These Pumpkin & Cinnamon Swirls are the perfect treat to celebrate the flavors of fall! Soft, fluffy, and filled with warm spices, these buns combine creamy pumpkin with a swirl of sweet cinnamon for a delicious seasonal twist on classic cinnamon rolls. Perfect for Thanksgiving breakfast, holiday brunches, or an indulgent snack, these buns will fill your kitchen with the cozy aromas of autumn.
The Simple Ingredients:
These swirls are incredibly soft and moist, thanks to the addition of pumpkin purée in the dough. The pumpkin not only adds a subtle sweetness and earthy flavor but also helps keep the rolls tender. Each bun is layered with a rich cinnamon-sugar filling that melts into the dough while baking, creating a gooey, spiced center that’s hard to resist. Top these buns with a simple cream cheese glaze for a touch of creamy sweetness!
Want some more Fall seasonal treats?
If, like us, you can’t get enough of these cozy pumpkin & cinnamon swirls then we know you’ll simply love our delicious:
- Misty Ghost Sugar Cookies – Spooky yet sweet! Try these buttery ghost sugar cookies for your next Halloween party treat.
- Mini Spider Cookies with Dark Chocolate Chunks – Chewy, rich, and loaded with dark chocolate chunks—perfectly creepy mini spider cookies for fall gatherings.
- Pumpkin & Pecan Bundt Cake – Warm, spiced pumpkin bundt cake with crunchy pecans—ideal for cozy fall nights and festive parties.
- Tahini & Cinnamon Swirls – Earthy tahini and aromatic cinnamon in soft, flaky swirls—a delicious seasonal twist for holiday spreads.
How to make the swirls?
Place milk in a bowl and sprinkle with yeast. Let stand until foamy, 4 to 5 minutes (if yeast does not foam, discard and start again). Add 1/3 cup brown sugar and 1 cup flour. Beat with an electric mixer’s dough hook on low speed until combined for a couple of minutes. Beat in salt, 1 tsp of the pumpkin pie spice, and 90g of the butter until smooth, 1 minute. Beat in 3/4 cup of the pumpkin until smooth, 1 to 2 minutes.
Add eggs, one at a time, beating until blended after each addition. Gradually beat in remaining 3 3/4 cups flour just until combined, 1 minute. Increase the mixer speed to medium and beat until dough forms a loose ball and begins to pull away from top of bowl, about 1 minute (dough will still stick to bottom of bowl). Continue to beat until dough is smooth and elastic, 3 to 5 minutes.
Place dough in a separate, greased bowl. Cover with a clean dish towel and let rise in a warm place until doubled in size, 45 minutes to 1 hour.
Stir together remaining 110g butter and 1/4 cup pumpkin in a bowl. Stir together remaining 1/3 cup brown sugar and 1 teaspoon pumpkin pie spice in a second bowl.
Punch down dough and turn out onto a well-floured work surface. Roll to a 12-by-16-inch rectangle. Spread butter mixture over dough, leaving a 1/2-inch border around edges. Sprinkle with brown sugar mixture, pressing gently to help adhere. Roll up dough, starting at one long side. Trim both ends of dough.
Line a large rimmed baking sheet with parchment paper. Using a serrated knife, cut dough into 12 equal slices. Arrange on prepared baking sheet. Cover with a clean dish towel and let rise in a warm place until puffed, about 30 to 40 minutes.
Preheat oven to 175°C/350°F. Bake until golden brown and cooked through, for around 20 to 25 minutes. Cool on a wire rack for 10 minutes. Serve warm and enjoy!
Pumpkin & Cinnamon Swirls
Ingredients
- 1/2 cup warm milk
- 14 g active yeast
- 4 3/4 cups plain flour
- 2/3 cup brown sugar
- 15 oz pumpkin purée
- 2 large eggs
- 200 g unsalted butter room temperature
- 1 1/2 tsp salt
- 2 tsp pumpkin spice
Instructions
- Place milk in a bowl and sprinkle with yeast. Let stand until foamy, 4 to 5 minutes (if yeast does not foam, discard and start again). Add 1/3 cup brown sugar and 1 cup flour. Beat with an electric mixer's dough hook on low speed until combined for a couple of minutes. Beat in salt, 1 tsp of the pumpkin pie spice, and 90g of the butter until smooth, 1 minute. Beat in 3/4 cup of the pumpkin until smooth, 1 to 2 minutes.
- Add eggs, one at a time, beating until blended after each addition. Gradually beat in remaining 3 3/4 cups flour just until combined, 1 minute. Increase the mixer speed to medium and beat until dough forms a loose ball and begins to pull away from top of bowl, about 1 minute (dough will still stick to bottom of bowl). Continue to beat until dough is smooth and elastic, 3 to 5 minutes.
- Place dough in a separate, greased bowl. Cover with a clean dish towel and let rise in a warm place until doubled in size, 45 minutes to 1 hour.
- Stir together remaining 110g butter and 1/4 cup pumpkin in a bowl. Stir together remaining 1/3 cup brown sugar and 1 teaspoon pumpkin pie spice in a second bowl.
- Punch down dough and turn out onto a well-floured work surface. Roll to a 12-by-16-inch rectangle. Spread butter mixture over dough, leaving a 1/2-inch border around edges. Sprinkle with brown sugar mixture, pressing gently to help adhere. Roll up dough, starting at one long side. Trim both ends of dough.
- Line a large rimmed baking sheet with parchment paper. Using a serrated knife, cut dough into 12 equal slices. Arrange on prepared baking sheet. Cover with a clean dish towel and let rise in a warm place until puffed, about 30 to 40 minutes.
- Preheat oven to 175°C/350°F. Bake until golden brown and cooked through, for around 20 to 25 minutes. Cool on a wire rack for 10 minutes. Serve warm and enjoy!