The Ultimate Homemade Pumpkin Cinnamon Rolls with Cream Cheese Frosting: Your Essential Fall Baking Guide
Prepare to fall in love with these utterly divine homemade pumpkin cinnamon rolls. Each roll is a masterpiece, featuring a soft, fluffy pumpkin-infused dough generously swirled with a rich filling of brown sugar, aromatic cinnamon, and warm nutmeg. To crown this autumnal delight, they’re slathered with a smooth, velvety pumpkin cream cheese frosting that melts in your mouth. This recipe isn’t just about baking; it’s about crafting an experience, bringing the comforting aromas and flavors of fall right into your kitchen. Perfect for a cozy morning treat, a festive brunch, or a decadent dessert, these pumpkin cinnamon rolls are guaranteed to become a cherished tradition.
Why This Pumpkin Cinnamon Roll Recipe is a Must-Try
There’s something truly magical about a homemade cinnamon roll, and when you add the cozy essence of pumpkin and a luscious pumpkin cream cheese frosting, you elevate it to an entirely new level of deliciousness. Our pumpkin cinnamon rolls aren’t just good; they’re over-the-top divine, offering a taste of pure autumn bliss in every single bite. The secret lies in several key elements that make this recipe a standout.
First, the dough itself is a revelation. Unlike many cinnamon roll recipes that simply add pumpkin spice to a standard dough, we incorporate real pumpkin puree directly into the dough. This infusion creates a subtle, earthy pumpkin flavor that weaves its way through every soft, pillowy layer, contributing not only to the taste but also to an incredibly moist and tender texture. This fluffy pumpkin dough serves as the perfect canvas for the warm, inviting fall spices.
Next, the filling is a symphony of classic autumnal flavors. We slather the tender dough with a generous layer of extra-soft butter, then sprinkle it with a delightful mixture of rich brown sugar, fragrant cinnamon, and a hint of nutmeg. As the rolls bake, this filling caramelizes and melts, creating those signature gooey swirls that are the hallmark of an exceptional cinnamon roll. The combination of these spices with the pumpkin dough evokes a comforting, nostalgic feeling, making these rolls irresistible.
Finally, no cinnamon roll is complete without the perfect frosting, and ours is truly special. A rich, smooth pumpkin-flavored cream cheese frosting is the crowning glory of these rolls. Made with softened butter, cream cheese, pumpkin puree, and a touch of pumpkin pie spice, it’s decadent yet perfectly balanced. It spreads effortlessly over the warm rolls, slowly melting into every crevice, adding a tangy sweetness that complements the spiced pumpkin dough beautifully. The slight tang from the cream cheese cuts through the sweetness, preventing the rolls from being overly rich and making you crave just one more bite.
The effort put into these big, soft, warm homemade cinnamon rolls is undoubtedly worth every moment. From the anticipation of the rising dough to the intoxicating aroma filling your home as they bake, and finally, that first glorious bite, this recipe delivers an experience that transcends mere breakfast. It’s a labor of love that rewards you with an unparalleled treat, perfect for celebrating the flavors of the season or simply indulging in a moment of pure comfort.
Gather Your Ingredients for Pumpkin Cinnamon Rolls
To embark on your journey to creating these incredible pumpkin cinnamon rolls, you’ll need a selection of fresh, high-quality ingredients. We’ve broken them down into three main categories: the pumpkin dough, the spiced filling, and the delectable pumpkin cream cheese frosting. While we’ll provide some essential tips here, remember to refer to the printable recipe card at the very end of this post for all precise measurements and detailed instructions. Having all your ingredients prepped and ready before you begin will ensure a smooth and enjoyable baking process.
Ingredient Spotlight & Expert Substitution Advice
Understanding your ingredients is key to successful baking. Here’s a deeper dive into some of the core components of these pumpkin cinnamon rolls, along with helpful tips and potential substitutions to ensure your baking journey is a triumph.
