Pumpkin Cinnamon Rolls with Creamy Icing

If you love cozy baking as much as I do, these pumpkin cinnamon rolls are going to feel like a little bit of fall magic in your kitchen. They’re soft, fluffy, warmly spiced, and filled with a rich pumpkin pie-inspired swirl that bakes up into the prettiest golden-orange spirals. And once you add that thick, creamy icing on top, every bite tastes like the best parts of pumpkin pie and homemade cinnamon rolls wrapped into one irresistible treat.

I especially love making these on chilly weekends when I want the house to smell amazing and breakfast to feel a little extra special. The dough is tender and pillowy, the filling is sweet and warmly spiced, and the icing melts into all those swirls in the most delicious way. If you’ve been looking for a bake that feels impressive but still approachable, I’m so excited to share this one with you.

Whether you’re baking for a holiday brunch, a slow Sunday morning, or just because you’re craving something seasonal and comforting, these rolls are such a joy to make. I’ll walk you through everything step by step so you can get that soft texture, beautiful spiral, and bakery-style finish right at home.

Quick Recipe Info Card

• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 30 minutes
• Servings: 12 rolls
• Difficulty: Intermediate

Why You’ll Love It

• Soft, fluffy rolls with a gorgeous pumpkin-colored swirl
• Warm fall spices bring classic pumpkin pie flavor to every bite
• The cream cheese icing is rich, smooth, and perfectly tangy
• Great for holiday mornings, brunch tables, or cozy weekend baking
• Make-ahead friendly, which is always a lifesaver
• The recipe feels bakery-worthy but is totally doable at home

Nutritional Benefits and Adaptable Variations

• Pumpkin puree adds moisture, color, and a little fiber along with vitamin A.
• Warm spices like cinnamon, nutmeg, and ginger add lots of flavor without needing excessive extra sugar.
• Milk and eggs contribute protein and richness for a satisfying breakfast-style bake.
• For a deeper spice profile, add a pinch of cloves or allspice to the filling.
• For extra texture, sprinkle chopped pecans or walnuts over the filling before rolling.
• For a less tangy topping, swap the cream cheese icing for a simple vanilla glaze.
• For a slightly heartier dough, replace a small portion of the all-purpose flour with bread flour.

Step-by-Step Instructions

1. Activate the yeast: In a large mixing bowl, stir together the warm milk, yeast, and granulated sugar. Let it sit for 5 to 10 minutes, until foamy. If it doesn’t foam, the yeast may be inactive and it’s best to start over before adding the other ingredients.
2. Make the dough: Add the pumpkin puree, egg, egg yolk, melted butter, and salt. Mix to combine, then gradually add the flour until a soft dough forms. The dough should be slightly tacky but manageable.
3. Knead until smooth: Knead the dough by hand or with a stand mixer for 8 to 10 minutes, until smooth and elastic. If it’s extremely sticky, add a little more flour, one tablespoon at a time, but try not to overdo it or the rolls can become dense.
4. First rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 to 1 1/2 hours, or until doubled in size.
5. Prepare the filling: In a small bowl, mix the softened butter, brown sugar, pumpkin puree, cinnamon, pumpkin pie spice, and salt into a thick, spreadable paste.
6. Roll out the dough: Punch down the risen dough and transfer it to a lightly floured surface. Roll it into a rectangle about 14 by 18 inches.
7. Spread and roll: Evenly spread the pumpkin filling over the dough, leaving a small border around the edges. Starting from a long side, roll the dough up tightly into a log.
8. Cut the rolls: Slice the log into 12 even rolls using a sharp knife or unflavored dental floss for cleaner cuts.
9. Second rise: Arrange the rolls in a greased 9×13-inch baking dish. Cover and let them rise again for 30 to 45 minutes, until puffy.
10. Bake: Bake in a preheated 350°F oven for 22 to 25 minutes, until the tops are lightly golden and the center rolls are cooked through. If they’re browning too quickly, loosely tent with foil near the end.
11. Make the icing: While the rolls cool for about 10 minutes, beat together the cream cheese, butter, powdered sugar, vanilla, and enough milk to create a thick, spreadable icing.
12. Finish and serve: Spread the icing over the warm rolls so it melts slightly into the swirls. Serve warm for the best texture and flavor.

Nutrition Information

These values are estimates only and can vary depending on the specific ingredients and brands you use.

