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Pumpkin Cinnamon Rolls

Pumpkin cinnamon rolls with a fluffy yeast dough, pumpkin puree, and warm fall spices, filled with a buttery cinnamon-sugar swirl. Bake until lightly golden, then frost generously with a smooth cream cheese layer for a cozy, holiday brunch centerpiece.
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Prep Time 35 minutes
Cook Time 30 minutes
rise 1 hour 40 minutes
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 4 all-purpose flour
  • 2.25 tsp active dry yeast 1 packet
  • 0.25 cup granulated sugar
  • 0.5 tsp kosher salt
  • 0.75 cup warm whole milk (110°F)
  • 0.5 cup pumpkin puree
  • 0.25 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
Cinnamon Filling
  • 0.5 cup unsalted butter, softened
  • 0.75 cup light brown sugar
  • 2 tbsp ground cinnamon
  • 1 tsp pumpkin pie spice
Cream Cheese Frosting
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp whole milk 1–2 tbsp, as needed to thin

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 cast iron skillet

Method
 

Proof the yeast
  1. Combine the warm milk, active dry yeast, and 1 teaspoon of the granulated sugar, then let stand for 5–10 minutes until foamy.
  2. Keep the mixture at about 110°F (warm but not hot) so the yeast activates properly and the foam develops.
Make the pumpkin dough
  1. In a large bowl, mix the all-purpose flour, remaining granulated sugar, kosher salt, and pumpkin pie spice.
  2. Add the yeast mixture, pumpkin puree, melted unsalted butter, large egg, and vanilla extract, then mix until a soft dough forms.
  3. Knead the dough for 8–10 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover, and let rise for 1–1½ hours until doubled in size.
Fill and shape
  1. Roll the dough into a 12×18-inch rectangle.
  2. Spread the softened unsalted butter over the dough, then sprinkle evenly with light brown sugar, ground cinnamon, and pumpkin pie spice.
  3. Roll the dough tightly into a log and cut into 12 equal rolls.
  4. Arrange the rolls in a greased 9×13-inch baking dish, cover, and let rise for 30–45 minutes until puffed.
Bake
  1. Bake at 350°F (175°C) for 25–30 minutes until lightly golden.
  2. Let the rolls cool slightly before frosting so the frosting stays thick and spreadable.
Make the cream cheese frosting and finish
  1. Beat together the cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and whole milk until smooth.
  2. Spread the frosting generously over the warm cinnamon rolls before serving.

Notes

For the softest texture, ensure the milk is truly warm (about 110°F) before proofing and don’t rush the rises—look for doubled volume in the first rise and noticeable puffing in the second. Store frosted leftovers in the refrigerator up to 3 days; rewarm 10–15 minutes at 300°F (150°C) for best texture. Freeze unfrosted rolls up to 2 months; thaw overnight in the fridge and warm before frosting. If you want a lighter option, use reduced-fat cream cheese for the frosting while keeping the same amount of powdered sugar to maintain structure.