Pumpkin Cinnamon Rolls: Your New Favorite Fall Breakfast

When the leaves start turning and you’re craving something warm, sweet, and spiced, these Pumpkin Cinnamon Rolls deliver all the cozy vibes. Fluffy, soft rolls packed with pumpkin spice, swirled with brown sugar filling, and topped with a velvety cream cheese frosting? Yes, please.

This recipe takes your classic cinnamon roll and gives it the ultimate fall makeover—thanks to rich pumpkin purée and browned butter in both the dough and frosting. Whether you’re hosting brunch or just want to make your morning coffee feel a little extra special, these pumpkin spice rolls are the kind of treat that makes autumn mornings magical.

Why You’ll Love These Pumpkin Cinnamon Rolls

• The perfect fall breakfast with a cozy, spiced twist
• Tender dough enriched with pumpkin and browned butter
• Swirls of pumpkin pie spice and brown sugar for that gooey center
• Cream cheese frosting that melts into every roll
• Make-ahead friendly for easy holiday mornings

Ingredients

For the dough:

• 7 g (2¼ tsp) instant dry yeast
• 180 ml (¾ cup) warm water (about 115°F / 46°C)
• 50 g (¼ cup) granulated sugar
• 28 g (2 tbsp) browned butter
• 1 large egg (room temp)
• 8 g (1 tbsp) dry milk powder
• 1 tsp salt
• 150 g (⅔ cup) pumpkin puree
• 5 g (1 tbsp) pumpkin pie spice
• 406–468 g (3¼–3¾ cups) all-purpose flour

For the filling:

• 150 g (¾ cup) brown sugar
• 1½ tsp ground cinnamon
• 1½ tsp pumpkin pie spice
• 85 g (6 tbsp) browned butter, melted

For the frosting:

• 113 g (4 oz) cream cheese, softened
• 56 g (¼ cup) browned butter, softened
• 15 ml (1 tbsp) vanilla extract
• 30 ml (2 tbsp) heavy cream
• 180 g (1½ cups) powdered sugar

How to Make Pumpkin Cinnamon Rolls

1. Brown the butter:
   • Brown 15 tbsp (about 210 g) of butter. Use portions for the dough, filling, and frosting. Chill the rest overnight for the frosting.
2. Make the dough:
   • Dissolve yeast in warm water in a mixer bowl. Let sit 5 minutes.
   • Add sugar, browned butter, egg, dry milk powder, salt, and pumpkin puree. Mix well.
   • Add 3¼ cups flour and pumpkin pie spice. Knead with a dough hook for 8 minutes, adding more flour as needed until the dough is soft and slightly sticky.
   • Place dough in a greased bowl, cover, and let rise in a warm oven (preheated to 200°F then turned off) for about 1 hour until doubled.
3. Make the filling:
   • Punch down the dough. Roll into a 16×14-inch (40×35 cm) rectangle.
   • Brush with melted browned butter. Mix brown sugar, cinnamon, and pumpkin pie spice and sprinkle over the top.
   • Roll tightly and cut into 12 pieces. Place in a greased 9×13-inch (23×33 cm) pan.
   • Let rise for 30 minutes or refrigerate overnight.
4. Bake and frost:
   • Bake at 350°F (175°C) for 25–30 minutes or until golden.
   • Beat cream cheese and softened browned butter until smooth. Add vanilla, cream, and powdered sugar. Beat until fluffy.
   • Spread frosting over warm rolls and enjoy.

Tips for the Best Pumpkin Spice Rolls

• Use real pumpkin puree, not pumpkin pie filling.
• Browning the butter adds a rich, nutty depth—don’t skip it!
• Use dental floss to slice clean, round rolls.
• Overnight rise? Let rolls come to room temp while the oven preheats.
• Frost while warm so it melts into all the swirls.

Why These Rolls Are a Fall Favorite

These were my Thanksgiving morning treat a few years ago—and they’ve been requested ever since. The smell of cinnamon, pumpkin, and browned butter wafting through the house? Instant holiday magic. They’re the kind of breakfast that makes staying in your pajamas feel like a celebration.

What to Serve with Pumpkin Cinnamon Rolls

Serve with hot coffee, chai tea, or a maple latte for a true autumn breakfast. Add a fruit salad or scrambled eggs for a brunch spread, or pair with a mimosa for holiday mornings. They also make an amazing dessert—especially with extra frosting.

