The Best Pumpkin Cinnamon Rolls Recipe (video)
If you love all things fall and pumpkin, you are going to love this pumpkin cinnamon rolls recipe! These pumpkin rolls are so fluffy, so delicious and aromatic and perfect for fall! They’re made with a soft and spicy pumpkin yeast dough, filled with cinnamon sugar and more pumpkin puree, and a cream cheese icing. Plus, I have secret ingredient to make these super soft!
Want to make these ahead of time? Scroll down for make-ahead instructions! Check out my original Cinnamon Roll Recipe for more inspiration!
Pumpkin Cinnamon Rolls Video Tutorial!
Watch my YouTube pumpkin rolls video recipe for step-by-step instructions for this easy fall recipe! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications!
Ingredients for Pumpkin Cinnamon Rolls
Here are some tips for the main ingredients you’ll need for this recipe. Find the full list in the printable recipe card below.
- Pumpkin Puree: canned pumpkin puree is the easiest and best option for this recipe.
- Dry Active Yeast: for making the pumpkin yeast dough. You can also use instant yeast, which works more quickly. You will need to proof the dough in the first step for only 15 to 20 minutes.
- Whole Milk: for making the yeast dough. Using whole milk will make the dough richer in flavor.
- Sugar, Eggs & Flour
- Cream Cheese: soften the cheese for about 1 hour prior to making the cream cheese icing
- Cream: my secret ingredient for making cinnamon rolls extra soft. You can also use whole milk or half-and-half.
- Cinnamon: a must-have ingredient for this recipe!
- Brown sugar
How to Make Pumpkin Yeast Dough
These incredible pumpkin cinnamon rolls start with a soft cinnamon pumpkin yeast dough! This dough is made by adding pumpkin puree directly into the batter.
- Prepare the pumpkin yeast dough first. Heat the milk in the microwave or stovetop until it’s lukewarm, between 120F and 130F. Pour the milk into a large mixing bowl and sprinkle the dry yeast over the top. Allow the yeast and milk to stand for 5 minutes, then whisk the two together.
- Add the sugar, salt, cinnamon, butter, eggs, vanilla, and pumpkin puree. Whisk for a few minutes until a uniform mixture forms.
- Gradually begin to add the flour, adding about ½ cup at a time. Whisk the flour into the batter at first, then switch to a spatula as a soft dough forms.
- Once a dough ball begins to take shape, lightly flour your work surface and turn the dough out onto the work surface. Continue to add the flour, about 5 cups in total (reserve approximately ½ cup for dusting the surface), until the dough is very soft but not sticky. Knead the dough for 4 to 5 minutes, until it’s smooth and elastic.
- Place the dough into a large mixing bowl, cover the bowl with a clean kitchen towel and place the dough into a warm corner of your kitchen, away from any drafts. Allow the dough to proof for 1 to 1 ½ hours, until it’s doubled in size.
Making the Pumpkin Filling
- For the filling, place the softened butter into a mixing bowl. Use a mixer to beat the butter for a few minutes until it’s smooth and creamy.
- Add the brown sugar, pumpkin, cinnamon, nutmeg, salt, and vanilla next. Beat everything together until a uniform mixture forms.
How to Make Pumpkin Cinnamon Rolls
Here’s how to assemble these delicious rolls!
- Line a 9×13-inch casserole pan with parchment paper.
- Once the dough has doubled, punch it down and turn out onto a well floured work surface. Using a well-floured rolling pin, roll the dough out into a large rectangle, about 20×20-inches (40×48-cm) in size.
- Spread the prepared pumpkin spice filling over the dough using an off-set spatula. Use a sharp knife to cut the sheet of dough into 12 equal sized strips. I usually start in the middle, then cut the sheet into quarters, then cut down further.
- Gently roll each strip of dough into a roll without squeezing out the filling. Transfer the rolls into the prepared casserole pan. Allow the shaped rolls to proof for about 30 to 45 minutes, or until doubled in size.
Baking Instructions for the Rolls
I use a very unique baking method and secret ingredient for all my cinnamon roll recipes, including this one!
- First, I bake the proofed rolls for 10 minutes at 350F/177C. At the 10 minute baking mark, I remove them from the oven and pour about ½ cup of cream or whole milk over the rolls. The cream makes the rolls super soft and delicate and prevents the pumpkin cinnamon rolls from drying out.
