Pumpkin Cinnamon Rolls with Pumpkin Spice Cream Frosting

The Story & Intro

Hi, I’m INAYA, and there’s something magical about the smell of cinnamon rolls baking in the oven on a crisp autumn morning 🍁. Growing up in Crete, we didn’t have pumpkins in every dessert, but I remember when I first tasted pumpkin pie during a trip to the U.S. it was love at first bite! The smooth, spiced filling reminded me of my grandmother’s warm, honey-scented sweets, and I knew I had to bring that comfort into my own kitchen.

These Pumpkin Cinnamon Rolls with Pumpkin Spice Cream Frosting are a twist on the classic cinnamon rolls we all adore. They’re soft, fluffy, and filled with a cozy blend of pumpkin purée, brown sugar, and cinnamon. The pumpkin not only adds color but also keeps the rolls incredibly moist. Then, to top it all off, we drizzle them with a luscious cream cheese frosting infused with pumpkin spice because why stop at just a hint of fall flavor when you can have the whole season in a bite?

Whether it’s a lazy Sunday breakfast or a Thanksgiving brunch centerpiece, these pumpkin cinnamon rolls are pure comfort on a plate. They make your kitchen smell like heaven and your heart feel warm. Let’s roll up our sleeves and make some memories sticky fingers and all!

Ingredients

For the Dough

• ¾ cup warm milk (about 110°F)
• 2¼ tsp active dry yeast (1 packet)
• ¼ cup granulated sugar
• ½ cup pumpkin purée (not pumpkin pie filling)
• ¼ cup melted butter
• 1 egg
• 3¾ cups all-purpose flour (plus more for dusting)
• 1 tsp salt
• 1 tsp pumpkin spice
• ½ tsp cinnamon

For the Filling

• ½ cup brown sugar, packed
• 2 tsp cinnamon
• ½ tsp pumpkin spice
• ¼ cup softened butter
• Optional: ½ cup chopped pecans or walnuts for crunch

For the Pumpkin Spice Cream Frosting

• 4 oz cream cheese, softened
• ¼ cup butter, softened
• 1½ cups powdered sugar
• 1 tsp vanilla extract
• ½ tsp pumpkin spice
• 1 tbsp heavy cream (optional, for smoother texture)

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large bowl or the bowl of a stand mixer, pour in the warm milk and sprinkle the yeast over the top. Add 1 tablespoon of sugar and let it sit for about 5–10 minutes, until foamy. If it doesn’t foam, your yeast might be expired try again with a fresh packet.

Step 2: Mix the Wet Ingredients

Add the pumpkin purée, melted butter, remaining sugar, and egg to the yeast mixture. Whisk everything together until smooth. The pumpkin adds beautiful color and richness to the dough.

Step 3: Combine the Dry Ingredients

In a separate bowl, mix the flour, salt, pumpkin spice, and cinnamon. Gradually add this dry mix to your wet mixture, one cup at a time, stirring or using the dough hook attachment on medium speed. Knead the dough for about 6–8 minutes until it’s soft and slightly tacky but not sticky.

If the dough feels too sticky, add 1 tablespoon of flour at a time, but don’t overdo it you want the rolls soft!

Step 4: First Rise

Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp towel and let it rise in a warm spot for about 1 to 1½ hours, or until doubled in size.

(Tip: If your kitchen is cold, place the bowl inside the oven with just the light on it creates the perfect warm environment for rising.)

Step 5: Prepare the Filling

While the dough rises, mix together brown sugar, cinnamon, and pumpkin spice in a small bowl. Set aside.

Step 6: Roll Out the Dough

Once the dough has doubled, punch it down gently and roll it out on a lightly floured surface into a large rectangle (about 16×12 inches). Spread the softened butter evenly over the dough, then sprinkle the brown sugar-cinnamon mixture on top. Add nuts if you like a little crunch.

Step 7: Roll It Up

Starting from the long side, roll the dough tightly into a log. Use a sharp knife or dental floss (yes, it works like magic!) to slice into 12 equal rolls.

Step 8: Second Rise

Place the rolls in a greased 9×13-inch baking pan, leaving a little space between each for expansion. Cover and let them rise again for 30–40 minutes, or until puffy.

Step 9: Bake

Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown. Don’t overbake they should stay soft and gooey in the center.

Step 10: Make the Pumpkin Spice Frosting

While the rolls bake, beat together cream cheese and butter until smooth. Add powdered sugar, vanilla, and pumpkin spice, and whip until fluffy. If you prefer a thinner consistency, mix in a splash of heavy cream.

Step 11: Frost & Serve

Spread the frosting over warm rolls, letting it melt slightly into the swirls. The smell alone will make everyone gather in the kitchen!

Serving Suggestions 🎃

These Pumpkin Cinnamon Rolls are best enjoyed warm, straight from the oven, with a cup of coffee or hot cider. They’re perfect for cozy breakfasts, festive brunches, or even as a dessert with a scoop of vanilla ice cream.

For a special touch, sprinkle extra pumpkin spice or crushed pecans on top of the frosting before serving.

If you want to make them ahead, you can prepare the rolls the night before, cover them, and refrigerate overnight. Just bring them to room temperature and let them rise a bit before baking the next morning.

Recipe Card 🧡

🕒 Time Cook: 2 hours (includes rising)
🧂 Ingredients:
Dough, Filling, and Pumpkin Spice Cream Frosting (see full list above)
🍞 Instructions:

1. Activate yeast.
2. Mix wet and dry ingredients.
3. Knead dough, let rise.
4. Fill, roll, and slice.
5. Let rise again.
6. Bake until golden.
7. Frost and enjoy!
   📝 Note:
   Use pure pumpkin purée not pie filling for the best flavor and texture. You can also swap the frosting for maple glaze if desired.
   🥣 Nutrition (per roll):
   Calories: ~290 | Carbs: 42g | Protein: 5g | Fat: 12g | Fiber: 2g

Tips for Perfect Pumpkin Cinnamon Rolls 🍂

1. Warm, not hot milk too hot and it’ll kill the yeast.
2. Use bread flour for extra fluffy rolls, though all-purpose works too.
3. Double the frosting if you’re a true cream cheese lover!
4. Add maple syrup to the frosting for a richer autumn flavor.
5. Freeze leftovers: Store baked, unfrosted rolls in a freezer bag up to 2 months.

Conclusion

These Pumpkin Cinnamon Rolls with Pumpkin Spice Cream Frosting are the ultimate autumn treat—soft, gooey, spiced just right, and topped with creamy sweetness that melts into every swirl. Every bite brings warmth, joy, and that comforting feeling of home.

Cooking isn’t just about following a recipe it’s about sharing a piece of your heart. And when the scent of cinnamon fills your kitchen, you’ll know exactly what I mean. So, grab your apron, roll out that dough, and let’s make some pumpkin magic together!

Short 100-Word Version

Hi, I’m INAYA from Crete! These Pumpkin Cinnamon Rolls with Pumpkin Spice Cream Frosting are my cozy autumn favorite. Soft, golden, and full of pumpkin flavor, they’re filled with spiced brown sugar and topped with creamy frosting that melts right in. Perfect for breakfast, brunch, or a sweet fall treat! Each bite feels like a warm hug on a cool day just the way homemade comfort should be. Let your kitchen smell like cinnamon dreams and enjoy baking something that brings love, joy, and a little pumpkin spice to your life! 🎃