The Ultimate Pumpkin Cinnamon Rolls Recipe for Fall Baking Bliss

There’s nothing quite like the aroma of warm, gooey pumpkin cinnamon rolls baking on a crisp fall morning. These soft, fluffy treats are the perfect way to embrace the season — full of pumpkin spice, swirled with sweet cinnamon, and topped with a rich maple cream cheese glaze. Whether you’re hosting brunch, baking with the kids, or just treating yourself, this recipe is guaranteed to become your new autumn favorite.

These homemade cinnamon rolls are made from scratch, using real pumpkin puree and cozy spices like cinnamon and nutmeg. Want to know what you’re actually putting into your rolls? Check out pumpkin puree nutrition facts to understand just how wholesome (and tasty) this ingredient can be.

One of the secrets to achieving fluffy, bakery-style rolls lies in how you measure your flour. Over-measuring can lead to dense, dry dough. If you’re not already doing it right, you can learn how to properly measure flour and transform your baking instantly.

Why You’ll Love This Pumpkin Cinnamon Rolls Recipe

• Packed with warm, fall flavors
• Incredibly soft and gooey center
• Topped with luscious maple cream cheese frosting
• Adaptable for vegan or dairy-free diets
• Great for freezing or prepping overnight

Ingredients You’ll Need

For the Dough:

• ¾ cup warm milk (whole, 2%, or almond milk)
• ¼ cup granulated sugar
• 2 ¼ tsp instant yeast (or active dry)
• ¾ cup pumpkin puree
• ¼ cup melted butter
• 1 room temperature egg (or 3 tbsp more pumpkin for vegan)
• 4 cups bread flour
• 2 tbsp pumpkin pie spice
• ¾ tsp salt

For the Filling:

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

For the Maple Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 3 tbsp butter
• ¼ cup powdered sugar
• 4 tbsp pure maple syrup
• A pinch of salt (optional for salty-sweet contrast)

Tools You’ll Need

• Stand mixer with dough hook (or elbow grease!)
• Large mixing bowls
• Wooden spoon
• Rolling pin or wine bottle
• Serrated knife or floss for cutting
• 9×13 inch baking dish
• Parchment paper (optional, but recommended)

Choosing the Right Yeast

There are two popular types:

• Instant (quick rise) yeast – no proofing needed, speeds things up
• Active dry yeast – needs to be dissolved in warm liquid

Pro Tip: Warm your milk to 105–115°F. Too hot and you’ll kill the yeast; too cold and it won’t activate.

Making the Dough

1. Activate yeast: Mix warm milk and sugar. Sprinkle yeast and let it bloom.
2. Combine ingredients: Add pumpkin, egg (or pumpkin substitute), and melted butter.
3. Form dough: Add bread flour, pumpkin spice, and salt. Mix until shaggy.
4. Knead: Use a dough hook or knead by hand for 8–10 minutes until smooth and slightly sticky.
5. First rise: Place in greased bowl, cover with a towel, and let rise for 1 hour until doubled.

Shaping and Filling the Rolls

1. Roll it out: On a floured surface, shape dough into a 14×16-inch rectangle.
2. Add filling:
   • Spread softened butter
   • Sprinkle and rub in cinnamon-brown sugar mix
3. Roll & cut:
   • Roll tightly from the short end
   • Use a serrated knife or floss to cut 12 even rolls
4. Second rise: Place in greased 9×13 pan, cover, and let rise for 30 minutes

Time to Bake!

• Preheat oven to 350°F
• Bake rolls for 20–25 minutes until just golden on top
• Let cool for 10 minutes before frosting

Making the Maple Cream Cheese Frosting

Beat together:

• Softened cream cheese and butter
• Add powdered sugar and maple syrup
• Mix until smooth and creamy
• Optional: a pinch of salt to balance sweetness

Spread frosting generously over warm rolls for that irresistible melt.

How to Make Them Vegan or Dairy-Free

• Use almond milk
• Replace butter and cream cheese with vegan alternatives
• Skip the egg and add 3 extra tbsp pumpkin puree

Overnight Method

Want fresh rolls in the morning?

• Prepare up to the cutting stage
• Place in pan, cover, and refrigerate overnight
• Next morning: let them sit at room temp for 30 minutes before baking

Storage Tips

• Store at room temperature (covered) for 1–2 days
• Refrigerate for up to 5 days
• Reheat in microwave for 20–30 seconds

Freezing Instructions

Before baking:

• Freeze after rolling and slicing, before second rise
• Thaw in fridge overnight, then let rise and bake

After baking:

• Freeze cooled, unfrosted rolls
• Reheat at 350°F for 10–15 minutes or microwave individually
• Frost after warming

Common Mistakes to Avoid

• Overheating milk and killing yeast
• Using cold eggs or butter
• Not measuring flour correctly
• Overbaking and drying them out
• Rolling the dough too thin or too thick

Recipe Variations

• Add chopped pecans or walnuts for crunch
• Mix in mini chocolate chips for a sweet twist
• Swap frosting with vanilla glaze or a simple dusting of powdered sugar

FAQs About Pumpkin Cinnamon Rolls

Can you use pumpkin puree in cinnamon rolls?
Yes! It adds both moisture and flavor. Make sure it’s plain, not pumpkin pie filling.

What is the best flour for cinnamon rolls?
Bread flour works best for a chewy, fluffy texture. All-purpose will work in a pinch, but it won’t be quite as airy.

Can I make these ahead of time?
Absolutely. Use the overnight method or freeze the rolls before baking.

How do I make them extra fluffy?
Use bread flour, don’t over-flour your dough, and make sure your yeast is active and healthy.

Are they freezer friendly?
Yes — both before and after baking. Store tightly sealed and frost after reheating for best results.

Final Thoughts

These pumpkin cinnamon rolls bring all the best fall flavors together in a warm, comforting, indulgent treat. Whether you’re new to baking or a seasoned pro, this recipe is easy to follow and totally customizable. Once you try these, they’ll quickly become a favorite in your seasonal rotation.

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