Pumpkin Cinnamon Rolls – super soft, moist, fluffy, and delicious. This easy fall treat brings warm pumpkin and cinnamon flavors together with a tangy cream cheese frosting for the perfect cozy breakfast or dessert.
These pumpkin cinnamon rolls bake up light and tender, filling the kitchen with an irresistible aroma of pumpkin and spice. The pumpkin adds moistness and a gentle autumn flavor, while the cream cheese glaze brings a creamy, slightly tangy finish. This recipe is straightforward and forgiving, making it ideal for weekend baking when you want something special that doesn’t require advanced technique.
I first tried this version after a recommendation from a friend and quickly made it a family favorite. The dough is soft and easy to work with, and the pumpkin-cinnamon filling is simple yet flavorful. These rolls stay fresh for a day or two, but they’re best served warm, just after baking, with thick cream cheese frosting melted over the tops.
Whether you enjoy them for a relaxed Sunday brunch or as a sweet treat during chilly afternoons, pumpkin cinnamon rolls are a comforting seasonal classic. Below you’ll find clear ingredient measurements and step-by-step instructions to make baking them predictable and enjoyable.
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Pumpkin Pie Crescents With Cream Cheese Icing
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Lemon Blueberry Cake with Cream Cheese Frosting
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Quick Cream Rolls
Simple and soft cream rolls you can make quickly—great for busy mornings or last-minute guests.
- Dough:
- 1 package instant dry yeast (2 1/4 teaspoons)
- 2 tablespoons granulated sugar
- 1/2 cup warm water
- 1/4 cup milk
- 2 tablespoons unsalted butter
- 1 large egg
- 1 teaspoon salt
- 2 3/4 cups all-purpose flour, plus extra as needed
- Filling:
- 3 tablespoons butter, melted (plus extra for spreading)
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- Cream cheese glaze:
- 4 oz (about 115 g) cream cheese, softened
- 1 cup powdered (confectioners’) sugar
- 1 teaspoon vanilla extract
- Prepare the dough: In a large bowl, whisk together the flour, granulated sugar, salt, and yeast until evenly combined.
- Warm the water, milk, and butter together until the butter is melted and the liquid is warm (not hot). Stir this mixture into the dry ingredients, add the egg, and mix until a dough forms. Knead with a stand mixer or by hand for 4–5 minutes, until the dough is smooth and no longer sticky. Add a little more flour if needed.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover loosely and let rise in a warm place until doubled in size, about 1 hour.
- Make the filling: While the dough rises, stir together the pumpkin puree, brown sugar, and cinnamon.
- Roll out the dough: On a lightly floured surface, roll the dough into a rectangle about 14 by 9 inches. Brush the surface with about 1/4 cup softened butter, then spread the pumpkin mixture evenly, leaving a 1/2-inch border around the edges.
- Form the rolls: Starting at the short end, roll the dough tightly into a log and pinch the seam to seal. Use unflavored dental floss or a sharp knife to cut the log into 8–10 equal slices (about 1 inch thick).
- Arrange the slices in a 9-inch baking pan lined with parchment paper or lightly greased. Cover and let rise in a warm place for about 1 hour, until puffy.
- Preheat the oven to 375°F (190°C). Bake the rolls for 18–20 minutes, until the tops are lightly golden.
- Make the glaze: While the rolls bake, beat together the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Finish and serve: Remove the rolls from the oven and, while still warm, spread or brush the cream cheese glaze over each roll. Serve warm.
