There’s something magical about fall that just begs for the warm hug of pumpkin cinnamon rolls. Picture this: a pan of pillowy, golden rolls swirled with pumpkin spice goodness, the sweet scent of cinnamon drifting through your kitchen, and maybe—just maybe—a cozy cup of iced coffee topped with pumpkin cream cold foam sitting by your side. (Because if you’re anything like me, coffee and baked goods are a non-negotiable duo.)
I still remember the first time I tested pumpkin in my cinnamon roll dough. My kids hovered around the oven like little hawks, noses twitching at that unmistakable autumn aroma. By the time the rolls hit the table, they were gone in ten minutes flat. That’s when I knew—pumpkin cinnamon rolls weren’t just a recipe; they were a memory in the making.
Table of Contents
Why You’ll Love These Pumpkin Cinnamon Rolls
- Soft, fluffy dough with just the right amount of pumpkin puree mixed in.
- Swirls of brown sugar and cinnamon that taste like fall in every bite.
- Cream cheese glaze that drips down the sides (the best part for finger-licking).
- They’re freezer-friendly—perfect for busy mornings or holiday prep.
What Do Pumpkin Cinnamon Rolls Taste Like?
Think of your favorite classic cinnamon rolls but upgraded with a pumpkin-spice twist. They’re slightly richer, a little earthier from the pumpkin puree, and warmly spiced with cinnamon and nutmeg. Pairing one with a cup of coffee feels like pulling on your favorite sweater on the first crisp morning of the season.
Ingredients You’ll Need for Pumpkin Cinnamon Rolls
When it comes to making the best pumpkin cinnamon rolls, the ingredients really set the stage for that cozy, fall-inspired flavor. Each one plays its part in creating soft, fluffy dough and those irresistible pumpkin spice swirls. Here’s what you’ll need (and why they matter):
For the Dough
- All-purpose flour (3 ½ cups): The backbone of the recipe, giving your rolls structure and that pillowy bite. If you want to experiment with whole grains, you can try substituting half with whole wheat flour, but keep in mind they’ll be a bit denser.
- Canned pumpkin puree (½ cup): This is where the magic happens. Pumpkin adds natural moisture, a subtle sweetness, and that earthy flavor we love in fall recipes. Make sure you’re using 100% pumpkin puree—not pumpkin pie filling, which has extra sugar and spices added in.
- Warm milk (½ cup): The warmth helps activate the yeast, ensuring your dough rises beautifully. I recommend whole milk for richness, but 2% works in a pinch.
- Melted butter (¼ cup): Adds tenderness to the dough and that classic buttery flavor. It also helps balance the pumpkin’s natural density.
- Granulated sugar (¼ cup): Feeds the yeast and adds just enough sweetness without overpowering the filling.
- One large egg: Gives the dough structure and richness. Room temperature is best for smoother mixing.
- Instant yeast (2 ¼ tsp): The powerhouse that makes the rolls fluffy and airy. Instant yeast saves you time since you don’t need to proof it separately.
- Salt (½ tsp): Balances the sweetness and enhances all the other flavors.
- Ground cinnamon (1 tsp): Infuses the dough with that warm, cozy spice from the very beginning.
For the Filling
- Brown sugar, packed (½ cup): Creates that gooey, caramel-like swirl inside each roll. Brown sugar’s molasses flavor pairs perfectly with pumpkin.
- Ground cinnamon (2 tsp): A second hit of cinnamon doubles down on that fall spice flavor.
- Softened butter (2 tbsp): Helps the sugar and cinnamon stick to the dough, making those swirls melt into a soft, sticky filling.
For the Cream Cheese Glaze
- Cream cheese, softened (4 oz): The star of the glaze—rich, tangy, and perfect for balancing sweetness.
- Powdered sugar (½ cup): Dissolves quickly into a smooth, sweet glaze.
- Vanilla extract (1 tsp): Adds warmth and depth, giving the glaze that little extra something.
- Milk (2–3 tbsp): Adjusts the consistency, making it silky enough to drizzle generously over warm rolls.
Jessica’s Tip: If you love all things fall (and let’s be honest, who doesn’t?), you might also enjoy my Apple Pumpkin Streusel Muffins. They’re another cozy bake that pairs beautifully with coffee—kind of like cousins to these pumpkin cinnamon rolls.
Step-by-Step Instructions for Pumpkin Cinnamon Rolls
Making pumpkin cinnamon rolls from scratch might sound intimidating, but trust me—you’ve got this. Think of it as a cozy baking project where every step makes your kitchen smell more heavenly than the last. Here’s exactly how to do it:
Step 1: Mix the Dough
In a large mixing bowl, whisk together warm milk, yeast, and sugar. Let it sit for about 5 minutes until the mixture looks foamy and bubbly—this is your yeast waking up and doing its magic.
Now, stir in the pumpkin puree, melted butter, egg, cinnamon, and salt. Slowly add the flour, one cup at a time, until a soft dough begins to form. The dough should be slightly sticky but pull away from the sides of the bowl.
👉 Tip: Pumpkin adds extra moisture, so don’t panic if the dough feels a little tacky. Just dust with flour as needed while kneading.
