Fluffy, soft, and bursting with warm fall flavors, Pumpkin Cinnamon Rolls are a cozy twist on the classic treat.

These rolls are infused with pumpkin puree, layered with cinnamon-spiced filling, and topped with a luscious cream cheese glaze. Perfect for autumn mornings or any time you crave a pumpkin treat, they are surprisingly easy to make and totally irresistible.

Kitchen Equipment Needed

Large mixing bowl
Hand or stand mixer with dough hook attachment
Measuring cups and spoons
Rolling pin
Baking dish (9×13-inch)
Small saucepan

Ingredients Overview

Pumpkin Puree: Adds flavor and moisture. Use pure pumpkin puree, not pumpkin pie filling.
All-Purpose Flour: Provides structure to the dough.
Milk: Warm milk activates the yeast and adds richness.
Yeast: Ensures the rolls rise beautifully.
Brown Sugar: Sweetens the filling and enhances the pumpkin flavor.
Spices: Cinnamon, nutmeg, and ginger add warmth and depth.
Butter: Adds richness to the dough and filling.
Cream Cheese: The star of the glaze for tangy sweetness.

Ingredients

Dough:

3/4 cup warm milk (110°F)
2 1/4 tsp active dry yeast (1 packet)
1/4 cup granulated sugar
1/2 cup pumpkin puree
1/4 cup melted butter
1 large egg
4 cups all-purpose flour
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Filling:

1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 1/2 tbsp ground cinnamon

Cream Cheese Glaze:

4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
2–3 tbsp milk

Step-by-Step Instructions

Activate the Yeast:
In a small bowl, combine warm milk and granulated sugar. Sprinkle the yeast on top and let sit for 5–10 minutes until bubbly.
Mix the Dough:
In a large mixing bowl, combine the pumpkin puree, melted butter, egg, salt, cinnamon, nutmeg, and the yeast mixture. Gradually add the flour, mixing until a soft dough forms. Knead for 5–7 minutes until smooth and elastic.
Let it Rise:
Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.
Prepare the Filling:
In a small bowl, mix softened butter, brown sugar, and cinnamon into a spreadable paste.
Roll and Fill:
Punch down the dough and roll it out on a floured surface into a 16×12-inch rectangle. Spread the filling evenly over the dough, leaving a small border around the edges.
Shape the Rolls:
Roll the dough tightly from the long side to form a log. Cut into 12 equal pieces and place them in a greased 9×13-inch baking dish.
Second Rise:
Cover the rolls with a clean towel and let them rise for 30–45 minutes until puffy.
Bake:
Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown.
Make the Glaze:
Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth and spreadable.
Glaze and Serve:
Spread the glaze over warm rolls and serve immediately.

Recipe Tips

Warm Ingredients: Ensure the milk and butter are warm but not hot, as high temperatures can kill the yeast.
Don’t Skip the Second Rise: This step ensures soft, fluffy rolls.
Make Ahead: Assemble the rolls the night before, cover, and refrigerate. Let them come to room temperature and rise before baking.

What to Serve With This Recipe

Pair with a hot cup of coffee, tea, or apple cider for a cozy breakfast.
Add a side of fresh fruit for a balanced meal.

Frequently Asked Questions

Can I use instant yeast?
Yes, instant yeast works well. Skip the proofing step and add it directly to the dry ingredients.

How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave for 15–20 seconds.

Can I freeze pumpkin cinnamon rolls?
Yes! Freeze unbaked rolls after shaping or baked rolls without glaze. Thaw, bake, or reheat as needed.

Serving Suggestions

Serve these Pumpkin Cinnamon Rolls as a centerpiece for a festive brunch, a comforting dessert, or a treat to enjoy with loved ones. Their warm spices and creamy glaze make them a delightful indulgence any time of year!