Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls are soft, delicious, and full of pumpkin flavor. This is my favorite recipe to make during the fall and winter months!
Baking has become one of my favorite things to do when I need to decompress, and cinnamon rolls are at the top of the list. I don’t know exactly what it is, but I sure love to make them. During the fall and winter seasons, I love to make these Pumpkin Cinnamon Rolls. They taste incredible and are full of pumpkin flavor.
Looking for more cinnamon roll-inspired recipes? Discover more here. If you’re in the mood for more pumpkin baked goods, there are plenty more recipes where that came from here. 🍂
PUMPKIN CINNAMON ROLLS
Who doesn’t love a traditional cinnamon roll? Fresh-baked dough swirled with cinnamon and sugar. And don’t get me started on the wonderful cream cheese frosting to finish everything off. Yum! If you’re a fan, then you’re really going to fall in love with this recipe. The addition of pumpkin really takes things to a whole new level. Don’t worry, you won’t have to carve a pumpkin to get the flavor in there! Canned pumpkin is the star of the show with these rolls. Pumpkin puree, cinnamon, and more special seasonings are what really make it amazing.
Find my expert tips on how to make pumpkin cinnamon rolls below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Pumpkin Cinnamon Rolls Recipe:
- Easy-To-Make: Simple ingredients and step-by-step instructions make baking a breeze.
- Real Pumpkin: This dough is made with real pumpkin puree for a naturally sweet, tender texture.
- Cozy Fall Spices: Cinnamon, nutmeg, allspice, ginger, and cloves create the perfect fall flavor.
- Decadent Frosting: Sweet, tangy, and creamy Cream Cheese Frosting that melts perfectly over warm rolls.
- Perfect For Breakfast or Brunch: Ideal for weekends, holidays, or special occasions.
- Crowd-Pleasing Fall Dessert: Twelve generous rolls are perfect for family, friends, or gifting.
Ingredients
Dough
- 1/2 cup whole milk
- 2 teaspoons active dry yeast
- 1/4 cup salted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup canned pumpkin (NOT pumpkin pie filling)
- 1 large egg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 1/2 to 4 cups all-purpose flour
Filling
- 1/3 cup salted butter, softened
- 2/3 cup light brown sugar
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Frosting
- ½ cup salted butter, softened
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- ½ Tablespoon vanilla extract
- 1/8 teaspoon pumpkin pie spice (optional)
Instructions
For The Dough
Warm the milk over the stove or in the microwave. You want the milk to become lukewarm (105°F to 115°F) *You do not want the milk hotter than this or it will kill the yeast.*
In the bowl of a stand mixer, add the warm milk and the yeast. Stir and then let mixture sit until foamy. About 5 minutes to 10 minutes.
Add the butter and sugar. Stir to combine. Add the pumpkin and egg. Mix until well combined. Add the salt, baking powder, baking soda, and 2 cups of the flour. Mix well for 2 minutes. Add the additional flour, 1/2 cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Knead for 10 minutes by hand (or 5 minutes in a mixer). Let the dough rest for 15 minutes.
For The Filling
While the dough is resting, mix together the softened butter, light brown sugar, cinnamon, nutmeg, allspice and ground ginger in a medium bowl. Set aside.
When the dough has finished resting, roll it out into a large rectangle (about 14×20-inches). Spread the filling evenly over the dough. Roll the dough up tightly. Cut into 12 even rolls and place in a well buttered 9×13-inch baking dish. Cover the dish and let the rolls rest for 15 minutes.
While the rolls are resting, preheat the oven to 375 degrees F. After the rolls are done resting, bake until golden brown, about 18 to 20 minutes.
For The Frosting
Cream the butter and cream cheese together until combined. Slowly mix in the powdered sugar and vanilla extract. Continue to blend until smooth and combined. Spread over the warm rolls. These rolls are perfect to enjoy with a warm cup of coffee in the morning. You could also serve them for dessert with a scoop of vanilla bean or pumpkin ice cream! Serve and Enjoy!
Servings
This recipe makes 12 pumpkin cinnamon rolls.
Storing and Reheating
Store any leftover rolls covered in the refrigerator for up to 4 days. If you are planning to make these ahead of time, I recommend keeping the frosting on the side and only frosting when ready to serve. This way, the dough won’t get soggy. To reheat, place rolls on a microwave-safe plate and warm them for 15 to 25 seconds. They can also be placed on a sheet pan and warmed in a preheated 350°F oven for about 10 minutes.
Holly’s Tips for the Best Pumpkin Cinnamon Rolls:
- Milk Temperature Matters: Keep it lukewarm (105°F–115°F) to activate yeast without killing it.
- Don’t Rush The Dough: Knead well and allow it to rest; it creates soft, fluffy, perfectly pillowy rolls.
- Roll Evenly: Rolling your dough into a uniform rectangle ensures even baking and a perfect spiral of filling.
- Spice It Up: Don’t skimp on the cinnamon, nutmeg, ginger, and allspice for that signature warm pumpkin flavor.
- Cut Carefully: Use a sharp knife or dental floss to slice the rolls cleanly without squishing them.
- Rest Before Baking: Let the rolls rise slightly after cutting to keep them soft and airy.
- Bake Until Golden: Check for a light golden brown color to avoid under-baking or over-baking.
- Serve Warm: Spread cream cheese frosting on warm rolls so it melts slightly and seeps into every swirl. These rolls taste the best fresh out of the oven, served warm.
