When you’re craving a cozy fall breakfast but short on time, these Pumpkin Cinnamon Rolls come to the rescue. They’re soft, perfectly spiced, and filled with a rich pumpkin-cinnamon swirl—just like your favorite bakery rolls, but made right at home in under an hour.
Unlike traditional cinnamon rolls that require long rise times and hours in the kitchen, this recipe is designed for busy days. We’re using a quick dough method that still delivers fluffy, pull-apart rolls full of warm autumn flavors. Whether you’re making them for a weekend brunch, a school morning treat, or a Thanksgiving breakfast, these rolls are a guaranteed win.
Why You’ll Love This Recipe
This isn’t your average cinnamon roll recipe—it’s been fine-tuned for flavor, ease, and speed.
- Quick-rise dough: No overnight proofing, just one short rise.
- Pumpkin in the dough and filling: Extra moist, rich flavor in every bite.
- Warm fall spices: Cinnamon, nutmeg, and cloves for that true seasonal vibe.
- Make-ahead friendly: Perfect for prepping the night before and baking fresh in the morning.
- Freezer friendly: Store unbaked or baked for convenience later.
If you’re tight on time but still want that cozy, from-scratch feeling, these rolls are your go-to.
Pumpkin Cinnamon Rolls Ingredients
Let’s break this down into three parts: Dough, Filling, and Icing. All ingredients are pantry-friendly and easy to find.
For the Dough:
- ¾ cup warm milk (110°F)
- 2¼ teaspoons active dry yeast (1 packet)
- 2 tablespoons granulated sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- ¼ cup melted butter (plus more for brushing)
- 3¼ cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon cinnamon
For the Filling:
- ½ cup brown sugar, packed
- 2 tablespoons pumpkin puree
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 3 tablespoons softened butter
For the Icing:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions of Pumpkin Cinnamon Rolls Recipe
These pumpkin cinnamon rolls come together quickly thanks to a speedy dough method and minimal rise time.
1. Activate the Yeast
In a large bowl (or stand mixer bowl), combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it looks foamy on top—this means your yeast is alive and active.
2. Mix Wet Ingredients
To the yeast mixture, add pumpkin puree, egg, and melted butter. Stir until smooth.
3. Add Dry Ingredients
Add flour, salt, and cinnamon. Mix until a dough forms. Knead by hand for 8 minutes or with a dough hook on medium for 5 minutes. The dough should be soft and slightly sticky but not wet.
4. First Rise
Cover the bowl and let the dough rise in a warm place for 30 minutes, or until nearly doubled.
Busy Day Tip: Preheat your oven to 200°F for 2 minutes, turn it off, and place the dough inside to rise faster.
5. Make the Filling
While the dough is rising, mix together the filling: brown sugar, pumpkin puree, softened butter, cinnamon, nutmeg, and cloves until a spreadable paste forms.
6. Roll Out the Dough
Turn the dough onto a lightly floured surface. Roll into a 10×14-inch rectangle.
7. Add the Filling
Spread the pumpkin-cinnamon filling evenly over the dough, all the way to the edges.
8. Roll & Slice
Starting from the long side, roll the dough tightly into a log. Cut into 9 even rolls using a sharp knife or unflavored dental floss.
9. Second Rise (Short)
Place rolls in a greased 9×9-inch baking dish. Cover with a towel and let rise for 20–25 minutes while the oven preheats.
10. Bake
Preheat oven to 350°F (175°C). Bake the rolls for 22–25 minutes, or until golden on top and cooked through.
11. Make the Cream Cheese Icing
While rolls bake, beat cream cheese, powdered sugar, milk, vanilla, and salt until smooth.
12. Frost and Serve
Let rolls cool for 5–10 minutes before spreading the icing generously over the top. Serve warm and enjoy the gooey, spiced goodness.
Storage and Make-Ahead Tips
To Store:
Place cooled rolls in an airtight container. Keep at room temperature for up to 2 days, or refrigerate for up to 4 days.
