
Flavor Variations
- Chocolate Pumpkin Rolls: Add mini chocolate chips to the cinnamon filling.
- Pecan Pumpkin Rolls: Sprinkle chopped pecans into the filling for crunch.
- Spiced Maple Glaze: Add a pinch of nutmeg or cloves to the glaze for extra warmth.
- Caramel Drizzle: Swap maple syrup for caramel sauce in the glaze for a decadent twist.
- Pumpkin Spice Latte Roll: Brush rolls with espresso before glazing for a coffee-inspired flavor.
Serving Suggestions
- Pair with a cup of hot apple cider or coffee for a cozy fall breakfast.
- Serve alongside scrambled eggs or yogurt for brunch.
- Present on a platter for holiday gatherings—these rolls are visually impressive and irresistible.
Storage and Freezing Instructions
Refrigeration: Store leftover rolls in an airtight container for up to 3 days. Reheat in the oven for best texture.
Freezing: Freeze unbaked rolls in the pan (covered tightly with plastic wrap) for up to 2 months. Bake directly from the fridge with an extra 10–15 minutes of rise time.
Reheating: Warm gently in the oven to maintain a soft, gooey texture. Avoid microwaving for extended periods, as this can make rolls tough.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 5g |
| Carbohydrates | 42g |
| Fat | 14g |
| Fiber | 2g |
| Sodium | 210mg |
OTHER RECIPES YOU MIGHT ENJOY
- Easy Ritz Cracker Toffee – A Quick Holiday Treat
- Easy Chewy Maple Cinnamon Cookies with White Chocolate
- Easy Pumpkin Better Than Sex Cake
- Amazing Cranberry Fluff: Simple No-Cook Salad
FAQ About Pumpkin Cinnamon Roll Muffins
Can I make these rolls ahead of time?
Yes! You can prepare the rolls up to the second rise stage, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature, then bake as usual.
Can I make them vegan?
Absolutely. Omit the egg, use vegan butter and cream cheese, and almond milk. Add a few tablespoons of extra pumpkin to maintain the dough’s structure.
Why is my dough sticky?
Pumpkin adds moisture to the dough. A slightly sticky dough is normal and ensures soft, fluffy rolls. Lightly flour your hands and surface when shaping.
Can I use premade pumpkin spice mix?
Yes! Pumpkin pie spice contains cinnamon, nutmeg, ginger, and cloves. You can adjust individual spices for personal taste.
How do I get even swirls?
Roll tightly and spread the cinnamon-sugar mixture evenly. Make indentations before slicing for uniform rolls.
Final Thoughts
These Easy Pumpkin Cinnamon Roll Muffins for Fall Comfort are a must-bake this season. Fluffy, spiced, and topped with maple cream cheese glaze, they bring autumn flavors to your table in a convenient, indulgent form. Perfect for brunch, breakfast, or dessert, these rolls are versatile, customizable, and irresistible to anyone who tries them.
Baking these muffins will fill your kitchen with the warm scent of fall and leave everyone eager for a second (or third) serving.For more inspiration, check out this Crispy Honey Balsamic Brussels Sprouts or explore more on Pinterest for your next meal idea!