Pumpkin Cinnamon Rolls

If you love a cozy fall treat with a twist, these pumpkin cinnamon rolls are about to become your new favorite thing. Soft, fluffy dough swirled with a cinnamon-spiced pumpkin filling and topped with a silky cream cheese glaze—this is comfort baking at its finest. And while pumpkin spice might feel a little overhyped sometimes, in these rolls, it really shines in the best way possible: warm, balanced, and not too sweet.

What makes these rolls special is the pumpkin purée in the dough itself. It doesn’t just bring that classic autumn flavor—it actually makes the rolls softer and more tender, like a cross between a sweet roll and a pillowy cloud. Add to that the earthy depth from brown sugar and cinnamon in the filling, and every bite is like a hug in pastry form.

They’re a fun weekend baking project, but not overly complicated. You can make them the same day or prep the night before and bake fresh in the morning—perfect for cozy breakfasts, brunch with friends, or even dessert. You’ll find that they fill your kitchen with the most amazing scent, the kind that makes people linger around the oven, peeking in and asking, “Are they ready yet?”

And yes, that cream cheese frosting? It’s smooth, slightly tangy, and melts right into the warm swirls, making these rolls totally irresistible. You might just find yourself sneaking back for another one… or two.

Why You’ll Love It

• Pumpkin in Every Bite – The dough is made with real pumpkin purée, giving the rolls a rich, golden color and a subtle earthiness that makes them stand out from regular cinnamon rolls.
• Perfectly Spiced – A warm blend of cinnamon, nutmeg, and cloves in the filling gives just the right amount of cozy fall flavor without being overpowering.
• Super Soft and Fluffy Texture – Thanks to the pumpkin and a bit of patience with the rise time, these rolls bake up incredibly tender and fluffy—just the way cinnamon rolls should be.
• Make-Ahead Friendly – You can prep these the night before, let them rise in the fridge overnight, and bake fresh in the morning. Ideal for holidays or slow weekend mornings.
• That Cream Cheese Frosting – It’s smooth, slightly tangy, and melts beautifully over the warm rolls, tying all the flavors together with a decadent finish.

Ingredient List

For the Dough:

• ¾ cup whole milk, warm (about 110°F)
• 2¼ teaspoons active dry yeast (1 packet)
• ½ cup pumpkin purée (not pumpkin pie filling)
• ¼ cup brown sugar
• 1 large egg
• ¼ cup unsalted butter, melted
• 3½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground cinnamon

For the Filling:

• ⅓ cup unsalted butter, softened
• ½ cup brown sugar
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ¼ cup pumpkin purée

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 1–2 tablespoons milk (as needed for consistency)

Ingredient Notes

• Pumpkin Purée – Make sure you’re using plain canned pumpkin, not pumpkin pie filling. The latter has added sugar and spices that will throw off the balance.
• Yeast – Active dry yeast works great, but you can also use instant yeast. If using instant, you can skip the proofing step and mix it directly into the dry ingredients.
• Spices – Fresh cinnamon, nutmeg, and cloves really bring the fall vibes. If your spices have been sitting in the pantry for a while, it’s worth getting fresh ones.
• Brown Sugar – I recommend dark brown sugar for a richer, deeper flavor in the filling, but light brown sugar works too.
• Cream Cheese – Full-fat cream cheese gives the best texture and flavor for the frosting—don’t go for the reduced-fat version here.

Kitchen Equipment Needed

• Stand Mixer with Dough Hook – Makes kneading so much easier and faster. I love using my KitchenAid for consistent, soft dough every time.
• Mixing Bowls – You’ll need a few for proofing the dough, mixing filling, and frosting. I use glass bowls so I can see the dough rising.
• Measuring Cups & Spoons – Essential for accuracy, especially with flour and spices.
• Rolling Pin – To roll out the dough evenly before adding the filling. A wooden one gives a nice, sturdy feel.
• 9×13 Baking Dish – The perfect size for these rolls to bake up fluffy and golden. Ceramic or glass dishes work best for even heat.
• Bench Scraper or Sharp Knife – For slicing the rolls cleanly without smushing the dough.
• Offset Spatula or Butter Knife – Great for spreading the filling evenly over the dough.
• Wire Rack – For cooling the rolls slightly before frosting so it melts just right.

Instructions

Step 1: Activate the Yeast

• Warm the milk to about 110°F (just warm to the touch—not hot).
• Pour the warm milk into a small bowl and sprinkle the active dry yeast over it.
• Add 1 tablespoon of the brown sugar (from the dough ingredients) to feed the yeast.
• Stir gently and let sit for 5–10 minutes, until it becomes foamy on top.

Pro Tip:
If the mixture doesn’t foam, your yeast may be expired or your milk was too hot/cold. Start fresh to avoid dense rolls.

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Step 2: Make the Dough

• In the bowl of a stand mixer, combine the pumpkin purée, remaining brown sugar, melted butter, egg, cinnamon, and salt.
• Add the foamy yeast mixture and mix on low speed until well combined.
• Gradually add the flour, 1 cup at a time, mixing on low with the dough hook until a soft dough forms.
• Increase to medium speed and knead for 6–8 minutes, until the dough is smooth and slightly tacky but not sticky.

Pro Tip:
If the dough is too sticky, add a tablespoon of flour at a time. It should pull away from the sides of the bowl cleanly.

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Step 3: Let the Dough Rise

• Lightly oil a large bowl and transfer the dough into it.
• Cover with plastic wrap or a clean towel and place in a warm spot.
• Let it rise for 60–90 minutes, or until doubled in size.

Pro Tip:
For a warm rising spot, place the bowl in your (turned off) oven with the light on. It creates a gentle heat perfect for proofing.

