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This recipe kicks a normie Cinnamon Roll up a few notches. First, we add that pumpkin. BAM! Then, we roll out some delicious and easy-to-make RumChata Glaze. BLAM! You love cinnamon rolls, but you will fall in love with this Pumpkin Cinnamon Roll Recipe with RumChata Glaze. Try the recipe today.

Three rolls from our Pumpkin Cinnamon Roll Recipe.
The RumChata glaze on these cinnamon rolls are so tasty!

🎃 What makes this recipe special?

One thing I love about cooking is that sometimes it is so easy to take a traditional recipe, and you can make it special with just a few minor tweaks. That is what we are doing today. It is Fall, and we are getting our pumpkin flavors on with this roll recipe.

Also, I like an adult beverage occasionally, so we are getting our Rumchata on. We make it a bit more awesome by taking what we already are into (pumpkin and RumChata) and then mashing it up with a traditional Cinnamon Roll recipe. 

If you have the time and inspiration to make cinnamon rolls from scratch, you should try this recipe. It takes just as much time as the traditional recipe and adds a neat spin on the classic.

We have some other great breakfast recipes like this Swedish Pancake recipe, this Dutch Baby Pancake recipe, or go all out with this Corned Beef Hash recipe. No matter what you make, make sure to treat yourself.

🧇 Ingredients

RumChata and pumpkins are the star in this recipe, but more than that goes into homemade cinnamon rolls. 

  • Flour
  • Milk
  • Pumpkin puree
  • Yeast
  • Sugar
  • Salt
  • Egg
  • Butter
  • Brown sugar
  • Cinnamon
  • Powdered Sugar
  • RumChata

See the recipe card for quantities.

What is RumChata?

RumChata is a tasty adult brand of drink. It is based on Horchata, which usually has cinnamon and rice in the recipe. Horchata has worldwide roots but often is connected with Spain and Mexico. 

It sometimes contains alcohol, and in this case, it does. Drinking RumChata on the rocks is great and is like drinking Fall flavors, but adding it to a cinnamon roll is fun and memorable.

🍲 Instructions

The glaze and filling for this cinnamon roll recipe is super simple, but the dough can be a little tricky. That is ok, however, as you have me to help guide you through the process. This should be fairly easy if you have made homemade roll dough in the past.

Before you start with the dough, my biggest tip is to have some patience while rolling it out and cutting the rolls. Making a consistent dough is important to make cinnamon rolls that are even and easy to handle. Adding the pumpkin is the easy part.

To make consistent rolls, you want to make sure that your sheet of dough is a nice rectangle where the dough is of equal thickness. We suggest dimensions of 15 inches by 10 inches. 

We want 15 equally-sized cinnamon rolls. Getting these dimensions on point might take some work, but stick with it, and you will make an excellent pumpkin cinnamon roll recipe.

Making Cinnamon Roll Recipe Dough
Adding dough ingredients to mixing bowl. This is with the first two cups of flour and without the last two cups.
Using a hand mixer to give an initial mix to the dough. It will be followed up with hand kneading or kneading with a dough hook.
Forming into a ball before the first raise.
After the first raise, we roll out the dough to a dimension of 15 inches by 10 inches.

Making the Pumpkin Filling

The filling is super simple to make. A little pumpkin, a bit more brown sugar, and a pinch of cinnamon. It really is that simple. 

One difference between a traditional cinnamon roll and this recipe is that we add pumpkin to the filling. This turns the filling from a dryer filling to a wetter filling and can impact how easy it is to add the filling.

When you spread the pumpkin filling across our rolled-out dough, make it as evenly as possible. This will help ensure we get even cinnamon rolls for this cinnamon roll recipe.

Rolling the Dough into Rolls

Take a little bit of time with this. We want to make our big roll to be as even as possible. Our dimensions are 15 inches by 10. When completely rolled up, it should be 15″, meaning that you should roll from the long side.

When rolling this up into a long tube shape, you may have some of the wet fillings that come out the end. That is ok, but try and keep that wetness away from the outside of the completed roll.

Making the outside wet just makes it a little more challenging to work with. I roll mine out on a cutting board and use a paper towel to remove any of the liquid that ends up on the cutting board. This separates dry from wet, which can help make the dough easier to work with.

Cutting the Cinnamon Rolls

I have tried to cut this with a knife, and it just doesn’t work well. It might work if you have a spectacular and super-sharp knife, but I recommend using dental floss. Loop it around and cinch the roll into 15 equal parts. Don’t be surprised if the first and last rolls are just a tad wonky.

Cutting and rolling cinnamon rolls process shots.
At this point, we have added the butter and filling to the rolled out dough and rolled it up (length-wise) into a tube that will be cut.
This is using the dental floss to cinch our rolls into 15 equal parts. If you need to, get out a measuring tape.
Rolls laid out in the pan.
Risen rolls before they are baked.

RumChata Glaze for Cinnamon Roll Recipe

I promised this would be easy, and it is. It is simple as melting butter, adding powdered sugar, mixing, and then adding a bit of RumChata.

🤷 Substitutions and variations

A regular glaze is just powdered sugar, butter, and milk or cream. You could roll with just that and keep it a simple pumpkin cinnamon roll, but why do that when you are here for the RumChata glaze!

