Pumpkin Cinnamon Rolls are tender, pillowy, and scented with warm fall spices. Pumpkin puree keeps the dough moist while the cream cheese frosting melts into every swirl, creating a comforting breakfast or dessert perfect for autumn gatherings.
Why this recipe works
Pumpkin puree enriches the dough and keeps the rolls soft for hours. The spice blend—cinnamon, ginger, nutmeg, and a hint of cloves—gives a balanced autumn flavor without overwhelming the pumpkin. The butter-and-brown-sugar filling melts into the spirals, and a tangy cream cheese frosting finishes them perfectly.
- Pumpkin adds moisture and tenderness to the dough.
- The brown sugar filling melts into the spirals for extra flavor and moisture.
- Cream cheese frosting provides a smooth, tangy contrast to the sweet rolls.
Pumpkin cinnamon roll ingredients
These ingredients yield soft, fluffy rolls with a classic spiced filling and cream cheese icing.
- Warm milk: activates the yeast for a good rise.
- Active dry yeast: creates a light, airy dough.
- Sugar: sweetens the dough and feeds the yeast.
- Butter: adds richness and tenderness.
- Eggs: provide structure without making the dough tough.
- Pumpkin puree: keeps the dough moist and adds autumn flavor.
- All-purpose flour: forms the dough (adjust as needed).
- Brown sugar: caramel-style sweetness for the filling.
- Spices: cinnamon, ginger, nutmeg, and cloves for warmth.
- Cream cheese: for a smooth, tangy frosting.
Full measurements and detailed steps are provided in the recipe card below.
Variations and substitutions
- Maple frosting: replace some milk with maple syrup for a maple-forward glaze.
- Extra spice: add a pinch of cardamom or allspice for more complexity.
- Brown butter: use browned butter in the filling for a nutty flavor.
Tools you’ll need
- Stand mixer: speeds up kneading and gives consistent results.
- Rolling pin: for rolling the dough into an even rectangle.
- Two 9×13 inch pans: this recipe makes 18 rolls, which fit into two pans.
- Instant-read thermometer: helps ensure the centers reach about 190°F without overbaking.
How to make pumpkin cinnamon rolls
Follow these steps for evenly rolled, soft buns with a creamy frosting that melts into the spirals.
Make the dough
Warm the milk and stir in a little sugar, then sprinkle the yeast overtop and let it become frothy. Whisk melted, cooled butter with the remaining sugar, eggs, and pumpkin puree. Add part of the flour to the yeast mixture, then add the pumpkin mixture and finish with the remaining flour while mixing until a soft dough forms.
Let it rise
Transfer the dough to an oiled bowl, turn to coat, cover, and let rise in a warm place until doubled, about 1½ hours.
Fill and shape
Roll the dough into a rectangle about 1/8″ thick. Spread softened butter evenly, then sprinkle the brown sugar and spice mixture. Starting from the edge nearest you, roll tightly into a log and cut into 18 even pieces.
Second rise
Arrange the rolls in two greased 9×13 pans, cover with a towel, and let rise in a warm spot until puffy, another 60–90 minutes.
Bake
Brush the tops with a little milk and bake at 350°F for 20–25 minutes, until golden but still soft. For best results, remove when the centers read about 190°F on an instant-read thermometer to avoid overbaking.
Frost
Beat room-temperature cream cheese and butter with powdered sugar and vanilla until light and fluffy. Thin with buttermilk or milk, a tablespoon at a time, to reach the desired consistency. Spread the frosting over warm rolls so it melts into the spirals.
Common mistakes and how to avoid them
- Adding too much flour can make the rolls dense—add flour gradually and stop when the dough pulls away from the bowl but remains slightly tacky.
- Milk that’s too hot will kill the yeast—aim for warm (about 100–110°F).
- Insufficient rising time leads to tight rolls—allow the dough to double each rise for the lightest texture.
- Overbaking dries the centers—use an instant-read thermometer and remove the rolls around 190°F.
Make ahead and storage
Make ahead
- Assemble the rolls through shaping, then refrigerate overnight. In the morning, bring them to room temperature, allow the second rise, and bake.
Storing
- Keep leftover rolls covered at room temperature for up to two days. Rewarm gently before serving.
Freezing
- Freeze baked, unfrosted rolls in an airtight container. Thaw and warm before spreading fresh frosting.
How to serve pumpkin cinnamon rolls
Serve warm with coffee or a spiced chai for a cozy pairing. The classic cream cheese frosting is the best complement, but a simple dusting of confectioners’ sugar works if you prefer a lighter finish.
FAQs
Yes. Shape the rolls and refrigerate overnight. Bring to room temperature, let them rise, then bake.
No. A stand mixer makes kneading easier, but you can knead by hand until the dough is smooth and elastic.
Avoid overbaking—remove rolls when the center reaches about 190°F—and frost while they’re warm so the icing soaks into the spirals.
Pumpkin Cinnamon Rolls (with Cream Cheese Frosting)
Ingredients
For rolls:
- 3/4 cup warm milk (plus more for brushing)
- 2 1/4 tsp active dry yeast
- 1/2 cup + 1 tsp granulated sugar
- 1/4 cup butter, melted and cooled
- 3 eggs, room temperature
- 1 cup pumpkin puree
- 6 cups all-purpose flour, divided
- Oil for the bowl
For filling:
- 1 cup butter, softened
- 1 1/4 cup brown sugar
- 1 1/2 tbsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
For icing:
- 4 ounces (1/2 cup) cream cheese, room temperature
- 1/4 cup butter, softened
- 1 cup confectioners’ sugar
- 1/2 tsp vanilla extract
- 4–6 tbsp buttermilk or milk, as needed
Instructions
- In a stand mixer bowl, combine warm milk and 1 tsp granulated sugar. Sprinkle yeast over the milk and let stand 10 minutes until frothy.
- Whisk melted butter, the remaining 1/2 cup sugar, eggs, and pumpkin puree in a medium bowl.
- Using the paddle attachment, beat 2 cups of flour into the frothy yeast, then mix in the pumpkin mixture.
- Switch to the dough hook and, on low speed, add the remaining 4 cups of flour one cup at a time until the dough forms a ball that pulls away from the sides but still sticks slightly to the bottom. Adjust flour as needed.
- Knead on low until the dough is smooth and elastic, about 5 minutes. Transfer to an oiled bowl, turn to coat, cover, and let rise in a warm place until doubled, about 1½ hours.
- Turn the dough onto a floured surface and roll into a rectangle about 1/8″ thick.
For filling
- Spread softened butter evenly over the dough. Combine brown sugar and spices, then sprinkle over the butter. Roll tightly from the edge closest to you to form a log and cut into 18 even pieces.
- Arrange the pieces in two greased 9×13″ pans, cover with a clean towel, and let rise in a warm place until doubled, 60–90 minutes. Preheat the oven to 350°F.
- Brush the tops with a little milk and bake at 350°F for 20–25 minutes until golden and still soft. For best texture, remove when the internal temperature reaches about 190°F.
For cream cheese frosting
- In a mixer bowl, beat cream cheese, butter, confectioners’ sugar, and vanilla until light and fluffy. Add buttermilk a tablespoon at a time until you reach the desired spreadable consistency. Spread over warm rolls so the frosting sinks into the swirls.