Easy Pumpkin Cinnamon Rolls for Fall Baking

These pumpkin cinnamon rolls are my fall love language: soft, puffy spirals spiked with cinnamon and pumpkin pie spice, swirled with buttery brown sugar, and slathered in maple-vanilla cream cheese frosting that melts right into the cracks. They’re cozy, they’re a tiny bit extra, and they make your kitchen smell like a sweater weather candle, but, like, edible. If you’ve never made yeast dough before—promise—this is a very forgiving one thanks to pumpkin puree keeping everything tender and plush.

My family goes feral for these. The first time I made them, my husband hovered by the oven like a golden retriever waiting for a tennis ball. He ate one too hot, burned his tongue, and still went back for another. Now it’s our Sunday ritual: I mix the dough while the kid “helps” by dusting the dog with flour, we roll it up a little crooked, and by nap time the whole house smells like a bakery with a cinnamon problem. Not mad about it.

How to Make It

Warm some milk till it feels like a hot tub for your finger, whisk in yeast and a little sugar, and let it get foamy like a latte. In goes pumpkin puree, an egg, melted butter, vanilla—then flour and salt. Mix till shaggy, then knead till smooth and a bit tacky, like a Post-it. If it’s gluey, toss in another tablespoon of flour; if it’s stiff, splash in a teaspoon of milk. Let it rise somewhere cozy (I use the oven with the light on) till it doubles and you poke it and the dent stays.

For the filling, mash softened butter with brown sugar, cinnamon, pumpkin pie spice, and a pinch of salt. Roll the dough into a rectangle (aim for 12×16 inches, but if yours looks like Idaho, it’s fine). Smear the filling from edge to edge, roll it up tight from the long side, then use dental floss to slice twelve rounds without squishing the swirls. Nestle them into a buttered 9×13 pan, give them a second rise till poofy, and bake till golden and your neighbors start texting you “what is that smell.”

The icing is cream cheese, butter, powdered sugar, vanilla, and a kiss of maple syrup thinned with a splash of milk. Spread it on warm rolls so it melts right in. Lick the spoon. Non-negotiable.

✔Ingredient Notes

– Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling (that one’s pre-sweetened/spiced and can throw off the dough). Homemade puree works if it’s thick—if watery, blot with paper towels.
– Yeast (instant or active dry): Instant can go straight in; active dry likes a 5–10 minute warm milk bubble bath to wake up. If it doesn’t foam, your yeast ghosted you—start over.
– Milk: Whole milk = richest rolls, but 2% or even oat milk works. Too hot kills yeast; shoot for warm bath temperature.
– Flour (all-purpose): Start with about 3 1/2 cups and add up to 1/2 cup more as needed. Pumpkin adds moisture, so go by feel: soft and slightly tacky is the goal.
– Butter: Melted for the dough, softened for the filling, and a little more for the pan if you’re extra (me). Salted butter is fine—just reduce added salt a pinch.
– Brown sugar: Dark or light—dark gives deeper caramel vibes. Packs into the swirls like a dream and turns sticky in the best way.
– Cinnamon + pumpkin pie spice: Cinnamon does the heavy lifting; the pumpkin spice is like the backup singers adding clove/nutmeg warmth. Don’t overdo clove unless you like spicy toothpaste.
– Cream cheese: For frosting that actually tastes like something. Room temp or you’ll fight lumps with a whisk and your feelings.

✔Recipe Steps

1. Warm 3/4 cup milk to warm-bath temp, whisk in 2 1/4 tsp yeast and 1 tbsp sugar, and let foam 5–10 minutes.
2. Mix in 1/2 cup pumpkin puree, 1/3 cup sugar, 1 egg + 1 yolk, 1/4 cup melted butter, 1 tsp vanilla, then 3 1/2 cups flour and 1 tsp fine salt; knead 8–10 minutes until smooth and slightly tacky.
3. Grease a bowl, tuck in the dough, cover, and let rise 60–90 minutes until doubled.
4. Stir 1/2 cup softened butter with 3/4 cup brown sugar, 1 tbsp cinnamon, 1/2 tsp pumpkin pie spice, and a pinch of salt; roll dough to 12×16 inches, spread filling, and roll up from the long side.
5. Slice into 12 pieces with floss, arrange in a buttered 9×13 pan, cover, rise 30–45 minutes, then bake at 350°F for 23–28 minutes until lightly golden.
6. Beat 4 oz cream cheese, 2 tbsp soft butter, 1 cup powdered sugar, 1 tsp vanilla, and 1–2 tbsp milk (plus 1 tbsp maple syrup if you like); spread over warm rolls.

What to Serve It With

– Strong coffee or a maple latte because we’re leaning in.
– Crispy bacon or breakfast sausage for salty balance.
– A bowl of berries with lemon zest so you feel a tiny bit virtuous.
– Scrambled eggs if you want this to count as “brunch” and not “dessert at 9 a.m.”

