Fluffy Pumpkin Cinnamon Rolls (with Cream Cheese Frosting)
Updated Nov 13, 2025
Pumpkin Cinnamon Rolls are soft, tender, and filled with warm spices. The pumpkin puree keeps the dough moist, and the cream cheese frosting melts into every swirl for a cozy, fall treat.
Why This Recipe Works
Pumpkin puree enriches the dough and makes the cinnamon rolls stay soft for hours after baking. The spices blend into the filling for a balanced flavor that never tastes overpowering. The warm dough spirals absorb the frosting beautifully while still holding their shape.
- Pumpkin keeps the dough soft and tender (like in my famous pumpkin bread).
- The filling melts into the spirals for flavor and moisture.
- Cream cheese frosting balances sweetness with tang.
Pumpkin Cinnamon Roll Ingredients
Here’s what you need to make these soft, fluffy pumpkin pie cinnamon rolls.
- Warm milk: activates the yeast for a strong rise.
- Active dry yeast: creates a light, airy dough.
- Sugar: sweetens the dough and feeds the yeast.
- Butter: adds richness and softness.
- Eggs: help structure without toughness.
- Pumpkin puree: If you’ve got extra, make my pumpkin dump cake or pumpkin chocolate chip cookies!
- All purpose flour: forms the dough.
- Brown sugar: sweet, caramel style filling.
- Spices: cinnamon, ginger, nutmeg, cloves.
- Cream cheese: for smooth, tangy frosting.
Full measurements are in the recipe card below.
Variations and Substitutions
- Maple frosting: swap milk with maple syrup.
- Extra spice: add cardamom for warmth.
- Brown butter: use browned butter in the filling.
Tools You’ll Need
- Stand mixer: easiest way to knead the dough.
- Rolling pin: for shaping the dough.
- Two 9×13 inch pans: fits 18 rolls total.
- Instant read thermometer: checks for 190°F centers.
How to Make Pumpkin Cinnamon Rolls
Follow these steps for soft rolls with even spirals and smooth frosting.
Make the Dough
Combine warm milk and a bit of sugar, then sprinkle on the yeast. Whisk melted butter, remaining sugar, eggs, and pumpkin. Mix with flour in a stand mixer until a soft dough forms.
Let It Rise
Place in an oiled bowl and cover. Let rise until doubled and airy, about 1½ hours.
Fill and Shape
Roll dough into a rectangle. Spread butter over the surface and sprinkle on the spiced brown sugar. Roll up tightly and slice into even pieces (similar to my pumpkin roll cake!)
Second Rise
Arrange rolls in two greased 9×13 pans. Cover and let rise until puffy, 60 to 90 minutes.
Bake
Bake at 350°F for 20 to 25 minutes. Remove when centers reach about 190°F so they stay soft.
Frost
Beat cream cheese, butter, powdered sugar, and vanilla. Add milk to thin. Spread over warm rolls so it melts into the spirals. Cream cheese + pumpkin = bliss. Try my pumpkin cheesecake bars, too.
Common Mistakes and How to Avoid Them
- Adding too much flour creates dense rolls.
- Milk that is too hot can kill yeast.
- Not rising long enough makes rolls tight.
- Overbaking dries out the centers.
Make Ahead and Storage
Make Ahead
- Assemble the rolls through shaping, then refrigerate overnight. Let them come to room temperature and rise before baking.
Storing
- Keep leftover rolls covered at room temperature for two days.
Freezing
- Freeze baked, unfrosted rolls. Thaw and warm before spreading on fresh frosting.
How to Serve Pumpkin Cinnamon Rolls
Serve warm with coffee or my authentic chai tea recipe.
They pair well with cream cheese frosting (of course!) but a simple dusting of confectioners’ sugar will do if you prefer to simplify.
Try my pumpkin cookies, too, if you love soft pumpkin dessert recipes!
FAQs
Yes. Assemble and refrigerate overnight, then rise and bake in the morning.
No, but it helps. You can knead by hand until smooth and elastic.
Stop baking at 190°F internal temperature and frost while warm.
Pumpkin Cinnamon Rolls (with Cream Cheese Frosting)
Ingredients
For rolls:
- ¾ cup warm milk (plus more milk for brushing on the dough)
- 2 ¼ tsp active dry yeast
- ½ + 1 tsp cup granulated sugar
- ¼ cup butter melted and cooled
- 3 eggs room temperature
- 1 cup pumpkin puree
- 6 cups all purpose flour divided
- oil for bowl
For filling:
- 1 cup butter softened
- 1 ¼ cup brown sugar
- 11/2 tbsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
For icing:
- 4 ounces 1/2 cup cream cheese room temperature
- ¼ cup butter softened
- 1 cup confectioners’ sugar
- ½ tsp vanilla extract
- 4-6 tbsp buttermilk or milk
Instructions
- In the bowl of a standing mixer, combine warm milk and 1 tsp granulated sugar. Sprinkle with yeast and let stand 10 minutes, until frothy.
