Pumpkin Cinnamon Rolls – Gooey, Spiced, and Perfect for Fall Mornings

There’s nothing quite like the smell of pumpkin cinnamon rolls baking on a crisp fall morning. The rich aroma of pumpkin spice, warm cinnamon, and browned butter makes the kitchen feel like a cozy little bakery. And these rolls? They’re soft, gooey, and slathered in a tangy cream cheese frosting that melts into every swirl.

I’ve made these for slow Sunday mornings, brunch with friends, and even Thanksgiving breakfast. They’re crowd-pleasers every time, and I promise—this recipe is way easier than it looks.

Whether you’re new to baking or already the cinnamon roll queen of your kitchen, you’ll love how approachable (and delicious) these are.

Why You’ll Love These Pumpkin Cinnamon Rolls

• Packed with cozy fall flavor
• Uses real pumpkin puree (not just spice!)
• Make-ahead friendly for overnight prep
• Perfectly gooey centers and soft, golden tops
• A rich cream cheese frosting that’s out of this world

If you love fruit-filled variations, try these Warm and Gooey Strawberry Cinnamon Rolls next!

Ingredients for the Best Pumpkin Cinnamon Rolls

Dough

• 2¼ tsp instant dry yeast (1 standard American packet)
• ¾ cup warm water (around 115°F/46°C)
• ¼ cup granulated sugar
• 2 tbsp browned butter
• 1 large egg, at room temperature
• 1 tbsp dry milk powder
• 1 tsp salt
• ⅔ cup pumpkin puree (not pumpkin pie filling)
• 1 tbsp pumpkin pie spice
• 3¼ to 3¾ cups all-purpose flour (start with 3¼ and add more if needed)

Filling

• ¾ cup brown sugar
• 1½ tsp ground cinnamon
• 1½ tsp pumpkin pie spice
• 6 tbsp browned butter

Cream Cheese Frosting

• 4 oz cream cheese, softened
• ¼ cup browned butter, softened
• 1 tbsp vanilla extract
• 2 tbsp heavy cream
• 1½ cups confectioners’ sugar

How to Brown Butter for This Recipe

You’ll need about 12 tablespoons of browned butter total. Since some of it evaporates, I recommend browning 15 tablespoons at once. Use it in the dough and filling while melted, and refrigerate the rest for the frosting later. Let it soften at room temp before beating into the frosting.

Check out our step-by-step guide on how to brown butter perfectly if you’re new to it!

Step-by-Step: How to Make Pumpkin Cinnamon Rolls

Step 1: Make the Dough

1. In a stand mixer bowl, dissolve yeast in warm water. Let sit 5 minutes.
2. Add sugar, browned butter, egg, milk powder, salt, and pumpkin puree. Stir until smooth.
3. Add 3¼ cups flour and pumpkin pie spice. Mix until mostly combined.
4. Attach dough hook and knead on medium for 8 minutes. Add up to ½ cup more flour if dough is too sticky.

The dough should be soft and moist—not dry, but not overly tacky.

Step 2: Let It Rise

5. Preheat your oven to 200°F/93°C, then turn it OFF.
6. Grease a large bowl and place the dough in it. Move it around to coat.
7. Cover with a clean towel and let rise in the warm oven until doubled—about 1 hour.

Step 3: Make the Filling & Roll

8. Mix brown sugar, cinnamon, and pumpkin pie spice in a bowl.
9. On a floured surface, roll dough into a 16×14-inch rectangle.
10. Brush melted browned butter over the surface.
11. Sprinkle evenly with sugar-spice mixture.
12. Roll the dough tightly from the long edge into a log.
13. Slice into 12 rolls using dental floss or a serrated knife.

Pro tip: Score the log lightly before slicing to keep rolls even.

And Step 4: Rise Again or Refrigerate Overnight

14. Place rolls in a greased 9×13-inch dish.
15. Cover with plastic wrap and either:
    • Let rise at room temp for 30–45 mins and bake immediately, or
    • Chill overnight and let thaw on the counter for 45 mins before baking.

Step 5: Bake

16. Preheat oven to 350°F/180°C.
17. Bake for 22–27 minutes, until golden and center rolls reach 190°F/88°C.
18. Let cool for 5–10 minutes before frosting.

Make the Cream Cheese Frosting

19. Beat softened cream cheese and browned butter for 2 minutes until fluffy.
20. Add vanilla, cream, and powdered sugar.
21. Beat slowly to combine, then on high for 3–4 minutes until smooth.
22. Spread frosting over warm rolls so it melts into all those delicious layers.

Tips for Perfect Pumpkin Cinnamon Rolls

• Don’t over-flour the dough—keep it slightly sticky.
• Use dental floss to slice cleanly without flattening.
• Use a thermometer to ensure the center is fully baked.
• Store leftovers in an airtight container for up to 3 days.

FAQ: Pumpkin Cinnamon Rolls

Are pumpkin cinnamon rolls good?
Absolutely! They’re soft, spiced, and filled with rich fall flavor.

Can I make them without yeast?
Try a biscuit-style dough for a quicker, no-yeast option.

Can I make them gluten-free?
Yes, just sub in a 1:1 gluten-free flour blend. Texture may vary.

What flavors pair with pumpkin?
Cinnamon, nutmeg, vanilla, cream cheese, and maple all work wonderfully.

Can I use canned pumpkin pie filling?
No, use pure pumpkin puree to control sweetness and spice.

Variations to Try

• Vegan Pumpkin Cinnamon Rolls: Use vegan butter, plant milk, and dairy-free cream cheese.
• Healthy Pumpkin Cinnamon Rolls: Sub coconut sugar, whole wheat flour, and reduce frosting.
• With Condensed Milk: Drizzle over rolls before baking for extra gooey richness.
• Sourdough Pumpkin Rolls: Mix pumpkin into your favorite sourdough roll base!

What to Serve with Pumpkin Cinnamon Rolls

• Hot coffee or spiced chai
• Fresh fruit or a fall fruit salad
• Savory egg dish to balance the sweetness

Looking for another seasonal pumpkin treat? Don’t miss our Fall-Perfect Pumpkin Dump Cake Recipe—it’s insanely easy and always a hit.

Or try Apple Cinnamon Morning Buns – a Cozy Breakfast Classic for a fruity alternative.

Save and Share!

These Pumpkin Cinnamon Rolls are a celebration of everything good about fall. Make them for a weekend treat, holiday brunch, or just because you need something warm and cozy.

Let me know in the comments if you try them—or tag me on Instagram @ritzyrecipes! And don’t forget to save this recipe on Pinterest: https://www.pinterest.com/Ritzyrecipes/

Happy baking! 🍁🧡

Print