Pumpkin Cinnamon Rolls.

Soft Pumpkin Cinnamon Rolls filled with a gooey cinnamon swirl and topped with maple cream cheese icing.

Soft Pumpkin Cinnamon Rolls with Maple Cream Cheese Glaze

I have gotten so many requests for pumpkin cinnamon rolls this year. I just love the way you all think. Pure geniuses, I tell ya. It was only a matter of time before I dove into the world of yeasted pumpkin dough. That’s right, pumpkin IN the dough. And I am so thankful I took the plunge.

These incredibly gooey cinnamon rolls have to be my favorite breakfast indulgence… ever. Unraveling each doughy pumpkin coil and tasting the melty pumpkin spices inside is my definition of “autumn heaven.” Look that phrase up in the dictionary; a picture of THESE rolls will be shown.

I’m on a total pumpkin binge right now and this is only the beginning of Sally’s 2013 Pumpkin Madness. Fellow Baltimorians: if pumpkin is sold out of your grocery store, I am likely the culprit…

Delicious Pumpkin Cinnamon Rolls made completely from scratch. A must make this fall season! Recipe by sallysbakingaddiction.com

Drenching today’s glorious pumpkin pastries is a homemade maple cream cheese glaze.  I love maple and pumpkin together and am dying to make a batch of pumpkin pancakes just so I can drown them in maple syrup. Total comfort food, am I right?

I made today’s spiced-pumpkin rolls late yesterday morning so I could get some good pictures of them in the afternoon light.  I tasted one and vowed to save the rest for breakfast today. But I couldn’t hold off! I had a pumpkin cinnamon roll for dinner. With a salad. Life’s all about balance, right?

Want to make a batch of these irresistible pumpkin cinnamon rolls at home? Make sure you read the details I’ve described below before making the recipe.

First things first. Make your pumpkin dough. Warm 1/3 cup of milk with 2 Tablespoons of butter. Please use milk with a fat in it like 1% or 2%. The rolls don’t taste as dreamy with nonfat milk. Warm the two together until the butter is *just* melted.  A few butter specks is OK.  You want the mixture lukewarm, not scorching hot. Then, using your electric mixer, beat pumpkin puree, brown sugar, a dash of nutmeg, and salt together on medium speed. Add your warmed milk/butter to this mixture and beat until combined. Then add 1 beaten egg and the yeast. Beat all of this together for 30 seconds.

Now let’s talk about the flour. The first time I made these rolls, I used all-purpose flour.  The rolls were wonderful, but the second time I made them I chose to use bread flour. The bread flour makes them much softer! You may use all-purpose flour, but just know that the rolls will be slightly softer using bread flour.

After the dough is rolled out and covered with your filling, roll it up tightly and cut into 10-12 pieces. Arrange the rolls into a 9-inch pie or square dish, or an 11×7 baking pan. Allow the rolls to rise again until double in size, for about 1 hour. During this time you can light fall candles, browse Pinterest, and vacuum your living room. Which is exactly how I spent that time waiting. 😉

Or use my overnight option, which I noted at the bottom of the recipe below. That step saves time in the morning. Now it’s time to bake them! My rolls took about 26 minutes. I covered them for the last 10 minutes to prevent the tops of browning too much. All ovens are different and I would say to keep an eye on them after 20 minutes.

Delicious Pumpkin Cinnamon Rolls made completely from scratch. A must make this fall season! Recipe by sallysbakingaddiction.com

And now? The maple cream cheese glaze. I highly recommend you use pure maple syrup for the best flavor.  First, beat 3 Tablespoons of softened cream cheese (not low fat).  Once smooth, add 1/4 cup of pure maple syrup, 2 Tablespoons of milk, and 1 cup of confectioners’ sugar.  Beat it all into creamy perfection. And slather it all over the warm pumpkin cinnamon rolls.

Pumpkin Cinnamon Rolls - pure maple syrup for the glaze

The pumpkin cinnamon rolls taste best when they are warm. The gooey brown sugar/pumpkin spice filling will get all over your fingers.  The sticky maple cream cheese glaze will melt into every crevice. The soft insides of the pumpkin dough will make you wish it was pumpkin season all year (in my world, it is).

