The Ultimate Homemade Pumpkin Cinnamon Rolls with Cream Cheese Frosting: A Fall Baking Essential
Prepare to be enchanted by these truly divine homemade pumpkin cinnamon rolls. Each roll is a masterpiece, crafted with fluffy, pumpkin-infused dough, generously swirled with an irresistible blend of brown sugar, warm cinnamon, and aromatic nutmeg. The crowning glory? A velvety smooth, pumpkin-flavored cream cheese frosting that melts into every tender bite, creating an experience that’s nothing short of pure bliss. These aren’t just any cinnamon rolls; they are a celebration of fall, designed to bring warmth, comfort, and incredible flavor to your table. Whether you’re gathering with family for a holiday breakfast or simply craving a sweet, spiced treat on a crisp autumn morning, these rolls are guaranteed to impress.
Why This Pumpkin Cinnamon Roll Recipe Works So Well
These pumpkin cinnamon rolls are truly extraordinary, setting a new standard for a beloved classic. The secret lies in a carefully developed dough that incorporates real pumpkin puree, not just for a subtle, earthy flavor that hints at autumn, but also for an incredibly soft, pillowy texture that stands out from traditional cinnamon rolls. This thoughtful addition ensures every bite is moist and tender, a testament to the effort put into perfecting the foundation of this recipe.
Beyond the luscious dough, the filling is a symphony of warm fall spices. A generous layer of softened butter creates the perfect canvas for a rich blend of brown sugar, pungent cinnamon, and fragrant nutmeg. As the rolls bake, these spices caramelize into a gooey, aromatic swirl that is both comforting and intensely flavorful. This perfectly balanced spice mixture elevates the rolls, making them truly irresistible.
And what’s a cinnamon roll without its frosting? Our recipe features an indulgent pumpkin-flavored cream cheese frosting that adds a tangy, sweet counterpoint to the spiced rolls. The combination of creamy butter, rich cream cheese, a hint of pumpkin puree, and a touch of pumpkin pie spice creates a topping that is smooth, decadent, and perfectly complements the warm rolls. This frosting isn’t merely an afterthought; it’s an integral part of the experience, contributing to the “over-the-top divine” nature of these autumn treats.
Making homemade cinnamon rolls might seem like a labor-intensive task, but the results—big, soft, warm, and utterly delicious—are undoubtedly worth every bit of love and effort invested. This recipe ensures a successful, delightful baking adventure that will fill your home with the intoxicating aromas of fall.
Key Ingredients You’ll Need for Pumpkin Cinnamon Rolls
Crafting these delectable pumpkin cinnamon rolls requires a handful of common baking ingredients, thoughtfully combined to create a rich, spiced, and utterly delightful treat. Below is a general overview of the components. For precise measurements and detailed instructions, be sure to consult the printable recipe card located at the end of this post.
Ingredient Spotlight: Tips for Success & Substitutions
Understanding the role of each ingredient and how to handle it properly is crucial for baking success. Here’s a deeper dive into the key components of our pumpkin cinnamon rolls:
YEAST: Active dry yeast is the leavening agent for our fluffy dough. The most critical factor is ensuring your yeast is fresh and active; always check the expiration date. To activate it, the warm water you use should be precisely between 105°F and 110°F. Water that’s too cool won’t wake up the yeast, while water that’s too hot will kill it, preventing your dough from rising. You’ll know it’s working when a foamy layer forms on the surface after 5-10 minutes. If you prefer, instant or quick-rise yeast can be substituted. In this case, you can often mix it directly with the dry ingredients, but always follow the specific instructions on your package for the best results, as activation temperatures might vary slightly.
FLOUR: All-purpose flour forms the structure of our rolls. Proper measurement is paramount in baking, as too much or too little flour can drastically change the dough’s consistency. The recommended method is “scoop and sweep”: gently scoop the flour into your measuring cup until overflowing, then use the flat back of a butter knife to level it off without packing it down. Avoid shaking, tapping, or compressing the flour into the cup, as this can add up to 25% more flour than needed, resulting in dense, dry rolls. For an even more precise result, consider measuring flour by weight if you have a kitchen scale.
