These homemade pumpkin cinnamon rolls are soft, fluffy, and swirled with gooey pumpkin spice filling, then topped with decadent cream cheese frosting. Perfect for Thanksgiving morning, weekend brunch, or any cozy fall day when you want to make something special.
Why These Pumpkin Cinnamon Rolls Are Fall Perfection
Soft, Fluffy & Pillowy Texture
The secret to these incredibly soft rolls is the pumpkin puree in the dough. Pumpkin adds moisture and tenderness, creating a pillowy texture that stays soft for days. The yeast dough rises beautifully, creating light, airy rolls that pull apart in perfect, gooey layers. One bite and you’ll understand why these are fall’s ultimate comfort food.
Real Pumpkin in Dough & Filling
This isn’t just pumpkin spice flavoring—these rolls use real pumpkin puree in both the dough and the filling. The dough gets its beautiful orange color and subtle pumpkin flavor from ¾ cup of puree, while the filling is swirled with a spiced pumpkin butter that intensifies the flavor in every bite. It’s pumpkin heaven.
Cream Cheese Frosting or Maple Glaze
Top these rolls with a thick, tangy cream cheese frosting that melts into the warm rolls, or drizzle with a simple maple glaze for a lighter option. The cream cheese frosting is the classic choice—it’s rich, slightly tangy, and pairs perfectly with the sweet, spiced rolls. But the maple glaze lets the pumpkin flavor shine through more prominently.
Perfect for Thanksgiving & Holiday Mornings
These rolls are special enough for holiday mornings but easy enough to make on a regular weekend. Make the dough the night before and let it rise in the refrigerator overnight, then shape, rise, and bake in the morning. The smell of pumpkin cinnamon rolls baking will have everyone racing to the kitchen.
Ingredients for Pumpkin Cinnamon Rolls
For the Pumpkin Yeast Dough
- ¾ cup warm milk (110-115°F)
- 2¼ tsp active dry yeast (1 packet)
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg, room temperature
- 3½-4 cups all-purpose flour
- 1 tsp salt
- 1½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
For the Pumpkin Cinnamon Filling
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp all-purpose flour
- 1½ tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ¼ cup pumpkin puree
- ¼ tsp salt
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk or heavy cream
- Pinch of salt
Optional: Maple Glaze or Brown Butter Frosting
- 2 cups powdered sugar
- 3-4 tbsp pure maple syrup
- 2-3 tbsp milk
- ½ tsp vanilla extract
- Pinch of salt
How to Make Pumpkin Cinnamon Rolls
Activate Yeast & Make the Dough
In the bowl of a stand mixer, combine warm milk and yeast. Let sit for 5-10 minutes until foamy and bubbly (this proves the yeast is active). Add pumpkin puree, sugar, melted butter, and egg. Mix on low speed until combined. In a separate bowl, whisk together 3½ cups flour, salt, pumpkin pie spice, and cinnamon. With the mixer on low, gradually add the flour mixture until a soft dough forms. Switch to the dough hook and knead for 5-7 minutes, adding more flour 1 tbsp at a time if the dough is too sticky. The dough should be soft and slightly tacky but not stick to clean, dry fingers.
First Rise: Proofing Tips
Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free spot for 1-1½ hours, or until doubled in size. To create a warm environment, turn your oven on to 350°F for 1 minute, then turn it off and place the covered bowl inside with the oven light on. The dough is ready when you poke it with your finger and the indentation remains.
Roll, Fill & Shape the Rolls
Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a 16×12 inch rectangle. In a small bowl, mix together softened butter, brown sugar, flour, pumpkin pie spice, cinnamon, pumpkin puree, and salt until it forms a spreadable paste. Spread the filling evenly over the dough, leaving a ½-inch border on one long edge. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife, dental floss, or unflavored thread, cut the log into 12 equal rolls (about 1½ inches each).
Second Rise & Bake to Golden Perfection
Place the rolls in a greased 9×13 inch baking pan, cut side up, leaving a little space between each. Cover and let rise for 30-45 minutes until puffy and nearly doubled. Preheat oven to 350°F during the last 15 minutes of rising. Bake for 22-27 minutes until the tops are golden brown and the centers are cooked through (internal temperature should be 190°F). Let cool in the pan for 10 minutes, then transfer to a wire rack. Frost while still warm for melty, gooey perfection.
Baking Tips for Perfect Rolls
How to Get Soft & Fluffy Rolls
Don’t over-flour the dough—it should be soft and slightly tacky. Over-flouring creates dense, dry rolls. Use the windowpane test: stretch a small piece of dough gently; if it stretches thin enough to see light through without tearing, you’ve developed enough gluten. Let the rolls do their full second rise—under-proofed rolls won’t be as fluffy. And don’t overbake; pull them when they’re just golden brown.
