Soft, fluffy, and loaded with pumpkin spice flavor, these Pumpkin Cinnamon Rolls are the ultimate cozy breakfast treat. The dough is tender and lightly sweet, the filling is rich with brown sugar and warm spices, and the cream cheese frosting melts into every swirl for pure autumn comfort.
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I make these every fall when the weather cools down and pumpkin cravings kick in. The dough is easy to work with, the filling spreads beautifully, and the aroma while they bake will make your kitchen smell like a bakery. Trust me, everyone will hover near the oven waiting for these to come out.
Whether you serve them at a holiday brunch, as a weekend breakfast, or as a sweet snack with coffee, these Pumpkin Cinnamon Rolls are always a hit. They can even be prepped ahead and baked the next morning, making them perfect for entertaining.
Ingredients
Dough
- Warm milk – You want the milk warm to the touch but not hot. This is so it’ll dissolve the sugar and feed the yeast.
- Brown sugar – Not packed.
- Granulated sugar
- Instant yeast – Check the expiration date on your yeast. If it’s expired, it won’t rise properly.
- Pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling. A small can will do and you can freeze any extra.
- Egg
- All-purpose flour
- Pumpkin pie spice – I buy fresh pumpkin pie spice each year to get the most flavor from it.
- Salt
- Unsalted butter – If you use salted butter, skip adding the 1 teaspoon of salt.
Filling
- Brown sugar – Not packed.
- Cinnamon – Fresh cinnamon makes all the difference!
- Pumpkin pie spice – Use fresh pumpkin pie spice for the very best flavor.
- Butter – I use salted butter for the filling. If you use unsalted butter, add a pinch of salt.
Frosting
- Cream cheese – Whole fat cream cheese works the best, and it needs to be super soft for whipping.
- Unsalted butter – If you use salted butter, skip the addition of extra salt.
- Brown sugar – Brown sugar makes this frosting extra special and delicious!
- Vanilla extract – Artificial vanilla works just fine. I’ve tried this recipe with both artificial and pure and couldn’t tell the difference.
- Salt
- Heavy cream – Or milk, just to thin out the fosting.
How to Make Pumpkin Cinnamon Rolls
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by whisking warm milk, brown sugar, sugar, and yeast in a large glass mixing bowl. I like using glass because it helps me see when the yeast is foamy and ready. Let it rest for 2–3 minutes until foamy. This ensures your yeast is active.
In the bowl of a stand mixer with a dough hook attachment, combine the pumpkin puree, egg, and yeast mixture. Mix well, scraping down the sides with a flex-edge beater so nothing sticks. Add the flour, pumpkin pie spice, and salt. Switch to the dough hook and knead for 2–4 minutes until just combined. Add the softened butter and knead another 8–10 minutes until smooth and elastic. Cover and let rise until doubled, about 1 hour.
For the filling, stir the brown sugar, cinnamon, and pumpkin pie spice in a bowl. In another bowl, melt the butter. Once the dough has risen, punch it down and roll it out on a lightly floured surface into an 18×24-inch rectangle. A nonstick rolling pin works wonders here — it glides over the dough without sticking. Brush the dough evenly with the melted butter, then sprinkle the sugar-spice mixture across, leaving a 1-inch strip bare along one long edge.
Starting from the opposite long edge, roll the dough into a tight log. Use a serrated bread knife or a stainless steel pastry cutter for precise 1–1 ½ inch slices. Arrange the rolls, cut side up, in a greased 8×10-inch baking dish. Cover and let rise again until puffy and filling the pan, about 45–60 minutes.
Preheat your oven to 350°F. Bake the rolls for 30–40 minutes until golden brown on the edges and set in the middle. A digital oven thermometer helps make sure they’re baked through without overbaking. Let them cool slightly before frosting.
While the rolls bake, prepare the frosting in the stand mixer with the whisk attachment. Beat the softened cream cheese, butter, brown sugar, vanilla, salt, and heavy cream until smooth and fluffy. Spread over the warm rolls and serve immediately.
Chef Jenn’s Tips
- These rolls can be assembled the night before. Cover them tightly, refrigerate overnight, and bake in the morning.
- Make sure the milk isn’t hotter than 110°F, or it can kill the yeast.
- Use a dough cutter for clean, even slices. Dental floss also works in a pinch!
Recommended
Serving Suggestions
Serve Pumpkin Cinnamon Rolls with a simple fruit salad and a pot of hot coffee for an easy breakfast spread. They’re also perfect with scrambled eggs or bacon for a heartier brunch.
Storage
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 20–30 seconds or in the oven at 300°F for 10 minutes to bring back their softness. Rolls can also be frozen (before or after baking) for up to 2 months.
Pumpkin Cinnamon Rolls
Equipment
Ingredients
Dough
- 1 cup warm milk
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon instant yeast
- ⅔ cup pumpkin puree
- 1 large egg
- 3 ¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 5 tablespoons unsalted butter softened
Filling
- 1 ½ cups brown sugar
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- ¾ cup butter melted
Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 tablespoons heavy cream
Instructions
For the Dough
- Whisk together the warm milk (less than 110°F), the brown sugar, the sugar, and the yeast in a medium bowl. Allow it to rest for at least 2 minutes until it’s frothy.
- Combine the pumpkin puree, the egg, and the yeast mixture in the bowl of a stand mixer. Mix well, scraping the sides often.
- Add the flour, the pumpkin pie spice, and the salt. Switch to the dough hook attachment and mix for 2–4 minutes, or until combined.
- Add the softened butter and mix for about 10 minutes, or until thoroughly combined and the dough is soft and pliable.
- Cover with plastic wrap and allow the dough to rise until doubled in size, about 1 hour depending on the temperature of the kitchen.
For the Filling
- Combine the brown sugar, the cinnamon, and the pumpkin pie spice in a medium bowl. In another small bowl, melt the butter and set it aside.
- Lightly flour a work surface once the dough has risen. Punch down the dough and roll it into an 18×24-inch rectangle on the floured surface.
- Brush the top of the dough with the melted butter, edge to edge.
- Sprinkle the cinnamon mixture evenly over the dough, leaving a 1-inch strip along one long edge free of filling.
- Roll the dough tightly starting from the opposite long edge. Seal with the seam on the bottom.
- Cut the log into 1- to 1½-inch rolls using a serrated knife.
- Spray an 8×10-inch or similar-sized baking dish with non-stick spray. Place the rolls in the prepared dish, cut side up.
- Let the rolls rest and rise again until the gaps are filled and the rolls are even with the top of the dish.
To Bake
- Preheat the oven to 350°F.
- Bake the rolls, uncovered, for 30–40 minutes, or until the edges are golden brown and the centers are set. Allow to cool slightly before frosting.
For the Frosting
- Combine the softened cream cheese, the softened butter, the brown sugar, the salt, the vanilla, and the heavy cream in the bowl of a stand mixer. Mix on low until combined, scraping the sides often.
- Whip on medium speed until smooth and fluffy.
- Spread the frosting evenly over the warm rolls.
Notes
Chef Jenn’s Tips
- These rolls can be assembled the night before. Cover them tightly, refrigerate overnight, and bake in the morning.
- Make sure the milk isn’t hotter than 110°F, or it can kill the yeast.
- Use a dough cutter for clean, even slices. Dental floss also works in a pinch!