Pumpkin Cinnamon Rolls Recipe Easy Homemade with Cream Cheese Frosting

The first time I baked these pumpkin cinnamon rolls, the smell alone almost made me do a happy dance right in my kitchen. Warm pumpkin spices swirling with gooey brown sugar, buttery dough, and that thick, creamy cream cheese frosting—honestly, it’s like autumn wrapped up in a swirl. If you’re anything like me, you crave the cozy flavors of pumpkin season way before the leaves even think about turning. These pumpkin cinnamon rolls are my go-to for chilly mornings, holiday brunches, and, let’s face it, any weekend when I want something special without a fuss.

I discovered this pumpkin cinnamon rolls recipe when I was experimenting with ways to use up leftover canned pumpkin. Let me tell you, it was a happy accident! The pumpkin adds moisture and a subtle earthy sweetness that transforms the classic cinnamon roll into something unforgettable. Over the years, I’ve tweaked and tested this recipe so many times, I could probably make it in my sleep. It’s become a family tradition—my kids ask for “pumpkin swirls” as soon as October hits, and I never say no.

What I love most is how easy these homemade pumpkin cinnamon rolls are, especially compared to some over-complicated bakery versions. You don’t need any fancy skills—just a little patience and a lot of excitement for that first bite. The cream cheese frosting? It’s the ultimate finishing touch, thick and tangy, melting into every swirl. Whether you’re baking these for a crowd or just treating yourself, this pumpkin cinnamon rolls recipe is pure comfort food magic. Grab your apron, and let’s get rolling (pun totally intended)!

Why You’ll Love This Pumpkin Cinnamon Rolls Recipe

• Quick & Easy: These pumpkin cinnamon rolls come together in about two hours, start to finish. Perfect for lazy weekends or when you want something special without spending your whole day baking.
• Simple Ingredients: No need to hunt for hard-to-find items—everything here is easy to find at any grocery store. You probably already have most of it in your pantry.
• Perfect for Fall Gatherings: These rolls are a showstopper for brunch, Thanksgiving breakfast, or a cozy afternoon snack with coffee. I’ve even served them at Halloween parties and they disappear fast!
• Crowd-Pleaser: I’ve tested this recipe at family gatherings and potlucks—it’s always the first platter to go. Even picky eaters (and folks who claim not to like pumpkin) end up asking for seconds.
• Unbelievably Delicious: The pumpkin makes the rolls extra soft and pillowy, while the cinnamon-sugar filling is gooey and rich. Top that with the luscious cream cheese frosting and, well, you’ll understand why I keep making these over and over.

This isn’t just another pumpkin cinnamon rolls recipe—it’s my best version, fine-tuned through trial and error (and a lot of taste-testing, not that I’m complaining). The secret? Mixing the pumpkin right into the dough for a subtle, earthy flavor and gorgeous color. I also use a touch more cinnamon than most recipes, because, let’s be real, that’s what makes a cinnamon roll irresistible. And the frosting? Cream cheese, butter, and just enough vanilla for that classic tangy-sweet combo.

These rolls aren’t just about flavor—they’re about comfort, nostalgia, and sharing a little homemade happiness. Whether you’re baking for your family, friends, or just yourself, I promise these pumpkin cinnamon rolls deliver the kind of joy that lingers long after breakfast is over. Try them once, and they’ll become your fall baking tradition too.

Ingredients Needed for Pumpkin Cinnamon Rolls with Cream Cheese Frosting

This easy homemade pumpkin cinnamon rolls recipe uses basic, wholesome ingredients for a soft, flavorful dough and a dreamy cream cheese frosting. Here’s what you’ll need:

• For the Dough:
  • 3 1/4 cups (400g) all-purpose flour (plus extra for dusting)
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 teaspoons (1 packet, 7g) instant yeast
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup (120ml) whole milk, warmed to 110°F/43°C
  • 1/4 cup (60g) unsalted butter, melted
  • 2/3 cup (160g) canned pumpkin purée (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
• For the Filling:
  • 1/3 cup (75g) unsalted butter, softened
  • 3/4 cup (150g) packed brown sugar (light or dark)
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Optional: 1/4 teaspoon ground cloves (for extra warmth)
• For the Cream Cheese Frosting:
  • 4 oz (115g) cream cheese, softened
  • 3 tablespoons (45g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 1-2 tablespoons milk (for thinner frosting)

Ingredient Tips: I like to use Libby’s pumpkin purée for the dough—super consistent texture. For the flour, King Arthur is my go-to for baking. If you want a gluten-free option, substitute with a 1:1 gluten-free all-purpose blend (I’ve tried Bob’s Red Mill and it works well). Can’t do dairy? Swap the milk and butter for non-dairy alternatives—just make sure they’re unsweetened so the rolls don’t get too sweet.

You can add chopped pecans or walnuts to the filling for crunch (my grandma always did this!). If you’re out of nutmeg or ginger, a little pumpkin pie spice will also do the trick. For the frosting, use block-style cream cheese for the best texture, not the whipped tub kind.

