Pumpkin Cinnamon Rolls

Pumpkin cinnamon rolls are the ultimate cozy fall treat! These rolls start with a soft, fluffy dough that’s infused with pumpkin puree, adding a beautiful orange hue and a hint of natural sweetness. 

The dough is spiced with cinnamon, nutmeg, and a dash of ginger for that warm, seasonal flavor. They’re filled with a gooey cinnamon-sugar mixture that caramelizes as it bakes, creating irresistibly rich layers.

Once they’re out of the oven, they’re topped with a thick cream cheese frosting. The result is a perfect blend of spiced pumpkin and sweet, buttery cinnamon that melts in your mouth.

Perfectly fluffy and warm, they’re a must-have for any fall gathering or cozy morning.

Looking for more fluffy sweet rolls? Check out my recipes for the best Homemade Cinnamon Rolls, Lemon Curd Sweet Rolls, and Blueberry Sweet Rolls with Lemon Glaze too!

Key Ingredients

• Real Pumpkin Puree: This is the secret ingredient that adds a subtle sweetness and a moist texture that keeps the rolls fluffy.
• Cinnamon: Of course, cinnamon remains a star player, offering that warm and comforting spice we all love.
• Additional Spices: Nutmeg, clove, and allspice often join the party, creating a symphony of fall flavors that are both comforting and complex.
• Maple Cream Cheese Frosting: Adds a creamy, tangy contrast that perfectly balances the spices.

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to Make the Best Pumpkin Cinnamon Rolls

In Stand Mixer

Heat your milk to about 105°F (41°C). 

Sprinkle yeast and a pinch of sugar over warmed milk. Let it sit for about 5 minutes until frothy.

In a large bowl, combine pumpkin puree, melted butter, remaining sugar, salt, and cinnamon. Stir in the yeast mixture.

Gradually add all-purpose flour, 1 cup at a time. Knead the dough until it’s smooth and elastic, about 8 minutes. A stand mixer with a dough hook works wonders for this, just make sure to scrape down the sides of the bowl as needed.

Place the dough in a greased bowl, cover it with a damp cloth, and let dough rise for about 1-2 hours until doubled in size.

In Bread Machine

Place pumpkin, warm milk, softened butter, egg, and brown sugar in the pan of your bread machine.

Add the salt, pumpkin pie spice, and flour. Make a well in the center of the flour, and add the yeast.

Place the pan in your bread machine, and set to the “dough” cycle. When machine beeps, check to see if dough has risen. Depending on temperatures, it may take longer than the actual cycle. Leave dough in machine until risen.

To Assemble

Place dough on a floured surface and allow to rest for 10 minutes.

Roll dough into a 15 x 18-inch large rectangle with a rolling pin.

Spread butter over dough.

Mix sugar and cinnamon together in a small bowl. Evenly distribute the sugar cinnamon mixture over the butter, ensuring every corner is covered for consistent flavor.

From the longest side, tightly roll the dough into a log. Keep it even to ensure uniform rolls.

Use a sharp knife or dental floss to slice the log into 12 equal pieces. Aim for about 1-inch thickness per roll.

Arrange rolls in a greased baking dish, leaving space for expansion.

Cover and allow to rise in a warm place until doubled in size, about an hour. Preheat oven to 350°F (175°C).

Slide the pan into the oven and bake for 20-25 minutes until the rolls are golden brown and cooked through in the center.

Remove from oven and allow to cool slightly.

Cream Cheese Icing

Beat cream cheese and butter together in a large bowl until smooth. Add the maple extract and powdered sugar, and beat until creamy.

Frost warm rolls and serve.

These rolls are rich, but not heavy. They are fluffy with all of the flavors of fall blended in, and that creamy maple flavored cream cheese frosting takes them over the top!

Tips for Success

Creating the perfect pumpkin spice cinnamon rolls might seem daunting, but with a few smart strategies, you can achieve a bakery-level treat at home.

• Not all yeast is created equal. Ensure you use fresh yeast and that it’s properly activated in warm (not hot) milk. If the yeast doesn’t foam up, it’s time to start over.
• For soft, fluffy rolls, don’t over-knead the dough. Kneading for about 5-7 minutes until smooth and elastic is typically enough. Also, be careful not to add too much flour—this can make the rolls dense.
• If the dough is not given enough time to rise you will end up with dense rolls. Patience is key—allow the dough to double in size during both the first and second rises for perfectly airy rolls.
• If your kitchen is chilly, you can let them rise in a warm oven (turned off) with a bowl of hot water underneath.
• Keep an eye on baking times. The rolls should be golden brown and not too dark. Over-baking can lead to dry rolls, so set a timer and check a few minutes early.
• Using a knife can squish the rolls. Instead, use flavorless dental floss to slice through the dough gently without compressing it.
• To make ahead of time: Prepare the rolls up to the point of baking, cover them tightly, and refrigerate overnight. In the morning, let them come to room temperature and rise a bit before baking.

How to Store and Reheat

• Storing Tips:
  • At Room Temperature: Wrap rolls tightly in plastic wrap or store them in an airtight container. They’ll stay fresh for up to 2 days.
  • Refrigerate: If you’d like them to last a bit longer, pop them in the fridge, wrapped well, for up to 5 days.
• Freezing Tips:
  • Before baking, you can freeze the dough after the first rise. Thaw overnight in the fridge before the final rise and baking.
  • For baked rolls, wrap them once cooled, then freeze in a container for up to 3 months.
• Reheating Instructions:
  • Microwave: Place a single roll on a plate, cover with a damp paper towel, and heat for 15-20 seconds.
  • Oven: For a more even warm-up, cover the rolls with foil and place them in a 300°F oven for 5-7 minutes.