- Return the pumpkin rolls back into the oven and bake them for another 22 to 25 minutes, until they’re golden brown on top.
Making the Cream Cheese Icing
While your cinnamon rolls are baking, you can prepare the delicious and creamy cinnamon cream cheese icing! It’s super easy to make!
- Place the softened cream cheese into a small mixing bowl and whisk it for a few minutes until it’s smooth and creamy. Add the confectioner’s sugar, vanilla, and salt. Whisk again for about 1 minute, until the icing is smooth.
- Once the rolls are done, let them cool for a few minutes, then spread about two-thirds of the icing over the rolls. Reserve the remaining icing to serve individually. Enjoy the pumpkin cinnamon rolls while they’re warm.
Make Ahead Instructions for Pumpkin Rolls
This fall recipe can be prepared ahead of time, then baked when ready to enjoy!
- Simply follow the instructions, making the yeast dough, filling and shaping the rolls. Cut the rolls to size and place into a large casserole pan.
- Allow the rolls to proof at room temperature for just 20 minutes instead of 30, then cover the pan with plastic wrap and place the rolls into the refrigerator. They can be made even a few days ahead of time.
- When ready to bake, remove the rolls from the fridge and let them stand at room temperature for 30 minutes while preheating the oven. Continue with the original recipe, baking at 350F and adding the cream at the 10 minute baking mark.
More Recipes to Try!
Enjoyed my pumpkin cinnamon rolls recipe? Check out some of my other recipes you’re sure to enjoy!
- Classic Cinnamon Rolls – my original recipe has hundreds of 5 star, raving reviews! These really are the best!
- Pumpkin Chocolate Chip Cookies – the best soft and chewy cookies with pumpkin spice, caramel, and chocolate!!
- Apple Pie Cinnamon Rolls – another great fall recipe! These rolls are filled with apple pie filling!
- Pumpkin Spice Donuts – the best pumpkin donuts recipe! Dipped in cinnamon sugar and prepared 2 ways: classic or filled with pumpkin whipped cream!
- Cheesecake Pumpkin Cake Roll – delicate pumpkin sponge cake filled with a cheesecake-style filling and caramel!
- Pumpkin Chocolate Babka – soft and fluffy pumpkin bread twisted and filled with chocolate spread! So delicious and great with a cup of coffee!
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The Best Pumpkin Cinnamon Rolls Recipe (video)
The best and fluffiest pumpkin cinnamon rolls with an easy cream cheese icing recipe!
Ingredients
For Pumpkin Yeast Dough:
- 1 cup whole milk
- 1 tbsp dry active yeast
- ½ cup white granulated sugar
- 1 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1/3 cup unsalted butter, melted
- ½ cup pumpkin puree
- 1 tsp vanilla extract
- 5 cups all-purpose flour, plus more for dusting
- 3/4 cup cream or whole milk, for topping
For Filling:
- ½ cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 ½ tbsp ground cinnamon
- 1 tsp ground nutmeg
- ¾ cup pumpkin puree
- 1 tsp vanilla extract
For Cream Cheese Icing:
- 8 oz cream cheese, softened
- 1 cup confectioner’s sugar
- ½ tsp vanilla extract
- 1/8 tsp sea salt
Instructions
For Pumpkin Yeast Dough:
- Prepare the pumpkin yeast dough first. Heat the milk in the microwave or stovetop until it’s lukewarm, between 120F and 130F. Pour the milk into a large mixing bowl and sprinkle the dry yeast over the top. Allow the yeast and milk to stand for 5 minutes, then whisk the two together.
- Add the sugar, salt, cinnamon, butter, eggs, vanilla, and pumpkin puree. Whisk for a few minutes until a uniform mixture forms.
- Gradually begin to add the flour, adding about ½ cup at a time. Whisk the flour into the batter at first, then switch to a spatula as a soft dough forms.
- Once a dough ball begins to take shape, lightly flour your work surface and turn the dough out onto the work surface. Continue to add the flour, about 5 cups in total (reserve approximately ½ cup for dusting the surface), until the dough is very soft but not sticky. Knead the dough for 4 to 5 minutes, until it’s smooth and elastic.
