Pumpkin Cinnamon Rolls with Cream Cheese Icing
Tender, fluffy, and full of warm pumpkin spice, these Pumpkin Cinnamon Rolls are the perfect autumn indulgence. The dough bakes up soft with just the right sweetness, the filling is swirled with brown sugar and spices, and the tangy cream cheese frosting melts into every layer.
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The dough comes together easily, the filling spreads like silk, and while they bake, your kitchen fills with the kind of cozy aroma that makes everyone gather around. These are guaranteed to disappear quickly.
Perfect for brunch, holiday mornings, or just a chilly weekend breakfast, these Pumpkin Cinnamon Rolls can also be prepped the night before and baked fresh the next day. They’re a crowd-pleaser every time.
Ingredients
Dough
- Warm milk – Warm but not hot; it should feel like bathwater. This wakes up the yeast and helps the sugar dissolve.
- Brown sugar – Loosely measured, not packed. This adds a touch of molasses depth.
- Granulated sugar
- Instant yeast – Make sure it’s fresh; expired yeast won’t rise.
- Pumpkin puree – Use pure canned pumpkin, not pie filling. Freeze leftovers for another recipe.
- Egg
- All-purpose flour
- Pumpkin pie spice – Fresh spice blends give the best aroma and flavor.
- Salt
- Unsalted butter – Skip the salt above if using salted butter.
Filling
- Brown sugar – Loosely measured.
- Ground cinnamon – Fresh cinnamon is key for bold flavor.
- Pumpkin pie spice – Complements the cinnamon and keeps the filling fragrant.
- Butter – I prefer salted butter here for balance, but if you use unsalted, toss in a pinch of salt.
Frosting
- Cream cheese, softened – Full-fat works best for rich, creamy frosting.
- Unsalted butter – Use salted butter if you prefer a touch of extra flavor.
- Brown sugar – Gives the frosting a deeper, caramel-like sweetness.
- Vanilla extract – Both pure and imitation vanilla work well.
- Salt
- Heavy cream – Or milk, just to thin to your liking.
How to Make Pumpkin Cinnamon Rolls
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by whisking the warm milk, both sugars, and yeast in a glass mixing bowl. Glass is great here because you can easily see the yeast begin to foam — the sign it’s alive and ready. Let it rest 2–3 minutes.
In the bowl, use a stand mixer, add the pumpkin puree, egg, and yeast mixture. Mix until combined, scraping with a flex-edge beater so nothing sticks. Add flour, pumpkin pie spice, and salt. Switch to the dough hook and knead 2–4 minutes until the dough comes together. Add the softened butter and knead 8–10 minutes until smooth and elastic. Cover and let rise until doubled in size, about 1 hour.
For the filling, stir together the brown sugar, cinnamon, and pumpkin pie spice in a small bowl. Melt the butter separately. Once the dough has risen, punch it down and roll it into an 18×24-inch rectangle on a floured surface. A nonstick rolling pin makes this easy. Brush with melted butter and scatter the spice-sugar mixture evenly, leaving 1 inch bare along one long side.
Roll the dough tightly from the opposite side, then cut into 1–1 ½-inch slices with a serrated knife or pastry cutter. Arrange the rolls cut-side up in a greased 8×10-inch baking dish. Cover and let rise another 45–60 minutes until puffy.
Preheat the oven to 350°F. Bake for 30–40 minutes until golden at the edges and cooked through in the center. A digital oven thermometer ensures accuracy so they don’t overbake. Let cool slightly before frosting.
Meanwhile, beat the cream cheese, butter, brown sugar, vanilla, salt, and cream in the stand mixer with the whisk attachment until fluffy. Spread generously over the warm rolls and serve immediately.
Chef Jenn’s Tips
- Assemble the rolls the night before, refrigerate, then bake in the morning for easy entertaining.
- Keep the milk below 110°F so you don’t kill the yeast.
- Use dental floss for perfectly clean slices if you don’t have a dough cutter handy.
Recommended
Serving Suggestions
Pair these rolls with scrambled eggs, bacon, or a fruit salad for a complete brunch spread. They’re also wonderful alongside coffee or hot cider on a chilly morning.
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat briefly in the microwave or at 300°F in the oven to restore softness. Rolls also freeze beautifully (baked or unbaked) for up to 2 months.
Pumpkin Cinnamon Rolls with Cream Cheese Icing
Equipment
Ingredients
Dough
- 1 cup warm milk
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon instant yeast
- ⅔ cup pumpkin puree
- 1 large egg
- 3 ¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 5 tablespoons unsalted butter softened
Filling
- 1 ½ cups brown sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- ¾ cup butter melted
Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 tablespoons heavy cream
Instructions
For the Dough
- Whisk together warm milk (under 110°F), sugars, and yeast in a medium bowl. Let sit 2–3 minutes until foamy.
- In a stand mixer, combine pumpkin puree, egg, and yeast mixture. Mix well, scraping often.
- Add flour, pumpkin pie spice, and salt. Switch to the dough hook and knead 2–4 minutes.
- Add softened butter and knead 8–10 minutes until smooth and elastic.
- Cover and let rise until doubled, about 1 hour.
For the Filling
- Mix brown sugar, cinnamon, and pumpkin pie spice in a bowl. Melt butter separately.
- Punch down the risen dough and roll into an 18×24-inch rectangle.
- Brush with melted butter and sprinkle evenly with the spice mixture, leaving a 1-inch strip bare.
- Roll up tightly, seam-side down. Cut into 1–1 ½-inch slices.
- Arrange rolls cut-side up in a greased 8×10-inch baking dish. Let rise again until puffy, 45–60 minutes.
To Bake
- Preheat oven to 350°F.
- Bake 30–40 minutes, until golden on the edges and set in the middle. Cool slightly.
For the Frosting
- In a stand mixer, beat softened cream cheese, butter, brown sugar, vanilla, salt, and cream.
- Whip until smooth and fluffy.
- Spread over warm rolls and enjoy.
Notes
Chef Jenn’s Tips
- Assemble the rolls the night before, refrigerate, then bake in the morning for easy entertaining.
- Keep the milk below 110°F so you don’t kill the yeast.
- Use dental floss for perfectly clean slices if you don’t have a dough cutter handy.