YEAST – The active dry yeast is the lifeblood of your fluffy cinnamon rolls, responsible for their airy texture. Its freshness is paramount, so always check the expiration date on the package. If your yeast is old, it simply won’t activate properly, leading to dense, sad rolls. When activating active dry yeast, the water temperature is crucial: it should be between 105°F and 110°F (40°C-43°C). Water that is too cold won’t wake up the yeast, while water that is too hot will kill it. A reliable kitchen thermometer is a valuable tool here. If you prefer, you can substitute active dry yeast with instant or quick-rise yeast, but be sure to follow the specific directions on its packaging, as these types often don’t require pre-activation.
FLOUR – Accurate flour measurement is a non-negotiable for achieving the perfect dough consistency in any baked good. We highly recommend the “scoop and sweep” method. To do this, lightly spoon your all-purpose flour into a dry measuring cup until it’s overflowing. Then, use the straight edge of a butter knife or a flat spatula to level off the top, sweeping away any excess. Do not pack down the flour, shake the measuring cup, or tap it on the countertop, as this compacts the flour, resulting in a heavier measure than needed. Too much flour can lead to a dry, tough dough, while too little can make it too sticky and difficult to handle. For a slightly chewier texture, some bakers might experiment with bread flour, though all-purpose works beautifully for a classic soft roll.
BUTTER – This recipe judiciously uses softened unsalted butter in both the dough and the frosting, and its consistency is important. For the main dough, “softened” butter means it’s pliable but still holds its shape. You can cut it into slices and let it rest at room temperature for about 30-40 minutes. However, for the filling, you’ll want “extra soft” butter, meaning it should be fully at room temperature, almost spreadable. If you gently press your finger into it, it should sink down with ease. This extra softness ensures it spreads smoothly over the dough, creating an even layer for the spice mixture. Using unsalted butter allows you to control the overall saltiness of the recipe.
PUMPKIN PUREE – Ensure you are using 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which would alter the flavor and sweetness balance of these rolls. Pure pumpkin puree adds moisture, a delicate pumpkin flavor, and a beautiful golden hue to both the dough and the frosting. This ingredient is central to the autumnal character of these cinnamon rolls.
FROSTING – The pumpkin cream cheese frosting is remarkably easy to prepare but requires one crucial step: ensuring your cream cheese is properly softened. Like the butter, it should be at room temperature to prevent lumps. Cut the cream cheese into cubes and let it rest for 30-40 minutes alongside your butter. If you don’t allow it to soften sufficiently, you’ll likely end up with small, stubborn chunks of cream cheese throughout your frosting, no matter how much you beat it. This frosting combines softened butter, cream cheese, pumpkin puree, pumpkin pie spice (for that extra fall kick), and powdered sugar for a perfectly smooth and pipeable consistency. If you’re short on pumpkin puree for the frosting or prefer a simpler glaze, a classic cream cheese frosting without pumpkin would also be delicious, though it would change the overall pumpkin profile.
SPICES (Cinnamon, Nutmeg, Pumpkin Pie Spice) – These spices are the heart of the fall flavor profile. Cinnamon and nutmeg in the filling create a warm, inviting aroma and taste. Pumpkin pie spice in the frosting amplifies the pumpkin flavor, tying all the elements together. Ensure your spices are fresh for the most potent and vibrant flavors.
Step-by-Step Guide: Crafting Your Perfect Pumpkin Cinnamon Rolls
These step-by-step photos and detailed instructions are here to guide you visually through the process of making this recipe. For a concise, printable version of this recipe, complete with all measurements and instructions, you can Jump to Recipe at the bottom of this post.
- **Activate the Yeast:** In a small bowl, combine the warm water (between 105-110°F), 1 teaspoon of granulated sugar, and the active dry yeast. Give it a gentle stir. Allow this mixture to sit undisturbed for 5-10 minutes. You’ll know the yeast is active and healthy when a foamy layer forms on the surface, indicating it’s ready to work its magic. If no foam appears, your yeast might be expired or the water temperature was off, and you should start again.
