Soft, fluffy cinnamon rolls infused with warm pumpkin flavor and cozy spices, topped with a luscious cream cheese frosting. These pumpkin cinnamon rolls are perfect for fall mornings or any time you crave a comforting, seasonal treat.
Why You’ll Love This Recipe
These rolls combine the classic gooey cinnamon filling with the rich moisture and flavor of pumpkin. The dough is tender thanks to pumpkin puree, and the spices—cinnamon, nutmeg, and cloves—add a festive touch. Finished with cream cheese frosting, they’re irresistibly soft and sweet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Active dry yeast
- Pumpkin puree (canned or fresh)
- Warm milk
- Granulated sugar
- Brown sugar
- Butter
- Eggs
- Ground cinnamon, nutmeg, cloves, ginger
- Salt
- Cream cheese (for frosting)
- Powdered sugar (for frosting)
- Vanilla extract (for frosting)
Directions
- Prepare the dough:
In a mixing bowl, dissolve yeast in warm milk. Add pumpkin puree, sugar, eggs, and melted butter. Gradually add flour, spices, and salt. Knead until smooth and elastic. Let rise until doubled. - Make the filling:
Mix brown sugar, cinnamon, nutmeg, cloves, and softened butter until combined. - Roll and fill:
Roll dough into a rectangle, spread filling evenly, then roll tightly into a log. Slice into rolls. - Second rise:
Place rolls in a greased pan, cover, and let rise until puffed. - Bake:
Bake at 350°F (175°C) for 20–25 minutes until golden brown. - Frost:
Beat cream cheese, powdered sugar, and vanilla to make frosting. Spread on warm rolls.
Servings and timing
- Yield: 12 rolls
- Prep time: 30 minutes active
- Rise time: 1–2 hours (two rises)
- Bake time: 20–25 minutes
- Total time: About 3 hours
Variations
- Pecans or walnuts: Sprinkle chopped nuts in the filling or on top of frosting.
- Maple frosting: Substitute vanilla with maple extract for a seasonal twist.
- Gluten-free: Use a gluten-free flour blend designed for yeast baking.
- Vegan: Use plant-based milk, vegan butter, and egg replacer.
Storage/reheating
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Lasts up to 5 days, best warmed before serving.
- Freezer: Freeze unbaked rolls after shaping or baked rolls for up to 3 months; thaw before baking or reheating.
- Reheat: Warm in the oven at 350°F for 10 minutes or microwave for 30–45 seconds.
FAQs
Can I use fresh pumpkin?
Yes, cook and puree fresh pumpkin, then use in place of canned.
How do I prevent dense rolls?
Make sure yeast is active and dough is kneaded properly. Don’t add too much flour.
Can I prepare dough the night before?
Yes, refrigerate after first rise and bake the next day after warming to room temperature.
How to store leftover rolls?
Keep covered airtight at room temperature or refrigerate, reheat before eating.
Can I make these dairy-free?
Use dairy-free milk, butter, and cream cheese alternatives.
What’s the best frosting?
Cream cheese frosting complements pumpkin spice perfectly.
How long do rolls stay fresh?
About 2 days at room temp, 5 days refrigerated, longer if frozen.
Can I freeze before baking?
Yes, freeze after shaping, thaw overnight, then bake fresh.
Can I add raisins or chocolate chips?
Absolutely—add to the filling for extra texture and flavor.
What temperature to bake?
Bake at 350°F (175°C) until golden brown, about 20–25 minutes.
Conclusion
Pumpkin cinnamon rolls offer the perfect cozy treat with seasonal spices and tender pumpkin-enriched dough. They’re a wonderful way to celebrate fall mornings or anytime you want a comforting sweet roll. Enjoy the warm aroma and delicious taste fresh from the oven!
PrintPumpkin Cinnamon Rolls
Soft and fluffy pumpkin cinnamon rolls filled with a spiced cinnamon-sugar swirl and topped with a luscious cream cheese frosting — the ultimate cozy fall breakfast treat.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Dough:
- 3/4 cup warm milk (110°F/43°C)
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 tsp salt
- 3 1/2 to 4 cups all-purpose flour
- Filling:
- 1/3 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit for 5-10 minutes until foamy.
- Add remaining sugar, pumpkin puree, melted butter, egg, and salt. Mix to combine.
- Add flour, 1 cup at a time, until a soft dough forms. Knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Roll dough out on a floured surface into a 16×12-inch rectangle. Spread with softened butter.
- Mix brown sugar, cinnamon, nutmeg, and cloves; sprinkle evenly over buttered dough.
- Roll up tightly from the long side and cut into 12 rolls.
- Arrange rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
- Preheat oven to 350°F (175°C). Bake for 20-25 minutes until golden brown.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
- Spread frosting over warm rolls and enjoy!
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Make ahead: Refrigerate assembled rolls overnight, then bake in the morning.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg