Pumpkin Cinnamon Rolls

Wake up to pumpkin cinnamon rolls on chilly fall mornings. Made with pumpkin in the dough and filled with a gooey pumpkin spiced cinnamon swirl, they’re topped with a generous drizzle of maple cream cheese icing. This is a great make-ahead breakfast treat– see my overnight instructions in the full recipe below.

overhead image of pumpkin cinnamon rolls with maple cream cheese icing in a glass baking dish

These aren’t just classic cinnamon rolls with pumpkin spice in the filling. Rather, these are pumpkin cinnamon rolls with real pumpkin IN the dough. These ooey gooey cinnamon rolls might be my favorite breakfast indulgence– ever. Unraveling each doughy pumpkin coil and tasting the melty pumpkin spices inside is the definition of fall breakfast heaven.

pumpkin cinnamon rolls with maple cream cheese icing in a glass baking dish

Why You’ll Love These Pumpkin Cinnamon Rolls

  • Soft and fluffy
  • Real pumpkin in the yeasted dough
  • Filled with warm and cozy fall spices
  • Topped with maple cream cheese icing
  • Perfect for crisp fall mornings
  • Total comfort food

pumpkin cinnamon rolls in a glass baking dish before rising

Pumpkin Cinnamon Roll Dough

This is a rich dough, which means that it’s prepared with fat like milk, butter, and eggs. Rich doughs make soft breads such as monkey bread, regular cinnamon rolls, and cinnamon roll cake. Lean doughs, on the other hand, are made without much fat and produce crusty bread such as artisan breadbagels, and pizza dough.

You need 9 ingredients for pumpkin cinnamon roll dough:

  1. Milk: Liquid activates the yeast. Nondairy or low fat milks are fine, but whole milk produces phenomenal flavor and texture.
  2. Butter: Butter promises a flavorful dough.
  3. Pumpkin: Pumpkin puree adds real pumpkin flavor and lots of moisture for incredibly soft rolls.
  4. Sugar: We use brown sugar for deeper flavor. Sugar feeds the yeast, increases its activity, and tenderizes the dough.
  5. Nutmeg: A pinch of ground nutmeg enhances the pumpkin flavor and adds a little something extra to these rolls.
  6. Salt: You can’t make flavorful bread without salt!
  7. Egg: 1 egg provides structure and flavor.
  8. Yeast: You can use active dry yeast or instant yeast. I recommend Red Star Platinum Superior Baking Yeast, which is an instant yeast blended with natural dough improvers.
  9. Flour: All-purpose flour is the structure of the dough.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

pumpkin cinnamon rolls in a glass baking dish after rising

Overview: How to Make Pumpkin Cinnamon Rolls

  1. Make the dough. Warm the milk and butter together until the butter is *just* melted. In another bowl, beat the pumpkin puree, brown sugar, nutmeg, and salt together. Add the warmed milk/butter and beat until combined, then add the egg and yeast. Add 1 cup of flour and mix for 1 minute. Add 1 and 1/4 cups more flour and beat for 1 more minute. The dough will be very soft. Place the dough into a greased bowl and turn the dough around in the bowl so all sides of the dough are coated. Cover the dough and let it rise.
  2. Knead the dough. Gently punch the dough down and turn it out onto a lightly floured surface. Knead the dough a few times so it is smooth. Knead in a little more flour if it’s too sticky.
  3. Make the filling. Combine the brown sugar, cinnamon, and spices.
  4. Add the filling & slice into rolls. Roll the dough out into a 18×10 inch rectangle. Spread the softened butter and filling evenly on top. Roll it up tightly and use a sharp knife to cut into 11-12 pieces. Arrange rolls into a greased 9-inch or 11×7 inch pan.
  5. Let the rolls rise.
  6. Bake. These rolls take about 22-28 minutes to bake, or until golden brown. Cover them with aluminum foil after 15 minutes to prevent browning.
  7. Make & drizzle the icing. Beat the icing ingredients together. Drizzle onto warm cinnamon rolls.

pumpkin cinnamon rolls in a glass baking dish after baking

pumpkin cinnamon rolls in a glass baking dish

Toppings for Pumpkin Cinnamon Rolls

I love topping these cinnamon rolls with maple cream cheese icing– just 4 ingredients: cream cheese, maple syrup, milk, and some confectioners’ sugar. So simple yet so good!

You could also try plain cream cheese icing from my giant cinnamon rolls, maple icing from my maple cinnamon rolls, caramel icing from my apple cinnamon rolls, or vanilla icing.

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pumpkin cinnamon rolls in a glass baking dish

Pumpkin Cinnamon Rolls

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 25 minutes
  • Total Time: 3 hours, 25 minutes
  • Yield: 11-12 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


Soft pumpkin cinnamon rolls filled with a gooey cinnamon swirl and topped with maple cream cheese icing.


