Pumpkin Cinnamon Rolls are the coziest autumn treat you can bake—imagine soft, spiced dough swirled with luscious pumpkin, all topped with a dreamy maple‑cream‑cheese frosting. These rolls are like a warm hug on a cool morning, combining the sweet, earthy flavor of pumpkin with classic cinnamon roll comfort. Whether you’re baking for brunch or just treating yourself, this recipe brings fall right into your kitchen with vibrant taste and beautiful aroma.
Why You’ll Love This Pumpkin Cinnamon Rolls
You’ll fall head over heels for these Pumpkin Cinnamon Rolls the moment you take a bite—utterly soft, rich with mellow pumpkin flavor, and bursting with fall spices. Not only are they incredibly indulgent, but they’re also versatile. Choose between a tangy maple‑cream‑cheese frosting or keep things simple with powdered sugar. Whether you use sourdough or quick‑rise yeast, these rolls make your kitchen smell like autumn heaven. Perfect for lazy weekend mornings, holiday brunches, or cozy gatherings—every bite is a celebration of seasonal warmth and culinary delight.
Ingredients
For the Dough
- 3½ cups all‑purpose flour (or gluten‑free all‑purpose mix, yeast method only)
- ¼ cup sugar
- 1½ tsp sea salt
- ¾ cup milk
- 1 egg
- 1 cup pumpkin puree (not pie filling)
- 4 tbsp butter
- Option A (Sourdough): ⅓ cup active, fed sourdough starter
- Option B (Yeast): 2¼ tsp instant yeast mixed with ⅓ cup warm water (110 °F) and 1 tsp honey
- Optional Gooey‑Bake: 1 cup heavy cream (see notes)
For the Filling
- ½ cup brown sugar
- 2 tsp ground cinnamon
- 4 tbsp melted butter (for brushing the dough)
Maple Cream Cheese Frosting
- ¼ cup maple syrup
- 2 cups powdered sugar
- 2 oz cream cheese, softened
- enough milk to reach desired consistency
Notes
- Gluten‑Free: Use a gluten‑free all‑purpose blend and the yeast method only; sourdough doesn’t work well with GF flour.
- Quick Option: Use an XO Baking Co. pizza dough mix plus pumpkin puree, sugar, butter, eggs, and milk for a shortcut version (see notes below).
Step-by-Step: How to Make Pumpkin Cinnamon Rolls
- Activate your starter or yeast:
- Sourdough: Feed at least 4 hours ahead so it’s bubbly.
- Yeast: Dissolve yeast and honey in warm water (110 °F).
- Gently heat the milk and butter: In a saucepan over medium-low heat, warm the milk and butter together until the butter fully melts. Remove from heat and let cool slightly.
- Mix wet ingredients: Combine the milk-butter mixture, sugar, starter or yeast mix, egg, and pumpkin puree.
- Incorporate dry ingredients: Add flour and salt. Knead (stand mixer dough hook, speed #2) for 5–8 minutes until smooth, elastic, and not tearing (or knead by hand on floured surface).
- First rise:
- Sourdough: Let rise at room temp 8–12 hours (overnight) until doubled.
- Refrigerator Option: Refrigerate overnight, warm 1–2 hours before shaping.
- Yeast: Let rise 1–3 hours at room temp until doubled.
- Shape and second rise:
- Grease a 9×13‑inch or 12‑inch round dish.
- Roll dough into a 14×12‑inch rectangle on floured surface.
- Brush with melted butter.
- Mix brown sugar and cinnamon; sprinkle evenly.
- Roll tightly from long side; cut into 9 rolls with a sharp knife or dental floss.
- Place in dish, leaving space. Cover and allow to rise until doubled in size—30–45 minutes (yeast) or 1–2 hours (sourdough).
- Bake: Preheat oven to 350 °F (175 °C). For extra gooey rolls, you can pour 1 cup of heavy cream around them just before baking. Bake for 30–35 minutes until golden brown. Cool slightly.
- Frost & serve: Blend maple syrup, powdered sugar, cream cheese, and a little milk until smooth and easy to spread. Frost the warm rolls and enjoy.
Helpful Tips
- Ensure milk and butter are only lukewarm; too hot kills yeast.
- If dough is too sticky, add flour—1 tsp at a time—until slightly tacky.
- Use dental floss to slice rolls cleanly.
- For a dreamy texture, pour heavy cream before baking.
- Bake in lightweight metal or stoneware for optimal heat conduction.
- Cover halfway through baking if tops brown too quickly.
Substitutions And Variations
- Vegan version: Replace dairy with plant-based milk, butter, and use vegan cream cheese and maple buttercream for frosting.
- Flavor twists: Try adding cardamom, nutmeg, or pumpkin pie spice to the dough or filling for extra warmth. Several bloggers include pumpkin in both dough and filling to intensify flavor and flakiness.
- Filling alternatives: Try swapping the filling with jam, melted chocolate, or a drizzle of hot honey for a creative Morning Bun–inspired twist.
Storage Instructions
Store leftover rolls in an airtight container at room temperature for 1–2 days; refrigerate to preserve longer. Cream cheese frosting should be refrigerated. Reheat individual rolls for 15–20 seconds in the microwave to revive softness.
Nutritional Information
(Estimate for one roll—adjust as needed)
- Calories: ~350–450 kcal
- Fat: 15–20 g (from butter, cream cheese, optional heavy cream)
- Carbohydrates: ~50–60 g (flour, sugar, powdered sugar)
- Protein: ~5–7 g (flour, egg, cream cheese)
- Note: Using heavy cream increases fat and calorie content; for lighter rolls, skip the extra cream.
