Pumpkin Cinnamon Rolls

These soft, bakery-style pumpkin cinnamon rolls are packed with cozy pumpkin pie spice and filled with a buttery cinnamon sugar swirl. Finished with a rich maple cream cheese frosting, they're a delicious choice for breakfast, brunch, or any fall gathering.

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Course: Breakfast, Dessert

Cuisine: American

Keyword: Pumpkin Cinnamon Rolls

Prep Time: 3

Cook Time: 22

Total Time: 3 22

Servings: pumpkin cinnamon rolls

Notes

Ingredients

For the Dough

¾ cup (180g) milk (whole, 2% or almond milk will all work)
¼ cup (50g) granulated sugar
2 ¼ teaspoons quick rise yeast (1/4-ounce package yeast)
¾ cup (183g) pumpkin puree
¼ cup (57g) melted butter
1 egg, at room temperature
4 cups (480g) bread flour
2 tablespoons pumpkin pie spice
¾ teaspoon salt

For the Filling

⅔ cup (142g) dark brown sugar
1 ½ tablespoons ground cinnamon
¼ cup (57g) butter, at room temperature

For the Maple Cream Cheese Frosting

4 ounces (112g) cream cheese, at room temperature
3 tablespoons butter, at room temperature
¼ cup (28g) powdered sugar
4 tablespoons pure maple syrup
Pinch of salt

For Garnish

Sprinkle of ground cinnamon

Instructions

1. Prepare the Dough

Warm the milk to about 110°F. An easy method is to microwave it in a microwave-safe bowl for approximately 45 seconds until it feels similar to warm bath water.

Pour the warm milk into the bowl of a stand mixer, add the granulated sugar, and sprinkle the yeast over the top. Stir in the pumpkin puree, melted butter, and room-temperature egg until the mixture becomes smooth and creamy. Add the bread flour, pumpkin pie spice, and salt, stirring with a wooden spoon until a dough begins to come together.

2. Knead the Dough

Attach the dough hook and knead on low speed for 8–10 minutes. The finished dough should be soft, slightly tacky, and form a smooth ball.

If mixing by hand, knead the dough on a generously floured work surface for the same amount of time.

3. First Rise

Transfer the dough to a large bowl lightly coated with olive oil or nonstick cooking spray. Cover with plastic wrap and place a warm towel over the bowl. Let the dough rise for about 1 hour, or until doubled in size. Rising time may vary depending on the temperature and humidity in your kitchen.

4. Add the Filling

Place the risen dough onto a floured surface and roll it into a 14x16-inch rectangle.

Spread the softened butter evenly across the dough, leaving a ¼-inch border along one long edge.

In a small bowl, combine the brown sugar and cinnamon. Sprinkle the mixture evenly over the buttered dough, then gently press or rub it into the butter to help it adhere.

5. Roll and Slice

Beginning with the 14-inch side, roll the dough into a tight log. Pinch the seam closed and place it seam-side down.

Trim about 1 inch from each end if needed, since the ends usually contain less filling. Slice the log into twelve equal 1-inch rolls using a serrated knife. Marking the dough before cutting can help create evenly sized portions.

6. Second Rise

Arrange the rolls in a greased 9x13-inch baking dish. For easier cleanup, lining the pan with parchment paper is recommended in case any filling escapes during baking.

Cover the pan with plastic wrap and a warm towel. Let the rolls rise for about 30 minutes while preparing the oven.

7. Bake

Preheat the oven to 350°F.

Remove the coverings and bake for 20–25 minutes, or until the edges are lightly golden. Avoid overbaking so the centers remain soft and tender.

Allow the cinnamon rolls to cool for 10 minutes before adding the frosting.

8. Make the Frosting

In the bowl of a stand mixer or a medium mixing bowl, combine the cream cheese, butter, powdered sugar, maple syrup, and a pinch of salt. Beat until completely smooth and creamy.

Spread the frosting over the warm pumpkin cinnamon rolls and finish with a light sprinkle of ground cinnamon before serving.

Recipe Tips

For additional troubleshooting tips and frequently asked questions, consult the full recipe article.
To prepare overnight: After arranging the sliced rolls in the baking pan, cover tightly with plastic wrap and refrigerate overnight. Before baking, let them sit at room temperature for 30 minutes. As the oven preheats, the rolls will continue their second rise for approximately 45 minutes before baking as directed.
To make this recipe vegan: Omit the egg and add 3–4 tablespoons of extra pumpkin puree to the dough. Also substitute almond milk, vegan butter, and vegan cream cheese for the dairy ingredients.

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