Pumpkin Cinnamon Rolls

Last fall, I remember waking up early on a chilly Saturday, the kind where the leaves rustled outside and the kitchen begged for something cozy. I had a can of pumpkin puree, a stick of butter, and a craving for something warm and sweet.

That’s when these pumpkin cinnamon rolls were born—soft, golden spirals filled with spiced brown sugar and topped with luscious brown butter cream cheese frosting. As they baked, the entire house smelled like a harvest festival—sweet, spiced, and filled with comfort. I’ve made them for brunches, bake sales, and quiet mornings alike, and every time, they vanish before the tray even cools.

Let’s make memories one bite at a time.

Why You’ll Love This Recipe

These pumpkin cinnamon rolls are like a warm hug on a crisp morning—soft, fluffy, and perfectly spiced. They’re filled with cozy fall flavor thanks to pumpkin puree and a generous swirl of pumpkin pie spice.

The dough is tender and lightly sweetened, rising to pillowy perfection either overnight or the same day—your choice! It’s a medium-difficulty recipe, perfect for weekend baking when you have a little extra time to savor the process.

The frosting is what truly seals the deal: a dreamy blend of tangy cream cheese and nutty brown butter that melts into every roll. You can even prep them ahead for a stress-free morning surprise.

Whether you’re making them for holiday brunch or a cozy morning treat, this recipe invites you to slow down and savor each swirl.

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Ingredient Overview

Imagine soft, spiced rolls that taste like a pumpkin pie met a classic cinnamon roll. These beauties balance warm spice, rich brown sugar, and velvety frosting in every bite.

• Instant Dry Yeast: Helps the dough rise into fluffy, bakery-style rolls. Make sure it’s fresh!
• Warm Water: Activates the yeast. Check your yeast packet for the right temp—usually around 115°F.
• Granulated Sugar: Sweetens the dough just enough without overpowering the pumpkin flavor.
• Browned Butter: Adds deep, nutty flavor that enhances both the dough and filling. Brown extra to cover all components!
• Egg: Gives structure and richness to the dough.
• Dry Milk Powder: Adds softness and slight richness—optional but worth including if you have it.
• Salt: Balances all the sweetness and highlights the pumpkin flavor.
• Pumpkin Puree: Adds natural moisture, golden color, and that unmistakable fall flavor (not pumpkin pie filling).
• Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, ginger, and clove.
• All-Purpose Flour: Forms the dough’s structure. Start with less and add more as needed for a soft, manageable texture.
• Brown Sugar (Filling): Melts into gooey caramel-like goodness inside each swirl.
• Ground Cinnamon + Pumpkin Pie Spice: For that double-layered spiced filling.
• Cream Cheese: Brings tang and richness to the frosting.
• Heavy Cream & Confectioners’ Sugar: Whips up into the silkiest topping that drapes every warm roll.
• Pure Vanilla Extract: Rounds out the frosting with sweet warmth.

Tip: Garnish with a light sprinkle of cinnamon or crushed pecans for a rustic bakery finish.

Step-by-Step Instructions

Step 1: Brown the Butter First

Start by browning 15 tablespoons of butter in a saucepan over medium heat. It’ll foam, then turn golden with a nutty aroma—this is flavor gold! You’ll use this in the dough, filling, and frosting. Chill what you don’t use right away in the fridge while your dough rises.

Step 2: Activate the Yeast

In your mixing bowl, combine 6 oz of warm water with the yeast. Let it sit for 5 minutes until foamy—this tells you it’s alive and kicking. Add the sugar, browned butter, egg, milk powder, salt, and pumpkin puree and mix until smooth.

Step 3: Mix and Knead the Dough

Add pumpkin pie spice and 3¼ cups of flour. Stir to combine, then switch to a dough hook and knead for 8 minutes. If sticky, add more flour ¼ cup at a time. The dough should be soft but not gluey. Tip: Scrape the bowl sides midway to ensure even mixing.

Step 4: Let the Dough Rise Warm and Cozy

Lightly oil a large bowl and place your dough inside. Cover it with a clean towel. For a cozy rise, preheat your oven to 200°F, turn it off, and place the bowl inside for 45 minutes to an hour, until the dough doubles in size.

