Pumpkin Cinnamon Rolls

The Ultimate Cozy Fall Breakfast

There’s something utterly magical about waking up to the scent of freshly baked cinnamon rolls wafting through your home. Now, imagine those same soft, fluffy rolls infused with the warm, comforting flavor of pumpkin spice—and topped with a luscious maple cream cheese frosting. That’s exactly what Pumpkin Cinnamon Rolls bring to your breakfast table: a perfect blend of seasonal flavor, pillowy texture, and indulgent sweetness.

These pumpkin cinnamon rolls are an ideal fall weekend bake—whether you’re hosting a brunch, treating your family, or simply craving a cozy morning delight. They’re tender, spiced just right, and finished with a frosting that perfectly complements the pumpkin’s natural sweetness.

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Why Pumpkin Cinnamon Rolls are a Fall Must-Bake

• Pumpkin spice meets classic cinnamon: The dough and filling are enhanced with pumpkin puree and warm spices, creating a deeper flavor profile.

• Soft and fluffy texture: Thanks to enriched dough and careful proofing, these rolls are melt-in-your-mouth tender.

• Maple cream cheese frosting: Adds the perfect balance of sweetness and tang with a rich maple flavor twist.

• Great for gatherings: Whether holiday brunches or weekend treats, these rolls impress without being too difficult.

• Make-ahead friendly: Dough can be prepared the night before for easy morning baking.

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Ingredients for Pumpkin Cinnamon Rolls

Dough:

• 1 cup warm milk (about 110°F/43°C)

• 2 ¼ teaspoons (1 packet) active dry yeast

• ¼ cup granulated sugar

• ⅓ cup unsalted butter, melted

• ½ cup pumpkin puree (not pumpkin pie filling)

• 1 large egg

• 4 cups all-purpose flour (plus extra for kneading)

• 1 teaspoon salt

• 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + ⅛ tsp cloves)

Filling:

• ½ cup brown sugar, packed

• 2 tablespoons ground cinnamon

• ¼ cup unsalted butter, softened

• 1 teaspoon pumpkin pie spice

Maple Cream Cheese Frosting:

• 4 oz cream cheese, softened

• ¼ cup unsalted butter, softened

• 1 to 1 ½ cups powdered sugar (adjust for desired sweetness/thickness)

• 2 tablespoons pure maple syrup

• ½ teaspoon vanilla extract

• Pinch of salt

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How to Make Pumpkin Cinnamon Rolls: Step-by-Step Guide

Step 1: Activate the Yeast

Warm the milk to around 110°F (warm to the touch but not hot). In a large bowl, sprinkle the yeast over the warm milk with 1 teaspoon sugar. Let sit for 5-10 minutes until foamy and bubbly—this means the yeast is active.

Step 2: Prepare the Dough

Add the pumpkin puree, melted butter, remaining sugar, egg, salt, and pumpkin pie spice to the yeast mixture. Stir to combine.

Gradually add the flour, one cup at a time, mixing until a soft dough forms. Turn dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Add flour as needed to prevent sticking but avoid overloading.

Step 3: First Rise

Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

Step 4: Prepare the Filling

In a small bowl, mix brown sugar, cinnamon, pumpkin pie spice, and softened butter until it forms a spreadable paste.

Step 5: Roll and Fill the Dough

Once risen, punch down the dough and turn it out onto a floured surface. Roll it into a large rectangle approximately 16×12 inches.

Spread the cinnamon pumpkin filling evenly over the dough, leaving a small border around the edges.

Step 6: Shape the Rolls

Starting from the long edge, tightly roll the dough into a log. Using a sharp knife or dental floss, slice the log into 12 equal rolls.

Step 7: Second Rise

Place rolls in a greased 9×13 inch baking dish, leaving a bit of space between each. Cover and let rise for another 30-45 minutes until puffy.

Step 8: Bake

Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes or until golden brown and cooked through.

Step 9: Prepare the Maple Cream Cheese Frosting

While the rolls bake, beat the cream cheese and butter together until smooth. Add powdered sugar, maple syrup, vanilla extract, and salt. Beat until creamy and fluffy.

Step 10: Frost and Serve

Once rolls are slightly cooled, generously spread maple cream cheese frosting over the top. Serve warm and enjoy!

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Tips and Tricks for Perfect Pumpkin Cinnamon Rolls

• Use room temperature ingredients for better yeast activity and dough consistency.

• Don’t rush the rising stages: Allow the dough to fully rise for a soft, airy texture.

• For a deeper pumpkin flavor, you can add a bit of pumpkin pie spice into the dough and the filling.

• Try warming the maple syrup slightly before mixing into the frosting for better blending.

• If you want overnight cinnamon rolls, complete steps 1-6, cover, and refrigerate overnight. Bake fresh in the morning.

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Variations to Try

• Pecan or walnut topping: Sprinkle chopped nuts on the filling or on top before baking for crunch.

• Gluten-free option: Use a gluten-free flour blend designed for yeast breads, with xanthan gum added if needed.

• Vegan adaptation: Replace butter with coconut oil or vegan butter, and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).

• Spice it up: Add ground ginger or cloves to the spice mix for more warmth.

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Storage and Reheating

• Store covered at room temperature for up to 2 days.

• Refrigerate for up to 5 days—bring to room temp or microwave gently before serving.

• Freeze unbaked rolls (after shaping) on a tray, then transfer to freezer bags. Bake frozen rolls, adding extra time to baking.

• Freeze baked rolls wrapped tightly; thaw overnight and warm before frosting.

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Why These Pumpkin Cinnamon Rolls Will Become a Tradition

These cinnamon rolls combine all the best elements of fall baking with a homemade touch. They fill your home with the cozy scent of pumpkin and spice, offering a breakfast treat that feels indulgent but is easy to make. The maple cream cheese frosting is the ultimate finishing touch that sets these apart from regular cinnamon rolls—offering a perfect balance of sweetness and tang.

Perfect for holiday mornings, weekend family gatherings, or when you simply want to treat yourself, these pumpkin cinnamon rolls are destined to be a favorite fall recipe.

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Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices which will alter the dough texture and flavor. Use pure pumpkin puree only.

Can I prepare the dough in a bread machine?

Yes! Use the dough setting on your bread machine, adding ingredients in the order recommended by your machine’s manual.

How do I keep the rolls soft after baking?

Store them tightly covered with foil or plastic wrap. Reheat gently before serving to maintain softness.

Can I substitute maple syrup in the frosting?

You can replace maple syrup with honey or pure maple-flavored extract, but maple syrup offers the best authentic flavor.

What if I don’t have pumpkin pie spice?

Make your own by mixing cinnamon, nutmeg, cloves, and ginger in equal parts. Use 1 teaspoon total per recipe.