BUTTER: This recipe utilizes softened unsalted butter in both the dough and the rich filling. For the dough and frosting, “softened” means it should yield slightly when gently pressed. However, for the filling, you’ll want “extra soft” butter, meaning it should be fully at room temperature, almost spreadable, and your finger should easily sink into it. This ensures it spreads smoothly over the dough for an even swirl. To soften butter, cut it into slices and let it rest at room temperature for about 30-40 minutes. Avoid melting it in the microwave, as this can alter its consistency for baking.
PUMPKIN PUREE: This is a star ingredient, providing subtle pumpkin flavor, vibrant color, and essential moisture to the dough and frosting. It’s crucial to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. The puree adds a beautiful tender crumb to the rolls, enhancing their overall texture and seasonal appeal.
SPICES (Cinnamon & Nutmeg): The classic warm spices – ground cinnamon and nutmeg – are at the heart of the filling. These two powerhouse flavors perfectly complement the pumpkin. For an extra layer of warmth, you can also consider adding a pinch of ground ginger or cloves, or even using a pre-mixed pumpkin pie spice blend for a convenient all-in-one option. Adjust the quantity to your personal taste, but the provided measurements ensure a wonderfully aromatic and flavorful swirl.
SUGAR (Granulated, Brown, Powdered): Each type of sugar plays a distinct role. Granulated sugar sweetens the dough and activates the yeast. Brown sugar, with its molasses content, provides depth of flavor and moisture to the filling, contributing to that irresistible gooey texture. Powdered sugar (confectioners’ sugar) is essential for creating a smooth, lump-free pumpkin cream cheese frosting that melts beautifully over the warm rolls.
CREAM CHEESE: The tangy cream cheese is the foundation of our luscious frosting. Like butter, it needs to be properly softened to room temperature before mixing. Cut it into cubes and let it sit for 30-40 minutes. Skipping this step often results in small, undesirable chunks of cream cheese throughout your frosting, no matter how much you beat it. For a simpler alternative, you can certainly make a classic cream cheese frosting if you prefer to omit the pumpkin flavor in the topping.
MILK & EGGS: Warm milk contributes to the richness and tenderness of the dough, while lightly beaten eggs add structure, richness, and help with browning. Ensure your milk is warm (similar temperature to the yeast water) to encourage optimal yeast activity, but not hot enough to cook the eggs.
VANILLA EXTRACT: A touch of vanilla enhances all the other flavors, adding a subtle warmth and sweetness to the dough.
How to Craft Your Delicious Pumpkin Cinnamon Rolls
Embark on a delightful baking journey with these step-by-step photos and instructions, designed to guide you visually through the process of making these incredible pumpkin cinnamon rolls. For a printer-friendly version complete with precise measurements and comprehensive instructions, you can easily Jump to Recipe at the bottom of this page.
- Activate the Yeast: In a small bowl, combine the warm water (between 105-110°F), 1 teaspoon of granulated sugar, and the active dry yeast. Gently stir, then let this mixture sit undisturbed for 5-10 minutes. You’re looking for a noticeable foamy layer to form on top, which indicates your yeast is alive and ready to work its magic.
-
- Combine Dry Ingredients: In a large mixing bowl, whisk together the measured all-purpose flour, remaining granulated sugar, and kosher salt. Whisking ensures these ingredients are evenly distributed, which is important for the dough’s consistency.
-
- Mix Wet Ingredients into Dry: Add the softened butter, lightly beaten eggs, vanilla extract, pumpkin puree, warm milk, and the activated yeast mixture to the large bowl with the dry ingredients. Use a sturdy wooden spoon to mix everything together until a cohesive dough forms. While a stand mixer with a dough hook can certainly make this process easier, it’s not strictly necessary; a good arm workout will suffice! The dough will be slightly sticky at this stage.
-
- First Rise: Cover the bowl containing your pumpkin cinnamon roll dough with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot to rise for approximately 45 minutes. During this time, the dough should noticeably increase in size, becoming light and airy. A slightly warm oven (turned off, with just the light on) or a sunny spot on your counter works perfectly.
-
- Roll Out the Dough: Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured surface. Using a rolling pin, roll the dough out into a large rectangle, aiming for dimensions of approximately 15×20 inches. Strive for an even thickness across the entire surface to ensure uniform rolls.
