There’s something magical about autumn mornings when the air turns crisp and the kitchen fills with the warm, comforting aroma of cinnamon and pumpkin spice. Picture this: golden-orange swirls of tender dough, ribboned with aromatic spices, emerging from your oven with that irresistible bakery-fresh scent that makes everyone gather in the kitchen.
If you’re looking for the fluffiest, gooiest pumpkin cinnamon rolls that are surprisingly easy to make, you’ve come to the right place. These aren’t your average cinnamon rolls – they’re autumn perfection wrapped in a soft, pillowy embrace.
Why This is the Only Pumpkin Cinnamon Roll Recipe You’ll Ever Need
Let me tell you why these easy pumpkin cinnamon rolls will become your new fall obsession:
Unbelievably Fluffy & Soft: I use a special technique with the perfect flour-to-liquid ratio that guarantees a tender, cloud-like crumb every single time. These fluffy pumpkin cinnamon rolls stay soft for days (if they last that long!).
Perfectly Spiced (Not Overpowering): The pumpkin flavor shines through without being overwhelming, while warm spices create the perfect autumn symphony. No artificial pumpkin spice overload here – just balanced, cozy flavors.
Foolproof Dough: My instructions are broken down for absolute beginners. I explain the why behind each step, so you’ll understand exactly what’s happening and feel confident throughout the process.
The Ultimate Cream Cheese Frosting: Tangy, sweet, and perfectly spreadable – it’s the crown jewel that makes these rolls absolutely irresistible.
Key Ingredients & Why They Matter
Understanding your ingredients is the secret to baking success. Let me walk you through what makes these pumpkin cinnamon rolls so special.
For the Pumpkin Dough
Flour: I recommend all-purpose flour for the perfect balance of structure and tenderness. Bread flour will make your rolls chewier, while all-purpose creates that soft, bakery-style texture we’re after. Measure correctly using the spoon-and-level method for consistent results.
Pumpkin Purée: Use canned pure pumpkin purée – NOT pumpkin pie filling. Pure pumpkin contains only pumpkin, while pie filling has added spices and sugar that will throw off our carefully balanced recipe. Libby’s is my go-to brand for consistent results.
Yeast: Active dry yeast works perfectly here. Make sure it’s fresh (check the expiration date) and proof it in warm milk to ensure it’s alive and active. If using instant yeast, you can mix it directly with the dry ingredients.
Milk & Butter: Temperature matters! Your milk should feel like a warm bath (around 110°F). Too hot, and you’ll kill the yeast. Too cool, and your dough won’t rise properly. Room temperature butter incorporates more easily.
For the Cinnamon-Spice Filling
The filling is where the magic happens. Brown sugar adds molasses notes that complement pumpkin beautifully, while soft butter ensures even distribution.
DIY Pumpkin Spice Blend:
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
For the Cream Cheese Frosting
Room temperature cream cheese and butter are crucial for a smooth, lump-free frosting. Take them out of the fridge at least 2 hours before you plan to make the frosting.
How to Make Pumpkin Cinnamon Rolls (Step-by-Step Photos)
Step 1: Making the Dough
Start by warming your milk to about 110°F – it should feel comfortably warm on your wrist. Sprinkle the yeast over the warm milk and let it foam for 5 minutes. This tells you your yeast is alive and ready to work.
In your mixing bowl, combine the flour, sugar, and salt. Add the foamy yeast mixture, pumpkin purée, melted butter, and egg. Mix until a shaggy dough forms.
By Stand Mixer: Use the dough hook and knead on medium speed for 8-10 minutes until smooth and elastic.
By Hand: Turn onto a floured surface and knead for 10-12 minutes. The dough should pass the windowpane test – you can stretch a small piece thin enough to see light through without tearing.
Step 2: The First Rise
Place your dough in a greased bowl, cover with a damp towel, and let it rise in a warm, draft-free place for 1-1.5 hours until doubled in size.
Pro Tip: Create the perfect rising environment by turning your oven to the lowest setting for 1 minute, then turning it off. The gentle warmth is ideal for yeast.
Step 3: Assembling the Rolls
Roll the dough into a 15×12-inch rectangle on a lightly floured surface. Spread softened butter evenly, leaving a ½-inch border along one long edge. Sprinkle your cinnamon-spice mixture over the butter.
Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam closed.
Step 4: Cutting the Rolls
Here’s my favorite trick: use unflavored dental floss for the cleanest cuts! Slide the floss under the log, cross the ends over the top, and pull to slice through. This prevents the squishing that happens with a knife.
Cut into 12 equal pieces and place in a greased 9×13-inch pan.
Step 5: The Second Rise
Cover the pan and let the rolls rise for 45-60 minutes until puffy and touching each other. They should look noticeably larger and feel soft to the touch.
Step 6: Baking to Golden Perfection
Bake at 350°F for 25-30 minutes until the tops are golden brown and the internal temperature reaches 190°F. Don’t overbake – they’ll continue cooking slightly from residual heat.