- Place the dough into a large mixing bowl, cover the bowl with a clean kitchen towel and place the dough into a warm corner of your kitchen, away from any drafts. Allow the dough to proof for 1 to 1 ½ hours, until it’s doubled in size.
Making the Pumpkin Filling:
- For the filling, place the softened butter into a mixing bowl. Use a mixer to beat the butter for a few minutes until it's smooth and creamy.
- Add the brown sugar, pumpkin, cinnamon, nutmeg, salt, and vanilla next. Beat everything together until a uniform mixture forms.
Assembling the Pumpkin Cinnamon Rolls:
- Line a 9×13-inch casserole pan with parchment paper.
- Once the dough has doubled, punch it down and turn out onto a well floured work surface. Using a well-floured rolling pin, roll the dough out into a large rectangle, about 20×20-inches (40×48-cm) in size.
- Spread the prepared pumpkin spice filling over the dough using an off-set spatula. Use a sharp knife to cut the sheet of dough into 12 equal sized strips. I usually start in the middle, then cut the sheet into quarters, then cut down further.
- Gently roll each strip of dough into a roll without squeezing out the filling. Transfer the rolls into the prepared casserole pan. Allow the shaped rolls to proof for about 30 to 45 minutes, or until doubled in size.
Baking Instructions:
- Meanwhile, preheat the oven to 350F/177C. Once the rolls have proofed, bake them for 10 minutes. At the 10 minute mark, remove the rolls from the oven and evenly pour the cream or milk over the top of the rolls. This will prevent the dough from drying out.
- Return the rolls to the oven and continue baking them for another 22 to 25 minutes, or until the rolls are a rich, golden brown color on top.
Cream Cheese Icing:
- While the rolls are baking, prepare the cream cheese icing. Place the softened cream cheese into a small mixing bowl and whisk it for a few minutes until it’s smooth and creamy. Add the confectioner’s sugar, vanilla, and salt. Whisk again for about 1 minute, until the icing is smooth.
- Once the rolls are done, let them cool for a few minutes, then spread about two-thirds of the icing over the rolls. Reserve the remaining icing to serve individually. Enjoy the pumpkin cinnamon rolls while they’re warm.
Nutrition
Serving: 1roll | Calories: 602kcal | Carbohydrates: 82g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 311mg | Potassium: 231mg | Fiber: 3g | Sugar: 39g | Vitamin A: 4922IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 3mg
This is going to be a wonderful Sunday morning treat for us!!
I just need my pumpkin and I’m all set to bake.
I’m excited to use the milk process with these rolls, they just look soooo fluffy!
Thank you Tatyana for such a DELICIOUS breakfast roll recipe…or really an ANYTIME roll recipe…LOL!!
This would be so fantastic for a Sunday morning breakfast!! Hope you enjoy the recipe! We loved it so much, we shared with the neighbors! The milk makes the rolls so soft and fluffy! Keeps the dough from drying out during the baking process! Enjoy!
Hi, Would LOVE to make these but there is a canned pumpkin shortage in San Francisco! Went to 5 stores and all they had was the pumpkin pie filling in the can. Is possible to use that but modify the sugar or liquid content of the original recipe. Any tips or advice would be appreciated
Hi! I had the same problem in Sacramento, went to 7 stores to find some!! Check to see what ingredients the filling has and adjust from there. You may need to reduce the milk and sugar for the dough. Hope it works out!
I loved this recipe, I’m sure your regular cinnamon roll recipe is amazing as well, that cream trick is a winner!! I had never heard of that!
I think next time I will try using pumpkin pie spice instead of cinnamon in the filling.. to amp up the autumn pumpkin vibes!
I’m so glad you enjoyed the recipe!! 🙂 The cream is definitely a must, makes the rolls so soft! Hope you enjoy the recipe again!! 🙂
Looks so good, can’t wait to try this recipe!! I know your recipe requires 1 tablespoon of dry active yeast, but I only have individual (2 1/4 teaspoons) packets of dry active yeast. Would I just measure our 1 tablespoon from the packets?
Also, I have packets of instant yeast. Will this recipe work with instant yeast as well?
