Pumpkin Cinnamon Rolls

18 servings
Prep Time 40 minutes
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 30 minutes

Easy Pumpkin Cinnamon Rolls are the ultimate gooey homemade cinnamon roll recipe made with pumpkin puree, pumpkin pie spice filling, and cream cheese icing.

A pumpkin-flavored twist on our favorite Easy Cinnamon Rolls is sure to be a hit the next time you want a delicious and sweet fall Breakfast to feed a crowd.

This is the ultimate decadent fall breakfast recipe you’ll ever make and no one needs to know how easy it was! With a little planning and these step-by-step instructions, you’ll be able to master the perfect gooey sweet cinnamon buns full of pumpkin flavor. 

Table of Contents

About our Pumpkin Cinnamon Rolls Recipe

Pumpkin Cinnamon Rolls are so good you may never go back to classic cinnamon rolls again. They have all the sweet spiced goodness you love but kicked up a level by using Pumpkin Pie Spice in the cinnamon roll dough and the filling. For maximum pumpkin flavor, they are made with real Pumpkin Puree. These Pumpkin Cinnamon Rolls are topped with a classic cream cheese icing that is thick and creamy, and just the right amount of sweetness. They take a bit of time but they are the perfect treat on a cool fall morning!

Pumpkin Cinnamon Rolls Ingredients

  • Pumpkin Puree: You can use homemade Pumpkin Puree or use canned pumpkin, just make sure that it is not canned pie filling with spices and sugar added. If you use homemade pumpkin puree, make sure to drain it well. 
  • Dough: The cinnamon roll dough is a classic dough recipe using whole milk, sugar, oil, flour, yeast, baking powder, baking soda, salt. The milk, oil and sugar are warmed up to help activate the yeast plus the baking soda and powder make sure you get the fluffiest rolls!
  • Pumpkin Pie Spice: Pumpkin Pie Spice is a blend of warm spices like cinnamon, nutmeg, allspice and ginger and is what gives pumpkin pie its unique flavor. It is added to the dough and the filling so you get that delicious flavor throughout. 
  • Filling: The tasty gooey filling is made of sugar, more pumpkin pie spice, and softened butter. You use softened butter so it melts slower into the sugar to make a thicker syrup so your filling isn’t leaky.
  • Yeast: Yeast is the key to fluffy dough, and it’s important to use the right kind and let it activate properly. Do not use hot milk or it will kill the yeast and your dough won’t rise. For these rolls, it’s best to use active dry yeast and not the quickly rising yeast.
  • Cream Cheese Icing: You can’t have cinnamon rolls without a thick layer of sweet frosting! These pumpkin rolls are topped with a frosting made of cream cheese, butter, vanilla, powdered sugar, and a little milk. It’s rich and sweet and perfectly compliments the pumpkin pie flavors!

How to Make Pumpkin Cinnamon Rolls

Time needed: 2 hours and 30 minutes.

  1. Activate the Yeast

    Heat the milk, oil, and sugar in a pan until it’s warm to the touch. It should NOT be hot. Whisk the milk mixture and yeast in your stand mixer bowl and let sit for 10 minutes.Pumpkin Cinnamon Rolls ingredients in mixing bowl

  2. Prepare the Dough

    Once the yeast is foamy, stir in the pumpkin puree. Carefully mix in 4 cups of flour and the pumpkin pie spice until the dough is sticky. Add the remaining flour, baking powder, baking soda, and salt until just combined. Cover the bowl with a clean towel and let rise for an hour.Pumpkin Cinnamon Roll Collage preparing dough

  3. Add the Filling

    Combine the sugar and spices in a medium bowl. Flour a large even surface and a rolling pin. Roll out the dough into a large rectangle. Spread the softened butter over the dough, leaving a ½ inch border. Sprinkle the sugar mixture over the butter. Pumpkin Cinnamon Roll Collage adding filling and shaping