Pumpkin Dough

  • 1/3 cup (80ml) milk*
  • 2 Tablespoons (30g) unsalted butter
  • 1/2 cup (120g) canned pumpkin (not pumpkin pie filling)
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 and 1/4 teaspoons (1 standard package) instant yeast*
  • 2 and 2/3 cups (335g) all-purpose flour (spoon & leveled)


  • 6 Tablespoons (86g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice

Maple Cream Cheese Icing

  • 4 oz (114g) full-fat cream cheese, softened to room temperature
  • 1/4 cup (60ml) pure maple syrup
  • 2 Tablespoons (30ml) milk*
  • 1 cup (120g) confectioners’ sugar, sifted 


  1. 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. You want the mixture lukewarm (105°F (41°C)-115°F (46°C)), not scorching hot. Set aside. Using your stand mixer fitted with a paddle attachment, beat the pumpkin puree, brown sugar, nutmeg, and salt together on medium speed. Add the warmed milk/butter and beat until combined, then beat in the egg and yeast. With the mixer running on low speed, add 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl frequently. Add 1 and 2/3 cups more flour and beat for 1 more minute. Place dough into a greased bowl (a bit of olive oil or nonstick spray to grease works). Turn the dough around in the bowl so all sides of the dough are coated. *If you do not have a stand-mixer, mix the dough together in a large mixing bowl with a wooden spoon or rubber spatula.*
  2. Cover dough tightly with plastic wrap and allow to rise in a warm, draft-free environment until doubled in size. This will take about 1 – 1.5 hours. Here’s what I do: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
  3. Gently punch the dough down to deflate it and turn it out onto a lightly floured surface. Knead the dough a few times so it is smooth. If it is too sticky, knead in a little more flour.
  4. Add the filling: Roll the dough out into a 18×10 inch rectangle. Spread the softened butter evenly on top. Combine the brown sugar, cinnamon, and spices into a small bowl. Sprinkle all over the top. Roll it up tightly. Using a very sharp knife, cut into 11-12 pieces, about 1.5 inches each. Arrange rolls into a greased 9-inch or 11×7 inch pan.
  5. Cover with plastic wrap and allow the rolls to rise again in a warm, draft-free environment until doubled in size. This takes about 1 hour (or use my overnight option, detailed below).
  6. Preheat oven to 350°F (177°C).
  7. Bake the rolls for 22-28 minutes, covering with aluminum foil at the 15 minute mark to prevent heavy browning. Remove from oven and allow to slightly cool as you prepare the icing.
  8. Make the icing: Using a handheld or stand mixer fitted with a paddle or whisk 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 confectioners’ sugar and beat on medium speed until creamy. Drizzle 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.


  1. Overnight Instructions: Prepare the rolls through step 4. Instead of allowing the cut rolls to rise in a warm environment in step 5, 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.
  2. Milk: For softest rolls and richest icing, I suggest a milk with fat in it, such as 2% or whole milk.
  3. Yeast: If using active dry yeast, not an instant, your rise times may be a little longer.
  4. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: pumpkin cinnamon rolls

pumpkin cinnamon rolls with maple cream cheese icing on a white plate


  1. Sprinkle Of Sugar says:

    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.

  2. Can I substitute white whole wheat flour?

    1. Definitely! Same amount.

  3. 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!! 

    1. A hand mixer or a spoon would work. A spoon might be easiest. Hope you both enjoy!

    2. My son & I made these, they’re delicious!! The recipe was right on spot, easy to follow instructions, used my KitchenAid to mix dough & hand mixer to mix the maple cream cheese icing. We heated the oven then turned off to speed up the rising…worked perfectly!
      We are making another batch tonight.
      Thank you for this fabulous recipe, we love pumpkin it makes us feel like they’re a little bit healthy LOL
      How many calories are in one roll?

  4. When you say pumpkin do you mean pumpkin gut of pumpkin meat? Please answer ASAP

    1. She means pumpkin puree, you can buy this in a can. Or, you cut open a pie pumpkin, scrape out the string and seeds, bake until tender, scrape pulp out of skin and puree in a food processor.

  5. Why does your ingredients list say to use 2 and 2/3 cups (335g) all-purpose flour; but your recipe states to put a total of 2 1/4 cups of flour into the dough? I’m a little confused. Thanks!!

    1. In step 2, you may need to add a little more flour so that is why I suggest more in the list. Thank you for asking!

  6. Hi Sally! My brother in law is lactose intolerant, so do you think I can use soy or almond milk? Also, can this recipe be doubled? I like baking extras to fill my freezer

    1. Almond milk works! And I’ve doubled the recipe with no problem 🙂

      1. Thanks so much! Just made it-smells amazing! Can’t wait to taste it! Tagged you on Instagram

  7. As I am not the only one who found this confusing- I suggest changing the recipe here to “2 1/4 cups flour, more if needed”. I just added the full amount written in the ingredient list and managed to save it at the last minute and dump excess flour out. So I hope these turn out ok.

    1. Thanks for the suggestion!

  8. Hi Sally,

    Do you think these could be made in the slow cooker? I’ve been wanting to try your other recipe for slow cooker cinnamon rolls, but love the idea of pumpkin ones!

