Pumpkin Cinnamon Rolls Recipe

Pumpkin cinnamon rolls are soft, yeasted rolls made with a pumpkin-spiced dough, filled with a brown sugar and cinnamon mixture, and finished with a tangy cream cheese frosting. This fall brunch favorite combines the warmth of cinnamon rolls with the seasonal flavor of pumpkin, making it a standout addition to any autumn baking lineup. For a well-tested version, see Sally’s Baking Addiction’s pumpkin cinnamon rolls, which tops the rolls with a maple cinnamon cream cheese icing.

What Are Pumpkin Cinnamon Rolls

Pumpkin cinnamon rolls start with an enriched yeast dough made with pumpkin purée, milk, butter, egg, and warm spices such as cinnamon, ginger, nutmeg, and cloves. The dough is rolled out into a large rectangle, spread with a brown sugar and cinnamon filling, rolled into a log, and sliced into individual rolls before baking.

Because pumpkin purée adds moisture and natural sweetness to the dough, these rolls tend to be especially soft and tender compared to classic cinnamon rolls. Most recipes finish the rolls with a cream cheese frosting, though some use a maple cream cheese icing or a vanilla bean glaze for extra flavor.

These rolls are ideal for fall brunches, holiday mornings, and weekend baking projects. Many recipes also offer an overnight version, letting the shaped rolls rise in the refrigerator so they can be baked fresh the next morning with minimal active effort.

Key Benefits:

• Combines two fall favorites: pumpkin spice and cinnamon rolls.
• Naturally soft and tender dough thanks to pumpkin purée.
• Can be prepared overnight for an easy morning bake.
• Works well with several frosting options, including maple and vanilla bean.
• Great for holiday breakfasts, brunches, and gifting.

🍳 Equipment You’ll Need

• Stand mixer with dough hook — makes kneading the enriched dough easier, though hand-kneading works too.
• Large mixing bowl — for combining ingredients and letting the dough rise.
• Rolling pin — to roll the dough into an even rectangle.
• 9×13-inch baking dish — the standard size for baking a full batch of rolls.
• Serrated knife or sewing thread — for cutting clean, even slices without squashing the dough.

Pumpkin Cinnamon Rolls Recipe

Recipe by Marco Benilli

0.0 from 0 votes

Course: Dessert, BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

rolls

Prep time

30

minutes

Cooking time

25

minutes

Calories

320

kcal

Total time

55

minutes

Soft, yeasted pumpkin spice rolls filled with a brown sugar cinnamon filling and topped with cream cheese frosting. A cozy fall brunch favorite.

Ingredients

• 🎃 Pumpkin Dough:

• ¾ cup (180ml) warm whole milk, 100–115°F

• 2¼ tsp (1 packet) active dry yeast

• ⅓ cup (65g) granulated sugar, divided

• ½ cup (115g) pumpkin purée, not pumpkin pie filling

• ¼ cup (55g) unsalted butter, melted and cooled

• 1 large egg

• 3½–4 cups (440–500g) all-purpose flour

• 1 tsp salt

• 1½ tsp pumpkin pie spice, or a mix of cinnamon, ginger, nutmeg, and cloves

• 🍂 Cinnamon Filling:

• ½ cup (110g) light brown sugar, packed

• 2 tbsp ground cinnamon

• ¼ tsp ground ginger

• ¼ tsp ground nutmeg

• ¼ cup (55g) unsalted butter, softened

• 🧀 Cream Cheese Frosting:

• 4 oz (115g) cream cheese, softened

• ¼ cup (55g) unsalted butter, softened

• 1 tsp vanilla extract

• 1½–2 cups (180–240g) powdered sugar

• 1–2 tbsp milk, as needed for consistency

• ✨ Optional Add-Ins:

• 2 tbsp maple syrup in the frosting, for a maple cream cheese icing

• ¼ cup pumpkin butter, spread on the dough in place of the cinnamon filling

• ½ tsp orange zest in the dough

Directions

• Warm the milk to 100–115°F. Sprinkle the yeast and a pinch of the sugar over the milk. Let sit for 5–10 minutes until foamy.
• In a large mixing bowl or stand mixer, combine the remaining sugar, melted butter, pumpkin purée, and egg with the yeast mixture. Mix until combined.
• Add the salt, pumpkin pie spice, and 2 cups of flour. Mix well.
• Gradually add the remaining flour until a soft, slightly sticky dough forms that pulls away from the sides of the bowl.
• Knead for 5–7 minutes, by hand or with a dough hook, until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled.
• Meanwhile, mix the brown sugar, cinnamon, ginger, and nutmeg for the filling.
• Punch down the risen dough and turn it onto a lightly floured surface.
• Roll the dough into an 18×12-inch rectangle, keeping the long side facing you.
• Spread the softened butter over the dough, then sprinkle the cinnamon-sugar filling evenly, leaving a small border along one long edge.
• Starting from the long edge covered in filling, roll the dough tightly into a log.
• Use a serrated knife or a piece of thread to slice the log into 12 even rolls.
• Arrange the rolls cut-side up in a greased 9×13-inch baking dish.
• Cover and let rise again for 30–45 minutes, until puffy.
• Preheat the oven to 350°F (175°C).
• Bake for 22–25 minutes, until golden brown and the centers are no longer doughy.
• While the rolls bake, beat the cream cheese and butter until smooth, then mix in the vanilla, powdered sugar, and milk until creamy.
• Spread the frosting over the rolls while they are still warm.

