Nothing says fall quite like the scent of fresh-baked goodness drifting through the kitchen. These Pumpkin Cinnamon Rolls capture the essence of autumn with their tender, fluffy layers, rich pumpkin spice filling, and a silky cream cheese glaze that melts into each warm, gooey spiral.
This recipe takes a beloved classic and gives it an autumn twist you’ll want to enjoy all season long.
Inspired by the changing leaves and pumpkin patches of October, this breakfast treat is perfect for lazy weekends, holiday mornings, or any day you need a little fall magic. The dough is rich and soft thanks to real pumpkin purée, while the filling features brown sugar, cinnamon, and pumpkin pie spice.
Once they’re baked to golden perfection, you’ll slather them with velvety cream cheese frosting. It’s the kind of recipe that instantly becomes a family favorite.
Ingredients
For the Dough:
- ¾ cup warm milk (110°F)
- 2 ¼ teaspoons active dry yeast
- ½ cup granulated sugar
- ⅓ cup melted butter
- ½ cup canned pumpkin purée
- 1 egg
- 1 teaspoon salt
- 4 cups all-purpose flour (plus more for kneading)
For the Filling:
- ⅓ cup unsalted butter, softened
- ¾ cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (to thin, if needed)
How to Make Pumpkin Cinnamon Rolls
Begin by warming your milk to around 110°F, then pour it into the bowl of a stand mixer. Sprinkle the yeast over the warm milk and let it sit for about five minutes until it becomes foamy. Add the sugar, melted butter, pumpkin purée, egg, and salt to the bowl and mix to combine.
Using the dough hook attachment, begin adding the flour one cup at a time, mixing after each addition. Continue kneading the dough for about six to eight minutes, or until it’s smooth and slightly tacky but not sticky.
Transfer the dough to a lightly greased bowl, cover it with a clean towel, and let it rise in a warm area for about an hour or until it has doubled in size. While the dough is rising, prepare the filling by combining the brown sugar, cinnamon, and pumpkin pie spice in a small bowl.
Set aside and make sure your butter is softened and ready for spreading.
Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle approximately 16×12 inches. Spread the softened butter evenly over the surface, then sprinkle the spiced brown sugar mixture generously across the entire rectangle.
Starting from the long side, roll the dough tightly into a log. Use a sharp knife or dental floss to cut the log into 12 equal slices.
Place the rolls into a greased 9×13 inch baking dish, cover with a towel, and let them rise for another 30 to 45 minutes until puffed. Preheat your oven to 350°F while the rolls are rising. Bake the rolls for 22 to 25 minutes or until golden brown and cooked through in the center. Let them cool slightly before frosting.
To make the cream cheese frosting, beat the cream cheese and butter together in a medium bowl until smooth. Add the powdered sugar and vanilla extract, and beat again until fluffy. If needed, add a tablespoon or two of milk to thin the frosting to your desired consistency.
Spread generously over the warm rolls so the frosting melts into all the nooks and crannies.
Tips, Variations & Make-Ahead
These rolls can be prepared the night before! After slicing the rolls and placing them in the baking dish, cover them tightly and refrigerate overnight. In the morning, allow them to come to room temperature and rise before baking.
You can also make them dairy-free by using plant-based milk, vegan butter, and dairy-free cream cheese.
For added texture and fall flair, sprinkle chopped pecans or walnuts over the filling before rolling. If you’re looking for an extra touch of indulgence, drizzle maple glaze over the top or serve them with a warm spiced latte.
Storage & Reheating Instructions
Store leftover rolls in an airtight container in the refrigerator for up to four days. To reheat, warm a roll in the microwave for about 20 seconds, covering it with a damp paper towel to keep it soft. These rolls also freeze beautifully.
Freeze them after baking (without frosting), then thaw and frost when ready to serve.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes! You can substitute it one-to-one. With instant yeast, you can skip the step of blooming it in warm milk—just mix it directly with the dry ingredients.
Can I use fresh pumpkin instead of canned?
Absolutely. Just make sure your homemade purée is thick and not too watery. Strain it through cheesecloth if needed.
Can I make these without a stand mixer?
Definitely. You can knead the dough by hand—just be prepared to knead for about 10–12 minutes until smooth and elastic.
