The Best Pumpkin Cinnamon Rolls Recipe (video)

a casserole pan of cinnamon rolls with icing on a table with decor

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
a closeup image of a pumpkin cinnamon rolls on a plate

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.

  1. 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.
  2. Add the sugar, salt, cinnamon, butter, eggs, vanilla, and pumpkin puree. Whisk for a few minutes until a uniform mixture forms.
  3. 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.
  4. 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.
  5. 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!

  1. Line a 9×13-inch casserole pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
a closeup image of cinnamon rolls in a pan, on a table

Baking Instructions for the Rolls

I use a very unique baking method and secret ingredient for all my cinnamon roll recipes, including this one!

  1. 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.
  2. 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!

  1. 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.
  2. 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.
a closeup image of cinnamon rolls covered in icing, in a casserole pan

Make Ahead Instructions for Pumpkin Rolls

This fall recipe can be prepared ahead of time, then baked when ready to enjoy!

  1. 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.
  2. 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.
  3. 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.
several cinnamon rolls on plate, on a table with a casserole pan and mini pumpkins

More Recipes to Try!

Enjoyed my pumpkin cinnamon rolls recipe? Check out some of my other recipes you’re sure to enjoy!

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5 from 5 votes

The Best Pumpkin Cinnamon Rolls Recipe (video)

45 minutes prep + 35 minutes cook + 2 hours Proofing Time
12 servings
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