If there were ever a recipe that could wrap you in a warm blanket, pour you a mug of cider, and whisper “fall is here”—it would be Pumpkin Cinnamon Rolls. These soft, pillowy swirls are like autumn in every bite, packed with pumpkin spice goodness and crowned with luscious cream cheese icing. Whether you’re planning a festive brunch, need a cozy weekend bake, or simply want to make your kitchen smell like heaven, this recipe delivers.

Now, I know what you might be thinking: Homemade cinnamon rolls? Do I have three spare hours and the patience of a saint? Fear not! This recipe is straightforward, beginner-friendly, and so worth the little extra rise time. Plus, let’s be honest—waiting for the dough to puff up is the perfect excuse to curl up with your favorite blanket and a Hallmark movie.

So, tie on that apron and let’s roll (pun intended). These Pumpkin Cinnamon Rolls might just become your new fall tradition.

Why You’ll Love These Pumpkin Cinnamon Rolls

They’re soft, fluffy, and oh-so-satisfying.
The pumpkin spice filling tastes like fall wrapped in pastry.
Cream cheese icing takes them over the top.
Perfect for Thanksgiving breakfast, cozy weekends, or when you just need a little edible hug.

Ingredients You’ll Need

For the Dough:

2 ¼ teaspoons active dry yeast
¼ cup warm water
½ cup warm milk
½ cup granulated sugar
½ cup unsalted butter, melted
½ cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon

For the Filling:

½ cup unsalted butter, softened
½ cup brown sugar
2 tablespoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves

For the Cream Cheese Icing:

4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
2–3 tablespoons milk

Step-by-Step Instructions

Prepare the Dough: Mix yeast with warm water and let it sit until foamy (about 5–10 minutes). In a large bowl, whisk together milk, sugar, butter, pumpkin puree, egg, and vanilla. Stir in the yeast mixture. Gradually add flour, salt, and cinnamon. Knead until smooth (about 8–10 minutes). Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour.
Make the Filling: Combine softened butter, brown sugar, cinnamon, nutmeg, and cloves into a spreadable paste.
Assemble: Roll dough into a 12×18-inch rectangle. Spread filling evenly. Roll into a log and cut into 12 slices. Place in a greased 9×13-inch pan, cover, and let rise again for 30 minutes.
Bake: Preheat oven to 350°F. Bake 25–30 minutes, until golden brown.
Make the Icing: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon. Mix in milk until pourable.
Serve: Spread or drizzle icing over warm rolls. Enjoy immediately.

Tips for Perfect Pumpkin Cinnamon Rolls

Use fresh pumpkin puree if you can—it adds a deeper flavor, but canned works beautifully too.
Don’t rush the rise! The dough needs that time to become fluffy and light.
If you want to prep ahead, you can assemble the rolls the night before, cover, and refrigerate. Bake fresh in the morning.
A little extra icing never hurt anyone. If you love your rolls extra gooey, double the icing batch.

A Little Story From My Kitchen

The first time I made Pumpkin Cinnamon Rolls, it was a chilly October Sunday. I had promised my kids something “special” for breakfast, and of course, expectations were sky-high. As the rolls baked, the house filled with the kind of smell that makes you forget about laundry, deadlines, and that half-folded pile of towels on the couch. My daughter came into the kitchen, took one whiff, and said, “It smells like happiness.” And you know what? She was right. Ever since, these rolls have become our unofficial kickoff to the holiday season.

What to Serve With Pumpkin Cinnamon Rolls

These rolls are a meal in themselves, but if you’re serving them at brunch, pair with scrambled eggs or a simple fruit salad to balance the sweetness. A hot latte or chai tea makes the perfect companion. Hosting a holiday breakfast? Add a savory casserole to round things out. But let’s be real—sometimes, all you need is a Pumpkin Cinnamon Roll, a fork, and maybe a second one for good measure.

How to Store Your Rolls

If you happen to have leftovers (unlikely, but let’s pretend), store them in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. To reheat, pop one in the microwave for about 20 seconds to bring back that just-baked softness. You can also freeze un-iced rolls for up to 2 months; thaw overnight in the fridge and warm in the oven before icing.

FAQs About Pumpkin Cinnamon Rolls

Can I use instant yeast instead of active dry yeast?

Yes! Instant yeast works fine—just mix it directly with the dry ingredients and skip the activation step.

Can I make these gluten-free?

Yes, with a good 1:1 gluten-free flour blend. Texture may vary slightly, but the flavor will still be cozy and delicious.

Can I swap the cream cheese icing for something lighter?

Absolutely. A simple glaze of powdered sugar and milk works if you’d prefer something less rich.

What if I don’t have pumpkin spice?

You can mix your own with cinnamon, nutmeg, cloves, and ginger—it’s essentially the same thing.

Final Thoughts

Pumpkin Cinnamon Rolls are more than just a fall dessert—they’re an experience. From the first whiff of pumpkin spice as they bake to the sweet swirl of cream cheese icing melting over warm rolls, this recipe captures everything we love about the season. Whether you’re baking for family, friends, or simply yourself (no judgment!), these rolls will bring joy to your table. So go ahead, roll up your sleeves and give them a try—your kitchen will thank you.

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