A Fall-Inspired Twist on a Classic Cinnamon Roll
There’s something magical about the smell of cinnamon rolls baking, but when you add pumpkin to the dough, everything becomes even softer, cozier, and richer. These Pumpkin Cinnamon Rolls are the kind you make on a chilly morning when you want the whole house to smell like fall. The dough is tender and slightly golden from the pumpkin, the filling is warm and spiced, and the cream cheese frosting melts right into every swirl. I love how these rolls manage to be comforting without being overly sweet—you really taste the pumpkin and spices in every bite.
Ingredients You’ll Need for the Best Pumpkin Cinnamon Roll
These rolls use simple pantry ingredients, but the combination of pumpkin, warm spices, and creamy frosting makes them feel truly special.
- 3 1/4 cups all-purpose flour, plus extra for dusting
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, melted
- 2/3 cup whole milk, lukewarm
- 1/2 cup pumpkin purée
- 1 large egg, room temperature
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Mixing the Dough and Bringing the Pumpkin Flavor to Life
Start by combining the flour, granulated sugar, instant yeast, salt, cinnamon, nutmeg, and ginger in a large bowl. You’ll see the spices create tiny flecks throughout the flour—this mixture gives the rolls their signature warmth.
In a separate bowl, whisk together the melted butter, lukewarm milk, pumpkin purée, and egg. This mixture should look creamy and smell faintly of pumpkin pie. Pour it into the dry ingredients and stir until a soft, slightly sticky dough forms.
Turn the dough onto a lightly floured surface and knead until smooth and elastic. The dough will feel pliable and silky thanks to the pumpkin and butter. Place it in a greased bowl, cover it, and let it rise until doubled—it should feel airy and pillowy when ready.
Rolling, Filling, and Creating That Perfect Swirl
Once the dough has risen, punch it down gently and transfer it to a floured surface. Roll it into a large rectangle.
For the filling, mix the brown sugar, cinnamon, and nutmeg in a small bowl. Spread the softened butter over the dough—it will melt slightly from the warmth of the dough—then sprinkle the sugar mixture evenly on top. The smell alone will tell you you’re on the right track.
Starting from the long side, roll the dough tightly into a log. Use a sharp knife or dental floss to cut it into 12 even rolls. Each slice should reveal a gorgeous orange-and-cinnamon spiral.
Letting the Rolls Rise and Bake to Pillowy Perfection
Arrange the rolls in a greased baking dish, leaving just a bit of space for them to expand. Cover and let them rise again until puffy and soft.
Bake at 350°F until golden brown—the tops should look slightly bronzed, and the centers should feel set but soft when lightly touched. The smell of warm pumpkin, spices, and buttery dough will fill the whole kitchen.
Mixing a Velvety Cream Cheese Frosting
While the rolls bake, beat together the softened cream cheese and butter until completely smooth. Add the powdered sugar and vanilla, then slowly mix in enough milk to achieve a creamy, spreadable consistency.
The frosting should be silky, not too thick, and just sweet enough to complement the spiced rolls.
Serving These Warm, Fall-Spiced Rolls
Spread the frosting over the warm rolls—not hot, just warm enough so the frosting melts into every swirl. The result is a glossy, creamy topping that blends beautifully with the cinnamon-sugar filling.
These Pumpkin Cinnamon Rolls are best enjoyed fresh from the oven, but they’re just as delicious reheated the next morning. They’re the kind of treat you make for cozy weekends, holiday mornings, or anytime you want a little taste of fall.
Delicious Variations to Try
- Add chopped pecans or walnuts to the filling for a little crunch.
- Stir a tablespoon of maple syrup into the frosting for an extra autumn note.
- Use pumpkin pie spice instead of separate spices for a shortcut.
Your Pumpkin Cinnamon Roll Questions, Answered
Can I make the dough ahead of time?
Yes—prepare the rolls, place them in the baking dish, cover, and refrigerate overnight. Let them come to room temperature before baking.
Can I freeze the baked rolls?
Absolutely. Freeze them without the frosting, then warm and frost before serving.
Why is my dough too sticky?
Pumpkin adds moisture. Just add a little extra flour while kneading until smooth.
How do I get perfectly soft rolls?
Don’t overbake—remove them when the tops are lightly golden and the centers are soft but no longer doughy.
These Pumpkin Cinnamon Rolls bring all the cozy flavors of fall into one irresistible, tender pastry. Once you try them, you’ll want them in your baking rotation all year long.