- **Combine Dry Ingredients:** In a large mixing bowl, whisk together the measured all-purpose flour, the remaining granulated sugar, and the kosher salt. Whisking ensures these dry ingredients are evenly distributed, which is important for uniform dough development.
- **Form the Dough:** Add the softened butter, lightly beaten eggs, vanilla extract, pumpkin puree, warm milk, and your activated yeast mixture to the bowl with the dry ingredients. Using a sturdy wooden spoon (or a stand mixer with a dough hook if you prefer), mix until a shaggy dough begins to form. Continue mixing and kneading in the bowl until the dough comes together and is relatively smooth and elastic. While a mixer can make it easier, a wooden spoon and a bit of elbow grease work perfectly fine.
- **First Rise:** Cover the bowl with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot (like a slightly warmed oven that has been turned off, or a sunny windowsill) to rise for approximately 45 minutes, or until the dough has noticeably increased in size and looks puffy. This first rise allows the yeast to develop flavor and texture.
- **Roll Out the Dough:** Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured surface. Using a rolling pin, roll the dough out into a large rectangle, aiming for dimensions of approximately 15×20 inches. Strive for an even thickness across the entire rectangle to ensure consistent rolls.
- **Add the Filling:** In a small mixing bowl, combine the brown sugar, nutmeg, and cinnamon for the irresistible filling. Spread the extra soft butter evenly over the entire surface of the rolled-out dough, reaching almost to the edges. Then, generously sprinkle the brown sugar and spice mixture over the butter. Beginning from one of the longer sides, carefully roll the dough into a tight log. A tight roll ensures beautiful, defined swirls in your finished cinnamon rolls.
- **Prepare Baking Dish:** Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of butter. This will prevent the rolls from sticking and ensure easy removal.
- **Slice and Second Rise:** For clean, perfect cuts, use a piece of unflavored dental floss to slice the dough log into 12 equal rolls. Simply slide the floss underneath the log, cross the ends over the top, and pull to cut. Place the sliced rolls into the prepared baking dish, leaving a small space between each as they will expand. Cover the dish and return it to a warm place for another 30 minutes, or until the rolls have doubled significantly in size and are pressing against each other. During this second rise, preheat your oven to 350°F (175°C).
- **Bake:** Bake the pumpkin cinnamon rolls in the preheated oven for 25-30 minutes, or until they are golden brown on top and cooked through. The internal temperature should reach around 200-205°F (93-96°C) for a fully baked roll. Remove them from the oven and allow them to cool slightly in the pan while you prepare the frosting.
- **Prepare and Frost:** To make the glorious frosting, combine the softened butter and softened cream cheese in a medium mixing bowl. Using a hand mixer (or stand mixer), beat them together until the mixture is smooth, light, and creamy, with no lumps of cream cheese remaining. Add the pumpkin puree and pumpkin pie spice, mixing until fully combined. Gradually add the powdered sugar, one cup at a time, beating after each addition until completely smooth and fluffy. Once the frosting is ready, generously spread it over the still-warm (but not hot!) pumpkin cinnamon rolls. The warmth of the rolls will allow the frosting to melt slightly, creating that perfectly gooey, irresistible topping. Serve immediately and enjoy!
Frequently Asked Questions & Expert Baking Tips for Pumpkin Cinnamon Rolls
Once your delicious pumpkin cinnamon rolls have fully cooled (to prevent condensation), transfer any leftovers to an airtight container. They can be stored at room temperature for up to 4 days. While still delicious cold, for the best experience, we recommend gently rewarming them in the microwave for 15-30 seconds per roll. This will make the frosting slightly melty and the dough soft and tender again, as if they were freshly baked.