Step 7: Frosting the Rolls
Let the rolls cool for 10-15 minutes before frosting. They should be warm but not hot – this helps the frosting spread beautifully without completely melting.
Pro-Tips for Baking Success
- Measure Flour Correctly: Use the spoon-and-level method. Scooping directly from the bag packs in too much flour, leading to dense rolls.
- Don’t Overheat Your Milk: Temperatures above 120°F will kill your yeast. When in doubt, err on the cooler side.
- Room Temperature is Key: Eggs, butter, and cream cheese incorporate better at room temperature, creating smoother textures.
- Roll Tightly: A snug roll prevents gaps and creates those beautiful spiral layers we all love.
- Use a Kitchen Scale: For the most consistent results, weigh your ingredients when possible.
Troubleshooting FAQ: Common Cinnamon Roll Problems Solved
“Why didn’t my dough rise?” Usually, it’s dead yeast (check expiration dates!), liquid that was too hot (killed the yeast), or a kitchen that’s too cold. Create a warm rising environment using the oven trick mentioned above.
“Why are my rolls dense or dry?” This typically happens from using too much flour or overbaking. Measure flour correctly and check for doneness with a thermometer – 190°F internal temperature is perfect.
“Why did my filling leak out?” Your butter was probably too melted (it should be soft but not liquid), or the log wasn’t rolled tightly enough. Room temperature butter spreads better and stays put during baking.
Make-Ahead & Freezing Instructions
Overnight Pumpkin Cinnamon Rolls
After cutting and placing rolls in the pan, cover tightly with plastic wrap and refrigerate overnight. In the morning, let them come to room temperature and complete their second rise (about 1 hour), then bake as directed.
How to Freeze Unbaked Rolls
After the first rise, roll, fill, and cut the rolls. Place in your baking pan, cover tightly with plastic wrap and foil, and freeze for up to 3 months. To bake, thaw overnight in the refrigerator, let rise until puffy, then bake normally.
How to Freeze Baked Rolls
Cool completely, wrap individual rolls in plastic wrap, and freeze for up to 3 months. Thaw at room temperature and warm in a 300°F oven for 5-10 minutes to refresh.
These fluffy pumpkin cinnamon rolls represent everything I love about fall baking – they’re comforting, impressive, and surprisingly achievable for bakers of all skill levels. The combination of tender pumpkin dough, warm spices, and tangy cream cheese frosting creates pure autumn magic in every bite.
Whether you’re making them for a special weekend breakfast, holiday brunch, or just because your kitchen needs to smell incredible, this foolproof recipe will deliver bakery-quality results every single time. Trust me – once you try these easy pumpkin cinnamon rolls, you’ll understand why they’ve become my most requested recipe.
Happy baking, and enjoy every delicious, cinnamon-scented moment!
Print
Pumpkin Cinnamon Rolls
- Total Time: 3 hours
- Yield: 12 rolls
- Diet: Vegetarian
Description
Soft, fluffy, and loaded with cozy fall flavors, these Pumpkin Cinnamon Rolls feature a tender pumpkin-infused dough, a spiced brown sugar filling, and rich cream cheese frosting.
Ingredients
For the Pumpkin Dough:
3 ¾ cups all-purpose flour (spooned and leveled)
¾ cup canned pumpkin purée (not pumpkin pie filling)
2 ¼ tsp active dry yeast
½ cup whole milk, warmed to 110°F
¼ cup granulated sugar
¼ cup unsalted butter, melted
1 large egg, room temperature
¾ tsp salt
For the Cinnamon-Spice Filling:
½ cup packed light brown sugar
4 tbsp unsalted butter, softened
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
For the Cream Cheese Frosting:
4 oz cream cheese, softened
4 tbsp unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions
1. Warm the milk to about 110°F. Sprinkle yeast over the milk and let sit for 5 minutes until foamy.
2. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, pumpkin purée, melted butter, and egg. Mix until a shaggy dough forms.
3. Knead the dough – by stand mixer on medium speed for 8-10 minutes, or by hand for 10-12 minutes until smooth and elastic. Perform the windowpane test.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
5. Roll dough out into a 15×12-inch rectangle on a lightly floured surface. Spread softened butter over the surface, leaving a ½-inch border on one long side.
6. Mix the brown sugar with all spices and sprinkle evenly over the butter.
7. Roll the dough up tightly from the long edge opposite the border. Pinch the seam to seal.
8. Use unflavored dental floss to cut the log into 12 equal rolls. Place them in a greased 9×13-inch pan.
9. Cover and let rise for 45-60 minutes until puffy and touching.
10. Bake in a preheated 350°F oven for 25-30 minutes until golden brown and internal temperature reaches 190°F.
11. Let cool for 10-15 minutes before frosting.
12. Beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until creamy. Spread over warm rolls.
Notes
Make sure your yeast is fresh and your milk is the right temperature – not too hot or cold – to ensure a good rise.
Avoid overbaking; the rolls should be just golden and soft inside.
Room temperature ingredients make for smoother dough and lump-free frosting.
Unflavored dental floss makes slicing the rolls easier and cleaner than using a knife.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American