These Pumpkin Cinnamon Rolls are soft, chewy, and topped with a brown sugar cream cheese frosting that is perfection. You will love waking up to these treats on chilly Fall mornings!
Need more cinnamon roll inspiration? Try these scrumptious cinnamon rolls or even my cinnamon roll cake!
I must admit something – these are probably the best pumpkin cinnamon rolls I’ve ever tasted. Like better than Cinnabon good. They aren’t just your average cinnamon roll with some pumpkin spice sprinkled in. These rolls have pumpkin baked right in the dough! Plus extra pumpkin in the cinnamon filling. If pumpkin is your Fall season favorite, you are going to love this breakfast indulgence!
Why You Will Love this Pumpkin Cinnamon Rolls Recipe
- Easy to make
- Perfect make ahead recipe
- Soft and fluffy
- Packed with pumpkin flavor and warm fall spices
- Homemade is always better
How to Make Pumpkin Cinnamon Rolls
- Make the dough – Whisk together the warm milk, brown sugar, sugar and yeast in a medium bowl. Set aside to proof for 2 minutes. In the bowl of a stand mixer fitted with a paddle attachment, beat together the pumpkin puree, egg and yeast mixture for 2 minutes or until fully incorporated. Switch to a dough hook. Add the flour and mix to bring together. Add in the pumpkin pie spice and salt and beat to incorporate. Lastly, add the butter in and beat for another 6 minutes until completely incorporated and smooth. The dough will be very soft and sticky.
- Let the dough rise – Cover with a damp towel and place in a warm place to rise until doubled in size.
- Make the filling – Mix the brown sugar, cinnamon and pumpkin pie spice.
- Roll and Slice – Turn the dough out onto a well floured surface. Sprinkle a little bit of flour onto the top of the dough. Roll out into a rough 18×24 rectangle. Brush with butter and sprinkle on the brown sugar filling. Roll the dough up tightly into a log. Slice into 10 equal rolls, including the ends.
- Let the rolls rise – Place the rolls into a greased 8×10 baking pan. Cover with a damp towel and place into a warm place to rise until doubled in size.
- Bake – Place into the preheated oven to bake for 26-28 minutes or until golden on top and baked through.
- Frost – Add all of the ingredients except the heavy cream to the bowl of a stand mixer fitted with a paddle attachment. Beat together on medium high for 4 minutes. Add the milk in a tablespoon at a time until the frosting has reached an acceptable consistency. Spoon the frosting onto the top of the cinnamon rolls.
Substitutions:
- Brown sugar/granulated sugar – Either can be substituted in for the other in the dough and the filling but not the frosting.
- Heavy cream – In the frosting, you can use milk or even ½ and ½ in place of the heavy cream.
Tips:
- This dough can be made the night before and refrigerated overnight to rise. Once you are ready to roll the dough out, remove it from the fridge and let it warm up slightly for 10 minutes on the counter.
- When making the cream cheese frosting, be sure to beat the mixture well before adding the milk. If you have cream cheese clumps at the end, use a wooden spoon or rubber spatula to press the clumps against the side of the bowl to disperse them.
Storage:
- Cinnamon rolls may be stored in a baggie or airtight container in the fridge for up to 5 days or at room temperature for up to 3 days.
More Pumpkin Recipes to try
- Banana Pumpkin Struesel Muffins
- Chocolate Chip Pumpkin Spice Roll Cake
- Instant Pot Pumpkin Swirl Cheesecake
- Pumpkin Monkey Bread Muffins
- Pumpkin Pie with Walnut Streusel Topping
If you make these pumpkin cinnamon rolls please leave a comment & a rating so I know how you liked them. Enjoy!
Pumpkin Cinnamon Rolls
These Pumpkin Cinnamon Rolls are soft, chewy, and topped with a brown sugar cream cheese frosting that is perfection. You will love waking up to these treats on chilly Fall mornings!
Dough
- 1 C warm milk
- 3 tbsp brown sugar
- 3 tbsp sugar
- 1 tbsp yeast
- 1/2 C + 2 tbsp pumpkin puree
- 3 2/3 C flour
- 2 tsp pumpkin pie spice
- 3/4 tsp salt
- 5 tbsp butter (room temp)
Filling
- 1 1/2 C brown sugar
- 1 tbsp cinnamon
- 2 tsp pumpkin pie spice
- 3/4 C butter (room temp)
Frosting
- 8 oz cream cheese
- 3/4 C brown sugar
- 4 tbsp butter (room temp)
- 1 tsp vanilla
- 1/4 tsp salt
- 3-4 tbsp heavy cream (as needed)
To make the cinnamon roll dough, whisk together the warm milk, brown sugar, sugar and yeast in a medium bowl. Set aside to proof for 2 minutes. In the bowl of a stand mixer fitted with a paddle attachment, beat together the pumpkin puree, egg and yeast mixture for 2 minutes or until fully incorporated. Switch to a dough hook. Add the flour and mix to bring together. Add in the pumpkin pie spice and salt and beat to incorporate. Lastly, add the butter in and beat for another 6 minutes until completely incorporated and smooth. The dough will be very soft and sticky. Cover with a damp towel and place in a warm place to rise until doubled in size.
Once the dough has risen, make the filling by mixing the brown sugar, cinnamon, and pumpkin pie spice. Turn the dough out onto a well-floured surface. Sprinkle a little bit of flour onto the top of the dough. Roll out into a rough 18×24 rectangle. Brush with butter and sprinkle on the brown sugar filling. Roll the dough up tightly into a log. Slice into 10 equal rolls, including the ends. Place the rolls into a greased 8×10 baking pan. Cover with a damp towel and place into a warm place to rise until doubled in size.
Preheat the oven to 350 F while the cinnamon rolls rise. Once risen, place into the preheated oven to bake for 26-28 minutes or until golden on top and baked through. Once baked, remove from the oven and place onto a cooling rack to cool for several minutes before frosting.
To make the frosting, add all the ingredients except the heavy cream to the bowl of a stand mixer fitted with a paddle attachment. Beat together on medium high for 4 minutes. Add the milk in a tablespoon at a time until the frosting has reached an acceptable consistency. Spoon the frosting onto the top of the cinnamon rolls.
