The Best Pumpkin Cinnamon Rolls with Cream Cheese Icing

These Pumpkin Cinnamon Rolls are soft, fluffy, and filled with everything I love about fall baking! Homemade pumpkin dough is rolled around a buttery cinnamon-brown sugar filling with even more pumpkin, then baked until golden brown and topped with a rich, creamy cream cheese icing.

And let me tell you, there’s nothing quite like the smell of homemade cinnamon rolls baking in the oven.

Especially when pumpkin spice is involved.

What makes this pumpkin cinnamon roll recipe so delicious is that we’re using real pumpkin puree in both the dough and the filling. You get that beautiful pumpkin flavor throughout every bite, along with warm cinnamon, brown sugar, and a sweet cream cheese glaze that melts into all those soft, fluffy layers.

These aren’t just regular cinnamon rolls with a little pumpkin pie spice sprinkled on top.

They’re the real deal.

And while homemade yeast dough takes a little patience, I promise the results are worth it. Most of the time is simply waiting for the dough to rise.

Whether you’re planning a cozy weekend breakfast, Thanksgiving morning brunch, or just looking for another delicious pumpkin recipe to make during pumpkin season, these homemade pumpkin cinnamon rolls are a wonderful treat.

Why You’ll Love These Pumpkin Cinnamon Rolls

There are so many reasons to love this recipe, but here are a few of my favorites.

• Real pumpkin flavor: Pumpkin puree goes into both the dough and the filling.
• Soft, fluffy texture: The yeast dough rises into tender cinnamon rolls with beautiful swirls.
• Warm fall spices: Pumpkin pie spice and cinnamon give every bite that cozy autumn flavor.
• Brown sugar filling: Melted butter, pumpkin, cinnamon, and brown sugar create a sweet, flavorful center.
• Cream cheese icing: A rich, creamy topping takes these rolls over the top.
• Perfect for sharing: This recipe makes approximately 15–18 rolls.
• Great for special mornings: Serve them for fall weekends, holiday breakfasts, or brunch with family.
• Made from scratch: No canned cinnamon roll dough needed!

The best part is pulling apart a warm cinnamon roll and seeing all those beautiful layers of pumpkin and cinnamon filling.

What Makes Pumpkin Cinnamon Rolls Different?

Traditional cinnamon rolls are usually made with a sweet yeast dough filled with butter, brown sugar, and cinnamon.

These pumpkin spice cinnamon rolls take that same comforting idea and add pumpkin puree directly to the dough.

Pumpkin adds moisture, a subtle earthy sweetness, and a beautiful orange color.

Then we’re adding another layer of pumpkin to the filling, along with melted butter, vanilla, brown sugar, cinnamon, and pumpkin pie spice.

The result is a soft pumpkin cinnamon roll with plenty of warm fall flavor.

And once you spread that cream cheese icing over the warm rolls?

Absolutely delicious.

Ingredients You’ll Need

This recipe has three components: the pumpkin cinnamon roll dough, the cinnamon-pumpkin filling, and the cream cheese icing.

For the Pumpkin Cinnamon Roll Dough

Warm Water — ¼ Cup

Warm water activates the yeast and helps get the dough started.

Aim for approximately 105–110°F. Water that’s too hot can damage the yeast, while water that’s too cold may slow its activity.

Active Dry Yeast — 1 Package

You’ll need one standard package of active dry yeast, which is typically 2¼ teaspoons.

Active dry yeast helps the dough rise and gives the cinnamon rolls their soft, fluffy texture.

Milk — ⅓ Cup

Milk adds moisture and richness to the dough. Whole milk is a great option.

Pumpkin Puree — ½ Cup

Use pure pumpkin puree, not pumpkin pie filling.

The pumpkin adds moisture, color, and flavor to the dough.

Brown Sugar — ¼ Cup

Brown sugar adds a subtle molasses flavor that complements the pumpkin.

Granulated Sugar — ¼ Cup

White sugar provides additional sweetness.

Pumpkin Pie Spice — ½ Teaspoon

A little pumpkin pie spice adds warmth without overwhelming the dough.

Salt — ½ Teaspoon

Salt balances the sweetness and enhances the flavor of the other ingredients.

Large Egg — 1

The egg adds richness and helps create a tender dough.

All-Purpose Flour — 3 to 3½ Cups

All-purpose flour gives the rolls their structure.

Start with 3 cups and gradually add more as needed.

