Pumpkin Cinnamon Rolls: The Coziest Fall Baking Recipe

When the air turns crisp and golden leaves crunch underfoot, there’s nothing more comforting than the scent of cinnamon and pumpkin swirling through the kitchen. These Pumpkin Cinnamon Rolls are the epitome of cozy fall baking — soft, fluffy, and swirled with brown sugar and spice. Whether you’re serving them on a lazy weekend morning, a festive fall brunch, or just because the season calls for something sweet, this recipe is guaranteed to become a seasonal favorite.

This post walks you through everything you need to know to make perfect Pumpkin Cinnamon Rolls at home — even if you’re a beginner. We’ll also share tips for variations like gluten-free swaps or how to add a crunchy streusel topping. And while this isn’t your typical Pumpkin Muffins Recipe, it’s a must-try for anyone who loves baking with pumpkin spice.

Pumpkin Cinnamon Rolls

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• Author: s
• Total Time: 2 hours 30 minutes
• Yield: 12 rolls
• Diet: Vegetarian

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Description

Soft, fluffy, and swirled with spiced brown sugar, these Pumpkin Cinnamon Rolls are the ultimate cozy fall treat — perfect for weekend mornings or festive brunches.

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Ingredients

• Dough:
• ¾ cup warm milk (about 110°F)
• 2¼ tsp active dry yeast (1 packet)
• ¼ cup granulated sugar
• ½ cup pumpkin puree
• ¼ cup unsalted butter, melted
• 1 large egg
• 3¾ to 4¼ cups all-purpose flour
• 1 tsp salt
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• Filling:
• ⅓ cup unsalted butter, softened
• ½ cup light brown sugar, packed
• 2 tsp ground cinnamon
• ¼ tsp ground cloves (optional)
• Cream Cheese Glaze:
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk (adjust for consistency)

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Instructions

1. In a large bowl, combine warm milk, yeast, and 1 tbsp of sugar. Let sit for 5–10 minutes until foamy.
2. Add remaining sugar, pumpkin puree, melted butter, egg, salt, and spices. Mix to combine.
3. Gradually add flour, mixing until a soft dough forms. Knead for 6–8 minutes by hand or 5 minutes with a dough hook until smooth.
4. Place dough in a greased bowl, cover, and let rise for 60–90 minutes or until doubled in size.
5. Mix together softened butter, brown sugar, cinnamon, and cloves to make the filling.
6. Punch down the dough and roll it into a 16×12-inch rectangle. Spread filling evenly, roll tightly, and cut into 12 rolls.
7. Place rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30–45 minutes.
8. Preheat oven to 350°F (175°C). Bake for 22–26 minutes until golden and cooked through.
9. Beat cream cheese, butter, powdered sugar, vanilla, and milk for glaze. Spread over warm rolls and serve.

Notes

Use dental floss for clean cuts. Try maple glaze or streusel topping for a fun variation. Store unglazed rolls in the freezer for up to 2 months.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baked
• Cuisine: American

Why You’ll Love These Pumpkin Cinnamon Rolls

• Perfectly soft, fluffy dough enriched with real pumpkin puree
• Warm cinnamon sugar filling with hints of nutmeg and cloves
• Easy cream cheese glaze for that bakery-style finish
• Ideal for fall gatherings, Thanksgiving breakfast, or cozy weekends
• Beginner-friendly with clear, step-by-step instructions

Ingredients

For the Dough:

• ¾ cup warm milk (about 110°F)
• 2¼ tsp active dry yeast (1 packet)
• ¼ cup granulated sugar
• ½ cup pumpkin puree (not pumpkin pie filling)
• ¼ cup unsalted butter, melted
• 1 large egg
• 3¾ to 4¼ cups all-purpose flour
• 1 tsp salt
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger

For the Filling:

• ⅓ cup unsalted butter, softened
• ½ cup light brown sugar, packed
• 2 tsp ground cinnamon
• ¼ tsp ground cloves (optional)

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk (adjust for consistency)

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large bowl or the bowl of a stand mixer, combine warm milk, yeast, and a tablespoon of sugar. Let it sit for 5–10 minutes until foamy.

Step 2: Mix the Dough

Add the remaining sugar, pumpkin puree, melted butter, egg, salt, and spices to the yeast mixture. Mix to combine.

Gradually add flour, one cup at a time, until a soft dough forms. Knead for 6–8 minutes by hand or 5 minutes with a dough hook, until the dough is smooth and slightly tacky but not sticky.

Step 3: First Rise

Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 60–90 minutes, or until doubled in size.

Step 4: Make the Filling

In a small bowl, mix softened butter, brown sugar, cinnamon, and cloves until it forms a thick, spreadable paste.

Step 5: Roll and Fill

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll into a 16×12-inch rectangle.

Spread the filling evenly over the dough, leaving a ½-inch border. Roll the dough up tightly from the long edge into a log. Slice into 12 even rolls.

Step 6: Second Rise

Place the rolls into a greased 9×13-inch baking dish. Cover loosely and let rise for another 30–45 minutes, until puffy.

Step 7: Bake

Preheat oven to 350°F (175°C). Bake the rolls for 22–26 minutes, or until golden on top and cooked through in the center.

Step 8: Glaze and Serve

While the rolls are baking, beat together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread the glaze over warm rolls and serve!

Tips for Success

• Use pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
• Don’t over-flour the dough — it should be slightly sticky for the softest rolls.
• Let the dough rise in a warm, draft-free spot like an oven with the light on.
• Slice rolls with unflavored dental floss for clean, even cuts.
• Add glaze while warm so it melts slightly into the swirls.

Variations to Try

These Pumpkin Cinnamon Rolls are amazing as-is, but here are some fun ways to make them your own:

Gluten-Free Option

Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Add 1 tsp xanthan gum if your blend doesn’t already include it.

Streusel Topping

Mix together:

• ¼ cup flour
• ¼ cup brown sugar
• 2 tbsp butter
  Sprinkle over the rolls before baking for a crispy, crumbly topping.

Maple Glaze

Swap out the cream cheese glaze for a simple mix of:

• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1–2 tbsp milk
  Drizzle over warm rolls.

Add Nuts or Raisins

Sprinkle chopped pecans or raisins over the filling before rolling for extra texture.

Storage & Reheating

Storing

• Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Freezing

• Freeze baked rolls (without glaze) for up to 2 months. Thaw overnight in the fridge, then warm and glaze before serving.

Reheating

• Microwave individual rolls for 15–20 seconds, or warm in a 300°F oven for 5–10 minutes.

Final Thoughts

These Pumpkin Cinnamon Rolls capture everything we love about fall — warmth, spice, and the joy of baking something special from scratch. Whether you’re a seasoned baker or just getting started, this recipe is easy to follow and yields bakery-worthy results every time.

While it’s not your average Pumpkin Muffins Recipe, these rolls are a delicious way to bring more pumpkin flavor into your fall routine. Try them with your morning coffee or share them at your next family brunch — and don’t forget to save a few for yourself!