This post may contain affiliate links. For more information, read my disclosure policy.
Pumpkin Cinnamon Rolls are super soft and fluffy yeast rolls with pumpkin in the dough and pumpkin spice in the filling. With the gooey cream cheese icing these are the BEST cinnamon roll recipe you’ll make all year long – every bite tastes like fall.
The Best Pumpkin Cinnamon Rolls
These cinnamon buns are super easy and they are the best fall recipe. The cinnamon rolls are rolled with pumpkin pie spice and pumpkin puree is baked into the cinnamon roll dough. The frosting also has pumpkin spice in it too so every single bite has pumpkin flavor!
Pumpkin recipes like this one are my favorite – they really are the BEST cinnamon rolls you’ll ever eat. I didn’t expect to love them as much as I did! PLUS – you can turn them into overnight cinnamon rolls really easily. WIN!
Ingredients Needed
- Brown Sugar: I love the flavor and depth light brown sugar adds (dark may be substituted).
- Instant Yeast: Make sure this is instant yeast – the recipe is NOT written for active dry yeast. Learn about yeast – instant (or Rapid Rise) is my go to.
- Milk: Use any kind of milk or nondairy milk.
- Butter: I always use unsalted butter because the salt in the recipe adds enough.
- Pumpkin Puree: Not pumpkin pie mix – use canned pumpkin in place of the egg I normally add to my cinnamon roll dough.
- Pumpkin Pie Spice: Use a mix of spices (cinnamon, ginger, cloves, nutmeg, all spice) or use a store-bought mix (or make my DIY homemade pumpkin spice).
- Powdered Sugar: The main base of the cinnamon rolls glaze.
- Cream Cheese: Makes the best cream cheese glaze for the top of the cinnamon rolls.
How to make Pumpkin Cinnamon Rolls
1. Start with 2 cups of flour in a large bowl and add sugar, dry yeast, and salt. I really like using a stand mixer fitted with the dough hook to make this recipe. Whisk the dry ingredients.
2. Heat milk to between 120-130°F. Instant yeast has a hotter blooming temperature – so be sure to check your package. You’ll add the butter to the water (it won’t totally melt).
3. Add milk mixture and pumpkin to the bowl. Mix to combine.
4. Start by adding another 1 cup flour and mixing until the dough comes together, adding more flour as you go. The dough will come together and will only be slightly sticky.
5. Knead the dough on a lightly floured surface until it forms a ball and springs back when pressed with 2 fingers.
6. Roll dough into a 10×15-inch rectangle using a rolling pin. Spread melted butter all over the dough in a thin layer. Sprinkle with filling.
7. Beginning at the long side of the dough, roll up tightly. Slice into 12 equal pieces.
8. Place rolls in a 9×13-inch baking pan that’s been sprayed with nonstick cooking spray.
9. Make the frosting: Whisk powdered sugar, pumpkin pie spice, and salt in a medium sized bowl. Add butter and cream cheese to a large bowl. Mix until smooth then mix in dry ingredients until crumbly. Add vanilla and 2 tablespoons milk, mixing until smooth and creamy.
Expert Tips
- Use unflavored dental floss to cut the cinnamon rolls or use a serrated knife.
- For the milk, you can use almond milk or another nut milk or non dairy milk.
- How to make overnight cinnamon rolls: Complete the steps through cutting and placing them in the pan. Wrap tightly with plastic wrap and chill overnight. Allow rolls to come to room temperature and rise while the oven is preheating in the morning. You can also make the frosting ahead and store in fridge – allow to come to room temp before frosting.
FAQ
These are done when light golden brown around the edges, puffed, and dry looking on top.
Pumpkin Cinnamon Rolls Recipe
Ingredients
For the dough:
- 4 1/2 to 5 cups (558-620g) all-purpose flour
- 1/3 cup (67g) brown sugar
- 1 packet instant Yeast 2 ¼ tsp
- 1 teaspoon salt
- 1 cup (237ml) milk
- 6 tablespoons (84g) unsalted butter, softened
- ½ cup (120g) pumpkin puree (not pumpkin pie mix)
For the filling:
- ⅔ cup (134g) packed brown sugar
- 1 tablespoon pumpkin pie spice
- 3 tablespoons (42g) unsalted butter, melted
For the frosting:
- 2 cups (226g) powdered sugar
- ½ teaspoon pumpkin pie spice
- Pinch of salt
- ¼ cup (57g) unsalted butter, softened
- 4 ounces (113g) cream cheese, softened
- 1 teaspoon vanilla extract
- 2-3 tablespoons (30-45ml) milk
Instructions
- Add 2 cups (248g) flour, sugar, dry yeast, and salt in the bowl of a stand mixer fitted with the dough hook. Whisk to combine.
- Place milk and butter in a microwave-safe measuring cup. Heat, in 30 second increments, until the water reaches 120°-130°F (think hot bath water, use an instant read thermometer for best results). This will take approximately 1 1/2 minutes, depending on your microwave. Butter won’t totally melt.
- Add water mixture to dry ingredients with the pumpkin puree. Mix on medium speed for 2 minutes, scraping the sides of the bowl a few times.
- Add 1 cup more flour, beat an additional 2 minutes at high speed, scraping bowl occasionally. Mix in just enough remaining flour so the dough forms into a ball. The dough will be slightly sticky but not wet.
- Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 6-8 minutes. You know it’s done when it forms a cohesive ball and springs back when lightly pressed with 2 fingers.
- Cover and let rest for 10 minutes.
- Meanwhile, make the filling by stirring together the brown sugar and pumpkin pie spice.
- Roll dough into a 10×15-inch rectangle using a rolling pin. Spread the melted butter all over the dough in a thin layer. Sprinkle with filling.
- Beginning at the long side of the dough, roll up tightly. Slice into 12 equal pieces.
- Place rolls in a 9×13-inch baking dish that’s been sprayed with nonstick cooking spray.
- Cover rolls and let double in size, about 1 hour.
- Preheat oven to 350°F. Once risen, bake cinnamon rolls for about 25-30 minutes or until golden brown and the center is cooked through. Cool 20 minutes before frosting.
- Make the frosting: Whisk powdered sugar, pumpkin pie spice, and salt in a medium sized bowl. Add butter and cream cheese to a large bowl. Mix until smooth then mix in dry ingredients until crumbly. Add vanilla and 2 tablespoons milk, mixing until smooth and creamy (frosting will be a bit looser than regular cream cheese frosting). Add more milk as needed for consistency.
- Frost slightly cooled rolls.
Recipe Notes
- Use unflavored dental floss to slice your rolls! Cut a piece of floss and slide floss under roll. Bring sides of floss up to cross on top and slice through the dough. Works like a charm!
- Store covered for up to 2 days at room temperature. Freeze baked rolls wrapped with plastic wrap.
- Add nuts to the filling – about ½ cup pecans or walnuts would be fantastic.
