Pumpkin Cinnamon Rolls
This homemade Pumpkin Cinnamon Rolls recipe is soft, fluffy, and tastes like fall! The cinnamon sugar filling has hints of ginger, nutmeg, and cloves, and a luscious cinnamon cream cheese frosting on top.
Fall is for pumpkin recipes, like my favorite Pumpkin Cheesecake, Pumpkin Cupcakes, Pumpkin Chocolate Chip Bread, or Pumpkin French Toast!
Pumpkin Cinnamon Rolls turn any day into a treat.
They bring the smell and taste of Fall into our home every year. My favorite part is the cinnamon roll filling with fall spices like ginger, nutmeg, and cloves. But the cream cheese frosting truly puts these pumpkin cinnamon rolls over the top! There are so many ways to make them ahead of time or freeze them so they’re ready for any occasion.
How to make Pumpkin Cinnamon Rolls:
Make Dough: Proof yeast with warm milk and a pinch of sugar and set aside until foamy. Add remaining sugar, melted butter, pumpkin, and egg and mix until combined. Add 2 cups of flour, baking powder, baking soda, salt and mix well.
Knead and Rise: Add ½ cup of flour at a time mixing until the dough starts to pull away from the sides of the bowl. Knead until the dough is smooth and elastic. Place in a greased bowl, cover and rise until doubled, about 1 ½ hours.
Fill and slice: In a small bowl, combine brown sugar, cinnamon, nutmeg, ginger, and cloves. Punch down dough then roll out into an 18×20 inch rectangle. Spread soft butter all over dough then roll up into a log, starting on the shorter side. Pinch the ends to seal then roll them underneath. Slice into 12 pieces (about 1 ½ inches wide) and place in a greased 9×13 baking dish.
2nd Rise: Cover the cinnamon rolls with a cloth and allow to rise for an hour.
Bake: Bake at 375°F for 17-25 minutes, until the centers are no longer doughy. Spread cinnamon cream cheese frosting over warm homemade pumpkin cinnamon rolls.
Make Ahead and Freezing Instructions:
To Make Ahead: Make and shape the cinnamon rolls, but for the second rise, cover the pan tightly and refrigerate overnight. Remove from the fridge and allow to rise and come to room temperature before baking.
To Store: Store in an airtight container in the fridge for up to 3 days. Rewarm in the microwave individually for about 15 seconds, or until soft and warm.
To Freeze: Freeze baked pumpkin cinnamon rolls in a freezer-safe container for up to 3 months. To freeze unbaked pumpkin cinnamon rolls, assemble them as instructed and bake for 10 minutes at 375°F. Cool completely then cover pan well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator then return to the oven for 10-15 minutes more until cooked through.
More Roll Recipes:
Cinnamon Rolls
Overnight Cinnamon Rolls
Cinnamon Roll Biscuits
Cinnamon Roll Cake with Cream Cheese Frosting
Orange Rolls
Classic Pumpkin Roll
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Pumpkin Cinnamon Rolls
Our homemade Pumpkin Cinnamon Rolls recipe has the fall flavors you love and a delicious cinnamon cream cheese frosting on top.
Course DessertCuisine American
Prep Time 30 minutes minutesCook Time 18 minutes minutesTotal Time 11 hours hours 20 minutes minutes
Servings 12
Calories 445kcal
Author Lauren Allen
EquipmentStand Mixer optional
Ingredients1/2 cup whole milk , warmed2 teaspoons active dry yeast1/4 cup granulated sugar , divided1/4 cup butter , melted1/2 cup canned pumpkin (or homemade pumpkin puree)1 egg , room temperature1/4 teaspoon salt1/4 teaspoon baking soda1/4 teaspoon baking powder3 ½ to 4 cups all-purpose flourFilling:2/3 cup light brown sugar , packed2 Tablespoons ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg¼ teaspoon ground cloves6 Tablespoons butter , softenedCinnamon Cream Cheese Frosting:1/4 cup butter , softened4 oz cream cheese , softened1/2 teaspoon vanilla extract2 cups powdered sugar½ teaspoon ground cinnamonUS Customary – Metric
InstructionsProof yeast: In a large bowl or stand mixer add warmed milk, yeast, and a pinch of the sugar. Stir to combine then let mixture sit for a few minutes, until yeast has proofed and is foamy. Make dough: Add the remaining sugar, melted butter, pumpkin and egg then mix until well combined. Add salt, baking powder, baking soda, and 2 cups of flour. Mix well. Knead: Add additional flour, ½ cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Mix for several minutes until the dough is smooth and elastic. It should be soft and slightly sticky, but not stick to a clean finger. Add more flour if needed.First Rise: Place dough in a well greased bowl, cover with a towel and allow to rise for 1 to 1 ½ hours, or until doubled in size. Make the filling: Mix brown sugar, cinnamon, ginger, nutmeg and cloves. Roll Out: Punch dough down, place on a lightly floured counter and roll into a 18×20 inch rectangle. Spread softened butter all over the dough, leaving 1'' border, and sprinkle sugar mixture evenly on top. Starting on the shorter (18'' side) roll up into a log. Pinch the ends to seal them and tuck them under the roll.Cut the dough into 12 slices (about 1 ½ inches wide) and place the cut rolls in a greased 9x13inch baking dish, or on a jelly-roll pan.2nd Rise: Cover with a cloth and allow to rise for 1 hour.Bake: Preheat oven to 375 degrees. Bake for 17-25 minutes, until centers are no longer soft/doughy.Cinnamon Cream Cheese Frosting: Mix the butter and cream cheese for 2 minutes, until smooth and fluffy. Add vanilla, powdered sugar and cinnamon and whip for a few more minutes. Smooth forsting over warm cinnamon rolls.
Video
Notes
Storing Instructions: Store in an airtight container in the fridge for up to 3 days. Rewarm in the microwave individually for about 15 seconds, or until soft and warm.
Make Ahead Instructions: Make and shape the cinnamon rolls, but for the second rise, cover the pan tightly and refrigerate overnight. Remove from the fridge and allow to rise and come to room temperature before baking.
Freezing Instructions: Freeze baked pumpkin cinnamon rolls in a freezer-safe container for up to 3 months. To freeze unbaked pumpkin cinnamon rolls, assemble them as instructed and bake for 10 minutes at 375°F. Cool completely then cover pan well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator then return to the oven for 10-15 minutes more until cooked through.
NutritionCalories: 445kcal | Carbohydrates: 67g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 230mg | Potassium: 126mg | Fiber: 2g | Sugar: 37g | Vitamin A: 2168IU | Vitamin C: 0.5mg | Calcium: 66mg | Iron: 2mg
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I originally shared this recipe September 2013. Updated October 2019 and October 2024.
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