Pumpkin Cinnamon Rolls
📌 Save on Pinterest

Pumpkin Cinnamon Rolls with Cream Cheese Glaze

by

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe Print Recipe

Warm, tender swirls of spiced dough and sticky-sweet filling—Pumpkin Cinnamon Rolls bring fall to your kitchen in the most comforting way. Soft pumpkin-enriched dough, a brown-sugar cinnamon ribbon, and a glossy cream cheese glaze combine into pillowy rolls that release a cozy aroma the moment they come out of the oven, perfect for weekend breakfasts or holiday brunches.

Why You’ll Love ThisPumpkin Cinnamon Rolls Recipe

  • Quick and easy to prepare with pantry-friendly ingredients and straightforward steps for novice bakers.
  • Hands-on pumpkin adds moistness and subtle autumn spice without overwhelming the classic cinnamon roll flavor.
  • Perfect for family meals or entertaining—make ahead, refrigerate, or freeze for busy mornings.

A Little Background

Cinnamon rolls have long been a cozy bakery staple, and this pumpkin variation brings a seasonal twist that’s especially popular in autumn. Enriching the dough with pumpkin puree keeps the rolls soft and tender while pumpkin pie spices deepen the flavor. Whether inspired by holiday traditions or a chilly weekend craving, these rolls are a modern take on a classic treat.

Key Ingredients for perfect Pumpkin Cinnamon Rolls

  • Pumpkin puree: Adds moisture, color, and a subtle fall flavor to the dough.
  • Active dry yeast: Leavens the dough, creating that soft, airy texture.
  • Brown sugar + cinnamon: The warm, caramel-like filling that defines these rolls.
  • Butter: Used in both dough and filling for richness and tender crumb.
  • Cream cheese glaze: A tangy-sweet finish that melts into the warm spirals.

Step-by-Step Instructions to make Pumpkin Cinnamon Rolls

  1. Warm milk (about 105–115°F) and stir in a little sugar, then sprinkle with active dry yeast. Let it bloom until foamy, about 5–10 minutes.
  2. In a mixing bowl, combine pumpkin puree, melted butter, eggs, remaining sugar, and a pinch of salt. Add the yeast-milk mixture and blend until combined.
  3. Gradually add all-purpose flour and mixer-knead or hand-knead until a soft, slightly tacky dough forms. Knead until smooth and elastic, about 6–8 minutes.
  4. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled in size, roughly 1 hour.
  5. Punch down the dough, roll it out on a floured surface into a rectangle about 12×16 inches. Spread softened butter over the surface.
  6. Evenly sprinkle a mixture of brown sugar, ground cinnamon, and optionally pumpkin pie spice over the buttered dough.
  7. Tightly roll the dough from the long side into a log, pinch the seam to seal, and slice into even rolls (typically 9–12 pieces). Place the rolls cut-side up in a greased baking pan.
  8. Cover and allow the rolls to rise again until puffy, about 30–45 minutes while you preheat the oven to 350°F (175°C).
  9. Bake the rolls in the preheated oven for about 20–25 minutes, until golden brown and set in the center. Avoid overbaking to keep them soft.
  10. While warm, spread a cream cheese glaze (softened cream cheese, powdered sugar, a little milk or cream, and vanilla) over the rolls so it seeps into the swirls. Serve warm.

Pro Tips & Variations

  • For best rise, proof yeast in milk that’s warm but not hot—too hot will kill the yeast.
  • Make ahead: assemble rolls, refrigerate overnight, then bake in the morning for fresh, warm buns.
  • Variations: Add chopped pecans or raisins to the filling, or swap the cream cheese glaze for a maple glaze for extra fall flavor.

Serving Suggestions

Serve these Pumpkin Cinnamon Rolls fresh and warm with coffee, spiced latte, or a glass of cold milk. They’re ideal for holiday brunches, cozy weekend breakfasts, or as an indulgent dessert with a scoop of vanilla ice cream.

Homemade pumpkin cinnamon rolls—soft, spiced, and finished with a creamy glaze.

