Pumpkin Cinnamon Rolls That’ll Make Your Kitchen Smell Like Pure Fall Magic

These pumpkin cinnamon rolls have completely changed how my family thinks about weekend breakfast. The soft, pillowy dough gets this incredible orange hue from real pumpkin puree, and when you bite into one, you taste all those warm autumn spices mingling with buttery cinnamon sugar. I started making these last October when my daughter asked if we could have “pumpkin everything,” and now they’ve become our official fall tradition that everyone requests from Labor Day.

What makes these pumpkin spice cinnamon rolls special isn’t just the seasonal flavor – it’s how the pumpkin actually improves the texture. The puree adds moisture that keeps these rolls soft for days, while contributing natural sweetness that balances perfectly with the cinnamon filling. Unlike regular cinnamon rolls that can get dry quickly, these pumpkin pie cinnamon rolls stay tender and fresh much longer.

Last weekend, my neighbor could smell these baking from three houses down and showed up at my door with her coffee mug in hand. She said they smelled better than the fancy bakery in town, and after trying one, she immediately asked for the recipe. That’s when I knew I had to share this pumpkin roll recipe with everyone who loves the magic of fall baking.

The beauty of this pumpkin roll with cream cheese frosting lies in how approachable it is for home bakers. You don’t need any special equipment or advanced techniques – just patience for the rising time and a willingness to get your hands a little floury. The dough comes together easily in a stand mixer, but you can absolutely make it by hand if that’s what you prefer.

What You’ll Need

For the Dough:

• Pure pumpkin puree – Make sure it’s plain pumpkin, not pumpkin pie filling. This is what gives our rolls that gorgeous color and subtle sweetness.
• Warm milk – Temperature matters here. It should feel warm to your wrist but not hot enough to kill the yeast.
• Active dry yeast – Fresh yeast works best, so check your expiration date. If it doesn’t foam when you activate it, start over with new yeast.
• Quality butter – Use real butter, not margarine. It makes a huge difference in both flavor and texture.
• Unbleached all-purpose flour – This creates the perfect structure for soft, tender rolls that hold their shape.

For the Filling:

• Brown sugar – The molasses flavor complements pumpkin beautifully and creates that gooey cinnamon layer we all love.
• Ground cinnamon – Don’t skimp on quality here. Fresh cinnamon makes these pumpkin cinnamon rolls taste like autumn in every bite.
• Warm spices – Nutmeg, ginger, and cloves bring that classic pumpkin pie flavor that makes these rolls so special.
• Soft butter – This needs to be spreadable but not melted, so it stays put when you roll the dough.

For the Frosting:

• Cream cheese – Must be at room temperature or it won’t blend smoothly. Take it out about an hour before you plan to make the frosting.
• Powdered sugar – Sift it to avoid lumps in your beautiful cream cheese frosting.
• Real vanilla extract – Pure vanilla makes all the difference in the final flavor.

PUMPKIN CINNAMON ROLLS

Cuisine: American
Category: Breakfast/Dessert
Prep Time: 30 minutes
Rise Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 55 minutes
Makes: 12 large rolls

These pumpkin spice cinnamon rolls create the perfect balance of tender dough, spiced filling, and creamy frosting. The recipe makes a dozen generous rolls that are perfect for sharing with family or bringing to gatherings.

INGREDIENTS

Dough:

• 1 cup warm milk (110°F)
• 2¼ teaspoons active dry yeast (1 packet)
• ½ cup pumpkin puree
• ⅓ cup granulated sugar
• ¼ cup melted butter
• 1 large egg, room temperature
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 3½ cups all-purpose flour

Filling:

• ¾ cup packed brown sugar
• 2 tablespoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ cup softened butter

Cream Cheese Frosting:

• 4 oz cream cheese, softened
• ¼ cup butter, softened
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk

