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These pumpkin cinnamon rolls take everything you love about classic rolls and infuse it with cozy pumpkin-spice warmth. Soft, spiced dough filled with cinnamon sugar is baked with a pumpkin cream pour-over that keeps the rolls extra tender and buttery.
Finished with a thick layer of cream cheese frosting, they’re the ultimate autumn breakfast or brunch recipe.
Here’s Why This Pumpkin Cinnamon Roll Recipe Works
Pumpkin in every layer: Pumpkin purée goes into both the dough and the cream soak, doubling down on moisture and earthy sweetness.
Melt-in-your-mouth texture: The cream mixture sinks into the rolls as they bake, making them impossibly soft and rich.
Warm spices: Pumpkin pie spice in both the dough and cream adds warmth and depth that complements the sweetness perfectly.
Rich, tender dough: Butter and eggs give the dough its soft, pillowy texture and golden color. The kind of bakery-style roll that pulls apart beautifully.
Craving something classic? Try my original sticky cinnamon rolls. They are gooey, buttery, and baked with a brown sugar glaze that caramelizes in the pan.
For an easy, hands-off option, check out my no-knead cinnamon raisin bread. It’s swirled, soft, and perfect for toasting.
Recipe Tips
Use thick pumpkin purée: Whether canned or homemade, make sure your pumpkin isn’t watery or the dough will turn gummy.
Start with less flour: The dough should feel soft and elastic, not dense. Add flour gradually and stop once it pulls cleanly from the bowl.
Soften, don’t melt, the filling butter: This helps the brown sugar-cinnamon mix stay spreadable and cling to the dough without leaking out.
Let the dough rise in a warm spot: If your kitchen is chilly, place the bowl in a turned-off oven with the light on. It helps the yeast work faster and gives the dough a better rise.
Don’t overbake: Start checking around the 20-minute mark. Rolls that go too long lose their soft, gooey center.
Spread the filling all the way to the edges: This ensures every bite has cinnamon sugar flavor and helps the spirals stick together as they rise.
Soften the frosting: Let the frosting sit at room temp while the rolls bake.
Frost in two stages: Spread half the frosting over the buns while they’re hot so it melts into the swirls and creates a warm cream cheese glaze, then add the rest once they’ve cooled slightly for a thick, creamy finish.
Cut clean, even slices: Use unflavored dental floss or a serrated knife to slice the log without squishing it. Clean cuts help the rolls rise uniformly in the pan.
Want to mix it up? My maple cream cheese frosting adds a cozy, fall flavored twist that pairs beautifully with these pumpkin rolls.
Common Questions, Answered
Yes, just dissolve it in the warm milk with a pinch of sugar and let it sit for 5–10 minutes until foamy before adding to the dough.
Yes. Assemble the rolls, cover the pan, and refrigerate overnight. Let them come to room temp and rise until puffy. Pour the cream mixture over them before baking.
You don’t have to, but it adds major moisture and pumpkin flavor. If you want to skip it, the bake time remains the same.
Pumpkin Cinnamon Buns
These pumpkin cinnamon buns go all in with pumpkin in the dough, pumpkin in the cream soak, and warm spices baked throughout. The rolls come out plush and sticky in the center, with rich cream cheese frosting melted into the swirls. Bake them once and they’ll be your go-to for fall baking.
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Pumpkin Cinnamon Rolls
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Ingredients
Dough
- ¾ cup whole milk, warmed slightly, 177 grams
- ⅓ cup granulated sugar, 67 grams
- ½ cup pumpkin puree, (not pie filling), 120 grams
- 8 tablespoons butter, melted, 113 grams
- 2 large eggs
- 4 to 5 cups all-purpose flour, 480 to 600 grams
- 2 ¼ teaspoons instant dry yeast
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
Cinnamon Sugar Filling
- 1 cups brown sugar, packed, 200 grams
- 2 to 3 tablespoons ground cinnamon
- ½ cup butter, softened, 113 grams; 1 stick
Pumpkin Cream Pour Over
- ¾ cup heavy cream, 180 grams
- ¼ cup pumpkin puree, (not pie filling), 60 grams
- 3 tablespoons brown sugar
- 2 teaspoons pumpkin pie spice
Frosting
- 8 ounces cream cheese, softened
- 8 tablespoons butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Make the Dough
- Add the warm milk, sugar, pumpkin purée, melted butter, and eggs to the bowl of your stand mixer and give it a quick whisk to combine.
- Add 4 cups of flour, the yeast, salt, and pumpkin pie spice.
- Using the dough hook, mix on low speed until everything comes together, then increase to medium-low and let the mixer knead until the dough starts to pull cleanly away from the sides of the bowl. If it’s still sticky, sprinkle in more flour, a little at a time. The dough should be soft but not sticky. Let the mixer knead the dough on medium speed for about 5 minutes, or until the dough is smooth and elastic.
- Cover the bowl and set it in a warm spot until it’s puffy and almost doubled in size, about 1 to 2 hours.
Make the Filling
- In a medium bowl, stir the brown sugar and cinnamon together. Add the softened butter and blend until it is a smooth, spreadable paste. Set it aside until the dough is rolled out and ready to fill.
Assemble the Rolls
- Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12 by 18 inches.
- Spread the blended cinnamon-sugar filling evenly over the rolled-out dough, going all the way to the edges.
- Starting with the long edge, roll the dough into a snug log. Pinch the seam closed.
- Use a serrated knife or dentil floss to slice the log into 12 even rolls, about 1 ½ inches thick. Place the rolls in a grease a 9×13-inch pan. Cover loosely with plastic wrap, and let them rise in a warm spot until almost doubled and puffy, about 1 to 1 ½ hours.
Pumpkin Cream Pour Over
- In a small bowl or liquid measuring cup, whisk together the heavy cream, pumpkin purée, brown sugar, and pumpkin pie spice until smooth.
- Once the rolls have finished rising and are puffy, gently pour the pumpkin cream mixture evenly over the top. It will settle between the rolls and soak into the dough as they bake, giving them extra softness and more pumpkin flavor.
Bake
- Preheat the oven to 350°F. When the oven is finished heating, uncover the pan and bake for 20 to 30 minutes, rotating halfway through, until the rolls are golden brown. If you have a thermometer, the center of the cinnamon rolls should read 190°F.
Make the Frosting
- Beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla, and salt. Beat on medium speed for 2 to 3 minutes, stopping occasionally to scrape down the sides.
- Spread half of the frosting over the hot rolls right out of the oven so it melts into the layers. Let them cool for 10 to 15 minutes, then spread the remaining frosting on top. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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