Pumpkin Cinnamon Rolls

The aroma of warm spices swirling through your kitchen as these soft, fluffy Pumpkin Cinnamon Rolls bake is simply irresistible. Each bite delivers a perfect harmony of fall flavors—tender pumpkin-infused dough wrapped around a buttery cinnamon-sugar filling and topped with a luscious cream cheese frosting that slowly melts into every crevice. These seasonal treats elevate the classic cinnamon roll by incorporating real pumpkin puree for incredible moisture and that signature autumn flavor we all crave. You’ll learn how to create bakery-quality Pumpkin Cinnamon Rolls with a foolproof dough that rises beautifully every time, even if you’re a beginner baker.

Why You’ll Love This Recipe

These Pumpkin Cinnamon Rolls are about to become your new fall baking tradition. The dough has a gorgeous orange hue and incredible tenderness that store-bought varieties simply can’t match. What makes these rolls truly special is the contrast between the soft, pillowy pumpkin dough and the gooey, spiced filling that caramelizes slightly at the edges. The tanginess of the cream cheese frosting perfectly balances the warm sweetness of the rolls.

Even if you’ve been intimidated by yeast baking in the past, this recipe breaks everything down into manageable steps. The pumpkin in the dough not only adds flavor but also creates an incredibly forgiving dough that’s less likely to dry out. These homemade spiced pumpkin rolls make your kitchen smell better than any fall-scented candle ever could, and the recipe yields enough to share (though you might not want to!). Plus, you can prepare them the night before and bake in the morning for a stress-free breakfast treat.

Ingredients

For the Pumpkin Dough:

• 4¼ cups (530g) all-purpose flour, plus extra for dusting
• ⅓ cup (67g) granulated sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1 cup (245g) pure pumpkin puree (not pumpkin pie filling)
• ½ cup (120ml) whole milk, warmed to 110°F
• ¼ cup (57g) unsalted butter, melted
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

For the Cinnamon Filling:

• ¾ cup (150g) light brown sugar, packed
• 2 tablespoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ cup (113g) unsalted butter, softened

For the Cream Cheese Frosting:

• 4 ounces (113g) cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk, as needed for consistency

The pure pumpkin puree is essential for authentic fall flavor in these spiced pumpkin rolls—use canned for consistency, or make your own from a sugar pumpkin for deeper flavor. Quality cinnamon makes a noticeable difference in the filling, so opt for fresh, aromatic Ceylon or Saigon cinnamon if possible.

Pro Tips

Achieve Perfect Dough Texture

For truly exceptional Pumpkin Cinnamon Rolls, the dough consistency is crucial. After mixing, it should be slightly tacky but not sticky. If it’s sticking to your fingers, add flour one tablespoon at a time until it reaches the right consistency. The pumpkin naturally adds moisture, so you might need slightly more flour than with traditional cinnamon rolls. A properly kneaded dough should be smooth and elastic—the windowpane test is perfect here. Stretch a small piece of dough; if it forms a thin, translucent “window” without tearing, your gluten is well-developed.

Master the Perfect Roll

When rolling your dough into a rectangle, aim for uniform thickness (about ¼-inch) to ensure even baking. A little trick: use your hands to gently press the dough into a rough rectangle before using the rolling pin, which prevents uneven stretching. After spreading your filling, roll the dough tightly from the long edge for the classic spiral look with more swirls. If the dough sticks, use a bench scraper to help lift it as you roll.

Overnight Rise for Best Flavor

While you can make these Pumpkin Cinnamon Rolls in one day, allowing for an overnight rise in the refrigerator develops significantly better flavor and texture. Simply prepare the rolls up to the point of the second rise, cover them tightly, and refrigerate overnight. The next morning, remove them from the refrigerator and let them sit at room temperature for 45-60 minutes before baking. This slow rise gives the yeast time to create more complex flavors while also making breakfast prep incredibly easy.

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, whisk together 4 cups of the flour, sugar, salt, and instant yeast. In a separate bowl, combine the pumpkin puree, warm milk, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. If using a stand mixer, use the dough hook attachment and knead on medium speed for about 5 minutes. If kneading by hand, turn onto a floured surface and knead for 7-8 minutes. Add the remaining ¼ cup flour as needed until you achieve a soft, slightly tacky dough that pulls away from the sides of the bowl.

Step 2: First Rise

Transfer your dough to a lightly oiled bowl, turning once to coat all sides. Cover with plastic wrap or a clean kitchen towel and place in a warm, draft-free area for 1-1½ hours, until doubled in size. The ideal temperature for rising is around 75-80°F. Your Pumpkin Cinnamon Rolls dough may take longer to rise than regular dough due to the pumpkin content, so be patient!

Step 3: Prepare Filling and Shape

While the dough rises, mix the brown sugar, cinnamon, and pumpkin pie spice in a small bowl. Line a 9×13-inch baking pan with parchment paper or grease well. Once doubled, punch down the dough and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 18×14 inches. Spread the softened butter evenly across the surface, leaving a ½-inch border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter, lightly pressing it in.

