These pumpkin cinnamon rolls take classic sweet rolls and wrap them in cozy autumn flavors. A soft, spiced pumpkin dough is rolled around a buttery cinnamon-sugar filling, then baked with a pumpkin cream pour-over that soaks into the spirals for extra tenderness and moisture.
Topped with a thick cream cheese frosting, they make a comforting breakfast or brunch centerpiece throughout fall.
Here’s Why This Pumpkin Cinnamon Roll Recipe Works
Pumpkin in every layer: Pumpkin purée is folded into the dough and the cream soak, adding moisture and a subtle earthy sweetness.
Melt-in-your-mouth texture: The cream mixture sinks into the rolls while baking, giving them a soft, tender crumb.
Warm spices: Pumpkin pie spice in both the dough and the pour-over layers in warmth and complexity that balances the sugar.
Rich, tender dough: Butter and eggs create a pillowy, golden dough that bakes up with a bakery-style pull-apart texture.
If you prefer a simpler classic, try the sticky cinnamon roll version for a caramelized brown sugar glaze.
For an easier, hands-off loaf, a no-knead cinnamon raisin bread offers a soft, swirled alternative that’s great for toasting.
Recipe Tips
Use thick pumpkin purée: Choose canned 100% pumpkin or a thick homemade purée. Watery pumpkin can make the dough gummy.
Start with less flour: Aim for a soft, elastic dough. Add flour gradually until the dough pulls cleanly from the bowl but remains tender.
Soften, don’t melt, the filling butter: Soft butter blends into a spreadable paste that clings to the dough without running out during rolling.
Rise in a warm spot: If your kitchen is cool, set the covered bowl in a turned-off oven with the light on to encourage a good rise.
Don’t overbake: Begin checking around 20 minutes. Overbaking dries the center and loses the gooey texture.
Spread filling to the edges: This ensures consistent flavor in every spiral and helps the slices hold together while rising.
Frost in two stages: Spread half the frosting on hot rolls so it melts into the swirls, then add the remaining frosting after they cool slightly for a thicker finish.
Cut clean slices: Use unflavored dental floss or a serrated knife for neat, even rolls that rise uniformly.
Want a variation? A maple cream cheese frosting adds a complementary fall flavor to these pumpkin rolls.
For more seasonal baking, consider a pistachio babka wreath for holidays and gatherings.
Common Questions, Answered
Yes. Dissolve active dry yeast in the warm milk with a pinch of sugar and let it sit 5–10 minutes until foamy before adding to the dough.
Yes. Shape the rolls, cover the pan, and refrigerate overnight. Bring them to room temperature and let them rise until puffy before baking. Add the cream pour-over just before baking.
No, but it contributes extra moisture and pumpkin flavor. If you skip it, the bake time remains the same.
If you have leftover pumpkin purée, a classic pumpkin roll is a delicious way to use it.
Pumpkin Cinnamon Buns
These pumpkin cinnamon buns feature pumpkin in the dough and in the creamy pour-over, with warm spices woven throughout. The result is plush rolls that stay tender and sticky in the center, finished with cream cheese frosting that melts into the swirls. Once you bake them, they’ll likely become a fall favorite.
Pumpkin Cinnamon Rolls
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Ingredients
Dough
- ¾ cup whole milk, warmed slightly (177 grams)
- ⅓ cup granulated sugar (67 grams)
- ½ cup pumpkin puree (not pie filling, 120 grams)
- 8 tablespoons butter, melted (113 grams)
- 2 large eggs
- 4 to 5 cups all-purpose flour (480 to 600 grams)
- 2 ¼ teaspoons instant dry yeast
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
Cinnamon Sugar Filling
- 1 cup brown sugar, packed (200 grams)
- 2 to 3 tablespoons ground cinnamon
- ½ cup butter, softened (113 grams; 1 stick)
Pumpkin Cream Pour Over
- ¾ cup heavy cream (180 grams)
- ¼ cup pumpkin puree (not pie filling, 60 grams)
- 3 tablespoons brown sugar
- 2 teaspoons pumpkin pie spice
Frosting
- 8 ounces cream cheese, softened
- 8 tablespoons butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Make the Dough
- Whisk warm milk, sugar, pumpkin purée, melted butter, and eggs in the bowl of a stand mixer to combine.
- Add 4 cups of flour, the yeast, salt, and pumpkin pie spice.
- With the dough hook, mix on low until combined, then increase to medium-low and knead until the dough pulls away from the bowl. Add flour sparingly if sticky. Knead about 5 minutes until smooth and elastic.
- Cover the bowl and let the dough rise in a warm spot until puffy and nearly doubled, about 1–2 hours.
Make the Filling
- Stir brown sugar and cinnamon in a bowl, then add softened butter and blend into a smooth, spreadable paste. Set aside.
Assemble the Rolls
- Turn the dough onto a lightly floured surface and roll into a 12×18-inch rectangle.
- Spread the cinnamon-sugar filling evenly over the dough, right to the edges.
- Roll the dough from the long edge into a snug log and pinch the seam closed.
- Slice the log into twelve 1½-inch rolls using a serrated knife or unflavored dental floss. Place them in a greased 9×13-inch pan, cover loosely, and let rise until puffy and nearly doubled, about 1–1½ hours.
Pumpkin Cream Pour Over
- Whisk heavy cream, pumpkin purée, brown sugar, and pumpkin pie spice until smooth.
- When the rolls have finished rising, gently pour the pumpkin cream evenly over them. It will settle between the rolls and soak in during baking.
Bake
- Preheat oven to 350°F. Uncover the pan and bake 20–30 minutes, rotating once, until golden brown. The center should reach about 190°F if you use a thermometer.
Make the Frosting
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt and beat on medium 2–3 minutes, scraping down the bowl as needed.
- Spread half the frosting over the hot rolls so it melts into the layers, let cool 10–15 minutes, then spread the remaining frosting. Serve warm.
Notes
Pumpkin purée: Use 100% pumpkin, not pie filling. Homemade works too—just be sure it’s thick.
Flour amount: Begin with the lower flour amount and add more only as needed; dough should be soft but not sticky.
Make ahead: After shaping, refrigerate the rolls overnight. Bring them to room temperature and let them rise before baking.
Freezing: Bake, then freeze unfrosted rolls for up to 2 months. Reheat and frost before serving.
Storage: Store frosted rolls in an airtight container at room temperature up to 2 days, or refrigerate up to 5 days. Reheat gently before serving.
Reheating: Warm single rolls in the microwave 15–20 seconds or cover a pan with foil and heat in a 300°F oven until warmed through.
Frosting ahead: Cream cheese frosting keeps in the fridge up to 3 days; bring to room temperature before using.
Nutrition
Calories: 728kcal,
Carbohydrates: 94g,
Protein: 9g,
Fat: 37g
Nutrition information is automatically calculated, so should only be used as an approximation.
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