Pumpkin Cinnamon Rolls

These homemade pumpkin cinnamon rolls are swirled with brown sugar, cinnamon, and nutmeg then topped with smooth pumpkin cream cheese frosting. 

Why this recipe works

Pumpkin cinnamon rolls are over-the-top divine. Fluffy pumpkin dough that’s slathered with warm fall spices, rolled and sliced into perfect little buns of pure delight, and finally topped with a rich pumpkin-flavored cream cheese frosting – yes, please. The dough is mixed with pumpkin puree for subtle flavor in every soft, pillowy bite. Big, soft, warm cinnamon rolls are worth every last bit of love and effort put in!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

YEAST – Be sure that your active dry yeast is not expired for best results. You can substitute with instant or quick-rise yeast if desired, following the directions on the package. The warm water called for in the recipe card below should be between 105 and 110F when adding it to the active dry yeast. Anything lower will not activate the yeast, and anything higher will kill it. 

FLOUR – It’s important to properly measure your flour when making baked goods. To do so, use the scoop and sweep method. Scoop the flour into a measuring cup and use the back end of a butter knife to level it off. Do not pack down the flour, shake it, or tap it on the countertop when measuring – that will cause you to have more flour than you need.

BUTTER – This recipe calls for softened butter in both the dough and frosting. You’ll want extra soft butter for the filling, which means it should be fully at room temperature. If you were to gently press your finger into the butter it should sink down with ease. For regular softened butter, cut it into slices and allow it to rest at room temperature for around 30-40 minutes. 

FROSTING – The pumpkin cream cheese frosting is really easy to prepare with softened butter, cream cheese, pumpkin pie spice, pumpkin puree, and powdered sugar. To soften the cream cheese, cut it into cubes and allow it to rest at room temperature for 30-40 minutes. If you don’t allow the cream cheese to soften you’ll likely end up with small chunks of cream cheese throughout. You can also make a simple cream cheese frosting to top with if preferred.

How to Make Pumpkin Cinnamon Rolls

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a small bowl, add the warm water, 1 teaspoon of sugar, and yeast. Let it sit for 5-10 minutes or until the top forms a foamy layer.
2. In a large mixing bowl, whisk together the flour, sugar, and salt.
3. Add the softened butter, lightly beaten eggs, vanilla extract, pumpkin puree, warm milk, and the yeast mixture. Mix with a wooden spoon until a dough forms. You can also use a mixer if desired, but it’s not necessary.
4. Cover and leave in a warm place to rise for 45 minutes.
5. Punch down the dough, and transfer to a floured surface. Roll the dough out into a large rectangle about 15×20 inches.
6. In a small mixing bowl, combine the brown sugar, nutmeg, and cinnamon. Spread the soft butter over the dough evenly. Sprinkle the filling over top. Roll into a log.
7. Grease a 9×13-inch baking dish with cooking spray or butter.
8. Use floss to cut the dough into 12 equal rolls. Place the rolls into the prepared baking dish. Cover and leave in a warm place for 30 more minutes or until the rolls double in size. While the rolls rise, preheat the oven to 350°F.
9. Bake for 25-30 minutes or until golden. Remove from the oven and allow them to cool while making the frosting.
10. To make the frosting, beat the butter and cream cheese until smooth and creamy using a hand mixer. Add the pumpkin puree and pumpkin pie spice and mix until combined. Gradually add the powdered sugar until completely combined. Frost the rolls while still warm. Enjoy!

Frequently Asked Questions & Expert Tips

Serving Suggestions

Enjoy the pumpkin cinnamon rolls warm from the oven alongside a cup of coffee or tea. Serve for breakfast, brunch, or dessert.

More Cinnamon Roll Recipes

• Quick Orange Rolls
• Cinnamon Roll Cookies
• Cinnamon Roll Casserole
• Cinnamon Roll Smoothie

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Pumpkin Cinnamon Rolls

The dough is mixed with pumpkin puree for subtle flavor in every soft, pillowy bite. Big, soft, warm cinnamon rolls are worth every last bit of love and effort put in!

