Get ready to fall in love with the ultimate autumn breakfast treat: the absolute best Pumpkin Cinnamon Rolls. Imagine a perfectly soft, pillowy dough swirled with a warm, spiced pumpkin filling, all baked to golden-brown perfection and smothered in a tangy cream cheese frosting. This recipe is surprisingly simple and delivers incredibly gooey, fluffy results every single time. It’s the perfect way to welcome fall and will fill your entire home with the most intoxicating aroma. Whether you’re baking for a special holiday breakfast or just a cozy weekend morning, these rolls are pure bliss.
There's nothing better than warm, gooey pumpkin cinnamon rolls straight from the oven!
Why You’ll Love This Pumpkin Cinnamon Rolls Recipe
This isn’t just another cinnamon roll recipe; it’s an experience. We’ve tested every step to ensure you get the fluffiest, most flavorful rolls with a rich, gooey center that’s simply irresistible.
Incredibly Fluffy Texture: The dough is enriched with milk, butter, and pumpkin puree, creating a tender, cloud-like texture that melts in your mouth.
Rich Autumn Flavor: We use real pumpkin puree and a perfect blend of cinnamon, nutmeg, and ginger for a deep, authentic pumpkin spice flavor that isn’t overpowering.
Gooey Cinnamon Swirl: A generous layer of buttery, brown sugar, and cinnamon filling creates that signature gooey swirl everyone loves.
Perfectly Tangy Frosting: The homemade cream cheese frosting provides the perfect tangy counterbalance to the sweet, spiced rolls. It’s the crowning glory! For a different take on a classic pumpkin dessert, you might also enjoy our classic pumpkin roll recipe.
Ingredients You’ll Need
Making homemade Pumpkin Cinnamon Rolls from scratch is easier than you think! It all starts with simple, wholesome ingredients. Here’s what you’ll need to gather.
Lined up and ready for their final rise before baking to golden perfection.
For the Pumpkin Dough:
Whole Milk: The fat content in whole milk adds richness and creates a softer dough.
Active Dry Yeast: This is the magic ingredient that makes our rolls rise and become incredibly fluffy.
Granulated Sugar: Just a little to feed the yeast and add a touch of sweetness to the dough.
Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
Unsalted Butter: Melted butter adds flavor and tenderness.
Egg: One large egg at room temperature helps bind the dough and enriches it.
All-Purpose Flour: The structural backbone of our rolls.
Salt: Essential for balancing the flavors.
For the Cinnamon Sugar Filling:
Unsalted Butter: Softened to room temperature for easy spreading.
Brown Sugar: Provides a deep, molasses-like sweetness and that classic gooey texture.
Ground Cinnamon: The star of the filling!
Pumpkin Pie Spice: A blend of nutmeg, ginger, and cloves to complement the cinnamon.
For the Cream Cheese Frosting:
Cream Cheese: Softened to room temperature for a lump-free frosting.
Unsalted Butter: Also softened to ensure a smooth consistency.
Powdered Sugar: Sifted to prevent lumps.
Vanilla Extract: For a touch of warmth and flavor.
Milk or Cream: To thin the frosting to your desired consistency.
Step-by-Step Instructions
Follow these simple steps to create the most amazing Pumpkin Cinnamon Rolls right in your own kitchen. We’ll walk you through making the dough, the filling, and assembling the rolls.
Step 1: Activate the Yeast
In a large bowl or the bowl of a stand mixer, warm the milk to about 110°F (43°C). It should feel like a warm bath, not hot. Stir in the granulated sugar and sprinkle the yeast over the top. Let it sit for 5-10 minutes until it becomes foamy. This “blooming” process proves your yeast is active.
Step 2: Mix the Dough
To the yeast mixture, add the melted butter, pumpkin puree, and egg. Whisk until well combined. If using a stand mixer, attach the dough hook. Add 3 cups of the flour and the salt to the wet ingredients. Mix on low speed until the flour is just combined. Gradually add the remaining flour, about 1/4 cup at a time, until the dough starts to pull away from the sides of the bowl. The dough should be soft and slightly sticky.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or continue to knead with the dough hook on medium-low speed for 5-7 minutes. The dough is ready when it’s smooth and elastic. It should spring back when you poke it gently.
Step 4: Let the Dough Rise
Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until it has doubled in size.
The key to fluffy rolls is a perfectly risen, soft dough.
Step 5: Prepare the Filling & Assemble
While the dough is rising, prepare the filling. In a small bowl, mix the softened butter, brown sugar, cinnamon, and pumpkin pie spice until well combined. Once the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches. Spread the filling mixture evenly over the dough, leaving a small border along one of the long edges.
Step 6: Roll and Cut
Starting from the long edge, roll the dough up tightly into a log. Pinch the seam to seal it. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal-sized rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan. If you love pumpkin treats, you should also try our famous chewy pumpkin cookies with cream cheese frosting.
Step 7: The Second Rise
Cover the pan with plastic wrap and let the rolls rise again in a warm place for 30-45 minutes, or until they look puffy and have filled most of the pan.
Step 8: Bake the Rolls
Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown and the center is cooked through. If they start to brown too quickly, you can tent them loosely with foil.
Step 9: Make the Frosting
While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Gradually beat in the powdered sugar until combined. Add the vanilla extract and a tablespoon of milk. Beat until light and fluffy, adding more milk if needed to reach your desired consistency.