Storage & Make-Ahead Tips

Store leftover rolls in an airtight container in the refrigerator for up to 4 days because of the cream cheese icing. For the best texture, warm individual rolls in the microwave for about 10 to 15 seconds before serving.

If you want to make them ahead, you can assemble the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. The next morning, let them sit at room temperature for about 45 to 60 minutes before baking, until they look puffy. This is one of my favorite ways to make holiday breakfast feel easy.

You can also freeze the baked, un-iced rolls once fully cooled. Wrap them well and freeze for up to 2 months. Thaw in the refrigerator, warm through, and ice just before serving for the freshest result.

FAQ

1. Can I make these pumpkin cinnamon rolls the night before?

Yes, absolutely. After shaping and placing them in the baking dish, cover and refrigerate overnight. Let them come closer to room temperature and finish their rise before baking the next day.

2. Why is my dough too sticky?

Pumpkin adds a lot of moisture, so this dough naturally feels softer than classic cinnamon roll dough. Add flour gradually while kneading, just until the dough is smooth and workable, but avoid adding too much.

3. Can I use instant yeast instead of active dry yeast?

Yes. If using instant yeast, you can mix it directly with the dry ingredients. The rise times may be a little shorter, so keep an eye on the dough rather than relying only on the clock.

4. Can I freeze pumpkin cinnamon rolls?

Yes. For best quality, freeze them baked but without icing. Once cooled, wrap them tightly and freeze. Thaw safely, warm them, and add fresh icing before serving.

5. How do I know when the rolls are fully baked?

The tops should be lightly golden, and the center rolls should no longer look doughy. If you’re unsure, gently check the center of the pan. Properly baked rolls will be puffed and set, not wet in the middle.

Pumpkin Pie Cinnamon Rolls

Soft homemade cinnamon rolls with pumpkin-spice filling and cream cheese icing.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 12 rolls

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 355

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 1 cup warm milk about 105°F to 110°F
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1/3 cup pumpkin puree pure pumpkin, not pie filling
• 1 large egg
• 1 egg yolk
• 1/4 cup unsalted butter melted
• 3 3/4 to 4 cups all-purpose flour
• 1 teaspoon salt

Pumpkin Filling

• 1/2 cup unsalted butter very soft
• 3/4 cup brown sugar packed
• 1/3 cup pumpkin puree
• 1 tablespoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Cream Cheese Icing

• 4 ounces cream cheese softened
• 2 tablespoons unsalted butter softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons milk as needed for consistency

Equipment

• 1 large mixing bowl for mixing and rising the dough
• 1 Stand mixer optional, for kneading
• 1 Rolling Pin
• 1 Small mixing bowl for the filling
• 1 9x13-inch baking dish greased
• 1 hand mixer optional, for the icing

Method

 

Make the Dough

1. In a large mixing bowl, stir together the warm milk, active dry yeast, and granulated sugar. Let sit for 5 to 10 minutes until foamy.
2. Add the pumpkin puree, egg, egg yolk, melted butter, and salt. Mix to combine.
3. Gradually add the flour until a soft dough forms. Knead by hand or with a stand mixer for 8 to 10 minutes, until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Prepare the Filling and Shape

1. In a small bowl, mix the softened butter, brown sugar, pumpkin puree, cinnamon, pumpkin pie spice, and salt into a spreadable paste.
2. Punch down the dough and roll it out on a lightly floured surface into a 14 by 18-inch rectangle.
3. Spread the filling evenly over the dough, leaving a small border around the edges.
4. Starting from a long side, roll the dough tightly into a log. Slice into 12 even rolls.
5. Arrange the rolls in a greased 9x13-inch baking dish. Cover and let rise for 30 to 45 minutes, until puffy.

Bake and Ice

1. Preheat the oven to 350°F.
2. Bake the rolls for 22 to 25 minutes, until lightly golden and cooked through.
3. Let the rolls cool for about 10 minutes.
4. Beat together the cream cheese, softened butter, powdered sugar, vanilla extract, and enough milk to make a thick, spreadable icing.
5. Spread the icing over the warm rolls and serve.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Do not overflour the dough; it should feel soft and slightly tacky. For overnight rolls, refrigerate after shaping, then let rise at room temperature before baking. Store iced rolls in the refrigerator and reheat gently before serving.