These soft & fluffy pumpkin cinnamon rolls are the things fall dreams are made of! Warm flavors like pumpkin pie spice, brown sugar, and pumpkin come together to create a flavor that is out of this world. Then, the cream cheese icing sets them over the top!
If pumpkin had a calling, this would be it. These pumpkin cinnamon rolls are so soft and fluffy and are topped with a cream cheese icing that takes them to the next level.
I baked a few pans of these pumpkin cinnamon rolls a few days ago and gave a pan to a few of my friends and they couldn’t stop talking about the next day. All I heard was “How did you make them so fluffy and soft” and “I need the recipe ASAP, I’m totally making these for Halloween”. So I told them to wait for the blog post!
Why you’ll love these Pumpkin Cinnamon Rolls
- The fall-inspired ingredients. The best part of fall is all the warm scents in the air and this recipe is no exception. While these are baking, you’ll be greeted by the smell of cinnamon, nutmeg, pumpkin, and brown sugar that wraps around you like a warm hug.
- The flavor. These pumpkin cinnamon rolls are seriously delicious! How could they not be when they are made of pumpkin bread filled with a buttery pumpkin filling?
- That icing. Oh, that icing! Is there anything that isn’t good with cream cheese icing slathered over the top?
- The texture. We are in love with the soft, fluffy texture of these pumpkin cinnamon rolls.
Ingredients in Pumpkin Cinnamon Rolls
- Milk – This will go in the pumpkin bread to keep it moist.
- Pumpkin puree – This is the star of the cinnamon rolls!
- Egg– This will help the bread hold its structure and add moisture.
- Butter– Butter will go in the bread as well as the yummy spiced filling.
- Sugar– Granulated sugar will go in the bread while dark brown sugar will sweeten the filling and powdered sugar will go in that delicious cream cheese frosting.
- Instant dry yeast– To ensure that the bread rises and the cinnamon rolls are nice and fluffy.
- All purpose flour– This will form the foundation for the pumpkin rolls.
- Pumpkin pie spice– This spice mixture can be easily found at the grocery store, or you can make your own! It will go in the pumpkin rolls as well as in the filling.
- Cinnamon– To add extra spice to the pumpkin cinnamon roll filling.
- Cream cheese– Softened cream cheese will form the foundation for the frosting.
- Maple syrup– To further sweeten and add a fall touch to the cream cheese frosting.
- Vanilla extract– This will add another layer of flavor to the frosting.
- Salt– To bring out all the flavors in the recipe.
How to make Pumpkin Cinnamon Rolls
- Warm milk in the microwave for 30-45 seconds. Transfer warm milk to the large bowl of a stand mixer. Add the pumpkin puree, egg, melted butter, sugar, and yeast. Mix until combined.
- Add the flour, pumpkin spice, and salt. Place the dough hook attachment on the mixer and knead dough on low-medium speed until slightly sticky. Cover the dough and allow to rise for about 45 minutes or until doubled in size.
- Combine filling ingredients in a small bowl and stir until combined.
- After the dough has risen, transfer the dough to a well-floured surface and roll out into a 12×15″ rectangle. Spread the filling mixture onto the dough, leaving about 1/4 inch border around the edges.
- Tightly roll the dough, starting from the 12-inch side and seal the edges. Cut into 12 equal slices. Place the rolls in a prepared dish. Cover with a towel to rise for 1 hour.
- Preheat oven to 350 degrees F. Bake the cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. Cool for at least 10 minutes before frosting.
How to make the cream cheese frosting
In the bowl of a standing mixer, combine the cream cheese, butter, powdered sugar, maple syrup, and vanilla extract. Beat until smooth and fluffy.
Expert Tips
- Let your eggs, butter, and cream cheese come to room temperature before beginning this recipe.
- To make your own pumpkin pie spice, combine 4 teaspoons of cinnamon, 1 teaspoon of nutmeg, 1 teaspoon of ground ginger, and 1/2 teaspoon of ground cloves or allspice.
- For extra gooey cinnamon rolls, pour ½ cup warm heavy cream on top cinnamon rolls just before baking. The heavy cream will turn into a gooey caramel while baking!
- Make sure you flour your work surface and the rolling pin: this is to prevent the cinnamon rolls from sticking the surface or to the rolling pin.
Storage Tips
Make Ahead
After placing the rolls into the greased pan, cover them immediately with plastic wrap, place them in the fridge overnight, and then bake them in the morning as directed. Bring them to room temperature first by leaving them on the counter for 30 minutes before baking
Leftovers
Pumpkin cinnamon rolls can be kept in the refrigerator for up to 5 days. Reheat them gently in the microwave to get them soft again.
