Pumpkin Cinnamon Rolls
These Pumpkin Cinnamon Rolls are the perfect fall twist on a classic! Filled with pumpkin puree and warm spices, they’re soft, fluffy, and finished with a maple cream cheese icing.
Cinnamon rolls are always a treat, but add pumpkin and warm spices to the dough and filling and suddenly they feel tailor-made for fall mornings. This pumpkin version is everything you love about the classic version with soft, fluffy layers, a gooey filling, and creamy icing, while packing in a little extra seasonal flavor.
Adding pumpkin to the dough adds a little flavor and keeps the dough nice and soft (and so easy to roll!), while the filling leans on pumpkin puree and brown sugar to make the spirals extra gooey. The frosting is another highlight: a tangy cream cheese base sweetened with maple syrup. It melts slightly over the warm rolls, coating the tops and sinking into the swirls.
If cinnamon rolls intimidate you, don’t be! You’ll mix, knead, rise, roll, and bake, and I have all the step-by-step instructions and photos you need. There’s also plenty of flexibility to prep ahead, too! I’ve made them the night before, let them rest in the fridge, and baked them in the morning for an easy breakfast treat that makes the whole house smell incredible.
If cinnamon rolls are your comfort food or holiday tradition, these pumpkin-spiced swirls are the seasonal upgrade you’ll want to make every fall!
Why You’ll Love This Recipe
- Soft and Fluffy Texture: Pumpkin keeps the dough soft and moist without weighing it down.
- Warm Fall Flavors: Cinnamon, nutmeg, ginger, and cloves in both the dough and the filling bring classic fall spices.
- Maple Cream Cheese Icing: Sweet, tangy, and ready with a fall twist!
- Beginner-Friendly Yeast Dough: Made with instant yeast, the dough comes together easily and is forgiving and easy to make.
- Perfect for Make Ahead: Assemble the rolls the night before, refrigerate, and bake in the morning.
Ingredients and Substitutions
Here’s what you’ll need to make these pumpkin cinnamon rolls, along with some key recipe notes and substitutions listed below
- Yeast: Instant yeast works best here, but dry active yeast can also be used; just bloom it in warm milk and sugar for a few extra minutes.
- Milk: Make sure the milk is warm, not hot. Too cold and your yeast won’t activate; too hot and you’ll kill it. Dairy-free alternatives like almond or oat milk will also work.
- Flour: To make these pumpkin cinnamon rolls gluten-free, use a high-quality 1:1 gluten-free baking blend.
- Spices: Cinnamon, nutmeg, ginger, and cloves can be substituted with pre-mixed pumpkin pie spice.
- Pumpkin Puree: Be sure to use 100% classic pumpkin puree, not pumpkin pie filling!
- Butter: A vegan butter substitute or margarine works for a dairy-free version.
- Cream Cheese: Use full-fat, brick-style cream cheese for the best texture. Vegan cream cheese works as a dairy-free option.
How to Make Pumpkin Cinnamon Rolls
- Mix the Dough: Combine the yeast, sugar, milk, pumpkin puree, and 2 cups of flour to the dough. Mix, then gradually add the remaining flour and spices. (If using dry active yeast instead of instant yeast, start by stirring the yeast into the warmed milk).
- Knead and Rise: Knead until smooth, then let the dough rise until doubled in size.
- Prepare the Filling: Stir together butter, pumpkin puree, sugar, and spices.
- Roll Out the Dough: Flatten into a rectangle and spread the filling over the surface.
- Shape the Rolls: Roll into a log, slice into 12 rolls, and arrange in a greased dish. Cover and let the rolls rise until puffy.
- Bake: Bake until golden and cooked through, then spread the maple cream cheese frosting over the warm rolls.
Pumpkin for Soft Rolls
Pumpkin puree isn’t just here for flavor – it also plays a big role in the structure and texture of these rolls. Adding pumpkin means you’re introducing extra water, natural sugars, and a little fiber, all of which affect the dough. More moisture makes a softer crumb, while sugars feed the yeast for better rise.
Kitchen Chemistry
Pumpkin puree provides extra water and sugar, which makes yeast dough rise higher and stay softer. The starches and fibers in pumpkin hold onto moisture during baking, helping them stay tender longer than traditional cinnamon rolls.
Of course, balance is important. Too much pumpkin, and your dough becomes dense and heavy. This is why the ratio of pumpkin puree to flour matters. We want enough pumpkin for flavor and moisture without overwhelming the gluten structure that gives rolls their signature fluff.
Tips and Tricks for the Best Pumpkin Cinnamon Rolls
- Check Your Yeast: If you are using active dry yeast, or if your instant yeast is older, proof the yeast first in warm milk and sugar. If it doesn’t foam, it’s dead – time to get new yeast!