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

Pillowy-soft rolls made with pumpkin-kissed dough, a brown sugar–cinnamon swirl, and a luscious cream cheese frosting. Cozy fall flavors in every warm bite!
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 1 hour 35 minutes
Total Time 2 hours 30 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 rolls
Calories 360 kcal

Equipment

  • Stand mixer with dough hook
  • Mixing Bowls
  • Rolling Pin
  • 9×13-inch baking pan
  • Bench scraper or sharp knife
  • Instant-read thermometer (optional)

Ingredients
  

Pumpkin Dough

  • 1 cup whole milk warm, 105–115°F (40–46°C)
  • 1/4 cup granulated sugar divided, for activating yeast and dough
  • 2 1/4 tsp active dry yeast
  • 3/4 cup pumpkin puree plain, not pie filling
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 tsp fine sea salt
  • 1 tsp pumpkin pie spice or a blend of cinnamon, nutmeg, ginger
  • 3 3/4 cups all-purpose flour spooned & leveled, plus more for dusting

Cinnamon Filling

  • 6 tbsp unsalted butter softened
  • 3/4 cup dark brown sugar packed
  • 1 1/2 tbsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp fine sea salt balances sweetness
  • 1/2 cup chopped pecans optional, for crunch

Cream Cheese Frosting

  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1 1/4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 2 tbsp milk or heavy cream as needed for spreading consistency
  • pinch of salt to taste

Instructions
 

  • Bloom the yeast: Warm the milk to 105–115°F (40–46°C). In a small bowl, combine warm milk with 1 teaspoon of the sugar. Sprinkle the yeast over the top and let sit until foamy, 5–10 minutes.
  • Make the dough: In the bowl of a stand mixer, whisk together the remaining sugar, pumpkin puree, melted butter, egg, vanilla, salt, and pumpkin pie spice. Add the bloomed yeast mixture and mix to combine.
  • Add flour: With the dough hook on low, add the flour in 2–3 additions until a soft, slightly tacky dough forms. Increase to medium and knead until smooth and elastic, 6–8 minutes (or knead by hand 8–10 minutes).
  • First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes depending on room temperature.
  • Prepare filling: In a small bowl, combine brown sugar, cinnamon, pumpkin pie spice, and salt. Set out the softened butter for spreading.
  • Roll out: Punch down the dough and turn onto a lightly floured surface. Roll into a 12×18-inch (30×46 cm) rectangle with the long side facing you.
  • Fill and roll: Spread the softened butter evenly over the dough. Sprinkle the sugar–spice mixture over the butter and gently press to adhere. Add pecans, if using. Tightly roll up from the long edge to form a log; pinch the seam to seal.
  • Cut: Trim the ends if needed, then slice into 12 even rolls using a sharp knife or floss. Arrange cut-side up in a greased 9×13-inch pan, leaving slight space between rolls.
  • Second rise: Cover and let rise until puffy, 30–45 minutes. Meanwhile, preheat the oven to 350°F (175°C).
  • Bake: Bake for 22–27 minutes, until the centers are just set and the tops are lightly golden. Avoid overbaking to keep the rolls soft and gooey.
  • Frosting: Beat cream cheese and butter until smooth. Mix in powdered sugar, vanilla, a pinch of salt, and enough milk/cream to reach a spreadable glaze.
  • Finish and serve: Spread frosting over warm rolls so it melts into the swirls. Serve warm and enjoy!

Notes

Overnight option: Assemble the rolls in the pan, cover tightly, and refrigerate up to 16 hours. Bring to room temperature while the oven preheats, let rise until puffy, then bake as directed.
Dough feel matters more than flour amount: Add the last 1/4 cup of flour only if the dough is too sticky; it should be soft, slightly tacky, and clean the sides of the bowl.
Yeast tips: Milk that’s too hot can kill yeast. Aim for 105–115°F (40–46°C) and wait for visible foam before mixing into the dough.
Storage: Keep leftover rolls covered at room temperature 1 day or refrigerated up to 4 days. Rewarm in a 300°F (150°C) oven for 8–10 minutes or microwave in short bursts until soft.
Frosting flavor twists: Add a touch of maple extract or swap part of the milk for maple syrup. A sprinkle of extra cinnamon or chopped toasted pecans on top is delicious.
Nutrition is an estimate and will vary based on exact ingredients and portion size.

Nutrition

Calories: 360kcalCarbohydrates: 53gProtein: 6gFat: 13gSaturated Fat: 7gCholesterol: 50mgSodium: 260mgPotassium: 160mgFiber: 2gSugar: 24gVitamin A: 3500IUVitamin C: 1mgCalcium: 80mgIron: 2.6mg
Keyword cinnamon rolls, Pumpkin, Pumpkin Cinnamon Rolls
Tried this recipe?Let us know how it was!