Equipment Needed

• Large Mixing Bowl: For mixing the dough. I use a glass bowl so I can watch the dough rise.
• Stand Mixer (optional): Makes kneading a breeze, especially if you have a dough hook. But honestly, you can totally knead by hand with a little elbow grease.
• Measuring Cups & Spoons: Accurate measurements make all the difference (a kitchen scale is even better if you have one).
• Rolling Pin: To roll out the dough evenly. In a pinch, a clean wine bottle works—been there, done that!
• Sharp Knife or Dental Floss: For slicing clean rolls. Unflavored dental floss slides right through without smooshing the dough.
• 9×13 inch (23x33cm) Baking Dish: Glass or metal both work. I prefer glass for even baking and easy cleanup.
• Plastic Wrap or Clean Towel: For covering the dough as it rises.
• Offset Spatula or Butter Knife: Makes spreading the filling simple and mess-free.
• Small Saucepan (optional): If you need to warm your milk or melt butter.

Budget Tip: If you don’t have a stand mixer, don’t worry! I made this recipe for years using just a bowl and wooden spoon. Just knead the dough by hand for a few extra minutes. Keep your baking dish in good shape by lining it with parchment paper if it tends to stick (trust me, soaking stuck-on sugar is no fun).

Preparation Method

1. Make the Dough:
   • In a large mixing bowl, whisk together 3 1/4 cups (400g) flour, 1/4 cup (50g) sugar, 2 1/4 teaspoons (7g) instant yeast, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger.
   • In a separate bowl, combine 1/2 cup (120ml) warm milk, 1/4 cup (60g) melted butter, 2/3 cup (160g) pumpkin purée, 1 egg, and 1 teaspoon vanilla. Mix until well blended.
   • Pour the wet ingredients into the dry ingredients. Stir until a shaggy dough forms. If using a stand mixer, use the dough hook on low.
   • Knead for 8-10 minutes (by hand or mixer) until the dough is smooth, elastic, and slightly tacky. If it’s super sticky, add 1 tablespoon flour at a time. The dough should pull away from the bowl but not look dry.
2. First Rise:
   • Shape dough into a ball and place in a greased bowl. Cover tightly with plastic wrap or a clean towel.
   • Let rise in a warm spot for 60–75 minutes, or until doubled in size. (Tip: I preheat my oven to the lowest temp for 2 minutes, then turn it off and pop the bowl inside—the perfect proofing box!)
3. Prepare Filling:
   • In a small bowl, mix 1/3 cup (75g) softened butter, 3/4 cup (150g) brown sugar, 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, and (optional) 1/4 teaspoon cloves. Stir until well combined and spreadable.
4. Roll Out the Dough:
   • Punch down the risen dough and turn it onto a floured surface. Roll into a 12×18 inch (30x45cm) rectangle, about 1/4 inch (0.5cm) thick.
   • Spread the cinnamon-sugar filling evenly over the dough, leaving a 1/2 inch (1cm) border at the edges.
5. Shape & Slice:
   • Starting from a long edge, roll the dough up tightly into a log. Pinch the seam to seal.
   • Slice into 12 even rolls using a sharp knife or unflavored dental floss (slide under the log, cross the ends, and pull to slice—no squishing!).
6. Second Rise:
   • Arrange rolls, cut side up, in a greased 9×13 inch (23x33cm) baking dish. Cover and let rise again for 30–40 minutes, until puffy and touching.
7. Bake:
   • Preheat oven to 350°F (175°C). Bake rolls for 23–27 minutes, or until golden brown and centers are cooked through (they’ll sound hollow when tapped, and a toothpick should come out mostly clean).
   • If rolls are browning too fast, tent loosely with foil for the last 10 minutes.
8. Make the Cream Cheese Frosting:
   • While the rolls bake, beat 4 oz (115g) cream cheese, 3 tablespoons (45g) butter, 1 cup (120g) powdered sugar, 1/2 teaspoon vanilla, and a pinch of salt until smooth. Add 1-2 tablespoons milk if you like a thinner glaze.
9. Frost and Serve:
   • Let the rolls cool in the pan for 10–15 minutes, then slather with cream cheese frosting while still warm.
   • Serve right away for maximum gooeyness!

Preparation Notes: If your dough isn’t rising, check your yeast (expired yeast is usually the culprit). If the filling leaks out during slicing, don’t stress—a little mess is part of the fun (and makes the bottoms extra gooey!).

Cooking Tips & Techniques

Over the years, I’ve had my fair share of cinnamon roll mishaps—over-proofed dough, undercooked centers, dry edges. Here’s what I’ve learned:

• Temperature Matters: Make sure your milk is warm, not hot. Too hot and you’ll kill the yeast; too cold and it won’t activate. I aim for “baby bath” warm—about 110°F (43°C).
• Don’t Over-Flour: The dough should be slightly sticky after kneading, not dry. If you add too much flour, the rolls turn out tough. Trust the process, and use oiled hands if needed!
• Even Filling Distribution: Spread the cinnamon-sugar mixture right to the edges (except for one short side), so every bite is gooey. If you have extra, sprinkle it over the tops before the second rise.
• Second Rise is Key: Don’t rush it! Rolls need to puff up and fill the pan for that classic, pull-apart texture. If your kitchen is cold, let them rise in the (turned-off) oven with the light on.
• Check for Doneness: The tops should be golden, but the real test is the center roll—it should spring back lightly and not feel doughy. If in doubt, bake an extra 2–3 minutes.

