Pumpkin Ginger Cinnamon Rolls (Soft & Spiced)
Originally posted November 2014. Updated August 2026.
I originally made this recipe for pumpkin cinnamon rolls with ginger back in Denver in 2014. I was in the mood for cinnamon rolls while using up some of the winter squash and pie pumpkins I had picked up at the farmer’s market. They were so good. And I mean seriously what better way to creatively use pumpkin beside just pumpkin pie (although I do make a tasty pumpkin pie). Here in Portugal we can’t get pie pumpkins but we do get some amazing winter squash. Either is fully interchangeable based on which one you feel like using. And I just can’t imagine having a pumpkin cinnamon roll without loads of ginger.
Plenty of people would have used pumpkin pie spice here, but seriously it’s one of my least favorite spice mixes. Instead, I’d rather create my own mixes with this one being not only very ginger forward but I added a savory touch by adding fresh ground black pepper. These are totally adult cinnamon rolls. They are so warming and just in time for when the weather is cooling off. Or even for the holidays for those special mornings.
I love a good cinnamon roll. They always pair so perfectly with a cup of tea or coffee for breakfast. Of course, they make great desserts as well but I love them in the morning. Just pop them into the microwave for a few seconds to turn them into warm ooey, gooey goodness and relax back to enjoy the sticky sweetness. And I’m not talking overly sweet either. These babies are slightly sweet perfect pillowy dough. With plenty of butter, spices, and brown sugar.
Pumpkin Three Ways (Yes, Really)
Most pumpkin cinnamon rolls put pumpkin in the dough or the filling and call it enough. But I’ve used the pumpkin three ways in this recipe. In the dough, the filling, and the drizzle on top. And no, it’s not too much pumpkin. This is totally fall flavor for breakfast without using a drop of pumpkin spice. Am I the only one who doesn’t appreciate pumpkin spice in everything I eat?
In the dough. Pure pumpkin purée goes right into the yeasted dough, which does two things: gives the rolls that warm orange color and makes them incredibly soft and tender. Plus moist, no dry cinnamon rolls here.
In the filling. Paired with brown sugar, spices, and of course butter, there’s more pumpkin working with the ginger to build that spicy, jammy swirl through the middle.
In the glaze. Instead of a plain sugar glaze, I added pumpkin to the drizzle on top. One more layer of pumpkin and spice that ties the whole roll together.
And if you’re thinking… is that too much pumpkin? It is even possible to have too much pumpkin? I can promise you these are delicious and you’re going to love them. They are genuinely pumpkin, rather than just pumpkin-adjacent. Btw, if you can resist eating them warm (it’s hard not to with baked goods), they are even better the next day after the flavors meld.
Btw, if you’re looking for another pumpkin baked wonder, try this recipe for Bourbon Pumpkin Gingerbread Cake with a Goat Cheese Frosting. Another fall classic.
The Real Star Is the Ginger
The reason this recipe is called Pumpkin Cinnamon Rolls WITH Ginger is because there is cinnamon. But it’s the GINGER with the pumpkin that makes these rolls so amazing. And it shows up two ways.
There’s ground ginger in the filling for that warm, dry, gingerbread-y heat. And then there’s crystallized ginger (not the sweetened kind), that are studded through the swirl with chewy, spicy-sweet little bits. You hit one and just stop to savor the pop of extra ginger bursting over your tongue.
There’s 2 types of crystallized ginger you can buy. One is made from fresh ginger that’s been cooked in sugar syrup and coated in sugar, so it’s soft, chewy, and sweet-hot all at once. The other is dried ginger where the natural sugars in the ginger crystallize on their own. No added sugar. I recommend the second one. There’s no need for the extra sugar in this recipe. You can find both in the baking aisle of most well-stocked groceries. And it keeps for ages in the pantry. Chop it small so it distributes evenly through the rolls. You want a little hit in every bite, not one big chunk in the middle. I just pop it on a cutting board and chop it up.
And finally, then there’s an ingredient that raises eyebrows just a bit. It’s not ginger, but I add a touch of fresh-ground black pepper. It balances with the ginger bringing a savory zing with the ginger and pulls the pumpkin flavors out. It’s not about a spicy peppery like when you put on a steak. But just enough to balance out the sweets. Trust me, don’t skip the black pepper. It’s soooo good.
Make-Ahead and Storage (They’re Better the Next Day)
I don’t know about you, but I have a hard time resisting warm just out of the oven baked goods. And pumpkin cinnamon rolls with ginger are actually better the next day. It gives time for the pumpkin and ginger flavors to meld. Also makes it easy to make them ahead for weekend breakfast and sleep ins. Another lovely make ahead cinnamon roll recipe is my recipe for Apple and Pear Cinnamon Rolls.
To make ahead for holiday mornings: Make your rolls ahead, assemble the rolls all the way through shaping and their second rise, then cover and refrigerate overnight. In the morning, pull them out, let them come to room temperature and finish rising for 30 to 45 minutes, and bake. You’ll have fresh, warm rolls without needing to clean the kitchen before coffee.
To store leftovers: Allow them to cool completely. Then keep them covered at room temperature for a couple of days, or in the fridge for up to 5. A quick 10 to 15 seconds in the microwave brings them right back to ooey-gooey.
To freeze: Freeze them either shaped and unbaked (thaw overnight in the fridge, then rise and bake). Or freeze them fully baked with the glaze separate. Defrost, then drizzle with warm glaze.
