The BEST Pumpkin Cinnamon Rolls topped with a creamy cream cheese icing. These bakery-style rolls are soft, fluffy, and generously spiced with pumpkin in both the dough and the filling. This recipe yields 12 large rolls and includes directions for making them ahead, refrigerating overnight, or freezing for later baking.
If you’ve tried other enriched roll recipes, you’ll recognize the same tender structure here — the pumpkin adds moisture and a gentle sweetness that keeps the crumb pillowy and soft. These pumpkin cinnamon rolls are ideal for fall breakfasts, holiday mornings, or anytime you want a warm, comforting baked treat that pairs beautifully with coffee.
These rolls are similar in technique to other enriched sweet roll recipes, but they include pumpkin puree in the dough and a buttery pumpkin-spice filling. The result is a tender interior with layers of spiced pumpkin and brown sugar, finished with a rich cream cheese icing that melts into the warm rolls.
What To Expect
- Taste: Real pumpkin in the dough for extra moisture, a buttery pumpkin-spice filling, and a tangy cream cheese frosting that complements the warm spices.
- Difficulty: Moderate — requires basic yeast dough technique, time for two rises, and patience when rolling and cutting the dough.
- Time: Approximately three hours total from start to finish, most of which is hands-off rising time (about two hours for the combined rises).
🛒 Key Ingredients
- Pumpkin Puree: Use 100% pumpkin puree (not pumpkin pie filling) in both the dough and the filling for natural pumpkin flavor and moisture.
- Sugars: Brown sugar in the filling gives depth and caramel notes; powdered sugar is used for the cream cheese icing.
- Spices: A blend of cinnamon, ginger, nutmeg, and cloves creates the classic pumpkin spice profile for the filling.
- Egg: Adds structure and enriches the dough, producing a tender, pillowy roll.
- Yeast: Active dry yeast works well; instant yeast can be substituted (adjust quantity accordingly).
- Milk & Butter: Whole or 2% milk enriches the dough and the icing; butter adds tenderness to the dough and richness to the filling.
See the printable recipe card below for full ingredient amounts and exact measurements.
✏️ Substitutions & Variations
- Cream Cheese: Full-fat, reduced-fat, or lower-fat cream cheese can be used for the icing depending on preference.
- Frosting Variations: Replace some milk with maple syrup for a maple-flavored glaze, or add ½ teaspoon cinnamon to the icing for a spiced finish.
- Milk Alternatives: Use plant-based milk in both the dough and icing if you prefer a dairy-free option.
- Spice Shortcut: Substitute the individual spices with pumpkin pie spice (about 2 tablespoons) if you prefer a single spice blend.
🧑🍳 Instructions
- Activate the yeast: Combine warm milk (100–110°F), brown sugar, and active dry yeast in a small bowl. Let sit for 5 minutes until foamy. If using instant yeast, you can mix it directly with the dry ingredients.
- Make the dough: In a stand mixer or large bowl, combine pumpkin puree, salt, butter, egg, cinnamon, and 4 cups of flour. Add the foamy yeast mixture and mix with a dough hook on low speed for 5–8 minutes until smooth and elastic. If mixing by hand, mix then knead 8–10 minutes. Add an additional ½ to 1 cup flour if needed so the dough is slightly tacky but pulls away from the bowl.
- First rise: Oil a large bowl, place the dough inside, cover, and let it rise at room temperature for about 1 hour or until doubled in size.
- Prepare the filling: In a medium bowl mix softened butter, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, and cloves until smooth and creamy. Set aside.
- Roll out the dough: On a floured surface, roll the dough into approximately a 24″ × 10–12″ rectangle. Keep the edges straight by shaping with your hands as you go.
- Spread the filling: Evenly spread the pumpkin filling over the dough so the entire rectangle is coated.
- Add brown sugar: Sprinkle brown sugar evenly over the spread filling for sweetness and gooey texture.
- Roll up: Carefully roll the dough lengthwise into a tight log about 24″ long, sealing the filling inside as you roll.
- Cut into rolls: Using clean string or unflavored dental floss, slide the string under the log, cross the ends, and pull to slice the roll into 12 equal pieces (about 2″ each).
- Second rise: Place the rolls, cut side down, into a lightly oiled 9×13″ pan without crowding. Cover with a dish towel and let rise 45–60 minutes until nearly doubled.
- Make the icing: Beat softened cream cheese and butter until smooth. Gradually mix in powdered sugar, vanilla, and 1–2 tablespoons milk at a time until you reach your desired consistency. For a thicker frosting use less milk, or add up to 2–3 additional tablespoons for a pourable glaze.
- Bake: Preheat the oven to 350°F. Bake the rolls for 25–30 minutes until the tops are light golden brown (glass or ceramic pans may require more time). Allow rolls to cool about 20 minutes before icing so the frosting doesn’t melt away completely.
