Made with pumpkin in the dough and filled with a gooey pumpkin spice cinnamon swirl, these pumpkin cinnamon rolls hit the spot on chilly fall mornings. They’re topped with maple cinnamon cream cheese icing and you can choose other frosting options if desired! (See right above the recipe for details.) If you’d like to get started ahead of time, use my overnight or freezing instructions below.
I originally published this recipe in 2013 and have since added new photos and a few more success tips.
These aren’t just classic homemade cinnamon rolls with pumpkin spice in the filling. Rather, these are pumpkin cinnamon rolls with real pumpkin IN the dough. Unraveling each soft and flaky pumpkin coil and tasting the melty pumpkin spices inside is the definition of fall breakfast bliss! Pumpkin pie lovers, meet your new favorite breakfast.
One reader, Sarah, commented: “I just made these today for the first time and they were DIVINE. So perfect. All my friends were raving about them. I wish I made 2 batches!!! The dough came out perfectly and the flavor was just out of this world. I’ve made Sally’s regular cinnamon rolls several times and they’re always a crowd favorite, but these are on another level!! ★★★★★“
Another reader, Ariana, commented: “By far the most outstanding cinnamon rolls, they’re perfect EVERY time. ★★★★★“
Why You’ll Love These Pumpkin Cinnamon Rolls
- Soft and fluffy
- Real pumpkin in the yeasted dough
- Filled with warm and cozy fall spices
- Topped with maple cream cheese icing
- Perfect for crisp fall mornings
- Total comfort food
- You can use homemade pumpkin pie spice in the filling
Pumpkin Cinnamon Roll Dough
This is a rich dough, which means that it’s prepared with fat like milk, butter, and an egg. Rich doughs make soft breads such as monkey bread, homemade cinnamon rolls, and this giant cinnamon roll cake. Lean doughs, on the other hand, are made without much fat and produce crusty bread such as artisan bread, homemade bagels, and pizza dough.
You need 9 ingredients for pumpkin cinnamon roll dough:
- Milk: Liquid activates the yeast. Nondairy or low fat milks are fine, but whole milk produces phenomenal flavor and texture.
- Butter: Butter promises a flavorful dough.
- Pumpkin: Pumpkin puree adds real pumpkin flavor and lots of moisture for incredibly soft rolls. It’s also a very heavy ingredient which weighs down the dough, so we go light on the butter (which can also weigh down dough).
- Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough. I used to make these rolls with brown sugar in the dough, but regular white sugar doesn’t weigh down the dough as much. (I find the rolls are a bit fluffier using white granulated sugar.) We still use brown sugar in the filling, though.
- Nutmeg: A pinch of ground nutmeg enhances the pumpkin flavor and adds a little something extra to these pumpkin cinnamon rolls.
- Salt: You can’t make flavorful bread without salt!
- Egg: 1 egg provides structure and flavor.
- Yeast: You can use active dry yeast or instant yeast. I recommend Red Star Platinum Superior Baking Yeast, which is an instant yeast blended with natural dough improvers.
- Flour: All-purpose flour is the structure of the dough.
Notice That There is No Cinnamon IN the Dough
Did you know that cinnamon can inhibit yeast activity in dough? This spice can limit dough’s ability to rise, but you’d have to use quite a lot of cinnamon in order for that to happen. Still, with pumpkin being such a heavy ingredient that also weighs down the dough, we skip the cinnamon simply because we don’t want another ingredient holding down the dough’s rise. Nutmeg adds wonderful wonderful flavor to the dough and don’t worry, there’s PLENTY of cinnamon in the filling!
Overview: How to Make Pumpkin Cinnamon Rolls
- Make & knead the dough. If you’re new to baking with yeasted doughs, or if you want a quick refresher, my How to Knead Dough video tutorial will be helpful with this step. The dough will be very soft. After kneading, place the dough into a greased bowl and turn the dough around in the bowl so all sides of the dough are coated.
- 1st rise. Cover the dough and let it rise.
- Make the pumpkin spice filling. Combine the brown sugar, cinnamon, and spices.