📦 Storage

I suggest keeping these in the refrigerator for up to four or five days. 

❓ FAQ

What is RumChata? 

It is an adult beverage based on Horchata, a Mexican rice and milk drink.

What does RumChata taste like?

RumChata tastes like fall flavors like a creamy, cinnamon, vanilla drink. Almost like Cinnamon Toast Crunch cereal. 

📝 Tips and tricks

  • Bread flour works great for these, but all-purpose flour would also be fine.
  • Have patience when rolling out the dough to help make everything even and as a rectangle.
  • Use dental floss to cut your rolls. I sometimes use two different strands just because the dry thread is easier to handle.
  • You can knead by hand, but using a KitchenAid bread hook is so nice for making the dough.

🛠 Products used in this recipe

😋 Did you make this recipe?

That is awesome, and thank you so much for giving this Pumpkin Cinnamon Roll Recipe with RumChata Glaze recipe a try. If you could leave a rating in the comment area below, it would be greatly appreciated. This lets me know how I am doing and also helps others decide if they want to make this recipe. Most of all, thanks for visiting Ramshackle Pantry.

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Three rolls from our Pumpkin Cinnamon Roll Recipe.

Pumpkin Cinnamon Roll Recipe with RumChata Glaze

  • Author: Ben Myhre
  • Prep Time: 3 hours
  • Cook Time: 30 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 15 rolls 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
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Description

This Pumpkin Cinnamon Roll Recipe is a great take on the traditional breakfast roll or snack. We bring it one step further by topping it off with a delicious RumChata glaze that really makes this Fall treat something special.


Ingredients

Scale
  • 4 cups flour
  • ½ cup warm milk
  • ¼ cup pumpkin puree + ¼ cup pumpkin puree for filling
  • 4 ½ teaspoons yeast
  • ⅓ cup sugar
  • 1 teaspoon salt
  • 1 egg
  • ¼ cup softened butter + 2 Tablespoon Softened Butter
  • ½ cup brown sugar
  • 1 teaspoon cinnamon + ½ teaspoon for top of rolls

For RumChata Glaze

  • ⅓ Cup Butter
  • 2 Cups Powdered Sugar
  • ¼ Cup RumChata

Instructions

  1. Heat milk so it is warm. 30 seconds in the microwave should do it.
  2. In large mixing bowl, add 2 cups flour, salt, sugar, 1/4 cup pumpkin puree, milk, yeast, 1/4 cup butter, egg
  3. Using hand blender, mix on medium for 1 minutes
  4. Add 2 cups of flour and mix by hand for another minute
  5. Mix with bread hook medium for 3 minutes or knead for 10 minutes
  6. In large buttered dish, add dough, put in warm place (I place in oven with light on), and rise for 90 minutes
  7. Roll out dough so that it has rectacular dimensions of 15 inches by 10 and even thickness.
  8. Spread 1 tablespoon of softened butter over rolled out dough
  9. In separate dough, mix together ¼ cup pumpkin puree, brown sugar, and 1 teaspoon cinnamon to make filling.
  10. Evenly spread filling over dough.
  11. Lengthwise (from the 15″ side) roll up dough and try to keep wet filling from spreading over outside of dough. You may have some leak out when you get to the end of rolling. It is ok, just wipe it up.
  12. Using tooth floss, cut dough into 15 equal pieces. Ideally, this would be 1 ” pieces.
  13. In buttered 9 x 13 x 2 pan. Lay the fifteen cinammon rolls, 3 per roll
  14. Place in warm location and allow to rise for 30 minutes. I use my oven and turn the light on.
  15. After 30 minutes, remove the cinnamon rolls and preheat oven to 350° Farenheit.
  16. Add rolls to oven and bake for 30 minutes.
  17. With about 15 minutes left, start on RumChata glaze by adding 1/3 cup butter to a pot over medium heat
  18. Once butter is melted, add powdered sugar and stir to prevent burning.
  19. Add RumChata and stir until smooth
  20. Remove from heat
  21. When rolls are done, remove from oven and evenly pour RumChata glaze over rolls. If needed, use a rubber scraper to evenly spread.
  22. Sprinkle cinnamon on top.
  23. Serve!

Notes

  • Bread flour works great for these, but all-purpose flour would also be fine.
  • Have patience when rolling out the dough to help make everything even and as a rectangle.
  • Use dental floss to cut your rolls. I sometimes use two different strands just because the dry thread is easier to handle.
  • You can knead by hand, but using a KitchenAid bread hook is so nice for making the dough.

Nutrition

  • Serving Size: 1 Roll
  • Calories: 323 calories
  • Sugar: 26 g
  • Sodium: 167 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 53 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 24 mg

Keywords: Pumpkin Cinnamon Roll Recipe with RumChata Glaze

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5 Comments

  1. These rolls look fantastic! I absolutely love the flavor combo and that glaze. Sounds so delicious. I must make this for my family. It’s a perfect treat for weekends.

  2. Oh my goodness rum chata glaze sounds absolutely amazing! I bet it is a delicious flavor combo with the pumpkin!