How to Store Pumpkin Cinnamon Rolls

Store rolls in an airtight container at room temp for 2 days or refrigerated for up to 5 days. Reheat in the microwave for 15–20 seconds to bring back that fresh-baked softness. You can also freeze frosted or unfrosted rolls for up to 2 months—just thaw and warm before serving.

FAQs

Can I use canned pumpkin pie filling?

No—use pure pumpkin puree to control sweetness and spice.

Can I prep these the night before?

Yes! Assemble and refrigerate overnight. Let rise while the oven preheats before baking.

Do I have to use dry milk powder?

It adds richness, but you can omit if needed.

Can I freeze the rolls?

Definitely! Freeze individually wrapped rolls, then thaw and reheat.

Can I use cream instead of milk in the dough?

Sure, but reduce the butter slightly to balance richness.

These Pumpkin Cinnamon Rolls are more than just a fall breakfast—they’re a cozy ritual, a sweet surprise, and a way to bring pumpkin spice joy to your morning. Make a batch, share the love, and savor the season one swirl at a time.

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Pumpkin Cinnamon Rolls: Your New Favorite Fall Breakfast

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• Author: Olivia Hartwellen
• Total Time: 1 hour 30 minutes (with rise)
• Yield: 12 cinnamon rolls 1x
• Diet: Vegetarian

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Description

Pumpkin Cinnamon Rolls are the coziest way to celebrate fall mornings. These fluffy, soft rolls are swirled with brown sugar, cinnamon, and pumpkin pie spice, then finished with rich cream cheese frosting made with browned butter. Perfect for holiday brunches or chilly weekends!

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Ingredients

Scale 1x2x3x

For the dough:

• 7 g (2¼ tsp) instant dry yeast

• 180 ml (¾ cup) warm water (115°F / 46°C)

• 50 g (¼ cup) granulated sugar

• 28 g (2 tbsp) browned butter

• 1 large egg (room temp)

• 8 g (1 tbsp) dry milk powder

• 1 tsp salt

• 150 g (⅔ cup) pumpkin puree

• 5 g (1 tbsp) pumpkin pie spice

• 406–468 g (3¼–3¾ cups) all-purpose flour

For the filling:

• 150 g (¾ cup) brown sugar

• 1½ tsp ground cinnamon

• 1½ tsp pumpkin pie spice

• 85 g (6 tbsp) browned butter, melted

For the frosting:

• 113 g (4 oz) cream cheese, softened

• 56 g (¼ cup) browned butter, softened

• 15 ml (1 tbsp) vanilla extract

• 30 ml (2 tbsp) heavy cream

• 180 g (1½ cups) powdered sugar

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Instructions

• Brown the butter:

  • Brown 15 tbsp of butter and chill as needed for use in dough, filling, and frosting.

• Make the dough:

  • In a mixer bowl, dissolve yeast in warm water and let stand 5 minutes.

  • Add sugar, browned butter, egg, dry milk powder, salt, pumpkin puree, and 3¼ cups flour with spice.

  • Knead for 8 minutes, adding more flour until soft, slightly sticky dough forms.

  • Let rise in a greased bowl, covered, in a warm oven for 1 hour.

• Prepare the filling:

  • Punch down dough and roll out into a 16×14-inch rectangle.

  • Brush with melted browned butter.

  • Combine sugar and spices and sprinkle over dough.

  • Roll tightly and slice into 12 pieces. Place in greased 9×13 pan.

  • Let rise 30 minutes or refrigerate overnight.

• Bake and frost:

  • Bake at 350°F (175°C) for 25–30 minutes until golden.

  • Beat cream cheese and softened browned butter. Add vanilla, cream, and powdered sugar. Mix until fluffy.

  • Frost warm rolls and serve.

Notes

Use pure pumpkin purée, not pie filling.

Browned butter adds a nutty, rich flavor—worth the step!

For clean slices, use dental floss to cut the rolled log.

Overnight method makes for an easy morning bake.

Frost while rolls are warm so it melts into the swirls.

• Prep Time: 25 minutes (plus rise time)
• Cook Time: 25–30 minutes
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American