Tender, fluffy Pumpkin Cinnamon Rolls are the perfect fall treat combining pumpkin with gooey cinnamon rolls, topped with a maple cream cheese frosting. Enjoy for breakfast with a cup of coffee or as an afternoon treat.
Easy Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls take classic cinnamon rolls to a whole new level, with the addition of pumpkin puree, cinnamon, and pumpkin spice. The pumpkin puree adds a richness to the rolls and they come with fluffy with a tender texture every time.
A cinnamon brown sugar mixture is rolled inside the dough and caramelizes perfectly when baked, adding even more fall flavor. Not to mention the maple cream cheese buttercream that finishes the recipe. The subtle taste of maple syrup pairs so perfectly with the pumpkin!
If you love cinnamon rolls, be sure to check out my other cinnamon roll recipes including chocolate cinnamon rolls, blueberry cinnamon rolls, and red velvet cinnamon rolls.
Why You’ll Love These Pumpkin Spice Cinnamon Rolls
Here are a few reasons why this is one of my favorite cinnamon roll recipes.
- Lovely fall flavors. Pumpkin spice and cinnamon find their way into both the dough and the filling and the glaze is made with maple syrup. Every part of this dish screams fall.
- Perfectly sweet. These cinnamon rolls are sweet but not TOO sweet. They have the perfect balance of fall spices, sweet brown sugar, and cream cheese frosting.
- Simple to make. Pumpkin spice cinnamon rolls do take a few hours to make but only because the dough needs to rise a few times. From start to finish, you’re looking at just over 3 hours. (Or just make them ahead – directions provided below!)
What You’ll Need
These pumpkin spice cinnamon rolls are made with pumpkin puree, a few spices, and pantry staples. See the recipe card below for measurements.
- Bread flour – See notes below.
- Spices – Salt helps to balance the flavors while cinnamon and pumpkin pie spice add some classic fall flavors that perfectly complement the pumpkin. Both spices are used in the dough and the filling.
- Whole milk – Warmed to 100F.
- Egg
- Pumpkin puree – I recommend using Libby’s pumpkin puree for this recipe. It is the most consistent puree and works very well in these rolls. I do not recommend homemade pumpkin puree. Also, be sure to use pumpkin puree and not pumpkin pie filling.
- Brown sugar – Brown sugar is used in both the dough and the filling.
- Instant yeast – Instant yeast ensures the dough rises. Be sure to check the expiration date that it’s not expired.
- Butter – I recommend unsalted butter for the filling since there is salt in the dough. For the filling, the butter should be softened but room temperature is best for the frosting.
- Cream cheese – Allow it to come to room temperature first.
- Maple syrup – Use real maple syrup here, not pancake syrup.
- Powdered sugar – Sweetens the frosting.
Why Is Bread Flour Used To Make Cinnamon Rolls?
Bread flour has higher protein which helps strengthen bread dough and also helps with rising. You can use all-purpose flour, but I recommend bread flour to help give your cinnamon rolls the perfect texture.
How To Make Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls are very straightforward to make and while the dough does need to rise, they’re still ready in just 3 hours.
- Make the cinnamon roll dough. Whisk together the flour, salt, cinnamon, and pumpkin spice. Add the warm milk, egg, pumpkin puree, and brown sugar to the bowl of a stand mixer. Mix to combine. Attach the dough hook attachment. Add the flour mixture to the bowl and add the yeast on top.
- Knead the dough. Mix the dough on low until it comes together, then knead for 8 minutes. Add an additional tablespoon of flour as kneaded if it’s too sticky and continue kneading until the dough pulls away from the sides.
- Allow the dough to rise. Transfer the dough to a greased bowl. Cover with plastic wrap and let rest in a warm space until the dough doubles in size.
- Make the cinnamon filling. Combine the brown sugar, cinnamon, and pumpkin spice in a bowl.
- Roll the dough and add the filling. Transfer the dough to a floured work surface. Roll out into a rectangle approximately 18 inches wide. Spread the butter over the dough, then add the cinnamon mixture, pressuring it into the dough. Tightly roll the dough, starting at the long end. Pinch the seams to seal it.
- Cut the rolls. Cut the dough into 12 pieces. Place them in a greased baking dish. Cover and let rise for 30 minutes.
- Bake. Once the rolls have risen, bake for 22 to 25 minutes.
- Add the frosting. Combine the cream cheese, butter, and maple syrup, then add the powdered sugar. Let the pumpkin cinnamon rolls rest for 5 minutes, then spread the frosting over them.
Can You Make Cinnamon Rolls Ahead Of Time?
Absolutely! Go ahead and make the recipe up to where the pumpkin cinnamon rolls are sliced and put into the 9×13 baking pan. Cover the pan tightly and place it in the refrigerator overnight.
The rolls will slowly rise overnight. In the morning, take the pan out of the refrigerator and bring it up to room temperature for 30 – 45 minutes. Preheat the oven and bake the rolls.
How Long Do You Bake Pumpkin Cinnamon Rolls?
Bake time for these pumpkin spice cinnamon rolls tends to be a bit longer than traditional cinnamon rolls due to the addition of pumpkin in the dough. I recommend checking your dough around the 20-minute mark to make sure they are not browning too much on top.