Frequently Asked Questions:
No. Please use pure pumpkin puree, and not the pumpkin pie filling. Pie filling contains added sugar and spices that can alter the flavor and texture of the dough.
Yes! You can prepare the dough and refrigerate it overnight after kneading. Bring it to room temperature before rolling and adding the filling.
Make sure to knead the dough thoroughly and allow it to rest properly. Also, cut evenly and let the rolls rise slightly before baking for light, fluffy rolls.
Substitute milk with plant-based milk and butter with a dairy-free alternative. Cream cheese frosting can also be made with a vegan cream cheese.
You can make Pumpkin Cinnamon Rolls gluten-free by using a 1:1 gluten-free flour blend that includes xanthan or guar gum, and ensuring your baking soda and baking powder are gluten-free. If your flour blend doesn’t have a binder, add 1 teaspoon per cup of flour. Gluten-free dough is more delicate, so mix gently and adjust the liquid slightly with extra milk or pumpkin puree if needed. Bake until golden brown and a toothpick comes out clean, then let the rolls cool for 5–10 minutes before spreading cream cheese frosting to prevent tearing.
Similar Recipes
Looking for more? Try my Perfect Cinnamon Rolls and Copycat Cinnabon Cinnamon Rolls next!
Craving something different? My Pumpkin Cheesecake Bars feature an easy cheesecake filling and a pumpkin-flavored layer sandwiched between a crisp crust.
Want something more bite-sized? My White Chocolate Pumpkin Truffles feature sweet pumpkin filling mixed with cream cheese, dipped in elegant white chocolate.
Looking for something more filling? My Glazed Chocolate Chip Pumpkin Bread is filled with rich chocolate chips and topped off with an easy-to-make sweet glaze. A fall must-bake treat!
Have you made this Pumpkin Cinnamon Rolls recipe? 🍁
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Pumpkin Cinnamon Rolls
Ingredients
Dough
- 1/2 cup whole milk
- 2 teaspoons active dry yeast
- 1/4 cup salted butter melted
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (NOT pumpkin pie filling)
- 1 large egg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 ½ to 4 cups all purpose flour
Filling
- 1/3 cup butter melted
- 2/3 cup light brown sugar
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Cream Cheese Frosting
- ½ cup salted butter softened
- 8 ounces cream cheese softened
- 3 cups powdered sugar
- ½ Tablespoon vanilla extract
- 1/8 teaspoon pumpkin pie spice optional
Instructions
Dough
- Warm the milk over the stove or in the microwave. You want the milk to become just lukewarm (105°F to 115°F) *You do not want the milk hotter than this or it will kill the yeast.*In the bowl of a stand mixer, add the warmed milk and the yeast. Stir and then let mixture stand until it becomes foamy (about 5 minutes).
- Add the butter and sugar. Stir to combine. Add the pumpkin and egg. Mix until well combined. Add the salt, baking powder, baking soda, and 2 cups of the flour. Mix well for 2 minutes. Add the additional flour, 1/2 cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Knead for 10 minutes by hand (or 5 minutes in a mixer). Let the dough rest for 15 minutes.
Filling
- While the dough is resting, mix together the softened butter, light brown sugar, cinnamon, nutmeg, allspice and ground ginger in a medium bowl. Set aside.
- When the dough has finished resting, roll it out into a large rectangle (about 14×20-inches). Spread the filling evenly over the dough. Roll the dough up tightly. Cut into 12 even rolls and place in a well buttered 9×13-inch baking dish. Cover the dish and let the rolls rest for 15 minutes.
- While the rolls are resting, preheat the oven to 375 degrees. After the rolls are done resting, bake until golden brown, about 18 to 20 minutes.
Cream Cheese Frosting
- Cream the butter and cream cheese together until combined. Slowly mix in the powdered sugar and vanilla extract. Continue to blend until smooth and combined. Spread over the warm rolls. Serve and enjoy!
Notes
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Great recipe!!
Thank you 🙂
Salted or unsalted butter?
I only use salted butter. 🙂
I can’t wait to try it
Can we freeze these rolls prior to baking or proving?
I freeze the rolls after they’ve been baked. Seal them in a freezer safe ziplock bag and squeeze out as much air as possible. Freeze up to 2 months. When ready to eat, place one in the microwave for about 45 seconds!
What size can of pumpkin puree?
You only need a 1/2 cup so any size can will work. I refrigerate any leftover puree to use in other pumpkin recipes 🙂
Just took these out of the oven and they are fantastic. Will definitely be making them again. I was a little concerned about the texture since you didn’t have to let them rise more but they are perfect.
Omg! I can’t believe I’ve had this recipe saved for so long and hadn’t made it until today. Wow! They are the softest, fluffiest cinnamon rolls I have ever had. Instead of the icing I made a vegan pumpkin spice cream cheese to go with it. Divine!!
But your recipe above says to warm the milk to 105-115 degrees?
Hi Dee! This recipe shared today is an updated recipe from my old one. Sorry, I should have reviewed the comments before posting this new revised recipe.
Can I put these in the fridge overnight to bake in the morning?
Yes absolutely! Remove them from the fridge and place on the counter for about an hour or so before baking. This will allow them to come to room temperature before baking. 🙂
ABSOLUTELY AMAZING!!! Perfect directions and an awesome cinnamon roll recipe. Thank you for sharing with us!!!