- Measure Flour Correctly: For the best results, weigh your flour with a kitchen scale.
- Warm Rising Spot: Let the dough rise in a slightly warm oven (use the proof setting if your oven has one, or try placing a bowl of hot water in the bottom of the turned-off oven) or near a sunny window.
- Don’t Rush Rising: If your kitchen is cold, gve the dough extra time to double.
- Use Floss to Slice: Dental floss (unscented!) cuts clean rolls without squishing the dough.
- Make Ahead: Prep the rolls through the second rise, then refrigerate overnight and bake in the morning.
- Storage: Leftover cinnamon rolls should be stored in the refrigerator for up to 5 days. Microwave briefly to warm before enjoying. Rolls can also be baked ahead of time and frozen for up to 3 months.
- Recommended Tools: Stand Mixer | Mixing Bowls | Rolling Pin | 9×13-inch Baking Dish | Offset Spatula
More Cinnamon Roll Recipes
Pumpkin Cinnamon Rolls
These Pumpkin Cinnamon Rolls are the perfect fall twist on a classic! Filled with pumpkin puree and warm spices, they’re soft, fluffy, and finished with a maple cream cheese icing.
Ingredients
For the Dough:
- 2 1/4 teaspoons (7 grams) instant yeast (1 packet)
- 1 cup (227 grams) whole milk, warm (100-110°F)
- 1/3 cup (66 grams) granulated sugar
- 4 cups (480 gram) all-purpose flour, plus more for kneading
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup (1113 grams) pumpkin puree
For the Filling:
- 4 tablespoons (57 grams) unsalted butter, room temperature
- 1/4 cup (57 grams) pumpkin puree
- 1 cup (213 grams) brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Icing:
- 1/2 cup (113 grams) cream cheese, room temperature
- 1/4 cup (78 grams) maple syrup
- 1 cup (13 grams) confectioners' sugar
Instructions
- Make the Dough: In the bowl of a stand mixer or a large bowl, combine the yeast, warm milk, sugar, 2 cups of the flour, and the pumpkin puree. Mix using the paddle attachment. Switch to a dough hook, if available, and slowly add the rest of the flour and the spices. The dough will be sticky but should not cling to the sides of the bowl.
- Knead the Dough: Use the dough hook to knead the dough for 5 to 10 minutes, or until smooth (alternatively, turn the dough out onto a floured surface and knead the dough by hand). Add additional flour, a tablespoon at a time, during kneading if the dough is too sticky.
- First Rise: Grease and flour a large bowl. Transfer the kneaded dough to the bowl, cover, and let it rise for 1 to 1/2 hours in a warm location, until the dough has almost doubled in size.
- Make the Filling: While the dough rises, stir together all of the filling ingredients and set aside.
- Roll and Fill the Dough: When the dough has almost doubled, roll it out to a roughly 10-inch by 14-inch rectangle, then spread the filling over the dough, leaving a 1/2-inch border around the dough. Roll the long-side of the dough into a 14-inch long log, then cut into 12-equal pieces.
- Second Rise: Place the cinnamon rolls into a greased baking dish and let rise for 30-60 minutes covered in a warm location, until the rolls are puffed. Preheat the oven during the second rise.
- Bake the Rolls: Bake the rolls at 350°F for 30 minutes until golden brown. An instant-read thermometer inserted into the middle of one of the inside cinnamon rolls should register 190-200°F.
- Frost the Rolls: While the rolls are in the oven, make the icing by beating together the cream cheese, maple syrup, and confectioners' sugar until smooth. Let the pumpkin cinnamon rolls cool for 20-30 minutes, then spread the frosting over the warm cinnamon rolls.
Notes
- If you are using active dry yeast, or if your instant yeast is older, proof the yeast first in warm milk and sugar. If it doesn’t foam, it’s dead – time to get new yeast.
- Let the dough rise in a slightly warm oven (use the proof setting if your oven has one, or try placing a bowl of hot water in the bottom of the turned-off oven) or near a sunny window. If your kitchen is cold, give the dough extra time to double.
- Dental floss (unscented!) cuts clean rolls without squishing the dough.
- To make the rolls ahead of time, fill, roll, and slice them, then transfer the rolls to the refrigerator and allow them to rise slightly overnight. Continue with baking in the morning.
- Leftover cinnamon rolls should be stored in the refrigerator for up to 5 days. Microwave briefly to warm before enjoying. Rolls can also be baked ahead of time and frozen for up to 3 months.
- Recommended Tools: Stand Mixer | Mixing Bowls | Rolling Pin | 9×13-inch Baking Dish | Offset Spatula
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