It’s pumpkin everything season
I don’t know about you, but when the air starts getting crisp and I see those pumpkin spice candles lining the store shelves, something inside me just clicks. It’s like my oven suddenly whispers, “Let’s make something cozy.” That’s exactly how these Pumpkin Cinnamon Rolls were born—out of a craving for warm, gooey, cinnamon-spiced comfort. These pumpkin cinnamon rolls are everything fall dreams are made of: soft, fluffy, full of warm spices, and topped with a sweet and tangy butter cream cheese frosting.
So grab a mug of cider, tie on that cute apron you forgot you had, and let’s bake some joy, mama.
Why You’ll Love These Pumpkin Cinnamon Rolls
- Made with real pumpkin puree for moisture and flavor
- Warm, cozy spices that taste like fall in every bite
- Butter cream cheese frosting = literal heaven
- Perfect for weekend baking, brunches, or Thanksgiving breakfast
- Can be made ahead & frozen!
Mom Tip: Let the kids help with the rolling and frosting—just be prepared for powdered sugar everywhere. 😄
Ingredients
For the Dough:
- 1 cup warm milk (no warmer than 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 4 cups bread flour – 1/2 a cup on hand if the dough needs it (plus more for dusting)
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- *1/2 teaspoon nutmeg
- *1/4 teaspoon ground cloves
- *1/4 teaspoon ginger
- *Or 1 teaspoon pumpkin pie spice
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons cinnamon
- *1/2 teaspoon nutmeg
- *1/4 teaspoon cloves (optional)
- *Or 1 teaspoon pumpkin pie spice
- For later: 3/4 cup heavy cream for pouring over the rolls before you bake them
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened ( one package)
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
Step 1: Activate the Yeast
Warm the milk (no warmer than 110 degrees) and stir in the sugar and yeast. Let it sit for 5-10 minutes until it’s nice and foamy. If it’s not foamy, your yeast might be expired—ask me how I know. 😂
Step 2: Mix the Dough
In a large bowl or stand mixer, add the yeast mixture, melted butter, pumpkin puree, and eggs. Mix until combined. Add in the flour, salt, and spices. Knead for about 5-7 minutes until the dough is soft and elastic.
Step 3: First Rise
Place the dough in a greased 9×13 pan so when you turn it out its already in a rectangle shape. Cover with a towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Mom Tip: I turn on the oven light and set the dough inside to rise.
Step 4: Make the Filling
Mix together the softened butter, brown sugar, and spices. Set aside.
Step 5: Roll, Spread, and Slice
Once the dough has risen, punch it down (such a satisfying moment), then roll it out on a floured surface into a 12×18 inch rectangle. Spread the filling evenly over the dough, then roll it up tightly from the long side.
Use dental floss or a serrated knife to slice into 12 even rolls. Mine made 16.
Step 6: Second Rise
Place the rolls in a greased 9×13 baking dish. Cover and let them rise again for about 30-45 minutes until puffy.
Step 7: Bake
Right before they go in the over pour 3/4 cup of cream all over the rolls then bake at 350°F for 20-25 minutes until golden brown and baked through. The bread should reach an internal temperature of 185-190 degrees.
Step 8: Make the Frosting
While the rolls bake, beat together cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy.
Step 9: Frost and Devour
Let the rolls cool for about 20 minutes before slathering on that dreamy frosting.
Make-Ahead & Freezer Tips
- Overnight Option: After cutting the rolls, cover the pan and refrigerate overnight. In the morning, let them come to room temp and rise for 30-45 mins before baking.
- Freezing: Freeze baked, unfrosted rolls. Thaw and warm before frosting.
Mom Tip: Bake a double batch and freeze half. Your future self will thank you on a busy fall morning.
Add a Fun Fall Printable!
Want to make your fall brunch extra special? Download my “Fall Brunch Menu Planner” printable to help you prep sides, drinks, and decor that pair perfectly with these cinnamon rolls. 🍂
FAQ (Because I Know You’ll Ask!)
Q: Can I use homemade pumpkin puree?
A: Yes! Just be sure it’s not too watery. Drain extra moisture with cheesecloth if needed.
Q: Can I make these gluten-free?
A: You can try a 1:1 GF flour blend, but I haven’t tested it yet. If you do—tell me how it turns out!
Q: Can I skip the second rise?
A: Technically yes, but you’ll sacrifice that soft fluffiness. Worth the wait, I promise!
Final Thoughts from a Typical Mom
Mama, if you’re feeling like life is a whirlwind right now (and let’s be real, when is it not?), I hope these pumpkin cinnamon rolls bring a little peace and joy to your day. Baking doesn’t have to be perfect. Your rolls don’t have to be Pinterest-pretty. What matters is that your home smells like cinnamon, your kids are smiling, and you took a moment for something cozy.
You’ve got this. Go bake some fall magic. 🍁
Don’t forget to pin this recipe, share it with a friend, or print it out and tape it to your fridge like the kitchen goddess you are.
More recipes you might like
- Easy Pumpkin Pound Cake Caramel Sundae
- Homemade Orange Sweet Rolls with Cream Cheese Frosting
- Pumpkin Spice Rice Krispy Treats
- Pumpkin Toffee Pancakes
Leave a Reply