Because of pumpkin’s dense nature, the rolls aren’t as pillowy as my traditional cinnamon rolls. However, they’re still extremely soft and just as scrumptious. I hope to make these rolls again for my family over Thanksgiving. I get all of my pumpkin-lovin’ from them. My dad loves pumpkin pie even more than I do!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Pumpkin Cinnamon Rolls

Super soft Pumpkin Cinnamon Rolls filled with a gooey cinnamon swirl and topped with maple cream cheese icing.


Pumpkin Dough

  • 1/3 cup (80 ml) milk*
  • 2 Tablespoons (30 grams) unsalted butter
  • 1/2 cup (120 grams) 100% pure pumpkin
  • 2 Tablespoons (30 grams) packed dark brown sugar (or light brown)
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 2 and 1/4 teaspoons (1 standard package) instant active dry yeast
  • 2 and 1/2 cups  bread flour (340 grams) OR all-purpose flour (315 grams)* (measured correctly)


  • 1/2 cup (100 grams) packed dark or light brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon EACH ground nutmeg and ground cloves*
  • 1/4 teaspoon ground allspice*
  • 3 Tablespoons (45 grams) unsalted butter, melted

Maple Cream Cheese Glaze

  • 3 oz (84 grams) full-fat cream cheese, softened to room temperature
  • 1/4 cup (82 grams) pure maple syrup
  • 2 Tablespoons (30 ml) milk
  • 1 cup (120 grams) confectioners' sugar, sifted 


  1. Read all of the instructions typed out in the post above before beginning the recipe.
  2. Make the dough: warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is *just* melted.  A few butter specks is OK.  You want the mixture lukewarm (105-115F degrees), not scorching hot.  Set aside. Using your electric mixer with paddle attachment, beat pumpkin puree, brown sugar, a dash of nutmeg, and salt together on medium speed. Add your warmed milk/butter to this mixture and beat until combined. Then add 1 beaten egg and the yeast. Beat all of this together for 30 seconds, then turn your mixer to low speed and add 1 cup of flour. Mix for 5 full minutes, scraping down the sides of the bowl frequently.  Add 1 and 1/4 cups more flour and beat for 1 more minute. The dough will be VERY, very, very soft. Place dough into a bowl coated with nonstick spray.  Turn the dough around in the bowl so all sides of the dough are coated.  Cover tightly with plastic saran wrap and allow to rise in a warm, draft-free place until doubled in size. This will take about 60-75 minutes. I place my dough into an oven that I pre-heated to 200F degrees and then turned off. Read above for more specific details.
  3. The dough will be very puffy after this time. See above for how the dough should look.  Punch the dough down to deflate it and turn it out onto a lightly floured surface, a pastry mat, or a silicone baking mat. Knead the dough a few times to form a smooth dough.  You will need to add 1/4 cup more flour to make it easy to handle. The dough will stick to your hands, so flour your hands as well. You want the dough as soft as possible, so don't go adding too much flour. Anywhere from 1/4 cup to 1/3 cup would be OK.
  4. Make the filling: Roll the dough out into a 16x10 inch rectangle. Combine the brown sugar, cinnamon, and spices into a small bowl.  Spread the top with melted butter and then sprinkle evenly with brown sugar mixture. See above for a photo. Roll it up tightly. Using a very sharp knife, cut into 10-13 pieces, about 1.5 inches each. (I cut the ends off of my dough log, so I have 11 rolls). Arrange rolls into a 9-inch or 11x7 inch pan that has been lightly sprayed with nonstick spray. Allow the rolls to rise again in a warm, draft-free place until doubled in size. This takes about 1 hour (or use my overnight option, detailed below).
  5. Preheat oven to 350F degrees. Bake the rolls for 22-28 minutes, covering with aluminum foil at the 15 minute mark to prevent heavy browning. My rolls took 24 minutes.
  6. Make the glaze: Using a handheld or stand mixer with a paddle attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the sifted confectioners' sugar and beat on medium speed until creamy. Pour over warm cinnamon rolls. Rolls taste best served on the same day, though they remain fresh for one day covered tightly at room temperature. Unglazed rolls freeze well up to 2 months.

Recipe Notes:

*For the milk: please use milk with fat in it, such as 1% or 2%, or whole if you want a soft-textured roll.

*For the flour: As mentioned in the post above, I found that my rolls were softer using bread flour, as opposed to using all-purpose flour.

*2 teaspoons pumpkin pie spice may be used instead of the starred spices listed in the filling. 