-
- Prepare the Filling: In a separate small mixing bowl, combine the brown sugar, nutmeg, and cinnamon for the filling. Now, evenly spread the extra soft butter over the entire surface of the rolled-out dough, going almost to the edges. Then, generously sprinkle the prepared sugar and spice mixture over the butter. Once the filling is evenly distributed, carefully roll the dough tightly into a log, starting from one of the longer sides. A tight roll ensures beautiful, well-defined swirls in your baked rolls.
-
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of butter. This prevents sticking and ensures easy removal of your baked rolls.
- Slice and Second Rise: The easiest way to get perfectly round, un-squished rolls is to use unflavored dental floss! Slide a piece of floss under the log, cross it over the top, and pull to slice. Cut the dough into 12 equal rolls, aiming for approximately 1.5-inch thick slices. Arrange the sliced rolls snugly into your prepared baking dish. Cover them again and let them rise in a warm place for another 30 minutes, or until they have noticeably doubled in size. While your rolls are enjoying their second rise, preheat your oven to 350°F (175°C) to ensure it’s at the correct temperature when they’re ready to bake.
-
- Bake to Golden Perfection: Place the baking dish in the preheated oven and bake for 25-30 minutes. The rolls are done when they are beautifully golden brown on top and cooked through in the center. To test for doneness, you can gently prod a roll in the center; it should feel springy. Remove from the oven and allow them to cool slightly in the pan while you prepare the irresistible frosting.
-
- Whip Up the Frosting: In a medium mixing bowl, use a hand mixer to beat the softened butter and softened cream cheese until the mixture is beautifully smooth and creamy. This can take a few minutes. Next, add the pumpkin puree and pumpkin pie spice, mixing until thoroughly combined. Finally, gradually add the powdered sugar, one cup at a time, beating until the frosting is completely smooth, thick, and lump-free.
- Frost and Enjoy: While the rolls are still warm (but not piping hot), generously spread the freshly made pumpkin cream cheese frosting over them. The warmth of the rolls will allow the frosting to slightly melt and seep into every crevice, enhancing the overall experience. Serve immediately and savor every glorious bite of these homemade pumpkin cinnamon rolls!
-
Frequently Asked Questions & Expert Tips for Pumpkin Cinnamon Rolls
Once your delicious pumpkin cinnamon rolls have completely cooled, transfer any leftovers to an airtight container. They will keep beautifully at room temperature for up to 4 days, maintaining their softness and flavor. For an extra treat, you can easily rewarm them in the microwave for 15-30 seconds to bring back that freshly baked warmth and gooeyness.
Yes, you can absolutely freeze pumpkin cinnamon rolls, particularly if you want to enjoy them fresh later. The best method is to freeze them unbaked. After you’ve rolled and sliced the dough and placed the rolls in the baking dish, but *before* their second rise, cover them very well with several layers of plastic wrap and then foil. Transfer them to the freezer for up to 2 weeks. Freezing for longer periods can risk diminishing the yeast’s activity. When you’re ready to bake, thaw them overnight in the refrigerator. The next morning, remove them from the fridge and let them sit at room temperature until the dough has doubled in size (this may take 2-4 hours, depending on your room temperature). Then, bake as directed in the recipe.
Cinnamon rolls are indeed a labor of love, requiring a fair amount of time for preparation and rising. Fortunately, you can prepare them in advance to enjoy fresh rolls without all the morning rush! The most effective way is to par-bake them. Follow the recipe instructions for preparing the dough and shaping the rolls. Bake them for a shorter duration, around 10-15 minutes, or until they are puffed up and set but still pale in color – you do not want them to brown. Let them cool completely, then cover tightly with plastic wrap and refrigerate for up to 2-3 days. When you’re ready to serve, simply bake the par-baked rolls for an additional 10-15 minutes (or until golden brown and heated through), then top with freshly made or pre-made frosting. You can also prepare the frosting in advance and store it in the refrigerator (or freeze for longer storage). If frozen, let it thaw, then beat it well to restore its creamy texture before frosting.
