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Easy Homemade Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

iamwinfred
These Pumpkin Cinnamon Rolls are soft, fluffy, and laced with warm pumpkin spice flavor, wrapped in a pillowy dough that's surprisingly easy to make. Pumpkin puree makes the dough incredibly tender and moist, giving each roll a beautiful golden hue and a crumb that stays soft even the next day. Loaded with a brown sugar and spice filling and finished with a luscious cream cheese frosting that melts into every swirl, these rolls are the ultimate cozy fall breakfast — perfect for lazy weekends, holiday brunches, or any morning that deserves something special.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Brunch
Cuisine American
Servings 12 rolls
Calories 400 kcal

Equipment

  • Stand mixer with dough hook Or large bowl for hand kneading
  • Large mixing bowls
  • Measuring cups and spoons
  • 9x13-inch baking dish
  • Rolling Pin
  • Sharp knife or unflavored dental floss For cutting rolls cleanly
  • Plastic wrap or clean kitchen towel
  • Small saucepan or microwave-safe bowl For warming milk
  • Instant-read thermometer To check milk temperature
  • Parchment paper
  • Hand mixer or whisk For frosting
  • Offset spatula or butter knife For spreading filling and frosting

Ingredients
  

For the Dough

  • 3/4 cup warm whole milk About 180ml, heated to 110°F (43°C)
  • 2 1/4 tsp active dry yeast 1 standard packet (7g)
  • 1/4 cup granulated sugar 50g, divided
  • 1/2 cup pure pumpkin puree 120g, not pumpkin pie filling
  • 1/3 cup unsalted butter 75g, melted and slightly cooled
  • 1 large egg Room temperature
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 3 1/2 cups all-purpose flour 420g, plus up to 1/2 cup (60g) more; spoon into measuring cup and level off

For the Filling

  • 1/3 cup unsalted butter 75g, softened to room temperature
  • 3/4 cup packed brown sugar 165g, light or dark
  • 2 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground nutmeg

For the Cream Cheese Frosting

  • 4 oz cream cheese 113g, softened to room temperature
  • 1 cup powdered sugar 120g, sifted
  • 3 tbsp whole milk or heavy cream Use 3 tbsp for thick frosting, up to 4 tbsp for a thinner pourable glaze
  • 1/2 tsp vanilla extract
  • salt Pinch

Instructions
 

  • Combine warm milk (105–115°F / 40–46°C), 1 tablespoon of the sugar, and the yeast in the bowl of a stand mixer; stir gently and let sit for 5–10 minutes until foamy and bubbly. If no foam forms, the yeast is inactive — discard and start over with fresh yeast.
  • Add the pumpkin puree, melted butter, egg, vanilla, salt, pumpkin pie spice, and remaining sugar to the yeast mixture; mix on low to combine, then add 3½ cups flour and knead with the dough hook on medium for 6–8 minutes until smooth and slightly tacky, adding flour one tablespoon at a time only if the dough sticks to the bowl.
  • Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 to 1½ hours until doubled in size.
  • Stir together the brown sugar, cinnamon, pumpkin pie spice, and nutmeg in a small bowl; set aside and ensure your butter is fully softened to room temperature.
  • Punch down the risen dough and roll it out on a lightly floured surface into a 14x18-inch rectangle about ¼ inch thick; if it springs back, let it rest 5 minutes and try again.
  • Spread the softened butter evenly over the dough leaving a ½-inch bare border along the far long edge, then sprinkle the brown sugar spice mixture over the butter and press it in lightly with your hands.
  • Tightly roll the dough from the long edge closest to you into a log and pinch the seam to seal, then cut into 12 equal pieces (about 1.5 inches thick) using a sharp knife or unflavored dental floss.
  • Arrange the rolls cut-side up in a greased 9x13-inch baking dish, cover loosely, and let rise in a warm spot for 30–45 minutes until puffed and touching. (Overnight option: refrigerate covered, then rest at room temperature 30–45 minutes before baking.)
  • Preheat oven to 350°F (175°C) and bake for 23–27 minutes until the tops are golden and the centers are cooked through, tenting loosely with foil if browning too quickly; cool in the pan for at least 10 minutes before frosting.
  • Beat the softened cream cheese until smooth, mix in the sifted powdered sugar, vanilla, and salt, then add milk one tablespoon at a time until your desired spreading or drizzling consistency is reached.
  • Spread the cream cheese frosting generously over the warm rolls and serve immediately while the frosting melts into every swirl.

Notes

  • Use room temperature ingredients. Pull the egg and butter from the fridge 30 minutes before starting to ensure even dough texture and proper yeast activity.
  • Always proof the yeast. If it doesn't foam within 10 minutes, check the expiration date and milk temperature — inactive yeast means flat rolls. Start over with a fresh packet.
  • Measure flour correctly. Spoon flour into the measuring cup and level off with a knife; scooping directly from the bag compacts the flour and leads to dense rolls.
  • Pumpkin puree only — not pie filling. Pumpkin pie filling is pre-sweetened and spiced and will throw off the flavor balance and make the dough too sweet.
  • Don't over-flour the dough. A slightly tacky dough is correct and produces soft, pillowy rolls. Only add extra flour one tablespoon at a time if truly necessary.
  • Chill before cutting (optional). Place the rolled dough log in the freezer for 10–15 minutes before slicing for cleaner, neater cuts.
  • Don't overbake. Pull the rolls when the centers look just barely set — they continue cooking in the hot pan, and overbaked rolls turn dry.
  • Make-ahead option. Assemble rolls through Step 8, cover tightly, and refrigerate overnight. Rest at room temperature 30–45 minutes before baking, adding about 5 minutes to the bake time.
  • Storage. Store unfrosted rolls airtight at room temperature up to 2 days, or refrigerate frosted rolls up to 5 days. Freeze unfrosted rolls individually wrapped for up to 2 months; add fresh frosting after reheating.
  • Reheating. Microwave individual rolls for 20–30 seconds, or warm in a 300°F oven covered with foil for 8–10 minutes. Add a fresh swipe of frosting before serving if needed.

Nutrition

Serving: 1RollCalories: 400kcalCarbohydrates: 60gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 28gVitamin A: 40IUVitamin C: 2mgCalcium: 6mgIron: 10mg
Keyword cream cheese frosting, fall baking, make ahead breakfast, pumpkin cinnamon rolls, pumpkin spice
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