Pumpkin Cinnamon Rolls – The Best Fall Dessert Recipe
If you’re looking for a fall baking project that feels doable but still really satisfying, these pumpkin cinnamon rolls are it. The dough comes together easily, the filling is simple, and the end result is warm, soft rolls that make the whole kitchen smell like fall.
You can serve them as part of a fall brunch spread, a sweet fall treat or dessert, a festive holiday breakfast, or when you just want something cozy to share with family.
WOULD YOU LIKE TO SAVE THIS FOR LATER?
We'll email this post to you, so you can come back to it later!
There’s nothing that says fall baking quite like pumpkin, cinnamon, and warm, gooey rolls fresh from the oven. These pumpkin cinnamon rolls are the ultimate comfort bake for any fall gathering.
How to Make Pumpkin Cinnamon Rolls
Here are the ingredients you need to make these pumpkin cinnamon rolls, plus step by step instructions for how to make them.
Ingredients
For the Dough
- 1 cup warm milk
- ¼ cup brown sugar
- ¼ cup sugar
- 1 tbsp instant yeast
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 1 egg
- 3 ¾ cup flour
- 2 tsp pumpkin pie spice
- 1 tsp salt
- 5 tbsp unsalted butter, softened
For the Filling
- 1 ½ cup brown sugar
- 1 tbsp cinnamon
- 2 tsp pumpkin pie spice
- ¾ cup butter, melted
For the Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 1 tsp vanilla
- ½ tsp salt
- 3 tbsp heavy cream
Step by Step Instructions
1. Make the dough: In a medium bowl, whisk together the warm milk (make sure it’s under 110°F), brown sugar, granulated sugar, and yeast. Let the mixture sit for 2-3 minutes to activate the yeast.
2. In the bowl of a stand mixer, add the pumpkin puree, egg, and the yeast mixture. Mix on low until smooth, scraping down the sides of the bowl as needed.
3. Add the flour, pumpkin pie spice, and salt. Switch to the dough hook and knead on low speed for 2-4 minutes, or until everything is incorporated.
4. Add the softened butter a little at a time and continue mixing for about 10 minutes, until the dough is soft and elastic.
5. Cover the bowl and let the dough rise in a warm spot until it has doubled in size, about 1 hour (timing will vary depending on your kitchen).
6. Make the filling: In a medium bowl, stir together the brown sugar, cinnamon, and pumpkin pie spice. In a separate bowl, melt the butter and set aside.
7. Once the dough has risen, punch it down and transfer to a lightly floured surface. Roll it out into a rectangle about 18×24 inches.
8. Brush the entire surface of the dough with the melted butter.
9. Evenly sprinkle the cinnamon sugar mixture over the dough, leaving a 1-inch strip along one of the long edges uncovered to help seal the roll.
10. Starting with the opposite long side, roll the dough tightly into a log. Place it seam-side down and pinch to seal.
11. Using a serrated knife, slice the log into 1 to 1½-inch thick rolls.
12. Grease an 8×10-inch (or similar size) baking dish with nonstick spray.
13. Arrange the rolls cut-side up in the pan. Let them rise again until puffy and filling the dish, about 30-40 minutes.
14. Preheat the oven to 350°F.
15. Bake the rolls for 30-40 minutes, or until the centers are set and the edges are golden brown. Allow to cool slightly before frosting.
16. Make the frosting: In the bowl of a stand mixer, beat together the softened cream cheese, softened butter, brown sugar, salt, vanilla, and heavy cream on low until smooth. Scrape down the sides, then increase the speed to medium and whip until light and fluffy.
17. Spread the frosting generously over the warm cinnamon rolls.
18. Serve right away and enjoy!
These pumpkin cinnamon rolls are the kind of baking recipe that fills your kitchen with the best autumn aromas and makes every bite taste like the season itself. Enjoy them fresh and warm, share them at your next fall gathering, and keep this recipe handy (it’s bound to become a yearly tradition).
More Fall Treats
- Caramel Apple Cheesecake Bars
- Pumpkin Cheesecake Bars
- Caramel Apple Bars
- Pumpkin Custard Pie
- Pumpkin Filled Cream Puffs
- Apple Crumb Cake
- Pumpkin Whoopie Pies with Cream Cheese Filling
- Pumpkin Cookies with Cream Cheese Frosting
Pumpkin Cinnamon Rolls
Ingredients
Fort he Dough
- 1 cup warm milk
- ¼ cup brown sugar
- ¼ cup sugar
- 1 tbsp instant yeast
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 1 egg
- 3 ¾ cup flour
- 2 tsp pumpkin pie spice
- 1 tsp salt
- 5 tbsp unsalted butter, softened
For the Filling
- 1 ½ cup brown sugar
- 1 tbsp cinnamon
- 2 tsp pumpkin pie spice
- ¾ cup butter, melted
For the Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 1 tsp vanilla
- ½ tsp salt
- 3 tbsp heavy cream
Instructions
- Make the dough: In a medium bowl, whisk together the warm milk (make sure it’s under 110°F), brown sugar, granulated sugar, and yeast. Let the mixture sit for 2-3 minutes to activate the yeast.
- In the bowl of a stand mixer, add the pumpkin puree, egg, and the yeast mixture. Mix on low until smooth, scraping down the sides of the bowl as needed.
- Add the flour, pumpkin pie spice, and salt. Switch to the dough hook and knead on low speed for 2-4 minutes, or until everything is incorporated.
- Add the softened butter a little at a time and continue mixing for about 10 minutes, until the dough is soft and elastic.
- Cover the bowl and let the dough rise in a warm spot until it has doubled in size, about 1 hour (timing will vary depending on your kitchen).
- Make the filling: In a medium bowl, stir together the brown sugar, cinnamon, and pumpkin pie spice. In a separate bowl, melt the butter and set aside.
- Once the dough has risen, punch it down and transfer to a lightly floured surface. Roll it out into a rectangle about 18×24 inches.
- Brush the entire surface of the dough with the melted butter.
- Evenly sprinkle the cinnamon sugar mixture over the dough, leaving a 1-inch strip along one of the long edges uncovered to help seal the roll.
- Starting with the opposite long side, roll the dough tightly into a log. Place it seam-side down and pinch to seal.
- Using a serrated knife, slice the log into 1 to 1½-inch thick rolls.
- Grease an 8×10-inch (or similar size) baking dish with nonstick spray.
- Arrange the rolls cut-side up in the pan. Let them rise again until puffy and filling the dish, about 30-40 minutes.
- Preheat the oven to 350°F.
- Bake the rolls for 30-40 minutes, or until the centers are set and the edges are golden brown. Allow to cool slightly before frosting.
- Make the frosting: In the bowl of a stand mixer, beat together the softened cream cheese, softened butter, brown sugar, salt, vanilla, and heavy cream on low until smooth. Scrape down the sides, then increase the speed to medium and whip until light and fluffy.
- Spread the frosting generously over the warm cinnamon rolls.
- Serve right away and enjoy!
