These soft, gooey Pumpkin Cinnamon Rolls are packed with warm spices and pumpkin flavor, then topped with a rich pumpkin cream cheese frosting.
They’re the perfect fall treat for breakfast, brunch, or dessert—and easier to make than you think!
Whether you’re craving something cozy for a chilly morning or planning a seasonal bake for guests, these homemade pumpkin spice cinnamon rolls will impress every time.
Ingredients You’ll Need
For the Dough:
- 1 cup milk
- 1 tbsp dry yeast
- 2 cups self-rising flour
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 eggs
- ½ cup pumpkin puree
- 2 tbsp brown sugar
- 3 tbsp granulated sugar
- 1 stick (½ cup) melted butter
For the Filling:
- ½ cup pumpkin puree (to spread on dough)
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- ½ tsp nutmeg
For the Frosting:
- 4 oz cream cheese (half an 8 oz block)
- ¼ cup powdered sugar
- ¼ cup pumpkin puree
- 2 tbsp milk
A compelling sentence on why it’s great!
How to Make Pumpkin Cinnamon Rolls
Step 1: Activate the Yeast
In a large mixing bowl, warm the milk until just lukewarm—not hot. Stir in the dry yeast and granulated sugar. Let it sit for about 10 minutes until foamy and bubbly on top.
Step 2: Mix the Dough
Add the melted butter and eggs to the yeast mixture. Whisk until combined. Slowly mix in the self-rising flour, cinnamon, and nutmeg until a soft dough forms.
Step 3: Knead and Let Rise
Dust your work surface with flour and knead the dough for 2–3 minutes until smooth. Place the dough back in the bowl, cover it with a towel, and let it rise in a warm spot for 30–40 minutes or until it has doubled in size.
Step 4: Roll Out and Add Filling
Once the dough has risen, roll it out into a large rectangle on a floured surface. Spread the pumpkin puree evenly across the dough. In a small bowl, mix together the brown sugar, cinnamon, and nutmeg. Sprinkle this mixture evenly over the pumpkin.
Step 5: Roll and Slice
Roll the dough tightly into a log, then cut into 1-inch slices using a sharp knife or dental floss.
Step 6: Bake the Rolls
Line a 9×13-inch baking dish with parchment paper. Arrange the cinnamon rolls in the pan, spacing them slightly apart. Bake in a preheated oven at 320°F for about 20 minutes, or until golden brown and cooked through.
Step 7: Make the Frosting
In a small bowl, whisk together the cream cheese, powdered sugar, pumpkin puree, and milk until smooth and creamy. Add a bit more milk if needed to reach your desired consistency.
Step 8: Frost and Serve
Spread the frosting over the warm rolls and let it melt slightly. Optional: Sprinkle with cinnamon for extra cozy flavor. Serve and enjoy!
Tips for Success
- If you’re short on time, use store-bought crescent dough or cinnamon roll dough and just add the pumpkin filling.
- Make sure your milk is warm, not hot, or it could kill the yeast. Aim for around 100–110°F.
- Don’t skip the resting time—your dough needs time to rise for the fluffiest results.
Variations to Try
- For extra spice, sprinkle in a little allspice or cloves to the sugar mix.
- Add chopped nuts like pecans or walnuts to the filling for extra crunch.
- Pumpkin spice glaze can be swapped for the cream cheese frosting.
- Use maple syrup instead of powdered sugar for a rich, fall-inspired glaze.
Perfect For
- Cozy fall mornings
- Weekend brunch with friends
- Thanksgiving breakfast
- Pumpkin spice lovers
- A fun baking day with kids
📸 Don’t Forget the Photo Op!
Capture the cozy vibes! These pumpkin cinnamon rolls are perfect for fall-themed photos. Snap a few shots with:
- A sprinkle of cinnamon on top
- A cozy coffee mug in the background
- A slice being pulled apart to show the soft swirl
Share your creation on Instagram and tag us @bitesizedfun!
More Pumpkin Recipes You’ll Love:
- Coming soon…
These soft and spiced pumpkin cinnamon rolls are the perfect cozy treat for fall—sweet, swirly, and smothered in cream cheese frosting. You’ll want to make them all season long!
One More Thing!
This recipe is part of our collection of easy dessert recipes. Check it out!
Pumpkin Cinnamon Rolls
Ingredients
- 1 cup milk
- 1 tbs dry yeast
- 2 cups self-rising flour
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 2 eggs
- ½ cup Pumpkin puree
- 2 tbsp brown sugar
- 3 tbsp granulated sugar
- 1 stick melted butter
Frosting ingredients:
- 4 oz Cream cheese half pack of 8 oz Philadelphia cheese
- ¼ cup powdered sugar
- ¼ cup pumpkin puree
- 2 tbsp milk
Instructions
- Preheat oven to 320F. Warm up milk (don’t make it to hot just lukewarm) mix it with dry yeast and granulated sugar until dissolved. Leave it in a warm place to proof for about 10 minutes. Add melted butter and eggs, stir gently with a whisk until smooth.
- Add gradually flour to the batter, knead it and try to form a dough. Dust the table with flour and kneed the dough for about 2-3 minutes. Put it back in the bowl and leave it raise in a warm place for at least 30 minutes.
- When dough is ready roll it out with a rolling pin making a rectangular flat shape. Spread pumpkin puree evenly onto it.
- Mix cane sugar, cinnamon, and nutmeg in a small bowl, sprinkle it over the rolled dough. Roll the dough to form a log. Cut it into a 1inch thick rolls.
- Line a parchment paper onto a 13x 9 inch pan and place the cut rolls onto it. Bake for about 20 minutes or until golden brown.
To make frosting
- In a small bowl whisk cream cheese, powdered sugar, and pumpkin puree, add powdered sugar and continue mixing until smooth. If consistency is too thick 1 tbsp of water can be added. Pour the mixture evenly onto a freshly baked roll. Leave it to set for 5-10 minutes. Serve with a pinch of cinnamon on top!
