Go Back

Pumpkin Cinnamon Rolls

These soft and fluffy Pumpkin Cinnamon Rolls are filled with buttery brown sugar, cinnamon, pumpkin spice, and a touch of nutmeg, then topped with a creamy cream cheese glaze. Perfect for cozy fall mornings, weekend breakfasts, and holiday brunches, these homemade rolls are packed with warm seasonal flavor. If you're looking for pumpkin cinnamon rolls homemade, delicious pumpkin spice cinnamon rolls, or creative cinnamon roll flavor ideas, this recipe is a must-try.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rise Time: 1 hour 30 minutes
Servings: 12 rolls
Ingredients Method Notes

Ingredients
  

  • For the Dough
  • ¾ cup warm whole milk
  • 2¼ teaspoons active dry yeast
  • ¼ cup granulated sugar
  • ½ cup pumpkin puree
  • 1 large egg
  • ¼ cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 3½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • For the Filling
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • 1½ tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon ground nutmeg
  • For the Cream Cheese Glaze
  • 4 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 –3 tablespoons milk

Method
 

  1. Pour the warm milk into a large bowl. Stir in the yeast and a teaspoon of the sugar. Let stand for 5–10 minutes, until foamy.
  2. Add the remaining sugar, pumpkin puree, egg, melted butter, and vanilla. Mix until combined.
  3. Gradually add the flour, salt, cinnamon, and pumpkin pie spice. Mix until a soft dough forms.
  4. Transfer the dough to a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.
  5. Place the dough in a lightly greased bowl. Cover and let rise for about 1 hour, or until doubled in size.
  6. For the filling, combine the brown sugar, cinnamon, pumpkin pie spice, and nutmeg in a small bowl.
  7. Roll the risen dough into approximately a 15x10-inch rectangle.
  8. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the top.
  9. Starting from the long side, tightly roll the dough into a log.
  10. Cut into 12 equal rolls and arrange them in a greased 9x13-inch baking dish.
  11. Cover and let rise for another 30–40 minutes.
  12. Preheat the oven to 350°F (175°C).
  13. Bake for 22–28 minutes, or until lightly golden and cooked through.
  14. Beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, then gradually add milk until the glaze reaches your desired consistency.
  15. Spread the cream cheese glaze over the warm cinnamon rolls and serve.

Notes

  • Use pure pumpkin puree rather than pumpkin pie filling.
  • Make sure the milk is warm, not hot, when activating the yeast.
  • Avoid adding too much flour, as this can make the rolls dense.
  • Don't overbake; the rolls should be soft and lightly golden.
  • Prepare the rolls the night before and refrigerate them after shaping. Let them sit at room temperature for 30–45 minutes before baking.
  • Store leftovers in the refrigerator for up to 4 days.
  • Unglazed baked rolls can be frozen for up to 3 months.