Serving Suggestions
- Serve warm with coffee, chai tea, or hot apple cider—perfect cozy pairings.
- Add a side of fresh fruit, toasted nuts, or a swirl of extra maple syrup for brunch.
- For gatherings, pair with savory items like quiche or eggs to balance sweetness.
Frequently Asked Questions About Pumpkin Cinnamon Rolls
Can I make these ahead of time?
Yes! Prepare through the second rise, then refrigerate overnight. In the morning, let them come to room temp (~30–60 minutes), bake as directed, and enjoy fresh, warm rolls.
Do I need heavy cream?
No—it’s optional. Pouring heavy cream before baking gives ultra‑gooey, luscious rolls. Skip it for a lighter touch or if you don’t want the extra richness.
Can I make gluten‑free?
Yes—with the yeast method only. Use a gluten‑free all‑purpose flour blend. Sourdough doesn’t work well with GF flours due to structure issues.
Can I freeze extra rolls?
Absolutely. Freeze unbaked rolls after shaping. Thaw overnight in the fridge, let rise at room temp, then bake as usual. Baked rolls can also be frozen and reheated.
Which is better: sourdough or yeast?
Sourdough offers more depth of flavor and longer fermentation, while yeast is faster and more predictable. Choose based on your schedule and flavor preference.
How long do leftovers last?
Stored properly, rolls stay soft at room temp for 1–2 days; refrigerated, they’ll keep up to a week. Reheat gently for best texture.
Any topping alternatives?
Yes—maple‑cream cheese is classic, but vanilla glaze, salted caramel, or a simple powdered sugar icing work beautifully.
Conclusion
Thank you for spending time in my kitchen today—I hope these Pumpkin Cinnamon Rolls bring just as much joy into yours! There’s something truly special about the ease and warmth of making dough enriched with pumpkin, rolling in cozy spices, and finishing with that silky frosting melting into every swirl. From the comforting aroma to the tender, sweet bites, every moment is a celebration of fall. I can’t wait for you to try them, share them with loved ones, and savor the goodness. Happy baking, may your home be filled with delicious flavor, and thank you for being part of our food‑loving community—enjoy every bite!
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Pumpkin Cinnamon Rolls
- Total Time: 2 to 14 hours (depending on method)
- Yield: 9 rolls 1x
Description
These Pumpkin Cinnamon Rolls are packed with cozy fall flavor, layered with brown sugar and cinnamon, and topped with a dreamy maple cream cheese frosting. Choose between a sourdough or quick yeast dough and enjoy a deliciously soft and gooey treat perfect for autumn mornings, brunches, or holiday baking.
Ingredients
Dough:
3½ cups all-purpose flour
¼ cup sugar
1½ tsp sea salt
¾ cup milk
1 egg
1 cup pumpkin puree
4 tbsp butter
⅓ cup sourdough starter or 2¼ tsp instant yeast + ⅓ cup warm water + 1 tsp honey
1 cup heavy cream (optional, for gooey rolls)
Filling:
½ cup brown sugar
2 tsp cinnamon
4 tbsp melted butter
Frosting:
¼ cup maple syrup
2 cups powdered sugar
2 oz cream cheese
Splash of milk (to desired consistency)
Instructions
- Activate your starter or yeast:
- Sourdough: Feed at least 4 hours ahead so it’s bubbly.
- Yeast: Dissolve yeast and honey in warm water (110 °F).
- Gently heat the milk and butter: In a saucepan over medium-low heat, warm the milk and butter together until the butter fully melts. Remove from heat and let cool slightly.
- Mix wet ingredients: Combine the milk-butter mixture, sugar, starter or yeast mix, egg, and pumpkin puree.
- Incorporate dry ingredients: Add flour and salt. Knead (stand mixer dough hook, speed #2) for 5–8 minutes until smooth, elastic, and not tearing (or knead by hand on floured surface).
- First rise:
- Sourdough: Let rise at room temp 8–12 hours (overnight) until doubled.
- Refrigerator Option: Refrigerate overnight, warm 1–2 hours before shaping.
- Yeast: Let rise 1–3 hours at room temp until doubled.
- Shape and second rise:
- Grease a 9×13‑inch or 12‑inch round dish.
- Roll dough into a 14×12‑inch rectangle on floured surface.
- Brush with melted butter.
- Mix brown sugar and cinnamon; sprinkle evenly.
- Roll tightly from long side; cut into 9 rolls with a sharp knife or dental floss.
- Place in dish, leaving space. Cover and allow to rise until doubled in size—30–45 minutes (yeast) or 1–2 hours (sourdough).
- Bake: Preheat oven to 350 °F (175 °C). For extra gooey rolls, you can pour 1 cup of heavy cream around them just before baking. Bake for 30–35 minutes until golden brown. Cool slightly.
- Frost & serve: Blend maple syrup, powdered sugar, cream cheese, and a little milk until smooth and easy to spread. Frost the warm rolls and enjoy.
Notes
Use yeast only for gluten-free flour.
For vegan rolls, use dairy-free substitutes and skip egg.
Dough can be made ahead and chilled overnight.
Freeze shaped rolls before baking for easy prep.
- Prep Time: 20 minutes (plus rising time)
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 410
- Sugar: 24g
- Carbohydrates: 58g
- Protein: 6g