dessert

Pumpkin Cinnamon Rolls

These pumpkin cinnamon rolls are soft, gooey and delicious. Made with pumpkin puree, cozy fall spices and topped with a spiced cream cheese frosting – they’re a perfect fall breakfast.



We are well-known for our homemade cinnamon rolls – and in the fall I often get asked how to create a pumpkin version. So here you have it – the absolute best pumpkin cinnamon rolls you’ll ever eat!

These pumpkin cinnamon rolls are truly the best because there is vanilla extract, pumpkin pie spice, pumpkin puree and cinnamon in the roll dough. These additions make them extra special – along with the rest of the ingredients that yield a gooey, delicious roll that’s a perfect cozy fall breakfast.

Pumpkin Cinnamon Rolls: Ingredients & Substitutions

Lets discuss the ingredients in this pumpkin cinnamon rolls recipe, as well as possible substitutions.

  • Whole Milk. 2% milk works well, but I do not recommend using a liquid dairy product with less than 2% fat because the fat content really matters to making rich, moist pumpkin cinnamon rolls!
  • Salted Butter. Unsalted butter or ghee both work well in this recipe.
  • Pumpkin Puree. No substitutes here! Be sure to use pure pumpkin (either canned or homemade) and not pumpkin pie filling.
  • Vanilla Extract. Vanilla bean paste can be used in place of extract. Or you can switch it up and try maple extract, almond, etc.
  • All-purpose flour. bread flour may be used in place of all-purpose flour for a slightly lighter texture.
  • Light Brown sugar.  If you love the molasses-y taste of dark brown sugar you can use that in place of some or all of the light brown sugar.
  • Ground Cinnamon. The quality of cinnamon used in this recipe really matters. Please choose your cinnamon wisely!
  • Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.
  • Cream cheese. Full fat or light cream cheese both work well in this recipe!

How to make Pumpkin Cinnamon Rolls

Cinnamon rolls of any kind take a little bit of work, but these pumpkin cinnamon rolls are 100% worth the effort.

Mixing by hand: You can mix the dough by hand using a whisk and wooden spoon to stir the ingredients and then knead by hand, or you can follow the instructions below using a standing mixer. Don’t forget to watch the video.

Make the Pumpkin Cinnamon Roll Dough:

To begin warm the milk in the microwave milk for 15-30 seconds. It should be warm but not hot to the touch (about 105 degrees F).

Place the milk into the bowl of a standing mixer, then add 1 TBS sugar and yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.

Add ¼ cup sugar, melted butter, pumpkin puree, egg, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until the mixture is smooth.

Next, Add 2 cups of flour, salt, cinnamon and pumpkin pie spice and stir the dough hook, starting on low and increasing to high.

Once the ingredients are combined, add more flour 2-4TBS at a time until a smooth ball is formed. The dough should be smooth and only slightly tacky to the touch.

Transfer the dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes), then form it into a ball.

Next, place the dough into a large greased bowl, cover the bowl with a warm, damp towel, and put it in a warm place to rise for 1 hour or until dough has doubled in size.

Make the filling

While the dough is rising, make the filing. There are two ways to make the filling, both work well and it’s purely personal preference which one you choose.

  1. Combine the cinnamon and sugar in a small bowl. Then melt the butter and set aside (It will be brushed on the dough later).
  2. Alternately, you can combine butter, brown sugar, cinnamon and pumpkin pie spice until mixture is homogenous (uniform throughout).  Set aside.

Assemble the Pumpkin Cinnamon Rolls

After the dough has risen, sprinkle a large work surface with flour, gently press the gas out of the dough and form it into a rectangle.

Then, roll the dough into a rectangle that’s 18” long and 8” wide (18×8”), and about ¼” thick.

To spread the filling on the dough use one of the following methods:

  1. Use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar mixture and pat it down gently to insure it sticks. Or
  2. Spread the filling over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it.  

Tightly roll the dough and cut into 9 equal sized rolls (I recommend measuring by placing a tape measure next to the rolled dough to ensure it’s 18” long, then make marks every 2 inches and cut the rolls to be 2” wide).

