These Easy Homemade Pumpkin Cinnamon Rolls are everything you love about fall — soft, spiced, and perfectly sweet. The cream cheese icing melts right in for a cozy, bakery-style treat.
For a little crunch, try finishing them with a sprinkle of my Candied Maple Walnuts. It adds the perfect sweet, toasty contrast to the creamy icing.
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It’s fall season, and you know what that means—pumpkin spice everything! I’ve already had my first pumpkin spice latte from Starbucks, but my cravings for that delicious pumpkin flavor haven’t been satisfied yet. So, what better way to keep the fall vibes going than with some homemade Pumpkin Cinnamon Rolls?
I’m using the same dough recipe that I love for my apple pie cinnamon rolls with salted caramel, and ube cinnamon rolls, so you know these are going to be soft and fluffy. Mixing in pumpkin puree takes them to the next level, making these rolls the perfect comfort food for any chilly day.
Trust me, if you’re as pumpkin-obsessed as I am, you’re going to love this!
Jump to:
Why You'll Love This
- Guaranteed soft and fluffy. The dough bakes up light, pillowy, and never dry — thanks to a little secret step.
- Perfectly balanced sweetness. Just enough sugar to highlight the pumpkin spice without making it overly sweet.
- Cozy fall flavor in every bite. Warm spices and pumpkin purée give these rolls that classic autumn comfort.
- Dreamy cream cheese icing. Smooth, rich, and melts right into the warm rolls.
- Easy and foolproof. Simple ingredients, clear steps — success even if it’s your first time baking cinnamon rolls.
What Makes Pumpkin Cinnamon Rolls So Special?
It’s the mix of real pumpkin purée, warm pumpkin spice, and one little secret that makes these rolls extra soft and fluffy. The pumpkin adds natural sweetness and moisture, while the cinnamon, nutmeg, and ginger bring that cozy fall aroma.
Together, they turn classic cinnamon rolls into the ultimate autumn treat — and just wait until you see the secret step that makes them even softer!
Ingredients
Here's what you will need:
For the Dough:
- Warm milk: Activates the yeast. Use any milk you prefer; non-dairy options work too.
- Active dry yeast: Helps the dough rise. You can substitute with instant dry yeast for faster rise time.
- Eggs: Adds richness and structure to the dough.
- Butter: Softened, to make the dough tender. Use unsalted or reduce added salt if using salted butter.
- Pumpkin puree: The star ingredient! Use store-bought or make your own pumpkin puree for extra flavor.
- Granulated sugar: Sweetens the dough. You can swap with light brown sugar for a deeper flavor.
- Salt: Balances the sweetness and enhances flavors.
- All-purpose flour: The base of the dough. You can substitute with bread flour for a chewier texture.
For the Filling:
- Butter: Spread softened butter over the dough before adding the filling for a rich, moist center.
- Dark brown sugar: Provides a deep, molasses-like sweetness. You can use light brown sugar if preferred.
- White sugar: Adds a touch of additional sweetness to the filling.
- Pumpkin spice: A blend of cinnamon, nutmeg, and cloves that brings that signature pumpkin pie flavor.
- Saigon cinnamon: Adds a bold, spicy kick to the filling.
For the Pour over Sauce:
- Heavy Cream: The secret to making your rolls extra soft, rich, and bakery-style fluffy.
For the Maple Cream Cheese Icing:
- Cream cheese: The base of the icing, giving it a tangy flavor and creamy texture.
- Powdered sugar: Sweetens and thickens the icing.
- Vanilla bean paste: Adds an intense vanilla flavor. You can use vanilla extract as a substitute.
- Butter: Softened butter makes the icing smooth and spreadable.
- Salt: Balances the sweetness.
- Maple syrup: Adds a touch of warmth and complements the pumpkin spice.
- Pumpkin spice: Ties the icing together with the roll’s flavors.
See recipe card for quantities.