  4. Cut and Proof Rolls

    Starting at one long end, tightly roll the dough over the filling. Use a piece of unflavored dental floss or clean thread to slice off into 18 even rolls. Place the rolls cut side up in a buttered baking pan (or 2 if needed) Cover with your kitchen towel and let rise in a warm place for at least 20 minutes.Pumpkin Cinnamon Rolls in baking pan before baking

  5. Prepare your Frosting

    Preheat your oven. While the oven is heating, prepare the frosting. Beat the cream cheese, sugar, and vanilla until creamy. On low speed, add the powdered sugar and milk until combined. Raise the speed and beat another minute until fluffy. Pumpkin Cinnamon Rolls spreading icing on rolls in baking pan

  6. Bake and Frost

    Bake the rolls uncovered for about 20 minutes until the tops are golden and center is set. Allow the rolls to cool for a few minutes. Spread the frosting over the top and and serve warm.Pumpkin Cinnamon Rolls in baking pan with some removed

Nutritional Facts

Calories:499kcalProtein: 6g
Cholesterol 13mgSodium:291mg

Baking Pumpkin Cinnamon Rolls Tips & Tricks

For the perfect tender, fluffy Pumpkin Cinnamon Rolls, here are some good things to keep in mind.

  1. The Secret to Fluffy Cinnamon Rolls
    • The key to a fluffy roll activating your yeast properly. Don’t overheat the milk mixture, or it will kill the yeast. Look for a foamy top to know it’s ready. If if doesn’t foam after 15 minutes, start over with fresh yeast.
  2. How to Cut Perfect Cinnamon Rolls
    • Use unflavored dental floss to easily slice the Pumpkin Cinnamon Roll dough without squeezing out the filling. Wrap floss around your pointer fingers, leaving about 8-10 inches of floss. Wrap floss around the dough log once and pull tightly to slice the dough.

What to Pair With Pumpkin Cinnamon Rolls

  • Drinks: You may want a strong cup of coffee or at least a less sweet drink like Iced Sea Salt Coffee to enjoy with these sweet Pumpkin Spice Cinnamon Rolls. 
  • Breakfast Side: A Yogurt Parfait makes a good side to balance the sweetness with lean protein and nutritious fruit, plus you can scoop up some of the creamy yogurt with your rolls.  

How to Store Pumpkin Cinnamon Rolls

Serve: Unfrosted cinnamon rolls can be kept in a sealed container for up to 3 days at room temperature. Iced Pumpkin Cinnamon Rolls need to be refrigerated after 2 hours at room temperature. Store in an airtight container and refrigerate for up to 1 week. 

Reheat: For best taste, reheat individual cinnamon rolls the oven on low heat until warmed through. If you have extra frosting, slather that on to replace any that melted off.

Freeze: Cool Pumpkin Cinnamon Rolls completely and freeze without frosting for up to 3 months. Reheat from frozen, or thaw overnight in the refrigerator. Cover rolls with foil and reheat in the oven at low heat then make the frosting and serve.

Ideas to Serve Pumpkin Cinnamon Rolls

Sticky Buns: Turn these tasty rolls into gooey sticky buns. Before baking, sprinkle the top with brown sugar and chopped pecans. Top them with Salted Caramel Sauce instead of the cream cheese frosting, add some more chopped pecans and serve warm.

White Chocolate: Drizzle your baked Pumpkin Cinnamon Rolls with melted white chocolate, or add white chocolate chips to the filling of your cinnamon rolls. Try cinnamon chips, caramel chips, or dark chocolate chips, too!

Alternative Pumpkin Cinnamon Rolls Cooking Techniques

Overnight Pumpkin Cinnamon Rolls (Make-Ahead Pumpkin Cinnamon Rolls)

Once you’ve prepared and filled the cinnamon roll, cut as usual and place in your greased baking dish. Cover tightly with plastic wrap and refrigerate overnight for the second “proofing” or rising. Bring the Pumpkin Cinnamon Rolls to room temperature and bake as usual. You can freeze the unbaked Pumpkin Cinnamon Rolls for up to 3 months and thaw them overnight before baking. If you bake from frozen, add 10-15 minutes to the baking time

FAQ for Pumpkin Cinnamon Rolls

Can I make them vegan or dairy free?