Hi Chandra! These are soo delicious! Hope you enjoy them! Yes, you can just measure a tablespoon from the packets. Instant yeast will work, too. The dough will just rise much faster for the first proofing.
Hello! Can I use salted butter instead of unsalted?
Hi! Yes, salted butter will work fine, too. Enjoy!
Hello Tatyana, can I use a stand mixer to do the mixing of the dough?
Thanks in advance.
Sandra.
Hi Sandra! Absolutely! Just switch to the dough hook once the dough starts to come together. Enjoy!
This recipe was sooo easy to make….
Thank you..
You’re very welcome! I’m so glad you enjoyed it!
These rolls are amazing! So fluffy, soft and delicious. Definetely will make again. Thank you for this recipe.
I’m so glad you enjoyed the recipe! 🙂 Thank you for taking the time to leave a review!
I only have heavy cream, no milk. Is it possible to use that? Maybe dilute it some…
Hi Amy! Sure! I would add some water into the cream to make it thinner. That will work great. Enjoy!
Can I prepare the buns and refrigerator them overnight to bake them the next morning? If so, do I need to bring them to room temperature before baking and will the baking time remain the same?
Hi Mary Ann! I included the make-ahead instructions in my post so make sure to check it out for further instructions. Yes, you can absolutely make these ahead of time. Just refrigerate the rolls, then let them warm at room temperature for 20 to 30 minutes before baking. Enjoy!
I am making these for Thanksgiving morning todayThey are almost ready!! Makes my home smell wonderful! These were a big hit with my family last month. Will be adding these to my Thanksgiving morning tradition. Thank you for sharing this with us.
That’s so awesome! I’m actually making these, too for Thanksgiving morning! They’re so delicious! Hope everyone enjoys them and Happy Thanksgiving!
Excellent recipe. They were so big and fluffy. Adding the cream @ 10 minute baking mark is the trick. Thanks.
I’m so glad you loved the recipe! 🙂 Yes, adding that cream makes all the difference!
Hi can I use 2% milk instead of whole milk?
Sure, that will work, too. I would add a few extra tablespoons of butter to make the dough richer. Enjoy! 🙂
Can I freeze them and bake latter?
Hi Patricia! Yes, you’ll want to follow the recipe and let them proof just as if you were baking them. Cover your pan with foil, then freeze immediately. When you’re ready to bake, thaw them at room temperature for a few hours, or in the refrigerator overnight. Enjoy!
These are absolutely the BEST that I have ever made! Thank you so much Tatyana!
You’re very welcome! I’m so happy you loved them! 🙂
Hi Tatyana! I love this recipe so much and so does my family I even made it on thanksgiving and it was a big hit! I will say they always turn out better the day of then over night but I think its to be expected and I never had any complaints from my family and theyre still my favorite cinnamon rolls ever! This recipe is already so fluffy and soft and I’ve been using bread flour with my regular rolls recipe and wanted to know if I could with this I know pumpkin in the dough adds more moisture so I wasnt sure. Is it possible to switch the AP flour for bread flour? Would the amount be the same (5-5 1/2 cups)?
Hi Olga! Your comment made my morning! I’m so happy you’ve been loving this recipe! I always make cinnamon rolls for Thanksgiving, too. It’s the one time I have most of the family over!
Yes, you can use bread flour for this recipe, too. I would start with 4 1/2 cups and add more as needed, as you’re making the dough. You’ll need less bread flour compared to all-purpose since it has more gluten.
Hi Tat! I have a question in regards to the process of making the dough. I can’t mix it by hand (old, decrepit lady here, lol) so how long would I run the stand mixer to knead the dough? I figured that it would be easier just to make the dough in a stand mixer. TIA!
Hi Donna! You can definitely use a mixer for the kneading part. Once a dough ball forms, you’ll want to use the dough hook and knead for 2 minutes.
Hope you love the rolls!
Cleaned out the freezer today. I found pumpkin puree and cream cheese frosting, I am already two steps ahead to give this recipe a try!
Perfect! I love that organized feeling after cleaning out the fridge! I hope you love these!
Can you substitute the pumpkin for sweet potato puree instead
Hi! I personally haven’t tried it but I think it would work as long as the puree isn’t too watery. I hope it works out well for you!