There’s something magical about fall—the crisp air, the golden leaves crunching underfoot, and of course, the smell of warm spices drifting through the kitchen. Enter Pumpkin Cinnamon Rolls, the ultimate fall baking recipe that turns a cozy morning into pure bliss. With soft, fluffy dough swirled with pumpkin pie spice and finished with a maple cream cheese glaze, these homemade cinnamon rolls are like a pumpkin spice dessert dream come true. Perfect for brunch, holidays, or a slow Sunday morning, they’ll become a seasonal tradition you look forward to year after year.

Life can feel like a whirlwind—school drop-offs, endless to-do lists, and that nagging pile of laundry that seems to multiply overnight. Sometimes, though, the best antidote to chaos is slowing down and baking something that makes the whole house smell like comfort. These rolls aren’t just a recipe; they’re an experience. You’ll love the ritual of mixing, rolling, and waiting (impatiently!) as the dough rises, knowing the payoff will be worth every second.

Why You’ll Love These Pumpkin Cinnamon Rolls

Soft, pillowy dough infused with real pumpkin puree and pumpkin spice.
A rich, spiced filling that melts into gooey perfection.
Maple cream cheese glaze for the ultimate sweet finish.
A pumpkin spice dessert that doubles as a cozy breakfast treat.

Ingredients

For the Dough:

¾ cup (180 ml) whole milk
2 ¼ tsp active dry yeast
1 tsp sugar
3 ¾ cups (469 g) all-purpose flour, spooned and leveled
1 tbsp pumpkin pie spice
1 ½ tbsp granulated white sugar
¾ tsp salt
1 whole egg, whisked
1 egg yolk, whisked
5 tbsp (70 g) unsalted butter, softened
6 tbsp (92 g) canned pumpkin puree
½ tbsp vanilla extract

For the Spiced Filling:

½ cup (112 g) unsalted butter, softened
1 cup (220 g) packed light brown sugar
1 ½ tbsp pumpkin pie spice
Pinch of salt
¼ cup (60 ml) heavy cream, at room temperature (for pouring between rolls)

For the Maple Cream Cheese Glaze:

8 oz (226 g) cream cheese, softened
6 tbsp (90 ml) maple syrup
1 ½ cups (195 g) powdered sugar
1 tsp pumpkin pie spice

Steps to Make It

Warm milk to 105–110°F (40–43°C). In a bowl, combine milk, yeast, and 1 tsp sugar. Let sit 10 minutes until foamy.
In a stand mixer, combine flour, pumpkin pie spice, white sugar, and salt. Add egg, yolk, butter, pumpkin puree, and vanilla. Mix.
Pour in the yeast mixture and mix until the dough forms. Switch to dough hook and knead 5 minutes until smooth and slightly tacky.
Form dough into a ball, place in a greased bowl, cover, and proof 1 ½–2 hours until doubled.
Mix filling ingredients into a creamy paste.
Grease a 9×13-inch baking dish. Roll out dough into an 18×12-inch rectangle. Spread filling evenly.
Roll into a tight log and cut into 12 rolls. Place in dish. Pour heavy cream between rolls if using. Cover and proof 1 hour until doubled.
Preheat oven to 350°F (175°C). Bake 20–25 minutes until golden orange-brown.
Beat glaze ingredients until smooth. Spread over warm rolls before serving.

Cooking Tips

Don’t rush the rise—yeast needs its beauty sleep! A warm, draft-free spot (like a slightly warmed oven that’s turned off) works wonders. If your dough feels sticky, add a tablespoon of flour at a time until it’s manageable, but avoid over-flouring or you’ll lose that tender texture.

Want ultra-gooey rolls? Pour the heavy cream between rolls before baking. It caramelizes with the filling, creating bakery-worthy decadence. And for an extra autumn touch, sprinkle chopped pecans over the glaze. Instant upgrade!

A Little Story From My Kitchen

The first time I made these Pumpkin Cinnamon Rolls was for a fall brunch with friends. I worried they’d be “too much fuss” for a Saturday morning, but the second I pulled them from the oven, everyone gasped at the smell alone. By the time the maple cream cheese glaze went on, there wasn’t a quiet moment at the table—just happy sighs and sticky fingers. Now, these rolls are my go-to for Thanksgiving morning. They keep everyone out of the kitchen while I cook the big meal, and honestly, I think my family looks forward to them as much as the turkey.

What to Serve with Pumpkin Cinnamon Rolls

These rolls are a showstopper on their own, but if you want to make it a full spread, pair them with scrambled eggs, fresh fruit, or a warm latte. For brunch, add savory sides like bacon or a frittata to balance the sweetness. Hosting a holiday breakfast? A spiced chai or apple cider rounds out the flavors beautifully.

And if you’re serving a crowd, consider making a simple yogurt parfait bar. It’s light, customizable, and gives people something refreshing alongside their cozy breakfast treat.

How to Store Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days. Reheat gently in the microwave for that “just baked” warmth. For longer storage, freeze the baked rolls (without glaze) for up to 2 months. When ready to serve, thaw overnight, warm in the oven, and spread fresh glaze on top.

If you’d like to prep ahead, assemble the rolls and refrigerate overnight before the second rise. In the morning, let them come to room temp and rise fully before baking—freshly baked Pumpkin Cinnamon Rolls with minimal effort.

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Roast, puree, and strain fresh pumpkin for a smooth consistency. Just be sure it’s not too watery.

Can I make these without a stand mixer?

Absolutely. Mix by hand and knead on a floured surface for 8–10 minutes until smooth.

Do I have to use the heavy cream?

Nope! It just makes them extra gooey. The rolls are still delicious without it.

Can I make these ahead of time?

Yes—prepare up to the second rise, refrigerate overnight, then bake fresh the next day.

When fall mornings call for comfort, Pumpkin Cinnamon Rolls are the answer. Soft, spiced, and draped in maple cream cheese glaze, they’re the cozy breakfast treat you’ll want on repeat all season long. Trust me—once you’ve tried them, no autumn will feel complete without a batch baking in your oven.

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