Pumpkin Cinnamon Rolls

Pumpkin cinnamon rolls are the ultimate cozy treat for fall, combining the warmth of pumpkin spice with the soft, gooey goodness of homemade rolls. Perfect for breakfast, brunch, or dessert, these pumpkin-packed swirls are topped with a luscious maple cream cheese glaze that takes them to the next level. Whether you’re preparing them for a family gathering, a holiday morning, or simply to satisfy your sweet tooth, this recipe will become a seasonal favorite. With fluffy dough, spiced filling, and a creamy glaze, these pumpkin cinnamon rolls are as delicious as they are comforting.

Why You’ll Love This Pumpkin Cinnamon Rolls Recipe

These pumpkin cinnamon rolls are tender, packed with flavor, and utterly irresistible. The pumpkin puree gives the dough natural softness and a subtle earthy sweetness, while pumpkin pie spice infuses the perfect autumn warmth. As the rolls bake, the brown sugar and spice filling melts into a gooey caramel-like layer, and the rich maple cream cheese glaze brings it all together in the most indulgent way.

Ingredients

For the Dough

• 3/4 cup whole milk, warmed to 105–110°F
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3 3/4 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 1/2 tablespoons granulated sugar
• 3/4 teaspoon salt
• 1 large egg, whisked
• 1 egg yolk, whisked
• 5 tablespoons unsalted butter, softened
• 6 tablespoons canned pumpkin puree
• 1/2 tablespoon vanilla extract

For the Filling

• 1/2 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1 1/2 tablespoons pumpkin pie spice
• Pinch of salt
• 1/4 cup heavy cream (for pouring between rolls before baking)

For the Maple Cream Cheese Glaze

• 8 ounces cream cheese, softened
• 6 tablespoons maple syrup
• 1 1/2 cups powdered sugar, sifted
• 1 teaspoon pumpkin pie spice

Step-by-Step: How to Make Pumpkin Cinnamon Rolls

1. Activate the yeast – Warm the milk until it reaches 105–110°F. Stir in yeast and 1 teaspoon sugar. Let sit for 10 minutes until foamy.
2. Mix dry ingredients – In a stand mixer, whisk together flour, pumpkin pie spice, sugar, and salt.
3. Add wet ingredients – Mix in the egg, egg yolk, butter, pumpkin puree, and vanilla. Pour in the yeast mixture and stir until combined.
4. Knead the dough – Switch to a dough hook and knead on medium speed for about 5 minutes, until smooth and slightly tacky.
5. First rise – Shape the dough into a ball, place it in a greased bowl, cover, and allow it to rise in a warm spot for 1 1/2 to 2 hours, or until it doubles in size.
6. Prepare the filling – Mix softened butter, brown sugar, pumpkin pie spice, and salt into a paste.
7. Assemble the rolls – Roll dough into an 18×12-inch rectangle. Spread filling evenly, then roll tightly into a log. Slice into 12 rolls.
8. Second rise – Place rolls in a greased 9×13-inch baking dish. Pour heavy cream between them. Cover loosely and let rise for 1 hour.
9. Bake – Preheat oven to 350°F. Bake rolls for 20–25 minutes, until golden orange.
10. Make the glaze – Beat cream cheese and maple syrup until smooth. Slowly mix in powdered sugar, then add pumpkin pie spice.
11. Glaze and serve – Allow the rolls to cool slightly for about 5 minutes, then generously spread glaze over the top before serving.

Helpful Tips

• Ensure your milk is warm, not hot, so the yeast activates without dying.
• Use room temperature ingredients for best results, especially butter and cream cheese.
• To keep rolls soft, avoid overbaking—check at the 20-minute mark.
• For even slicing, use unflavored dental floss instead of a knife.

Substitutions and Variations

• Dairy-free: Use almond milk, vegan butter, and dairy-free cream cheese.
• Nutty twist: Add chopped pecans or walnuts to the filling for crunch.
• Extra spice: Sprinkle a touch of cinnamon or nutmeg into the glaze.
• Mini rolls: Cut smaller slices for bite-sized treats.

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep covered for up to 5 days. Reheat in the microwave before serving.
• Freezer: Freeze unglazed rolls for up to 2 months. Thaw overnight, warm in the oven, and glaze before serving.

Nutritional Information (per roll, approx.)