How To Make Easy Pumpkin Spice Cinnamon Rolls
- Make the Dough: In a large bowl, combine warm milk and active dry yeast. Let it sit for a few minutes until it becomes frothy. Add eggs, butter, pumpkin puree, granulated sugar, and salt. Mix until well combined.
- Knead the Dough: Gradually add the all-purpose flour, mixing until a soft dough forms. Knead for about 5-7 minutes until smooth and elastic. Cover the bowl and let the dough rise in a warm place until it doubles in size, about 1 hour.
- Prepare the Filling: In a small bowl, mix dark brown sugar, white sugar, pumpkin spice, and Saigon cinnamon. Set aside.
- Roll Out the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a large (20x12)rectangle. Spread softened butter over the surface, then sprinkle the brown sugar filling evenly on top.
- Shape the Rolls: Starting from one long side, tightly roll the dough into a log. Using a floss, cut into 9 equal pieces and place in a parchment paper lined dish. Cover and let rise for another 30 minutes.
- Secret Sauce: Pour room temperature heavy whipping cream on top of each rolls.
- Bake: Preheat your oven to 325°F (175°C). Bake the rolls for 30-35 minutes, or until golden brown and cooked through. They are done when the center has reached 180-190°F.
- Make the Icing: While the rolls are baking, beat together cream cheese, powdered sugar, vanilla bean paste, butter, salt, maple syrup, and pumpkin spice until smooth.
- Ice and Serve: Once the rolls are done, let them cool slightly before spreading the cream cheese icing on top. Serve warm and enjoy!
Variations
Pumpkin Chocolate Chip Rolls: Add pumpkin chocolate chips to the filling for an extra sweet and gooey surprise.
Maple Pecan Cinnamon Rolls: Sprinkle chopped pecans and drizzle with maple syrup before rolling up the dough for a nutty crunch.
Nutella Pumpkin Rolls: Spread Nutella over the dough along with the pumpkin spice filling for a chocolatey twist.
What to Serve With This?
- Pumpkin Spice Latte: Pair these rolls with a hot pumpkin spice latte — or PSL Ice Cream and Pumpkin Spice Ice Cream — to double down on those cozy fall flavors.
- Fresh Fruit: Balance the sweetness with a side of fresh berries or sliced apples.
- Vanilla Ice Cream: For a decadent treat, serve warm rolls with a scoop of vanilla ice cream.
- Crunchy Maple Pecans: Sprinkle a handful on top (or serve on the side) for a sweet, toasty crunch that complements the creamy icing.
Storage Instruction
Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. Reheat gently in the microwave or oven until warm and soft again — they’ll taste freshly baked every time.
For longer storage, you can freeze baked rolls for up to 3 months. Wrap them tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating.
Make Ahead Tip
Want fresh, warm pumpkin cinnamon rolls without the early-morning prep?
Assemble the rolls the night before, place them in the baking pan, and cover tightly with plastic wrap. Refrigerate overnight, then let them rest at room temperature for 30–45 minutes before baking.
It’s the perfect make-ahead trick for effortless weekend or holiday mornings — bake, frost, and enjoy!
Freeze-Ahead Tip
To freeze unbaked rolls, follow the recipe through shaping, then cover the pan tightly with plastic wrap and foil.
Freeze for up to 2 months. When ready to bake, thaw overnight in the fridge, let rise for 45–60 minutes at room temperature, then bake as directed.
Recipe FAQ
You can make your own pumpkin puree by roasting and blending pumpkin or use canned sweet potato puree as a substitute.
Absolutely! Swap the cream cheese frosting for a simple vanilla glaze or maple cream cheese icing for a different twist.
The rolls are ready when they are golden brown on top and sound hollow when tapped. A thermometer should read 190°F (88°C) in the center.
Yes, you can freeze the rolls after shaping them. Just thaw overnight in the fridge, let them rise in the morning, and bake as directed.
Line your pan with parchment paper or generously butter the pan before placing the rolls in it.
