Add Preferred SourceSoft, golden, and bursting with fall flavor, these Pumpkin Cinnamon Rolls are everything you want on a chilly fall morning. The dough is tender and slightly sweet, the filling is layered with warm spices, and the cream cheese frosting adds the perfect tangy finish.
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As soon as the air cools and pumpkins are everywhere, this is one of the first bakes I turn to. The dough handles beautifully, the filling spreads with ease, and the smell while they’re baking makes the whole house feel cozy. You’ll have a hard time waiting for them to cool before digging in.
These rolls are a hit for weekend breakfasts, festive brunch tables, or holiday mornings. You can even prepare them the night before and bake them fresh the next day for an effortless yet impressive treat.
History
Cinnamon rolls have their roots in Europe, especially Sweden’s kanelbullar, which gained popularity in the early 20th century before becoming a beloved American treat by the mid-century. Pumpkin, long tied to American baking traditions like pumpkin pie, saw a surge in popularity during the late 20th century and especially in the 1990s–2000s with the rise of pumpkin spice culture. Combining the two, Pumpkin Cinnamon Rolls began appearing in cookbooks and kitchens around the 1980s–1990s, quickly becoming a fall staple and a nostalgic favorite for family breakfasts and holiday gatherings.
Ingredients
Dough
- Warm milk – Think bathwater warm; hot milk will kill the yeast.
- Brown sugar – Measured loosely, not packed.
- Granulated sugar
- Instant yeast – Double-check it’s active; old yeast won’t rise.
- Pumpkin puree – Plain canned pumpkin, not pie filling. Leftovers freeze well.
- Egg
- All-purpose flour
- Pumpkin pie spice – Freshly bought blends have the boldest flavor.
- Salt
- Unsalted butter – Use salted butter if you prefer, but then skip the added salt.
Filling
- Brown sugar – Lightly scooped, not pressed down.
- Ground cinnamon – Freshly ground gives the best kick.
- Pumpkin pie spice – Rounds out the cinnamon and keeps the filling fragrant.
- Butter – Salted butter adds nice balance; add a pinch of salt if using unsalted.
Frosting
- Cream cheese – Full-fat cream cheese gives the richest, creamiest texture.
- Unsalted butter – If using salted butter, skip the extra salt.
- Brown sugar – Makes the frosting caramel-like and extra indulgent.
- Vanilla extract – Pure or imitation vanilla both work fine.
- Salt
- Heavy cream – Or milk, just enough to loosen the frosting.
How To Make Pumpkin Cinnamon Rolls
Scroll down for the full recipe card with exact measurements and printable instructions.
In a glass mixing bowl, whisk the warm milk, sugars, and yeast together. I love using glass because it’s see-through, making it easy to spot that foamy top that proves the yeast is alive. Let the mixture sit for 2–3 minutes.
Transfer everything to the stand mixer bowl and add the pumpkin puree and egg. Mix using the paddle attachment, scraping down the sides so nothing sticks. Stir in the flour, pumpkin pie spice, and salt, then switch to the dough hook. I rely on the dough hook because it kneads evenly and saves my arms the effort. Knead for 2–3 minutes until it comes together, then add the softened butter and knead another 8–10 minutes until smooth and stretchy. Cover and let the dough rise until doubled in size, about 1 hour.
For the filling, combine the brown sugar, cinnamon, and pumpkin pie spice in a small bowl. Melt the butter in a separate dish. Once the dough has risen, punch it down and roll it out on a lightly floured counter into an 18×24-inch rectangle. A nonstick rolling pin is my go-to here—it glides across the dough effortlessly without sticking. Brush the dough with the melted butter, then sprinkle the spice-sugar mixture evenly across the surface, leaving a 1-inch strip bare along one long side.
Roll the dough up tightly from the opposite edge, seam-side down. Slice into 1–1 ½ inch pieces using either a serrated knife (for neat cuts) or a pastry cutter (my favorite when I want quick, uniform slices). Arrange the rolls cut-side up in a greased 8×10-inch baking dish. Cover and let rise again for 45–60 minutes until puffy.
Preheat the oven to 350°F. Bake for 30–40 minutes, until golden at the edges and set in the center. A digital oven thermometer is so useful here—it takes the guesswork out and ensures the rolls are baked through without drying out. Let them cool slightly before frosting.
To make the frosting, beat the softened cream cheese and butter in the stand mixer with the whisk attachment until creamy. Add the brown sugar, vanilla, salt, and cream. Whip until light and fluffy, scraping the bowl as needed. Spread generously over the warm rolls and enjoy immediately.
Chef Jenn’s Tips
- Prep the rolls the night before, refrigerate, and bake the next morning for fresh, easy rolls.
- Keep the milk under 110°F so your yeast stays alive.
- No dough cutter? Dental floss works for neat slices.
Serving Suggestions
Serve these rolls with a hot pot of coffee and a fruit salad for a simple breakfast. For a fuller brunch, add eggs, bacon, or sausage on the side.
Storage
Keep leftover rolls in the fridge for up to 3 days in an airtight container. Reheat in the oven at 300°F for 10 minutes or microwave for 20–30 seconds to bring back softness. Rolls can also be frozen (before or after baking) for up to 2 months.
Grandma’s Pumpkin Cinnamon Rolls
Ingredients
Dough
- 1 cup warm milk
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon instant yeast
- ⅔ cup pumpkin puree
- 1 large egg
- 3 ¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 5 tablespoons unsalted butter softened
Filling
- 1 ½ cups brown sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- ¾ cup butter melted
Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 tablespoons heavy cream
Instructions
For the Dough
- In a medium bowl, whisk together the warm milk (under 110°F), brown sugar, granulated sugar, and yeast. Let sit for 2–3 minutes until foamy.
- Add the pumpkin puree and egg to the mixture in a stand mixer bowl. Mix until smooth, scraping the sides as needed.
- Add the flour, pumpkin pie spice, and salt. Switch to the dough hook and knead for 2–3 minutes until combined.
- Add the softened butter and knead another 8–10 minutes, or until the dough is soft and elastic.
- Cover the bowl and let the dough rise in a warm spot until doubled in size, about 1 hour.
For the Filling
- In a small bowl, combine the brown sugar, cinnamon, and pumpkin pie spice. Melt the butter separately.
- Punch down the risen dough and roll it out on a floured surface into an 18×24-inch rectangle.
- Brush the dough with melted butter and sprinkle evenly with the sugar-spice mixture, leaving a 1-inch strip bare along one edge.
- Roll the dough tightly, seam-side down, and cut into 1–1 ½ inch slices.
- Arrange the rolls in a greased 8×10-inch baking dish, cover, and let rise again until puffy, about 45–60 minutes.
To Bake
- Preheat the oven to 350°F.
- Bake the rolls for 30–40 minutes, until golden brown at the edges and cooked through in the center. Let cool slightly.
For the Frosting
- Beat the softened cream cheese and butter in a stand mixer until creamy.
- Add the brown sugar, vanilla, salt, and cream, and whip until fluffy.
- Spread generously over the warm rolls before serving.
Notes
Chef Jenn’s Tips
- Prep the rolls the night before, refrigerate, and bake the next morning for fresh, easy rolls.
- Keep the milk under 110°F so your yeast stays alive.
- No dough cutter? Dental floss works for neat slices.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.