Recipe Video

Notes

• Make sure the milk is warm, not hot, to avoid killing the yeast.
• Roll the dough into a long rectangle rather than a square for more distinct spiral layers.
• Use a sawing motion or thread to slice the rolls cleanly without flattening them.
• Frost the rolls while warm so the icing melts slightly into the layers.
• For a make-ahead option, refrigerate the shaped, unbaked rolls overnight and bake fresh in the morning.

Pumpkin Cinnamon Roll Variations

What To Serve With Pumpkin Cinnamon Rolls

Pumpkin cinnamon rolls work well as the centerpiece of a fall brunch spread alongside other seasonal dishes.

🍽️ Food Pairings

• Pumpkin cookies — serve with our Pumpkin Cookies Recipe for a full pumpkin dessert table.
• Pumpkin chocolate chip cookies — pair with our Pumpkin Chocolate Chip Cookies for extra variety.
• Pumpkin bread — our Pumpkin Bread Recipe complements the rolls at a brunch buffet.
• Zucchini bread — try our Zucchini Bread Recipe for a lighter breakfast bread option.
• Watergate salad — our Watergate Salad Recipe adds a cool, creamy side dish.
• Cherry cake — our Cherry Cake brings a fruity dessert element to the spread.

☕ Beverage Pairings

• Coffee — the classic pairing for a warm cinnamon roll.
• Chai latte — echoes the spices already in the dough.
• Apple cider — a natural fall companion.
• Hot cocoa — a cozy, kid-friendly pairing.

Expert Tips for Perfect Rolls

✅ Warm the milk to the right temperature — liquid between 100–115°F (38–46°C) activates yeast without killing it.

✅ Let the dough rise until doubled — this typically takes about 1 hour in a warm spot, though richer doughs can take longer.

✅ Roll the dough into a long rectangle, not a square — a longer, thinner roll creates more distinct spiral layers once sliced.

✅ Use a serrated knife or thread to slice — sawing gently or pulling thread underneath the log prevents squashing the rolls.

✅ Frost while the rolls are still warm — this helps the icing melt slightly into the rolls for extra flavor.

✅ Consider an overnight rise — shape the rolls, cover, and refrigerate overnight, then bring to room temperature and bake in the morning.

Storage Instructions

Make-Ahead Tip

Prepare the dough, shape the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes while the oven preheats, then bake as directed.

🎃 Variation Quick Reference

Nutrition Per Serving

Approximate values per frosted roll, based on a yield of 12 rolls. Actual nutrition varies with frosting amount and filling ingredients.

Frequently Asked Questions

❓ Why is my pumpkin cinnamon roll dough sticky?

Pumpkin purée adds extra moisture, so the dough is often a bit softer and stickier than classic cinnamon roll dough. Add flour gradually, one tablespoon at a time, until the dough just pulls away from the bowl but still feels soft.

❓ Can I make pumpkin cinnamon rolls overnight?

Yes. Shape the rolls, cover the baking dish tightly, and refrigerate overnight. Let them come to room temperature briefly before baking the next morning.

❓ What’s the best frosting for pumpkin cinnamon rolls?

Cream cheese frosting is the most common choice, though maple cinnamon cream cheese, vanilla bean cream cheese, and brown butter frosting are also popular variations.

❓ Can I use pumpkin butter instead of a brown sugar filling?

Yes. Spreading pumpkin butter directly onto the dough before rolling adds a more concentrated pumpkin flavor throughout the rolls.

❓ How do I get clean, even slices?

Use a serrated knife with a gentle sawing motion, or slide a piece of thread or floss under the dough log and cross the ends over the top to cut through cleanly.

❓ Can I freeze pumpkin cinnamon rolls?

Yes. Freeze baked, unfrosted rolls for up to 2 months, or freeze the shaped, unbaked rolls for up to 1 month. Thaw before reheating or baking.

❓ How long should the dough rise?

Most recipes call for about 1 hour, or until the dough has doubled in size, though timing can vary depending on the temperature of your kitchen.