Pumpkin Cinnamon Rolls with Caramel Buttercream Frosting – Soft, Sweet & Perfect for Fall

The Story & Intro 🍂

Hi, I’m INAYA, 38, from the beautiful island of Crete, Greece. Growing up, fall meant warm spices drifting through my grandmother’s kitchen cinnamon, nutmeg, and sweet pumpkin roasting in the oven. She never followed a recipe; she just knew by heart when the dough felt “right.”

Now, as the leaves turn golden and the air gets crisp, I find myself baking these Pumpkin Cinnamon Rolls with Caramel Buttercream Frosting. They’re my way of bringing a little Greek sunshine into autumn days. The scent alone makes my home feel full of love.

These rolls are soft, fluffy, and infused with real pumpkin puree, cinnamon, and brown sugar. The silky caramel buttercream frosting melts over the warm rolls like a cozy blanket. Whether it’s a lazy Sunday breakfast or a family brunch, this recipe makes every moment taste like home.

If you’ve never tried pumpkin in a cinnamon roll before, you’re in for a treat. The pumpkin keeps the dough extra tender, while the caramel frosting gives it that “just one more bite” sweetness. It’s a perfect fall baking project simple, satisfying, and totally irresistible.

Why You’ll Love These Pumpkin Cinnamon Rolls 🎃

• Soft and fluffy texture with a golden hue from pumpkin puree
• Warm cinnamon spice in every swirl
• A rich caramel buttercream that’s smooth and buttery
• Make-ahead friendly perfect for holidays or cozy weekends
• Your kitchen will smell heavenly while they bake!

Ingredients 🧡

For the Dough:

• ¾ cup warm milk (about 110°F / 43°C)
• 2 ¼ tsp active dry yeast
• ¼ cup granulated sugar
• 2 large eggs, room temperature
• ½ cup pumpkin puree
• 4 tbsp unsalted butter, melted
• 4 cups all-purpose flour
• 1 tsp salt
• 1 tsp ground cinnamon
• ½ tsp nutmeg

For the Filling:

• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 tbsp ground cinnamon
• ¼ tsp ground cloves (optional)

For the Caramel Buttercream Frosting:

• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 tbsp heavy cream
• 1 ½ cups powdered sugar
• ½ tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions 👩‍🍳

Step 1: Activate the Yeast

In a small bowl, mix warm milk and sugar. Sprinkle yeast over the top and let it sit for 5–10 minutes until foamy. This ensures your rolls rise perfectly soft and airy.

Step 2: Make the Dough

In a large mixing bowl, whisk together the pumpkin puree, eggs, melted butter, cinnamon, nutmeg, and salt. Add the yeast mixture and mix well. Gradually add flour, one cup at a time, stirring until a soft dough forms.

Knead the dough on a floured surface for 7–10 minutes until smooth and elastic. Place it in a greased bowl, cover with a towel, and let rise for about 1 hour, or until doubled in size.

Step 3: Prepare the Filling

While the dough rises, mix softened butter, brown sugar, and cinnamon in a small bowl until creamy.

Step 4: Roll Out and Fill

Once the dough has risen, roll it out into a large rectangle (about 12×18 inches). Spread the cinnamon-sugar mixture evenly over the dough. Roll it up tightly from the long edge and slice into 12 even rolls.

Step 5: Second Rise

Place the rolls into a greased 9×13-inch baking dish. Cover and let rise again for 30–45 minutes, until puffy.

Step 6: Bake

Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes or until golden brown and fragrant. Don’t overbake — soft is what we want!

Step 7: Make the Caramel Buttercream Frosting

In a saucepan over medium heat, melt butter and brown sugar together until smooth and bubbly (about 2–3 minutes). Stir in cream and let cool slightly.

Beat powdered sugar, vanilla, and salt into the caramel mixture until creamy. Spread the frosting generously over warm rolls.

Tips for Perfect Pumpkin Cinnamon Rolls 🍁

• Use pure pumpkin puree, not pumpkin pie filling.
• Don’t rush the rise good dough needs time!
• If making ahead, refrigerate unbaked rolls overnight and bake in the morning.
• For extra flavor, sprinkle a few chopped pecans or drizzle extra caramel on top.

Serving Ideas ☕

Serve these Pumpkin Cinnamon Rolls with a warm latte, chai tea, or a glass of milk. They’re perfect for fall brunches, Thanksgiving breakfast, or just a cozy treat on a cool morning.

If you have leftovers (rare, I know!), store them in an airtight container at room temperature for 2 days or refrigerate for up to 5. Reheat slightly before serving to bring back that gooey softness.

💛 Recipe Card 💛

The Joy of Baking Together 🌸

Cooking, to me, is about more than just the final dish it’s about the love that goes into it. When I bake these Pumpkin Cinnamon Rolls with Caramel Buttercream Frosting, I remember my grandmother’s laughter echoing through her tiny Cretan kitchen.

Now, I pass that warmth to you so your home fills with the same sweetness and comfort. Whether you share them with friends, family, or enjoy one quietly with your morning coffee, these rolls are a hug in every bite.

So tie on your apron, turn on your favorite music, and let’s bake joy together. 💛