- Meanwhile, whisk melted butter, remaining 1/2 cup sugar, eggs and pumpkin puree together in a medium bowl.
- Use the paddle attachment to beat 2 cups of the flour into the frothy yeast, then beat in the pumpkin mixture.
- Switch to dough hook attachment and, on the lowest mixer speed, add remaining 4 cups of flour one cup at a time until the dough forms a ball that pulls away from the sides of the bowl, but still sticks to the bottom. You may need a bit more or a bit less flour.
- Let the mixer continue to knead the dough on low until the dough is smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl, turning dough to coat completely with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 ½ hours.
- Turn dough onto a floured surface and roll it out into a rectangle about 1/8" thick.
For Filling
- Spread softened butter over the surface of the dough using your hands to cover evenly. Combine brown sugar and spices in a small bowl, and sprinkle over the butter. Starting with the edge closest to you, gently roll the dough, jelly-roll style, to form a log. Cut log into 18 even pieces. Arrange in two 9×13” baking dishes,cover with a clean dish towel, and place someplace warm to rise until doubled in volume once more, another 60-90 minutes. Preheat oven to 350ºF.
- Brush buns with a little milk and bake at 350ºF for 20-25 minutes, until golden brown but still soft. For perfect softness, you should stop baking them when they reach 190ºF internal temp on a cooking thermometer.
For cream cheese frosting:
- In the bowl of your stand mixer, combine cream cheese, butter, confectioners’ sugar and vanilla extract. Beat until light and fluffy. Add buttermilk a tablespoon at a time until desired consistency is reached.
Pumpkin Cinnamon Rolls (with Cream Cheese Frosting)
Ingredients
For rolls:
- ¾ cup warm milk (plus more milk for brushing on the dough)
- 2 ¼ tsp active dry yeast
- ½ + 1 tsp cup granulated sugar
- ¼ cup butter melted and cooled
- 3 eggs room temperature
- 1 cup pumpkin puree
- 6 cups all purpose flour divided
- oil for bowl
For filling:
- 1 cup butter softened
- 1 ¼ cup brown sugar
- 11/2 tbsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
For icing:
- 4 ounces 1/2 cup cream cheese room temperature
- ¼ cup butter softened
- 1 cup confectioners’ sugar
- ½ tsp vanilla extract
- 4-6 tbsp buttermilk or milk
Instructions
- In the bowl of a standing mixer, combine warm milk and 1 tsp granulated sugar. Sprinkle with yeast and let stand 10 minutes, until frothy.
- Meanwhile, whisk melted butter, remaining 1/2 cup sugar, eggs and pumpkin puree together in a medium bowl.
- Use the paddle attachment to beat 2 cups of the flour into the frothy yeast, then beat in the pumpkin mixture.
- Switch to dough hook attachment and, on the lowest mixer speed, add remaining 4 cups of flour one cup at a time until the dough forms a ball that pulls away from the sides of the bowl, but still sticks to the bottom. You may need a bit more or a bit less flour.
- Let the mixer continue to knead the dough on low until the dough is smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl, turning dough to coat completely with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 ½ hours.
- Turn dough onto a floured surface and roll it out into a rectangle about 1/8" thick.
For Filling
- Spread softened butter over the surface of the dough using your hands to cover evenly. Combine brown sugar and spices in a small bowl, and sprinkle over the butter. Starting with the edge closest to you, gently roll the dough, jelly-roll style, to form a log. Cut log into 18 even pieces. Arrange in two 9×13” baking dishes,cover with a clean dish towel, and place someplace warm to rise until doubled in volume once more, another 60-90 minutes. Preheat oven to 350ºF.
- Brush buns with a little milk and bake at 350ºF for 20-25 minutes, until golden brown but still soft. For perfect softness, you should stop baking them when they reach 190ºF internal temp on a cooking thermometer.
For cream cheese frosting:
- In the bowl of your stand mixer, combine cream cheese, butter, confectioners’ sugar and vanilla extract. Beat until light and fluffy. Add buttermilk a tablespoon at a time until desired consistency is reached.
