Skip to Content

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls – Deliciously soft and fluffy cinnamon rolls that are loaded with pumpkin and warm spices, and stuffed with a cinnamon-sugar filling. Topped with cream cheese icing for the ULTIMATE pumpkin cinnamon rolls!

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls Recipe

Nothing beats a warm, gooey cinnamon roll on a chilly autumn morning – especially when it’s a PUMPKIN cinnamon roll!

These rolls are incredibly soft and fluffy, loaded with pumpkin puree and warm spices, and stuffed with a cinnamon-sugar filling.

They are then topped with an irresistibly sweet cream cheese icing.

If you are looking for the perfect indulgent breakfast or snack to enjoy this autumn/fall, then you are gonna love these cinnamon rolls!

Looking for more bread recipes? Check out my Chocolate Cinnamon Rolls, Bakewell Sweet Rolls, and my Chocolate and Orange Hot Cross Buns.

Pumpkin Cinnamon Rolls

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these rolls. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the Dough:

  • Plain/all-purpose flour
  • Instant fast-action yeast: You’ll need 2 and 1/4 teaspoons, which is 7g or 1 sachet.
  • Caster/granulated sugar
  • Salt
  • Ground cinnamon, ginger, and nutmeg
  • Whole milk: Warm.
  • Canned pumpkin puree
  • Unsalted butter: Melted.
  • Large egg
  • Vanilla extract

For the Filling:

  • Unsalted butter: Melted.
  • Light brown sugar
  • Ground cinnamon: You’ll need 2 whole tablespoons.

For the Topping:

  • Cream cheese: Softened to room temperature.
  • Unsalted butter: Softened to room temperature.
  • Icing/powdered sugar
  • Vanilla extract
Pumpkin Cinnamon Rolls

How to make Pumpkin Cinnamon Rolls

To make these rolls, simply grab a large mixing bowl and whisk together the flour, yeast, sugar, salt, and spices. Set aside.

In a separate medium mixing bowl, whisk together the milk, pumpkin puree, butter, egg, and vanilla extract.

Make a well in the centre of the flour mixture and pour in the wet ingredients. Mix well, then bring everything together with your hands to form a sticky dough.

Transfer the dough to a lightly floured surface, and knead for about 5 minutes until smooth and elastic.

Place the dough into a lightly greased bowl, cover with clingfilm, and leave to rise in a warm place for 1 – 2 hours, or until doubled in size.

TIP: Preheat the oven to 140C/275F/Gas 1. Once heated, turn the oven off. Place the covered dough inside, and allow to rise in this warm environment.

In a small mixing bowl, mix together the butter, sugar, and cinnamon until combined. Set aside.

Once the dough has doubled in size, gently deflate with your fist, and transfer to a lightly floured surface.

Roll out to a rectangle that’s approximately 12 x 18 inches (about 1/4 inch thick).

Spread the filling all over the dough, then starting from a long end, roll up to form a tight log.

Cut into 12 even rolls (or 15 smaller rolls), and place them into a greased 9×13-inch baking tray.

Cover with clingfilm, and leave to rise again in a warm place for 1 – 2 more hours.

Bake the rolls for 20 – 25 minutes, or until lightly browned on top.

Mix together the cream cheese and butter until combined. Add the icing sugar and vanilla, and mix until smooth and combined.

NOTE: If the icing is too thin for your liking, continue adding icing sugar until you reach desired consistency.

Spread the icing over the warm cinnamon rolls. Serve warm or allow to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Pumpkin Cinnamon Rolls

Recipe Tips & Notes

  • Make sure you use instant fast-action yeast. It can be mixed right into the dry ingredients, and does not need to be dissolved in warm water before use.
  • Add enough flour to form a sticky, but manageable dough. I found 4 cups (500g) to be just right. Remember, we’ll be kneading the dough after to make it more smooth and elastic.
  • I use whole milk in this recipe, but if desired, you can use your preferred type of milk.
  • This recipe can make 12 big rolls, and up to 15 smaller rolls. It all depends on how you slice up your dough log. There is no wrong way, as long as the rolls are near enough the same size.
Pumpkin Cinnamon Rolls

These Pumpkin Cinnamon Rolls are:

  • super simple to throw together
  • incredibly soft and fluffy
  • loaded with pumpkin and warm spices
  • stuffed with a cinnamon-sugar filling
  • topped with a sweet cream cheese icing

How long will these pumpkin cinnamon rolls last? These rolls can be stored, covered tightly, in the fridge for up to 1 week. If desired, warm up before serving.