Cutting Rolls Without Squishing (Dental Floss Trick)
Use unflavored dental floss or sewing thread to cut the rolls instead of a knife. Slide the floss under the log, cross the ends over the top, and pull quickly. This creates clean cuts without squishing the rolls or smearing the filling. If using a knife, use a sharp serrated knife and wipe it clean between each cut.
Make-Ahead & Overnight Cinnamon Rolls
Prepare the rolls through the shaping step, then cover the pan tightly with plastic wrap and refrigerate overnight (up to 24 hours). In the morning, let the rolls sit at room temperature for 30 minutes while the oven preheats, then bake as directed. You may need to add 2-3 minutes to the baking time since the rolls are cold.
Reheating & Freezing Instructions
To reheat leftover rolls, microwave individual rolls for 15-20 seconds, or wrap in foil and warm in a 300°F oven for 10 minutes. To freeze, wrap cooled, unfrosted rolls individually in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then warm and frost before serving. Frosted rolls can also be frozen for up to 2 months.
Variations & Flavor Twists
No-Yeast Pumpkin Cinnamon Rolls
For a quicker version, use a no-yeast dough made with baking powder instead. Mix 3 cups flour, 3 tbsp sugar, 3 tsp baking powder, 1 tsp salt, ¾ cup milk, ⅓ cup melted butter, and ¾ cup pumpkin puree. Roll, fill, and shape as directed, then bake at 375°F for 20-25 minutes. They won’t be quite as fluffy as yeast rolls, but they’re ready in under an hour.
Add Pecans or Walnuts to Filling
Sprinkle ½ cup chopped pecans or walnuts over the filling before rolling the dough. This adds crunch and makes the rolls more substantial. Toast the nuts lightly in a dry skillet for 3-4 minutes before adding for extra flavor.
Pumpkin Spice Latte Cinnamon Rolls
Add 1 tbsp instant espresso powder or 2 tbsp strong brewed coffee to the dough. Add 1 tbsp espresso powder to the filling. Top with a coffee-flavored cream cheese frosting (add 1 tsp espresso powder dissolved in 1 tbsp hot water to the frosting). This creates a pumpkin spice latte flavor profile that’s absolutely addictive.
Mini Pumpkin Cinnamon Rolls for Parties
Roll and cut the dough into 24 mini rolls instead of 12 large ones. Bake in a greased muffin tin at 350°F for 15-18 minutes. These bite-sized rolls are perfect for parties, brunch buffets, or portion-controlled treats. Adjust frosting amounts accordingly.
Homemade Pumpkin Cinnamon Rolls for Fall Mornings
Ingredients
- ¾ cup warm milk 110-115°F
- 2¼ tsp active dry yeast 1 packet
- ¾ cup pumpkin puree not pumpkin pie filling
- ⅓ cup granulated sugar
- ¼ cup unsalted butter melted
- 1 large egg room temperature
- 3½-4 cups all-purpose flour
- 1 tsp salt
- 1½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- 2 tbsp all-purpose flour
- 1½ tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ¼ cup pumpkin puree
- ¼ tsp salt
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3-4 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk or heavy cream
- Pinch of salt
Instructions
- In the bowl of a stand mixer, combine warm milk and yeast. Let sit for 5-10 minutes until foamy and bubbly. Add pumpkin puree, sugar, melted butter, and egg. Mix on low speed until combined. In a separate bowl, whisk together 3½ cups flour, salt, pumpkin pie spice, and cinnamon. With mixer on low, gradually add flour mixture until a soft dough forms. Switch to dough hook and knead for 5-7 minutes, adding more flour 1 tbsp at a time if dough is too sticky.
- Place dough in a greased bowl, turning to coat all sides. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free spot for 1-1½ hours, or until doubled in size. The dough is ready when you poke it and the indentation remains.
- Punch down risen dough and turn out onto a lightly floured surface. Roll into a 16×12 inch rectangle. In a small bowl, mix together softened butter, brown sugar, flour, pumpkin pie spice, cinnamon, pumpkin puree, and salt until it forms a spreadable paste. Spread filling evenly over dough, leaving a ½-inch border on one long edge. Starting from the long edge opposite the border, tightly roll dough into a log. Pinch seam to seal. Cut log into 12 equal rolls (about 1½ inches each) using a sharp knife or dental floss.
- Place rolls in a greased 9×13 inch baking pan, cut side up, leaving space between each. Cover and let rise for 30-45 minutes until puffy and nearly doubled. Preheat oven to 350°F during last 15 minutes of rising. Bake for 22-27 minutes until tops are golden brown and centers are cooked through (190°F internal temperature). Let cool in pan for 10 minutes, then transfer to wire rack. Frost while still warm.
