Name: Thanksgiving Cinnamon Rolls Recipe: Soft and Spiced
Prep time: 30 min
Cook time: 25 min
Total time: 175 min
Ingredients: 1 cup milk; 2¼ tsp yeast; ½ cup sugar; ⅓ cup butter; ½ cup pumpkin; 2 eggs; 4½ cups flour; ¾ cup brown sugar; 2 tbsp cinnamon; ½ cup butter; Cream cheese icing; Optional: Orange zest; Suggested Pairings: Coffee (cider)

Introduction

Table of Contents

Thanksgiving Cinnamon Rolls are a soft, spiced breakfast treat, perfect for holiday mornings, brunch, or dessert. This enriched dough recipe, featuring pumpkin puree and warm spices with cream cheese icing, delivers a pillowy texture with autumn flavors. Presented on a white ceramic platter, optionally garnished with cinnamon sticks and orange zest, these Thanksgiving Cinnamon Rolls offer a cozy, appetizing aesthetic that elevates any table. This recipe provides a simple yeast method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to pastry that brings warm, crowd-pleasing charm to any occasion.

Ingredients

For the Thanksgiving Cinnamon Rolls Dough:

1 cup whole milk, warmed (110°F)
2¼ tsp active dry yeast (1 packet)
½ cup granulated sugar
⅓ cup unsalted butter, melted
½ cup canned pumpkin puree
2 large eggs, room temperature
1 tsp kosher salt
4½–5 cups all-purpose flour

The Spiced Filling:

¾ cup brown sugar, packed
2 tbsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup (1 stick) unsalted butter, softened

For the Cream Cheese Icing:

4 oz cream cheese, softened
¼ cup unsalted butter, softened
1½ cups powdered sugar
1 tsp vanilla extract
2–3 tbsp milk

Serving:

Optional: Orange zest, cinnamon sticks
Suggested Accompaniments: Coffee, hot cider
Suggested Pairings: Milk, mimosa
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: 9×13-inch baking dish, stand mixer

Step-by-Step Process

Activate Yeast: In a stand mixer bowl, combine warm milk, yeast, and 1 tsp sugar. Let it sit 5–10 minutes until foamy—this proves the yeast is alive. Warm milk (not hot) ensures activation without killing yeast.
Mix Wet Ingredients: Add remaining sugar, melted butter, pumpkin puree, eggs, and salt. Mix on low with the dough hook until combined. Pumpkin adds moisture and subtle sweetness.
Add Flour Gradually: Add 4 cups of flour. Mix on low until dough forms. Knead on medium-low 5–7 minutes, adding up to ½ cup more flour if sticky. Dough should be soft, smooth, and slightly tacky—over-flouring makes dense rolls.
First Rise: Transfer dough to a greased bowl. Cover with plastic wrap. Let rise in a warm spot for 60–90 minutes until doubled. A warm oven (turned off) with a pan of hot water works well.
Make Filling: In a bowl, mix brown sugar, cinnamon, nutmeg, and cloves. Set aside. Softened butter spreads evenly for a perfect swirl.
Roll and Fill: Punch down dough. On a floured surface, roll into a 16×20-inch rectangle, ¼-inch thick. Spread softened butter evenly, leaving a ½-inch border. Sprinkle filling evenly; press lightly. Tight roll from the long side—use a bench scraper to lift.
Slice Rolls: Trim ends. Cut into 12 equal pieces using floss or a serrated knife. Floss gives clean cuts without squishing. Place cut-side up in a greased 9×13-inch dish, 3×4 grid.
Second Rise: Cover with plastic. Let rise 30–45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
Bake to Golden: Bake 22–28 minutes until tops are golden and centers reach 190°F. Rotate halfway for even browning. Tent with foil if browning too fast.
Make Icing: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk 1 tbsp at a time until spreadable. Warm rolls + warm icing = perfect drizzle.
Ice and Serve: Cool rolls for 10 minutes. Spread or drizzle icing. Garnish with orange zest. Serve warm on a white ceramic platter.

Tips for Better Thanksgiving Cinnamon Rolls

proof yeast in 110°F milk—too hot kills it
Knead until smooth but not dry
roll tightly for defined spirals
slice with floss—clean cuts
presented on a white ceramic platter to showcase the swirls
Make the dough the night before; refrigerate after shaping
freeze-baked rolls up to 1 month
Enhance aesthetic: pipe “Give Thanks” in icing

Variations and Customization

Maple Pecan Rolls: Add pecans; use maple icing.
Apple Cinnamon: Layer diced apples in filling.
Pumpkin Spice Latte: Add espresso powder to the dough.
Gluten-Free: Use 1:1 GF flour + xanthan gum.
Vegan: Use plant milk, butter, flax eggs.
Overnight Rolls: Refrigerate after shaping; rise at room temp 1 hr.
Orange Cranberry: Add cranberries + orange zest.
Mini Rolls: Cut 24; bake 15–18 min.

Storage and Serving Tips

Store iced rolls covered at room temperature up to 2 days.
Refrigerate up to 5 days; microwave 15 seconds.
Freeze unbaked shaped rolls up to 1 month; thaw and rise.
Serve warm for the best texture.
Pair with coffee or a mimosa to complement the spice.
Present on a white ceramic platter with garnishes for cozy, festive charm.

Nutritional Information

Based on 12 servings:

Calories: 480 kcal
Total Fat: 20g
- Saturated Fat: 12g
- Trans Fat: 0g
Cholesterol: 85mg
Sodium: 300mg
Total Carbohydrates: 70g
- Dietary Fiber: 2g
- Sugars: 36g
Protein: 7g
Vitamin A: 50% Daily Value
Vitamin C: 2% Daily Value
Calcium: 8% Daily Value
Iron: 15% Daily Value

Note: Values with icing (maple or mini versions vary). High in comfort.

Conclusion

This Thanksgiving Cinnamon Rolls recipe delivers soft, spiced bliss with creamy icing in every swirl. It transforms morning pastry into a holiday tradition. Its yeast-rise method and warm presentation make it a go-to. The pillowy dough and autumn filling delight every bite. It’s sure to be a cherished recipe, loved for its cozy, crowd-pleasing charm.