Name: Pumpkin Cinnamon Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 3 ½ cups all-purpose flour; 1 packet (2 ¼ tsp) active dry yeast; ½ cup pumpkin purée; ¾ cup milk, warm; ¼ cup sugar; 1 egg; ¼ cup unsalted butter, melted; 1 tsp vanilla extract; ½ tsp salt; 1 tsp cinnamon; ¼ tsp nutmeg; ¼ tsp ginger; ½ cup brown sugar; 1 ½ tbsp cinnamon; ¼ tsp nutmeg; ¼ cup unsalted butter, softened; 4 oz cream cheese, softened; 2 tbsp unsalted butter, softened; ½ cup powdered sugar; 1 tsp vanilla extract; 1–2 tbsp milk (as needed for consistency)

Fluffy, golden, and infused with warm spices, these Pumpkin Cinnamon Rolls are everything I crave in a cozy fall dessert. Made with real pumpkin purée in the dough and filled with a sweet cinnamon-brown sugar swirl, each roll is topped with a velvety cream cheese glaze that melts right into the warm, tender layers. Whether it’s for a holiday brunch or a weekend baking project, these rolls are irresistibly comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dough:

3 ½ cups all-purpose flour

1 packet (2 ¼ tsp) active dry yeast

½ cup pumpkin purée

¾ cup milk, warm

¼ cup sugar

1 egg

¼ cup unsalted butter, melted

1 tsp vanilla extract

½ tsp salt

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger

Filling:

½ cup brown sugar

1 ½ tbsp cinnamon

¼ tsp nutmeg

¼ cup unsalted butter, softened

Cream Cheese Glaze:

4 oz cream cheese, softened

2 tbsp unsalted butter, softened

½ cup powdered sugar

1 tsp vanilla extract

1–2 tbsp milk (as needed for consistency)

Directions

I start by dissolving the yeast in warm milk and letting it sit for 5–10 minutes until frothy.

In a large mixing bowl, I combine the flour, sugar, salt, cinnamon, nutmeg, and ginger.

I add the pumpkin purée, egg, melted butter, vanilla, and the frothy yeast mixture to the dry ingredients.

I mix until a dough forms, then knead it on a floured surface for 8–10 minutes until smooth and elastic.

Then I place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.

While the dough is rising, I mix the brown sugar, cinnamon, and nutmeg for the filling.

Once the dough has risen, I punch it down and roll it out into a 12×16-inch rectangle on a lightly floured surface.

I spread the softened butter over the dough, then sprinkle the cinnamon-sugar filling evenly over it.

Next I roll the dough up tightly from the long edge and slice it into 12 equal pieces.

I place the rolls in a greased 9×13-inch baking dish, cover, and let them rise again for 30–45 minutes.

I preheat the oven to 350°F (175°C) and bake the rolls for 20–25 minutes, until golden brown.

While they bake, I make the glaze by beating together the cream cheese and butter until smooth. I then add powdered sugar, vanilla, and just enough milk to get a creamy consistency.

I spread the glaze over the warm rolls and serve them fresh.

Servings and timing

Servings: 12 rolls

Prep Time: 25 minutes

Cooking Time: 25 minutes

Total Time: 1 hour 50 minutes

Calories per serving: Approximately 310 kcal

Variations

I sometimes add chopped pecans or walnuts to the filling for extra crunch. If I want a bolder flavor, I use pumpkin pie spice instead of the individual spices. For a more indulgent twist, I’ve also added a drizzle of caramel over the glaze. If I’m avoiding dairy, I substitute plant-based butter and cream cheese with great results.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I pop them in the microwave for about 20–30 seconds per roll, or warm them in a 300°F (150°C) oven for 8–10 minutes. If I’ve already glazed them, I loosely cover them with foil to keep the topping from melting too much.

FAQs

How do I know when the dough has risen enough?

I look for the dough to double in size and bounce back slightly when gently pressed. It usually takes about 1 to 1.5 hours in a warm kitchen.

Can I make these rolls ahead of time?

Yes, I often prepare the rolls and let them rise overnight in the fridge. In the morning, I bring them to room temperature for 30–45 minutes before baking.

Can I freeze these cinnamon rolls?

Absolutely. I freeze the unbaked rolls after shaping them. When ready to bake, I let them thaw and rise before baking as usual. Baked rolls also freeze well — I just skip the glaze until after reheating.

What’s the best way to roll and slice the dough?

I roll the dough tightly to ensure nice spirals. For slicing, I use unflavored dental floss or a sharp serrated knife to avoid squishing the rolls.

Can I use instant yeast instead of active dry yeast?

Yes, I can substitute instant yeast in the same quantity. I skip the blooming step and mix it directly with the dry ingredients.

Conclusion

These Pumpkin Cinnamon Rolls are my go-to fall treat — soft, spiced, and indulgent. The pumpkin adds a beautiful flavor and texture to the dough, and the cream cheese glaze makes every bite feel like a celebration. Whether I’m serving them for brunch, dessert, or a special holiday breakfast, they always disappear fast. I love how they bring a little autumn magic into my kitchen.

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