Pumpkin Cinnamon Rolls

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

pumpkin cinnamon roll on a plate with a bite taken out of it and a fork next to it


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 roll on a plate with a bite taken out of it and a fork next to it

Pumpkin Cinnamon Rolls: Ingredients & Substitutions

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

overhead photo of the ingredients in this Pumpkin Cinnamon Rolls recipe
  • 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!
up close photo of a pumpkin cinnamon roll on a plate with a fork

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.

two photos showing How to make Pumpkin Cinnamon Rolls - yeast proofing

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.

two photos showing How to make Pumpkin Cinnamon Rolls - mixing the wet ingredients together

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.

two photos showing How to make Pumpkin Cinnamon Rolls - adding the dry ingredients & making a dough ball

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.

two photos showing How to make Pumpkin Cinnamon Rolls - the dough in a glass bowl before and after rising.

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.
two overhead photos showing How to make Pumpkin Cinnamon Roll filling

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.

two photos showing How to make Pumpkin Cinnamon Rolls - rolling dough into a large rectangle

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.  
two photos showing How to make Pumpkin Cinnamon Rolls - spreading meted butter and cinnamon sugar on the dough

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).

two photos showing How to make Pumpkin Cinnamon Rolls - rolling and cutting the rolls

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.

two photos showing How to make Pumpkin Cinnamon Rolls - before and after baking in the baking pan.

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.

two overhead photos showing How to make the cream cheese frosting for Pumpkin Cinnamon Rolls

Frost

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

two photos showing How to make Pumpkin Cinnamon Rolls - frosting the rolls in the baking dish.

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:

9 Pumpkin Cinnamon Rolls partially frosted

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.

a fork taking a bite out of a Pumpkin Cinnamon Roll on a plate

How to Prepare 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

  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. 

Assemble & Refrigerate Overnight

  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 Assembles Rolls

  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. 
a Pumpkin Cinnamon Roll being lifted out of the pan with a spatula

Pumpkin Cinnamon Rolls Recipe FAQs

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.

front view of a Pumpkin Cinnamon Roll on a plate with a fork

Pumpkin Cinnamon Rolls Recipe

Laura
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.
5 from 8 votes
Course Breakfast, brunch
Cuisine American
Servings 9 Cinnamon Rolls
Calories 303
Prep Time20 minutes
Cook Time30 minutes
Rising2 hours
Total Time2 hours 50 minutes

Ingredients 
 

Pumpkin Cinnamon Roll Dough

Cinnamon Filling

Cinnamon Cream Cheese Frosting

Instructions 

Make the 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

  • 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

  • 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 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.

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 Prepare 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

  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. 

Assemble, Refrigerate & Bake the Next Day

  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

  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 Spice
Use 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
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. Store cream cheese frosting in an airtight container. 
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.
 

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.

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Recipe Rating




3 Comments

  1. 5 stars
    These were delicious and so easy to make! I felt so fabulous! Thank you for sharing so many wonderful recipes! The dough is soft and lovely to work with. They came out of the oven with slightly crisp edges and soft centers YUM Not too sweet. Very clear and accurate directions.

  2. 5 stars
    This recipe was the best!!! My grandson and his momma absolutely loved them!! I did not put spice in the frosting because I’m not that big on pumpkin pie spice and am a purest with cream cheese frosting.🤩 Will definately make these again!!!!