Pumpkin Cinnamon Rolls

These pumpkin cinnamon rolls are baked with a sweetened pumpkin puree and topped with a decadent cream cheese frosting to make a light, fluffy, and fragrant treat that is guaranteed to bring all the cozy fall vibes.

close up of Pumpkin Cinnamon Rolls on a plate with a fork

Flavor: Soft and fluffy with warm fall spices, sweet pumpkin filling, and a rich cream cheese frosting on top.
Skill Level: This is an easy, fun recipe for teaching baking basics to little chefs!
Time-Saving Tip: Canned cinnamon rolls can be used if you’re short on time; simply unroll them, spread the filling, and roll them back up!
Freezing: Pumpkin cinnamon rolls freeze beautifully and are perfect for a lazy day brunch or last-minute guests.

pumpkin puree , salt , water , cream cheese , powdered sugar , egg , butter , sugar , whipping cream , flour , vanilla , yeast , brown sugar , pumpkin pie spice and milk with labels to make Pumpkin Cinnamon Rolls

Simple Ingredients, Cozy Flavors

Pumpkin: Use pumpkin puree and not pumpkin pie filling (which is pre-seasoned). It’s easy to make pumpkin puree from scratch. Even the seeds can be roasted for a healthy snack.
Dough: This easy recipe yields tender and fluffy cinnamon rolls using basic pantry ingredients. Be sure to check the expiration date of the yeast for freshness.
Frosting: This cream cheese frosting is so easy, you’ll want to make extra for topping muffins and waffles. Add a little maple syrup or extra pumpkin puree to the frosting for a flavor bump if desired.
Variations: Buy or DIY? Make pumpkin pie spice with basics from the spice cabinet and have it on hand for festive recipes like pumpkin pie or a homemade pumpkin spice latte. Mini chocolate chips, chopped nuts, dried cranberries, or raisins can be rolled up in the rolls or sprinkled over the top after they’re frosted.

How to Make Pumpkin Cinnamon Rolls

Prepare the cinnamon roll dough (full recipe below).
Mix filling ingredients and spread over the dough.
Roll the dough up from the longer end and cut into pieces.
Arrange rolls in a prepared casserole dish, and pour heavy cream over the top.
Bake. Combine frosting ingredients and spread over the cooled rolls.

dish full of Pumpkin Cinnamon Rolls with one on a spatula

Storing Cinnamon Rolls

Keep leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 3 days or in the refrigerator up to 4 days.

Freeze them on a baking sheet before transferring them to zippered bags so they don’t stick together. Warm pumpkin cinnamon rolls in the microwave if desired.

More Perfect Pumpkin Recipes

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These soft pumpkin cinnamon rolls, swirled with spiced brown sugar filling and topped with creamy pumpkin spice frosting, are a cozy fall treat perfect for breakfast or dessert.

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Grease a 9×13-inch pan or baking dish and set aside.
Add the milk and 6 tablespoons of butter to a wide, shallow saucepan over medium heat, stirring frequently, just until small bubbles appear around the edges of the saucepan. Do not allow the milk to come to a full boil.
Remove from the heat and allow the milk to cool for 15 minutes, or until the temperature goes below 115℉.
In the bowl of a stand mixer combine the warm water and yeast. Let stand for 5-10 minutes until the yeast starts to bubble.
Add the cooled milk, egg, pumpkin puree, sugar, and salt to the bowl, mixing until combined.
Add 3 cups of flour. With a dough hook, mix on medium-low speed until combined. Add the remaining flour ¼ cup at a time until the dough forms a soft ball that pulls away from the sides of the bowl. You may not need all of the flour.
Let the stand mixer knead the dough on low speed for 5 minutes (or knead it on a lightly floured surface until it is smooth and elastic, about 8 minutes).
Transfer the dough to a large oiled bowl. Lightly cover it with a kitchen towel and let it rest in a warm place for 1 hour or until it has doubled in size.
Turn the dough onto a lightly floured surface, and roll it into a 15 x 12-inch rectangle.
In a small bowl, mix pumpkin puree, brown sugar, and pumpkin spice for the filling. Spread the mixture evenly over the dough, leaving a 1-inch gap on one of the long sides to seal the roll.
Gently roll into a log starting on the long end (the filling is very soft and may ooze out a little). Using a sharp knife or unflavored dental floss, cut the log into 12 even pieces and place them in the prepared pan.
Cover rolls with a kitchen towel and let them rise for 45-60 minutes. Preheat oven to 375°F.
Pour heavy cream over the rolls.
Bake 20-25 minutes, until tops are golden brown.
Remove from oven, and let cool.
Meanwhile, In a medium bowl combine softened cream cheese and butter with a hand mixer until fluffy, about 2-3 minutes. Mix in vanilla, pumpkin pie spice, and salt. Sift in powdered sugar and mix until smooth. Spread icing over rolls once cooled.

Double-check the date on your yeast to ensure it has not expired. If the yeast does not foam, it should be replaced with new fresh yeast.
Use a digital thermometer to check if the rolls are done. They should be between 190°F and 200°F.
Keep leftovers in an airtight container in the refrigerator for 4 days or at room temperature for 3 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

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