Step 10: Frost and Serve
Let the rolls cool in the pan for about 10-15 minutes before spreading the frosting over them. This allows the frosting to melt slightly into all the nooks and crannies. Serve your delicious Pumpkin Cinnamon Rolls warm!
Tips for the Best Pumpkin Cinnamon Rolls
A few expert tips can take your homemade cinnamon rolls from good to absolutely unforgettable.
Don’t Overheat Your Milk: Milk that is too hot (above 115°F) can kill the yeast, meaning your dough won’t rise. Use a thermometer for best results.
Use Room Temperature Ingredients: For the dough and the frosting, using room temperature ingredients (egg, butter, cream cheese) helps everything combine more smoothly.
Don’t Add Too Much Flour: The dough should be soft and slightly tacky. Adding too much flour will result in dry, tough rolls. It’s better to have a slightly sticky dough that’s easy to handle with floured hands.
Use Dental Floss for Clean Cuts: For perfectly clean cuts without squishing your rolls, slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull. It works like a charm!
Make-Ahead and Storage Guide
These Pumpkin Cinnamon Rolls are perfect for making ahead of time. Here are a few options:
Overnight Instructions:
After placing the cut rolls in the baking pan (Step 7), cover them tightly with plastic wrap and place them in the refrigerator overnight (for up to 18 hours). The next morning, remove the pan from the fridge and let it sit at room temperature for about 1 hour to take the chill off and finish rising while the oven preheats. Then, bake as directed.
Freezer Instructions:
To freeze unbaked rolls, prepare them through Step 7. Cover the pan tightly with two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 2 months. To bake, let them thaw overnight in the refrigerator. The next day, let them sit at room temperature for 1-2 hours until puffy, then bake as directed. For a savory make-ahead dish, consider our creamy crockpot mac and cheese.
Storing Baked Rolls:
Store leftover baked and frosted rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual rolls in the microwave for 20-30 seconds for that fresh-out-of-the-oven taste.
It is not recommended. Pumpkin pie filling is pre-sweetened and contains spices and other ingredients that will alter the recipe’s flavor and texture. For the best results, use 100% pure pumpkin puree.
Your dough is ready when it has roughly doubled in size. A simple test is to gently press two fingers into the dough; if the indentations remain, the dough is ready. If it springs back immediately, it needs more time.
Absolutely! You can prepare the rolls up to the point of the second rise, cover them, and refrigerate overnight. The next morning, let them sit at room temperature for about an hour, then bake as directed. This is perfect for a special occasion breakfast.
Store any leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, simply microwave an individual roll for about 20-30 seconds until warm and soft.
The key to a gooey center is the filling and a slight underbake. Be generous with the butter and brown sugar mixture in the filling. Also, baking until they are just golden brown, but still soft in the very center, will result in a gooier texture as they cool.
No, a stand mixer is helpful but not necessary. You can mix the dough with a wooden spoon and then knead it by hand on a lightly floured surface for 6-8 minutes until it becomes smooth and elastic.
Pumpkin Cinnamon Rolls: The Ultimate Gooey & Fluffy Recipe
The best homemade Pumpkin Cinnamon Rolls recipe! These rolls are incredibly soft, fluffy, and gooey, packed with real pumpkin and warm spices, and topped with a rich cream cheese frosting. The perfect fall breakfast or dessert.
Activate the Yeast: In a large bowl or the bowl of a stand mixer, warm the milk to about 110°F. Stir in the granulated sugar and sprinkle the yeast over top. Let sit for 5-10 minutes until foamy.
Mix the Dough: To the yeast mixture, add the melted butter, pumpkin puree, and egg. Whisk until combined. Add 3 cups of flour and the salt. Mix on low speed until just combined. Gradually add remaining flour until the dough pulls away from the sides of the bowl.
Knead the Dough: Knead on a lightly floured surface for 6-8 minutes (or 5-7 minutes with a dough hook) until smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1.5 - 2 hours, or until doubled in size.
Prepare Filling and Assemble: Mix all filling ingredients together. Punch down the risen dough and roll it into a 12x18 inch rectangle. Spread the filling evenly over the dough.
Roll and Cut: Tightly roll the dough into a log and pinch the seam to seal. Cut into 12 equal rolls using a serrated knife or dental floss. Place in a greased 9x13 inch baking pan.
Second Rise: Cover the pan and let the rolls rise in a warm place for 30-45 minutes until puffy.
Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden brown.
Make the Frosting: While rolls bake, beat the cream cheese and butter until smooth. Gradually beat in powdered sugar, then add vanilla and milk. Beat until light and fluffy.
Frost and Serve: Let the rolls cool for 10-15 minutes, then spread frosting over them. Serve warm.
Nutrition
Calories: 410kcalProtein: 6gFat: 18gFiber: 2g
Notes
Make-Ahead Tip: After placing rolls in the pan, cover and refrigerate overnight. Let them sit at room temperature for 1 hour before baking. Storage: Store in an airtight container at room temperature for up to 2 days.
Keyword fall baking,pumpkin cinnamon rolls,pumpkin spice
There is truly nothing better than the smell and taste of warm, gooey Pumpkin Cinnamon Rolls fresh from the oven. This recipe is destined to become a fall tradition in your home. We know you’ll love it as much as we do. If you make this recipe, we’d love to see it! Share your creations and tag us on Pinterest.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
