Pumpkin Cinnamon Rolls Recipe with Cream Cheese Glaze

There’s nothing more comforting than warm, gooey cinnamon rolls straight from the oven—except when you add pumpkin to the mix. Pumpkin cinnamon rolls take everything you love about the classic breakfast treat and add a cozy fall twist. With a soft, fluffy dough swirled with pumpkin spice filling and topped with a creamy glaze, these rolls are perfect for chilly mornings, weekend brunch, or even as a holiday dessert. If you’ve been searching for the best pumpkin cinnamon rolls recipe, this one will win over your family and guests every time.

Why You’ll Love This Recipe

You’ll fall in love with these pumpkin cinnamon rolls because they’re soft, flavorful, and filled with warm spices that scream fall. The pumpkin puree makes the dough extra tender, while the cinnamon-sugar filling gives you that irresistible swirl. Unlike store-bought rolls, these taste homemade and fresh, with the added bonus of making your kitchen smell incredible as they bake. They’re also freezer-friendly, so you can make them ahead and enjoy them later. Whether you’re baking for a cozy Sunday breakfast or a Thanksgiving morning treat, this recipe will quickly become a family favorite.

Recipe Details

Serving Size: 12 rolls
Prep Time: 25 minutes (plus rising time)
Cook Time: 25 minutes

Total Time: About 2 hours

Ingredients

For the Dough:

3 1/2 cups all-purpose flour (plus more for kneading)

1 packet active dry yeast (2 1/4 teaspoons)
1/2 cup warm milk
1/2 cup canned pumpkin puree

1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg

1/2 teaspoon salt
1 teaspoon pumpkin pie spice

For the Filling:

1/2 cup brown sugar, packed
2 teaspoons cinnamon
1/4 cup unsalted butter, softened

1 tablespoon pumpkin puree

For the Glaze:

4 oz cream cheese, softened

1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract

Kitchen Equipment Required

Large mixing bowls
Measuring cups and spoons
Wooden spoon or stand mixer with dough hook

Rolling pin
9×13 baking dish
Sharp knife or bench scraper

Small saucepan (if warming milk on stove)

How to Make Pumpkin Cinnamon Rolls

Activate Yeast: In a small bowl, combine warm milk and yeast. Let sit 5 minutes until foamy.
Make Dough: In a large bowl, mix pumpkin puree, sugar, melted butter, egg, salt, and pumpkin pie spice. Add yeast mixture. Gradually stir in flour until dough forms.

Knead: Transfer to a floured surface and knead for 6–8 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise 1 hour or until doubled in size.
Prepare Filling: Mix brown sugar, cinnamon, softened butter, and pumpkin puree in a small bowl.
Roll Out Dough: Punch down dough and roll into a rectangle (about 14×10 inches). Spread filling evenly.

Shape Rolls: Roll up tightly from the long side. Slice into 12 even pieces and place in a greased baking dish. Cover and let rise another 30 minutes.
Bake: Preheat oven to 350°F. Bake rolls for 25 minutes until golden brown.
Make Glaze: Beat cream cheese, powdered sugar, milk, and vanilla until smooth. Spread over warm rolls.

Tips for Perfect Pumpkin Cinnamon Rolls

Make sure your milk is warm but not hot (around 110°F) to activate yeast without killing it.
Use bread flour instead of all-purpose if you want extra fluffy rolls.
Let the dough rise in a warm spot in your kitchen—cold environments can slow the process.

For bakery-style presentation, frost while the rolls are still warm so the glaze melts slightly.

Common Mistakes to Avoid

Too much flour: Adding extra flour can make the rolls dense and tough. Stick to the recipe and only dust lightly while kneading.
Skipping rise time: Rushing the process leads to flat, chewy rolls. Be patient and let the dough double in size.

Overbaking: Rolls can dry out quickly, so check at the 20-minute mark. They should be golden but still soft in the center.

Variations and Substitutions

Maple Glaze: Swap the cream cheese glaze for a simple maple glaze by mixing powdered sugar, maple syrup, and milk.
Nutty Twist: Add chopped pecans or walnuts to the filling for crunch.

Vegan Version: Use plant-based milk, vegan butter, and dairy-free cream cheese for the glaze.
Gluten-Free Option: Replace flour with a 1:1 gluten-free baking blend, though texture may vary.

How to Store and Meal Prep

Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

To freeze, place baked rolls (without glaze) in a freezer bag for up to 2 months. Thaw overnight and reheat before glazing.
For make-ahead: Prepare rolls the night before, cover tightly, and refrigerate overnight. Bake the next morning for fresh rolls with no extra effort.

Serving and Presentation Ideas

Serve your pumpkin cinnamon rolls warm with extra glaze drizzled on top. For brunch, pair with hot coffee, spiced chai, or a glass of cold milk. If you’re hosting a fall gathering, arrange the rolls on a rustic wooden board and dust lightly with powdered sugar for a bakery-style presentation.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes, just be sure to cook and puree it until smooth. Homemade pumpkin puree tends to have more moisture, so drain well before using.

Do I need a stand mixer to make this recipe?
No, you can knead by hand, but a stand mixer makes the process easier and faster.

Can I make these rolls without cream cheese glaze?
Absolutely. You can use a classic sugar glaze or even leave them plain if you prefer less sweetness.

How do I reheat pumpkin cinnamon rolls?
Place in the microwave for 20–30 seconds or cover with foil and warm in a 300°F oven for 10 minutes.