Apple Cinnamon Pumpkin Rolls

Why You’ll Love This Recipe

I love this recipe because it feels like autumn in every bite. The tender rolls are filled with a sweet apple-cinnamon mixture, then tied with baker’s twine to create a pumpkin shape. I enjoy finishing them with cream cheese frosting, a cinnamon stick stem, and edible maple leaves for a presentation that’s as fun as it is delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 Tablespoon Salted Butter
1 & 1/2 Cups Apple, skin/diced
1/4 Teaspoon Vanilla Extract
2 Teaspoons Cinnamon
2 Tablespoons White Sugar
2 Tablespoons Brown Sugar
12 Frozen Dinner Rolls, defrosted *1
Baker’s Twine, food grade
Egg

Cream Cheese Frosting Ingredients
2 Tablespoons Butter, melted & cooled
2 Ounces Cream Cheese, room temperature
1 Cups Powdered Sugar
1/2 Teaspoon Vanilla Extract

Toppings
Cinnamon Sticks, cut in half
Edible Maple Leaves

Directions

1. I start by melting the salted butter in a skillet over medium heat, then add the diced apple. I cook until the apples soften slightly.
2. I stir in vanilla extract, cinnamon, white sugar, and brown sugar, cooking for another 2–3 minutes until the apples are caramelized and fragrant. I remove from heat and let cool.
3. I flatten each defrosted dinner roll into a small round disc.
4. I spoon some apple mixture into the center of each disc, then fold the dough around the filling to form a ball.
5. I cut baker’s twine into 12 pieces, long enough to wrap around each ball. I tie each roll gently with the twine in crisscross patterns to form pumpkin-like segments.
6. I place the rolls on a parchment-lined baking sheet, cover lightly, and let them rise until puffy, about 30–40 minutes.
7. I preheat the oven to 350°F. I brush the rolls with beaten egg for a glossy finish.
8. I bake for 20–25 minutes, until golden brown. I let them cool slightly before removing the twine.
9. For the frosting, I beat together melted butter, cream cheese, powdered sugar, and vanilla until smooth.
10. I drizzle the frosting over the cooled rolls, then press a cinnamon stick into the center of each roll as a “stem.” I finish with edible maple leaves for decoration.

Servings and Timing

This recipe makes 12 pumpkin rolls. I usually spend 25 minutes prepping, 40 minutes rising, and 25 minutes baking, so they’re ready in about 1 1/2 hours.

Variations

Sometimes I use pear instead of apple for a twist. I’ve also added chopped pecans or walnuts into the filling for crunch. If I want a stronger spice flavor, I mix in nutmeg or allspice along with the cinnamon. For a shortcut, I occasionally use premade cream cheese icing instead of making my own.

Storage/Reheating

I store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 4 days. To reheat, I place them in a 300°F oven for about 10 minutes to refresh the texture. I avoid microwaving since it makes them chewy. The frosting can be stored separately in the fridge and spread on when serving.

FAQs

Can I make the rolls ahead of time?

Yes, I assemble and refrigerate them overnight, then bake fresh the next day.

Can I freeze the baked rolls?

Yes, I freeze them without frosting for up to 2 months and thaw at room temperature before reheating.

What type of apple works best?

I like Honeycrisp or Granny Smith apples since they balance sweetness and tartness well.

Do I have to use baker’s twine?

Yes, it helps shape the rolls into pumpkins, but I make sure it’s food-grade so it’s safe for baking.

Can I use homemade roll dough instead of frozen?

Absolutely, I sometimes make my own dough if I want a more homemade touch.

How do I prevent the filling from leaking?

I seal the rolls tightly and avoid overfilling to keep the apple mixture inside.

Can I skip the frosting?

Yes, they taste delicious plain or with just a dusting of powdered sugar.

Can I make these savory instead of sweet?

Yes, I fill them with cheese and herbs instead of apples and sugar for a savory pumpkin roll.

How do I get a deeper pumpkin shape?

I tie the twine a little tighter and make more crisscross sections around the dough ball.

What can I use instead of edible maple leaves?

I sometimes garnish with fresh mint leaves or just leave them plain with cinnamon stick stems.

Conclusion

Apple Cinnamon Pumpkin Rolls are one of my favorite fall bakes because they’re as beautiful as they are tasty. I love how the spiced apple filling and cream cheese frosting make them sweet and comforting, while the pumpkin shape adds a festive touch. They’re perfect for autumn gatherings, holiday tables, or simply enjoying with a cup of coffee on a crisp morning.

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