These Pumpkin Cinnamon Rolls are soft, gently spiced, and not overly sweet. Think of a classic cinnamon roll, but with a little warmth from pumpkin puree and cinnamon. They’re cozy enough for a weekend breakfast, steady enough for a brunch table, and simple enough to pull off without special equipment. If you’ve baked regular cinnamon rolls before, this will feel familiar. If not, don’t worry. We’ll take it step by step.

There’s a calm rhythm to this recipe. Warm the milk, mix the dough, let it rise while you tidy the kitchen or sip coffee. Roll, fill, slice. Bake until the tops are lightly golden and your kitchen smells like fall. Nothing fancy. Just good rolls you’ll actually want to make again.

Ingredients for this Pumpkin Cinnamon Rolls

Dough

3 to 3 1/4 cups (360 to 405 g) all-purpose flour, plus extra for dusting
1 packet (2 1/4 tsp) instant yeast or active dry yeast
1/2 cup (120 ml) warm milk, about 100-110°F/38-43°C
3/4 cup (170 g) pumpkin puree (plain, not pumpkin pie filling)
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
1/4 cup (56 g) unsalted butter, melted and slightly cooled
1 tsp pure vanilla extract
1 tsp fine sea salt
2 tsp ground cinnamon
1/2 tsp pumpkin pie spice (optional, but nice)

Filling

1/3 cup (75 g) unsalted butter, very soft
3/4 cup (150 g) packed brown sugar
1 1/2 tbsp ground cinnamon
1/4 tsp pumpkin pie spice (optional)
Pinch of salt
Optional: 1/2 cup chopped pecans or walnuts

Cream Cheese Icing

4 oz (113 g) cream cheese, softened
2 tbsp unsalted butter, softened
1 to 1 1/4 cups (120 to 150 g) powdered sugar
1 tsp vanilla extract
1 to 2 tbsp milk or cream, as needed
Pinch of salt

Instructions

Proof the yeast (if using active dry). Warm the milk until it feels like a hot bath, not scalding. In a small bowl, stir together warm milk, a pinch of sugar, and the yeast. Let it sit for 5 to 10 minutes until foamy. If using instant yeast, you can skip this step and add it directly to the flour.
Make the dough. In a large mixing bowl, whisk 3 cups of flour with salt, cinnamon, and pumpkin pie spice. In a separate bowl, combine pumpkin puree, granulated sugar, egg, melted butter, and vanilla. Add the yeast mixture (or instant yeast) to the wet ingredients and stir. Pour the wet into the dry. Mix with a wooden spoon or dough hook until a shaggy dough forms. If it’s very sticky, add more flour 1 tablespoon at a time. The dough should be soft and slightly tacky, not gluey.
Knead. Knead by hand on a lightly floured counter for 6 to 8 minutes, or use a stand mixer with a dough hook for 5 to 6 minutes on medium-low. You’re looking for a smooth, elastic dough that bounces back when pressed with a finger.
First rise. Shape the dough into a ball and place in a lightly greased bowl. Cover with a clean towel or plastic wrap. Let it rise in a warm, draft-free spot until doubled, about 60 to 75 minutes. If your kitchen is cool, it might need 90 minutes. No rush.
Make the filling. Stir the soft butter, brown sugar, cinnamon, pumpkin pie spice, and salt until it looks like a thick paste. Set aside. Grease a 9-by-13-inch baking pan.
Roll it out. Turn the risen dough onto a lightly floured surface. Roll into a rectangle, roughly 12-by-16 inches. Spread the filling evenly over the dough, all the way to the edges on the long sides, leaving a small 1/2-inch border on one short side to help seal. Sprinkle nuts, if using.
Roll and slice. Starting from the short edge opposite the border, roll up the dough into a snug log. Pinch the seam. Use a sharp knife or unflavored dental floss to cut 12 even rolls. Tip: cut the log in half, then each half into 6 pieces to keep sizes close.
Second rise. Arrange the rolls in the greased pan with a little space between them. Cover and let rise until puffy and touching, 30 to 45 minutes. While they rise, heat the oven to 350°F (175°C).
Bake. Bake on the middle rack for 22 to 28 minutes. They’re done when the centers look set, the tops are lightly golden, and an instant-read thermometer in a center roll reads about 190°F/88°C. If the tops brown fast, tent with foil for the last 5 minutes.
Make the icing. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and 1 tablespoon milk. Beat until creamy. Add more milk to thin or more powdered sugar to thicken. You want a spreadable glaze that gently melts over warm rolls.
Finish and serve. Spread icing over warm rolls (not scorching hot, give them 5 minutes to settle). Serve warm. Breathe in. It’s a good moment.

Cook and Prep Times

Yield: 12 rolls
Active prep: about 30 minutes
Rising time: 1 1/2 hours, give or take
Bake time: 22 to 28 minutes
Total time: around 2 1/2 to 3 hours

Nutritional information

Approximate per roll with icing (this is a ballpark, not a lab report):

Calories: ~380
Carbohydrates: ~55 g
Protein: ~6 g
Fat: ~14 g
Saturated fat: ~8 g
Sugar: ~24 g
Fiber: ~2 g
Sodium: ~260 mg

If you swap the icing for a simple vanilla glaze or go lighter on the filling, those numbers will drop a bit.

Frequently asked questions

Can I make these Pumpkin Cinnamon Rolls the night before?

Assemble the rolls and place them in the pan, then cover and refrigerate overnight. In the morning, take them out, uncover, and let them sit at room temperature until puffy, 45 to 75 minutes depending on your kitchen. Bake as directed. Another approach is par-baking: bake for about 15 minutes, cool, cover, and finish baking the next day for 8 to 10 minutes before icing. The overnight method keeps things simpler.

Can I use pumpkin pie filling instead of pumpkin puree?

I wouldn’t. Pumpkin pie filling is pre-sweetened and spiced, and it will throw off the dough’s moisture and flavor. Use plain pumpkin puree so you can control sugar and spices. If canned puree looks watery, blot it with paper towels for a minute to avoid a sticky dough.

How do I store and reheat leftovers?

Let the rolls cool completely. Store covered at room temperature for 1 day, or in the fridge for up to 4 days. For freezing, skip the icing, wrap the baked rolls tightly, and freeze up to 2 months. Reheat individual rolls in the microwave for 15 to 25 seconds until warm. For a whole pan, cover with foil and warm in a 300°F/150°C oven for 10 to 15 minutes. Add fresh icing after reheating if you froze them without.

Small note from experience: if your dough seems stubborn and slow to rise on a chilly day, tuck the covered bowl in your (turned off) oven with just the oven light on. It creates a gentle warmth that helps the yeast along. Nothing complicated. Just a small nudge.

And if you’re baking these for company, you can knead the dough while chatting and let the first rise happen while you set the table. It all fits, nicely, into a morning routine. No need to rush.