Imagine the coziest morning you can possibly picture. Now, fill it with the warm, spiced scent of pumpkin and cinnamon wafting from your kitchen.
That’s the magic these pumpkin cinnamon rolls bring, a hug in pastry form that feels like autumn itself decided to stop by for breakfast.
They’re soft, impossibly fluffy, and swirled with a rich, gooey filling that just begs for a generous slather of creamy, tangy frosting.
Why This Recipe Feels Like a Celebration
There’s something truly special about baking with pumpkin. It’s not just an ingredient; it’s a whole mood.
It promises warmth, comfort, and a little bit of nostalgia, all in one can. And when you fold it into a tender, yeasted dough, something incredible happens.
The pumpkin not only gives these rolls their beautiful golden hue but also makes them incredibly moist, ensuring every single bite is pure, spiced bliss.
Ingredients Needed for the Recipe
Before we begin, let’s gather our players. Using room-temperature ingredients, unless specified, is a small step that makes a big difference in creating a smooth, happy dough.
- For the Pumpkin Dough: All-purpose flour, granulated sugar, instant yeast, salt, pumpkin pie spice, pure pumpkin puree, whole milk, unsalted butter, and one large egg.
- For the Cinnamon Filling: Unsalted butter (softened), dark brown sugar, ground cinnamon, and a pinch of salt.
- For the Cinnamon Cream Cheese Frosting: Full-fat cream cheese, unsalted butter (softened), powdered sugar, pure vanilla extract, ground cinnamon, and a splash of milk or heavy cream.
The Secret to a Perfectly Spiced Dough
Getting that quintessential fall flavor isn’t just about the filling. The real secret, the one that makes these rolls unforgettable, is in the dough itself.
By whisking a generous amount of pumpkin pie spice right into the dry ingredients, you’re ensuring that every single layer, from the soft interior to the slightly crisper outer edge, is infused with warmth.
It’s a simple trick, but it elevates the entire experience from simply delicious to absolutely sublime.
How to make Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting?
Step 1: Creating the Pumpkin Dough
In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt, and pumpkin pie spice. This ensures everything is evenly distributed from the very start.
In a separate bowl or measuring jug, gently warm the milk and butter until the butter is just melted. You want this mixture to be warm, not hot, to the touch—around 110°F is perfect for waking up the yeast without putting it to sleep for good.
Step 2: Bringing the Dough Together
Pour the warm milk mixture, the pumpkin puree, and the egg into the dry ingredients. Attach the dough hook and mix on low speed until a shaggy dough forms.
Then, increase the speed to medium and knead for about 6-8 minutes. The dough will be soft and slightly tacky, but it should clear the sides of the bowl, becoming smooth and elastic. If it seems too sticky, you can add a single tablespoon of flour at a time, but resist the urge to add too much!
Step 3: The First Rise
Shape the dough into a ball and place it in a lightly greased bowl. Turn it over once to coat it lightly in oil, then cover the bowl with plastic wrap or a clean kitchen towel.
Find a warm, draft-free spot for it to rest. Let it rise until it’s puffy and nearly doubled in size; this could take anywhere from 1 to 2 hours, depending on the warmth of your kitchen. Patience is your friend here.
Can I Make These Rolls Ahead of Time?
Absolutely, and it’s a fantastic strategy for a stress-free morning. After you’ve shaped the rolls and placed them in their baking pan, simply cover them tightly with plastic wrap and pop them in the refrigerator overnight.
The cold temperature puts the yeast to sleep, allowing for a slow, gradual rise. The next morning, take the pan out and let them sit on the counter for a good hour or two, until they’ve doubled, before baking. It’s like having a little baking fairy do the work for you while you sleep.
Step 4: Rolling and Filling
Once the dough has risen, turn it out onto a lightly floured surface. Gently punch it down to release the air, then roll it out into a roughly 10×15 inch rectangle.
Spread the softened butter for the filling evenly over the entire surface, leaving just a half-inch border along one of the longer edges. This will be your seal.
Step 5: The Sweet, Spicy Swirl
In a small bowl, mix together the dark brown sugar, cinnamon, and salt for the filling. Sprinkle this mixture evenly over the buttered dough, pressing it down gently with your hands so it adheres.
Now, starting from the long side opposite the clean border, tightly roll the dough into a log. Try to keep it as snug as possible—this is what creates those beautiful, distinct layers.
Step 6: Slicing and the Second Rise
Using a sharp serrated knife, a piece of unflavored dental floss, or even thread, slice the log into 12 equal rolls. A scale can help here for precision, but eyeballing it works just fine.
Arrange the rolls, cut-side up, in a generously buttered 9×13 inch baking dish. Cover them again and let them rise for a second time until they’re puffed and pressing into one another, about 30-45 minutes. Meanwhile, preheat your oven to 375°F (190°C).
Step 7: Baking to Golden Perfection
Once the rolls have completed their second rise, place the pan in the preheated oven. Bake for 20-25 minutes, or until the tops are a deep golden brown and the centers are fully set.