You want a soft dough that’s slightly tacky but manageable, not one that’s stiff from too much flour.

For the Pumpkin Cinnamon Filling

Pumpkin Pie Spice — ½ Teaspoon

This adds another layer of warm pumpkin spice flavor.

Butter — 3 Tablespoons, Melted

Melted butter makes the filling rich and helps the cinnamon sugar mixture adhere to the dough.

Pumpkin Puree — ¼ Cup

A little more pumpkin puree gives the filling extra pumpkin flavor and moisture.

Vanilla Extract — 1 Teaspoon

Vanilla adds warmth and complements the pumpkin and brown sugar.

Brown Sugar — ½ Cup

Brown sugar creates the sweet filling that makes homemade cinnamon rolls so irresistible.

Ground Cinnamon — 1 Teaspoon

Cinnamon is essential for that classic cinnamon roll flavor.

For the Cream Cheese Icing

Butter — ¼ Cup

Use softened butter for a smooth icing.

Cream Cheese — 4 Ounces

Softened cream cheese creates a rich, tangy frosting that balances the sweetness of the rolls.

Powdered Sugar — 2 Cups

Powdered sugar sweetens and thickens the icing.

Milk — 1½ Teaspoons

A little milk helps create a smooth, spreadable consistency.

Tools for this recipe

Baking Dish Set

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KitchenAid Stand Mixer

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measuring spoons

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How to Make the Best Pumpkin Cinnamon Rolls

Making homemade cinnamon rolls involves a few steps, but none of them are especially complicated.

The most important thing is giving the dough enough time to rise.

Step 1: Activate the Yeast

In a small bowl, combine ¼ cup warm water with one package of active dry yeast.

Let the mixture sit for approximately 10 minutes.

You should notice tiny bubbles forming on the surface and the mixture becoming slightly foamy.

This indicates that the yeast is active.

If nothing happens after 10–15 minutes, your yeast may be expired or the water temperature may have been incorrect.

It’s better to start over than to make an entire batch of dough with inactive yeast.

Step 2: Make the Pumpkin Dough

In the bowl of a stand mixer fitted with the paddle attachment, combine the activated yeast mixture with:

• ⅓ cup milk
• ½ cup pumpkin puree
• ¼ cup brown sugar
• ¼ cup granulated sugar
• ½ teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 large egg

Mix on low speed until combined.

Gradually add 3 cups of all-purpose flour, mixing until a soft dough begins to form.

Add the remaining flour a little at a time only if needed.

Once the dough comes together, you can switch to a dough hook and knead until smooth and elastic, or knead it by hand on a lightly floured surface.

The dough should feel soft and slightly tacky but shouldn’t be excessively sticky.

Step 3: Let the Dough Rise

Lightly grease a large bowl.

Transfer the pumpkin dough into the bowl and turn it so all sides are lightly coated.

Cover tightly with plastic wrap.

Place the bowl in a warm, draft-free spot and allow the dough to rise until doubled in size.

This usually takes approximately 1–1½ hours, depending on the temperature of your kitchen.

Step 4: Roll Out the Dough

Once the dough has doubled, gently press it down to release excess gas.

Transfer it to a lightly floured surface.

Knead for approximately 1–2 minutes, adding a little flour if necessary to prevent sticking.

Using a rolling pin, roll the dough into a large rectangle.

Try to keep the thickness fairly even so the cinnamon rolls bake consistently.

Step 5: Prepare the Pumpkin Filling

In a small bowl, combine:

• ½ teaspoon pumpkin pie spice
• 3 tablespoons melted butter
• ¼ cup pumpkin puree
• 1 teaspoon vanilla extract

Mix until smooth.

Spread the pumpkin mixture evenly over the dough rectangle, leaving a small border around the edges.

In a separate bowl, combine ½ cup brown sugar with 1 teaspoon cinnamon.

Sprinkle the cinnamon sugar mixture evenly over the pumpkin filling.

Step 6: Roll the Dough

Starting from one of the short ends, carefully roll the dough into a log.

Try to keep the roll fairly snug without stretching the dough too tightly.

Once rolled, gently pinch the seam to help keep everything together.

Step 7: Slice the Cinnamon Rolls

Using a long piece of unflavored dental floss, slice the log into approximately 15–18 rolls.

Here’s how to do it:

Slide the floss underneath the log where you want to make a cut.

Bring both ends up, cross them over the top, and pull in opposite directions.