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Step 4: Make the Filling

• In a small bowl, combine the softened butter, brown sugar, cinnamon, nutmeg, and cloves.
• Stir until it forms a thick, spreadable paste.
• Add the pumpkin purée and mix until smooth and creamy.

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Step 5: Roll Out and Fill the Dough

• Once the dough has doubled, punch it down gently to release air bubbles.
• Roll it out on a lightly floured surface into a rectangle, about 12×18 inches.
• Spread the filling evenly over the dough, all the way to the edges.

Pro Tip:
Use an offset spatula or the back of a spoon to spread the filling—it makes things easier and keeps the dough from tearing.

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Step 6: Roll and Cut

• Starting from the long edge, roll the dough up tightly into a log.
• Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces.
• Arrange the rolls in a greased 9×13 baking dish, leaving a little space between them.

Pro Tip:
Dental floss makes cleaner cuts than a knife—just slide it under, cross the ends over the top, and pull.

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Step 7: Second Rise

• Cover the baking dish with a towel or plastic wrap.
• Let the rolls rise again for 30–45 minutes, until puffy and slightly touching.

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Step 8: Bake the Rolls

• Preheat your oven to 350°F (175°C).
• Bake the rolls for 22–26 minutes, or until lightly golden on top and cooked through.

Pro Tip:
If the tops are browning too fast, loosely tent with foil for the last 5–7 minutes of baking.

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Step 9: Make the Frosting

• In a medium bowl, beat the softened cream cheese and butter until smooth.
• Add the powdered sugar and vanilla extract, and beat until creamy.
• Add 1 tablespoon of milk at a time until you reach your desired consistency (thick but spreadable).

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Step 10: Frost and Serve

• Let the rolls cool for about 10 minutes before frosting—this allows the glaze to melt slightly but not disappear.
• Spread the cream cheese frosting over the warm rolls.

Pro Tip:
For gooey, melty frosting, spread while warm. For a thicker, bakery-style finish, wait until the rolls are completely cool.

Tips and Tricks for Success

• Use room temperature ingredients – Cold eggs or butter can slow down the yeast and affect the dough’s texture. Let everything come to room temp before starting.
• Don’t rush the rise – Letting the dough rise fully both times gives you those super fluffy, pull-apart layers. Be patient—it’s worth it!
• Flour carefully – Add just enough flour to make the dough soft but not dry. Too much flour will make the rolls dense.
• Slice cleanly – Dental floss or a very sharp, non-serrated knife makes neat, round rolls that bake evenly.
• Frost while warm (or cool!) – For that drippy, gooey glaze, frost right after baking. For a thicker, cleaner layer, wait until rolls are cooled completely.

Ingredient Substitutions and Variations

• Pumpkin Purée – Swap with sweet potato purée or mashed butternut squash for a similar texture and flavor.
• Brown Sugar – Coconut sugar or maple sugar can be used for a refined sugar alternative.
• Spice Mix – Use pumpkin pie spice if you’re short on individual spices—start with 1 tablespoon.
• Cream Cheese Frosting – Swap for a simple vanilla glaze (powdered sugar + milk + vanilla) if you prefer a lighter topping.
• Add-ins – Mix in chopped pecans, walnuts, or mini chocolate chips into the filling for extra texture and flavor.

Serving Suggestions

• Fresh from the oven with coffee or tea – These are absolutely dreamy with a hot drink on a cozy morning. I usually grab one with a chai latte or strong black coffee—so comforting.
• Add some crunch with toasted nuts – Sprinkle a few chopped pecans or walnuts over the frosting for a little extra texture and flavor.
• Serve as a holiday brunch centerpiece – These rolls are perfect for Thanksgiving or Christmas morning. Set them out warm on a big platter and watch them disappear.
• With a scoop of vanilla ice cream – For dessert, warm one up and top with ice cream—it turns into a gooey, pumpkin-spiced cinnamon roll sundae.
• On their own as a sweet snack – I’ve definitely enjoyed one mid-afternoon with zero regrets. They’re satisfying but not overly heavy.

Storage and Reheating Instructions

• Store at room temperature for 2 days – Keep them in an airtight container or wrap tightly in foil.
• Refrigerate for up to 5 days – For longer storage, pop them in the fridge. Let them come to room temp or warm them before eating.
• Freeze for up to 2 months – Wrap each roll individually and freeze in a zip-top bag. Defrost overnight in the fridge or at room temp.
• Reheat in the microwave – Warm individual rolls for 15–25 seconds to get them soft and gooey again.
• Reheat in the oven – For multiple rolls, cover with foil and bake at 300°F for about 10 minutes. Great for keeping that just-baked texture.

Frequently Asked Questions

Can I make these ahead of time?

Absolutely! You can assemble the rolls the night before, cover the dish, and let them rise slowly in the fridge. In the morning, let them sit at room temp for 30 minutes while the oven preheats, then bake as usual.

Can I use instant yeast instead of active dry?

Yes, just skip the proofing step. Add the instant yeast directly to the flour and mix with the other dough ingredients. It’ll rise a bit faster, so keep an eye on the dough.

What if I don’t have a stand mixer?

No problem! You can knead the dough by hand—it just takes a little more effort (about 10 minutes of kneading). It should be smooth and elastic when you’re done.

How do I know when the rolls are done baking?

The tops should be lightly golden and the centers should no longer look doughy. You can also insert a thermometer in the center of a roll—it should read around 190°F.

Can I freeze them after baking?

Yes! Let them cool completely, then wrap well and freeze. When you’re ready to enjoy, reheat in the microwave or oven and add fresh frosting if you like.

Can I make this dairy-free?

Definitely. Use almond milk or oat milk for the dough and swap in vegan butter and dairy-free cream cheese for the frosting. They’ll still turn out delicious!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!