- Add the filling & slice into rolls. Roll the dough out into a 10×14-inch rectangle. Spread the softened butter and sprinkle brown sugar filling evenly on top. Roll it up tightly and use a sharp knife to cut into 10-12 pieces. Arrange rolls into your greased pan.
- 2nd rise. Let the shaped rolls rise. This rise is shorter than the 1st.
- Bake. Cover them with aluminum foil after 15 minutes to prevent over-browning.
- Make the icing and spread onto warm cinnamon rolls.
By the way, if you love pumpkin for breakfast, you’ll definitely enjoy sinking your teeth into this pumpkin French toast casserole, a stack of pumpkin spice waffles, or a batch of mini cinnamon sugar pumpkin muffins. And don’t forget homemade pumpkin coffee creamer for your coffee! If you are craving cinnamon rolls right now, and just can’t wait for dough to rise, try these no yeast cinnamon rolls.
Toppings for Pumpkin Cinnamon Rolls
I love topping these cinnamon rolls with maple cinnamon cream cheese icing—just 5 ingredients: cream cheese, maple syrup, milk, sifted confectioners’ sugar, and cinnamon. So simple yet so good! Feel free to skip the cinnamon in the icing if desired. You could also try plain cream cheese icing from these regular homemade cinnamon rolls, salted caramel frosting, the maple icing from maple cinnamon rolls, the caramel icing from apple cinnamon rolls, or this vanilla icing.
More Cinnamon Roll Varieties:
- Cinnamon Rolls
- Apple Cinnamon Rolls
- Blueberry Sweet Rolls with Lemon Glaze
- Raspberry Sweet Rolls (my favorite!!)
- Overnight Cinnamon Rolls
- Gingerbread Cinnamon Rolls
- Maple Pecan Sticky Buns
- Lemon Sweet Rolls
- Orange Sweet Rolls
- Birthday Cake Cinnamon Rolls
Pumpkin Cinnamon Rolls
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Total Time: 3 hours, 25 minutes
- Yield: 10-12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Soft pumpkin cinnamon rolls filled with a gooey cinnamon swirl and topped with maple cream cheese icing.
Ingredients
Pumpkin Dough
- 1/3 cup (80ml) whole milk*
- 2 Tablespoons (28g) unsalted butter
- 1/2 cup (115g) canned pumpkin (not pumpkin pie filling)
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 large egg
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet, see note)
- 2 and 2/3 cups (335g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
Filling
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Maple Cream Cheese Icing
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 3 Tablespoons (45ml) pure maple syrup
- 1 Tablespoons (15ml) whole milk
- 2/3 cup (80g) confectioners’ sugar, sifted
- optional: 1/8 teaspoon ground cinnamon
Instructions
- Make the dough: Warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is *just* melted. You want the mixture lukewarm (105°F (41°C)-115°F (46°C)), not scorching hot. Set aside. Whisk the pumpkin puree, sugar, nutmeg, and salt together in a large bowl or in the bowl of your stand mixer. Whisk in the warmed milk/butter, egg, and yeast until combined. Using the dough hook or paddle attachment on low speed or mixing by hand using a silicone spatula or wooden spoon, mix in 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl as needed. Add 1 and 2/3 cups more flour and beat for 1 more minute.
- Knead the dough: Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- 1st Rise: Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size. (I always let it rise on the counter and it takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease the bottom and sides of a 9-inch square baking dish, 9-inch round baking dish, 9×13-inch baking dish, or 11×7-inch baking dish. This recipe yields 10-12 rolls and they can fit into any of those size pans.
- Roll out the dough: Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 10×14-inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
- Add the filling: Spread softened butter evenly on top of the rolled-out dough. Combine the brown sugar, cinnamon, and spices into a small bowl. Sprinkle all over the top. Roll it up tightly. Using a very sharp knife, cut into 10-12 even rolls. Arrange rolls in the prepared pan.
- 2nd Rise: Cover the rolls tightly and allow to rise until doubled in size, about 1 hour. (Or use the overnight option below.)