Step 2: Knead Until Smooth
Transfer the dough to a floured surface and knead for about 6–8 minutes. You’re looking for a smooth, elastic dough that springs back lightly when you press it. This is the foundation of your soft, fluffy pumpkin cinnamon rolls.
Step 3: First Rise
Place the dough in a lightly greased bowl, cover it with a kitchen towel, and set it in a warm, draft-free spot. Let it rise for about 1 hour, or until it doubles in size.
While you’re waiting, this is the perfect time to start brewing a cup of coffee—or if you’re feeling extra festive, try topping it with my Pumpkin Cream Cold Foam for the ultimate fall pairing.
Step 4: Fill and Roll
Once the dough has risen, punch it down gently (this part is oddly satisfying). Roll it out into a rectangle, about 12×16 inches.
Spread softened butter evenly over the surface. Sprinkle on the brown sugar and cinnamon mixture, making sure every inch is covered. Roll the dough up tightly, starting from the long side, to form a log.
Cut the log into even slices—about 12 rolls—and place them in a greased 9×13 baking dish.
Step 5: Second Rise
Cover the pan again and let the rolls rise for another 30 minutes. During this time, they’ll puff up beautifully, filling the pan like cozy little pillows of pumpkin spice goodness.
Step 6: Bake to Golden Perfection
Preheat your oven to 350°F. Bake the pumpkin cinnamon rolls for 20–25 minutes, or until the tops are golden brown and your kitchen smells like a bakery in autumn.
Step 7: Make the Cream Cheese Glaze
While the rolls bake, whip together softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and silky. Adjust the milk to get your desired drizzle consistency.
Step 8: Glaze and Serve
Spread the glaze over the warm rolls, letting it drip into the swirls. Serve immediately—though fair warning, these pumpkin cinnamon rolls tend to disappear fast.
🌟 Jessica’s Note: If you want to prep ahead, assemble the rolls the night before, cover them tightly, and refrigerate. In the morning, bring them back to room temperature and bake fresh. This trick is a lifesaver during the holidays when time (and oven space) is precious.
Tips and Tricks for Perfect Pumpkin Cinnamon Rolls
- Don’t rush the rise. The fluffier the dough, the better the rolls.
- Pumpkin puree is moist—so add flour gradually to avoid sticky dough.
- For a dairy-free version, swap butter with coconut oil and cream cheese glaze with a cashew-based frosting.
- Make ahead: Prepare the rolls, cover, and refrigerate overnight. Just bake fresh the next morning.
Storage
- Countertop: Keep covered up to 2 days.
- Fridge: Store in an airtight container for 4–5 days.
- Freezer: Wrap un-glazed rolls individually and freeze for up to 2 months. Warm before glazing.
FAQs
Can I make these with whole wheat flour?
Yes, but use half white flour and half whole wheat to keep them fluffy.
Can I freeze baked pumpkin cinnamon rolls?
Absolutely! Just skip the glaze until you reheat and serve.
What if I don’t have cream cheese?
A simple vanilla icing (powdered sugar, vanilla, and milk) works just as well.
Conclusion
Pumpkin cinnamon rolls are the coziest way to celebrate the season—soft, spiced, and dripping with sweet glaze. Whether you’re making them for a weekend brunch, holiday breakfast, or just because Tuesday called for comfort food, they’ll bring a little fall magic to your kitchen.
If you enjoyed this recipe, you might also love my Apple Pumpkin Streusel Muffins or Apple Cider Cake.
So go ahead, preheat that oven—your pumpkin cinnamon rolls are waiting!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Pumpkin Cinnamon Rolls
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, fluffy pumpkin cinnamon rolls filled with brown sugar and warm spices, then topped with a luscious cream cheese glaze—perfect for cozy fall mornings.
Ingredients
3 ½ cups all-purpose flour
½ cup canned pumpkin puree
½ cup warm milk
¼ cup melted butter
¼ cup granulated sugar
1 large egg
2 ¼ tsp instant yeast
½ tsp salt
1 tsp ground cinnamon
Filling:
½ cup packed brown sugar
2 tsp ground cinnamon
2 tbsp softened butter
Cream Cheese Glaze:
4 oz softened cream cheese
½ cup powdered sugar
1 tsp vanilla extract
2–3 tbsp milk
Instructions
1. In a large bowl, whisk together warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
2. Stir in pumpkin puree, melted butter, egg, cinnamon, and salt. Gradually add flour until a soft, slightly sticky dough forms.
3. Transfer dough to a floured surface and knead for 6–8 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
5. Roll dough into a 12×16 inch rectangle. Spread softened butter on top, then sprinkle with brown sugar and cinnamon.
6. Roll up the dough tightly from the long side to form a log. Cut into 12 even rolls and place in a greased 9×13 baking dish.
7. Cover and let rise again for 30 minutes until puffy.
8. Preheat oven to 350°F. Bake for 20–25 minutes until golden brown.
9. While rolls bake, whisk together cream cheese, powdered sugar, vanilla, and milk until smooth.
10. Spread glaze over warm rolls and serve immediately.
Notes
Pumpkin adds extra moisture, so dough may feel tacky—lightly flour your hands while kneading if needed.
For overnight prep, assemble rolls and refrigerate before second rise. Bring to room temperature in the morning and bake fresh.
Pairs beautifully with coffee or pumpkin cream cold foam for a perfect fall treat.