Freezer
To freeze before baking: You can freeze the cinnamon rolls before baking by covering the pan with the sliced pumpkin rolls in a single layer. Let thaw completely in the morning and then proceed as directed.
To freeze after baking: Allow the cinnamon rolls to come to room temperature after baking, then instead of icing, you can freeze the entire pan or individually wrapped pumpkin cinnamon rolls in an airtight container.
Defrost at room temperature, then warm in the oven at 350 degrees F for 10-15 minutes or gently in the microwave. for 20-30 seconds. Frost when you are ready to enjoy them.
What to Serve with Pumpkin Cinnamon Rolls
These decadent breakfast treats are best served with a glass of cold milk or a hot cup of coffee. We also love to serve them alongside a bowl of fresh fruit.
Recipe FAQs
What is the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is purely cooked pumpkin, while pumpkin pie filling is sweetened and spiced.
What is in pumpkin pie spice?
Pumpkin pie spice is a mixture of cinnamon, nutmeg, ginger, and cloves or allspice.
Can you freeze icing?
Sure! Icing is very freezer-friendly and will keep for up to 3 months, so keep any leftover frosting for other baking projects.
Looking for more pumpkin recipes?
- Starbucks Pumpkin Cream Cheese Muffins
- No-Bake Pumpkin Cheesecake Cups
- Pumpkin Cake Roll
- Pumpkin Spice Pancakes
- Pumpkin Donuts With Maple Glaze
Pumpkin Cinnamon Rolls
Ingredients
- 1/2 cup milk
- 1/2 cup pumpkin puree
- 1 egg
- ¼ cup (4 tbsp) butter
- ¼ cup granulated sugar
- 2 1/4 teaspoons instant dry yeast one 1/4-ounce packet
- 2 3/4 cups flour all purpose flour plus more if needed
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
For the Filling
- 1/2 cup dark brown sugar
- 1 Tablespoon cinnamon
- 1 Tablespoon Pumpkin Spice
- 4 tablespoons butter at room temperature
For the Cream Cheese Frosting
- 4 ounces cream cheese at room temperature
- 3 tablespoons butter at room temperature
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- ½ cup heavy cream optional, see notes
Instructions
- Warm milk in the microwave for 30-45 seconds, to just about 110F. Transfer warm milk to a large bowl or in the large bowl of a stand mixer fitted with the dough hook. Add the pumpkin puree, egg, melted butter, sugar, and yeast. Mix until combined.
- Next, Add the flour, pumpkin spice, and salt. Place dough hook attachment on mixer and knead dough on low-medium speed for 6-8 minutes or until slightly sticky. This can also be done by hand by kneading the dough on a well floured surface and knead until smooth and elastic. Cover the dough and allow to rise for about 45 minutes or until doubled in size.
- To Make the Filling: Combine all the ingredients for the filling in a small bowl and stir until combined.
- After the dough has risen, transfer the dough to a well-floured surface and roll out into a 12×15″ rectangle. Spread the filling mixture onto the dough, leaving about 1/4 inch border around the edges.
- Tightly roll dough up the dough, starting from the 12 inch side (the smaller side) and seal the edges. Cut the dough into 4 equal segments then cut each segment into 3 rolls, about 1 inch each. You should end up with about 12 equal slices. Place the rolls in a buttered or greased 9×13 dish. Cover with a towel to rise for 1 hour. (optional) For extra gooey cinnamon rolls, pour ½ cup of heavy creamy onto cinnamon rolls right before baking.
- Preheat oven to 350 degrees F. Bake the cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. Cool for at least 10 minutes before frosting.
- To make the frosting: While the rolls are cooling, in the bowl of an electric mixer, combine the cream cheese, butter, powdered sugar, maple syrup, and vanilla extract. Beat until smooth and fluffy. Spread onto the warm rolls and enjoy!
This is waaaaay too much liquid for dry ingredients. The dough is much too wet and sticky to do anything with and you have to add at least 1 cup of extra flour and this seems to throw the taste off. Please check your measurements before posting to a public website.
With bread dough, you always have to adjust the amount t of flour depending on the humidity. I live in a dry state and there are times I have to add extra because it is a rainy day
Very good recipe. It definitely takes longer then an hour and 15 min. My kids loved it!
this is something like that I want to eat