Pumpkin Cinnamon Rolls

These pumpkin cinnamon rolls are pillowy soft, perfectly gooey, and packed with your favorite pumpkin fall flavors.

Looking for more fall recipes? I’ve got you covered:

• Pumpkin S’mores Bars
• Apple Fritter Focaccia
• Pumpkin Pasta
• Pumpkin Pancakes
• Salted Apple Cake

Pumpkin Cinnamon Roll Ingredients

Flour: I’m using King Arthur AP Flour

Pumpkin puree: Both for the dough (as-in), and the filling (patted dry)

Milk: Warmed

Active dry yeast: Can use instant

Unsalted butter: Most at room temp. Some melted.

Pumpkin pie spice: For the dough, filling, and frosting

Large egg: At room temp

Sugar: Both brown sugar and white sugar

Vanilla extract: To give a little depth

Cream cheese: At room temp

Lemon juice: Fresh and just a touch

Powdered sugar: For the frosting

How to Make Pumpkin Cinnamon Rolls

Step 1: Make the dough

Add a little bit of the granulated sugar (about a tsp) and the yeast to the warm milk. Stir and let bloom for a few minutes. Meanwhile, combine the flour, remaining granulated sugar, salt, and pumpkin spice in the bowl of a standing mixer. When the milk is ready, pour it in along with the pumpkin, vanilla, and egg.

Turn on the mixer (use the dough hook attachment). Start on low, and gradually increase to medium-high. Mix until everything is combined and a somewhat sticky dough has formed.

When it’s there, add a little bit of flour to a work surface and add the dough. Work just for a minute or so to form it into a dough ball. Add it to an oiled bowl and cover with plastic wrap and a kitchen towel. Let rise in a warm place (I use the oven with the light on) for about 2 hours, or until doubled in size.

Step 2: Make the filling

Start by adding the pumpkin to a plate and patting it dry. I use a paper towel about 2-3 times. When ready, add it to a bowl along with the brown sugar, softened butter, and pumpkin spice. Mix really well with a fork until it forms a sugary paste. Set aside.

Step 3: Make the cinnamon rolls

Preheat the oven to 375 degrees Fahrenheit. When the dough is ready, add some flour to a clean work surface. Roll the dough out into a rectangle about ¼ inch thick. I cut the side with a pizza cutter to make it even, but that’s not necessary.

Spread the filling all over the dough. If doing a classic log, roll it lengthwise and then use kitchen twine to cut out your rolls. You can also use the pizza cutter to cut 1-inch strips and roll it that way. Once done, add them all to a baking dish lined with parchment paper, leaving a little room for the next rise, like this:

Now cover them loosely with plastic wrap and a paper towel. Let them rise on the counter for about 45 minutes, or until they’re risen a bit and are touching, like this:

Melt a tablespoon of butter and brush it on top. Bake in the preheated oven for about 20 minutes, or until they’re a bit golden on top, like this:

Step 4: Make the frosting

While the rolls are baking, make the frosting by combining the cream cheese, butter, powdered sugar, vanilla, lemon juice, and pumpkin spice. Whip for about 5-10 minutes, or until it reaches your desired fluffiness.

Step 5: Frost the rolls

I add a bit of frosting when the rolls are fresh from the oven because I like it to get a little melty. You can do this, or wait until they’ve cooled. Totally up to you!