Fall is the perfect time to cozy up with warm, gooey baked treats, and nothing screams autumn comfort like a batch of homemade Pumpkin Pie Cinnamon Rolls. These soft, fluffy swirls are infused with real pumpkin, spiced to perfection, and crowned with maple cream cheese icing for a melt-in-your-mouth experience.

Unlike traditional cinnamon rolls, this recipe brings the seasonal magic of pumpkin pie right into the dough. This isn’t just cinnamon sprinkled on top—there’s pumpkin in the dough itself, which adds a rich texture and unmistakable fall flavor. If you’re new to baking with yeast, this guide will walk you through every step and even show you how to customize, store, or freeze these heavenly rolls.

To ensure the best results when working with yeast-based recipes, check out this guide to baking with yeast from King Arthur Baking. It covers everything from activating yeast to troubleshooting common dough problems.

Also, if you’re using fresh pumpkin, don’t miss this simple tutorial on how to make homemade pumpkin puree. Canned pumpkin works just fine too, but fresh puree takes the flavor to another level.

Ingredients You’ll Need

For the Dough

1/3 cup whole milk (warm, not hot)
2 tablespoons unsalted butter
1/2 cup pumpkin puree (not pumpkin pie filling)
1/4 cup granulated sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 large egg
2¼ teaspoons instant or active dry yeast
2⅔ cups all-purpose flour

For the Filling

6 tablespoons unsalted butter, softened
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

For the Maple Cream Cheese Icing

4 oz cream cheese, softened
3 tablespoons pure maple syrup
1 tablespoon whole milk
2/3 cup powdered sugar, sifted
Optional: 1/8 teaspoon ground cinnamon

Step-by-Step Instructions

1. Make the Dough

Warm the milk and butter until the butter is just melted. Let cool slightly.
In a large bowl, whisk together the pumpkin puree, sugar, nutmeg, and salt.
Stir in the milk mixture, then add the egg and yeast.
Gradually add the flour while mixing with a stand mixer or by hand.
Knead for 5–7 minutes until the dough is soft and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1.5 to 2 hours, or until doubled in size.

💡 Pro tip: If you’re new to kneading dough, follow this easy hand-kneading guide. It explains the basics and helps ensure a perfectly risen roll every time.

2. Make the Filling

In a small bowl, mix brown sugar and spices.
After the dough rises, punch it down and roll it into a 10×14-inch rectangle on a floured surface.
Spread softened butter evenly across the dough.
Sprinkle the spiced sugar mixture over the butter.
Roll the dough tightly into a log, then slice into 10–12 rolls.

3. Second Rise

Arrange the rolls in a greased baking dish.
Cover and let them rise again for 1 hour or until puffy and slightly touching.

4. Bake

Preheat oven to 350°F (177°C).
Bake for 22–28 minutes.
Tent with foil halfway through to prevent over-browning.
Let cool for 10 minutes before icing.

5. Make the Icing

Beat softened cream cheese until smooth.
Add maple syrup and milk; mix until creamy.
Slowly add powdered sugar and beat until thick but spreadable.
Spread icing over warm rolls.

Customizations and Variations

Want to make them your own? Try these variations:

Add chai spice for a Pumpkin Chai Cinnamon Roll twist.
Mix in toasted pecans or walnuts for crunch.
Use vegan butter and plant-based milk for a dairy-free option.
Swap the maple icing for a classic vanilla glaze or salted caramel drizzle.

How to Store & Reheat

Store rolls in an airtight container:
- At room temperature for 2 days
- In the fridge for up to 5 days
Reheat in the microwave for 15–20 seconds or warm in a 300°F oven for 5–7 minutes.
To freeze:
- Freeze unbaked rolls after slicing; thaw overnight and let rise before baking.
- Or freeze baked rolls and reheat as needed.

What to Serve With Pumpkin Cinnamon Rolls

Pumpkin spice latte or hot chai
Fall-inspired fruit like apple slices or pomegranate seeds
Yogurt with honey and nuts for balance
Scrambled eggs or breakfast sausage to add protein

Frequently Asked Questions

Can I use pumpkin pie filling instead of puree?
No—pumpkin pie filling has added sugar and spices. Use 100% pumpkin puree for best results.

Can I make these without yeast?
You can try no-yeast cinnamon rolls, but they’ll be more like biscuits. Yeast is essential for the soft, fluffy texture in this recipe.

Why didn’t my rolls rise?
Common causes:

Water/milk was too hot and killed the yeast.
Yeast was expired.
Room was too cold—try placing dough in a warm oven (turned off) or near a sunny window.

Can I make them ahead of time?
Yes! Refrigerate the shaped rolls before the second rise and bake the next morning. Let them come to room temp and rise for 1 hour before baking.

Can I freeze them?
Absolutely. You can freeze before or after baking. For unbaked rolls, let them thaw and rise fully before baking.

Final Thoughts

Pumpkin Pie Cinnamon Rolls combine the best of two beloved classics—gooey cinnamon rolls and spiced pumpkin pie. Whether you’re hosting a holiday brunch or craving a cozy morning treat, these rolls are a guaranteed hit.

This recipe is simple enough for beginner bakers and impressive enough for seasoned pros. With just a few pantry staples and some love, you’ll bake up the perfect fall breakfast.