PREPARATION

1. Activate the yeast by combining warm milk and yeast in a large mixing bowl. Let it sit for 8-10 minutes until the mixture becomes foamy and bubbly. If it doesn’t foam, your yeast is dead and you’ll need to start over with fresh yeast.
2. Mix the wet ingredients by adding pumpkin puree, sugar, melted butter, and egg to the yeast mixture. Whisk everything together until smooth and well combined. The mixture should be a beautiful orange color at this point.
3. Combine the spices in a small bowl – salt, cinnamon, ginger, nutmeg, and cloves. This makes sure they’re evenly distributed throughout the dough rather than creating pockets of intense spice.
4. Start building the dough by adding the spice mixture to the wet ingredients, followed by 3 cups of flour. Mix with a wooden spoon or your stand mixer’s dough hook until a shaggy dough forms.
5. Knead to perfection by adding the remaining flour gradually while kneading. If using a stand mixer, knead on medium speed for 6-8 minutes. By hand, knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
6. First rise by placing the dough in a greased bowl, turning once to coat all sides. Cover with a damp towel and let rise in a warm place for 1-1.5 hours until doubled in size. The dough should spring back slowly when poked.
7. Prepare your filling while the dough rises by mixing brown sugar, cinnamon, and nutmeg in a bowl. Make sure your butter is soft enough to spread easily but not melted.
8. Roll it out by turning the risen dough onto a lightly floured surface. Roll into a 15×10 inch rectangle, trying to keep the thickness even. The dough should be about ¼ inch thick.
9. Add the filling by spreading softened butter evenly over the dough, leaving a ½ inch border on one long side. Sprinkle the cinnamon sugar mixture evenly over the buttered surface, pressing gently to help it adhere.
10. Roll and slice by starting from the long side opposite the unfilled border, roll the dough tightly into a log. Pinch the seam to seal, then use a sharp knife or dental floss to cut into 12 equal pieces.
11. Second rise by placing rolls cut-side up in a greased 9×13 inch baking dish. Cover and let rise for 45 minutes until puffy and touching each other.
12. Bake to golden perfection in a preheated 350°F oven for 22-25 minutes until the tops are golden brown and the centers spring back when lightly touched. Don’t overbake or they’ll become dry.
13. Make the frosting while rolls cool by beating cream cheese and butter until fluffy. Gradually add powdered sugar, vanilla, and enough milk to reach spreading consistency.
14. Frost and serve by spreading frosting over warm (not hot) rolls. Serve immediately for the best experience of warm pumpkin cinnamon rolls with cool, creamy frosting.

Getting the Perfect Rise

The key to incredible pumpkin pie cinnamon rolls lies in creating the right environment for your dough to rise. I learned this through plenty of trial and error, including some sadly dense rolls when I rushed the process. Your kitchen temperature makes a huge difference – if it’s cold, find a warm spot like on top of the refrigerator or near a heating vent.

During winter months, I create a proofing box by turning my oven to the lowest setting for just 2 minutes, then turning it off and placing my covered bowl inside. The residual warmth creates the perfect rising environment. Just make sure the oven isn’t too hot – you want warmth, not heat that could kill your yeast.

The first rise should double the dough size, which usually takes 1-1.5 hours depending on your kitchen temperature. Don’t rush this step because proper fermentation develops flavor and creates that tender texture we’re after. The second rise is shorter but equally important for creating those light, fluffy pumpkin spice cinnamon rolls.

Mastering the Roll and Cut

Rolling the dough properly ensures even pumpkin cinnamon rolls that bake consistently. Start by rolling from the center outward, rotating the dough occasionally to maintain that rectangular shape. If the dough springs back while rolling, let it rest for 10 minutes to relax the gluten, then continue.

When spreading the filling, leave that ½ inch border on one long side unfilled – this creates a clean seam when you roll the dough. Press the filling gently into the butter so it doesn’t fall out during rolling. Roll firmly but not so tightly that you squeeze out the filling.

For cutting, I swear by unflavored dental floss instead of a knife. Place the floss under the log, cross the ends over the top, and pull quickly through. This prevents the squashing that happens with knife cuts and keeps your rolls perfectly round. If you only have a knife, use a sawing motion rather than pressing straight down.

The Cream Cheese Frosting Game-Changer

What transforms good pumpkin roll with cream cheese frosting into something extraordinary is getting that frosting consistency just right. Your cream cheese must be truly soft – not just out of the refrigerator for a few minutes, but actually soft enough that you can easily press your finger into it.

I like to cube my cream cheese and butter, then let them sit at room temperature for about an hour before mixing. This prevents those frustrating lumps that are nearly impossible to smooth out once they form. Beat the cream cheese and butter first until completely smooth before adding any other ingredients.