Can I freeze these cinnamon rolls? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge.

You can make these rolls ahead of time! Cut into rolls and place into the prepared pan as instructed, then cover with clingfilm and refrigerate overnight.

In the morning, let the rolls rise in a warm place for 1 – 2 hours before baking.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls

Try these pumpkin recipes!

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

Yield: 12 rolls
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes

Deliciously soft and fluffy cinnamon rolls that are loaded with pumpkin and warm spices, and stuffed with a cinnamon-sugar filling. Topped with cream cheese icing for the ULTIMATE pumpkin cinnamon rolls!

Ingredients

For the Dough

  • 4 cups (500g) plain/all-purpose flour
  • 2 and 1/4 teaspoons (7g or 1 sachet) instant fast-action yeast
  • 1/2 cup (100g) caster/granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (120ml) whole milk, warm
  • 3/4 cup (173g) canned pumpkin puree
  • 1/4 cup (56g) unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Filling

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) light brown sugar
  • 2 tablespoons ground cinnamon

For the Topping

  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 2 cups (250g) icing/powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the Dough

  1. In a large bowl, whisk together the flour, yeast, sugar, salt, and spices. Set aside.
  2. In a separate medium bowl, whisk together the milk, pumpkin, butter, egg, and vanilla.
  3. Make a well in the centre of the flour mixture and pour in the wet ingredients. Mix well, then bring everything together with your hands to form a sticky dough.
  4. Transfer the dough to a lightly floured surface, and knead for about 5 minutes until smooth and elastic.
  5. Place the dough into a lightly greased bowl, cover with clingfilm, and leave to rise in a warm place for 1 - 2 hours, or until doubled in size.
  6. TIP: Preheat the oven to 140C/275F/Gas 1. Once heated, turn the oven off. Place the covered dough inside, and allow to rise in this warm environment.

For the Filling

  1. In a small bowl, mix together the butter, sugar, and cinnamon until combined. Set aside.
  2. Once the dough has doubled in size, gently deflate with your fist, and transfer to a lightly floured surface. Roll out to a rectangle that's approximately 12 x 18 inches (about 1/4 inch thick).
  3. Spread the filling all over the dough, then starting from a long end, roll up to form a tight log.
  4. Cut into 12 even rolls (or 15 smaller rolls), and place them into a greased 9x13-inch baking tray. Cover with clingfilm, and leave to rise again in a warm place for 1 - 2 more hours.
  5. Preheat the oven to 180C/350F/Gas 4. Bake the rolls for 20 - 25 minutes, or until lightly browned on top.
  6. Allow to cool in the pan on a wire rack whilst preparing the topping.

For the Topping

  1. Mix together the cream cheese and butter until combined. Add the icing sugar and vanilla, and mix until smooth and combined.
  2. NOTE: If the icing is too thin for your liking, continue adding icing sugar until you reach desired consistency.
  3. Spread the icing over the warm cinnamon rolls. Serve warm or allow to cool completely.

Notes

Storage: Leftovers can be stored, covered tightly, in the fridge for up to 1 week. Baked rolls also freeze well for up to 3 months. Thaw overnight in the fridge. If desired, warm up before serving.

Make ahead: Cut into rolls and place into the prepared pan as instructed, then cover with clingfilm and refrigerate overnight. In the morning, let the rolls rise in a warm place for 1 hour before baking.

Nutrition Information:
Yield: 12 Serving Size: 1 roll
Amount Per Serving: Calories: 339Total Fat: 8gSaturated Fat: 4gCholesterol: 37mgSodium: 231mgCarbohydrates: 56gFiber: 3gSugar: 21gProtein: 10g

Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Brandy

Friday 21st of October 2022

Cinnamon rolls are a staple in my house. The pumpkin gave it a nice fall twist! We really enjoyed them!

Shadi

Thursday 20th of October 2022

This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family.

TomH

Wednesday 19th of October 2022

Would this dough work as a loaf of bread baked in a loaf pan as opposed to rolls?

Marsha

Wednesday 19th of October 2022

Yes, you can. I would halve the dough and use 2 loaf pans. Enjoy!

Skip to Recipe