While it is possible to make these into Vegan or Dairy Free Cinnamon Rolls, this specific recipe has not been tested for any specific swaps. However, it’s best to use vegan non-dairy sticks and other vegan swaps that are meant specifically for baking.

Which yeast is best for cinnamon rolls?

Usually you can swap instant yeast for regular active dry yeast and just adjust the rise times. However adding pumpkin puree to the dough ingredients in this recipe makes it extra dense and moist, so you need the active dry yeast and the extra time to get a proper rise.

Pumpkin Cinnamon Rolls on serving plate 1x1

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Pumpkin Cinnamon Rolls

Easy Pumpkin Cinnamon Rolls are the ultimate gooey homemade cinnamon roll recipe made with pumpkin puree, pumpkin pie spice filling, and cream cheese icing.
Yield 18 servings
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


Pumpkin Cinnamon Roll Dough:

  • 1 1/2 cups whole milk
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1 packet active dry yeast , 2 ¼ teaspoons
  • 1 cup pumpkin puree
  • 4 1/2 cups flour
  • 1 teaspoon Pumpkin Pie Spice
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Cinnamon Roll Filling:

  • 1 cup sugar
  • 3 tablespoons Pumpkin Pie Spice
  • 1/2 cup butter , room temperature

Cream Cheese Icing:

  • 12 ounces cream cheese , 1 ½ packages, softened
  • 1/3 cup butter , room temperature
  • 1 tablespoon vanilla extract
  • 5 cups powdered sugar
  • 3 tablespoons milk


Cinnamon Roll Dough

  • In a small saucepan, heat the milk, vegetable oil, and sugar to 110 degrees (warm to touch).
  • Into your stand mixer, add the yeast and milk. Whisk and let sit for 10 minutes.
  • Stir in pumpkin puree.
  • Add 4 cups of the flour and pumpkin pie spice to the stand mixer and combine until sticky.
  • Add in the remaining ½ cup flour, baking powder, baking soda, and salt on lowest speed setting until just combined.
  • Cover with a dish towel and let rise for 1 hour.


  • In a medium sized bowl mix the sugar and pumpkin pie spice.
  • Using a large even surface, flour your surface and roll the rolling pin into the flour to coat the rolling pin.
  • Roll out the dough into a large rectangle about a ½ inch thick (if your space is limited do this in two halves).
  • Spread the butter over the dough and sprinkle the sugar mixture over the butter.
  • Roll the dough tightly to form a long log and using a piece of thread slice off pieces. The dough will make 18 large cinnamon rolls.
  • Place the rolls into buttered baking pans or jelly rolls.
  • Place the rolls into a warm place for 20 minutes.
  • Preheat oven to 375 degrees.

Cream Cheese Frosting:

  • In your stand mixer beat cream cheese, sugar, and vanilla extract until creamy.
  • Add the powdered sugar and milk, beating until light and fluffy.

To Finish:

  • Bake the rolls for 18-20 minutes or until golden brown.
  • Spread the cream cheese frosting over the rolls and serve warm or at room temperature.


Calories: 499kcal | Carbohydrates: 78g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 291mg | Potassium: 157mg | Fiber: 1g | Sugar: 52g | Vitamin A: 2639IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg

Pumpkin Cinnamon Rolls Variations

Brown Sugar: Instead of white sugar, make a brown sugar filling for more warm fall flavor and an extra gooey center. Sprinkle the tops of your cinnamon rolls with brown sugar before baking too.

Maple Frosting: To make a Maple Cream Cheese Frosting, swap 2 cups of powdered sugar with ¾ cup maple syrup. Add 2 teaspoons ground cinnamon to make a Maple Cinnamon Cream Cheese Icing you’ll want to put on all your fall treats!

More Easy Cinnamon Roll Recipes

Pumpkin Cinnamon Rolls collage of preparation and finished rolls

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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