Pumpkin cinnamon rolls are filled with a delicious brown sugar filling and smothered in homemade cream cheese frosting. Soft, fluffy and so perfect for fall!
As soon as the weather cools down, I know it’s time to break out all of my favorite pumpkin dessert recipes. If you’re as big of a fan of pumpkin as I am, you’re going to LOVE this pumpkin pudding cake, these pumpkin snickerdoodles, or these insanely good pumpkin cheesecake brownies!
Ooey Gooey Pumpkin Cinnamon Rolls
Nothing screams fall more than a cozy pumpkin treat. With these amazing pumpkin cinnamon rolls, you get double the pumpkin in every bite! Pumpkin puree is added straight to the cinnamon roll dough along with classic fall spices. (This one’s for you, pumpkin spice lovers!) Along with the irresistible brown sugar filling, this is one fall dessert you won’t want to miss! It’s just too good.
From fall potlucks to an on-the-go breakfast, these pumpkin cinnamon rolls are the perfect anytime treat! With how soft, fluffy, and melt-in-your-mouth delicious they are, you may just want to eat the whole pan. (Guilty!) They’re a great companion to chilly nights. Having them fresh out of the oven with the homemade cream cheese glaze on top is an experience you won’t forget! My family is obsessed with these and I know yours will be too. One bite and you’ll want to make them all year long.
Ingredients You’ll Need
Don’t be fooled by the length of this ingredient list; the majority are pantry staples! I love this pumpkin cinnamon roll recipe because it uses so many standard baking ingredients. This makes it perfect for whipping up last minute! This recipe is also great for using up leftover pumpkin puree. I have more than I know what to do with this time of year! Note: all measurements can be found in the recipe card below.
Pumpkin Cinnamon Roll Dough
- Whole Milk: Helps the dough mix together smoothly. The high fat content in whole milk also helps the cinnamon rolls themselves turn out moist and tender!
- Unsalted Butter: Adds rich flavor and moisture.
- Large Egg: Binds all of the ingredients together! I recommend using eggs at room temperature so they mix together in the dough smoothly.
- Pumpkin Puree: Be sure to use pure pumpkin puree and not pumpkin pie filling. You can use canned puree or make it from scratch for the best flavor! Find my full recipe here.
- Brown Sugar: I love using brown sugar for fall desserts because it has more of a smoky sweetness that pairs perfectly with warm spices!
- Instant Yeast: Makes your cinnamon rolls rise perfectly!
- Salt: Just a pinch will enhance the overall flavor of your batch.
- Spices: I used a blend of ground cinnamon, nutmeg, ginger, and cloves here. You can also use pumpkin pie spice!
- Flour: All-purpose works great here! It has a low protein content which makes the structure of the cinnamon rolls light and fluffy.
Brown Sugar Filling
- Salted Butter: Makes the filling rich and creamy! I like using salted butter for the filling to make it more flavorful.
- Sugar: I used a mix of brown and granulated sugar for a more complex sweetness.
- Ground Cinnamon: Is there anything better than the brown sugar cinnamon combo? Cinnamon adds a little bit of warm spice to the filling for fall flavor you’ll LOVE!
Cream Cheese Frosting
- Cream Cheese: Make sure this is softened so that your frosting mixes together smoothly.
- Whole Milk: Adjusts the consistency of the frosting.
- Vanilla: Adds a pop of extra flavor! I recommend using pure vanilla extract if you have it!
- Powdered Sugar: Gives your cream cheese frosting tasty sweetness and a smooth texture.
How to Make the Best Pumpkin Cinnamon Rolls
These delicious pumpkin cinnamon rolls take less than 30 minutes to prepare! Keep in mind, though, they do take some time to rise completely, so be sure to reserve a couple hours out of your day. Trust me, it’s so worth it! These will be some of the best fall treats you have!
To Make the Dough:
- Mix Wet Ingredients and Spices: Add the warm milk (105°-110°F), egg, pumpkin, sugar, yeast, salt, spices, and 1 cup of flour to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined. Scrape down the paddle and switch to the dough hook.
- Add Remaining Flour and Knead: With the mixer running on low, add the remaining flour ½ cup at a time until the dough begins to pull away from the sides. It will be slightly sticky, but not so much as it sticks to your fingers and leaves dough behind. Knead on low for 2-3 minutes until it all comes together in a smooth, very soft dough.
- Proof: Transfer the dough to a large, greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled, about 1.5-2 hours.
To Make the Filling and Frosting:
- Prepare Filling and Pan: While the dough rises, prepare the filling by combining the softened butter with both sugars and cinnamon together in a small bowl. Prepare a 9×13 pan by spraying with pan spray and setting aside.