Step 5: Prepare the Filling

While the dough rises, mix brown sugar, pumpkin pie spice, and cinnamon in a small bowl. Melt 6 tablespoons of browned butter (from earlier) and set aside to brush onto the dough later.

Step 6: Roll and Fill

Punch down the dough and roll it on a floured surface into a 16″x14″ rectangle. Brush it generously with the melted browned butter, then sprinkle the sugar-spice mixture evenly across the surface.

Step 7: Roll and Slice Neatly

Roll the dough up tightly into a log. For neat slices, score 12 equal marks before cutting with unflavored dental floss or a serrated knife. Place slices in a greased 9″x13″ baking dish.

Step 8: Second Rise (Overnight or Quick)

Cover with plastic wrap. Let them rise another 30–45 minutes or refrigerate overnight. If chilled, bring them to room temperature for about 45 minutes before baking.

Step 9: Bake to Perfection

Preheat oven to 350°F. Bake for 22–27 minutes until golden. A thermometer inserted in the center should read 190°F if you want to be precise. Let them cool for 5–10 minutes before frosting.

Step 10: Whip Up That Frosting

Beat softened cream cheese and browned butter until fluffy. Add vanilla, cream, and powdered sugar. Start on low, then whip on high for 4 minutes until silky smooth. Spread generously over warm rolls so it melts right into the swirls.

Now that your dish is coming together beautifully, let’s explore some pro tips and creative variations!

Pro Tips

If you’ve never browned butter before, don’t rush it. Let it gently simmer until golden flecks appear and it smells like toasted hazelnuts. It makes all the difference in the pumpkin cinnamon rolls and is worth every extra minute.

Want that pillowy-soft dough? Use room temperature ingredients. A cold egg or chilled pumpkin puree can slow the yeast’s magic. Let everything warm up a bit before mixing.

If you’re making these overnight, loosely cover them with plastic wrap and pop them in the fridge before their second rise. The next morning, let them sit on the counter while you preheat the oven—your future self will thank you.

Roll tightly and slice with unflavored dental floss for clean, even rounds. It’s a neat little trick I learned at a church bake sale years ago, and I swear by it.

And don’t skip the rest time after baking! Letting the rolls cool for 5–10 minutes before frosting ensures the icing melts just enough to seep into the spirals without sliding right off.

Variations

Feeling festive? Add chopped toasted pecans or walnuts to the filling for a little crunch and depth. They pair beautifully with the pumpkin spice.

Want to go dairy-free? Swap the butter for a rich vegan alternative and use dairy-free cream cheese for the frosting. The result still tastes like autumn in a pan.

For a little extra flair, add orange zest to the dough or frosting. It brightens the pumpkin flavor and adds a hint of citrus that really wakes things up.

Hosting a fall brunch? Shape the dough into mini rolls in a muffin tin. They bake faster and look adorable served individually.

And if you’re looking to make it gluten-free, try a cup-for-cup gluten-free flour blend. The texture may be slightly different, but the spiced pumpkin flavor still shines through.

Frequently Asked Questions

Still curious? Feel free to leave a comment or question — I’m always happy to help from my kitchen to yours!

Serving Suggestions

These pumpkin cinnamon rolls are a natural star at any fall brunch or holiday breakfast. Serve them warm with a pot of freshly brewed coffee or chai for a comforting morning. They also shine alongside a savory egg casserole or a hearty breakfast bake. If you’re hosting Thanksgiving weekend guests, these rolls make a sweet, crowd-pleasing morning treat that smells like celebration and cinnamon. For something truly indulgent, pair them with a vanilla latte or warm apple cider — perfection for chilly mornings and cozy chats around the kitchen island.

Conclusion

There’s something magical about a soft, warm roll filled with pumpkin spice and love. These pumpkin cinnamon rolls aren’t just a recipe — they’re a reason to slow down, savor the season, and share something homemade. Whether you’re baking them for a quiet weekend or a special family brunch, they bring joy, comfort, and a little extra sweetness to your table. I hope this recipe becomes one you reach for every fall — just like it has in my kitchen.

If you try this recipe, I’d love to hear how it turns out! Leave a comment below and let me know if you made any delicious twists. You can also tag your creations on Instagram or Pinterest — I adore seeing your baking joy. Sharing is part of the magic, after all.

From my kitchen to yours — happy cooking!