The key to super soft rolls lies in not over-flouring the dough during kneading and rolling, and allowing sufficient rising time in a warm, draft-free environment. Also, ensuring your yeast is active and your milk is warm (not hot!) will contribute to a vigorous rise. Don’t overbake them; once they’re golden, they’re likely done. Overbaking can lead to dry rolls.
If your dough isn’t rising, the most common culprits are inactive yeast or water that was too hot/cold during activation. Double-check your yeast’s expiration date. Ensure your rising environment is warm enough (75-85°F is ideal). If after an hour there’s no noticeable change, your yeast might be dead, and it’s best to start with fresh yeast.
Delightful Serving Suggestions for Your Pumpkin Cinnamon Rolls
These warm, fluffy pumpkin cinnamon rolls are incredibly versatile and perfect for a variety of occasions throughout the fall season and beyond. Enjoy them fresh from the oven, perhaps with a steaming cup of your favorite coffee, a comforting mug of herbal tea, or a glass of cold milk for a truly satisfying experience. They make an unforgettable breakfast, especially on a leisurely weekend morning or during holiday gatherings like Thanksgiving or Christmas. Beyond breakfast, they can transform into a decadent brunch centerpiec, or even a comforting dessert to share with loved ones after a hearty fall meal. For an extra touch of indulgence, consider serving them alongside a scoop of vanilla bean ice cream or a dollop of whipped cream. The possibilities are endless when it comes to enjoying these spiced, sweet treats!
Explore More Delicious Cinnamon Roll Recipes
If you’ve fallen in love with the magic of homemade cinnamon rolls, you’ll be thrilled to discover more variations and creative twists to satisfy your sweet cravings. Dive into these other fantastic recipes:
- Quick Orange Rolls: A bright and zesty spin on the classic, perfect for a refreshing change.
- Cinnamon Roll Cookies: All the flavor of cinnamon rolls in a convenient, bite-sized cookie format.
- Cinnamon Roll Casserole: A fantastic make-ahead option, combining rolls into a comforting breakfast bake.
- Cinnamon Roll Smoothie: A healthier way to enjoy your favorite flavors, packed into a refreshing drink.
I absolutely adore sharing my passion for baking and cooking with all of you! To make sure you never miss out on new, mouth-watering recipes, I offer a convenient newsletter delivered right to your inbox every time a new creation posts. Simply subscribe here and start receiving your free daily recipes – it’s the easiest way to stay inspired in the kitchen!
Pumpkin Cinnamon Rolls
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Pin It
Rate It
Save ItSaved!
Ingredients
Pumpkin Dough
- ⅓ cup warm water
- 1 teaspoon granulated sugar
- 2 ¼ teaspoon active dry yeast 1 packet
- 5 cups all purpose flour
- ⅓ cup granulated sugar
- ⅛ teaspoon kosher salt
- ¾ cup unsalted butter softened
- 2 eggs
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
- ⅔ cup warm milk
Filling
- 5 Tablespoons unsalted butter extra soft
- ⅔ cup brown sugar packed
- 2 Tablespoons ground cinnamon
- 1 teaspoon nutmeg
Pumpkin Cream Cheese Frosting
- 4 Tablespoons unsalted butter softened
- 4 ounces cream cheese softened
- 1 teaspoon pumpkin pie spice
- ¼ cup pumpkin puree
- 2 ½ cups powdered sugar
Things You’ll Need
-
Mixing bowls
-
Hand mixer
-
13×9 baking dish
-
Rolling pin
Before You Begin
- Yeast Activation: Always ensure your active dry yeast is not expired for optimal results. The warm water in the recipe should be precisely between 105°F and 110°F when added to the yeast. Temperatures lower than this will not activate the yeast, while anything higher will kill it, preventing your dough from rising properly.
- Accurate Flour Measurement: Proper flour measurement is crucial for successful baked goods. Utilize the “scoop and sweep” method: gently scoop flour into a measuring cup and use the flat back of a butter knife to level it off. Do not pack, shake, or tap the flour down, as this will lead to excess flour and a dense, dry dough.
- Butter Consistency: “Extra soft butter” for the filling means it should be fully at room temperature, almost spreadable. A gentle finger press should create an easy indentation. For “regular softened butter” (for dough and frosting), cut it into slices and allow it to sit at room temperature for approximately 30-40 minutes until slightly yielding.
