Fluffy Pumpkin Cinnamon Rolls with Cream Cheese Glaze

These pumpkin cinnamon rolls are tender, warmly spiced, and finished with a silky cinnamon cream cheese frosting. They’re ideal for fall mornings and holiday brunches, and you can easily prepare them the night before so all that’s left to do in the morning is bake and enjoy.

Easy Pumpkin Cinnamon Rolls

We can’t get enough of these delicious pumpkin cinnamon rolls. The dough is enriched with pumpkin puree for moisture and flavor, and the filling has a warming pumpkin-pie spice note that makes each bite unmistakably autumnal. The cinnamon cream cheese frosting pulls everything together for a decadent finish.

Prefer to sleep in? No problem — follow the overnight instructions and bake first thing in the morning for fresh, hot rolls without the fuss.

Ingredients for Pumpkin Cinnamon Rolls

The recipe breaks down into three components: the dough, the filling, and the cinnamon cream cheese frosting. Quantities appear in the recipe section below.

For the Dough

• 2% milk (warmed to about 100–110°F)
• Quick-rise yeast (one packet)
• Granulated sugar
• Pumpkin puree
• Butter (melted)
• Large egg
• Pure vanilla extract
• All-purpose flour
• Salt

For the Filling

• Unsalted butter, softened
• Light brown sugar
• Pumpkin pie spice

For the Cinnamon Cream Cheese Frosting

• Cream cheese, softened
• Powdered sugar
• Vanilla extract
• Ground cinnamon
• Pinch of salt

How to Make Pumpkin Cinnamon Rolls

Tip: scroll to the recipe card near the end for exact ingredient amounts and a concise step-by-step method.

Start with the Dough

Warm the milk (about 100–110°F) and sprinkle in the yeast with a small portion of the sugar; let it sit until foamy, about 5 minutes. Whisk together the pumpkin puree, melted butter, egg, vanilla, and remaining sugar. Combine the wet mix with the bloomed yeast.

Using a stand mixer fitted with a dough hook on low to medium speed, gradually add the flour and salt until a shaggy dough forms. Continue kneading 2–3 minutes more until the dough is smooth and elastic and springs back when poked.

No stand mixer? You can mix with a wooden spoon until the dough is shaggy, then turn it out and knead by hand until smooth and elastic.

Let the Dough Rise

Place the dough ball in a lightly oiled bowl, cover with plastic wrap and a clean towel, and set in a warm, draft-free spot (an oven turned off works well). Let the dough double in size, about 1–1.5 hours.

Make the Frosting

Beat the softened cream cheese with vanilla, cinnamon, and a pinch of salt until smooth. Gradually add powdered sugar on low, then beat on medium for 30–45 seconds until the frosting is light and fluffy. Chill until ready to spread.

Roll and Fill the Dough

Turn the risen dough onto a floured surface and roll into a rectangle approximately 18 inches long by 12 inches wide and about 1/4 inch thick. Spread softened butter across the surface, sprinkle evenly with the brown sugar and pumpkin pie spice mixture, and roll tightly starting from a long side. For larger, fewer rolls, roll from the short side instead.

Using a sharp serrated knife, slice the log into roughly twelve 1–1½ inch pieces. To get even rolls, make a center mark first and work outward evenly.

Second Rise

Place the rolls in a buttered 9×13-inch pan so they just touch. Cover and let rise in a warm spot about 30 minutes until puffy. If you’re preparing these overnight, cover the pan tightly and refrigerate for up to 12 hours; allow the rolls to sit at room temperature about 30 minutes before baking.

Time to Bake

Preheat the oven to 350°F (175°C). Bake the rolls 18–22 minutes, depending on size, until the centers are set but not dry. Avoid overbaking to keep them soft and tender.

Frost & Enjoy

Let the rolls cool 10 minutes, then spread the cinnamon cream cheese frosting over the warm rolls. Serve immediately and enjoy the comforting aroma and soft texture.

Pro Tips for Pumpkin Cinnamon Rolls

Follow these tips for reliable results and extra-flavorful rolls:

• Don’t overheat the milk: milk that’s about 110°F encourages yeast activity; hotter temperatures can kill the yeast and prevent rising.
• Use quick-rise yeast: it speeds up rising time, but active dry yeast will also work — expect slightly longer rise times.
• Slice carefully: use a sharp serrated knife and a gentle sawing motion to avoid squashing the rolls. If a roll loses shape, reshape it gently with your hands.
• Even slices: mark the center and measure outward in one-inch increments for consistent roll sizes and even baking.

Overnight Pumpkin Cinnamon Rolls Instructions

To bake fresh rolls in the morning with minimal work:

1. Assemble and arrange the unbaked rolls in the prepared pan up to the point of the second rise.
2. Cover tightly with plastic wrap and refrigerate overnight (up to 12 hours).
3. The next morning, remove the pan and allow rolls to come to room temperature and complete their second rise, about 30 minutes.
4. Bake as directed, then frost and serve.

Storage Instructions

Store leftover pumpkin cinnamon rolls in an airtight container in the refrigerator for up to 3 days.

To reheat: wrap rolls or cover the pan and warm in a 350°F oven for about 10 minutes until heated through. Microwaving works for a quick option, but the oven preserves texture best.

Recipe Card

Pumpkin Cinnamon Rolls

Prep: about 2 hours (including rising) • Cook: 18–22 minutes • Total time: about 2 hours 18 minutes • Makes ~12 rolls

Ingredients

Dough

• ¾ cup 2% milk, warmed to 100–110°F
• 1 packet quick-rise yeast
• ¼ cup granulated sugar
• ¾ cup pumpkin puree
• 3 tablespoons melted butter
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt

Filling

• 4 tablespoons unsalted butter, softened
• ¾ cup light brown sugar
• 1 tablespoon pumpkin pie spice

Frosting

• 4 oz cream cheese, softened
• 1 ¼ cups powdered sugar
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of salt

Instructions

1. Add warm milk, granulated sugar, and yeast to a bowl. Let bloom about 5 minutes until foamy.
2. Whisk in pumpkin puree, melted butter, egg, and vanilla until smooth.
3. On low speed with a dough hook, gradually add flour and salt. When a shaggy dough forms, knead 2–3 minutes until smooth and elastic.
4. Transfer to a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1.5 hours.
5. Make frosting: beat cream cheese with vanilla, cinnamon, and salt. Add powdered sugar slowly and beat until light and fluffy; set aside.
6. Turn dough out, roll into an 18×12-inch rectangle. Spread softened butter, then sprinkle with brown sugar and pumpkin pie spice. Roll tightly from the long side (or short for larger rolls).
7. Slice into 1–1½-inch rolls and place in a buttered 9×13 pan so they just touch. Cover and rise 30 minutes, or refrigerate overnight and bake the next morning after a 30-minute tempering at room temperature.
8. Preheat oven to 350°F and bake 18–22 minutes until centers are set. Let cool 10 minutes, frost, and serve warm.

Nutrition (approx.)

Calories: ~382 kcal • Carbohydrates: ~65 g • Protein: ~6 g • Fat: ~11 g • Fiber: ~2 g • Sugar: ~32 g

Nutrition is an estimate and should be used as a guideline only.