Step 4: Roll and Cut

Starting with the long edge (opposite from your clean border), tightly roll the dough into a log, pinching the seam to seal. For cleaner cuts, chill the log for 10 minutes in the freezer. Use unflavored dental floss or a sharp knife to cut the log into 12 equal rolls, each about 1½ inches thick. Arrange the rolls in your prepared baking pan, leaving a little space between each one for expansion.

Step 5: Second Rise and Bake

Cover the pan loosely with plastic wrap and let the rolls rise again for 45-60 minutes, until puffy and nearly doubled. Preheat your oven to 350°F (175°C) during the last 20 minutes of rising. Bake your Pumpkin Cinnamon Rolls for 22-25 minutes, until golden brown on top and the internal temperature reaches 190°F. If they begin to brown too quickly, tent with aluminum foil.

Step 6: Frost and Serve

While the rolls bake, prepare the cream cheese frosting by beating cream cheese and butter until fluffy. Add powdered sugar and vanilla, then enough milk to reach your desired consistency. Allow the rolls to cool for 5-10 minutes before spreading with frosting—you want them warm enough to slightly melt the frosting but not hot enough that it completely liquefies. Serve your warm Pumpkin Cinnamon Rolls immediately for the ultimate fall breakfast experience.

Variations

Maple Pecan Pumpkin Rolls

Transform these Pumpkin Cinnamon Rolls into an even more decadent treat by adding ¾ cup of finely chopped toasted pecans to your filling mixture. After baking, swap the traditional cream cheese frosting for a maple glaze by mixing 1½ cups powdered sugar with ¼ cup pure maple syrup and 2 tablespoons melted butter. The nutty crunch and maple sweetness complement the pumpkin spice flavors perfectly, creating an elevated autumn dessert experience.

Vegan Pumpkin Cinnamon Rolls

For a plant-based version of these seasonal rolls, replace the dairy and eggs with simple substitutions. Use plant milk (almond or oat works well) with 1 tablespoon of apple cider vinegar added, vegan butter in equal amounts, and replace each egg with ¼ cup applesauce. For the frosting, use vegan cream cheese and butter alternatives. These modifications maintain the soft texture and fall flavors of the original Pumpkin Cinnamon Rolls while accommodating dietary preferences.

Chai-Spiced Pumpkin Rolls

Give your Pumpkin Cinnamon Rolls an aromatic twist by incorporating chai spices. Add ½ teaspoon each of cardamom and ginger plus ¼ teaspoon each of cloves and black pepper to your filling mixture. For an extra chai flavor boost, replace the vanilla in your dough with 1 teaspoon of chai concentrate. This variation adds complex, warming spices that enhance the natural pumpkin flavor and create a sophisticated flavor profile perfect for cool autumn mornings.

Storage and Serving

These Pumpkin Cinnamon Rolls stay fresh at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 1 week. To reheat, microwave individual rolls for 15-20 seconds or warm multiple rolls covered with foil in a 300°F oven for 10-15 minutes. You can also freeze unfrosted rolls for up to 2 months—thaw overnight in the refrigerator and warm before adding fresh frosting.

For an impressive breakfast spread, serve these warm Pumpkin Cinnamon Rolls alongside fresh fruit and hot coffee or apple cider. They make a stunning centerpiece for holiday brunches when arranged on a large serving platter dusted with powdered sugar and garnished with cinnamon sticks and fresh sage leaves. For dessert, transform them into a decadent treat by serving warm with a scoop of vanilla ice cream and a drizzle of caramel sauce—the contrast of cold ice cream with the warm, spiced roll creates a memorable flavor experience.

FAQs

Can I make these Pumpkin Cinnamon Rolls ahead of time?
Yes! Prepare the rolls through the cutting and placing in the pan stage, then cover tightly and refrigerate overnight (up to 12 hours). Remove from the refrigerator and let stand at room temperature for 1 hour before baking as directed.

Why didn’t my dough rise properly?
The most common reasons are expired yeast or liquid that’s too hot (which kills yeast) or too cold (which doesn’t activate it). Ensure your milk is around 110°F and your yeast is fresh. Also, pumpkin dough naturally rises more slowly than traditional dough, so be patient.

Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugars and spices that will throw off the recipe balance. Always use pure pumpkin puree for Pumpkin Cinnamon Rolls.

My cream cheese frosting is too runny. How can I fix it?
Make sure your cream cheese and butter are softened but not melted. If your frosting is still too thin, add more powdered sugar, 2 tablespoons at a time, until you reach your desired consistency.

Can I add other mix-ins to the filling?
Absolutely! Chopped nuts, dried cranberries, or even chocolate chips make delicious additions to Pumpkin Cinnamon Rolls. Add up to ¾ cup of mix-ins, sprinkling them over the cinnamon-sugar mixture before rolling.

These Pumpkin Cinnamon Rolls are comfort food at its finest — pillowy soft swirls of spiced pumpkin dough that fill your home with the quintessential scent of autumn. It’s the kind of recipe that transforms ordinary weekend mornings into memorable occasions and makes you the hero of holiday breakfast gatherings. The combination of warm spices, rich pumpkin, and tangy cream cheese frosting creates an irresistible treat that captures everything wonderful about fall baking.

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