Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls are absolutely irresistible—soft, pillowy layers bursting with cozy pumpkin spice, warm cinnamon, and a dreamy cream cheese glaze. Every bite is the perfect blend of fluffy, gooey, and sweet!

What makes this recipe shine is the pumpkin puree right in the dough, giving every roll a gorgeous color and a moist, tender texture you just can't beat. Plus, the aroma of fresh-baked pumpkin and cinnamon will have everyone running to the kitchen.

They’re perfect for fall mornings, weekend brunches, or anytime you crave something special and comforting. This is my go-to recipe for Thanksgiving breakfast and chilly autumn days—it’s just that good!

If you’ve never tried homemade cinnamon rolls with pumpkin before, you’re in for a real treat. Let’s roll up something delicious!

Why You'll Love This Recipe

• Soft, pillowy rolls every time thanks to pumpkin puree
• Bakes up with gooey, fragrant cinnamon-sugar swirls
• Topped with a rich, tangy cream cheese glaze
• Perfect for holidays, brunches, or cozy mornings
• Easily prepped ahead for stress-free entertaining

Key Ingredients for Pumpkin Cinnamon Rolls

See recipe card below for full list of measurements, ingredients, and instructions.

Pumpkin Puree

Pumpkin puree is the heart of this recipe, giving the dough its quintessential fall flavor, beautiful hue, and extra moisture. Use plain canned pumpkin puree—not pumpkin pie filling, as the latter has added sugar and spices. If you prefer, homemade pumpkin puree works great, just be sure to drain any excess liquid so your dough isn't too soft.

Instant Yeast

Instant yeast ensures a quick, reliable rise and results in tender, lofty rolls. If you only have active dry yeast, it’s fine—just activate it with the warm milk and a pinch of sugar for about 5 minutes before proceeding. Either way, you’ll get light, bakery-worthy rolls.

Pumpkin Pie Spice

Pumpkin pie spice blends cinnamon, nutmeg, ginger, and cloves (sometimes allspice) for irresistible aroma and warmth. It enhances both the dough and the filling. If you’re out, you can make your own by mixing ground cinnamon, nutmeg, and a pinch of both ginger and cloves.

Brown Sugar

Brown sugar melts into a gooey, caramel-like filling with cinnamon and butter, creating those signature sticky swirls. Light or dark brown sugar both work—dark gives a deeper molasses flavor. In a pinch, granulated sugar can substitute, but the filling won’t be as rich.

Cream Cheese

For the glaze, cream cheese delivers that classic tang and creamy texture that pairs perfectly with the sweet, spiced rolls. For best results, use full-fat cream cheese at room temperature for easy mixing and a luscious finish. Neufchatel or vegan cream cheese can be swapped if you prefer.

Instructions for Pumpkin Cinnamon Rolls

See recipe card below for full list of measurements, ingredients, and instructions.

Make the Pumpkin Dough

In the bowl of a stand mixer (or a large bowl), whisk together the warm milk, pumpkin puree, melted butter, egg, granulated sugar, and salt. Add the instant yeast, pumpkin pie spice, and 3 cups of flour. Using the dough hook (or a wooden spoon), mix until a soft dough forms, adding the remaining flour a little at a time as needed.

Knead and First Rise

Knead the dough for about 5-7 minutes until it’s smooth, elastic, and only slightly sticky. (Add a dusting of flour if it’s too sticky.) Place the dough in an oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.

Prepare the Filling

While the dough is rising, stir together the brown sugar, granulated sugar, and cinnamon in a small bowl. Keep the very soft butter nearby for spreading.

Assemble and Roll

When the dough has doubled, punch it down and roll it out on a lightly floured surface into a 16 x 12 inch rectangle. Spread 2 tablespoons of soft butter evenly over the dough. Sprinkle the cinnamon sugar mixture over the top, covering edge to edge. Starting from a long side, tightly roll the dough up into a log.

Cut and Second Rise

With a sharp knife or floss, slice the log into 9 equal rolls. Arrange the rolls swirl-side up in a greased 9x9 inch baking dish. Cover loosely and let rise about 30 minutes, until puffy.

Bake

Preheat oven to 350°F (175°C). Bake the rolls on the center rack for 22-25 minutes, or until golden brown on top and centers look set. Let cool in the pan while you make the glaze.

Make the Cream Cheese Glaze

With a hand mixer or fork, blend the cream cheese and butter until creamy and smooth. Beat in the powdered sugar, vanilla, and 1 tablespoon of milk, adding more milk for a thinner consistency if desired.

Glaze and Serve

Spread or drizzle the cream cheese glaze over warm rolls. Serve right away for the ultimate gooey, cozy treat!

Recipe Variations

Make It Overnight

Want fresh rolls for breakfast with less morning work? Prep the rolls and pan the night before, cover, and let them rise in the fridge overnight. In the morning, let them come to room temperature while you preheat the oven, then bake as directed.

Go Nutty

Add a 1/2 cup of chopped pecans or walnuts to the filling before rolling up for a subtle crunch and extra autumn flavor. Toast the nuts first to really bring out their richness.

Vegan-Friendly

Swap the milk for your favorite unsweetened plant-based milk (like almond or oat), use vegan butter, and try a dairy-free cream cheese for the glaze. Replace the egg with 1/4 cup applesauce or a flax egg for a fully vegan version.

Gluten-Free

Use a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be a bit different—slightly more dense—but still delicious and festive!

Maple Glaze

Mix a tablespoon of pure maple syrup into the cream cheese glaze, or drizzle a little maple syrup on top of the finished rolls for a cozy breakfast treat.

Serving Suggestions

Serve Pumpkin Cinnamon Rolls hot and gooey out of the oven for breakfast or brunch, paired with a mug of hot apple cider or your favorite coffee. For a showy brunch spread, offer them alongside fresh fruit, crispy bacon, and scrambled eggs. Sprinkle extra cinnamon or a dusting of powdered sugar over the top for a bakery-style finish.

Storage and Reheating

Store any leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, microwave individual rolls for 20-30 seconds, or warm in a 300°F oven for about 10 minutes. For longer storage, wrap well and freeze unglazed rolls for up to 2 months—simply thaw, warm, then glaze.

Frequently Asked Questions About Pumpkin Cinnamon Rolls (FAQ)

Q: Can I make these Pumpkin Cinnamon Rolls ahead of time?
A: Absolutely! Assemble the rolls and refrigerate overnight. Let them come to room temperature before baking in the morning.

Q: What can I use instead of pumpkin puree?
A: Sweet potato puree works beautifully and gives a similar moistness and color.

Q: How do I keep my cinnamon rolls soft and gooey?
A: Don’t overbake—pull them as soon as they’re just set and golden on top! Also, covering the pan while cooling keeps them extra moist.

These Pumpkin Cinnamon Rolls really are the coziest, most comforting treat for cool weather or any time you need a little extra happiness. Give this recipe a try, and leave a comment or rating to let me know how yours turned out—you’re going to fall in love!