If you’re yearning for a cozy, irresistibly fragrant breakfast treat that feels like a warm hug, these Pumpkin Cinnamon Rolls are just what you need. Soft, tender dough infused with pure pumpkin puree and autumn spices comes together with a rich swirl of cinnamon-sugar filling, all crowned with a luscious browned butter cream cheese frosting. These rolls aren’t just delicious; they bring the very essence of fall right to your kitchen, making every bite a celebration of comfort and joy.

Pumpkin Cinnamon Rolls Recipe - Recipe Image

Ingredients You’ll Need

Believe it or not, creating perfect Pumpkin Cinnamon Rolls calls for simple, everyday ingredients that each play an essential role in building flavor, texture, and that beautiful pumpkin hue. From the dough’s soft crumb to the gooey cinnamon filling and creamy frosting, these components come together like an orchestra of taste and warmth.

Instant Dry Yeast (2 ¼ teaspoons): To make your dough rise beautifully and become wonderfully fluffy.
Warm Water (6oz/¾ cup): The perfect temperature activates the yeast without killing it.
Granulated Sugar (¼ cup): Adds just enough sweetness to help feed the yeast and balance flavors.
Browned Butter (12 tablespoons total, divided): Brings nutty richness and depth to dough, filling, and frosting.
Large Egg (1, room temperature): Provides structure and moisture to the dough.
Dry Milk Powder (1 tablespoon): Enhances flavor and creates a soft texture in the rolls.
Salt (1 teaspoon): Balances sweetness and enhances all the other flavors.
Pure Pumpkin Puree (⅔ cup): Adds moisture, natural sweetness, and that gorgeous fall color.
Pumpkin Pie Spice (2 ½ teaspoons total): A fragrant blend that elevates both dough and filling with autumn magic.
All-Purpose Flour (3 ¼ to 3 ¾ cups): The base that builds the tender yet sturdy structure your rolls need.
Brown Sugar (¾ cup): For the rich, caramel-like sweetness in the filling.
Ground Cinnamon (1 ½ teaspoons): The star spice that perfectly complements the pumpkin.
Cream Cheese (4oz, softened): Creates the signature tangy, creamy frosting.
Pure Vanilla Extract (1 tablespoon): Adds warmth and depth to the frosting flavor.
Heavy Cream (2 tablespoons): Gives the frosting a smooth, spreadable texture.
Confectioners Sugar (1 ½ cups): Sweetens and thickens the frosting for that glossy finish.

How to Make Pumpkin Cinnamon Rolls

Step 1: Brown the Butter

Brown butter is a game changer here — it lends a rich, nutty undertone to your dough, filling, and frosting. Since some butter evaporates during browning, start with about 15 tablespoons to ensure you have enough. Use most for the dough and filling right away, then chill the rest to soften for your frosting later. This step sets the flavor tone for the whole bake, so don’t rush it.

Step 2: Prepare the Dough

Start by dissolving your yeast in warm water and letting it activate for about 5 minutes until it’s bubbly. Then add sugar, browned butter, egg, dry milk powder, salt, and that lovely pumpkin puree along with pumpkin pie spice. Mix everything evenly so the dough is a moist, vibrant orange. Gradually add your flour and knead on medium speed for about 8 minutes. The goal is a soft dough that’s just barely sticky — not too heavy or dry. Let this dough rise in a warm, cozy spot until it doubles in size, about 45 minutes to an hour.

Step 3: Roll Out and Add Filling

Once your dough has puffed up beautifully, give it a gentle punch to release the air. Roll it out into a 16” by 14” rectangle on a floured surface. Brush the dough generously with melted browned butter, then sprinkle on the cinnamon, brown sugar, and pumpkin pie spice mixture evenly for that signature sugary, spiced center. Roll it up tightly into a log, and slice into 12 even pieces. Using floss or a serrated knife helps get those clean edges.

Step 4: Rise and Bake the Rolls

Place your cut rolls snugly into a greased 9” by 13” pan. Cover them and either pop into the fridge overnight for a slow rise or let them rest at room temperature for about 30 minutes to puff up again. When ready, bake in a preheated 350°F oven for 22 to 27 minutes until golden and set. Use a thermometer to check for a perfect internal temperature of 190°F if you want to be precise.

Step 5: Make the Frosting and Finish

While the rolls bake, whip soft cream cheese with browned butter until fluffy. Add vanilla, heavy cream, and powdered sugar, beating first slowly and then on high speed until the frosting is luxuriously smooth and creamy. Slather this over your warm rolls the moment they come out of the oven so it melts into every swirl for the ultimate gooey indulgence.

How to Serve Pumpkin Cinnamon Rolls

Garnishes

A simple dusting of ground cinnamon or a few toasted pecans on top can add that extra something special. For a festive touch, drizzle a bit of maple syrup or sprinkle some candied pumpkin seeds. These garnishes not only boost the look but also enhance the cozy autumn flavors.

Side Dishes

These rolls are a meal in themselves, but pairing them with a warm spiced latte or a steaming cup of chai tea takes the experience to another level. For a brunch spread, fresh fruit salad or crispy bacon complement the sweetness and richness perfectly.

Creative Ways to Present

Try serving your Pumpkin Cinnamon Rolls in individual ramekins for a charming presentation or arrange them in a circular pattern on a platter for a shareable centerpiece. You can even drizzle a caramel sauce or sprinkle chopped walnuts for inviting texture and design.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Cinnamon Rolls in an airtight container at room temperature for up to three days. They stay surprisingly soft and flavorful, but for best enjoyment, reheat gently to bring back that fresh-baked warmth.

Freezing

You can freeze the rolls after slicing and placing them in the baking dish, wrapped tightly in plastic wrap then foil to avoid freezer burn. Freeze for up to a month. To enjoy later, thaw overnight in the fridge and bake as usual in the morning.

Reheating

Warm rolls in the microwave for 20-30 seconds or in a low oven at 300°F for about 10 minutes. This revives their soft texture and helps the frosting melt into all the crevices deliciously once again.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

For Pumpkin Cinnamon Rolls, pure pumpkin puree without added sugars or spices is best. The pie filling contains extra ingredients that can throw off the dough’s texture and sweetness balance.

Do I have to brown the butter? Can I use regular melted butter?

Browned butter adds a depth of flavor and nuttiness that regular melted butter just can’t match. While you can substitute with regular melted butter, browning it definitely elevates the rolls.

Can I make the dough by hand instead of a mixer?

Absolutely! Kneading by hand on a floured surface will work perfectly—just expect to spend a bit more time getting the dough smooth and elastic.

What if my dough is too sticky or too dry?

If sticky, add flour gradually, but be careful not to add too much or the rolls might become dense. If dry, add a teaspoon of warm water and knead well to achieve a soft, stretchy dough.

Is it okay to let the rolls rise overnight in the fridge?

Yes! A slow, cold rise overnight not only fits your schedule better but also develops richer flavors and a tender crumb. Just be sure to let them come to room temperature before baking.

Final Thoughts

There’s something magical about the way Pumpkin Cinnamon Rolls fill your kitchen with sweet spices and warm butter scent, making any morning feel special. Whether you’re savoring them fresh from the oven, sharing with loved ones, or preparing ahead for a festive breakfast, these rolls bring joy in every bite. So go ahead, grab your ingredients, and treat yourself to this autumn-loved classic — your taste buds will thank you!