The Best Pumpkin Cinnamon Rolls

Fall baking reaches its peak with these fluffy pumpkin cinnamon rolls—a cozy, sweet treat that’s perfect for chilly mornings and holiday brunches. Infused with pumpkin puree, warm spices, and crowned with a decadent maple cream cheese icing, this recipe is guaranteed to become a seasonal staple in your kitchen.

Whether you’re baking for a family breakfast, a festive gathering, or just for fun, these homemade pumpkin cinnamon rolls deliver the perfect balance of softness, sweetness, and spice.

If you’re wondering why pumpkin makes such an ideal ingredient for baking, it’s not just about the flavor—it’s also packed with nutrients like fiber and beta-carotene. Learn more about the nutritional benefits of pumpkin from the USDA to understand why it deserves a spot in your fall recipes.

Before diving into the full recipe, it’s important to understand how yeast works. Choosing between active dry and instant yeast can impact your dough’s rise time and texture. For a deep dive into yeast science, check out this Serious Eats guide to yeast and set yourself up for fluffy success.

Why You’ll Love These Pumpkin Cinnamon Rolls

• Soft and pillowy dough infused with pumpkin and spice
• Sweet, gooey cinnamon swirl filling
• Maple cream cheese icing for a rich, tangy finish
• Can be made ahead and frozen for convenience
• Customizable with nuts, raisins, or other fall flavors

Ingredients You’ll Need

Here’s what you’ll need for the dough, filling, and icing. Each element contributes to the roll’s soft, tender texture and irresistible flavor.

For the Dough

• ¾ cup warm milk (whole, 2%, or almond)
• ¼ cup granulated sugar
• 2¼ teaspoons instant yeast
• ¾ cup pumpkin puree
• ¼ cup melted butter
• 1 egg (room temperature)
• 4 cups bread flour (for fluffiness—see King Arthur’s flour guide)
• 2 tablespoons pumpkin pie spice
• ¾ teaspoon salt

For the Filling

• ⅔ cup dark brown sugar
• 1½ tablespoons ground cinnamon
• ¼ cup softened butter

For the Maple Cream Cheese Icing

• 4 oz cream cheese (softened)
• 3 tablespoons butter
• ¼ cup powdered sugar
• 4 tablespoons maple syrup
• Pinch of salt

Tools You’ll Need

• Stand mixer or mixing bowls
• Wooden spoon
• Rolling pin
• Serrated knife or dental floss
• 9×13 baking dish
• Thermometer (optional but great for checking milk temperature)

Step-by-Step Instructions

1. Make the Dough

• Warm the milk to about 110°F. Add sugar and sprinkle in the yeast. Let it sit for 5 minutes until foamy.
• Add pumpkin puree, melted butter, and egg. Mix until smooth.
• Slowly add in flour, pumpkin pie spice, and salt. Mix and knead for about 8–10 minutes until the dough is soft and slightly sticky.
• Transfer dough to a greased bowl, cover, and let rise for about 1 hour or until doubled in size.

2. Prepare the Filling

• In a bowl, mix brown sugar and cinnamon.
• Roll the dough into a 14×16 inch rectangle on a floured surface.
• Spread softened butter across the dough, then sprinkle on the cinnamon sugar. Gently press it in with your hands.

3. Roll and Cut

• Roll the dough tightly from the short end to create a log.
• Trim uneven edges and slice into 12 equal rolls.
• Arrange them in a greased 9×13 baking dish. Cover and let them rise again for 30 minutes.

4. Bake

• Preheat oven to 350°F.
• Bake for 20–25 minutes until slightly golden brown around the edges but still soft in the center.
• Let cool for 10 minutes before frosting.

5. Make the Icing

• Beat cream cheese, butter, powdered sugar, maple syrup, and a pinch of salt until smooth.
• Spread generously over warm rolls.

Pro Tips for the Fluffiest Rolls

• Use room temperature butter for the filling—not melted—to prevent leaking.
• Make sure your milk isn’t too hot or too cold—105°F to 115°F is ideal.
• Bread flour makes the rolls light and airy.
• Let the dough rise in a warm spot—near a stove or inside a turned-off oven with the light on.
• Don’t overbake! Slight underbaking keeps the center soft and gooey.

Make-Ahead and Freezing Options

To Make Ahead:

• Assemble the rolls and place them in the pan.
• Cover tightly and refrigerate overnight.
• In the morning, let them rise at room temp for 30–45 minutes before baking.

To Freeze:

• Before baking: Freeze after shaping. Thaw overnight in the fridge and rise before baking.
• After baking: Let cool, then wrap and freeze. Reheat and frost just before serving.

Delicious Variations

• Add chopped pecans or walnuts to the filling
• Sprinkle raisins or dried cranberries inside the swirl
• Replace maple syrup with honey or caramel for the icing
• Use dairy-free butter, almond milk, and vegan cream cheese for a vegan version
• Try a streusel topping instead of icing for a crunchy finish

Serving Suggestions

• Serve warm with coffee, chai, or hot apple cider
• Add to a fall-themed brunch board with quiche, muffins, and fresh fruit
• Great as a Thanksgiving or Christmas morning treat

FAQ: Pumpkin Cinnamon Rolls

Can I use canned pumpkin instead of fresh?
Yes! Canned pumpkin puree is perfect for this recipe and keeps things quick and easy.

What can I use if I don’t have maple syrup?
You can substitute honey or agave, though the unique maple flavor will be missed.

Why are my cinnamon rolls dense and not fluffy?
Over-flouring, under-kneading, or inactive yeast are common culprits. Make sure to measure flour correctly and check that your yeast bubbles when activated.

Can I make these without yeast?
Technically yes, but they won’t have the classic fluffy texture. You’d need a biscuit-style dough instead.

How long do pumpkin rolls last?
They’re best fresh but can be stored at room temp for 1–2 days or refrigerated for up to 5 days. Reheat before serving.

Final Thoughts

These pumpkin cinnamon rolls are the ultimate celebration of fall flavors. Whether you’re baking them for a crowd or savoring them on a quiet morning, their fluffy texture, sweet cinnamon swirls, and maple cream cheese icing will win over anyone who tries them.

Don’t forget to get creative with add-ins and toppings. Make them your own, and most of all—enjoy the baking journey!

Print