Honestly, my first batch of pumpkin cinnamon rolls was underbaked in the middle. Now I always check the center roll and, if I’m unsure, cover the pan with foil and give it a few more minutes. And if you want to prep ahead, you can refrigerate the shaped, unbaked rolls overnight, then let them warm up and rise before baking—makes holiday mornings so much easier!

Variations & Adaptations

• Gluten-Free Pumpkin Cinnamon Rolls: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve tried this with Bob’s Red Mill and it works—just add an extra tablespoon of milk if the dough is dry.
• Vegan/Dairy-Free: Use plant-based milk, vegan butter, and dairy-free cream cheese (like Kite Hill or Tofutti). Replace the egg with a flax egg (1 tablespoon ground flax + 2.5 tablespoons water, mixed and rested for 5 minutes).
• Nutty Crunch: Sprinkle 1/2 cup (60g) chopped pecans or walnuts over the filling before rolling up. My mom always did this for extra texture.
• Chocolate Pumpkin Cinnamon Rolls: Add 1/3 cup (60g) mini chocolate chips to the filling for a gooey, chocolatey twist.
• Mini Pumpkin Cinnamon Rolls: Roll the dough into a longer, thinner rectangle and slice into 24 “mini” rolls. Bake for 15–18 minutes—perfect for parties!

If you have a bread machine, you can mix and knead the dough using its dough setting, then shape and bake as usual. For a spicier kick, add a pinch of cardamom or allspice to the filling. I once tried swapping half the brown sugar for maple sugar—so good, especially with that cream cheese frosting! Don’t be afraid to play around and make these rolls your own.

Serving & Storage Suggestions

These pumpkin cinnamon rolls taste best served warm, straight from the oven, with the cream cheese frosting melting into each swirl. I love to plate them on a big rustic tray and dust with a little extra cinnamon for a Pinterest-worthy look. Pair with strong coffee or a chai latte for the ultimate fall breakfast.

Leftover rolls (if you have any!) keep well. Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat individual rolls in the microwave for 20–30 seconds, or cover the whole pan with foil and warm in a 300°F (150°C) oven for 10–12 minutes. You can also freeze unfrosted rolls—wrap tightly in plastic and foil, freeze up to 2 months, then thaw and frost when ready to serve. Honestly, the flavors get even cozier after a day as the spices mingle. Don’t skip that extra drizzle of frosting before serving leftovers—it brings them right back to life!

Nutritional Information & Benefits

Each pumpkin cinnamon roll (with frosting) is estimated at around 320 calories, with 7g protein, 48g carbs, and 12g fat. Pumpkin adds beta-carotene (hello, vitamin A!), fiber, and a subtle natural sweetness, which means you get a boost of nutrition along with all that cozy flavor. The cream cheese frosting provides calcium and protein, while the spices (cinnamon, nutmeg, ginger) bring their own antioxidant benefits.

This recipe can be made gluten-free or dairy-free with simple swaps, so everyone can enjoy. Allergens to watch for: wheat, dairy, eggs, and possibly nuts (if you add them). From a wellness perspective, I love that these rolls satisfy my sweet tooth but also give a little fiber and vitamins from the pumpkin—makes that second roll feel totally justified, you know?

Conclusion

So, why should you try this pumpkin cinnamon rolls recipe? Because it’s easy, comforting, totally irresistible, and just plain fun to make. Every swirl is packed with cozy pumpkin flavor and gooey cinnamon, finished with a dreamy cream cheese frosting. It’s the kind of recipe that turns ordinary mornings into something special and brings people together (even if it’s just your own little family crowding around the kitchen counter).

I’m honestly a little obsessed with these rolls, and I hope you will be too. Don’t be afraid to play with the flavors, frostings, or fillings—make it yours! If you give this recipe a try, let me know how it goes in the comments below. Share your photos, swap tips, and tell me your favorite pumpkin memories. Happy baking, and here’s to many more sweet, cinnamon-swirled mornings!

Frequently Asked Questions

How do I make pumpkin cinnamon rolls ahead of time?

Shape the rolls, cover tightly, and refrigerate overnight before the second rise. In the morning, let them come to room temperature and finish rising (about 45–60 minutes), then bake as usual.

Can I freeze pumpkin cinnamon rolls?

Yes! Freeze unfrosted baked rolls, tightly wrapped, for up to 2 months. Thaw overnight, then reheat and frost before serving for best taste and texture.

What if I don’t have instant yeast?

You can use active dry yeast instead. Just proof it in the warm milk with a pinch of sugar for 5–10 minutes before mixing with the other ingredients.

How do I keep the rolls soft and gooey?

Don’t overbake—check at 23 minutes and cover with foil if needed. Also, frost while the rolls are still warm so the icing soaks in a bit.

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast and puree your pumpkin, then measure the same amount. Make sure it’s not too watery; drain off excess liquid if needed for the best dough texture.

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