The floss cuts cleanly through the dough without squashing the beautiful cinnamon swirls.

You can also use a sharp knife, but dental floss is one of my favorite tricks for slicing soft cinnamon roll dough.

Step 8: Arrange in the Baking Dish

Lightly grease a large glass casserole dish with cooking spray.

Arrange the cinnamon rolls cut-side up, leaving a little room for them to expand.

If your dish is too small to hold all 15–18 rolls comfortably, use a second baking dish rather than overcrowding them.

Step 9: Let the Rolls Rise Again

Cover the baking dish loosely with plastic wrap.

Place it in a warm spot and allow the rolls to rise for another 30–60 minutes, or until they’re noticeably puffy and nearly doubled in size.

This second rise is important for achieving soft, fluffy cinnamon rolls.

Step 10: Bake

Preheat your oven to 375°F.

Remove the plastic wrap.

Bake the cinnamon rolls for approximately 20–25 minutes, or until the tops are lightly golden brown and the centers are baked through.

Larger or more tightly packed rolls may require additional time.

If the tops begin browning too quickly, loosely cover them with aluminum foil.

Step 11: Make the Cream Cheese Icing

While the rolls are baking, prepare the icing.

In a medium bowl, beat together:

• ¼ cup softened butter
• 4 ounces softened cream cheese
• 2 cups powdered sugar
• 1½ teaspoons milk

Mix until smooth and creamy.

If the icing seems too thick, add a few additional drops of milk until it reaches your preferred consistency.

Step 12: Frost and Serve

Allow the cinnamon rolls to cool for a few minutes after removing them from the oven.

Then spread the cream cheese icing over the warm rolls.

The icing will soften slightly and settle into the cinnamon swirls.

Serve warm and enjoy!

How to Make Soft and Fluffy Pumpkin Cinnamon Rolls

The secret to fluffy cinnamon rolls isn’t one special ingredient.

It’s a combination of properly activated yeast, soft dough, and enough rising time.

Don’t Add Too Much Flour

One of the biggest mistakes when making homemade cinnamon rolls is adding too much flour.

The dough may feel slightly sticky at first, especially because pumpkin puree adds moisture.

Start with the smaller amount of flour listed in the recipe.

Add more gradually only if necessary.

You want soft dough, not a dry, stiff ball.

Give the Dough Time to Rise

Don’t rush the first rise or second rise.

Yeast needs time to produce the gas that makes the dough light and fluffy.

If your kitchen is cool, the dough may take longer than the suggested times.

Don’t Overbake

Overbaking can dry out homemade cinnamon rolls.

Start checking at 20 minutes.

The tops should be lightly golden and the centers cooked through.

Use Softened Cream Cheese for the Icing

Room-temperature cream cheese and butter blend much more smoothly than cold ingredients.

This helps prevent lumps in the icing.

Active Dry Yeast vs. Instant Yeast

This recipe uses active dry yeast.

Active dry yeast is typically dissolved in warm water before being mixed into the dough.

Instant yeast has smaller granules and can usually be mixed directly into the dry ingredients.

Although instant yeast can often be substituted in cinnamon roll recipes, the instructions and rise times may change.

For this recipe, I recommend following the original method with active dry yeast for the most predictable results.

How Warm Should the Water Be for Yeast?

Aim for approximately 105–110°F.

The water should feel comfortably warm, not hot.

If it’s too hot, it can damage or kill the yeast.

If it’s too cold, the yeast may take longer to activate.

A kitchen thermometer is helpful if you’re new to working with yeast.

How Do You Know When Cinnamon Roll Dough Has Risen Enough?

The dough should approximately double in size during the first rise.

For the second rise, the shaped cinnamon rolls should look noticeably puffier and begin filling the spaces between them.

Don’t rely entirely on the clock.

A warm kitchen may speed things up, while a cooler kitchen may slow them down.

The appearance of the dough is more important than the exact number of minutes.

Can I Make Pumpkin Cinnamon Rolls Without a Stand Mixer?

Absolutely.

A stand mixer makes the process easier, but you can make these rolls by hand.

Combine the yeast mixture and remaining wet ingredients in a large mixing bowl.

Gradually stir in the flour with a sturdy wooden spoon.

Once the dough becomes too thick to stir comfortably, transfer it to a lightly floured surface.

Knead until the dough becomes smooth and elastic.

Then continue with the first rise as directed.

Why Is My Pumpkin Cinnamon Roll Dough Sticky?

