Pumpkin Cinnamon Rolls

Let me just start by saying: if Fall had a scent, it would be a pan of warm Pumpkin Cinnamon Rolls baking in the oven. You know what I’m talking about, that sweet smell of sugar and spice.

Now I know what you might be thinking, cinnamon rolls sound like a project. But trust me, this recipe is tested, kid-approved, and totally worth a little mixing and rolling. Plus, the dough comes together easily.

Whether you’re whipping them up for a slow Sunday morning, a Fall brunch party, or just to surprise the kids with something special after school, these Pumpkin Cinnamon Rolls are delicious.

Why You’ll Love These Pumpkin Cinnamon Rolls

Cinnamon rolls are the kind of treat that makes people smile before they even take a bite. And this pumpkin version? It takes everything we love about the classic and gives it a seasonal twist.

Here’s why these rolls are always a hit in our house:

• Soft, fluffy, melt-in-your-mouth dough with just the right amount of chew.
• Pumpkin flavor in both the dough and the frosting, so you get that warm, earthy sweetness in every bite.
• Spiced to perfection with cinnamon and nutmeg, because those cozy fall flavors just belong in your kitchen.
• Make-ahead friendly, perfect for brunch parties, holiday mornings, or just having a little treat on hand.

Ingredients for Cinnamon Rolls

How to Make Pumpkin Cinnamon Rolls

Step 1: Wake Up the Yeast
Gently warm the milk until it’s just above room temperature. In a small bowl, mix it with the yeast and granulated sugar. Give it a stir and let it rest in a warm place for about 10 minutes. You’ll know it’s ready when it looks bubbly and foamy on top.

Step 2: Blend the Wet Ingredients
In a large mixing bowl, combine the melted butter and eggs. Pour in your activated yeast mixture and whisk everything together until the texture is smooth and silky.

Step 3: Build the Dough
Gradually stir in the self-rising flour, cinnamon, nutmeg, and brown sugar. Once it becomes too thick to mix with a spoon, transfer the dough onto a floured surface. Knead gently with your hands for 2–3 minutes until the dough is soft, smooth, and springy. Pop it back into your bowl, cover with a kitchen towel, and let it rest somewhere warm for about 30 minutes, or until it doubles in size.

Step 4: Roll It Out and Add Filling
Once the dough has risen, dust your surface with flour and roll the dough into a large rectangle. Spread the pumpkin puree over the surface.

In a separate bowl, stir together some brown sugar, cinnamon, and nutmeg. Sprinkle this spiced sugar mix evenly over the pumpkin layer.

Step 5: Roll and Slice
Starting from one of the longer sides, roll the dough up into a tight log. Use a sharp knife or unflavored dental floss to slice the log into 1-inch thick rolls. (Floss gives super clean slices with no squishing!)

Step 6: Time to Bake
Line a 13×9-inch baking pan with parchment paper. Arrange the rolls in the pan, leaving just a bit of space between each one to give them room to puff up. Bake in a preheated oven at 320°F (160°C) for 20 minutes, or until they’re golden brown and your kitchen smells like a fall dream.

Step 7: Whip Up the Frosting
While the rolls are baking, make the frosting. In a small bowl, beat together the cream cheese, powdered sugar, pumpkin puree, and milk until smooth and creamy. If it’s too thick, add a tiny splash of water to loosen it up to your liking.

Step 8: Frost and Enjoy
Once the rolls are out of the oven and still warm (but not piping hot), spread the frosting generously over the tops. Let it sit for 5–10 minutes to melt slightly into all those swirls. Finish with a dusting of cinnamon on top for a little extra fall flair.

Fun Toppings & Twists

Once you’ve mastered the base recipe, it’s easy to put your own spin on it. Here are a few fun ideas:

• Cranberry Swirl: Add a thin layer of cranberry sauce before rolling for a sweet-tart surprise.
• Maple Frosting: Swap the milk in the frosting for maple syrup for extra richness.
• Nutty Delight: Sprinkle chopped walnuts or pecans in the filling for crunch.
• Mini Rolls: Use a mini muffin pan and slice thinner rolls for a bite-sized party version, so fun for brunch buffets!

Why These Rolls Are Perfect for Parties

You know those mornings when you want to serve something homemade and special but also not wake up at 5 a.m.? These are it. They’re crowd-pleasers, easy to make ahead, and you can even bake them in disposable trays if you’re taking them to a party.

Whether you’re making them for your family, a special brunch, or just because you need a little pick-me-up, they’re guaranteed to bring a smile.

Check Out More Pumpkin Recipes

• Chocolate Pumpkin Patch Brownie Cake
• Pumpkin Spiced Scones

Pumpkin Cinnamon Rolls

Print Recipe Pin Recipe

Ingredients

  

For the Dough:

• 1 cup milk lukewarm
• 1 tbsp dry yeast
• 3 tbsp granulated sugar
• 2 cups self-rising flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 2 eggs
• ½ cup pumpkin puree
• 2 tbsp brown sugar
• 1 stick melted butter that’s ½ cup

For the Frosting:

• 4 oz cream cheese half a standard pack
• ¼ cup powdered sugar
• ¼ cup pumpkin puree
• 2 tbsp milk more if you want a drizzlier glaze

Instructions

 

• Gently warm the milk until it’s just above room temperature. In a small bowl, mix it with the yeast and granulated sugar. Give it a stir and let it rest in a warm place for about 10 minutes. You’ll know it’s ready when it looks bubbly and foamy on top.
• In a large mixing bowl, combine the melted butter and eggs. Pour in your activated yeast mixture and whisk everything together until the texture is smooth and silky.
• Gradually stir in the self-rising flour, cinnamon, nutmeg, and brown sugar. Once it becomes too thick to mix with a spoon, transfer the dough onto a floured surface. Knead gently with your hands for 2–3 minutes until the dough is soft, smooth, and springy. Pop it back into your bowl, cover with a kitchen towel, and let it rest somewhere warm for about 30 minutes, or until it doubles in size.
• Once the dough has risen, dust your surface with flour and roll the dough into a large rectangle. Spread the pumpkin puree over the surface like you’re icing a giant pumpkin-flavored cookie.
• In a separate bowl, stir together some brown sugar, cinnamon, and nutmeg. Sprinkle this spiced sugar mix evenly over the pumpkin layer.
• Starting from one of the longer sides, roll the dough up into a tight log. Use a sharp knife or unflavored dental floss to slice the log into 1-inch thick rolls. (Floss gives super clean slices with no squishing!)
• Line a 13×9-inch baking pan with parchment paper. Arrange the rolls in the pan, leaving just a bit of space between each one to give them room to puff up. Bake in a preheated oven at 320°F (160°C) for 20 minutes, or until they’re golden brown and your kitchen smells like a fall dream.
• While the rolls are baking, make the frosting. In a small bowl, beat together the cream cheese, powdered sugar, pumpkin puree, and milk until smooth and creamy. If it’s too thick, add a tiny splash of water to loosen it up to your liking.
• Once the rolls are out of the oven and still warm (but not piping hot), spread the frosting generously over the tops. Let it sit for 5–10 minutes to melt slightly into all those swirls. Finish with a dusting of cinnamon on top for a little extra fall flair.