Pumpkin Cinnamon Rolls Recipe

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Soft & Fluffy Pumpkin Cinnamon Rolls

These pumpkin cinnamon rolls are warm, gooey, and perfectly spiced — the ultimate cozy fall treat. Made with real pumpkin puree and a swirl of cinnamon-sugar filling, they’re topped with a silky cream cheese glaze that melts right into the layers. Whether it’s for a holiday breakfast, brunch with friends, or just a cozy weekend bake, these rolls will fill your kitchen with the smell of autumn.

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Table of Contents

1. Why You’ll Love This Recipe
2. Tips for Success
3. Ingredients You’ll Need
4. Tools You’ll Need
5. FAQs
6. Ideas for Using Pumpkin
7. Step-by-Step Instructions
8. Recipe Card
9. Comments
10. Related Recipes

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Why You’ll Love This Recipe

These pumpkin cinnamon rolls are so much more than your average cinnamon roll. The pumpkin puree adds natural sweetness, moisture, and a golden color to the dough, while warm spices like cinnamon, nutmeg, and ginger bring that cozy fall flavor we all crave. The filling is rich, buttery, and perfectly spiced, and the cream cheese glaze ties it all together with tangy sweetness.

Unlike store-bought rolls, these are made completely from scratch — soft, fluffy, and melt-in-your-mouth delicious. They’re also versatile: you can prep them the night before and bake in the morning, or freeze extras for later. If you love fall baking, be sure to also check out my Pumpkin Bread or Cinnamon Sugar Blueberry Bread!

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Tips for Success

• Make sure your milk is warm but not hot (around 110°F) so the yeast activates without dying.
• Knead the dough until smooth and elastic — this helps with fluffy rolls.
• Use pumpkin puree, not pumpkin pie filling, since pie filling has added sugar and spices.
• Let the dough rise in a warm spot, covered, until doubled in size.
• For gooey rolls, don’t overbake — they should be golden brown on top but still soft in the center.

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Ingredients

For the Dough:

• ¾ cup whole milk (or almond milk), warmed to 110°F (43°C)
• 2¼ tsp active dry yeast (1 packet)
• ½ cup pumpkin puree (not pumpkin pie filling)
• ¼ cup brown sugar
• 1 egg
• 2 tbsp melted butter
• 3¼ cups all-purpose flour
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• ½ tsp salt

For the Filling:

• ¼ cup brown sugar
• ¼ cup cane sugar
• 1½ tbsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp pumpkin pie spice
• ¼ cup softened butter

For the Glaze:

• 4 oz cream cheese, softened
• 3 tbsp butter, softened
• 1 tsp pumpkin pie spice
• 1 cup powdered sugar
• ½ tsp vanilla extract

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Tools You’ll Need

• Mixing bowls
• Stand mixer with dough hook (or hands for kneading)
• Rolling pin
• 9×13 inch baking pan
• Measuring cups & spoons
• Rubber spatula
• Whisk

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FAQ

Can I make these ahead of time?
Yes! Assemble the rolls, cover tightly, and refrigerate overnight. Let them come to room temperature and rise for 30 minutes before baking.

Can I freeze pumpkin cinnamon rolls?
Absolutely. Bake and cool completely, then freeze in an airtight container. Warm in the oven or microwave before serving.

Can I use instant yeast instead of active dry?
Yes, you can substitute 1:1 with instant yeast — just mix it directly into the flour.

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Ideas for Using Pumpkin

• Add pumpkin puree to pancake batter for a seasonal breakfast.
• Stir into oatmeal with cinnamon and brown sugar.
• Use it in muffins, quick breads, or even savory soups.
• Swap pumpkin puree for oil in baked goods for a lighter texture.

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How to Make Pumpkin Cinnamon Rolls

1. Activate the yeast: Warm the milk to 110°F. Add yeast and a pinch of sugar. Let sit 5–10 minutes until foamy.
2. Make the dough: In a large bowl, mix pumpkin puree, brown sugar, egg, and melted butter. Stir in yeast mixture. Add flour, spices, and salt. Knead until smooth and elastic (about 5–7 minutes).
3. First rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled (about 1–1.5 hours).
4. Prepare the filling: Mix brown sugar, cane sugar, cinnamon, nutmeg, and pumpkin pie spice.
5. Roll out the dough: Punch down the dough, roll into a rectangle (about 12×18 inches). Spread softened butter over dough, then sprinkle filling evenly.
6. Shape the rolls: Roll up tightly from the long side. Cut into 12 rolls and place in a greased 9×13 pan.
7. Second rise: Cover and let rise 30–45 minutes until puffy.

8. Bake: Preheat oven to 350°F (175°C). Bake 22–26 minutes, until golden brown.

9. Make the glaze: Beat cream cheese, butter, pumpkin pie spice, powdered sugar, and vanilla until smooth.

10. Serve: Spread glaze over warm rolls and enjoy!

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Recipe Card

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Leave a Comment

Tried these pumpkin cinnamon rolls?
I’d love to hear how they turned out! Leave a comment below and share your pictures on Instagram — tag me @HeavenlyHarvested so I can see your creations.

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Related Recipes

• Easy Homemade Sandwich Bread
• Cinnamon Sugar Blueberry Bread
• Chocolate Chip Muffins