The milk addition should be gradual because you can always add more but you can’t take it away. Start with just 2 tablespoons and add more until you reach that perfect spreadable consistency. The frosting should hold its shape when piped but spread smoothly when applied with a spatula.

Storage and Make-Ahead Magic

One of the best features of these pumpkin cinnamon rolls is how well they store and how you can prep them ahead for stress-free mornings. After cutting the rolls, you can cover them tightly and refrigerate overnight instead of doing the second rise immediately. In the morning, let them come to room temperature and rise until puffy, then bake as directed.

Baked rolls stay fresh for 3-4 days when stored in an airtight container at room temperature. For longer storage, wrap individual rolls in plastic wrap and freeze for up to 3 months. Thaw at room temperature and warm briefly in the microwave for that just-baked taste.

The frosting keeps separately in the refrigerator for up to a week. Just let it come to room temperature and give it a quick stir before using. This means you can make a double batch of frosting and have it ready for your next baking project.

NUTRITION INFORMATION

• 380 calories per roll
• 8g protein per serving
• 58g carbs per serving
• 14g fat per serving
• Contains: Dairy, eggs, gluten
• Good source of: Vitamin A from pumpkin

Troubleshooting Your Rolls

Even experienced bakers sometimes run into challenges with pumpkin spice cinnamon rolls, but most issues have simple solutions. If your dough feels too sticky during kneading, add flour one tablespoon at a time until it becomes manageable. However, resist the urge to add too much flour, which creates dense, heavy rolls.

Dense rolls usually result from too much flour or insufficient rising time. Make sure you’re measuring flour correctly by spooning it into the cup and leveling off, rather than scooping directly from the bag. Also, give your dough the full rising time even if it seems to take longer than expected.

If your rolls spread out rather than rising up during the second rise, your dough may be too soft or your kitchen too warm. Try chilling the shaped rolls for 30 minutes before the final rise to firm them up slightly.

Uneven baking typically happens when rolls are different sizes or placed too close to oven walls. Try to cut rolls as evenly as possible and rotate your pan halfway through baking for consistent browning.

FREQUENTLY ASKED QUESTIONS

Can I make these rolls ahead of time?

Absolutely! You can prepare these pumpkin cinnamon rolls through the shaping step, then cover tightly and refrigerate overnight. In the morning, let them come to room temperature for 30 minutes, allow them to complete their final rise until puffy, then bake as directed. This makes them perfect for special occasion breakfasts.

Why did my rolls turn out dense instead of fluffy?

Dense rolls usually happen from adding too much flour or not allowing enough rising time. The dough should feel slightly tacky but not sticky after kneading. Also, make sure your yeast is fresh and properly activated – if it doesn’t foam during the initial mixing, start over with new yeast.

Can I freeze the unbaked rolls?

Yes! After shaping the rolls, place them on a baking sheet and freeze until solid, then transfer to freezer bags for up to 3 months. To bake, place frozen rolls in your prepared pan, cover, and let thaw and rise at room temperature for 3-4 hours before baking.

How do I know when my rolls are perfectly baked?

The tops should be golden brown and spring back lightly when touched. Internal temperature should reach 190°F when measured with an instant-read thermometer. Overbaking will make them dry, so start checking at the 20-minute mark.

Can I substitute the pumpkin puree with something else?

While pumpkin is what makes these special, you could substitute with sweet potato puree or butternut squash puree for similar results. However, the flavor and color will be different, and these alternatives may affect the dough’s moisture content slightly.

These pumpkin cinnamon rolls have become the heart of our fall mornings, filling the kitchen with warmth and bringing everyone together around the breakfast table. There’s something magical about the combination of tender, spiced dough and creamy frosting that makes ordinary weekends feel special.

The technique might seem involved, but once you make them a few times, the rhythm becomes second nature. Every step builds toward that perfect moment when you pull golden rolls from the oven and watch the cream cheese frosting melt slightly as you spread it over the warm surfaces.

I’d love to see your beautiful pumpkin pie cinnamon rolls turn out! Share your baking adventures on my Facebook page – I love seeing how these recipes bring joy to other kitchens. Don’t forget to save this recipe on Pinterest @OlyviaBestRecipes so you can find it easily when that first crisp autumn morning calls for something special!