Pumpkin Cinnamon Rolls

What are Pumpkin Cinnamon Rolls?

Pumpkin Cinnamon Rolls are the ultimate fall twist on a beloved classic. These ultra-soft rolls are filled with a sweet and spiced pumpkin butter, swirled into tender, fluffy dough, and topped with rich vanilla bean cream cheese icing. The addition of pumpkin purée and pumpkin pie spice gives these cinnamon rolls an unmistakable autumnal flavor — warm, cozy, and irresistibly delicious.

Unlike traditional cinnamon rolls, these incorporate pumpkin into both the dough and the filling. This adds moisture, flavor, and that signature orange hue, while the use of pumpkin spice elevates the aroma and depth. Whether served for breakfast, dessert, or a holiday brunch centerpiece, these rolls deliver all the decadence of bakery-style cinnamon rolls — with a seasonal upgrade.

The best part? Despite how impressive they look and taste, these rolls are surprisingly approachable to make at home. With simple ingredients and clear steps, even beginner bakers can enjoy homemade pumpkin cinnamon rolls that are every bit as satisfying as they sound.

What is Pumpkin Butter Filling?

The filling for these cinnamon rolls isn’t just a layer of sugar and spice — it’s a rich, smooth blend of softened butter, brown sugar, pumpkin purée, and warm spices like cinnamon and pumpkin pie spice. This combination creates a luscious spread that melts into the dough as it bakes, infusing every swirl with sweet, spiced pumpkin flavor.

Pumpkin butter differs from traditional fillings in both texture and taste. It adds creaminess and moisture, preventing the rolls from drying out and giving them a slightly custard-like richness. It also complements the softness of the dough and pairs beautifully with the tangy cream cheese frosting.

If desired, you can make extra pumpkin butter to serve on the side or smear onto toast, pancakes, or biscuits — it’s that good.

How to Make Pumpkin Cinnamon Rolls

Step 1: Make the Dough

In a large mixing bowl, whisk together 2 cups of flour, ⅓ cup granulated sugar, 4½ teaspoons instant yeast, 1 tablespoon pumpkin pie spice, and 1 teaspoon kosher salt.

In a microwave-safe measuring cup, combine 1 cup whole milk and ¼ cup sliced unsalted butter. Microwave for 60 seconds, until the butter is mostly melted and the milk is warm to the touch (not hot).

Pour the warm liquid mixture into the flour mix and stir with a wooden spoon. Add in ½ cup canned pumpkin purée and 1 large egg. Stir until combined, then add 1½ more cups of flour and continue mixing.

Step 2: Knead and Rest

Turn the dough out onto a floured surface and knead for about 8 minutes, adding up to 1½ cups more flour as needed. The dough should be soft, elastic, and slightly tacky but no longer sticky. To test if it’s ready, press your finger into the dough — if it springs back slowly, you’re good to go.

Form the dough into a ball and let it rest for 10 minutes while you prepare the filling.

Step 3: Prepare the Pumpkin Filling

In a small bowl, mash together ¼ cup softened unsalted butter and ¼ cup canned pumpkin until smooth. This mixture forms the base of your pumpkin butter.

In a separate bowl, combine ⅔ cup packed light brown sugar, 1½ tablespoons ground cinnamon, and 1½ teaspoons pumpkin pie spice. This will be your dry sugar blend to layer on top of the pumpkin butter.

Step 4: Roll and Fill

Roll out the rested dough on a lightly floured surface into a 15×18-inch rectangle. Spread the pumpkin butter evenly across the surface, leaving about ½ inch border around the edges.

Sprinkle the brown sugar mixture over the pumpkin butter and gently press it into the surface. This ensures it adheres well during rolling and baking.

Step 5: Shape the Rolls

Starting from the long edge, tightly roll the dough into a log. Slice the log into 12 even rolls using dental floss or a very sharp knife. For even spacing, cut the log in half, then quarters, then slice each quarter into 3 pieces.

Place the rolls into a greased 9×13-inch baking pan, spaced just slightly apart. Cover with a clean towel or plastic wrap and let rise in a warm spot for 30–45 minutes, or until noticeably puffy.

Step 6: Bake

Preheat your oven to 350°F (175°C). Bake the rolls for 22–26 minutes or until golden brown on top and baked through in the center. If the tops begin browning too quickly, cover loosely with foil during the final 5 minutes.

Remove from the oven and allow to cool for 10 minutes before icing.

Step 7: Make the Vanilla Bean Cream Cheese Icing

In a medium bowl, beat together ¼ cup softened unsalted butter, 4 oz softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.

Spread the icing generously over the warm rolls so it melts slightly into every swirl. Serve immediately for the best texture and flavor.

Tips & Troubleshooting

• Yeast: Make sure your yeast is fresh and not expired. Using instant yeast helps cut down on rise time.
• Milk temperature: The milk should be warm but not hot. If it’s too hot, it can kill the yeast and prevent the dough from rising.
• Flour amount: Start with 3½ cups and add more only as needed. Too much flour will lead to dense rolls.
• Sticky dough? Lightly flour your hands and surface — don’t panic. Stickier dough usually results in softer rolls.
• Make ahead: After placing the cut rolls in the pan, you can refrigerate overnight. Let them come to room temp and rise before baking.

Enjoy!

These Pumpkin Cinnamon Rolls are a celebration of cozy fall mornings and indulgent dessert cravings. They’re soft, tender, and filled with a spiced pumpkin swirl that feels like a warm hug. The cream cheese icing melts into every layer, balancing the spice with sweet vanilla richness.

Whether you’re baking for family, friends, or just yourself, this recipe is guaranteed to satisfy. Serve them fresh from the oven, share them at brunch, or enjoy them with coffee and a blanket. Either way — they’re comfort food at its finest.