Pumpkin Spice Cinnamon Rolls: Soft, Fluffy Fall Recipe

What To Expect

• Taste: Real pumpkin in the dough for extra softness, a buttery pumpkin-spiced filling, and a tangy-sweet cream cheese frosting—everything you love about pumpkin pie in a cinnamon roll.
• Ease: These are a moderate-level recipe. The steps are straightforward, but you’ll need patience for proofing and handling the dough.
• Time: About 3 hours total, mostly for rising—the dough requires two rises that add up to roughly 2 hours.

1. Step 1. Combine warm milk (100–110°F), brown sugar, and active dry yeast in a small bowl. Let sit about 5 minutes until foamy. If the milk is too hot, it will kill the yeast; too cold and the yeast won’t activate.

2. Step 2. In a stand mixer or large bowl combine pumpkin puree, salt, butter, egg, cinnamon, and 4 cups of flour. Add the foamy yeast mixture and mix with a dough hook on low for 5–8 minutes until smooth and elastic. If mixing by hand, stir until combined then knead 8–10 minutes.
3. Add ½ to 1 cup more flour as needed so the dough is thick and only slightly sticky. The dough should pull away from the sides of the bowl and not stick excessively to your fingers.
4. Step 3. Oil a large bowl, place the dough inside, cover, and let rise at room temperature about 1 hour or until doubled.

4. Step 4. Make the filling: in a medium bowl combine softened butter, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, and cloves. Mix until smooth and creamy, then set aside.

5. Step 5. On a floured surface roll the dough into roughly a 24″ x 10–12″ rectangle, reshaping by hand as needed.
6. Step 6. Spread the pumpkin filling across the rectangle to coat evenly.

7. Step 7. Sprinkle brown sugar evenly over the filling.
8. Step 8. Roll the dough lengthwise into a long log, about 24″ long, keeping the filling contained.

9. Step 9. Use clean string or dental floss to slice the log into twelve 2″ pieces: slide the floss under the roll, cross the ends, and pull tight to cut.
10. Step 10. Place rolls cut-side down in an oiled 9×13 (or 11×18) pan, leaving space to rise. Cover and let rise 45–60 minutes until nearly doubled.

11. Step 11. Make the icing while the rolls rise: beat softened cream cheese and butter until mostly smooth. Add powdered sugar, vanilla, and milk one tablespoon at a time until you reach your preferred consistency. For a thicker frosting use less milk; add 2–3 more tablespoons for a thinner glaze.

12. Step 12. Preheat the oven to 350°F. Bake the rolls 25–30 minutes until lightly golden. Baking times vary by pan—glass and ceramic may need a few extra minutes.
13. Step 13. Cool about 20 minutes, then spoon the cream cheese icing generously over the rolls. Serve warm.

📌 Top Tips & Hacks

• Use whole or 2% milk in the dough and icing for richer flavor and a softer crumb.
• Allow both rises to reach full volume—this yields lighter, fluffier rolls with better flavor.
• Add maple syrup to the glaze in place of some milk for a delicious maple frosting variation.

Yes. Make the dough, fill, roll, and cut into 12 rolls, then place them cut-side down in a pan. Cover with plastic wrap and refrigerate overnight—do not let them rise before refrigerating or they may deflate. The cold slows but does not kill the yeast. The next day, let the rolls sit in a warm place 30–40 minutes to rise before baking. A trick is to turn the oven on to 200°F for 2 minutes, turn it off, and set the covered rolls inside with the door cracked while they rise. Bake at 350°F for 25–30 minutes.

Yes. Assemble rolls and place them in a foil-lined pan (or on a tray) with edges not touching, cover tightly with plastic wrap, and freeze immediately—do not let them rise first. Once frozen, transfer to an airtight freezer-safe container or bag. Freeze up to 3 months. Thaw in a warm place covered for 3–5 hours until almost doubled, or use a quicker method: turn the oven on to 200°F for 2 minutes, turn it off, and let the covered rolls thaw and rise in the warm oven for 2–3 hours. Bake at 350°F for 25–30 minutes.

Yes. Substitute the cinnamon, ginger, cloves, and nutmeg with about 2 tablespoons of pumpkin pie spice for the filling.

Either works. Bread flour has higher protein and can yield a chewier texture; all-purpose produces a tender roll. Both are fine for these cinnamon rolls.

Active dry yeast needs to be proofed in warm liquid first, while instant yeast can be mixed directly into dry ingredients. Instant yeast is slightly more potent—use about 25% less if substituting. Keep instant yeast away from direct contact with salt during mixing, as salt slows yeast activity.

Did You Try This Recipe? If you make these rolls, please leave a star rating and a comment below the recipe card. I love hearing feedback and it helps other bakers decide to try the recipe. Share with family and friends—enjoy!

Pumpkin Cinnamon Rolls