These pumpkin cinnamon rolls are the best classic soft and fluffy pumpkin cinnamon rolls made with pumpkin puree and fall spices, filled with a gooey cinnamon sugar filling and topped with a delicious cream cheese frosting.
This classic pumpkin cinnamon roll recipe is an easy homemade cinnamon roll recipe that uses pantry staples to make an easy, flavorful pumpkin dough filled with a classic brown sugar and cinnamon filling and topped with a cream cheese frosting. We love this recipe because it is easy to make and perfect for a fall brunch.
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Why You'll Love This Recipe
- Homemade Pumpkin Dessert
- Easy Breakfast
Ingredients & Substitutions
- Yeast - This recipe utilizes yeast to leaven the dough.
- Milk - Milk helps proof the yeast and makes the dough soft.
- Sugar - This recipe calls for cane sugar in the dough and brown sugar in the filling.
- Pumpkin - We recommend using 100% pumpkin puree.
- Egg - An egg helps make the dough softer.
- Butter - Butter keeps the rolls soft and also helps create the cinnamon sugar filling.
- Flour - Unbleached all-purpose or unbleached bread flour are great options for this recipe.
- Salt - Salt helps the dough to come together.
- Spices - This recipe calls for cinnamon, ginger, nutmeg, cloves and allspice.
- Heavy Cream - Heavy cream makes the cinnamon rolls extra soft.
- Cream Cheese Frosting - Make your own or use store-bought frosting the top the cinnamon rolls.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Mixing Bowl - A mixing bowl is necessary to mix the dough together in.
- Measuring Cups and Spoons - These are necessary for measuring the ingredients.
- Dough Whisk - We recommend using a dough whisk to whisk the dough together.
- Rolling Pin - A rolling pin helps roll the dough out.
- Floss - We recommend using floss to easily cut the cinnamon rolls.
- Baking Dish - A 9x13 baking dish is the perfect size to bake the cinnamon rolls in.
How to Make the Pumpkin Cinnamon Rolls
Step 1. Mix the pumpkin cinnamon roll dough together.
Step 2. Assemble the pumpkin cinnamon rolls and place in a baking dish.
Step 3. Bake the cinnamon rolls in the oven.
Recipe Serving Suggestions
This recipe makes 12 pumpkin cinnamon rolls. We recommend serving them warm with cream cheese frosting.
If you like this recipe, you will love our other fall dessert recipes.
Expert Tips & Variations
- Allow the yeast to proof. Ensure the yeast is not old or inactive by allowing it to proof in milk with sugar prior to adding it to the dough.
- Do not add all of the flour at once. We recommend starting with 3 cups of flour when mixing the dough and slowly adding the last cup when mixing.
- Allow the rolls to cool slightly before adding frosting on top. If you add the frosting while the rolls are still hot straight out of the oven, it will melt into the rolls.
How to Store
- Countertop - in an airtight container for up to 4 days.
- Freezer - in a freezer-safe container for up to 2 months.
Recipe FAQ
Adding heavy cream on top of the cinnamon rolls before baking helps keep the rolls soft and creates a delicious syrup under the cinnamon rolls.
More Dessert Recipes
Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls are the best classic soft and fluffy pumpkin cinnamon rolls made with pumpkin puree and fall spices, filled with a gooey cinnamon sugar filling and topped with a delicious cream cheese frosting.
Ingredients
Cinnamon Roll Dough
- 1 and ¼ cup warm milk
- 2 teaspoons dry active yeast
- ¼ cup cane sugar
- ¾ cup pumpkin puree
- 1 egg
- 4 tablespoons butter, melted
- 4 and ½ cups flour
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
Filling
- 1 stick butter, softened at room temperature
- 1 cup brown sugar
- 1 teaspoon cinnamon
For Baking
- ½ cup heavy cream
Cream Cheese Frosting
- 6 ounces cream cheese, softened at room temperature
- 4 Tablespoons butter, softened at room temperature
- 2 cups powdered sugar
- ¼ teaspoon vanilla extract
- 2 Tablespoons milk
Instructions
- Add the warm milk, cane sugar and yeast to a bowl. Stir to combine and cover for 10 minutes to allow the yeast to proof.
- Once the yeast has proofed, pour the mixture into a large mixing bowl.
- Add the pumpkin puree, egg, and melted butter.
- Whisk to combine.
- Add 1 cup of flour, salt, cinnamon, ginger, nutmeg, allspice and cloves.
- Use the dough whisk to whisk the ingredients together.
- Continue to add the flour one cup at a time, stirring each cup into the mixture until all of the flour is added and the mixture forms a ball of dough.
- Place the dough in the mixing bowl, cover the bowl with plastic wrap, and allow the dough to rise for 30 minutes.
- Once the dough has risen, make the filling by adding the softened butter, brown sugar and cinnamon to a bowl. Stir to combine.
- Flour a clean work surface and place the dough on top of the flour and sprinkle a small amount of flour on top of the dough.
- Use a rolling pin to roll the dough out into a large rectangle that is ½ inch thick.
- Spread the filling over the dough.
- Roll the dough up lengthwise.
- Cut the rolled dough into 1 inch sections. We recommend using floss to easily cut the rolls.
- Place each cinnamon roll in the baking dish.
- Cover the dish and allow the rolls to rise for an additional 20-30 minutes.
- Preheat the oven to 350 degrees.
- Pour ½ cup heavy cream over the cinnamon rolls.
- Place the baking dish in the oven and bake the cinnamon rolls for 20-25 minutes.
- Once the cinnamon rolls are done baking, remove the pan from the oven and allow the cinnamon rolls to cool while you make the cream cheese frosting.
- Make the cream cheese frosting by combining the cream cheese, butter, powdered sugar, milk and vanilla extract in a bowl. Use a hand mixer to combine the ingredients until smooth and creamy.
- Once the cinnamon rolls have cooled slightly, spread the cream cheese frosting on top and serve.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 606Total Fat: 19gSaturated Fat: 11gUnsaturated Fat: 7gCholesterol: 66mgSodium: 323mgCarbohydrates: 104gFiber: 3gSugar: 67gProtein: 7g
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