Fluffy Pumpkin Cinnamon Rolls

These Fluffy Pumpkin Cinnamon Rolls are everything I crave when the air turns crisp and I want something warm, soft, and deeply comforting. Made with real pumpkin purée and a medley of fall spices, each swirl is packed with gooey cinnamon filling and topped with rich cream cheese frosting. It’s the ultimate cozy treat I love to bake for autumn mornings or special holiday brunches.

Why You’ll Love This Recipe

I love how this recipe blends the fluffiness of traditional cinnamon rolls with the unmistakable flavor of pumpkin and warm spices. The dough is tender and enriched with pumpkin, making each bite soft and flavorful. The filling is rich and spiced, and the cream cheese frosting adds just the right touch of tangy sweetness. Whether I’m sharing these for a holiday breakfast or enjoying one with my morning coffee, they never fail to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

3/4 cup whole milk, warmed (about 110°F)

2 1/4 teaspoons active dry yeast (1 packet)

1/4 cup granulated sugar

1/2 cup pumpkin purée (not pumpkin pie filling)

1/4 cup unsalted butter, melted

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3 to 3 1/2 cups all-purpose flour

For the Filling:

1/2 cup unsalted butter, very soft

3/4 cup brown sugar, packed

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

For the Cream Cheese Frosting:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 cup powdered sugar

1/2 teaspoon vanilla extract

Pinch of salt

Directions

I start by whisking the warm milk, yeast, and a tablespoon of the sugar in a large bowl. After letting it sit for 5–10 minutes, it becomes foamy and ready to go.

I mix in the remaining sugar, pumpkin purée, melted butter, egg, vanilla, salt, and spices until everything is smooth.

I gradually add the flour, one cup at a time, until a soft dough forms. Then I knead it by hand or with a mixer for 5–8 minutes until it’s smooth and elastic.

I place the dough in a greased bowl, cover it, and let it rise in a warm spot until it doubles in size—usually about 1 to 1.5 hours.

Once risen, I roll out the dough into a 16×12-inch rectangle on a lightly floured surface.

I spread the softened butter over the dough, sprinkle the brown sugar and spices evenly, and roll it up tightly from the long edge.

I slice the log into 12 even rolls and place them into a greased 9×13-inch baking dish. After covering them again, I let them rise for another 30–45 minutes.

While they rise, I preheat the oven to 350°F (175°C).

I bake the rolls for 25–30 minutes until they’re golden brown and fluffy.

While they bake, I beat together the cream cheese and butter, then mix in the powdered sugar, vanilla, and salt until creamy.

I spread the frosting over the warm rolls and serve them fresh.

Servings and timing

This recipe makes 12 cinnamon rolls.

Prep Time: 25 minutes

Cooking Time: 30 minutes

Rising Time: 1 hour 45 minutes

Total Time: 2 hours 30 minutes

Calories: About 365 kcal per roll

Variations

When I want to change things up, I add chopped pecans or walnuts to the filling for a nutty crunch. Sometimes I mix a little maple syrup into the frosting for an extra fall touch. If I’m baking for a crowd, I double the recipe and make a giant batch in a large sheet pan. And for a dairy-free version, I substitute plant-based butter and cream cheese.

Storage/Reheating

I store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm them in the microwave for 15–20 seconds or in a 300°F oven for about 10 minutes, just until soft and gooey again. If they’re frosted, I reheat gently so the icing doesn’t melt too much.

Related Recipes:

• Easy Homemade Dinner Rolls
• Cookies and Cream Rolls
• Lemon Blueberry Sweet Rolls

FAQs

How do I know when the dough has risen enough?

I usually check if the dough has doubled in size and springs back slowly when I press it with my finger. That’s a good sign it’s ready.

Can I make these cinnamon rolls ahead of time?

Yes, I often prepare them the night before. After shaping the rolls and placing them in the baking dish, I cover and refrigerate them overnight. In the morning, I let them sit at room temperature for about 45 minutes before baking.

What’s the best way to freeze these rolls?

I freeze the baked, unfrosted rolls in a zip-top bag. When I want one, I let it thaw at room temperature and then reheat and frost it.

Can I use instant yeast instead of active dry yeast?

Yes, I can substitute instant yeast. I skip the blooming step and just mix it directly with the dry ingredients.

Why is my dough too sticky or dry?

If my dough is too sticky, I add more flour one tablespoon at a time. If it’s too dry, I mix in a little more milk until it feels soft and pliable.

Conclusion

These Fluffy Pumpkin Cinnamon Rolls bring all the best parts of fall into one irresistible bite. I love the way the pumpkin and spices shine through in both the dough and the filling. Whether I’m baking them for a special brunch or just because I’m craving something sweet and cozy, they always deliver that warm, homemade comfort I want.

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