Pumpkin Cinnamon Rolls

These soft pumpkin cinnamon rolls bring together a pillowy pumpkin dough, a buttery brown sugar swirl, and a smooth cream cheese frosting. They are warmly spiced without being overpowering, and the pumpkin keeps every roll tender for days.

This is the kind of fall breakfast that makes the whole kitchen smell like a bakery. The dough is simple to mix, easy to roll, and forgiving enough for a relaxed weekend baking project.

Why You’ll Love These Pumpkin Cinnamon Rolls

• Soft and fluffy: Pumpkin purée adds moisture and gives the dough a beautiful golden color.
• Warm fall flavor: Cinnamon and pumpkin pie spice make every bite cozy.
• Make-ahead friendly: Assemble the rolls the night before and bake them fresh in the morning.
• Rich cream cheese frosting: The tangy topping balances the sweet cinnamon filling.

Ingredients You’ll Need

For the Pumpkin Dough

• 3/4 cup warm whole milk, about 110°F
• 2 1/4 teaspoons instant yeast
• 1/4 cup granulated sugar
• 1/2 cup pumpkin purée
• 1 large egg, room temperature
• 1/4 cup unsalted butter, melted and cooled
• 3 1/2 cups all-purpose flour, plus more as needed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt

For the Cinnamon Filling

• 1/2 cup unsalted butter, very soft
• 3/4 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice

For the Cream Cheese Frosting

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1–2 tablespoons milk

How to Make Pumpkin Cinnamon Rolls

1. Activate the yeast: Stir the warm milk, yeast, and a teaspoon of the sugar together. Let it stand for 5 minutes, until lightly foamy.
2. Mix the wet ingredients: Whisk in the remaining sugar, pumpkin purée, egg, and melted butter.
3. Make the dough: Add the flour, cinnamon, and salt. Mix until a shaggy dough forms, then knead for 7–9 minutes until smooth and slightly tacky.
4. Let it rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 60–75 minutes, until doubled.
5. Fill and roll: Roll the dough into a 12-by-18-inch rectangle. Spread with softened butter and sprinkle evenly with brown sugar, cinnamon, and pumpkin pie spice. Roll up tightly from a long edge.
6. Slice the rolls: Cut into 12 even pieces and arrange in a greased 9-by-13-inch baking dish.
7. Rise again: Cover and let the rolls puff for 25–35 minutes while the oven heats to 350°F.
8. Bake: Bake for 23–27 minutes, until lightly golden and the center rolls are cooked through.
9. Frost and serve: Beat the cream cheese, butter, powdered sugar, vanilla, and enough milk to make a spreadable frosting. Spoon it over the warm rolls.

Tips for the Best Results

• Use pure pumpkin purée, not pumpkin pie filling.
• The milk should feel warm, not hot. Milk that is too hot can weaken the yeast.
• Add extra flour one tablespoon at a time only if the dough is too sticky to handle. A slightly tacky dough makes softer rolls.
• For tidy spirals, use unflavored dental floss to slice the log.
• Let the rolls cool for about 10 minutes before frosting so the topping stays creamy instead of melting completely.

Make-Ahead and Storage

To prepare the rolls overnight, cover the shaped rolls tightly and refrigerate for up to 14 hours. In the morning, let them stand at room temperature for 45–60 minutes before baking.

Store leftovers covered in the refrigerator for up to 4 days. Reheat an individual roll for 15–20 seconds in the microwave. Unfrosted rolls can also be frozen for up to 2 months.

Frequently Asked Questions

Can I use active dry yeast?

Yes. Use the same amount and let it foam in the warm milk for 8–10 minutes before mixing the dough.

Why did my cinnamon rolls turn out dense?

Dense rolls usually come from adding too much flour, using inactive yeast, or cutting the rising time short. The dough should be soft and slightly tacky before the first rise.

Can I make these without cream cheese frosting?

Absolutely. A simple vanilla glaze made with powdered sugar, milk, and vanilla works beautifully.

Can I use homemade pumpkin purée?

Yes, as long as it is thick and well drained. Watery purée can make the dough overly sticky.

Pumpkin Cinnamon Rolls

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• Author: Emma & Ella Frost
• Total Time: 2 hours 35 minutes
• Yield: 12 rolls 1x
• Diet: Vegetarian

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Description

Soft pumpkin cinnamon rolls with a buttery brown sugar swirl and tangy cream cheese frosting.

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Ingredients

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3/4 cup warm whole milk, about 110°F

2 1/4 teaspoons instant yeast

1/4 cup granulated sugar

1/2 cup pumpkin purée

1 large egg

1/4 cup unsalted butter, melted and cooled

3 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon fine salt

Filling: 1/2 cup softened butter, 3/4 cup brown sugar, 1 tablespoon cinnamon, 1/2 teaspoon pumpkin pie spice

Frosting: 4 ounces cream cheese, 2 tablespoons butter, 1 cup powdered sugar, 1/2 teaspoon vanilla, 1–2 tablespoons milk

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Instructions

1. Activate the yeast: Stir warm milk, yeast, and 1 teaspoon sugar together; rest for 5 minutes until lightly foamy.
2. Mix the wet ingredients: Whisk in the remaining sugar, pumpkin purée, egg, and melted butter.
3. Make the dough: Add flour, cinnamon, and salt. Knead for 7–9 minutes until smooth and slightly tacky.
4. Let it rise: Transfer to a greased bowl, cover, and rise for 60–75 minutes, until doubled.
5. Fill and roll: Roll into a 12-by-18-inch rectangle, spread with butter, and sprinkle with brown sugar and spices. Roll tightly from a long edge.
6. Slice the rolls: Cut into 12 pieces and arrange in a greased 9-by-13-inch dish.
7. Rise again: Cover and let puff for 25–35 minutes while the oven heats to 350°F.
8. Bake: Bake for 23–27 minutes, until lightly golden and cooked through.
9. Frost and serve: Beat frosting ingredients until smooth and spread over the warm rolls.

Notes

Use pure pumpkin purée, not pumpkin pie filling. Add extra flour only one tablespoon at a time so the rolls stay soft. For overnight rolls, refrigerate after shaping and let stand at room temperature for 45–60 minutes before baking.

• Prep Time: 30 minutes
• Rise Time: 1 hour 40 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 385
• Sugar: 25 g
• Sodium: 210 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 65 mg