Rise again

Line an 8×8” or 9×9” baking dish with parchment paper and lightly grease. Then place the rolls in 3 rows of 3, evenly spaced. Cover and let them rise until nearly doubled, about 30-60 minutes.

Bake

Once the pumpkin cinnamon rolls are doubled in size, bake them in the preheated oven until golden brown, about 25-30 minutes. They will rise more in the oven.

Make the Cinnamon Cream Cheese Frosting

While the pumpkin cinnamon rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt until smooth. Do not chill the frosting. Keep it at room temperature until the rolls are baked.

Note: If you make these cinnamon rolls in advance (instructions below & in the recipe card) you need to chill the frosting. Just be sure to take it out of the refrigerator when you remove the rolls from the refrigerator/freezer to rise so it can come to room temperature to spread easily on the baked rolls.

Frost

Once the rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.

Cool slightly & serve

Let the pumpkin cinnamon rolls cool slightly and serve warm with a side of fresh fruit, bacon, etc. Here are some other dishes that pair well with this pumpkin cinnamon rolls recipe:

  • A savory dish like this egg casserole or frittata is a good way to balance out the sweetness of these rolls.
  • Also this crustless quiche or hash-brown crusted quiche are nice dishes to round out a brunch menu.

To Store

Store leftovers in an airtight container in the refrigerator for 5-7 days. Be sure to warm them up in the microwave or oven before enjoying them to restore their fresh-from-the-oven taste.

How to make pumpkin cinnamon rolls in advance:

I receive many questions about making these in advance. There are many ways to do this, here are my suggestions below. Always tightly cover the rolls so no air can get to the dough and dry it out. 

Refrigerate dough after 1st rise before making rolls. 

  1. Punch down the dough after the first rise.
  2. Place the cinnamon roll dough in a large bowl and tightly cover it with plastic wrap and a tea towel or with a lid and refrigerate overnight. 
  3. To make the rolls: remove the dough and proceed with the recipe. Keep in mind assembled rolls may take longer to rise if the dough is cold. 

Refrigerate assembled cinnamon rolls to bake the next day (my choice)

  1. Tightly wrap the assembled, but not risen, cinnamon rolls with plastic wrap and cover with a damp tea towel or the lid to the baking dish. 
  2. Refrigerate overnight. 
  3. In the morning, remove the assembled rolls from the refrigerator. Loosen the plastic wrap and let the cinnamon rolls come to room temperature and complete their second rise covered with loose-fitting plastic wrap and a warm, damp tea towel. 
  4. Bake risen rolls according to the recipe! 

Freeze assembled cinnamon rolls to bake at a later date. 

  1. Tightly wrap the assembled, but not risen, cinnamon rolls with plastic wrap and cover with tin foil or the lid to the baking dish. 
  2. Place the pumpkin cinnamon rolls in the freezer for up to 1 month (but I don’t recommend any longer than 1 month).
  3. To bake, remove cinnamon rolls and let them come to room temperature overnight and complete their second rise. 
  4. Bake according to recipe instructions. 

FAQs about Pumpkin Cinnamon Rolls

Here are my answers to some commonly asked questions about this recipe.

Can you bake pumpkin cinnamon rolls from frozen? 

I don’t recommend baking them from frozen, because the rolls need to rise after being assembled before being baked. Although they do rise in the oven.

Can I double this recipe?

Yes, you can double this recipe and bake the rolls on a large jelly roll pan.

Can I substitute the pumpkin?

You can use pureed sweet potato or butternut squash in place of the pumpkin.

