Name: The Best Pumpkin Cinnamon Rolls
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 3 ½ cups (440g) all-purpose flour; 1 tbsp (10g) instant dry yeast; 1/4 cup (50g) brown sugar; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp ground cloves; 3/4 cup (180ml) warm milk; 1/4 cup (60g) unsalted butter, melted; 1/2 cup (120g) pumpkin puree; 1 large egg; 1 tsp vanilla extract; For the Filling:; 1/4 cup (60g) unsalted butter, softened; 1/2 cup (100g) brown sugar; 2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp ground cloves; 1/3 cup (75g) pumpkin puree; For the Frosting:; 4 oz (110g) cream cheese, softened; 2 tbsp (30g) unsalted butter, softened; 1 cup (120g) powdered sugar; 1/2 tsp vanilla extract; 1–2 tbsp milk, to thin if needed

Why You’ll Love The Best Pumpkin Cinnamon Rolls Recipe

The pumpkin purée makes the rolls extra tender and moist, giving them a soft “cloud‑like” texture.
The cinnamon-butter filling creates classic gooey, spiced spirals that fill your kitchen with an irresistible aroma.
Topped with cream cheese frosting that lightly melts over the warm rolls — a sweet, comforting finish that balances the spices.
Great for cozy mornings: perfect with coffee or tea, and ideal for shareable breakfasts or brunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:
4 cups (500 g) all-purpose flour
2¼ tsp (7 g) active dry yeast
½ cup (120 g) pumpkin purée
¾ cup (180 ml) lukewarm milk
2 tbsp + 1 tsp (35 g) sugar
1 tsp (5 g) salt
2 eggs
¼ cup (56 g) softened butter

For the cinnamon filling:
5 tbsp (70 g) butter, at room temperature
2 tbsp (13 g) ground cinnamon
½ cup (100 g) light brown sugar

For the cream cheese frosting:
9 oz (250 g) cream cheese
¼ cup (30 g) powdered sugar
⅓ tsp (1 g) ground cinnamon

Directions

In a medium bowl, combine the yeast, 1 teaspoon sugar, and ¼ cup lukewarm milk. Let sit 5–10 minutes until foamy and activated.
Add the flour, remaining sugar, salt, remaining milk, eggs, pumpkin purée, and softened butter. Knead by hand or with a mixer until smooth and slightly pulling away from the bowl’s sides.
Transfer dough to an oiled bowl, cover with plastic wrap, and let rest 15 minutes at room temperature.
In a small bowl, mix the softened butter, ground cinnamon, and brown sugar to make the filling.
Roll the dough into a 12 × 18 inch (30 × 48 cm) rectangle on a lightly floured or oiled surface. Spread the cinnamon filling evenly across the surface.
Cut into 12 equal strips and roll each tightly, tucking the end under.
Arrange in a parchment-lined 9 × 13 inch (23 × 33 cm) pan, leaving about 1 inch (2 cm) between each roll. Cover loosely and let rise 1 to 1½ hours, or until doubled.
Preheat oven to 350 °F (180 °C). Bake 15–20 minutes until lightly golden.
While baking, prepare the frosting by mixing cream cheese, powdered sugar, and cinnamon until smooth.
Spread the frosting over warm rolls and serve immediately.

Servings and timing

Yields 12 rolls.
Prep time: 15 minutes
Rising time: 1 hour 30 minutes
Baking time: 15–20 minutes
Total time: About 2 hours 10 minutes

Variations

Add nutmeg or pumpkin pie spice to enhance the fall flavor.
Make them vegan with plant-based milk, vegan butter, and dairy-free cream cheese.
Prepare them the night before and bake in the morning for fresh rolls.
Swap cream cheese frosting with maple glaze, vanilla icing, or a dusting of powdered sugar.

Storage/Reheating

Store in an airtight container at room temperature for up to 2 days.
To reheat, microwave for 20–30 seconds or warm in a 325 °F (160 °C) oven for 5–10 minutes.
Unfrosted rolls can be frozen for up to 2 months; thaw overnight in the fridge and warm before serving.

FAQs

What if I don’t have pumpkin purée — can I skip it?

Pumpkin purée gives moisture and softness. If unavailable, substitute with mashed sweet potato or butternut squash for a similar texture.

Can I use instant yeast instead of active dry yeast?

Yes. Instant yeast can be mixed directly into the flour, skipping the proofing step.

What if the dough is too sticky to roll out?

Dust your surface and hands with flour or lightly oil them. Add flour gradually if needed until dough is workable.

Can I make the rolls ahead and bake later?

Yes. Shape the rolls, refrigerate overnight, and allow to come to room temperature and rise before baking.

How to reheat leftover rolls?

Reheat in the microwave for 20–30 seconds or in the oven at 325 °F (160 °C) for 5–10 minutes.

Can I freeze these cinnamon rolls?

Yes. Freeze after baking or after shaping. For unbaked rolls, thaw and rise before baking.

Can I halve the recipe to make fewer rolls?

Absolutely. Halve all ingredients and bake in a smaller dish.

What kind of milk works best?

Whole milk is ideal for richness, but 2% or non-dairy alternatives work well too.

How do I know yeast is active before mixing dough?

It should foam and bubble after 5–10 minutes in warm milk with sugar. If not, start again with fresh yeast.

Can I skip the cream cheese frosting?

Yes. Enjoy plain or use a different glaze like maple, vanilla, or a dusting of powdered sugar.

Conclusion

These pumpkin cinnamon rolls are a warm and cozy twist on a classic, perfect for seasonal mornings or when you want to impress at brunch. With their tender pumpkin dough, gooey spiced filling, and luscious cream cheese frosting, they’re a guaranteed crowd-pleaser you’ll want to make again and again.

The Best Pumpkin Cinnamon Rolls