There’s something magical about pumpkin season, and these soft, gooey pumpkin cinnamon rolls are the ultimate way to celebrate it. In this article, I’ll show you how to make the fluffiest rolls packed with real pumpkin flavor, warm spices, and topped with a dreamy maple cream cheese icing. Whether you’re baking for a fall brunch or just because your kitchen craves cozy, this recipe is foolproof, family-friendly, and unforgettable.
Table of Contents
Table of Contents
Why You’ll Fall in Love with These Pumpkin Cinnamon Rolls
A Family Favorite with Autumn in Every Bite
Hi there, and welcome to Frosty Recipes! I’m Emily Frost, a busy mom of two and the heart behind this cozy kitchen corner where I share tried-and-true recipes from our home to yours. Every fall, when the leaves turn golden and crisp air settles in, I bring out my baking staples—starting with these pumpkin cinnamon rolls. They’re the recipe I pull out when I want my kitchen to smell like cinnamon, nutmeg, and warm memories.
I still remember the first chilly morning I made them. The kids were wrapped in blankets, the house still quiet, and I mixed pumpkin puree into the dough with one hand while sipping coffee with the other. By the time they woke up, the scent of freshly baked rolls had them running to the kitchen. From that moment, these pumpkin cinnamon rolls became a seasonal tradition.
This isn’t just another cinnamon roll recipe—it’s layered with cozy spices and fall flavor that hugs you with every bite. You’ll love how pillowy the dough turns out, how rich the filling tastes, and how that maple cream cheese icing slowly melts into the swirls, creating sticky, sweet perfection.
The Cozy Combo: Pumpkin + Spice + Maple
The flavor trio of pumpkin, cinnamon, and maple is why these rolls never last long on the table. The pumpkin dough stays soft and tender thanks to real canned pumpkin, while the filling combines brown sugar, cinnamon, nutmeg, and cloves for that deep, aromatic swirl. And then there’s the icing. A thick, velvety maple cream cheese topping that seeps into every roll while still warm, adding just the right amount of sweetness.
What makes these pumpkin cinnamon rolls truly special is how simple they are to pull together, even on a busy weekend. You can even prep them the night before, making your fall mornings even easier.
And if you love pumpkin treats as much as we do, you’ll also want to check out my Pumpkin Cheesecake Bars or the ultra-moist Pumpkin Spice Gooey Cake for even more fall baking magic.
Print
Pumpkin Cinnamon Rolls (Soft, Cozy, and Maple-Frosted)
Soft pumpkin cinnamon rolls filled with a gooey cinnamon swirl and topped with maple cream cheese icing.
- Total Time: 2 hours 45 minutes
- Yield: 10–12 rolls 1x
Ingredients
1/3 cup whole milk
2 tbsp unsalted butter
1/2 cup canned pumpkin
1/4 cup granulated sugar
1/4 tsp ground nutmeg
1/2 tsp salt
1 large egg
2 1/4 tsp yeast
2 2/3 cups all-purpose flour
6 tbsp unsalted butter (filling)
1/2 cup brown sugar
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp ginger
1/4 tsp cloves
4 oz cream cheese
3 tbsp maple syrup
1 tbsp milk
2/3 cup confectioners’ sugar
1/8 tsp cinnamon (optional)
Instructions
1. Warm milk and butter until just melted.
2. Whisk pumpkin, sugar, nutmeg, salt, milk mixture, egg, and yeast.
3. Add flour gradually and mix into a soft dough.
4. Knead dough for 5 minutes until elastic.
5. Let dough rise for 2 hours in warm place.
6. Mix filling ingredients and set aside.
7. Roll out dough into 10×14 rectangle.
8. Spread filling, roll tightly, and slice 10–12 rolls.
9. Place in greased pan and rise 1 hour more.
10. Bake at 350°F for 22–28 minutes.
11. Make icing while rolls cool slightly.
12. Spread icing on warm rolls and serve.
Notes
Use pure pumpkin puree, not pie filling.
Don’t skip the second rise for tall, fluffy rolls.
Store leftovers in airtight container up to 5 days.
Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 24g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Ingredients & Baking Tips for the Best Pumpkin Cinnamon Rolls
Pantry Staples with a Pumpkin Twist
The beauty of these pumpkin cinnamon rolls is that they start with everyday ingredients—but come together to create something truly irresistible. From the tender pumpkin-infused dough to the spiced brown sugar filling and that luxurious maple cream cheese icing, every element brings fall flavor to the forefront.
Here’s exactly what you’ll need for each part of the recipe:
| Component | Ingredients |
|---|---|
| Pumpkin Dough | 1/3 cup whole milk, 2 tbsp unsalted butter, 1/2 cup canned pumpkin, 1/4 cup granulated sugar, 1/4 tsp nutmeg, 1/2 tsp salt, 1 large egg, 2¼ tsp yeast, 2⅔ cups all-purpose flour |
| Filling | 6 tbsp unsalted butter (softened), 1/2 cup brown sugar, 1 tbsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp allspice, 1/4 tsp ground ginger, 1/4 tsp ground cloves |
| Maple Icing | 4 oz cream cheese, 3 tbsp pure maple syrup, 1 tbsp milk, 2/3 cup confectioners’ sugar, 1/8 tsp cinnamon (optional) |
Using canned pumpkin instead of pie filling is key here. You want pure pumpkin for its earthy richness—not sweetened versions. If you’re like me and always have extra pumpkin after baking Pumpkin Oatmeal Cookies, this is a great way to use it up!
Tricks to Get That Soft, Gooey Texture
Getting bakery-soft pumpkin cinnamon rolls at home is easier than you think, but there are a few tricks you shouldn’t skip:
- Warm the milk and butter properly: You want it lukewarm, around 105–115°F. Too hot and you’ll kill the yeast; too cold and it won’t activate.
- Use room temperature ingredients: Eggs and pumpkin puree blend better at room temp, making for a more cohesive dough.
- Add flour gradually: Don’t dump it all in at once. Start with the base amount and only add more if the dough feels too sticky. A slightly tacky dough will yield the softest rolls.
- Knead thoroughly: Whether you’re using a mixer or your hands, knead the dough for a full 5 minutes. This activates the gluten and gives your rolls structure and that perfect chew.
- Test your dough with a poke or “windowpane”: Press it with your finger—if it slowly springs back, you’re good. Or stretch a piece gently until light passes through without tearing. That’s how you know it’s ready to rise.
If you’re into healthier spins, try swapping in white whole wheat flour or adding a touch of oat flour—like I do in my Healthy Pumpkin Bars.
Make sure you don’t skip the resting stages—let the dough rise until doubled. It’s the key to those tall, soft spirals that make pumpkin cinnamon rolls so irresistible.
Step-by-Step Guide to Make Pumpkin Cinnamon Rolls at Home
Knead, Rise, Roll, Repeat
Let’s break it down—making soft, bakery-style pumpkin cinnamon rolls is all about pacing and process. If you’ve baked yeast-based dough before, you’re already halfway there. And if not? Don’t worry, this method is beginner-friendly.
Step 1 – Warm the base
In a saucepan or microwave, gently warm the milk and butter until the butter is just melted. The temperature should be lukewarm—not hot to the touch (around 105–115°F). This is crucial for activating the yeast properly.
Step 2 – Build the dough
In a large mixing bowl (or stand mixer), whisk together pumpkin puree, sugar, nutmeg, and salt. Add in the warm milk/butter mix, egg, and yeast. Slowly incorporate 1 cup of flour and mix. Then add the remaining 1⅔ cups of flour and mix until you get a sticky, shaggy dough.
Step 3 – Knead for structure
Using the dough hook or your hands on a floured surface, knead the dough for 5 minutes. It should be smooth and elastic. If it’s sticking too much, add only a teaspoon of flour at a time. Don’t overdo it—you want soft pumpkin cinnamon rolls, not dry ones.
Step 4 – Let it rise
Lightly oil a bowl, place your dough inside, and turn it to coat. Cover and let it rise in a warm spot for about 2 hours until it doubles in size. While you wait, prep your filling.
Step 5 – Make the filling
Mix together softened butter, brown sugar, cinnamon, nutmeg, allspice, cloves, and ginger. This blend creates that classic pumpkin spice aroma we all love—similar to what you’ll smell baking my Pumpkin No-Bake Cookies.