• Calories: 410
• Carbohydrates: 55g
• Protein: 6g
• Fat: 18g
• Fiber: 2g
• Sugar: 27g

Serving Suggestions

• Pair with a hot cup of coffee or spiced chai latte for the ultimate cozy breakfast.
• Serve at holiday brunches alongside savory egg dishes.
• Drizzle with extra maple syrup for added sweetness.
• Top with toasted pecans for a festive touch.

Frequently Asked Questions About Pumpkin Cinnamon Rolls

Can I make pumpkin cinnamon rolls ahead of time? Yes! Assemble the rolls the night before, cover tightly, and refrigerate overnight. In the morning, let them rise for 45 minutes before baking.

Do I need a stand mixer to make this recipe? A stand mixer makes kneading easier, but you can knead the dough by hand for about 8–10 minutes until smooth.

Why pour heavy cream over the rolls? The cream soaks into the dough while baking, making the rolls softer and richer.

Can I use homemade pumpkin puree? Absolutely! Just ensure it’s thick and not watery—if needed, strain excess liquid with cheesecloth.

How do I reheat leftovers? Microwave for 20–30 seconds or warm in a 300°F oven for 10 minutes to restore freshness.

Conclusion

Thank you for joining me in making these warm, fluffy pumpkin cinnamon rolls. They’re one of my favorite fall recipes—simple enough for any baker, yet bursting with cozy, spiced flavor that feels like a hug in every bite. I hope these become a tradition in your home, whether you enjoy them on a chilly morning or as a sweet ending to a special meal. Wishing you happy baking, delicious memories, and lots of joy around your table. I’m so grateful to have you here in this food-loving community—enjoy every roll!

Pumpkin Cinnamon Rolls

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• Author: Lisa
• Total Time: ~3 1/2 hours
• Yield: 12 rolls 1x

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Description

Pumpkin cinnamon rolls are a cozy fall favorite made with soft pumpkin-spiced dough, a sweet brown sugar filling, and topped with a maple cream cheese glaze. Perfect for breakfast, brunch, or dessert.

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Ingredients

Scale 1x2x3x

3/4 cup whole milk, warmed

2 1/4 tsp active dry yeast

1 tsp sugar (for yeast)

3 3/4 cups all-purpose flour

1 tbsp pumpkin pie spice

1 1/2 tbsp granulated sugar

3/4 tsp salt

1 large egg, whisked

1 egg yolk, whisked

5 tbsp unsalted butter, softened

6 tbsp pumpkin puree

1/2 tbsp vanilla extract

1/2 cup unsalted butter, softened (filling)

1 cup light brown sugar, packed

1 1/2 tbsp pumpkin pie spice (filling)

Pinch of salt

1/4 cup heavy cream (for proofing)

8 oz cream cheese, softened

6 tbsp maple syrup

1 1/2 cups powdered sugar, sifted

1 tsp pumpkin pie spice (for glaze)

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Instructions

• Activate the yeast – Warm the milk until it reaches 105–110°F. Stir in yeast and 1 teaspoon sugar. Let sit for 10 minutes until foamy.
• Mix dry ingredients – In a stand mixer, whisk together flour, pumpkin pie spice, sugar, and salt.
• Add wet ingredients – Mix in the egg, egg yolk, butter, pumpkin puree, and vanilla. Pour in the yeast mixture and stir until combined.
• Knead the dough – Switch to a dough hook and knead on medium speed for about 5 minutes, until smooth and slightly tacky.
• First rise – Shape the dough into a ball, place it in a greased bowl, cover, and allow it to rise in a warm spot for 1 1/2 to 2 hours, or until it doubles in size.
• Prepare the filling – Mix softened butter, brown sugar, pumpkin pie spice, and salt into a paste.
• Assemble the rolls – Roll dough into an 18×12-inch rectangle. Spread filling evenly, then roll tightly into a log. Slice into 12 rolls.
• Second rise – Place rolls in a greased 9×13-inch baking dish. Pour heavy cream between them. Cover loosely and let rise for 1 hour.
• Bake – Preheat oven to 350°F. Bake rolls for 20–25 minutes, until golden orange.
• Make the glaze – Beat cream cheese and maple syrup until smooth. Slowly mix in powdered sugar, then add pumpkin pie spice.
• Glaze and serve – Allow the rolls to cool slightly for about 5 minutes, then generously spread glaze over the top before serving.

Notes

For best texture, don’t overbake—check at 20 minutes.

Rolls can be prepped the night before, refrigerated, and baked the next day.

Use room temperature ingredients for smoother dough and glaze.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 410
• Sugar: 27g
• Carbohydrates: 55g
• Protein: 6g