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Breads, Breakfast

Cuisine: American

Servings: 12 rolls

1 hour hr 35 minutes mins

Calories: 599

Author: Amanda Davis

Ingredients

Pumpkin Dough

• ▢ ⅓ cup warm water
• ▢ 1 teaspoon granulated sugar
• ▢ 2 ¼ teaspoon active dry yeast 1 packet
• ▢ 5 cups all purpose flour
• ▢ ⅓ cup granulated sugar
• ▢ ⅛ teaspoon kosher salt
• ▢ ¾ cup unsalted butter softened
• ▢ 2 eggs
• ▢ ⅔ cup pumpkin puree
• ▢ 1 teaspoon vanilla extract
• ▢ ⅔ cup warm milk

Filling

• ▢ 5 Tablespoons unsalted butter extra soft
• ▢ ⅔ cup brown sugar packed
• ▢ 2 Tablespoons ground cinnamon
• ▢ 1 teaspoon nutmeg

Pumpkin Cream Cheese Frosting

• ▢ 4 Tablespoons unsalted butter softened
• ▢ 4 ounces cream cheese softened
• ▢ 1 teaspoon pumpkin pie spice
• ▢ ¼ cup pumpkin puree
• ▢ 2 ½ cups powdered sugar

Things You’ll Need

• ▢
  Mixing bowls
• ▢
  Hand mixer
• ▢
  13×9 baking dish
• ▢
  Rolling pin

Before You Begin

• Be sure that your active dry yeast is not expired for best results. The warm water called for in the recipe card below should be between 105 and 110F when adding it to the active dry yeast. Anything lower will not activate the yeast, and anything higher will kill it. 
• It’s important to properly measure your flour when making baked goods. To do so, use the scoop and sweep method. Scoop the flour into a measuring cup and use the back end of a butter knife to level it off. Do not pack down the flour, shake it, or tap it on the countertop when measuring – that will cause you to have more flour than you need.
• Extra soft butter means it should be fully at room temperature. If you were to gently press your finger into the butter it should sink down with ease. For regular softened butter, cut it into slices and allow it to rest at room temperature for around 30-40 minutes. 
• To soften the cream cheese, cut it into cubes and allow it to rest at room temperature for 30-40 minutes. If you don’t allow the cream cheese to soften you’ll likely end up with small chunks of cream cheese throughout. 

Instructions

For The Dough

• In a small bowl, add the warm water, 1 teaspoon of sugar, and yeast. Let it sit for 5-10 minutes or until the top forms a foamy layer.
• In a large mixing bowl, whisk together the flour, sugar, and salt.
• Add the softened butter, lightly beaten eggs, vanilla extract, pumpkin puree, warm milk, and the yeast mixture. Mix with a wooden spoon until a dough forms. You can also use a mixer if desired, but it's not necessary.
• Cover and leave in a warm place to rise for 45 minutes.
• Punch down the dough, and transfer to a floured surface. Roll the dough out into a large rectangle about 15×20 inches.

For The Filling

• In a small mixing bowl, combine the brown sugar, nutmeg, and cinnamon. Spread the soft butter over the dough evenly. Sprinkle the filling over top. Roll into a log.
• Grease a 9×13 inch baking dish with cooking spray or butter.
• Use floss to cut the dough into 12 equal rolls, place into the prepared baking dish. Cover and leave in a warm place for 30 more minutes or until the rolls double in size. While the rolls rise, preheat the oven to 350°F.
• Bake for 25-30 minutes or until golden. Remove from the oven and allow them to cool while making the frosting.

For The Cream Cheese Frosting

• In a medium mixing bowl with a hand mixer, beat the butter and cream cheese until smooth and creamy. Add the pumpkin puree and pumpkin pie spice, mix until combined. Gradually add the powdered sugar until completely combined. Frost the rolls while still warm. Enjoy!

Expert Tips & FAQs

• Fully cooled leftover pumpkin cinnamon rolls can be stored in an air-tight container kept at room temperature for up to 4 days. Optionally rewarm them in the microwave. 
• To Freeze – you can freeze the unbaked cinnamon rolls, although it may be a little tricky as you can risk killing the yeast in the freezer. Prepare the rolls all the way through rolling and slicing them. Cover them well with plastic wrap and transfer them to the freezer before the dough rises. Freeze for up to 2 weeks, any longer than that you risk killing the yeast. Allow them to thaw in the refrigerator overnight. The morning you plan on serving, remove them from the fridge and let them rest at room temperature until the dough doubles in size. Bake as directed. 
• To Make Ahead – The best way to make them in advance is to par-bake them. Prepare and bake the roll for around 10-15 minutes, depending on your oven. You do not want them to be browned (they should be pale), you’re looking for them to rise and set. Allow them to fully cool then cover with plastic wrap and refrigerate. When ready to eat, bake the rolls for an additional 10-15 minutes or until golden brown then top with frosting. You can also prepare the frosting in advance and either freeze or store it in the refrigerator as well. Let the frosting thaw if frozen and give it a good mix.

Nutrition

Serving: 1roll | Calories: 599cal | Carbohydrates: 87g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 79mg | Potassium: 174mg | Fiber: 3g | Sugar: 44g | Vitamin A: 3723IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg

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