Absolutely! Freezing cinnamon rolls is a fantastic way to enjoy them later, especially if you’re making a big batch. You can freeze them unbaked, though this can be a little tricky due to the yeast. To freeze unbaked rolls, prepare them all the way through rolling and slicing, then place them in your baking dish. Tightly cover the dish with several layers of plastic wrap and aluminum foil to prevent freezer burn. Transfer them to the freezer *before* the dough has its second rise. They can be frozen for up to 2 weeks; freezing longer risks killing the yeast, which would prevent proper rising upon thawing. When you’re ready to bake, transfer the frozen rolls to the refrigerator overnight to thaw. The morning you plan on serving them, remove them from the fridge and let them rest at room temperature until the dough doubles in size (this might take 1-2 hours). Then, bake as directed in the recipe. Freezing baked and frosted rolls is also an option for convenience. Simply place individual rolls or the entire pan in an airtight, freezer-safe container. Thaw them at room temperature or rewarm in the microwave/oven.
Cinnamon rolls are indeed a labor of love, requiring time for preparation and rising. Fortunately, you can prepare them in advance to make your morning (or any time!) much easier. The best method for making them ahead is to par-bake them. After the second rise, bake the rolls for about 10-15 minutes, depending on your oven. You are aiming for them to rise and set, but they should absolutely not be browned; they should remain pale. This par-baking cooks the dough enough to stabilize it. Allow the par-baked rolls to cool completely, then cover them tightly with plastic wrap and refrigerate for up to 2 days. When you’re ready to eat, simply bake the rolls for an additional 10-15 minutes at 350°F (175°C) or until they are golden brown and warmed through. You can also prepare the pumpkin cream cheese frosting in advance. Store it in an airtight container in the refrigerator for up to a week, or freeze it for longer storage. If frozen, let it thaw in the refrigerator, then give it a good beat with a mixer before frosting the warmed rolls to restore its creamy texture. This make-ahead strategy ensures fresh, warm cinnamon rolls without all the morning rush!
Serving Suggestions for Your Pumpkin Cinnamon Rolls
These homemade pumpkin cinnamon rolls are versatile and perfect for any occasion that calls for a touch of warmth and sweetness. While they are undeniably delicious served warm straight from the oven, generously slathered with that smooth pumpkin cream cheese frosting, here are a few ideas to elevate your serving experience:
- **Classic Breakfast/Brunch:** Pair them with a steaming cup of freshly brewed coffee, a comforting mug of spiced chai tea, or a glass of cold milk. They’re a fantastic centerpiece for any fall-themed brunch spread.
- **Dessert Delight:** These rolls are rich enough to stand alone as a delightful dessert. Consider adding a scoop of vanilla bean ice cream on the side for an extra indulgent treat, or a drizzle of caramel sauce for even more decadence.
- **Holiday Feast Addition:** Serve them as part of your Thanksgiving breakfast or Christmas morning spread. Their festive flavors and comforting aroma are perfectly suited for holiday gatherings.
- **Afternoon Treat:** Enjoy a single roll as a satisfying afternoon pick-me-up with a cozy blanket and a good book.
No matter how you choose to serve them, these pumpkin cinnamon rolls are sure to bring smiles and comfort to everyone who tries them.
Explore More Cinnamon Roll Inspired Recipes
If you’re a fan of cinnamon rolls and enjoy experimenting with different flavors and forms, here are some other delicious recipes to satisfy your cravings:
- Quick Orange Rolls: A bright and zesty twist on the classic, perfect for a sunny breakfast.
- Cinnamon Roll Cookies: All the flavor of a cinnamon roll packed into a delightful, bite-sized cookie.
- Cinnamon Roll Casserole: An easy and comforting breakfast casserole that’s perfect for feeding a crowd.
- Cinnamon Roll Smoothie: Enjoy the flavors of your favorite treat in a healthy, drinkable form.
