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A pumpkin cinnamon roll topped with cream cheese icing on a white plate, with a bowl of icing in the background.

Grandma's Pumpkin Cinnamon Rolls

Chef Jenn
Pumpkin Cinnamon Rolls are soft, spiced, and filled with brown sugar-cinnamon swirls, then topped with cream cheese frosting. A cozy fall bake for breakfast or brunch.
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Prep Time 30 minutes
Cook Time 35 minutes
Rise Time 2 hours
Total Time 3 hours 5 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 rolls
Calories 669 kcal

Equipment

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 18x24-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 8x10-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

Serving: 1rollCalories: 669kcalCarbohydrates: 88gProtein: 7gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 105mgSodium: 474mgPotassium: 220mgFiber: 2gSugar: 56gVitamin A: 3223IUVitamin C: 1mgCalcium: 118mgIron: 3mg

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.

Keyword cream cheese frosting, fall brunch, pumpkin cinnamon rolls, pumpkin spice breakfast
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