Overnight: Prepare the rolls through step 4. Instead of allowing the cut rolls to rise in a warm environment, place the pan into the fridge and allow the rolls to rest for up to 14 hours before baking. When it’s time to bake the next day, allow the rolls to come up to room temperature and rise for 1 hour on the counter, or until almost doubled in size. Then, bake as directed.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


A couple step-by-step shots to help guide you.

The dough, risen:

Pumpkin Cinnamon Roll Dough


Rolling out the dough:

Pumpkin Cinnamon Roll Dough


Cut & ready to rise again:

Pumpkin Cinnamon Rolls - cut and ready to rise


Doubled in size after rising:

Pumpkin Cinnamon Rolls - after rising, ready to be baked


Yum!  See more breakfast recipes, including some healthier options.



  1. I answered my own question … Bread machine worked great and I let the dough rise in there for a while. 🙁

  2. Would the dough work in a bread machine? Thanks!

  3. I’ve made these four times now. Each and every time they’ve come out amazing. I’ve had two people who are self-proclaimed “not a fan of pumpkin” try these and love them, which lets you know what the rest of those who’ve tried them think. Thank you for sharing this wonderful recipe! I’ll be making them again and again and again!

  4. These cinnamon rolls are beyond awesome! Made these last night. Had to wait though for a couple of hours for the dough to rise before putting the filling. Did put them in a warmed oven. They came out so soft and fluffy. They’re so addictive, I could finish a whole batch. This is the first recipe of yours that I tried. Will definitely try your other recipes. Thanks heaps!

  5. Hi Sally! I plan to make this for my friends, but I guess these are too many of the. So, I plan to halve the recipe. But, is it okay to halve the recipe? I’m not so sure because it only calls for 1 tbsp of butter in it. Thanks 🙂

  6. I’ve made this a couple of times, and I think it bears mentioning that although you don’t specify in the recipe, it’s really important to use Grade B maple syrup rather than Grade A. The Grade A doesn’t really have much flavor to it.

  7. Hi 
         Sally I just wanted to let you know that I had ran across your recipe for pumkin rolls. Let me tell you something they are the bomb .I will always make this recipe I loved the flavor texture and every thing about it. Thank you for sharing it with every one. 

  8. I just made these …OMGosh they are AMAZING thank you so much for this recipe I will be making these a lot ! 

  9. Hi!  Yeast is very intimidating to me.  Help!  For this recipe, do I need to proof the yeast first? Or do I just toss it in and start beating with the other ingredients? 

  10. hi sally! basically it’s fall and i wanted to try something new because i just bought this awesome pumpkin puree in the store and i’ve never made something with pumpkin mainly because i’m not really fond of them. so i stumbled upon your recipe since it popped up first, and i tried it, fearlessly.. and it came out wonderfully!! i’m 14 years old and i cant thank you enough for coming out with this recipe. the only thing that bugs me is the glaze, which seems too sweet for me, maybe decrease the sugar amount a little bit? Overall, i adore this recipe and everyone must try this!

  11. I love the idea, but I might need another recipe. These rolls were yummy, but there wasn’t enough pumpkin flavor for my taste. Maybe next time,  I’ll use pumpkin butter in place of puree. Of course, it may just be so late in the pumpkin season that my pumpkin tolerance is ridiculously high. ;0)

  12. Hi Sally,
    I can not find the packets of instant active yeast anywhere.  In my cabinet I have red star active dry yeast (not instant) and red star platinum premium instant yeast.  Which do you think would be best? And what should I expect in terms of change in rising time?  Thanks so much! 

  13. Baked these rolls this morning and I love the flavors. The dough is not too sweet and I’m a big fan of the cloves in the filling. The addition of maple syrup in the cream cheese icing was also a nice touch. Thanks for the recipe!

  14. Just made these and they’re amazing! I would prefer the pumpkin flavor was a little stronger but they were good all the same. Dough is sooooo sticky! Came out amazing though…love them.

  15. Can I substitute white whole wheat flour?

  16. How would you recommend mixing the dough if you don’t have a mixer with a paddle attachment? Just with a spoon or hands? I have a hand mixer with the little beaters too…would that work? Going to make these when my fiancé comes to visit me this weekend! He LOVES cinnamon rolls and pumpkin things, so this sounds like the perfect combination for fall!! 

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