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Pumpkin Cinnamon Rolls Recipe

LauraThese pumpkin cinnamon rolls are soft, gooey and delicious. Made with pumpkin puree, cozy fall spices and topped with a spiced cream cheese frosting – they’re a perfect fall breakfast.5 from 8 votesCourse Breakfast, brunchCuisine AmericanServings 9 Cinnamon RollsCalories 303Prep Time20 minutes Cook Time30 minutes Rising2 hours Total Time2 hours 50 minutes

Equipment

  • KitchenAid Mixer
  • measuring spoons
  • measuring cups
  • spatula
  • glass batter bowl
  • Parchment Paper
  • 9×9″ baking pan

Ingredients  

Pumpkin Cinnamon Roll Dough:

  • ½ cup whole milk warm (105 degrees F)
  • ¼ cup + 1 TBS granulated sugar divided
  • 2 tsp active dry yeast
  • 1 large egg room temperature
  • 4 TBS salted butter melted
  • ½ cup pumpkin puree
  • 1 tsp pure vanilla extract
  • 2 ¾ to 3 cups all-purpose flour
  • ½ tsp fine sea salt
  • ½ tsp ground cinnamon
  • 1 tsp pumpkin pie spice

Cinnamon Filling:

  • ½ cup brown sugar packed
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 4 TBS salted butter softened

Cinnamon Cream Cheese Frosting:

  • 4 oz cream cheese softened
  • ¼ cup salted butter softened
  • 2 cups powdered sugar
  • ¼ tsp cinnamon
  • ½ tsp pure vanilla extract
  • 1/8 tsp fine sea salt

Instructions 

Make the Pumpkin Cinnamon Roll Dough:

  • Warm milk in the microwave milk for 15-30 seconds. It should be warm but not hot to the touch (about 105 degrees F).
  • Place milk into the bowl of your standing mixer, then add 1 TBS sugar and yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.
  • Add ¼ cup sugar, melted butter, pumpkin puree, egg, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
  • Add 2 cups flour, salt, cinnamon and pumpkin pie spice and stir the dough hook, starting on low and increasing to high.
  • Add more flour ¼ cup at a time until a smooth ball is formed. The dough should be smooth and only slightly tacky to the touch.
  • Knead dough in the standing mixer until a large ball is formed.
  • Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
  • Grease a large bowl and place the dough inside.
  • Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise for 1 hour or until dough has doubled in size.

Make the filling:

  • While the dough is rising, make the filing. Combine the cinnamon, pumpkin pie spice and sugar in a small bowl. Then melt the butter and set aside (It will be brushed on the dough later).
  • Alternately, you can combine butter, brown sugar, cinnamon and pumpkin pie spice until mixture is homogenous (uniform throughout). Set aside.

Assemble Pumpkin Cinnamon Rolls

  • Sprinkle a large work surface with flour.
  • Gently press the gas out of the dough and form it into a rectangle.
  • Roll the dough into a rectangle that’s 18” long and 8” wide (18×8”), and about ¼ inch thick.
  • Either: 1) Use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar mixture and pat it down gently to insure it sticks. Or 2) Spread the filling over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it.
  • Tightly roll the dough and cut into 9 equal sized rolls (I recommend measuring by placing a tape measure next to the rolled dough to ensure it’s 18” long, then make marks every 2 inches and cut the rolls to be 2” wide).
  • Line an 8×8” or 9×9” baking dish with parchment paper and lightly grease. Then place rolls in 3 rows of 3, evenly spaced.
  • Cover and let rise until nearly doubled, about 30-60 minutes.

Bake Cinnamon Rolls

  • Preheat oven to 350 degrees Fahrenheit.
  • Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 25-30 minutes. They will rise more in the oven.

Make the Cream Cheese Frosting

  • While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt until smooth. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.
  • Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.
  • Cool & Serve!
  • Let cool slightly and serve warm.
Prevent your screen from going dark

Video

Notes

Tip: When done flip over onto a baking sheet and let juices go back into rolls.*Nutrition values calculated without the frosting (since the amount put on each roll varies). 

How to make pumpkin cinnamon rolls in advance:

I receive many questions about making these in advance. There are many ways to do this, here are my suggestions below. Always tightly cover the rolls so no air can get to the dough and dry it out. 

Refrigerate dough after 1st rise before making rolls. 

  1. Punch down the dough after the first rise.
  2. Place the cinnamon roll dough in a large bowl and tightly cover it with plastic wrap and a tea towel or with a lid and refrigerate overnight. 
  3. To make the rolls: remove the dough and proceed with the recipe. Keep in mind assembled rolls may take longer to rise if the dough is cold. 