- Layer: Once the dough has finished rising, turn it out onto a lightly greased surface. Gently roll into a 16×12-inch rectangle. Spread the cinnamon sugar butter across the dough, leaving about a ½-inch border along the top and bottom of the dough.
- Roll and Slice: Roll the long side of the dough up into a tight roll and place with the seam side down. Slice into 12 even rolls. Place rolls in the prepared baking pan and cover with plastic wrap.
- Let Rise: Let your pumpkin cinnamon rolls rise in a warm place for 1 hour, or until doubled in size. When the rolls are nearly doubled in size, preheat the oven to 350°.
- Bake: Once the rolls are done rising, remove the plastic wrap and bake for 23-25 minutes, until they are a light golden-brown color.
- Top With Frosting: Prepare the frosting by combining the cream cheese, milk, vanilla, and powdered sugar until smooth. Spread over the warm rolls. These rolls are best served warm.
A Reader’s Review
Tips for Making Successful Cinnamon Rolls
Here are a few extra tips to make your pumpkin cinnamon rolls taste as delicious as possible! They’re super simple but will take your batch to the next level.
- Use Warm Milk: You want to make sure you’re using warm milk to keep your yeast active. (This is the key to light, fluffy rolls!) Use a thermometer to check the temperature! 105°-110° Fahrenheit is a good range.
- Measure Your Flour: This may seem like a simple step, but it’s important that you measure out your flour so your cinnamon rolls have the right structure. If you add too much flour, they’ll turn out hard and dry. If you add too little, they’ll be soggy and doughy.
- Use Dental Floss: If you want to make clean slices without squishing your dough, use unflavored dental floss! Wrap it around your rolled dough and pull tight to create a clean cut.
- Use Room Temperature Wet Ingredients: If you want your dough, filling, and frosting to mix together smoothly, make sure that any wet ingredients you use are at room temperature first!
Storing Leftovers
Be sure to keep any leftover pumpkin cinnamon rolls that you have! They make the best fall breakfast or brunch! Here’s how to keep them tasting fresh and delicious.
- At Room Temperature: Store in an airtight container for 2-3 days.
- In the Refrigerator: Leftover pumpkin cinnamon rolls will last in the fridge for up to 5 days covered in plastic wrap or stored in an airtight container.
- In the Freezer: Your cinnamon rolls can be stored in a freezer bag for up to 3 months. Thaw them overnight in the fridge before reheating.
- Reheating: Pop your pumpkin cinnamon rolls in the oven for 10 minutes (or until warmed through) at 350 degrees F.
More Pumpkin Desserts
Breakfast
The Perfect Pumpkin Scones
Breakfast
Pumpkin Spice Pancakes
Desserts
Pumpkin Dump Cake
Desserts
Pumpkin Pecan Pie Bars
Pumpkin Cinnamon Rolls
Ingredients
Dough
- ¾ cup warm whole milk
- 6 tablespoons unsalted butter melted
- 1 large egg room temperature
- 2/3 cup pumpkin puree
- 1/4 cup brown sugar
- 1 tablespoon instant yeast
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 3 ½ – 4 1/2 cups all-purpose flour
Filling
- 6 tablespoons salted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Frosting
- 3 ounces cream cheese softened
- 2 tablespoons whole milk
- 1 tsp vanilla
- 1 1/2 cup powdered sugar
Instructions
-
Add the warm milk (105°-110°F), egg, pumpkin, sugar, yeast, salt, spices and 1 cup of flour to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined. Scrape down the paddle and switch to the dough hook.
-
With the mixer running on low, add the remaining flour ½ cup at a time until the dough begins to pull away from the sides. It will be slightly sticky, but not so much as it sticks to your fingers and leaves dough behind. Knead on low for 2-3 minutes until it all comes together in a smooth, very soft dough.
-
Transfer the dough to a large, greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled, about 1.5-2 hours.
-
While the dough rises, prepare the filling by combining the softened butter with both sugars and cinnamon together in a small bowl. Prepare a 9×13 pan by spraying with pan spray and setting aside.
-
Once the dough has finished rising, turn it out onto a lightly greased surface. Gently roll into a 16×12-inch rectangle. Spread the cinnamon sugar butter across the dough, leaving about a ½-inch border along the top and bottom of the dough.
-
Roll the long side of the dough up into a tight roll and place with the seam side down. Slice into 12 even rolls. Place rolls in the prepared baking pan and cover with plastic wrap.
-
Let rise in a warm place for 1 hour, or until doubled in size. When the rolls are nearly doubled in size, preheat the oven to 350°.
-
Once the rolls are done rising, remove the plastic wrap and bake for 23-25 minutes, until they are a light golden-brown color.
-
Prepare the frosting by combining the cream cheese, milk, vanilla, and powdered sugar until smooth. Spread over the warm rolls. These rolls are best served warm.
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