pumpkin cinnamon rolls : there’s something magical about the combination of warm cinnamon, pumpkin spice, and fluffy yeast dough—especially when the weather starts to cool down. These Pumpkin Cinnamon Rolls are the perfect fall treat, with soft, pillowy layers filled with a rich pumpkin-spiced swirl, then topped with silky cream cheese frosting. Whether you’re hosting brunch, prepping for Thanksgiving, or just craving a cozy weekend bake, this recipe delivers everything you love about autumn in one delicious roll.

Unlike classic cinnamon rolls, these use real pumpkin purée for extra moisture, flavor, and seasonal flair. Not only does pumpkin make the rolls more tender, it also adds a nutritional boost, being rich in vitamin A and fiber. For more detail on what pumpkin adds to your recipe, check out USDA’s official breakdown of pumpkin’s nutritional benefits.

Plus, the sweet yeast dough comes together beautifully—don’t worry if you’re new to baking with yeast. This guide covers every step, from mixing and kneading to proofing and baking. If you want to master the art of soft, enriched doughs, you’ll find this King Arthur yeast dough guide super helpful too.

Why You’ll Love These Pumpkin Cinnamon Rolls

Soft, moist, and gooey rolls with a rich cinnamon filling
Packed with real pumpkin flavor
Perfect make-ahead option for holiday mornings
Cream cheese frosting takes it over the top
Customizable with add-ins like pecans or maple glaze

Ingredients You’ll Need

For the Dough

¾ cup warm milk (about 110°F)
2 ¼ tsp active dry yeast (1 packet)
⅓ cup granulated sugar
½ cup pumpkin purée (not pumpkin pie filling)
1 egg + 1 egg yolk
¼ cup melted butter
3 ½ cups all-purpose flour
1 tsp salt

For the Filling

⅔ cup brown sugar
1 ½ tbsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp cloves (optional)
¼ cup softened butter

For the Cream Cheese Frosting

4 oz cream cheese, softened
3 tbsp butter, softened
1 cup powdered sugar
½ tsp vanilla extract
1–2 tbsp milk (to adjust consistency)

Tools You’ll Need

Large mixing bowl or stand mixer
Rolling pin
9×13 inch baking pan
Measuring cups and spoons
Kitchen thermometer (optional but helpful)

Step-by-Step Instructions

1. Activate the Yeast

Warm the milk to about 110°F.
Mix with yeast and a teaspoon of sugar in a bowl.
Let it sit for 5–10 minutes until it’s foamy and bubbly.

2. Make the Dough

In a large bowl, whisk together the pumpkin purée, sugar, egg, yolk, and melted butter.
Add the activated yeast mixture.
Slowly mix in the flour and salt, using a dough hook or wooden spoon.
Knead the dough for 8–10 minutes until smooth and elastic.

3. First Rise

Transfer the dough to a greased bowl and cover with a towel.
Let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

4. Prepare the Filling

In a small bowl, mix brown sugar, cinnamon, nutmeg, and cloves.
Roll the dough into a rectangle (about 14×18 inches).
Spread softened butter evenly, then sprinkle the cinnamon-sugar mixture on top.

5. Roll & Slice

Roll the dough tightly from the long edge into a log.
Cut into 12 even rolls using a serrated knife or floss.
Place rolls in a greased 9×13 pan.

6. Second Rise

Cover the pan and let the rolls rise for 30–45 minutes.
Preheat oven to 350°F (175°C) during this time.

7. Bake

Bake rolls for 25–30 minutes until golden on top.
They should feel firm but not dry when gently pressed.

8. Make the Frosting

Beat the cream cheese and butter together until fluffy.
Add powdered sugar, vanilla, and milk.
Mix until smooth and spreadable. For more depth, refer to this cream cheese frosting guide.

9. Frost and Serve

Let the rolls cool slightly.
Spread frosting over warm rolls so it melts into the layers.
Serve immediately and enjoy!

Make-Ahead & Storage Tips

Make ahead by refrigerating unbaked rolls overnight. Let them come to room temp and rise slightly before baking.
Store baked rolls in an airtight container for up to 3 days.
Freeze unfrosted rolls for up to 2 months; thaw and reheat before frosting.

Troubleshooting

Dough didn’t rise? Check if your yeast is expired or water was too hot.
Dry rolls? Measure flour correctly—avoid overpacking!
Too dense? The dough may have under-proofed.

Customization Ideas

Add chopped pecans or mini chocolate chips to the filling.
Make it vegan by using plant-based milk, vegan butter, and egg substitutes.
Use maple glaze instead of cream cheese for a different topping.

Pumpkin Rolls vs. Classic Cinnamon Rolls

While classic rolls are purely sweet and buttery, pumpkin rolls are:

Moister due to pumpkin
Slightly more earthy and spiced
Perfectly seasonal for fall baking

Serving Suggestions

Serve with hot apple cider, chai latte, or maple coffee.
Great for holiday breakfasts, brunch parties, or cozy weekends.

FAQs

Can I use pumpkin pie filling instead of purée?
No. Pumpkin pie filling is sweetened and spiced already. Use 100% pure pumpkin purée for accurate flavor and consistency.

Can I make pumpkin cinnamon rolls without yeast?
Yes, but they’ll be more like pumpkin spice rolls or scones. Yeast is key for the fluffy texture.

Can I prep these the night before?
Absolutely! Assemble and refrigerate before the second rise. Bring to room temp and bake in the morning.

What’s the best flour to use?
All-purpose flour works great. For extra fluffiness, you can try bread flour.

How do I keep cinnamon rolls soft?
Store them covered in an airtight container and reheat gently. Avoid overbaking.