You should be able to smell that heavenly pumpkin and cinnamon aroma filling your entire home. It’s the best timer there is.
What’s the Best Way to Frost Warm Rolls?
This is a question of great importance! For the ultimate, melt-in-your-mouth experience, let the rolls cool in the pan for just about 10-15 minutes before frosting.
They’ll still be wonderfully warm, which will help the frosting soften and drool-worthily drizzle down the sides, but they won’t be so hot that the frosting completely melts and disappears. It’s the perfect sweet spot.
Step 8: Making the Cinnamon Cream Cheese Frosting
While the rolls are cooling slightly, it’s time to make the crowning glory. In a medium bowl, beat the softened cream cheese and butter together until completely smooth and creamy.
Gradually add in the powdered sugar, followed by the vanilla extract, cinnamon, and a tiny splash of milk. Beat it all until it’s light, fluffy, and spreadable.
Step 9: The Grand Finale
Generously slather the warm (not piping hot) rolls with the cinnamon cream cheese frosting. Don’t be shy—this is what brings the whole creation together.
The slight tang of the cream cheese is the perfect counterpoint to the sweet, spiced roll beneath it, creating a balance that is simply irresistible. Serve immediately and watch the smiles appear.
Tips
For the lightest, fluffiest texture, be careful not to add too much extra flour when kneading. A slightly tacky dough is better than a dry one.
If your kitchen is cool, you can create a warm rising spot by placing the dough in a turned-off oven with a pan of hot water on the rack below it.
To ensure clean cuts when slicing the rolls, you can chill the rolled log in the freezer for about 15-20 minutes before using a sharp serrated knife.
How Can I Add a Little Extra Something?
Feeling adventurous? You can easily customize these rolls to make them your own. Try stirring a handful of toasted pecans or walnuts into the cinnamon sugar filling for a delightful crunch.
For a little burst of tartness, a scattering of dried cranberries would be absolutely lovely. Or, for the ultimate indulgence, a half-cup of chocolate chips swirled inside would transform them into a truly decadent treat.
In the end, baking these pumpkin cinnamon rolls is about more than just following a recipe. It’s about creating a moment, a memory, a scent that will linger in your home and your heart long after the last crumb is gone.
So, tie on your apron, and get ready to bake something truly wonderful. You’ve got this.
Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting Recipe
Description
Soft, pillowy cinnamon rolls swirled with spiced pumpkin filling and topped with a luscious cinnamon cream cheese frosting. These cozy fall treats are perfect for holiday mornings or weekend baking projects—and they fill your kitchen with the warm aromas of cinnamon, nutmeg, and pumpkin spice.
ingredients
Dough
Pumpkin Cinnamon Filling
Cinnamon Cream Cheese Frosting
Instructions
-
Make the dough
In a stand mixer fitted with a dough hook, combine warm milk and yeast. Let sit for 5 minutes until foamy (if using active dry yeast; instant yeast can be mixed directly with dry ingredients). Add sugar, egg, pumpkin puree, melted butter, salt, and 3 cups of flour. Mix on low until combined, then increase speed and knead for 5–7 minutes, adding remaining flour as needed until dough is soft, smooth, and slightly tacky. -
First rise
Place dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled in size, about 1 to 1.5 hours. -
Prepare filling
While dough rises, mix softened butter, brown sugar, pumpkin puree, cinnamon, nutmeg, cloves, and ginger in a small bowl until smooth. -
Roll and fill
On a lightly floured surface, roll risen dough into a 16x12-inch rectangle. Spread pumpkin filling evenly over the surface, leaving a ½-inch border. Tightly roll up the dough from the long side and pinch the seam to seal. -
Cut and arrange
Using a sharp knife or dental floss, cut the log into 12 even rolls. Place them in a greased 9x13-inch baking pan, cover, and let rise again for 30–45 minutes until puffy. -
Bake
Preheat oven to 175°C (350°F). Bake rolls for 20–25 minutes, or until golden brown and cooked through. -
Make frosting
While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, cinnamon, and milk/cream. Whip until creamy and spreadable. -
Frost and serve
Let rolls cool slightly (10 minutes), then spread generously with cinnamon cream cheese frosting. Serve warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12gg19%
- Saturated Fat 7gg35%
- Trans Fat 0gg
- Cholesterol 45mgmg15%
- Sodium 220mgmg10%
- Potassium 120mgmg4%
- Total Carbohydrate 48gg16%
- Dietary Fiber 2gg8%
- Sugars 26gg
- Protein 5gg10%
- Calcium 80 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: Assemble rolls the night before, cover, and refrigerate. Let sit at room temperature for 30–45 minutes before baking.
- Freezing: Freeze baked (unfrosted) rolls for up to 2 months. Thaw, warm, then frost.
- Pumpkin tip: Use 100% pure pumpkin puree—not pumpkin pie filling, which contains added sugar and spices.
