Pumpkin Cinnamon Rolls

If you love a classic cinnamon roll, these pumpkin cinnamon rolls are the perfect fall version. The dough is soft and fluffy with pumpkin and pumpkin pie spice, the filling is buttery and packed with brown sugar and pumpkin butter, and everything gets finished with a whipped cream cheese frosting.

They’re cozy, gooey, and exactly the kind of thing I want with a cup of coffee on a fall morning.

Pumpkin Cinnamon Roll Ingredients

Flour: I use King Arthur all-purpose flour for these cinnamon rolls.

Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling. You’ll use to add color, moisture, and richness to the dough.

Pumpkin butter: A concentrated pumpkin puree mixed with spiced and brown sugar to give the filling a seasonal boost.

Milk: Warm the milk before adding the yeast. It should be warm, but not hot.

Active dry yeast: Active dry yeast is what I use, but instant yeast will work too.

Unsalted butter: You’ll need softened butter for the dough and filling, plus some more for the frosting.

Pumpkin pie spice: Pumpkin pie spice goes into the dough and filling.

Egg: I recommend using a room-temperature egg.

Brown and granulated sugar: Granulated sugar sweetens the dough, while brown sugar gives the filling that classic caramel-y cinnamon roll flavor.

Cream cheese: Let the cream cheese come to room temperature so the frosting gets nice and smooth.

Lemon juice: Just a little fresh lemon juice helps balance the sweetness of the cream cheese frosting.

Heavy cream: A secret weapon to help get gooey cinnamon rolls. Just ¼ cup gets poured on them before baking.

Cornstarch: Just a tablespoon included in the filling to help ensure it thickens up nicely.

The Pan I Use for Cinnamon Rolls

I use my USA Pan 9×13-inch Rectangular Cake Pan for these cinnamon rolls. It’s the perfect size for 12 rolls, giving them enough room to rise and bake evenly without overcrowding the pan.

It’s also one of those pans I use constantly, so it’s earned a permanent spot in my kitchen.

USA Pan 9×13-inch Rectangular Cake Pan

How to Make Pumpkin Cinnamon Rolls

Step 1: Make the dough

Add the warm milk, yeast, and about 1 teaspoon of the granulated sugar to the bowl of a stand mixer. Stir and let it sit for about 5 minutes, or until the yeast is foamy.

Meanwhile, add the flour, remaining granulated sugar, salt, and pumpkin pie spice to the bowl of a standing mixer. Once the yeast is ready, add the milk mixture along with the pumpkin puree, egg, vanilla, and melted butter.

Using the dough hook attachment, mix on low until everything comes together, then increase the speed to medium and knead until a soft, slightly sticky dough forms.

I then just let it rise within the same bowl, covered with plastic wrap and a kitchen towel. Let it rise somewhere warm for about 2 hours, or until doubled in size.

Step 2: Make the filling

Add the pumpkin butter to a bowl along with the brown sugar, softened butter, pumpkin spice, and salt. Mix really well with a fork until it forms a sugary paste. Set aside.

Step 3: Make the cinnamon rolls

Preheat the oven to 350 degrees Fahrenheit. When the dough is ready, add some flour to a clean work surface. Roll the dough out into a 10×15″ rectangle about ¼ inch thick (I just use my baking pan as a guide). 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’ve risen a bit and are touching.

Pour the heavy cream over the rolls. Bake in the preheated oven for about 20-25 minutes, or until they’re golden on top.

Step 4: Make the frosting

While the rolls are baking, make the frosting by combining the cream cheese and softened butter. Whip until they are fluffy, then add the vanilla, lemon juice and pumpkin spice. Whip until combined, then slowly add in the sifted powdered sugar. Whip on medium for about 10 minutes to get the fluffiest frosting.

Step 5: Frost the rolls

Let the cinnamon rolls cool for about 15 minutes before frosting. Enjoy!

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

• Pumpkin Pancakes
• Apple Crumb Pie Muffins
• Apple Fritter Focaccia
• Pumpkin Coffee Cake
• 25+ Best Fall Recipes to Make This Season