Fresh cinnamon rolls take some time to make, but are so worth it. Just make sure you have a plan. Really most of the time is spent waiting for them to rise. If you have a bread maker, it can do the kneading and rising for you. Or make by hand. Either way, it’s worth it. You can make the filling while the dough is rising. Then roll out, add the filling, and go for the second rise. After that it’s a quick bake and you’ve got beautiful Pumpkin Ginger Cinnamon Rolls to impress you taste buds with.
Do you have a favorite cinnamon roll flavor that you enjoy? Let me know in the comments. And don’t forget to let me know how you like these and if you have any questions.
RECOMMENDED INGREDIENTS & TOOLS
- Crystallized Ginger — This is what makes these rolls special. The chewy, spicy-sweet bits are what set these apart. Chop small to distribute. Also, make sure you’re getting ones that aren’t sugar coated. Just dried ginger.
- Pure Pumpkin Purée — Pure pumpkin with no extra additives. NOT pie filling or it will ruin the flavor of these rolls.
- Active Dry Yeast — Fresh yeast, make sure you check the date. Pumpkin dough is soft and slower to rise, so it needs live yeast.
- Bread Maker — If you don’t have time to knead the dough, pop them into a bread maker to do the kneading for you. Then remove once proofed and roll out. Here’s my favorite Rolling Pin.
- 9×13 Baking Dish — The perfect size to bake up these gorgeous rolls.
FAQ
- Pure pumpkin or pie filling? I perfer pure purée, always. Pie filling is full of extra additives including sugar and spices that throw off the balance as well make the dough too wet. The cans look almost the same on the shelf, so double check that you got pumpkin puree and not pie filling when buying.
- Are these really better the next day? Yep. I normally like my baked goods hot and fresh out of the oven but this is one (if you can resist) that you’re gonna wanna wait to eat the next day because the ginger and pumpkin meld together so beautifully overnight. Make them ahead, chill, and then rewarm. You’ve gotta wait until they cool to put the glaze on anyway.
- Why black pepper in a cinnamon roll? The fresh ground black pepper gives them a lovely peppery zing (but not too much) that is a nice savory counterweight to the sweet. It brings a nice balance they lack without it. Give it a try.
- Can I use pumpkin pie spice instead of the individual spices? You could use pumpkin spice in exchange from the spices here. Use equal amounts. But you’ll lose the ginger-forward flavor. If you do, add extra ground ginger and keep the crystallized ginger bits.
- My dough won’t rise — why? Usually it’s the yeast or the temp. If your liquid is too hot kills the yeast. Too cold it won’t wake up. Or if the yeast is old, it’s dead. Also if the weather is chilly, it takes longer for dough to rise, so give it extra time if you notice it is rising, just not doubled. Pumpkin dough is naturally soft and slower, so give it time in a warm spot.
Ginger-Spiced Pumpkin Cinnamon Rolls
Ingredients
Dough
- ⅓ cup evaporated milk
- 2 ¼ tsp. yeast
- 2 Tbsp. unsalted butter melted
- 1 cup pumpkin purée room temperature
- 2 Tbsp. brown sugar
- ½ tsp. salt
- 1 large egg beaten
- 2 cups whole wheat pastry flour
- 1 cup all-purpose flour
Filling
- ¾ cup all-purpose flour
- ½ cup brown sugar
- 1 ½ tsp. ground cinnamon
- ¾ tsp. ground ginger
- ½ tsp. ground black pepper
- ¼ tsp. ground nutmeg
- ½ tsp. all-spice
- ¼ tsp. cardamom
- ¼ tsp. salt
- 4 Tbsp. unsalted butter melted
- ½ cup crystallized ginger bits
- ½ cup roasted sunflower seeds or toasted pecan pieces
Glaze
- ½ cup powdered sugar
- ½ cup pumpkin purée
- 1 tsp. vanilla extract
- 2 Tbsp. milk
Instructions
Making the Dough
- Warm the evaporated milk to about 110°F. In a stand mixer bowl, combine warm milk and yeast. Let sit for 10 minutes to proof until frothy.
- Whisk in the melted butter, pumpkin purée, brown sugar, salt, and beaten egg. Add 1 cup of flour and mix well.
- Using the dough hook and mixer on low, knead in the remaining flour until a soft dough forms.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm, draft-free place until doubled, about 1 hour.
Preparing the Filling
- While the dough rises, mix all filling ingredients together and set aside.
Shaping and Baking
- Punch down the risen dough and roll it out on a floured surface into an 11″ x 22″ rectangle.
- Spread the filling evenly over the dough, leaving a ½-inch border.
- Roll up from the long side, pinch the seam to seal, and cut into 12–18 slices.
- Place the rolls close together in a buttered 11″ x 15″ baking dish. Cover and let rise until doubled, about 45 minutes.
- Preheat oven to 375°F. Prepare the glaze by whisking all glaze ingredients together; set aside.
Baking and Serving
- Bake the rolls for 25–30 minutes, or until golden brown.
- Remove from oven and let cool slightly in the pan.
- Drizzle with glaze while slightly warm.
- Serve warm. Leftovers can be gently warmed in the microwave for 10–15 seconds.
- For best flavor, make ahead and chill overnight; reheat before serving.
- Makes 12–18 cinnamon rolls.
Notes