Pumpkin Cinnamon Rolls

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Indulge in the ultimate sweet brunch treat with these pumpkin cinnamon rolls, crowned with a delightful cinnamon cream cheese frosting!

Sink your teeth into these pumpkin cinnamon rolls adorned with a delicious cinnamon cream cheese frosting! And guess what? You can prep them the night before and bake them fresh in the morning.

Fall in love with these mouthwatering autumn pumpkin cinnamon rolls! They’re irresistibly gooey, smothered in an easy cinnamon cream cheese frosting that’s simply divine.

And here’s the best part: we’ll guide you through prepping these rolls the night before, so all you have to do is bake them up fresh and warm in the morning!

Pumpkin Cinnamon Rolls

Prep Time 2 hours
Cook Time 18 minutes
Total Time 2 hours 18 minutes
Course Breakfast
Servings 12



  • ¾ cup warm 2% milk 100-110°F
  • 1 packet quick rise yeast
  • ¼ cup granulated sugar
  • ¾ cup pumpkin puree
  • 3 tablespoons melted unsalted butter
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt


  • 4 tablespoons softened unsalted butter
  • ¾ cup light brown sugar
  • 1 tablespoon pumpkin pie spice


  • 4 oz softened cream cheese
  • 1 ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Pinch of salt


  • In a large bowl, combine warm milk, granulated sugar, and yeast. Let it sit until the yeast blooms, about 5 minutes.
  • Add pumpkin puree, melted butter, egg, and vanilla. Whisk until combined.
  • Using a stand mixer with a dough hook attachment, gradually add flour and salt to the wet ingredients. Knead until dough is smooth and elastic.
  • Transfer dough to a lightly oiled bowl, cover with plastic wrap and a tea towel, and let it rise until doubled in size, about 1-1.5 hours.
  • Make the cinnamon cream cheese frosting by combining cream cheese, vanilla, cinnamon, and salt in a stand mixer bowl. Gradually add powdered sugar until fluffy.
  • Roll out the risen dough on a floured surface into a rectangle.
  • Spread softened butter over the dough and sprinkle with the filling mixture.
  • Roll up the dough tightly and slice into rolls.
  • Place rolls in a buttered or parchment-lined baking dish. If making ahead, refrigerate for up to 12 hours.
  • Let rolls rise at room temperature for 30 minutes if baking immediately.
  • Preheat oven to 350°F and bake rolls for 18-22 minutes until set.
  • Allow rolls to cool for 10 minutes before frosting and serving.

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