To Freeze:
Freeze baked, unfrosted rolls in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and warm before frosting and serving.
Make Ahead:
Prepare rolls up to step 9, then cover and refrigerate overnight. Let come to room temp while the oven preheats, then bake as directed.
Substitutions and Variations
- Dairy-Free: Use plant-based butter, almond milk, and dairy-free cream cheese.
- Add crunch: Sprinkle chopped pecans or walnuts into the filling.
- Pumpkin pie twist: Add a pinch of ginger or cardamom to the filling for a more complex spice profile.
- Glaze instead of frosting: Swap cream cheese icing for a simple powdered sugar glaze with milk and vanilla.
Nutrition Information (Per Roll with Icing – Approximate)
| Nutrient | Amount |
| Calories | 320 |
| Carbs | 41g |
| Protein | 6g |
| Fat | 14g |
| Sugar | 18g |
| Fiber | 2g |
Values may vary based on brands and portion sizes.
Final Thoughts
These Pumpkin Cinnamon Rolls strike the perfect balance between cozy indulgence and practical simplicity. They’re soft, sweet, and spiced just right for the fall season—but easy enough to whip up on any day of the week.
Whether you serve them for breakfast, dessert, or a fall brunch, you’ll love how quickly they come together and disappear. Consider them your go-to roll recipe when you want homemade goodness without the wait.
RELATED RECIPES TO EXPLORE:-
- Best Starbucks Pumpkin Cream Cheese Muffins Recipe
- Creamy Vegan Pumpkin Pasta Sauce Recipe
- Pumpkin Pie With Sweetened Condensed Milk Recipe
- Simple & Best Cream Cheese Filled Pumpkin Bread Recipe
FAQs on Pumpkin Cinnamon Rolls Recipe
Do cinnamon and pumpkin go together?
Yes, cinnamon and pumpkin complement each other well, creating a warm, cozy flavor combination that’s popular in fall dishes.
Why put heavy cream on cinnamon rolls before baking?
Heavy cream adds richness and moisture, making the cinnamon rolls soft and gooey, creating a delicious, tender texture.
Can I add pumpkin to cinnamon rolls?
Yes, you can add pumpkin to cinnamon rolls, either in the dough or filling, for a fall twist with extra flavor and moisture.
What is the secret to rolling a pumpkin roll?
The key is to ensure the cake is thin and flexible, then roll it carefully while still warm and let it cool completely before unrolling to fill.
Why put cinnamon in pumpkin?
Cinnamon enhances the natural sweetness and warmth of pumpkin, adding depth and making the flavor more aromatic.
What are the ingredients for cinnamon rolls?
Common ingredients for cinnamon rolls include flour, sugar, butter, milk, eggs, yeast, cinnamon, and a pinch of salt.
Easy Pumpkin Cinnamon Rolls Recipe
Ingredients
Dough:
- ¾ cup warm milk
- 2¼ tsp active dry yeast
- 2 tbsp sugar
- ½ cup pumpkin puree
- 1 egg
- ¼ cup melted butter
- 3¼ cups all-purpose flour
- ¾ tsp salt
- 1 tsp cinnamon
Filling:
- ½ cup brown sugar
- 2 tbsp pumpkin puree
- 1 tbsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 3 tbsp softened butter
Icing:
- 4 oz cream cheese
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Combine warm milk, yeast, and sugar. Let sit for 10 minutes until foamy.
- Add pumpkin, egg, butter; mix well. Add flour, salt, cinnamon. Knead 8 minutes.
- Let dough rise for 30 minutes.
- Mix filling ingredients.
- Roll out dough to 10×14 inches. Spread filling evenly.
- Roll up and slice into 9 rolls.
- Place in greased pan. Let rise 20–25 minutes.
- Bake at 350°F for 22–25 minutes.
- Mix icing ingredients and spread over slightly cooled rolls.
