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Pumpkin Cinnamon Rolls Recipe Easy
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Pumpkin Cinnamon Rolls Recipe

These homemade Pumpkin Cinnamon Rolls are soft, fluffy, and filled with warm fall spices. The pumpkin puree in the dough keeps them moist while the spiced filling adds rich flavor. Topped with creamy frosting, they’re the perfect treat for cozy mornings or festive gatherings.
Prep Time2 hours 30 minutes
Cook Time25 minutes
Total Time2 hours 55 minutes
Method: Baking
Cuisine: American / Fall Baking
Keyword: Pumpkin Cinnamon Rolls Recipe
Servings: 12
Calories: 310kcal

Ingredients

For the Dough

  • 1/3 cup whole milk lukewarm
  • 2 tbsp unsalted butter melted
  • 1/2 cup pumpkin puree not pie filling
  • 1/4 cup granulated sugar
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 large egg
  • 2 1/4 tsp instant or active dry yeast 1 packet
  • 2 2/3 cups all-purpose flour plus extra for kneading

For the Filling

  • 6 tbsp unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves

For the Frosting

  • 4 oz cream cheese softened
  • 3 tbsp pure maple syrup
  • 1 tbsp milk
  • 2/3 cup powdered sugar sifted
  • 1/8 tsp ground cinnamon optional

Instructions

  • Warm milk and butter together until butter melts. Ensure it’s lukewarm, not hot.
  • In a mixing bowl, whisk pumpkin puree, sugar, nutmeg, and salt. Add milk mixture, egg, and yeast. Mix well.
  • Gradually add flour until a soft, slightly sticky dough forms.
  • Knead for 5 minutes by hand or mixer until dough passes the windowpane test.
  • Place in a greased bowl, cover, and let rise for 2 hours or until doubled.
  • Roll dough into a 10×14 inch rectangle. Spread butter and sprinkle spice-sugar filling evenly.
  • Roll tightly and cut into 10–12 even pieces. Arrange in a greased baking dish.
  • Cover and let rise again for 1 hour.
  • Bake at 350°F (177°C) for 22–28 minutes, covering with foil after 15 minutes if browning too fast.
  • Beat cream cheese, maple syrup, and milk. Add powdered sugar (and cinnamon if using). Spread frosting over warm rolls.

Notes

  • Use blot-dried homemade pumpkin puree if not using canned.
  • To slice cleanly, use unflavored dental floss instead of a knife.
  • Overnight option: After shaping, refrigerate rolls up to 14 hours. Let rise 1 hour at room temperature before baking.
  • Freeze unbaked rolls before second rise, or freeze baked rolls for up to 3 months.

Nutritional Facts (per roll, with frosting)

  • Calories: 310
  • Carbohydrates: 46 g
  • Sugar: 19 g
  • Protein: 5 g
  • Fat: 10 g
  • Saturated Fat: 5 g
  • Fiber: 2 g
  • Vitamin A: 40% DV
  • Calcium: 6% DV
  • Iron: 10% DV