- Cream Cheese Softening: To achieve a smooth, lump-free frosting, ensure your cream cheese is properly softened. Cut it into cubes and let it rest at room temperature for 30-40 minutes. Insufficiently softened cream cheese will result in small, stubborn chunks in your frosting.
Instructions
For The Dough
-
In a small bowl, add the warm water (105-110°F), 1 teaspoon of sugar, and yeast. Stir gently and let it sit for 5-10 minutes, or until a foamy layer forms on the top, indicating active yeast.
-
In a large mixing bowl, thoroughly whisk together the flour, the remaining ⅓ cup granulated sugar, and salt until well combined.
-
To the flour mixture, add the softened butter, lightly beaten eggs, vanilla extract, pumpkin puree, warm milk, and the activated yeast mixture. Mix with a sturdy wooden spoon (or a stand mixer with a dough hook on low speed) until a soft, cohesive dough forms. Knead lightly for 2-3 minutes until smooth.
-
Cover the bowl with plastic wrap or a clean kitchen towel and place in a warm, draft-free environment to rise for approximately 45 minutes, or until the dough has doubled in size.
-
Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and use a rolling pin to roll it out into a large rectangle, about 15×20 inches, ensuring an even thickness.
For The Filling
-
In a small mixing bowl, combine the brown sugar, ground cinnamon, and nutmeg. Evenly spread the extra soft butter over the entire surface of the rolled-out dough, leaving a small border. Generously sprinkle the spice mixture over the butter. Tightly roll the dough into a log, starting from one of the longer sides.
-
Lightly grease a 9×13 inch baking dish with cooking spray or butter.
-
Using unflavored dental floss or a sharp knife, cut the dough log into 12 equal rolls (approximately 1.5 inches thick). Place the rolls into the prepared baking dish, ensuring they are snugly arranged. Cover the dish and leave in a warm place for 30 more minutes, or until the rolls have visibly doubled in size. While the rolls rise, preheat your oven to 350°F (175°C).
-
Bake the rolls in the preheated oven for 25-30 minutes, or until they are golden brown on top and cooked through. Remove from the oven and allow them to cool slightly in the pan while you prepare the frosting.
For The Cream Cheese Frosting
-
In a medium mixing bowl, using a hand mixer, beat the softened butter and softened cream cheese together until the mixture is smooth, light, and creamy (about 2-3 minutes). Add the pumpkin puree and pumpkin pie spice, mixing until just combined. Gradually add the powdered sugar, beating on low speed initially to prevent a cloud of sugar, then increasing to medium-high until the frosting is completely smooth, thick, and fluffy. Frost the warm pumpkin cinnamon rolls generously and enjoy!
Expert Tips & FAQs
- Storage: Fully cooled leftover pumpkin cinnamon rolls can be stored in an airtight container at room temperature for up to 4 days. For optimal freshness and gooeyness, rewarm individual rolls in the microwave for 15-30 seconds.
- Freezing Instructions: To freeze unbaked rolls, prepare them through rolling and slicing, then place them in your baking dish. Cover the dish tightly with several layers of plastic wrap and then aluminum foil. Freeze for up to 2 weeks (longer risks yeast viability). Thaw overnight in the refrigerator. In the morning, let them rest at room temperature until doubled in size before baking as directed.
- Make-Ahead Method (Par-baking): For convenience, you can par-bake the rolls. Prepare and bake them for 10-15 minutes (they should be pale, risen, and set, not browned). Allow them to cool completely, then cover tightly with plastic wrap and refrigerate for up to 2-3 days. When ready to serve, bake for an additional 10-15 minutes or until golden brown, then frost. The frosting can also be made in advance and stored in the fridge or freezer; just re-whip it to restore its texture before use.
- Achieving a Perfect Swirl: For distinct, beautiful swirls, ensure your butter for the filling is extra soft and spread evenly. Roll the dough tightly and consistently into a log. Using dental floss to slice the rolls helps maintain their round shape without squishing the layers.
- Avoiding Dry Rolls: Don’t overbake! Keep a close eye on your rolls, removing them from the oven as soon as they are golden brown. An oven thermometer can help ensure your oven is heating accurately. Also, ensure you don’t add too much flour to the dough.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.