These Pumpkin Cinnamon Rolls are the perfect cozy treat for autumn mornings or holiday breakfasts. Soft, fluffy, and loaded with warm spices, these rolls are filled with a pumpkin-spiced swirl and topped with a creamy glaze that melts in your mouth.

If you love all things pumpkin, this recipe is a must-try!

Kitchen Equipment Needed

Large mixing bowl
Stand mixer (optional)
Measuring cups and spoons
Rolling pin
Sharp knife or dental floss for slicing
Baking dish or pan (9×13-inch)
Small saucepan

Ingredients Overview

Pumpkin Puree: Adds moisture and a delightful pumpkin flavor to the dough.
Active Dry Yeast: Helps the dough rise and gives the rolls their fluffy texture.
Pumpkin Pie Spice: Brings the warm, spiced flavor of fall.
Brown Sugar: Sweetens the filling with a rich, caramel-like flavor.
Cream Cheese: Forms the base of the irresistible glaze.

Ingredients

Dough:

1/2 cup warm milk (100–110°F)
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 cup pumpkin puree
1 large egg
3 1/2 cups all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

Filling:

1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 teaspoons pumpkin pie spice

Glaze:

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
1–2 tablespoons milk (for desired consistency)

Step-by-Step Instructions

Make the Dough:

Activate Yeast:
- In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until frothy.
Mix Wet Ingredients:
- In a large mixing bowl, whisk together melted butter, pumpkin puree, egg, and the remaining sugar. Stir in the yeast mixture.
Add Dry Ingredients:
- Gradually add flour, pumpkin pie spice, and salt. Mix until a soft dough forms. Knead by hand or with a stand mixer (fitted with a dough hook) for 6–8 minutes until smooth and elastic.
Let Dough Rise:
- Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.

Assemble the Rolls:

Prepare Filling:
- Mix softened butter, brown sugar, and pumpkin pie spice in a bowl until combined.
Roll Out Dough:
- Punch down the risen dough and roll it into a large rectangle (approximately 16×12 inches) on a floured surface.
Spread Filling:
- Evenly spread the filling mixture over the dough, leaving a small border around the edges.
Roll and Slice:
- Roll the dough tightly into a log from the long edge. Cut into 12 equal pieces using a sharp knife or dental floss.
Arrange and Rise:
- Place the rolls in a greased baking dish. Cover and let rise for 30–45 minutes, until puffy.

Bake and Glaze:

Bake Rolls:
- Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown.
Make Glaze:
- Beat cream cheese and butter until smooth. Gradually mix in powdered sugar and vanilla. Add milk, a little at a time, until the glaze reaches your desired consistency.
Glaze Rolls:
- Spread the glaze over the warm rolls and serve.

Recipe Tips

Use Fresh Yeast: Ensure your yeast is active for a perfect rise. If it doesn’t foam, start again with fresh yeast.
Roll Neatly: Tightly rolling the dough helps the filling stay inside.
Don’t Overbake: Check rolls at the 20-minute mark to prevent dryness.

What to Serve With This Recipe

Coffee or Latte: Pumpkin cinnamon rolls pair beautifully with a hot cup of coffee or a pumpkin spice latte.
Fresh Fruit: Balance the richness of the rolls with a side of fresh fruit.

Frequently Asked Questions

Can I make these ahead of time?
Yes! Assemble the rolls and refrigerate overnight. Let them come to room temperature and rise before baking.

Can I freeze these?
Absolutely. Freeze baked rolls without glaze. Reheat and glaze when ready to serve.

What if I don’t have pumpkin pie spice?
You can make your own with cinnamon, nutmeg, ginger, and cloves.