Refrigerate assembled cinnamon rolls to bake the next day (my choice)

  1. Tightly wrap the assembled, but not risen, cinnamon rolls with plastic wrap and cover with a damp tea towel or the lid to the baking dish. 
  2. Refrigerate overnight. 
  3. In the morning, remove the assembled rolls from the refrigerator. Loosen the plastic wrap and let the cinnamon rolls come to room temperature and complete their second rise covered with loose-fitting plastic wrap and a warm, damp tea towel. 
  4. Bake risen rolls according to the recipe! 

Freeze assembled cinnamon rolls to bake at a later date. 

  1. Tightly wrap the assembled, but not risen, cinnamon rolls with plastic wrap and cover with tin foil or the lid to the baking dish. 
  2. Place the pumpkin cinnamon rolls in the freezer for up to 1 month (but I don’t recommend any longer than 1 month).
  3. To bake, remove cinnamon rolls and let them come to room temperature overnight and complete their second rise. 
  4. Bake according to recipe instructions. 

Ingredient Substitutions

  • Whole Milk. 2% milk works well, but I do not recommend using a liquid dairy product with less than 2% fat.
  • Salted Butter. Unsalted butter or ghee both work well in this recipe.
  • Pumpkin Puree. No substitutes here! Be sure to use pure pumpkin (either canned or homemade) and not pumpkin pie filling.
  • Vanilla Extract. Vanilla bean paste can be used in place of extract. Or you can switch it up and try maple extract, etc.
  • All-purpose flour. bread flour may be used in place of all-purpose flour for a slightly lighter texture.
  • Light Brown sugar.  If you love the molasses-y taste of dark brown sugar you can use that in place of some or all of the light brown sugar.
  • Ground Cinnamon. The quality of cinnamon used in this recipe really matters. Please choose your cinnamon wisely!
  • Pumpkin pie spice. store bought or homemade both work well.
  • Cream cheese. Full fat or light cream cheese both work well in this recipe!
Homemade Pumpkin Pie SpiceUse this recipe to make your own homemade pumpkin pie spice! Or, to make only 1 tablespoon of pumpkin pie spice combine: 
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ½ tsp allspice

How to store pumpkin cinnamon rolls

Store leftovers in an airtight container in the refrigerator for 5-7 days. Be sure to warm them up in the microwave or oven before enjoying them to restore their fresh-from-the-oven taste. Store cream cheese frosting in an airtight container. 

How to freeze baked cinnamon rolls:

Let the rolls cool and freeze them (either frosted or unfrosted) in an airtight container for up to 2 months. Let thaw in the refrigerator and warm in the microwave or oven.Store  

Nutrition

Serving: 1Cinnamon Roll | Calories: 303kcal | Carbohydrates: 51.1g | Protein: 5.1g | Fat: 11.3g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 49.9mg | Sodium: 217.5mg | Potassium: 125.6mg | Fiber: 2.1g | Sugar: 18.6g | Vitamin A: 7.2IU | Vitamin C: 0.6mg | Calcium: 4.3mg | Iron: 9.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

More delicious recipes

If you love these pumpkin cinnamon rolls, try these recipes:

  • The best homemade cinnamon rolls – better than cinnabon.
  • This pumpkin cake is one of my all-time favorite recipe creations, you will love it I promise.
  • Try these pumpkin pancakes – yum!
  • Pumpkin pie is a classic fall dessert we love around here, try this Pumpkin Pie from Scratch, and this Dairy-free Pumpkin Pie!
  • These are the best pumpkin chocolate chip cookies you’ll ever eat! Not at all cakey!
  • You won’t find a more delicious Pumpkin Bread Recipe – I promise! It’s moist and so good!
  • This Pumpkin Baked Oatmeal is a healthy and delicious fall breakfast, or try this pumpkin overnight oats.
  • This pumpkin smoothie tastes like a liquid pumpkin pie but it’s so much healthier and only takes 5 minutes to make!

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