Once autumn arrives, I turn to baking — and this Pumpkin Cinnamon Rolls Recipe is one of my favorite easy fall recipes to make every year. These rolls are tender and fluffy with a gentle pumpkin flavor and warm fall spices. The dough comes together quickly and the brown sugar cream cheese frosting gives them a rich, cozy finish.
If you want a comforting, warm treat for cool mornings or weekend brunch, this recipe is a must-try.
Why You’ll Love This Pumpkin Cinnamon Rolls Recipe
- Simple directions: The dough is straightforward and forgiving, even for first-time bakers.
- Seasonal flavor: Pumpkin and warm spices add fall character without overwhelming the rolls.
- Make-ahead option: Assemble the rolls the night before and bake fresh in the morning.
- Brown sugar frosting: A caramel-like depth elevates the classic cream cheese frosting.
- Family-friendly: Kids and adults love them warm from the oven, and they reheat well for snacks.
Pumpkin Recipes
Pumpkin shines in fall baking because its mild sweetness and smooth texture blend beautifully with spices. It works well in both sweet and savory dishes. Below are a few other pumpkin ideas to try when you’re in a seasonal baking mood.
- Pumpkin Oatmeal Cookie Recipe
- Pumpkin Bars Recipe
- Pumpkin Hawaiian Roll French Toast Casserole
- Pumpkin Cheesecake Cookies Recipe
Ingredients for Homemade Pumpkin Cinnamon Rolls
- Warm milk: Activates the yeast and adds moisture.
- Brown sugar and sugar: For sweetness and depth of flavor.
- Instant yeast: For a reliable, quick rise.
- Pumpkin puree: Adds moisture, tenderness, and seasonal flavor.
- Egg: Binds and enriches the dough.
- All-purpose flour: The base for a soft, flexible dough.
- Pumpkin pie spice and salt: Essential for balanced, warm flavor.
- Butter: For richness in both dough and filling.
- Filling: Brown sugar, cinnamon and extra pumpkin pie spice for a classic, cozy center.
- Frosting: Cream cheese, butter, brown sugar, vanilla and heavy cream to make a smooth brown sugar cream cheese frosting.
Best Kitchen Tools for Pumpkin Cinnamon Buns
These tools make the process easier: a stand mixer with a dough hook for kneading, a rolling pin for shaping the dough, and a 9×13″ baking dish to bake the rolls evenly. Nonstick or silicone tools and a good bench scraper help with rolling and cutting.
How to Make Soft Pumpkin Cinnamon Rolls
1. Start the yeast: Warm the milk (warm to the touch, not hot), whisk in the sugars and instant yeast, and let it sit a couple of minutes until it becomes slightly foamy.
2. Make the dough: In a stand mixer, combine pumpkin puree, the egg, and the yeast mixture. Add the flour, pumpkin pie spice and salt. Once combined, add the softened butter and mix with the dough hook for about 10 minutes until smooth and elastic.
3. First rise: Cover the bowl and let the dough rise in a warm spot until doubled in size, usually about an hour.
4. Prepare the filling: Combine brown sugar, cinnamon and pumpkin pie spice. Melt the butter separately so it’s ready to brush on the dough.
5. Roll and fill: On a floured surface, roll the dough into a large rectangle (approximately 18 x 24 inches). Brush the surface with melted butter and sprinkle the sugar-spice mixture evenly over the top.
6. Form the rolls: Roll the dough tightly from the long side and slice into roughly 1-inch pieces. Place the slices in a greased baking dish, cover, and let rise again until the rolls puff and fill the pan.
7. Bake: Bake at 350°F for about 30–40 minutes, until the edges are golden and the centers are set.
8. Make the frosting: Beat softened cream cheese and butter until smooth, then mix in brown sugar, vanilla, salt and heavy cream until creamy.
9. Frost while warm: Spread the frosting over the rolls as soon as they come out of the oven so the topping melts into the swirls.
Tips for Pumpkin Cinnamon Rolls
Tip 1: Use milk that is warm to the touch but not hot, so the yeast stays active.
Tip 2: Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Tip 3: If your kitchen is cool, place the dough in the oven with only the oven light on to help the rise.
FAQs for Homemade Pumpkin Cinnamon Rolls
Yes. Assemble the rolls the night before, cover and refrigerate. Remove them while the oven preheats, let them rise slightly, then bake in the morning.
Store cooled rolls in an airtight container in the refrigerator for up to 3 days. Reheat individual rolls briefly in the microwave before serving.
Yes. Freeze baked, unfrosted rolls. Thaw in the fridge, warm in the oven and frost before serving.
Cinnamon Roll Recipes
Cinnamon rolls are versatile and fun to customize. You can add fruit, swap fillings, or change the frosting for new variations. These pumpkin rolls are a favorite for cozy autumn mornings, and they’re easy to adapt to taste.
These Pumpkin Cinnamon Rolls are a seasonal favorite at our house. Whether you bake them for family brunch, guests, or a quiet morning treat, they’re likely to become a repeat recipe.
📖 Recipe
Pumpkin Cinnamon Rolls Recipe
Vicky
Video
Ingredients
For the Dough:
- 1 cup warm milk
- ¼ cup brown sugar
- ¼ cup sugar
- 1 tablespoon instant yeast
- ⅔ cup pumpkin puree
- 1 egg
- 3 ¾ cups all-purpose flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 5 tablespoon unsalted butter softened
For the Filling:
- 1½ cups brown sugar
- 1 tablespoon cinnamon
- 2 teaspoon pumpkin pie spice
- ¾ cup butter melted
For the Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- 3 tablespoon heavy cream
Instructions
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In a medium bowl, whisk warm milk, brown sugar, sugar and yeast. Let sit for 2 minutes.
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In a stand mixer, mix pumpkin puree, egg and the yeast mixture. Add flour, pumpkin pie spice and salt, mixing until combined.
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Add softened butter and knead with the dough hook for about 10 minutes until smooth.
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Let the dough rise until doubled in size, about 1 hour.
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Mix filling ingredients in a bowl and melt the butter separately.
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Roll dough into an 18×24″ rectangle, brush with melted butter and sprinkle the filling evenly over the top.
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Roll tightly, cut into rolls, place in a greased baking dish, and let rise again until puffy.
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Bake at 350°F for 30–40 minutes until golden around the edges and set in the center.
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Blend frosting ingredients until smooth and spread over the warm rolls.
Notes
- Use milk that’s warm to the touch but not hot to avoid killing the yeast.
- Be sure to use plain pumpkin puree, not pumpkin pie filling.
- If your kitchen is cool, place the dough in the oven with just the light on to speed the rise.
Nutrition information is an estimate and can vary with ingredients and portion sizes.
Nutrition
Carbohydrates: 105 g
Protein: 9 g
Fat: 40 g