1-Hour Soft Pumpkin Cinnamon Rolls


Do you ever crave cinnamon rolls but don’t want to wait hours for them to rise? Well, the wait is over! This Soft Pumpkin Cinnamon Rolls Recipe takes less than 1 hour to make, gooey on the inside, soft on the edges, and made with European Butter for added richness and flavor!

How to make Cinnamon Rolls fast?

The ticket here is to work with Instant Dry Yeast and to have Saran Wrap on hand, as that will help boost the rising process. It's a very simple process!

  • Make the dough. Let rise 5-10 minutes in the bowl.
  • Roll out the dough and add the filling. Slice into individual cinnamon rolls.
  • Place into lightly greased pan and cover with Saran Wrap.
  • Place in heated oven to rise 20 minutes.
  • Add heavy cream.
  • Place back in oven to back as the oven turns back on.
  • Add icing and enjoy warm!

What if I want to make these cinnamon rolls the night before?

You can make these cinnamon rolls in advance, you just need to do a few minor adjustments.

  1. Use Active Dried Yeast instead of Instant Yeast.
  2. Let the cinnamon rolls do their final rise for 1 hour in the oven with the light on before storing away.
  3. Do not bake in advance. Bake only when ready to serve!

What is the Heavy Cream Hack for Cinnamon Rolls?

The heavy cream hack is often used for canned cinnamon rolls BUT we like to do things 'From Scratch' around here!

The heavy soaks into the cinnamon roll dough giving them a richer flavor that balances out the sweetness, makes them extra fluffy, and helps create a syrup in the pan that keeps the cinnamon rolls moist and soft!

Once you try it out, you won't make them any other way!

When to glaze cinnamon rolls?

I've notice that many French bakeries will add a buttercream-like icing on top of the cinnamon rolls, which makes for a beautiful presentation! However, I think the perfect time to glaze a cinnamon roll is a few minutes after being pulled out of the oven. The icing melts to form an irresistible glaze on top that is mouth!! watering!!

TIPS on Making the Best Cinnamon Rolls:

  • Use dental floss or a thin string to "slice" the cinnamon rolls - you can also use a serrated knife! It helps create those pillowy perfect edges!
  • Have the eggs, butter, and cream cheese come to room temperature before using so that they are nice and soft.
  • Don't kill the yeast! Make sure your milk is warm to touch, but NOT hot. The milk should be around 110F to 115F.
  • Be careful not to over mix your dough. Kneading by mixer for 4-6 minutes, or by hand for 6-8 minutes, until the dough is soft and pliable is plenty of time.
  • The ideal rising temperatures are between 75F to 90F. I love placing my doughs in the oven (turned OFF) with the light ON.

How to store cinnamon rolls?

Cinnamon rolls stay good at room temperature for up to 2 days, in the fridge up to 1 week, or in the freezer up to 2 months. I recommend storing them in an airtight container or wrapping tightly in Saran Wrap.

How to freeze cinnamon rolls?

First, I recommend using active dried yeast instead of instant yeast, as it'll perform better when making these cinnamon rolls in advance.

Store the cinnamon rolls prior to baking them. It would be like canned cinnamon rolls, except homemade!

If already baked (which is my typical case), I would wrap them tightly in Saran Wrap or place in a freezer safe bag. Then, I let them thaw in the fridge overnight before warming up in the oven the next morning.

Place frozen rolls evenly on pan and cover with plastic wrap sprayed with cooking spray to keep from sticking to rolls while rising. BAKE – Preheat oven to 350 degrees F. Carefully remove plastic wrap. Bake 15-20 minutes, until golden brown.

How to reheat cinnamon rolls?

  • UNBAKED: Place frozen cinnamon rolls evenly on a pan, cover with plastic wrap, then let thaw and rise at room temperature for 1 hour. When ready, remove plastic and bake at 350F for 15-20 minutes, until golden brown.
  • BAKED: I love adding a little more heavy cream (about 1/3 cup per 6 rolls). Cover with aluminum foil, then bake at 350F for 10-15 minutes. The rolls should have absorbed the heavy cream and be warmed throughout!

Cook with me! ⬇️

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more great A Bright Moment recipes, be sure to follow me on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

1-Hour Soft Pumpkin Cinnamon Rolls

Soft pumpkin cinnamon rolls that are gooey on the inside, soft of the edges, and perfect for the chilly Fall weather!



Servings: 12

For the Dough:

  • 1 cup Warm Milk
  • 1 tbsp. Instant Dry Yeast
  • 2 tbsp. Brown Sugar
  • 3/4 cup Pumpkin Puree
  • 2 tbsp. Pumpkin Pie Spice
  • 1 tsp. Fine Sea Salt
  • 3 tbsp. Softened Butter, or Olive Oil
  • 1 large Egg
  • 4 cups All Purpose Flour
  • 2/3 cup Heavy Cream

For the Filling:

  • 4-5 tbsp. Softened Butter
  • 1 cup Brown Sugar
  • 2 tbsp. Ground Cinnamon

For the Icing:

  • 4 oz. Cream Cheese, softened
  • 1/4 cup Salted Butter, softened
  • 1 cup Powdered Sugar
  • 1/2 tsp. Vanilla Extract
  • 1 tbsp. Milk


For the Cinnamon Rolls:

  1. Preheat oven to 200F.
  2. In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Lightly whisk together, then set aside for 6-8 minutes to activate the yeast.
  3. Add the egg, salt, pumpkin puree, pumpkin spice, and butter. Whisk to combine.
  4. Add the flour. Using the hook attachment, knead the dough on LOW for 2 minutes. Increase speed to Medium-High to knead for 5 more minutes. The dough should be soft and pliable. Adjust with milk (if too dry) or flour (if too sticky), if needed.
  5. Cover with Saran Wrap and let the dough rest for 10 minutes.
  6. While resting, lightly flour a clean surface.
  7. Roll out the dough 12"x18" rectangle, about 1/4" thick.
  8. Spread the softened butter evenly over the dough. The butter shouldn't be melted but should spread over the dough easily.
  9. In a small bowl, mix the brown sugar and cinnamon together. Sprinkle the mixture evenly over the buttered dough.
  10. Roll up the dough tightly.
  11. Cut the cinnamon rolls using a thin string or dental floss to be 1 1/2" - 2" thick slices.
  12. Place into a lightly greased 9x13" baking dish. Cover with Saran Wrap.
  13. Turn the oven OFF. Place the cinnamon rolls in the heated oven to rise 20 minutes.
  14. After 20 minutes, REMOVE the Saran Wrap. Quickly pour the heavy cream over the cinnamon rolls. Then place back into the oven uncovered.
  15. Leaving them in the oven, turn the oven ON to 375F. Bake for 18-20 minutes, until brown on top (like visual above).

For the Icing:

  1. Beat the softened cream cheese and butter until light and fluffy, about 1-2 minutes.
  2. Add the powdered sugar and milk. Beat until soft and fluffy, about 1-2 minutes.
  3. Fold in the vanilla extract.
  4. Let the cinnamon rolls cool for 2-3 minutes before adding the icing. The icing should melt and become a beautiful glaze on top. Enjoy warm!

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Kelly Ware
November 14, 2023
These look amazing! Can I sub active sourdough starter for instead of instant yeast (and how much)? Thank you in advance!
Kelly Ware
November 14, 2023
These look amazing! Can I sub active sourdough starter for instead of instant yeast (and how much)? Thank you in advance!
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