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Homemade pumpkin cinnamon rolls topped with cream cheese glaze, showing golden-orange dough swirls and gooey spiced filling on a white plate.

Pumpkin Cinnamon Rolls

These soft and fluffy pumpkin cinnamon rolls are a cozy fall twist on the classic, with pumpkin puree in the dough for extra moisture and a warm, spiced flavor. Topped with a luscious cream cheese glaze, they’re perfect for fall mornings.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Butternut bakery pumpkin cinnamon rolls, Healthy pumpkin cinnamon rolls, Pumpkin Cinnamon Rolls, Pumpkin cinnamon rolls bread machine, Pumpkin cinnamon rolls easy, Pumpkin cinnamon rolls recipe, Pumpkin cinnamon rolls sourdough, Pumpkin cinnamon rolls vegan
Prep Time: 30 minutes
Cook Time: 25 minutes
Rising Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 12 rolls
Calories: 330kcal
Cost: $8

Equipment

  • 1 Large mixing bowl (For mixing/kneading dough)
  • 1 9x13 baking pan (Greased or parchment-lined)
  • 1 Rolling pin (To roll out the dough)
  • 1 Sharp knife or floss (For slicing the rolls)
  • 1 Kitchen towel (For covering during rise)
  • 1 set Measuring cups/spoons (For accuracy)

Ingredients

For the Dough

  • 4 cups All-purpose flour - More as needed
  • 1 cup Pumpkin puree - Not pumpkin pie filling
  • ¾ cup Warm milk - About 110°F
  • 2 ¼ teaspoon Active dry yeast - One standard packet
  • ¼ cup Sugar
  • ¼ cup Butter - Melted and slightly cooled
  • 2 Eggs - Lightly beaten
  • 1 teaspoon Salt

For the Filling

  • ½ cup Butter - Softened
  • ¾ cup Brown sugar - Light or dark
  • 1 tablespoon Ground cinnamon
  • 1 teaspoon Pumpkin pie spice - Optional, to taste
  • 1 pinch Salt - Enhances flavor

For the Cream Cheese Glaze

  • 4 oz Cream cheese - Softened
  • 1 cup Powdered sugar - Sifted if lumpy
  • 2 tablespoon Butter - Softened
  • 1 teaspoon Vanilla extract
  • 2–3 tablespoon Milk or cream - Adjust for texture

Instructions

  • Activate the yeast by combining it with warm milk and sugar until foamy.
    Warm milk being poured into a wooden bowl over yeast and sugar, creating soft bubbles and foam—an early step in making homemade pumpkin cinnamon rolls.
  • Mix the pumpkin, butter, eggs, sugar, yeast mixture, and flour. Knead until soft.
    Thick pumpkin cinnamon roll dough being mixed in a metal bowl with a wooden spoon, showing its smooth, golden-orange texture in a cozy homemade setting.
  • Let the dough rise until doubled in size, about 1–2 hours.
    Pumpkin cinnamon roll dough resting in a lightly greased glass bowl, smooth and golden, after being mixed—ready to rise in a cozy home kitchen.
  • Roll out the dough, add filling, roll it up, slice, and place in the pan. Let rise again.
    Pumpkin cinnamon roll dough pressed into a square and sprinkled generously with a cinnamon-sugar mixture, ready to be rolled up on a clean white surface.
  • Bake the rolls at 350°F for 25–30 minutes and top with cream cheese glaze.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 1roll | Calories: 330kcal | Carbohydrates: 47g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 230mg | Potassium: 120mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3900IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2.2mg