Why You’ll Love Pumpkin Cinnamon Rolls Recipe
These rolls combine classic cinnamon roll comfort with autumn’s favorite flavor — pumpkin. They’re tender, aromatic, and bake up beautifully tall and gooey. You can make the dough ahead of time and bake them fresh in the morning, making them ideal for entertaining or relaxed weekend baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough
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Instant dry yeast
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Warm water
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Granulated sugar
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Browned butter
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Egg
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Dry milk powder
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Salt
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Pumpkin puree (not pumpkin pie filling)
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Pumpkin pie spice
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All-purpose flour
Filling
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Brown sugar
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Ground cinnamon
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Pumpkin pie spice
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Browned butter
Frosting
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Cream cheese, softened
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Browned butter, softened
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Pure vanilla extract
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Heavy cream
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Confectioners’ sugar (powdered sugar)
Directions
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Activate the yeast in warm water with a pinch of sugar until foamy.
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Make the dough: In a large bowl or stand mixer, combine the activated yeast, sugar, browned butter, egg, dry milk powder, salt, pumpkin puree, pumpkin pie spice, and most of the flour. Mix until a soft, slightly sticky dough forms.
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Knead the dough by hand or with a dough hook for about 5–6 minutes until smooth.
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First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (about 1–2 hours).
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Prepare the filling: Mix brown sugar, ground cinnamon, and pumpkin pie spice.
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Shape the rolls: Roll the dough into a rectangle, brush with browned butter, then sprinkle the cinnamon sugar mixture evenly over the surface.
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Cut and second rise: Tightly roll the dough into a log and cut into 12 pieces. Arrange the rolls in a greased pan, cover, and let rise again until puffy.
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Bake: Bake the rolls in a preheated oven at 350°F (175°C) for about 22–28 minutes or until golden brown.
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Make the frosting: Beat together softened cream cheese, browned butter, vanilla, heavy cream, and powdered sugar until smooth.
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Finish: Spread the frosting over the warm rolls and serve.
Servings and timing
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Servings: Makes about 12 cinnamon rolls
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Total time: Approximately 3 hours including rising and baking
Variations
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Maple Cream Cheese Frosting: Swap heavy cream for maple syrup in the frosting for a sweeter, autumn twist.
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Pecan Spice Rolls: Add chopped toasted pecans to the filling for texture and nutty flavor.
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Overnight Rise: After shaping, cover and refrigerate the rolls overnight; bake fresh in the morning for warm, fresh pastries.
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Vegan Option: Substitute dairy and egg with plant-based alternatives and use vegan cream cheese for the frosting.
Storage/Reheating
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Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
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Reheating: Warm individual rolls in the microwave for 15–20 seconds or in a preheated 300°F (150°C) oven for 10–12 minutes until heated through and soft.
FAQs
What type of pumpkin puree should I use?
Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
Can I make this dough ahead of time?
Yes. After the first rise, refrigerate the dough and roll it out when ready to bake.
Can I freeze the rolls?
Yes. Freeze unbaked, shaped rolls in a baking pan wrapped tightly for up to 2 months. Thaw and rise before baking.
Do I need instant yeast?
Instant yeast works best for convenience, but active dry yeast can be used if you proof it first.
Can I skip the frosting?
Yes. These rolls are delicious on their own or with a simple glaze of powdered sugar and milk.
Why did my rolls turn out dense?
Dense rolls can result from insufficient kneading or not rising long enough.
How do I know the rolls are done baking?
They should be golden brown on top and cooked through in the center. A toothpick should come out clean.
Can I add more spices?
Absolutely. Feel free to add extra cinnamon, nutmeg, or ginger to amplify the fall flavor.
Can I use whole wheat flour?
You can substitute part of the flour with whole wheat, but the rolls may be slightly denser.
How should I serve these?
Serve warm, straight from the oven, with plenty of frosting on top for the best experience.
Conclusion
These pumpkin cinnamon rolls are a standout seasonal treat that elevate classic sweet rolls with rich pumpkin flavor and cozy spices. While they require a bit of time and patience with rising, the result is deeply satisfying — soft, aromatic, and perfect for fall mornings or holiday gatherings. Whether you bake them fresh for guests or prepare them ahead for a special breakfast, they’re sure to become a cherished recipe in your baking rotation.
Pumpkin Cinnamon Rolls
Soft and fluffy pumpkin cinnamon rolls filled with a spiced brown sugar filling and topped with a luscious cream cheese frosting. Perfect for cozy fall mornings or holiday brunches.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3/4 cup whole milk, warmed to 110°F
- 2 1/4 tsp active dry yeast
- 1/2 cup granulated sugar, divided
- 1/2 cup pumpkin puree
- 1/4 cup unsalted butter, melted
- 1 large egg, at room temperature
- 3 3/4 cups all-purpose flour
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened (for filling)
- 1 cup brown sugar, packed (for filling)
- 2 tbsp ground cinnamon (for filling)
- 4 oz cream cheese, softened (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 1 cup powdered sugar (for frosting)
- 1/2 tsp vanilla extract (for frosting)
- 1–2 tbsp heavy cream or milk (to adjust frosting consistency)
Instructions
- Warm the milk to about 110°F. In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.
- Add the remaining sugar, pumpkin puree, melted butter, and egg to the yeast mixture. Mix to combine.
- In a separate bowl, whisk together the flour, salt, and spices. Add to the wet ingredients and mix using the dough hook until a dough forms.
- Knead the dough for 5–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–2 hours, or until doubled in size.
- In a small bowl, mix together the softened butter, brown sugar, and cinnamon for the filling.
- Roll the dough into a large rectangle on a floured surface. Spread the cinnamon-sugar filling evenly over the dough.
- Roll the dough up tightly from the long edge, then cut into 12 equal rolls.
- Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.
- Preheat the oven to 350°F (175°C). Bake rolls for 25–30 minutes, or until golden brown and cooked through.
- While rolls are baking, make the frosting by beating the cream cheese and butter until smooth. Add powdered sugar, vanilla, and cream or milk until desired consistency is reached.
- Spread frosting over warm rolls before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Ensure your yeast is fresh for the best rise.
- These rolls can be made the night before and baked in the morning.
- You can freeze the baked rolls without frosting and frost before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 370
- Sugar: 24g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