Pumpkin puree adds moisture to the dough, so it’s normal for the dough to feel slightly tacky.

If it’s sticking excessively to your hands and work surface, add a little flour at a time.

However, avoid adding large amounts all at once.

Too much flour can make the finished cinnamon rolls dense and dry.

A soft, slightly tacky dough is what you’re looking for.

Can I Use Bread Flour?

Yes, bread flour can work in cinnamon roll dough.

Because bread flour contains more protein than all-purpose flour, it can create a slightly chewier texture.

For these pumpkin cinnamon rolls, I prefer all-purpose flour because it helps keep the rolls soft and tender.

Pumpkin Puree vs. Pumpkin Pie Filling

Make sure you’re using pure pumpkin puree, not pumpkin pie filling.

Pure pumpkin puree contains pumpkin without added sugar or spices.

Pumpkin pie filling already contains sweeteners and seasonings.

Since this recipe includes its own brown sugar, granulated sugar, cinnamon, and pumpkin pie spice, using pumpkin pie filling would change the flavor and sweetness.

Can I Make Pumpkin Cinnamon Rolls Overnight?

Yes! Overnight pumpkin cinnamon rolls are a wonderful option when you want fresh homemade rolls for breakfast without doing all the prep work in the morning.

Here’s how:

1. Prepare the dough and allow it to complete the first rise.
2. Roll out the dough, add the filling, and slice the cinnamon rolls.
3. Arrange them in your greased baking dish.
4. Cover tightly and refrigerate overnight instead of completing the second rise at room temperature.
5. The next morning, remove the rolls from the refrigerator and allow them to become puffy in a warm spot before baking.
6. Bake at 375°F as directed.

Depending on how much the rolls rose in the refrigerator and the temperature of your kitchen, they may need approximately 45–90 minutes or longer before baking.

The important thing is that they look properly risen rather than cold and dense.

Can I Freeze Pumpkin Cinnamon Rolls?

Yes.

Freezing Unbaked Cinnamon Rolls

You can freeze the shaped rolls before their final rise.

Arrange them in a freezer-safe baking dish, wrap securely, and freeze.

When ready to bake, thaw them overnight in the refrigerator, then allow them to rise until puffy before baking.

Freezing Baked Cinnamon Rolls

Allow the baked rolls to cool completely.

Transfer them to a freezer-safe airtight container.

Freeze for up to approximately 2–3 months for the best quality.

For easier reheating, I recommend freezing the rolls without icing and adding fresh cream cheese icing after warming.

How to Store Pumpkin Cinnamon Rolls

Because these cinnamon rolls are topped with cream cheese icing, store leftovers in the refrigerator.

Place them in an airtight container or cover the baking dish tightly.

Enjoy within approximately 3–4 days for the best quality.

How to Reheat Pumpkin Cinnamon Rolls

Warm individual cinnamon rolls in the microwave in short intervals until heated through.

If you’re reheating several rolls, place them in an oven-safe dish, cover loosely with foil, and warm at a low oven temperature.

Avoid overheating because that can dry out the dough.

If you saved some icing separately, spread it over the warm rolls just before serving.

Can I Make Maple Cream Cheese Frosting?

Absolutely.

Pumpkin and maple are a delicious combination.

If you want to change up the icing, you can add a little pure maple syrup or maple extract to the cream cheese frosting.

Just remember that adding liquid may change the consistency, so adjust the milk as needed.

The original cream cheese icing is already delicious, but maple is a great variation for fall.

What to Serve With Pumpkin Cinnamon Rolls

These cinnamon rolls are rich, sweet, and perfect for a special breakfast.

I love serving them with:

• Freshly brewed coffee
• Hot apple cider
• Chai tea
• Scrambled eggs
• Crispy bacon
• Breakfast sausage
• Fresh berries
• Sliced apples
• A simple fruit salad

For a holiday brunch, pair them with a few savory breakfast dishes to balance the sweetness.

Perfect for Thanksgiving Morning

Thanksgiving morning is already busy enough without spending hours preparing breakfast.

That’s why I love the idea of making these pumpkin cinnamon rolls ahead of time.

Prepare and shape them the night before, refrigerate overnight, and finish the second rise the next morning.

Then bake until golden brown and spread with cream cheese icing.

Your kitchen will smell like pumpkin spice and cinnamon before Thanksgiving dinner even gets started.

