Pumpkin Cinnamon Rolls

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Last Updated on August 20, 2026 by Kiersten James

These homemade pumpkin cinnamon rolls are soft, fluffy, and topped with cream cheese frosting – an easy fall breakfast made with real pumpkin puree.

Every year after I start baking pumpkin recipes, I end up with a bit of pumpkin left in the refrigerator.

Sometimes it goes into pumpkin chocolate chip cookies, or another loaf of bread, but one of my favorite ways to use it will always be these cinnamon rolls.

The pumpkin doesn’t make them taste overwhelmingly like pumpkin. It just gives the dough a beautiful golden color and keeps the rolls soft after baking.

My oldest child is a strong opponent to anything pumpkin spice, but she eats these without a problem.

These are fine as an “overnight” cinnamon roll if you’re short on time. After rolling and slicing, place the dish in the refrigerator covered in plastic until you’re ready to bake (up to 24 hours).

If you’re baking your way through pumpkin season, these are well worth making at least once.

Why You’ll Love These Pumpkin Cinnamon Rolls

• Pumpkin keeps the dough soft without making it heavy.
• The dough is easy to mix, knead, and roll out.
• Can be made the night before if you’re planning a holiday breakfast.
• Freeze well (unfrosted), so it’s ok to make an extra pan.
• Different enough from classic cinnamon rolls to feel like fall without changing everything you already know.

Tips for the Best Results

1. Pumpkin dough feels softer than regular cinnamon roll dough. Resist the urge to keep adding flour unless it’s sticking really badly.
2. If your kitchen is cool, the dough may need more time to rise.
3. A piece of unflavored dental floss makes clean cuts without flattening the rolls, but don’t worry if they look messy. They’ll still bake up beautifully.
4. Frost the rolls while they’re still warm so the frosting softens over the top.

How to Make Pumpkin Cinnamon Rolls

Ingredients:

Sweet Roll Dough:

• 1 cup whole milk, warmed to about 105°F
• 2 1/4 teaspoons (1 packet) instant or active dry yeast
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 6 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 4 1/2 cups all-purpose flour
• Heavy cream, for brushing

Pumpkin Filling:

• 6 tablespoons unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 3/4 cup canned pumpkin puree (not pumpkin pie filling)
• 1 1/2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt

Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 tablespoons milk

Instructions:

Make the Dough:

Combine the warm milk, yeast, and sugar in a measuring cup or bowl. Let stand for 5 minutes, until foamy.

In the bowl of a stand mixer, combine the eggs, melted butter, and salt.

Add the yeast mixture.

Mix in the flour with a sturdy spoon until a shaggy dough forms.

Knead with the dough hook on low speed for 5 minutes, until smooth, soft, and elastic. The dough should be slightly tacky but not overly sticky.

Form into a ball and place in a lightly greased bowl.

Cover and let rise for about 1 hour, or until doubled.

Prepare the Filling:

In a small bowl, stir together the softened butter, brown sugar, cinnamon, and pumpkin pie spice until smooth.

Keeping the butter mixture and pumpkin separate makes the rolls easier to roll and helps create distinct swirls.

In a separate bowl, whisk together the pumpkin puree, cornstarch, vanilla, and pinch of salt until completely smooth.

Assemble:

Grease a 9×13-inch baking dish.

Roll the dough into a 12×18-inch rectangle.

Spread the cinnamon butter mixture evenly over the dough.

Carefully spread the pumpkin mixture over the butter layer, leaving a 1/2 inch border around the edges.

Roll the dough up tightly, starting with the long side.

Cut into 12 equal rolls using a sharp knife, bench scraper, or unflavored dental floss.

Arrange the rolls in the prepared baking dish.

Second Rise:

Cover and let rise for 30 to 45 minutes, until puffy.

Overnight Option: Cover tightly and refrigerate after shaping for up to 12 hours. Remove from the refrigerator 45–60 minutes before baking to allow the rolls to finish rising.

Bake:

Brush the rolls with heavy cream (entirely optional).

Bake at 350°F for 25 minutes, or until lightly golden and the centers register about 190°F.

Avoid overbaking to keep the rolls soft.

Make the Frosting:

Beat the cream cheese and butter until smooth and creamy.

Add the powdered sugar, vanilla, cinnamon, and milk.

Beat until light and fluffy.

Spread generously over the warm rolls.

Storage & Freezing:

Cover any leftovers and refrigerate for up to 4 days. Warm individual rolls in the microwave for 15 to 20 seconds before serving.

Baked rolls freeze well for up to 3 months. Let them thaw overnight in the refrigerator and warm before serving.

Frequently Asked Questions

Can I make these the night before?

Yes!! After placing the cut rolls into the baking dish, cover and refrigerate overnight.

The next morning, let them sit at room temperature until they’ve taken the chill off and have started to puff up before baking.

Can I use canned pumpkin pie filling?

No. Pumpkin pie filling already contains sugar and spices and won’t give the same results.

Why is my dough sticky?

Pumpkin adds moisture. The dough should be soft and slightly tacky. As long as it isn’t sticking heavily to your hands or the bowl after kneading, you’re right where you want to be.

More Pumpkin Recipes

• Pumpkin Bread
• Soft Frosted Pumpkin Cookies
• Pumpkin Chocolate Chip Cookies
• Pumpkin Cheesecake Bars
• Pumpkin Roll
• Pumpkin Bars with Cream Cheese Frosting (9×13)
• Pumpkin Cupcakes

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