Delicious Pumpkin Cinnamon Rolls Recipe

There’s nothing that says fall baking quite like homemade Pumpkin Cinnamon Rolls. Soft, fluffy, and filled with cozy spices, these rolls bring together the best flavors of autumn, cinnamon, nutmeg, ginger, and pumpkin. Finished with a smooth cinnamon cream cheese frosting, they’re the ultimate comfort bake for crisp mornings or festive gatherings.

🍁 Why You’ll Love This Recipe

These Pumpkin Cinnamon Rolls combine the fluffiness of a classic cinnamon roll with the rich, earthy flavor of pumpkin and warm fall spices. They’re perfect for weekend brunch, Thanksgiving morning, or any time you want your home to smell like fall.

🕒 Prep & Bake Time

Prep Time: 30 minutes Rising Time: 2 hours 30 minutes Cook Time: 18 minutes Total Time: 3 hours 18 minutes Servings: 12 rolls

🍞 Ingredients

Dough

1 cup warm whole milk 4 teaspoons active dry yeast 1/2 cup granulated sugar, divided 1/2 cup melted butter 1 cup canned pumpkin (or homemade pumpkin purée) 2 large eggs, room temperature 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 6 to 8 cups all-purpose flour

Filling

1 1/3 cup packed light brown sugar 4 tablespoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 612 tablespoons softened butter

Cinnamon Cream Cheese Frosting

1/2 cup softened butter 8 oz softened cream cheese 1 teaspoon vanilla extract 4 cups powdered sugar 1 teaspoon ground cinnamon

👩‍🍳 Instructions

Proof the Yeast: In a large mixing bowl or stand mixer, combine warm milk, yeast, and a pinch of sugar. Let it sit for a few minutes until the mixture becomes foamy. Make the Dough: Add the remaining sugar, melted butter, pumpkin purée, and egg. Stir well. Add salt, baking powder, baking soda, and 2 cups of flour. Mix until smooth. Gradually add the remaining flour, ½ cup at a time, until the dough pulls away from the sides of the bowl. The dough should be soft and slightly tacky. Knead: Knead for several minutes until smooth and elastic. Add more flour if needed. First Rise: Divide the dough into 2 equal portions Place the dough in a 2 greased bowls, cover, and let rise for about 1 to 1½ hours, or until doubled in size. Prepare the Filling: Mix the brown sugar, cinnamon, ginger, nutmeg, and cloves in a bowl.

Set aside. Roll Out one of the Doughs: Punch down the dough and roll it out on a lightly floured surface into an 18×20-inch rectangle. Spread softened butter evenly, leaving a 1-inch border. Sprinkle 1/ of the spiced sugar mixture over the top. Shape the Rolls: Roll the dough tightly from the short end and pinch the seam closed.

Cut into 12 slices (about 1½ inches thick) and place in a greased 9×13-inch pan. repeat with second dough. Second Rise: Cover with a cloth and let rise for 1 hour.

A side note, you will notice I have foil in the corner of the pan. I cut my rolls slightly larger and ended up with 11 instead of 12 The foil in the corner allows the remaining cinnamon rolls to raise properly and not spread out.

Bake: Preheat oven to 375°F. Bake for 17–25 minutes, until golden brown and the centers are set.

Make the Frosting: Beat butter and cream cheese together for 2 minutes until light and fluffy. Add vanilla, powdered sugar, and cinnamon. Whip for a few more minutes until smooth. Spread over warm rolls and enjoy!

 What I Learned About Pumpkin Cinnamon Rolls

This batch of Pumpkin Cinnamon Rolls turned out absolutely delicious, soft, tender, and beautifully spiced. The flavor was cozy and comforting, but I found myself craving that deeper pumpkin pie taste that truly defines fall baking.

Next time, I’ll be adding pumpkin pie spice directly into the dough to enhance those classic warm notes of cinnamon, nutmeg, ginger, and clove. I think that extra layer of spice will give the rolls that unmistakable pumpkin pie flavor we all love during the holidays.

If you’ve made these pumpkin spice cinnamon rolls, I’d love to hear your thoughts!

 Did you add extra spices or tweak the recipe in your own way?

Share your results and tips in the comments below — let’s swap ideas and make this fall favorite even better together.

One more tip

 What Happens When You Add Spices to Dough

1. They Change the Dough’s Flavor (and Color)

• Spices like cinnamon, nutmeg, cloves, or ginger will flavor the dough throughout instead of just in the filling — giving you a more uniform, aromatic roll.
• The dough may turn a warm golden-brown or orange tone (especially with pumpkin and cinnamon).

 Good for: rolls where you want the spice in every bite (e.g., pumpkin cinnamon rolls, gingerbread buns).

2. They Can Slightly Slow Yeast Activity

• Some strong spices — especially cinnamon and cloves — contain compounds that inhibit yeast a bit.
• Too much can make your dough rise more slowly or not as high.

 Rule of thumb:

Keep total ground spices in the dough to 1 to 1½ teaspoons per 3–4 cups of flour if you’re using yeast.

You can always add more spice to the filling or frosting, where it won’t affect fermentation.

3. They Add Warmth but May Soften Gluten Structure

• Spices and pumpkin puree both affect gluten formation slightly, leading to a softer, more tender dough (which is nice for rolls).
• If you find the dough gets a bit too soft, you can add an extra tablespoon or two of flour to compensate.

 Best Approach for Pumpkin Cinnamon Rolls

For the perfect balance:

• Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg directly to the dough for a gentle spiced aroma.
• Keep the bolder spice blend in the filling (as your recipe already has) to get that rich, flavorful swirl.

This gives you the “autumn warmth” without sacrificing rise or texture.