- Preheat oven to 350°F (177°C).
- Bake rolls for about 22-28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.
- Make the icing: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the confectioners’ sugar (and cinnamon, if using) and beat on medium speed until creamy. Spread on warm cinnamon rolls.
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Overnight Instructions: Prepare the rolls through step 6. Instead of allowing the cut rolls to rise in a warm environment in step 7, place the pan in the refrigerator and allow the rolls to rest for up to 14 hours before baking. When it’s time to bake the next day, bring the rolls to room temperature and rise for 1 hour on the counter, or until almost doubled in size. Then bake as directed.
- Freezing Instructions: You can freeze cinnamon rolls for up to 3 months, and I recommend a few different methods for freezing cinnamon rolls. The first method is to freeze them after shaping, before they’ve had their 2nd rise (step 6). Thaw in the refrigerator overnight, then let rise for 1.5–2 hours at room temperature before baking. The second method is to par-bake the risen rolls for 10 minutes, let cool completely, then cover and freeze. Thaw in the refrigerator overnight, then let sit at room temperature for 30 minutes before baking. Finish baking for 15–20 minutes. You can also freeze fully baked cinnamon rolls. See How to Freeze Cinnamon Rolls for more details about all of these methods.
- Special Tools (affiliate links): Stand Mixer or Large Glass Mixing Bowl | Silicone Spatula or Wooden Spoon | Whisk | 9-inch Square Baking Dish, 9-inch Round Baking Dish, 9×13-inch Baking Dish or 11×7-inch Baking Dish | Rolling Pin | Cooling Rack | Electric Mixer (Handheld or Stand)
- Milk: For super soft rolls, I recommend whole milk. Nondairy or lower fat milks work too, but the rolls may not taste as rich and fluffy.
- Yeast: You can use active dry or instant yeast in this recipe. Follow all of the same instructions. If using active dry yeast, the rise times are usually *slightly* longer, but not much. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Spices in Filling: If needed, you can use 1 Tablespoon ground cinnamon and 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice in the filling. The pumpkin pie spice replaces the nutmeg, allspice, ginger, and cloves.
Reader Comments and Reviews
I made these with the overnight option and they turned out great! The time for the rise was just as noted. My family loved them.
Hi Sally. I really want to make this for my friend. She loves pumpkin and has a huge sweet tooth, but she’s also trying to lose weight. What would you suggest as the best substitutions for the milk and butter? And does whole wheat flour work instead of all purpose? I know there’s only so far you can go with desserts to make them “healthy”, but any advice would be great!
Hi Leann, you can definitely use whole wheat flour.
These were delicious! Just to let you know, your video shows you using a full brick of cream cheese but the instructions say 4 oz which is half. I did find that the icing was too thin and I didn’t want it too sweet so I added more than 4 oz of cream cheese.
I just made these for this month’s baking challenge, and they were so good! The maple cream cheese frosting goes so well with the pumpkin. I’ll probably be making these again soon!
im curious as to why these require a longer overall rise time than your regular cinnamon rolls recipe?
Hi Madison, these pumpkin cinnamon rolls closely mirror the rise times from our overnight cinnamon rolls (wheres our classic cinnamon rolls recipe only requires one rise). This pumpkin version can sometimes take slightly longer because the dough includes pumpkin puree, which can be quite heavy. Hope this helps!
A perfect fall dessert and easy to make. I did the overnight option and it was a success!
How long did you end up having to leave it out of the refrigerator to rise before baking?
So yummy! I love this fall version of cinnamon rolls. Maple frosting is my favorite for cinnamon rolls and it’s perfect for the pumpkin flavor. Will make this recipe again.
Very good!!! Excellent recipe!!
I doubled the recipie, and did them the overnight, I added chocolate chips and chopped pecans. Turned out delicious!!!
I followed the overnight instructions and baked them this morning after letting them rise. They were delicious, so light and flavorful but not too sweet. Delicious fall flavors!
Hello, can I make the rolls smaller? Like minis? Do I need to change anything if I do that? Thank you
Hi Kat, we haven’t tried making these into mini rolls but might start by shaping the dough into two 6×18 inch rectangles and try rolling them that way. You won’t get as much of the filling in each roll though!
