The Ultimate Pumpkin Cinnamon Rolls Recipe: Soft, Fluffy, and Full of Fall Flavor

If autumn had a scent, it would be the sweet aroma of pumpkin cinnamon rolls baking in the oven. These fluffy, golden swirls filled with warm pumpkin spices and topped with luscious maple cream cheese glaze are everything cozy season calls for. Perfect for a chilly morning, a festive brunch, or just because—you’ll want to save this one.

Before we dive into the recipe, it’s important to understand why ingredients like bread flour and pumpkin puree make such a difference. Bread flour gives these rolls their signature chew and softness, while pumpkin puree brings in moisture and richness. Not sure why bread flour matters? King Arthur Baking explains why it’s a game-changer for rolls.

And let’s not forget about the pumpkin itself. This vibrant orange vegetable isn’t just delicious—it’s also packed with nutrients. According to Healthline, pumpkin is rich in vitamins A and C, antioxidants, and fiber, making these indulgent treats just a bit more wholesome.

Why You’ll Love These Pumpkin Cinnamon Rolls

• Fluffy, pillow-soft texture with gooey centers
• Infused with real pumpkin and pumpkin pie spice
• Easy to make vegan or dairy-free
• Freezer-friendly and perfect for meal prep or holiday mornings

Ingredients You’ll Need

For the Dough

• ¾ cup milk (whole, 2%, or almond milk)
• ¼ cup granulated sugar
• 2¼ tsp quick-rise yeast
• ¾ cup pumpkin puree
• ¼ cup melted butter
• 1 egg (or extra pumpkin puree 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 (room temp)

For the Maple Cream Cheese Glaze

• 4 oz cream cheese, room temp
• 3 tbsp butter, room temp
• ¼ cup powdered sugar
• 4 tbsp pure maple syrup
• Pinch of salt

Tools You’ll Need

• Stand mixer or mixing bowl with wooden spoon
• Rolling pin or floured wine bottle
• Serrated knife or unflavored floss
• 9×13 baking dish
• Parchment paper (optional, but helpful)

Step-by-Step Instructions

1. Activate Yeast

• Warm the milk to 105–115°F (about 45 seconds in the microwave)
• Stir in the sugar and sprinkle yeast over the top
• Let it sit for 5–10 minutes until it becomes frothy

2. Mix the Dough

• Add pumpkin puree, melted butter, and room temperature egg
• Mix until smooth
• Add bread flour, pumpkin pie spice, and salt
• Stir until dough begins to form

3. Knead the Dough

• Using a stand mixer with a dough hook or your hands, knead for 8–10 minutes until dough is soft and slightly sticky
• Transfer to a greased bowl, cover, and let rise for 1 hour or until doubled

4. Shape and Fill

• Roll out the dough into a 14×16” rectangle
• Spread softened butter over the surface
• Mix brown sugar and cinnamon, sprinkle evenly, and rub it into the butter

5. Roll and Slice

• Roll the dough tightly from the short side
• Trim the ends and slice into 12 even pieces using floss or a serrated knife

6. Second Rise

• Place rolls in a greased or parchment-lined 9×13 pan
• Cover and let rise for 30–45 minutes

7. Bake

• Preheat oven to 350°F
• Bake for 20–25 minutes until the edges are lightly golden
• Let cool for 10 minutes

8. Glaze and Serve

• Beat cream cheese, butter, powdered sugar, maple syrup, and salt until smooth
• Spread generously over warm rolls
• Sprinkle with extra cinnamon for garnish

Optional Add-ins and Variations

• Add chopped pecans or walnuts to the filling
• Drizzle with caramel for extra indulgence
• Swap the maple glaze for vanilla or orange zest icing

Make It Vegan or Dairy-Free

• Skip the egg and add 3–4 tbsp more pumpkin puree
• Use almond milk, vegan butter, and vegan cream cheese

How to Make Overnight Pumpkin Rolls

• After shaping and placing in pan, cover tightly and refrigerate overnight
• In the morning, bring to room temp for 30 minutes, then bake as directed

Storage Tips

• Keep at room temp for 1–2 days, or refrigerate up to 5 days
• Reheat gently in the microwave for 20–30 seconds

How to Freeze

• Before baking: Freeze after the first rise, then thaw and rise again before baking
• After baking: Freeze individually, then thaw and reheat as needed. Glaze after defrosting.

Measuring Flour the Right Way

• Use the spoon-and-level method for accurate measurement
• Learn more about why flour measurement matters here

Yeast Activation Tips

• Milk should feel like warm bath water—not hot
• If yeast doesn’t foam, your milk may have been too hot or the yeast expired

Frequently Asked Questions

Can I make these ahead of time?
Yes, prepare them the night before and refrigerate before baking.

What can I use instead of pumpkin puree?
Mashed sweet potato or butternut squash works well.

How do I make these without yeast?
You can try a quick bread-style dough, but texture will be different.

Can I freeze these rolls?
Absolutely! Freeze before or after baking.

How do I keep cinnamon rolls soft and moist?
Don’t over-bake, and store covered. Reheat with a damp paper towel.

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