Name: Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting
Prep time: 30 min
Cook time: 25 min
Total time: 1 h
Yield: 12 rolls
Cuisine: American
Ingredients: 3 ¼ cups all-purpose flour; 2 ¼ teaspoon active dry yeast; ½ cup pumpkin puree; ½ cup milk, warmed; ⅓ cup granulated sugar; ¼ cup unsalted butter, melted; 1 egg; 1 teaspoon salt; 1 ½ teaspoon ground cinnamon; ¼ cup brown sugar; 4 oz cream cheese, softened; ¼ cup unsalted butter, softened (for frosting); 1 teaspoon ground cinnamon (for frosting); 1 cup powdered sugar; ½ teaspoon vanilla extract

Hey y'all! If you're ready to bring a touch of cozy autumn magic into your kitchen, these Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting are about to become your new obsession. They’re pillowy soft, perfectly spiced, and smothered in the dreamiest cream cheese icing. Whether it's for Sunday brunch, a holiday breakfast, or your next family get-together, these rolls are bound to wow your crowd (and your taste buds!). Let's get cooking!

Why You'll Love This Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting Recipe

Extra soft and fluffy thanks to real pumpkin puree.
Warm fall spices and a sweet swirl make every bite irresistible.
The homemade cinnamon cream cheese frosting adds incredible richness.
Perfect for breakfast, brunch, or a show-stopper dessert.
Can be made ahead and baked fresh in the morning for ultimate convenience.

Ingredients for Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting

For the Dough

¾ cup whole milk, warmed to 110°F
¼ cup granulated sugar
2 ¼ teaspoons active dry yeast (1 packet)
½ cup pumpkin puree (not pumpkin pie filling)
¼ cup unsalted butter, melted
1 large egg, room temperature
3 ½ cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons pumpkin pie spice

For the Filling

⅓ cup unsalted butter, softened
¾ cup light brown sugar, packed
2 tablespoons ground cinnamon
½ teaspoon pumpkin pie spice

For the Cinnamon Cream Cheese Frosting

4 oz (½ block) cream cheese, softened
3 tablespoons unsalted butter, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
Pinch of salt

Directions: How to Make Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting

Step 1: Proof the Yeast & Prepare Wet Ingredients

In a large bowl or the bowl of a stand mixer, combine warm milk and granulated sugar. Sprinkle yeast over the top and let sit until foamy, about 5-7 minutes.
Add pumpkin puree, melted butter, and egg to the mixture. Stir until smooth.

Step 2: Make the Dough

Add 3 cups of flour, salt, and pumpkin pie spice. Mix on low speed (using a dough hook) until combined, then add the remaining flour as needed (dough should be soft and a bit sticky, but pull away from the sides).
Knead by hand or in the mixer for 5-7 minutes until smooth and elastic.

Step 3: First Rise

Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 to 1.5 hours.

Step 4: Prepare Filling

Mix softened butter, brown sugar, cinnamon, and pumpkin pie spice together until well combined.

Step 5: Assemble the Rolls

Punch down the risen dough and roll it out on a floured surface into a 16x12 inch rectangle.
Spread the cinnamon sugar filling evenly over the dough, leaving a ½-inch border.
Tightly roll up the dough jelly-roll style, starting from the longer side. Pinch the seam to seal.
Slice into 12 equal rolls using a sharp knife or dental floss.

Step 6: Second Rise

Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise until almost doubled, about 30-40 minutes.

Step 7: Bake

Preheat oven to 350°F (175°C). Bake for 22-25 minutes, until the rolls are puffy and lightly golden. Don't overbake!

Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting

Step 8: Make the Cinnamon Cream Cheese Frosting

Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, cinnamon, and salt; beat until smooth and fluffy.
Spread frosting generously over warm rolls. Serve and enjoy!

Notes for the Best Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting

If you don't have pumpkin pie spice, use a blend of cinnamon, nutmeg, ginger, and cloves (find homemade versions at Simply Recipes).
For perfectly soft rolls, check for doneness by gently lifting a middle roll; it should be set but not dry.
To prep ahead, assemble rolls and refrigerate overnight before the final rise and bake in the morning (learn more at King Arthur Baking).

Variations for Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting

Pecan Pumpkin Rolls: Add ½ cup chopped pecans into the filling for extra crunch.
Maple Glaze: Swap the cream cheese frosting for a maple glaze (replace vanilla with 2 tablespoons of pure maple syrup).
Vegan Adaptation: Use plant-based milk, vegan butter, and dairy-free cream cheese for a vegan treat.

Required Equipment for Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting

Stand mixer (or large mixing bowl and wooden spoon)
Measuring cups and spoons
Rolling pin
Sharp knife or unflavored dental floss
9x13-inch baking dish
Mixing bowls
Plastic wrap or clean towel

Storage Instructions: Keeping Your Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting Fresh

Store frosted rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, freeze unfrosted rolls tightly wrapped for up to 2 months; thaw overnight and frost before serving.

Serving & Pairings for Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting

Enjoy warm with a hot cup of chai tea or coffee.
Serve alongside a fall fruit salad or crispy bacon for brunch.
Drizzle extra cream cheese frosting for an indulgent dessert experience.

Pro Tips for Perfect Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting

Use room temperature ingredients for the fluffiest dough texture.
Don't overbake—watch for rolls to be just golden; a thermometer inserted should read 190°F (see more on bread doneness at The Kitchn).
Let the rolls cool for 10 minutes before frosting so the icing gets perfectly melty but not runny.

FAQ: Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting

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

No, use 100% pure pumpkin puree for best results—pumpkin pie filling contains added sugars and spices that will throw off the balance.

Can I make these Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting ahead of time?

Absolutely! Assemble the rolls, cover, and refrigerate overnight before the final rise; just bring to room temp and bake in the morning.

How do I cut cinnamon rolls without squishing them?

Use unflavored dental floss to "slice" each roll cleanly without compressing the dough.

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes (including rises)
Yield: 12 cinnamon rolls

Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting