These pumpkin cinnamon rolls are soft, fluffy, and filled with cozy fall flavors. Try this recipe and make 18 small, delicious rolls, perfect for sharing!

Close-up of three pumpkin cinnamon rolls on a plate, topped with frosting and sprinkled with cinnamon

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Are you looking for a new baking project? Challenge yourself and make these pumpkin cinnamon rolls from scratch.

It’s true that these treats have a bit of a reputation for being tricky. Thankfully, this recipe can walk you through the entire process with ease. It’s worth every minute of your time!

These rolls are soft, fluffy, warmly spiced, and perfectly sweet. They’re great for fall breakfasts and holiday brunches. Trust me, you’ll want to make them more than once. 😋

How to Make the Best Homemade Pumpkin Cinnamon Rolls

Prep Time: 30 minutes
Resting Time: 30 to 40 minutes
Bake Time: 20 minutes
Total Time: 1 hour 20 to 30 minutes
Servings: 18 small rolls

Equipment

Ingredients

1 cup milk
1 tablespoon dry yeast
2 cups self-rising flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 eggs
½ cup pumpkin purée
2 tablespoons brown sugar
3 tablespoons granulated sugar
1 stick melted butter

Frosting Ingredients

4 oz cream cheese (half of an 8 oz pack of Philadelphia cream cheese)
¼ cup powdered sugar
¼ cup pumpkin purée
2 tablespoons milk

Cream cheese, powdered sugar, lemon juice, and pumpkin purée for the pumpkin cinnamon rolls frosting

Instructions

Step 1: Preheat oven to 320°F.

Step 2: Warm the milk until just lukewarm (not hot). Mix it with dry yeast and granulated sugar until dissolved. Leave it in a warm place to proof for about 10 minutes.

Dry yeast and sugar sprinkled over warm milk in a saucepan, just before mixing for proofing in the cinnamon roll dough

Step 3: Add melted butter and eggs, and stir gently with a whisk until smooth.

Close-up of melted butter being poured into a bowl of proofed yeast mixture, with a whisk ready for mixing

melted butter and proofed yeast mixture in a bowl with a whisk

Step 4: Gradually add flour to the batter, knead it, and form a dough.

Flour added to the wet ingredients in a mixing bowl with a whisk

pumpkin cinnamon roll dough resting on a floured surface

Step 5: Dust a work surface with flour and knead the dough for two to three minutes. Return the dough to the bowl and let it rise in a warm place for at least 30 minutes.

Step 6: Once the dough is ready, roll it out into a rectangular shape using a rolling pin. Spread the pumpkin purée evenly over the surface.

Pumpkin cinnamon roll dough rolled out into a rectangle on a floured surface

Pumpkin purée being spread over the rolled-out dough

Step 7: In a small bowl, mix the brown sugar, cinnamon, and nutmeg. Sprinkle this mixture over the rolled-out dough.

Close-up of a white bowl filled with brown sugar, cinnamon, and nutmeg, ready to be used as filling for pumpkin cinnamon rolls

A spoonful of spiced sugar mixture being sprinkled over pumpkin-covered dough

Step 8: Roll the dough into a log and cut it into one-inch thick slices.

Dough rolled up with pumpkin and cinnamon sugar filling

Pumpkin cinnamon roll dough sliced into spirals on a floured surface, with a knife nearby

Step 9: Line a 13×9-inch pan with parchment paper and place the rolls in the pan.

Step 10: Bake for about 20 minutes or until golden brown.

How To Make the Frosting

Step 1: In a small bowl, whisk together the milk, cream cheese, and pumpkin purée.

Pumpkin puree, cream cheese, and milk ready to be mixed for frosting

Step 2: Add powdered sugar and continue mixing until smooth. If the consistency is too thick, you can add a tablespoon of water.

Adding powdered sugar to pumpkin mixture while whisking the frosting

Step 3: Pour the frosting evenly over the freshly baked rolls.

Step 4: Let it set for five to ten minutes. Serve with a pinch of cinnamon on top!

Freshly baked pumpkin cinnamon rolls on a plate, dusted with cinnamon, with more rolls in a foil tray in the background

What to Serve with these Delicious Pumpkin Cinnamon Rolls

Warm drinks: These rolls pair perfectly with a hot mug of coffee! Try adding a splash of French vanilla or pumpkin creamer to strengthen its fall flavors.
Simple syrup drizzle: If you want a little extra sweetness, serve them with maple syrup or caramel sauce on the side.
Brunch board: Pair these alongside other brunch favorites like pumpkin pancakes, scrambled eggs, fruits, and sausage links. Enjoy a nice balance of sweet and savory flavors. 🤤

Tips for Making the Best Pumpkin Cinnamon Rolls

Roll evenly for even baking: Try to keep your dough rectangle as even as possible so your rolls bake consistently. A little unevenness is fine—it’s homemade!
Keep an eye on them while baking: Every oven is a little different. Start checking around the 18-minute mark and take them out once the tops are golden brown.
Try different spices: Cinnamon and nutmeg are great, but don’t be afraid to add a pinch of ground ginger or cloves. They give the rolls even more of that warm, spiced flavor we all crave during the fall season.

How to Store Pumpkin Cinnamon Rolls

Fridge: You can store the leftover rolls in an airtight container for up to five days. Then, just pop one in the microwave for 15 to 20 seconds before eating.
Freezer: Freeze them before or after baking. For baked rolls, let them cool, wrap them individually, and freeze for up to two months. Thaw overnight and reheat gently before serving. Remember, if freezing, it’s best to leave the frosting off and add it fresh after reheating. The texture stays smoother that way.
Make-ahead tip: Prep the dough and assemble the rolls the night before, then cover and chill them in the fridge. The next morning, let them come to room temp before baking.

Helpful Extras for Baking and Serving Pumpkin Cinnamon Rolls

A dough scraper makes handling sticky dough so much easier. You can use it to lift, fold, and cut your dough without making a mess.
Preparing for a fall party? Display your cinnamon rolls on a beautiful tiered stand alongside sweet potato bites and other sweets.
Small glass dessert plates can be a nice alternative to tiered stands, especially if you’re hosting a smaller gathering. They’re reusable and sturdy, unlike paper plates. You can also use them to create a mini dessert station with other fall goodies.

FAQs about Pumpkin Cinnamon Rolls

What is the secret to fluffy cinnamon rolls?

The secret is in the dough! Using warm milk and letting the yeast proof properly helps the rolls rise well, while kneading just enough (not too much) keeps them soft and fluffy.

Why are my homemade cinnamon rolls dry?

They might be overbaked or have too much flour. In this recipe, the pumpkin purée adds moisture, so measuring your ingredients carefully and keeping an eye on bake time really helps.

Can you make cinnamon rolls without butter?

Yes, but the texture and flavor will be slightly different. Butter adds richness and softness, but you can use coconut oil or other alternatives. You can even try using apple butter for a fall-inspired twist.

Overhead view of pumpkin cinnamon rolls on a wooden board and plate, with bowls of pumpkin purée and cinnamon nearby

See? Making cinnamon rolls is easier than you think.

Once you’ve got the basics down, you can have fun with it. Add chopped pecans, a maple glaze, cream cheese frosting, or even chocolate chips if you’re craving something extra irresistible.

This recipe already makes a good amount of small rolls, but if you’re feeding a big group, consider making two pans.

Looking for more easy recipes? Make these treats a part of your dessert spread:

Pumpkin Cinnamon Rolls

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Author: Lyndsey Kuykendall
Total Time: 1 hour 20 to 30 minutes
Yield: 18 small rolls 1x

Print Recipe

Description

These pumpkin cinnamon rolls are soft, fluffy, and filled with cozy fall flavors. They come together in less than an hour with just a handful of pantry staples. This recipe makes 18 small rolls, perfect for sharing!

Instructions

Preheat oven to 320°F.
Warm the milk until just lukewarm (not hot). Mix it with dry yeast and granulated sugar until dissolved. Leave it in a warm place to proof for about 10 minutes.
Add melted butter and eggs, and stir gently with a whisk until smooth.
Gradually add flour to the batter, knead it, and form a dough.
Dust a work surface with flour and knead the dough for 2 to 3 minutes. Return the dough to the bowl and let it rise in a warm place for at least 30 minutes.
Once the dough is ready, roll it out into a rectangular shape using a rolling pin. Spread the pumpkin purée evenly over the surface.
In a small bowl, mix the brown sugar, cinnamon, and nutmeg. Sprinkle this mixture over the rolled-out dough.
Roll the dough into a log and cut it into 1-inch thick slices.
Line a 13×9-inch pan with parchment paper and place the rolls in the pan.
Bake for about 20 minutes or until golden brown.

How To Make the Frosting

In a small bowl, whisk together the cream cheese, powdered sugar, and pumpkin purée.
Add milk and continue mixing until smooth. If the consistency is too thick, you can add a tablespoon of water.
Pour the frosting evenly over the freshly baked rolls.
Let it set for 5 to 10 minutes. Serve with a pinch of cinnamon on top!

Notes

Line your pans with parchment paper to make it easier to lift the whole batch out and serve directly on a platter or tray. It also helps prevent sticking and makes cleanup quick.
Why not offer toppings on the side? Set up a mini toppings station with things like extra frosting, maple syrup, chopped nuts, or even whipped cream. Let your guests customize their rolls!
Cut the rolls smaller if needed. You can slice the dough thinner to make mini rolls that are more bite-sized, great for dessert tables or brunch spreads where people want to try a little of everything.

Category: Dessert

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Pumpkin Cinnamon Rolls