These Pumpkin Cinnamon Rolls are made with a soft, tender pumpkin dough, a gooey cinnamon-sugar swirl, and a silky cream cheese frosting. Serve them warm with a mug of coffee for a cozy autumn breakfast.
One great feature of these pumpkin cinnamon rolls is that they’re easy to make ahead. Below you’ll find options for refrigerating overnight or freezing the shaped rolls for up to a month.
Easy Pumpkin Cinnamon Rolls Recipe
Few things beat the aroma of coffee and freshly baked cinnamon rolls in the morning. This pumpkin cinnamon roll recipe is classic fall comfort: pumpkin puree folded into the dough for genuine pumpkin flavor, a cinnamon-brown sugar swirl, and a generous layer of cream cheese frosting.
If you want to vary the flavor, swap the cinnamon in the filling for pumpkin pie spice or add a touch of maple syrup to the frosting for a seasonal twist.
Key Ingredients
- Water – lukewarm water helps activate the yeast. You can substitute warm milk (no more than 115°F) if you prefer.
- Sugar – granulated sugar is used in the dough; honey can be substituted in the same quantity if desired.
- Yeast – active dry yeast is called for and should be proofed in warm liquid until bubbly.
- Butter – use melted or very soft butter for both the dough and the filling.
- Pumpkin Puree – canned pumpkin puree works well and is convenient; homemade puree can be used if you prefer.
- Eggs – large eggs, preferably at room temperature, help with rise and add richness.
- Brown Sugar – light or dark brown sugar both work; dark brown sugar gives a stronger molasses note.
- Cream Cheese – softened cream cheese mixes best at room temperature for the frosting.
How to Make Pumpkin Spice Cinnamon Rolls
- Activate the yeast. In a stand mixer bowl, combine lukewarm water, sugar, and yeast. Stir and let sit 5–10 minutes until bubbly.
- Make the dough. Add softened butter, pumpkin puree, eggs, salt, and 3 cups of flour to the yeast mixture. Mix on low until combined. Gradually add the remaining flour (about 2½ cups), adding up to 1 cup more only if needed, until the dough pulls away from the bowl. Knead on low for 3 minutes.
- Proof the dough. Cover the bowl with a kitchen towel and let the dough rise in a warm spot until doubled, about 30 minutes.
- Roll the dough. Turn the dough onto a floured surface, shape into a small rectangle, then roll to roughly 24″ x 18″ and about 1/2″ thick.
- Prepare the filling. Spread softened butter over the rolled dough, then sprinkle evenly with brown sugar and cinnamon. Press gently so the filling adheres.
- Roll and cut. Starting from a long side, roll the dough into a tight log. Cut into twelve 1″ slices using a sharp knife or unflavored floss.
Step 2 – Roll And Cut The Cinnamon Rolls
- After the first rise, roll the dough to a 24″ x 18″ rectangle about 1/2″ thick.
- Spread softened butter over the surface, then sprinkle with brown sugar and cinnamon and gently press to adhere.
- Roll tightly from a long edge and slice into 1″ rounds. Place slices 1/2″–1″ apart in a greased 9 x 13″ pan, cover loosely, and let rise another 30 minutes or until doubled and touching.
Step 3 – Make The Cream Cheese Icing
- Beat room-temperature butter and cream cheese until light and fluffy. With the mixer on low, add 3 cups powdered sugar, 2 tablespoons milk, and vanilla. Mix until combined, then beat on high until fluffy.
- Adjust with more powdered sugar or milk to reach the desired consistency.
Step 4 – Bake
- Preheat the oven to 350°F. Bake the rolls for 18–22 minutes, until golden on top and bottom.
- Remove from the oven and spread the frosting over the warm rolls. Let cool 5 minutes, then serve warm.
Frequently Asked Questions
Yes. After shaping and cutting, wrap the pan tightly and refrigerate overnight; bake the next morning as directed. You can also make the dough and refrigerate it overnight, then shape and bake the next day. For longer storage, freeze the shaped rolls in the pan (well wrapped) for up to 1 month. Move them to the fridge the night before baking and bake as usual the following morning.
Bake at 350°F. This gives the rolls time to rise slightly during baking while ensuring the centers cook through without the filling leaking out.
Yes. Hand-kneading works fine; expect kneading time to be roughly double what a mixer requires. Knead until the dough is smooth and elastic, then proceed with the recipe.
Storing and Reheating
- Refrigerator: Wrap leftovers and refrigerate up to 3 days.
- Freezer: Wrap tightly and freeze up to 1 month. Thaw overnight in the refrigerator.
- To Reheat: Warm a single roll in the microwave, or heat a whole pan in a 300°F oven for 10–15 minutes. Add a dollop of frosting after reheating for extra indulgence.
Pumpkin Cinnamon Rolls Recipe
Ingredients
Pumpkin Cinnamon Roll Dough
- 2 cups water, lukewarm
- 1/4 cup sugar
- 2 tablespoons active dry yeast
- 1/2 cup pumpkin puree
- 2 tablespoons butter, room temperature
- 2 large eggs
- 1 tablespoon salt
- 5½–6 cups all-purpose flour
Cinnamon Roll Filling
- 6 tablespoons butter, room temperature
- 1 cup light brown sugar
- 2 tablespoons cinnamon
Cream Cheese Frosting
- 1/4 cup butter, room temperature
- 4 ounces cream cheese, room temperature
- 3–4 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Pumpkin Cinnamon Roll Dough
- Combine warm water, sugar, and yeast in a stand mixer bowl. Let sit 5–10 minutes until bubbly.
- Add soft butter, pumpkin puree, eggs, salt, and 3 cups flour. Mix on low for 2 minutes.
- Add 2½ more cups flour, stirring on low; add up to 1 cup more only if needed until the dough pulls from the bowl. Knead on low for 3 minutes.
- Cover and let rise in a warm place about 30 minutes or until doubled.
Rolling and Cutting Cinnamon Rolls
- Turn the dough onto a floured surface and roll to a 24″ x 18″ rectangle about 1/2″ thick.
- Spread soft butter over the dough, sprinkle brown sugar and cinnamon evenly, and press gently.
- Roll from a long side into a tight log and cut into 1″ slices. Place slices 1/2″–1″ apart in a greased 9 x 13″ pan, cover, and let rise another 30 minutes or until doubled.
Baking
- Preheat oven to 350°F. Bake 18–22 minutes until golden.
- Spread frosting over warm rolls, let cool 5 minutes, then serve.
Cinnamon Roll Icing
- Beat room-temperature butter and cream cheese until fluffy. Add powdered sugar and vanilla on low, then beat on high until light.
- Adjust thickness with more powdered sugar or a splash of milk, then spread generously over warm rolls.
Video
Notes
Nutrition
| Carbohydrates: 99 g
| Protein: 9 g
Disclaimer: Nutritional values are estimates.
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Homemade Pumpkin Cinnamon Rolls are a warm, comforting fall breakfast. They bake up tender and flavorful, then finish with a silky cream cheese frosting that makes each bite irresistible.