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Pumpkin Cinnamon Rolls

Pumpkin cinnamon rolls with soft, pillowy dough and a buttery cinnamon-sugar swirl, baked until golden and glazed with silky cream cheese. The warm spices in the dough plus the cinnamon filling make every roll tender and fragrant.
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Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 4 cup all-purpose flour
  • 1 active dry yeast
  • 0.5 cup pumpkin puree
  • 0.5 cup warm milk
  • 0.25 cup granulated sugar
  • 0.25 cup unsalted butter, melted
  • 1 large egg
  • 2 tsp pumpkin pie spice
Filling
  • 0.5 cup brown sugar, 2 tbsp cinnamon, 1/4 cup softened butter, for filling
Glaze
  • 4 oz cream cheese
  • 1 cup powdered sugar
  • 2 tbsp milk, for glaze

Equipment

  • 1 sheet pan

Method
 

Make the dough
  1. Combine warm milk and active dry yeast in a mixing bowl, then let it sit 5 minutes until foamy. The surface should look bubbly and active.
  2. Mix in pumpkin puree, granulated sugar, melted unsalted butter, large egg, and pumpkin pie spice until smooth. The dough mixture should be evenly speckled.
  3. Gradually add all-purpose flour and mix until a soft dough forms. Stop once the dough holds together but is still tender.
  4. Knead the dough for 5-7 minutes until it feels elastic and springy. It should look slightly smoother with a cohesive texture.
  5. Let the dough rise in a warm place for 1 hour until doubled in size. It should puff up and look noticeably larger.
Fill, slice, and bake
  1. Roll the dough into a rectangle, spread with softened butter, and sprinkle with brown sugar and cinnamon. Cover the surface evenly right to the edges for consistent spirals.
  2. Roll up the dough tightly and slice into rolls, then place them in a greased baking dish. The slices should show tight swirls.
  3. Let the rolls rise for 30 minutes. They should look puffed and closer together in the dish.
  4. Bake at 350°F for 22-25 minutes until golden. The tops should be browned and set when tapped.
Glaze and serve
  1. Beat cream cheese, powdered sugar, and milk until smooth. The glaze should be thick but pourable.
  2. Drizzle the glaze over the warm rolls right after baking. Let it flow into the spirals and melt slightly.

Notes

For fluffiest pumpkin cinnamon rolls, let the dough rise in a consistently warm spot (not hot) until fully doubled. Refrigerate leftover rolls covered for up to 3 days; rewarm gently in the microwave. For a quick cut, use dental floss to slice the log into clean rounds. Vegetarian swap: use a plant-based butter and plant-based cream cheese instead of dairy, keeping the same measurements.