- Finish: Generously spoon the cream cheese icing over the warm rolls and serve while warm for the best texture and flavor.
📌 Top Tips & Hacks
- Use whole or 2% milk: It enriches the dough and icing more than water and helps produce soft, tender rolls.
- Respect the rises: Allow both rises to complete fully; this develops flavor and a lighter texture in the finished rolls.
- Maple glaze: Swap some milk for maple syrup in the icing for a maple-spiced finish that pairs beautifully with pumpkin.
❓ Frequently Asked Questions
Yes. Prepare the dough, spread the filling, roll, and cut into 12 pieces. Place the unrisen rolls cut side down in a pan, cover tightly with plastic wrap, and refrigerate overnight. Do not let them rise before refrigerating or they may deflate. The next morning, remove them from the fridge, let them sit in a warm place for 30–40 minutes to warm slightly and rise, then bake at 350°F for 25–30 minutes.
Yes. After cutting the rolls, place them in a pan so they are not touching, cover tightly, and freeze immediately (do not allow a rise first). Once frozen solid, transfer to a freezer bag or airtight container and store up to 3 months. Thaw in a warm place covered for 3–5 hours or speed thaw in a warmed (then turned off) oven until nearly doubled, then bake at 350°F for 25–30 minutes.
Yes. Replace the cinnamon, ginger, cloves, and nutmeg in the filling with approximately 2 tablespoons of pumpkin pie spice for convenience.
Both work. Bread flour has higher protein for stronger gluten and a chewier texture, while all-purpose produces a slightly softer crumb. Either is acceptable for these rolls.
Active dry yeast is typically dissolved in warm liquid before use and benefits from the brief activation step. Instant yeast can be mixed directly with dry ingredients and usually requires a slightly smaller amount. When substituting, use about ¾ teaspoon instant yeast for each 1 teaspoon active dry yeast.
🎃 More Delicious Pumpkin Recipes
-
Pumpkin Cream Cheese Dip -
Butterscotch Pumpkin Cake -
Pumpkin Spice Mug Cake -
Pasta in Pumpkin Sauce
Did you try this recipe? Please leave a star rating and a comment on the recipe card if you enjoyed it — feedback helps other home bakers and is greatly appreciated.
📝 Printable Recipe
Pumpkin Cinnamon Rolls
Ingredients
For the dough:
- 1 cup warm milk (100–110°F)
- ¼ cup brown sugar
- 1 Tablespoon active dry yeast (or instant)
- ¾ cup 100% pumpkin puree (not pie filling)
- 1 teaspoon salt
- 4 Tablespoons butter, softened
- 1 large egg
- 1 teaspoon cinnamon
- 5 cups all-purpose flour (plus extra as needed)
For the filling:
- ½ cup butter (1 stick), room temperature
- ½ cup 100% pumpkin puree
- 1 teaspoon vanilla
- 1½ Tablespoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 4 Tablespoons flour
- 1 cup brown sugar
For the icing:
- 4 oz cream cheese, softened
- 4 Tablespoons butter, softened
- 2 cups powdered sugar
- ½ teaspoon vanilla
- 2–3 Tablespoons milk (adjust for consistency)
Instructions
For the dough:
- Combine warm milk, brown sugar, and yeast; let it become foamy (about 5 minutes).
- Mix pumpkin puree, salt, butter, egg, cinnamon, and 4 cups flour. Add yeast mixture and knead until smooth and elastic. Add more flour if needed.
- Place dough in an oiled bowl, cover, and let rise until doubled, about 1 hour.
For the filling:
- Blend softened butter, pumpkin puree, vanilla, and spices until smooth.
- Roll dough into a 24″ × 10–12″ rectangle, spread filling evenly, then sprinkle brown sugar.
- Roll lengthwise into a log and slice into 12 equal pieces using string or dental floss.
- Place rolls in an oiled 9×13″ pan, cover, and let rise 45–60 minutes until almost doubled.
- Preheat oven to 350°F and bake 25–30 minutes until light golden. Cool 20 minutes before icing.
For the icing:
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk one tablespoon at a time until desired consistency is reached. Spread over cooled rolls and serve warm.
Notes
For best results, use whole or 2% milk in both the dough and the icing.
Overnight instructions: Assemble rolls, place them in a pan without allowing a rise, cover tightly, and refrigerate overnight. The next morning, let them sit in a warm place 30–40 minutes, then bake at 350°F for 25–30 minutes.
Freezer instructions: After cutting, freeze the unrisen rolls in a pan until solid, then transfer to an airtight container. Freeze up to 3 months. Thaw covered in a warm place until nearly doubled, then bake at 350°F for 25–30 minutes.