And everyone gets a warm homemade breakfast while you’re preparing the rest of the holiday meal.

More Pumpkin and Breakfast Recipes From Krystel’s Cooking

If you love these homemade pumpkin cinnamon rolls, here are a few more recipes you’ll want to try.

Pumpkin Cinnamon Roll Bake

If you love the combination of pumpkin and cinnamon rolls but want another breakfast-bake idea, look for my Pumpkin Cinnamon Roll Bake in the breakfast recipe collection.

Easy Pumpkin Coffee Cake

This pumpkin coffee cake is another delicious fall breakfast with warm pumpkin spices and a sweet crumb topping.

Easy Baked Pumpkin Donuts

If you’re craving pumpkin flavor but don’t have time to make yeast dough, these baked pumpkin donuts are a wonderful alternative.

Cinnamon Sugar Pumpkin Donut Holes

These bite-sized pumpkin treats are coated in cinnamon sugar and make a delicious fall breakfast or snack.

Easy Homemade Honey Buns

If you enjoy making sweet breakfast pastries from scratch, you’ll love these homemade honey buns.

Easy Pumpkin Spice Roll

For another pumpkin dessert with a creamy filling, try this pumpkin spice cake roll with cream cheese filling.

Frequently Asked Questions

What are pumpkin cinnamon rolls made of?

Pumpkin cinnamon rolls are made with a soft yeast dough containing pumpkin puree, flour, milk, egg, sugar, and pumpkin pie spice. They’re filled with butter, pumpkin, brown sugar, and cinnamon, then topped with cream cheese icing.

Can I use canned pumpkin puree?

Yes. Canned 100% pure pumpkin puree works perfectly.

Can I use pumpkin pie filling?

No. Pumpkin pie filling contains added sugar and spices that would change the recipe.

Why didn’t my cinnamon rolls rise?

The yeast may have been inactive, the water may have been too hot, or the dough may have been placed in a cold environment.

How long does cinnamon roll dough need to rise?

The first rise takes approximately 1–1½ hours, while the second rise takes approximately 30–60 minutes. Actual times depend on the temperature of your kitchen.

Can I use instant yeast?

Instant yeast can often be substituted, but the mixing method and rise times may differ.

Can I make these without a stand mixer?

Yes. Mix and knead the dough by hand until smooth and elastic.

How many pumpkin cinnamon rolls does this recipe make?

Approximately 15–18 rolls, depending on how thickly you slice the dough.

What temperature do you bake pumpkin cinnamon rolls?

Bake at 375°F.

How long do pumpkin cinnamon rolls bake?

Approximately 20–25 minutes, or until lightly golden brown and cooked through.

Can I make them the night before?

Yes. Shape the rolls, refrigerate overnight, and allow them to finish rising before baking the next morning.

Can I freeze homemade cinnamon rolls?

Yes. You can freeze shaped, unbaked rolls or fully baked rolls.

Do pumpkin cinnamon rolls need to be refrigerated?

Because this recipe includes cream cheese icing, refrigerate the finished rolls.

Can I use maple frosting?

Absolutely. Maple cream cheese frosting is a delicious variation.

Final Thoughts

These Pumpkin Cinnamon Rolls with Cream Cheese Icing are everything I want in a homemade fall breakfast.

Soft, fluffy pumpkin dough.

A buttery brown sugar and cinnamon filling.

Warm pumpkin pie spice.

And plenty of rich, creamy cream cheese icing.

What’s not to love?

I especially love that the pumpkin puree goes into both the dough and the filling, giving these rolls real pumpkin flavor rather than just a hint of pumpkin spice.

Yes, homemade cinnamon rolls take a little time.

But most of that time is simply waiting for the dough to rise, and the results are absolutely worth it.

There’s something special about pulling a pan of warm cinnamon rolls out of the oven and spreading cream cheese icing over the top while they’re still warm.

Make them for a cozy fall weekend, Thanksgiving morning, Christmas brunch, or any time you’re craving something sweet and homemade.

And if you’re anything like me, you’ll want to grab one while they’re still warm.

Because that’s when homemade cinnamon rolls are at their absolute best!you’ve pulled those golden, fragrant rolls out of the oven, I invite you to share the joy. Tell me what worked, what didn’t, and how you made this recipe a reflection of your love for fall flavors and holiday baking. Let’s celebrate the season with every bite of these pumpkin cinnamon rolls, a true fall treat that makes every day feel a bit more special.