Delicious and easy to make! I prep them the day before and bake in the morning after leaving them in the fridge overnight.
Fantastic fall recipe! The vibrant orange colored dough and maple cream cheese frosting elevated these above traditional cinnamon rolls! Thank you for creating delicious recipes and including your notes. I almost always search for the recipe notes when making something new!
Hi Sally, thank you for sharing this recipe, I have an actual pumpkin how can I incorporate it instead of the canned ones?
Hi Mel, you can use homemade pumpkin puree if needed. Other readers have reported making fresh pumpkin puree this way: https://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe-1922629
Can you substitute unsweetened full- fat coconut milk for whole milk in the dough recipe? Looking forward to making these!
Hi Jeri, the texture of the finished dough may be a bit different, but that should work in a pinch. Let us know if you try it!
I am wondering if anyone has used a bread machine to make the dough and their thoughts on this?
Hi Hilda, we haven’t tested this recipe using a bread machine, but let us know if you do.
I put all of the dough ingredients in my bread machine on the dough cycle (melted and slightly cooled the butter first) and it came out great.
I just used my bread machine to kneed the dough. Worked fine, the scrolls turned out great.
I tried this recipe but my dough wouldn’t rise! I used instant yeast and kept the dough in a warm area (not too warm) and after an hour no rise at all. What could have I done wrong?
Hi Erica! Our baking with yeast guide can help troubleshoot – see the section titled “What if My Dough Isn’t Rising?”
Do they need to be refrigerated with the cream cheese frosting?
Hi Bev! They should be fine for a day or two, but you can refrigerate if you prefer!
i just made this and it was absolutely perfect!! i will definitely be making this one again for my friends and family
For the filling, can I put 1 1/2 tsp pumpkin spice instead of the ginger, clove, allspice and ginger?
Hi Liza, If needed, you can use 1 Tablespoon ground cinnamon and 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice in the filling. The pumpkin pie spice replaces the nutmeg, allspice, ginger, and cloves.
I made these last night and they were a hit. The dough was pillowy and soft. The measurements made 8 thick cinnamon rolls in my 10×7 pan. Great recipe!
Thanks for the recipe! I had to use the whole brick of cream cheese- 8 ounces- to get the frosting to look like your picture. With 4 ounces the frosting was thin and runny. Even with room temp cream cheese- the frosting was lumpy. I used my immersion blender to smooth it out and then had frosting left over. Looking forward to tasting these!
Hi Sally! Just wondering if you used active dry yeast or instant yeast in this recipe, and if so whats the time difference for rising between the two?
Hi Lando, You can use active dry or instant yeast in this recipe. Follow all of the same instructions. If using active dry yeast, the rise times are usually *slightly* longer, but not much. Hope you enjoy them!
I had the same experience, added 3/4 cup extra flour to achieve the right consistency. They were amazing!
These turned out pretty good, but I ended up having to use almost a full extra cup of flour just to get the right consistency for the dough ball. Been baking for years and had just a bit of pumpkin left over and saw this recipe thought why not! Other than the additional flour they were beautiful and tasty.
What if I accidentally forgot to do the first rise? So used to making your classic cinnamon rolls that only need 1 rise
They may not be as soft and fluffy!
Can you add raisins to the cinnamon pumpkin roll.
Hi Barbara! You could sprinkle some raisins on the filling before rolling the dough up.
Can you make the dough in a bread machine
Hi Donna, we haven’t tested this dough in a bread machine, but let us know if you do!
Absolutely delicious recipe! The maple cinnamon frosting brings it to another level!
Omg, just made these and they might just be the best thing I ever baked, 10/10
The cinnamon rolls were absolutely delicious! I usually don’t use yeast when I make cinnamon rolls but it gave it amazing flavor and made them so soft and fluffy! I honestly like them with yeast better! There was lots of waiting time but it was so worth it and I would definitely make them again! It’s a perfect and delicious fall treat!