I’ve made soft yeasted rolls flavored with pumpkin puree and filled them with a sweet, spiced brown sugar filling, then topped them with a vanilla cream cheese frosting for the ultimate fall indulgence. These pumpkin cinnamon rolls are perfect for breakfast, brunch, the fall season, or even a special holiday treat!

Easy Pumpkin Cinnamon Roll Recipe

I don’t think there’s anything better than the smell of fresh bread or cinnamon rolls baking. The aroma wafting through the house is practically intoxicating! These pumpkin cinnamon rolls are definitely worth getting out of bed early for!

I’ve taken my classic recipe for cinnamon rolls and given it a seasonal twist—pumpkin. There’s just something about the changing of leaves and the crisp fall air that makes me start to crave things with pumpkin and spice.

Making homemade cinnamon rolls might seem intimidating, but trust me, if I can make them, so can you! Don’t fear the yeast, friends. It’ll be fine.

Helpful Tips

• Use canned pumpkin puree. Do not use pumpkin pie filling, which is already sweet and seasoned with spices.
• Traditional yeast. This can be used in place of rapid rise. Rise time will be approximately double.
• Use cinnamon if needed. Sub cinnamon in place of pumpkin pie spice for the filling, if you prefer.
• Make without a stand mixer. Mix all ingredients to form a dough and then knead for 5-7 minutes on a clean countertop until smooth.

How to Make Pumpkin Cinnamon Rolls Step by Step

Gather your ingredients.

Make the dough: Heat ¾ of a cup of whole milk and 3 tbsp butter, and then transfer it to the bowl of a stand mixer with the dough hook attachment. Stir in ½ cup of pumpkin puree and mix until blended. Add in 1 tbsp rapid rise yeast, ⅓ cup granulated sugar, 1 tsp salt, and 3 cups all-purpose flour. Mix until the dough is smooth and starts to pull away from the sides of the bowl. This usually takes me about 6 minutes.

Let rise: Transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 45 minutes.

Roll out the dough: Uncover the dough and turn it out onto a lightly floured surface, and roll it out to approximately 18×12″.

Fill and roll up: Spread ½ cup of softened butter over the dough, leaving 1 inch bare on the long side, then sprinkle 1 cup of brown sugar and 1 tbsp pumpkin pie spice. Lightly press the filling down using your hands, and then roll the dough up from the long side.

Seal and slice: Pinch the dough seam to seal and use a sharp knife to slice into 12 equal-sized rolls.

Let rise again: Place the rolls in a lightly greased 9×13 pan, cover with plastic wrap, and allow to rise 45 minutes.

Bake: Bake until golden brown, approximately 25-30 minutes at 375°F.

Cool: Let the cinnamon rolls cool for about 10 minutes.

Make the frosting: Mix ½ cup cream cheese, 2 tbsp of butter, and 1 tsp of vanilla until smooth. Then add in the 1 cup of powdered sugar and about 4 tablespoons of milk, one at a time, until your desired consistency.

Frost: Drizzle the cinnamon rolls with icing and enjoy.

How to Store

These keep well in an airtight container for 2 days at room temperature. After that, these cinnamon rolls should be refrigerated. In the fridge, they will keep up to 5 days. The longer they’re in the fridge, the drier they become.

To serve warm, preheat your oven to 350°F. Put the cinnamon rolls on a baking sheet and transfer to the oven for 5-10 minutes or until heated through. Or you can simply place a cinnamon roll on a plate in the microwave for 1 minute.

These can be frozen either before or after baking, tightly wrapped and sealed to avoid freezer burn. They will keep up to 1 month.

To freeze these cinnamon rolls before baking, freeze after they have been sliced into rolls, but before the second rise. When you are ready to bake, remove from the freezer and allow to come to room temperature and rise, then bake as directed.

To freeze after baking, cool completely, wrap them well in plastic wrap and foil, then place them in an airtight container to freeze. It is best to freeze before frosting.

What to Serve with Pumpkin Cinnamon Rolls

If I am serving these pumpkin cinnamon rolls for brunch, I like to balance out the sweet and savory options, so I’ll make hashbrowns, a batch of breakfast egg muffins, and air fryer bacon.

Other Pumpkin Recipes

• Mini Pumpkin Pies
• Pumpkin Fluff
• Pumpkin Pancakes
• {Overnight} Pumpkin French Toast Casserole