✔Tips & Mistakes

– If the yeast doesn’t foam, it’s dead—start over and save yourself heartbreak.
– Measure flour with the spoon-and-level method to avoid dense, bready rolls.
– Don’t roll the dough too thin; aim for 1/4 inch so the spirals stay plush.
– Cut with unflavored dental floss to keep those swirls round, not smooshed.
– Let them get lightly golden; underbaked centers look cute but taste gummy.
– Frost while warm so it melts in, then add a second swoop after 10 minutes if you’re extra.

✔Storage Tips

These keep covered at room temp for 1 day if unfrosted. If frosted with cream cheese, pop them in the fridge up to 4 days. Microwave a chilled roll for 12–15 seconds and it’s basically bakery-fresh again. Also, no shame eating one cold straight from the pan while standing at the fridge—soft, fudgy vibes.

✔Variations and Substitutions

– Maple pecan: Scatter 1/2 cup chopped toasted pecans over the filling and add 1 tbsp maple syrup to the icing.
– Cream-cheese-less glaze: Whisk 1 cup powdered sugar with 2–3 tbsp milk and 1/2 tsp vanilla or maple. Simpler, still dreamy.
– Dairy-free: Use oat or almond milk, vegan butter, and dairy-free cream cheese. Works great.
– Egg-free: Swap the egg + yolk for 3 tbsp aquafaba or a flax egg (1 tbsp ground flax + 2.5 tbsp water). Texture stays soft.
– Whole wheat-ish: Replace up to 1 cup AP with white whole wheat. Don’t go all in, or things get dense.
– Sweet potato swap: Mashed sweet potato stands in for pumpkin like a champ—same amount.
– Spice tweak: No pumpkin pie spice? Use extra cinnamon plus a pinch each of nutmeg and ginger.

Frequently Asked Questions

Easy Pumpkin Cinnamon Rolls for Fall Baking

Soft, fluffy cinnamon rolls enriched with cozy pumpkin puree and warm spices, swirled with brown sugar and topped with a silky cream cheese glaze. Perfect for crisp fall mornings or holiday brunch.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 cups whole milk warm to 110 F
• ▢ 0.25 cups granulated sugar
• ▢ 2.25 teaspoons active dry yeast or 1 packet
• ▢ 0.75 cups pumpkin puree not pumpkin pie filling
• ▢ 0.25 cups unsalted butter, melted cooled slightly
• ▢ 1 large egg room temperature
• ▢ 3.5 cups all-purpose flour start with 3.25 cups and add as needed
• ▢ 1 teaspoons fine sea salt
• ▢ 0.5 teaspoons ground cinnamon optional, for dough
• ▢ 0.25 cups unsalted butter, softened for filling
• ▢ 0.75 cups light brown sugar, packed for filling
• ▢ 1.5 tablespoons ground cinnamon for filling
• ▢ 1 teaspoons pumpkin pie spice for filling
• ▢ 4 ounces cream cheese softened, for glaze
• ▢ 2 tablespoons unsalted butter softened, for glaze
• ▢ 1 cups powdered sugar for glaze
• ▢ 1 teaspoons vanilla extract for glaze
• ▢ 1.5 tablespoons milk more as needed to thin glaze

Instructions

Preparation Steps

• Warm the milk to 110 F. In a large bowl, whisk in the sugar and sprinkle yeast over the milk. Let stand until foamy, about 5 to 10 minutes.
• Whisk in the pumpkin puree, melted butter, and egg until smooth.
• Add 3.25 cups flour, salt, and optional cinnamon. Mix until a shaggy dough forms, then knead by hand or mixer, adding the remaining flour as needed, until smooth and slightly tacky, 5 to 7 minutes.
• Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 60 to 90 minutes.
• Make the filling: In a bowl, stir together brown sugar, cinnamon, and pumpkin pie spice. Keep the softened butter separate.
• Punch down dough and roll into a 12 x 18 inch rectangle on a lightly floured surface.
• Spread the softened butter evenly over the dough, then sprinkle the spiced brown sugar mixture on top and gently press to adhere.
• Starting from a long side, roll the dough into a tight log, pinching the seam to seal. Trim the ends if needed.
• Slice into 12 even rolls using a serrated knife or unflavored dental floss. Arrange in a greased 9 x 13 inch baking pan, leaving slight space between rolls.
• Cover and let rise until puffy, about 30 to 45 minutes. Meanwhile, preheat the oven to 350 F.
• Bake until lightly golden and cooked through, 22 to 25 minutes. Do not overbake.
• Make the glaze: Beat cream cheese and butter until smooth. Mix in powdered sugar and vanilla, then add milk a little at a time until pourable.
• Spread glaze over warm rolls and serve.

Notes

For overnight rolls, place sliced rolls in the pan, cover, and refrigerate up to 12 hours. Let stand at room temperature for 45 to 60 minutes before baking. Store leftovers covered at room temperature for 1 day or refrigerated up to 4 days.