If they are starting to get too brown, loosely add a piece of foil over the top. The rolls are fully cooked through once they have reached an internal temperature of 190 degrees.
Tips for Success
Here are a few tips to help you make the best pumpkin cinnamon rolls.
- Can I substitute active dry yeast for the instant yeast in this recipe? Yes, you can use it but you will need to be sure to activate the yeast first. Put the yeast in the warm milk with one tablespoon of sugar and let set for 5 minutes. It should be foamy. Then continue adding the rest of the ingredients.
- Avoid adding too much flour. Too much flour will result in dry rolls. If you accidentally add too much flour, try adding a tablespoon of milk.
- Adjust the sweetness of the frosting. Less powdered sugar can be added to the buttercream if a less sweet buttercream is desired. Or if a thicker buttercream is desired, add additional powdered sugar.
- Can I use real pumpkin instead of pumpkin puree? I don’t recommend it. I did test this recipe with pumpkin and found the filling to be a little too gelatin-like. Using pumpkin puree along with the spices gives you a better texture while still maintaining the pumpkin flavor.
Serving Suggestions
These pumpkin cinnamon rolls are absolute perfect when served warm from the oven. After you add the frosting, let them sit for 5 to 10 minutes then dig in.
If you can’t dive in while they’re still warm, pop them in the microwave for a few seconds to heat them back up.
These are perfect for breakfast, brunch, or even dessert. If you’re serving them for brunch, consider pairing them with a savory option like Starbucks egg bites.
Proper Storage
- Counter. These pumpkin cinnamon rolls will last at room temperature for up to 2 days. Just keep them in an airtight container or covered with plastic wrap.
- Fridge. To extend the freshness a few more days, store them in the fridge instead for up to 5 days.
- Reheat. I love to pop these in the microwave for 20-25 seconds to warm them back up. They’ll taste like they just came out of the oven!
More Pumpkin Desserts
Pumpkin Cinnamon Rolls
Ingredients
Dough:
- 4 1/2 cups bread flour all-purpose flour will work too
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 2 teaspoons pumpkin spice
- 3/4 cup whole milk warmed to 110 degrees F
- 1 egg room temperature
- 2/3 cup pumpkin puree room temperature
- 1/3 cup brown sugar packed
- 2 1/4 teaspoon instant yeast
Filling:
- 3/4 cup brown sugar
- 2 tablespoons cinnamon
- 1/2 tablespoon pumpkin spice
- 6 tablespoons unsalted butter softened
Maple cream cheese frosting:
- 4 tablespoons butter room temperature
- 4 ounces cream cheese room temperature
- 1/4 maple syrup
- 1 1/2 cups powdered sugar
Instructions
- In a medium bowl, add the flour, salt, cinnamon, and pumpkin spice and whisk together. Set aside.
- In the bowl of stand mixer add the milk (that is heated to 110 degrees Fahrenheit), egg, pumpkin puree, and brown sugar. Whisk together until well combined.
- Attach dough hook attachment to stand mixer.
- On top of the wet mixture, add the flour mixture to the bowl. Add the yeast on top.
- Turn the mixer on low with the dough hook and mix the dough until it comes together. Then knead the dough for 8 minutes. While kneading the dough, if it looks too sticky, add an additional tablespoon of flour to the dough. Continue to add additional tablespoons of flour until the dough starts to pull away from the sides. Avoid adding too much flour, it will result in dry rolls. If you accidentally add too much flour, try adding a tablespoon of milk.
- Spray a large bowl with cooking spray. Transfer the dough to the greased bowl. Cover the dough with plastic wrap and let it rest in a warm space until doubled in size.
- While the dough is rising, prepare the filling. Combine the brown sugar, cinnamon, and pumpkin spice in a bowl.
- Once the dough is done rising, sprinkle some flour onto a flat surface. Move the dough to the surface and begin rolling it out into a rectangle. Try to get the length of the rectangle to at least 18 inches wide (this will allow you to cut 12 rolls out at 1 ½ inches).
- Spread the softened butter out over the dough. Then spread the cinnamon mixture on top and press into the dough.
- Starting at the long end of the dough and tightly roll the dough up . Be sure to pinch the seams together.
- Cut the dough into 12 pieces and put the rolls into a greased 9×13 baking dish. I recommend using a serrated knife, but dental floss will also work. Cover the dough and let dough rise for 30 minutes.
- While the dough is rising, preheat the oven to 375 degrees F.
- Once the dough is ready, put it into the oven for approximately 22 – 25 minutes. The dough is done once it reaches an internal temperature of 190 degrees. Please not due to the pumpkin, rolls take a bit longer to bake than normal cinnamon rolls. If you notice the rolls getting too dark on top, add a piece of aluminum foil to the top to avoid them getting too brown.
- While the dough is baking, prepare the maple cream cheese frosting.
- In a bowl combine cream cheese, butter, and maple syrup for one minute or until well combined. Add the powdered sugar and mix until well combined.
- Once the rolls come out of the oven, let them rest for 5 minutes. Then spread the maple cream cheese frosting over them.
- Allow rolls to cool for a few minutes and serve. Leftovers should be stored in an air-tight container.
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