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Pumpkin Cinnamon Rolls
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Pumpkin Dough
- ⅓ cup warm water
- 1 teaspoon granulated sugar
- 2 ¼ teaspoon active dry yeast 1 packet
- 5 cups all purpose flour
- ⅓ cup granulated sugar
- ⅛ teaspoon kosher salt
- ¾ cup unsalted butter softened
- 2 eggs
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
- ⅔ cup warm milk
Filling
- 5 Tablespoons unsalted butter extra soft
- ⅔ cup brown sugar packed
- 2 Tablespoons ground cinnamon
- 1 teaspoon nutmeg
Pumpkin Cream Cheese Frosting
- 4 Tablespoons unsalted butter softened
- 4 ounces cream cheese softened
- 1 teaspoon pumpkin pie spice
- ¼ cup pumpkin puree
- 2 ½ cups powdered sugar
Things You’ll Need
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Mixing bowls
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Hand mixer
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13×9 baking dish
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Rolling pin
Before You Begin
- Be sure that your active dry yeast is not expired for best results. The warm water called for in the recipe card below should be between 105 and 110F when adding it to the active dry yeast. Anything lower will not activate the yeast, and anything higher will kill it.
- It’s important to properly measure your flour when making baked goods. To do so, use the scoop and sweep method. Scoop the flour into a measuring cup and use the back end of a butter knife to level it off. Do not pack down the flour, shake it, or tap it on the countertop when measuring – that will cause you to have more flour than you need.
- Extra soft butter means it should be fully at room temperature. If you were to gently press your finger into the butter it should sink down with ease. For regular softened butter, cut it into slices and allow it to rest at room temperature for around 30-40 minutes.
- To soften the cream cheese, cut it into cubes and allow it to rest at room temperature for 30-40 minutes. If you don’t allow the cream cheese to soften you’ll likely end up with small chunks of cream cheese throughout.
Instructions
For The Dough
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In a small bowl, add the warm water, 1 teaspoon of sugar, and yeast. Let it sit for 5-10 minutes or until the top forms a foamy layer.
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In a large mixing bowl, whisk together the flour, sugar, and salt.
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Add the softened butter, lightly beaten eggs, vanilla extract, pumpkin puree, warm milk, and the yeast mixture. Mix with a wooden spoon until a dough forms. You can also use a mixer if desired, but it’s not necessary.
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Cover and leave in a warm place to rise for 45 minutes.
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Punch down the dough, and transfer to a floured surface. Roll the dough out into a large rectangle about 15×20 inches.
For The Filling
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In a small mixing bowl, combine the brown sugar, nutmeg, and cinnamon. Spread the soft butter over the dough evenly. Sprinkle the filling over top. Roll into a log.
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Grease a 9×13 inch baking dish with cooking spray or butter.
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Use floss to cut the dough into 12 equal rolls, place into the prepared baking dish. Cover and leave in a warm place for 30 more minutes or until the rolls double in size. While the rolls rise, preheat the oven to 350°F.
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Bake for 25-30 minutes or until golden. Remove from the oven and allow them to cool while making the frosting.
For The Cream Cheese Frosting
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In a medium mixing bowl with a hand mixer, beat the butter and cream cheese until smooth and creamy. Add the pumpkin puree and pumpkin pie spice, mix until combined. Gradually add the powdered sugar until completely combined. Frost the rolls while still warm. Enjoy!
Expert Tips & FAQs
- Fully cooled leftover pumpkin cinnamon rolls can be stored in an air-tight container kept at room temperature for up to 4 days. Optionally rewarm them in the microwave.
- To Freeze – you can freeze the unbaked cinnamon rolls, although it may be a little tricky as you can risk killing the yeast in the freezer. Prepare the rolls all the way through rolling and slicing them. Cover them well with plastic wrap and transfer them to the freezer before the dough rises. Freeze for up to 2 weeks, any longer than that you risk killing the yeast. Allow them to thaw in the refrigerator overnight. The morning you plan on serving, remove them from the fridge and let them rest at room temperature until the dough doubles in size. Bake as directed.
- To Make Ahead – The best way to make them in advance is to par-bake them. Prepare and bake the roll for around 10-15 minutes, depending on your oven. You do not want them to be browned (they should be pale), you’re looking for them to rise and set. Allow them to fully cool then cover with plastic wrap and refrigerate. When ready to eat, bake the rolls for an additional 10-15 minutes or until golden brown then top with frosting. You can also prepare the frosting in advance and either freeze or store it in the refrigerator as well. Let the frosting thaw if frozen and give it a good mix.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.