Bake, Ice, Serve: The Sweet Ending
Step 6 – Roll it out & fill
Once the dough has doubled, punch it down gently to release air. On a lightly floured surface, roll it into a 10×14-inch rectangle. Spread the spiced butter-sugar mixture evenly all over the surface—edge to edge.
Step 7 – Slice & arrange
Starting at the long end, roll the dough tightly into a log. Use a serrated knife or unflavored dental floss to cut 10–12 equal rolls. Arrange them in a greased 9×13-inch or round baking dish.
Step 8 – Final rise
Cover and let the rolls rise again for about 1 hour until they puff up. This second rise is what gives the pumpkin cinnamon rolls that sky-high swirl.
Step 9 – Bake
Preheat your oven to 350°F. Tent the rolls with foil halfway through to avoid over-browning. Bake for 22–28 minutes, or until lightly golden.
Step 10 – Make the icing
While the rolls bake, mix cream cheese, maple syrup, milk, and confectioners’ sugar until smooth. Add a pinch of cinnamon if you like. When the rolls come out of the oven, spread half the icing over the warm rolls so it melts into the layers. Add the rest once they cool for that thick, luscious topping.
If you’re a visual learner, this technique is similar to how I build layers in my Pumpkin Cream Cheese Swirl Muffins—flavor-packed swirls and all.
These pumpkin cinnamon rolls are best served fresh and warm, but they reheat beautifully the next day—if they last that long.
Customizations, Storage & FAQ on Pumpkin Cinnamon Rolls
How to Customize Your Rolls
One of the best parts about pumpkin cinnamon rolls is how flexible they are. Whether you’re baking for a crowd, prepping ahead for holiday mornings, or putting your own spin on the spice blend, this recipe can handle it.
- Want added crunch? Toss in chopped pecans or walnuts inside the filling for a toasty texture.
- Overnight option: Make the rolls ahead, arrange them in the pan, cover tightly, and refrigerate overnight. The next morning, let them rise at room temperature for about an hour before baking.
- Glaze swap: Instead of maple cream cheese icing, try a vanilla glaze or even a drizzle of browned butter icing for deeper flavor.
- Filling variations: Swap the cinnamon-heavy blend for pumpkin pie spice or experiment with cardamom or orange zest for something unique.
These swaps work great if you’re serving different pumpkin goodies on the same table, like Pumpkin Banana Bread or Pumpkin Streusel Pancakes.
Storage & Reheating Tips
Pumpkin cinnamon rolls store beautifully, and that means more opportunities to enjoy them all week long:
- Room temp: Keep covered on the counter for up to 2 days.
- Refrigerate: Store in an airtight container for up to 5 days. Just warm in the microwave for 15–20 seconds before serving.
- Freezing: You can freeze unfrosted rolls after baking for up to 2 months. Thaw, warm, and frost right before serving.
And just like that, your kitchen is ready for cinnamon-swirled perfection on demand.
Answering Your Pumpkin Cinnamon Roll Questions
Can I add pumpkin to cinnamon rolls?
Yes! Adding pumpkin to the dough gives the rolls extra moisture, flavor, and a tender, fluffy texture that regular cinnamon rolls often lack.
Do pumpkin and cinnamon go together?
They’re made for each other. Pumpkin’s earthy sweetness is perfectly balanced by the warmth of cinnamon, making it a beloved combo in fall baking.
What is the secret ingredient in cinnamon rolls?
In this version, it’s maple syrup in the icing. It brings an unexpected richness that blends perfectly with the spiced pumpkin filling.
What flavors pair well with pumpkin?
Cinnamon, nutmeg, cloves, ginger, vanilla, maple, and even orange zest. These flavors bring out the best in pumpkin and work beautifully together in both sweet and savory dishes.
Conclusion
Whether you’re new to baking or just looking for a fresh twist on a cozy classic, these pumpkin cinnamon rolls will become your fall favorite. They’re warm, spiced, soft in the center, and finished with the creamiest maple icing you’ve ever tasted. Prep them the night before or enjoy fresh out of the oven on a crisp morning—they’re the kind of comfort food that brings people together.
If you loved this recipe, you’ll also enjoy Pumpkin No-Bake Cookies and Healthy Pumpkin Bars for more cozy kitchen moments.
For more delicious recipes and updates, follow us on Facebook!
