Pumpkin Cinnamon Rolls

You need to try my pumpkin cinnamon rolls! They’re pillowy soft, perfectly spiced, and topped with a decadent cream cheese icing. 

Pumpkin spice cinnamon rolls

Today’s recipe is like a warm hug on a crisp autumn day – if that warm hug came with pumpkin-spiced cinnamon rolls and a cream cheese topping. 

I’ve shared several cinnamon roll recipes in the past, including my Apple Cinnamon Rolls, Healthy Cinnamon Rolls, and Best EVER Cinnamon Rolls (seriously, you need to try them). But my pumpkin version brings a whole new flavor combination to the table. 

Ingredients needed

Here’s a little bit on everything that goes into my pumpkin cinnamon rolls. 

• Bread flour: You’ll need 4 cups of bread flour, plus more for sprinkling and kneading. 
• Instant yeast: 2 ¼ tsp yeast makes for puffy cinnamon rolls. 
• White sugar: ½ cup of white sugar sweetens the dough. 
• Brown sugar: I add a cup of brown sugar for the sweet filling. 
• Salt: 1 tsp salt acts as a flavor enhancer. Don’t forget to add ⅛ tsp to the icing!
• Pumpkin pie spice: 2 tbsp of pumpkin pie spice makes this dessert extra comforting. You’ll also need an additional 2 tbsp for the filling and 1 tbsp for the icing.
• Butter: ½ stick of butter makes for tender rolls. I also use 6 tbsp for the filling, along with ¼ cup in the icing. 
• Milk: I use 1 cup whole milk for a richer flavor. 
• Egg: 1 egg helps bind our dough together. 1 egg
• Pumpkin puree: The secret ingredient in these cinnamon rolls is ½ cup pumpkin puree! This gives them a subtle sweetness and tender texture.
• Cream cheese: An 8-oz brick of softened cream cheese gives the icing a subtle tang, helping break up the sweet ingredients. 
• Vanilla: Vanilla extract is the ultimate dessert enhancer! This recipe calls for 2 tsp in the icing. 
• Powdered sugar: Finally, I use 1 cup of powdered sugar to create a sweet cream cheese icing. 

Kitchen tools required

You’ll need a few baking essentials to bake my pumpkin cinnamon rolls.

• 2 Large mixing bowls
• 1 Small mixing bowl
• Whisk
• Large microwave-safe bowl
• Wooden spoon
• Plastic wrap
• Rolling pin
• Dental floss 
• Hand mixer
• Spatula

Gather measuring cups, including 1 cup, ½ cup, ¼ cup, 1 tbsp, 1 tsp, ¼ tsp, and ⅛ tsp. 

How to make pumpkin cinnamon rolls

This pumpkin cinnamon roll recipe requires a couple of extra steps for the best results!

Mix the dough

Begin by turning on your oven to a “keep warm” setting – this is about 145°F.

Next, begin mixing your dry ingredients in a large mixing bowl, including 4 cups of bread flour, 2 ¼ tsp instant yeast. ½ cup white sugar, 1 tsp salt, and 2 tbsp pumpkin pie spice. 

In a separate, microwave-safe bowl, add ½ stick of butter and 1 cup of whole milk. Microwave for approximately 1 minute. Your milk should be warm (not hot), and the butter should be softened. Whisk to combine. 

To your wet ingredients, whisk in 1 egg and ½ cup pumpkin puree. Use a wooden spoon to slowly incorporate your flour ingredients into your wet ingredients. Your pumpkin dough will require a bit of elbow grease to get it mixed. If you find the dough is really sticky to the touch, add a touch more flour. 

Sprinkle flour on your countertop and hand-knead the dough for 5 minutes. We’re aiming for a slightly sticky consistency, though not enough to stick to your hands. Add more flour as needed. 

Form the dough into a ball and add it to a large, greased bowl. Cover the top with a bit of plastic wrap and place the bowl in your warmed oven with the door slightly cracked. This will help your dough rise.

Let your cinnamon roll dough rise for 60-70 minutes until it has doubled in size. 

Roll and bake

Use a rolling pin to roll out your dough on a floured surface, rolling to a 10×14 rectangle. Use a spatula to spread 6 tbsp softened butter on the dough, leaving a 1-inch perimeter on all sides. 

Next, mix 1 cup brown sugar with 2 tablespoons pumpkin pie spice in a small mixing bowl. Sprinkle over the butter, pressing down slightly. 

And with that, we’re ready to roll! Roll tightly from the long side to create one log. Slice into 10-12 rolls using dental floss for a clean cut. 

Add your rolls to a greased 9×13 casserole dish, cover with plastic wrap, and place them back in your warmed oven for an additional 60 minutes. 

Once risen, remove your cinnamon rolls, preheat the oven to 350°F, and remove the plastic wrap covering. Bake your pumpkin cinnamon rolls for 30-32 minutes, then let them cool for at least 20 minutes. 

Ice and serve

While waiting for the cinnamon rolls to cool, use a hand mixer to beat together 8 oz of cream cheese and ¼ cup softened butter. Next, beat in 2 tsp vanilla and 1 cup powdered sugar. Finally, beat in ⅛ tsp salt and 1 tbsp pumpkin pie spice. 

Spread your spiced icing on the rolls and dig in!

Recipe tips

Below are some common pumpkin cinnamon roll recipe questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve pumpkin cinnamon rolls

Serve these rolls warmed or at room temperature, preferably with a yummy chai, apple cider, or hot coffee. 

These rolls are perfect for brunch, served with a side of fresh fruit.

Pumpkin cinnamon roll recipe mix-ins

While these pumpkin spice cinnamon rolls are perfect as is, you can always experiment with a fun mix-in or two! I recommend: 

• Chopped pecans or walnuts
• Raisins
• White chocolate chips
• Diced apples

Storing leftovers

Store leftover pumpkin cinnamon rolls in an airtight container. They should keep on the counter for a couple of days, though you might consider the refrigerator for longer storage. The cream cheese icing may spoil in a warm home.

To prevent sticking, use sheets of parchment paper between layers of cinnamon buns. 

If you liked this recipe, you’ll want to try these!

Looking for more yummy fall desserts? Choose one of these recipes for your next baking adventure.

• Pumpkin Streusel Bread
• Apple Crumble Cheesecake
• Pumpkin Chocolate Chip Muffins
• Simple Pecan Pie Recipe
• Easy Apple Galette

Recipe by Erin Morrissey and Photos by The Mindful Hapa