More Cinnamon Rolls Recipes
Looking for other recipes like this? Try these:
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Easy Homemade Pumpkin Cinnamon Rolls (Soft & Fluffy!)
Equipment
- 1 11 x 11 baking pan
- 1 stand mixer
- 1 hand mixer or whisk
- 1 Rolling Pin
- 1 dental floss 12 inch
Ingredients
For the Dough:
- 1 cup warm milk 120 degrees fahrenheit
- 2 ½ teaspoon active dry yeast
- 2 large Eggs room temprerature
- ½ cup Unsalted Butter softened
- ¾ cup Pumpkin puree I used Libby's
- ½ cup Granulated sugar
- 1 teaspoon Salt
- 4 - 4½ cups All-purpose flour
For the Filling:
- 6 tablespoon Unsalted Butter softened
- ¼ cup Dark brown sugar
- ¼ cup White sugar
- 1 tablespoon Pumpkin spice
- 3 teaspoon Saigon cinnamon
For the Pour over Sauce
- ½ cup heavy cream
Maple Cream Cheese Icing:
- 8 ounces Cream cheese softened
- 1½ cup Powdered sugar
- ½ teaspoon Vanilla bean paste or 1 teaspoon vanilla extract
- ¼ cup Butter
- ¼ teaspoon Salt
- 1 teaspoon Maple syrup
- ¼ teaspoon Pumpkin spice
Instructions
- In a large bowl, combine warm milk and active dry yeast. Let it sit for a few minutes until it becomes frothy. Add eggs, butter, pumpkin puree, granulated sugar, and salt. Mix until well combined.
- Gradually add the all-purpose flour, mixing until a soft dough forms. Knead for about 5-7 minutes until smooth and elastic. Cover the bowl and let the dough rise in a warm place until it doubles in size, about 1 hour.
- In a small bowl, mix dark brown sugar, white sugar, pumpkin spice, and Saigon cinnamon. Set aside.
- Once the dough has risen, punch it down and roll it out on a floured surface into a large (20x10)rectangle. Spread softened butter over the surface, then sprinkle the brown sugar filling evenly on top.
- Starting from one long side, tightly roll the dough into a log. Using a floss, cut into 9 equal pieces and place in a parchment paper lined dish. Cover and let rise for another 30 minutes.
- Pour room temperature heavy whipping cream on top of each rolls.
- Preheat your oven to 325°F (175°C). Bake the rolls for 30-35 minutes, or until golden brown and cooked through. They are done when the center has reached 180-190°F.
- While the rolls are baking, beat together cream cheese, powdered sugar, vanilla bean paste, butter, salt, maple syrup, and pumpkin spice until smooth.
- Once the rolls are done, let them cool slightly before spreading the cream cheese icing on top. Serve warm and enjoy!
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Notes
- Use room-temperature ingredients: This helps the dough rise evenly and stay soft.
- Pumpkin puree: Make sure it’s 100% pure pumpkin, not pumpkin pie filling (which already has sugar and spices).
- Heavy cream secret: Pour a bit of heavy cream over the rolls right before baking — it’s the trick for extra-fluffy, bakery-style rolls.
- Don’t overflour: The dough should be slightly tacky, not dry. Too much flour can make the rolls dense.
- Spice swap: If you’re out of pumpkin spice, use a mix of cinnamon, nutmeg, and ginger.
- Make it nutty: Add chopped pecans or walnuts to the filling for crunch, or sprinkle on top after baking.
- Icing tip: Spread the cream cheese icing while the rolls are still slightly warm so it melts perfectly into the swirls.
- Storage: Store in an airtight container at room temperature up to 2 days, or refrigerate for up to a week.
Suefawn says
In step 6, it said to pour room temperature heavy whipping cream but ingredient list doesn’t include it. How much is needed?
Rose Sioson says
Hi Suefawn! My apologies for that. Distribute 1/2 cup of heavy cream on top of your cinnamons rolls before puttting it in the oven.