Pumpkin Cinnamon Rolls
There’s something magical about the smell of warm cinnamon rolls baking in the oven, especially when they’re packed with pumpkin spice goodness!
Every fall, I find myself reaching for anything pumpkin spice, and these Pumpkin Cinnamon Rolls are one of my absolute favorites to make.
They’re soft, gooey, and topped with a delicious pumpkin cream cheese frosting that melts right into the warm rolls.
You can make these for a cozy breakfast, a weekend treat, or even a special brunch.
They’re guaranteed to make your kitchen smell amazing and bring smiles to everyone at the table.
Let’s get baking!
Ingredients
For the Dough:
- 1 cup milk
- 1 tbsp dry yeast
- 2 cups self-rising flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 eggs
- ½ cup pumpkin puree
- 2 tbsp brown sugar
- 3 tbsp granulated sugar
- 1 stick melted butter
For the Frosting:
- 4 oz cream cheese (half of an 8 oz pack)
- ¼ cup powdered sugar
- ¼ cup pumpkin puree
- 2 tbsp milk
How to Make Pumpkin Cinnamon Rolls
- Preheat your oven to 320°F (160°C).
- Warm up the milk (it should be lukewarm, not hot). Stir in the yeast and granulated sugar and let it sit in a warm place for 10 minutes until it’s foamy.
- Add the melted butter and eggs, whisking until smooth.
- Slowly mix in the flour, stirring until a dough forms.
- Lightly flour your surface, then knead the dough for 2-3 minutes until it’s soft and elastic.
- Place the dough back in the bowl, cover it with a clean towel, and let it rise in a warm place for 30 minutes.
- Once the dough has risen, roll it out into a large rectangle on a floured surface.
- Spread the pumpkin puree evenly across the dough.
- Mix the brown sugar, cinnamon, and nutmeg, then sprinkle the mixture over the pumpkin puree.
- Roll up the dough tightly from one side to form a log.
- Cut into 1-inch thick slices (you should get around 18 small rolls).
- Place them in a parchment-lined 13×9-inch pan.
- Bake for 20 minutes or until the tops are golden brown.
Make the Pumpkin Frosting
- In a bowl, whisk together cream cheese, powdered sugar, pumpkin puree, and milk until smooth.
If the mixture is too thick, add a little water (1 tbsp at a time) to reach your desired consistency.
- Once the Pumpkin Cinnamon Rolls are out of the oven, spread the frosting over them while they’re still warm. Let them sit for 5-10 minutes so the frosting melts slightly into the rolls.
- Sprinkle a little extra cinnamon on top, and enjoy!
Tips for the Best Pumpkin Cinnamon Rolls
- Use lukewarm milk. If the milk is too hot or too cold, the yeast won’t activate properly.
- Let the dough rise fully. Don’t rush this step! This is what makes the rolls soft and fluffy.
- Use a sharp knife or floss to get clean slices when cutting the rolls.
- Don’t overbake your rolls. Take them out as soon as they’re golden brown to keep them soft inside.
- Sprinkle chopped pecans into the filling for a crunchy texture.
- Replace the milk in the frosting with maple syrup for extra fall flavor.
- Brush the rolls with melted butter before baking to make them extra gooey.
- To make these rolls vegan, just swap:
- Milk → Plant-based milk (almond, oat, or soy).
- Butter → Vegan butter or coconut oil.
- Eggs → Flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
- Cream cheese → Dairy-free cream cheese.
How to Store and Reheat
- Storing: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheating: Warm in the microwave for 20-30 seconds or in the oven at 300°F for 5 minutes.
- Freezing: Wrap the rolls individually in plastic wrap and freeze for up to 3 months.
These Pumpkin Cinnamon Rolls are soft, sweet, and packed with pumpkin spice flavor.
Whether you enjoy them fresh from the oven with a cup of coffee or save them for a weekend brunch, they’ll make your fall mornings extra special.
Perfect for brunch or dessert!
If you try this recipe, I’d love to hear how it turns out! Leave a comment below and let me know.
Yield: 18 small rolls
Pumpkin Cinnamon Rolls
Prep Time
30 minutes
Cook Time
20 minutes
Additional Time
40 minutes
Total Time
1 hour 30 minutes
Ingredients
For the Dough:
- 1 cup milk
- 1 tbsp dry yeast
- 2 cups self-rising flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 eggs
- ½ cup pumpkin puree
- 2 tbsp brown sugar
- 3 tbsp granulated sugar
- 1 stick melted butter
For the Frosting:
- 4 oz cream cheese (half of an 8 oz pack)
- ¼ cup powdered sugar
- ¼ cup pumpkin puree
- 2 tbsp milk
Instructions
How to Make Pumpkin Cinnamon Rolls
- Preheat your oven to 320°F (160°C).
- Warm up the milk (it should be lukewarm, not hot). Stir in the yeast and granulated sugar and let it sit in a warm place for 10 minutes until it’s foamy.
- Add the melted butter and eggs, whisking until smooth.
- Slowly mix in the flour, stirring until a dough forms.
- Lightly flour your surface, then knead the dough for 2-3 minutes until it’s soft and elastic.
- Place the dough back in the bowl, cover it with a clean towel, and let it rise in a warm place for 30 minutes.
- Once the dough has risen, roll it out into a large rectangle on a floured surface.
- Spread the pumpkin puree evenly across the dough.
- Mix the brown sugar, cinnamon, and nutmeg, then sprinkle the mixture over the pumpkin puree.
- Roll up the dough tightly from one side to form a log.
- Cut into 1-inch thick slices (you should get around 18 small rolls).
- Place them in a parchment-lined 13x9-inch pan.
- Bake for 20 minutes or until the tops are golden brown.
Make the Pumpkin Frosting
- In a bowl, whisk together cream cheese, powdered sugar, pumpkin puree, and milk until smooth. If the mixture is too thick, add a little water (1 tbsp at a time) to reach your desired consistency.
- Once the Pumpkin Cinnamon Rolls are out of the oven, spread the frosting over them while they’re still warm. Let them sit for 5-10 minutes so the frosting melts slightly into the rolls.
- Sprinkle a little extra cinnamon on top, and enjoy!
More Desserts To Try
- Fig Chia Pudding
- Gingerbread Pancakes
- Homemade Donuts