    1. Shouldn’t be a problem to try in the slow cooker! 🙂

      1. Sarah Borden says:

        Sally- I was wondering the same thing! I just made your slow cooker rolls a week or two ago, and was wondering about modifying these for the slow cooker. Would we follow the same instructions from the slow cooker recipe, just using the ingredients list from this recipe? I’m particularly curious about cook time.

      2. Yes yes yes! Same exactly instructions for my slow cooker cinnamon rolls.

  9. Sally, I’m very confused. I’ve made these pumpkin cinnamon rolls twice before, they are so delicious. However, i made your pumpkin pie to have today as it’s Canadian thanksgiving and have leftover pumpkin purée so I wanted to make these again with what’s left but I swear the last two times I made these, when I read the recipe you recommended bread flour for the softest rolls but now the recipe says all purpose? Am I going crazy or did you change it? Like I swear you called for bread flour! 

    1. Hi Stephanie! I’ve never made cinnamon rolls with bread flour before. I only use it to make bread and sometimes bagels. Are you thinking of a different recipe online? It wasn’t mine!

      1. It’s definitely Ambitious Kitchen she’s thinking of haha, I know this because it’s my go to recipe for classic cinnamon rolls! 🙂

  10. Hi Sally, do you think you could leave these in the fridge for 2 nights? For example, prepare everything Thursday night but take out to bake Saturday morning?
    Let me know if you can 🙂 Thanks!

    1. Hi Taylor! That’s a bit too long for these rolls. Your best bet is to bake on Friday then reheat on Saturday.

  11. I did the overnight rise and made these this morning, they are amazing! I also used homemade pumpkin purée rather than the canned. Came out lovely! 

  12. Thanks for sharing the receipe , Sally. I used homemade pumpkin puree.   I made this yesterday morning n the rolls are still soft this morning.  Great receipe!

  13. Hi Sally,

    I love all your recipes. Would love to try this recipe for a breakfast get together. Am I correct in stating that rolls should be baked then frozen? What is your recommendation on defrosting the frozen rolls?

    Thank you!

    1. Hi Reshma! I suggest freezing the baked rolls, yes. Thaw overnight in the refrigerator or on the counter, then bake at 350°F (177°C) until warmed throughout, about 15 minutes.

  14. Can I use fresh pumpkin puree instead of canned pumpkin?

    1. Sure can! Same amount.

  15. I left the oven on while my dough rose, the first time. Whoops! Can I salvage my dough?

  16. These look and sound amazing!! I know cinnamon rolls aren’t exactly a health food (ha!) but this recipe has a lot more sugar than I expected, with it being in the dough, in the filling,and inthe frosting. If I leave the sugar out of the dough, or use less sugar in both the dough and the filling, will these still bake up the same or will it alter the texture or anything?

    1. Hi Erin! You can slightly reduce the sugar in each component, but I don’t recommend leaving the sugar out of the dough completely. The yeast needs it.

  17. Could I bake these in a glass pan if I turned the oven temperature down 25 degrees? If I split one batch into two 8 x 8″ glass pans, do I need to adjust the baking time? (I need to take 2 pans of rolls to church this coming Sunday)

    1. Hi Nancy! I bake these pumpkin cinnamon rolls in glass pans at the instructed oven temperature. The bake time will be similar, if not exactly the same, if you split the recipe in 2 pans.

  18. Hey, this is a really great recipe! However, after reading the reviews I made some changes. For the filling, I reduced the softened butter and added some extra pumpkin puree. That may be enough for some, but during autumn I basically bleed pumpkin puree. So for the dough I made a tangzhong with 2-3 tbs of pumpkin puree, 5 tbs of flour, and a scant 1/2 cup of whole milk. I then added some cinnamon to the dry ingredients, as well as a handful of nonfat dry milk. I had to add some extra flour while kneading to further compensate for added moisture, and added a small amount of pumpkin puree to the icing. The extra work was worth it! These cinnamon rolls are teeming with pumpkin flavor!

  19. When ever i make my cinnamon rolls i always use Bread flour that is the only kind of flour i use. They are so tender they always turn out like pillows.

  20. Hi Sally,

    I made this pumpkin roll today. It was delicious but I wish it was a bit more fluffier. (I’m sure I didn’t have a good skill to make this!) My questions is what would be the outcome if I use bread flour instead of all purpose flour? Please let me know your advice.
    Thank you,

    1. Hi Akiko! Bread flour would yield a slightly chewier and softer roll. Go for it!

  21. can i use oat flour to make this gluten free? and if yes how much?

    1. I haven’t tested this with oat flour but let me know if you try it!

  22. This sounds delicious! I don’t have any allspice. Can I substitute with a different spice or use pumpkin pie spice instead of the spices listed in the recipe for the filling?

    1. Hi Jessica! I’m happy to help. You can skip the nutmeg, cloves, and allspice and use 1 and 1/4 teaspoons of pumpkin pie spice instead.

  23. If I made these rolls on Saturday morning and put them in the fridge until Sunday morning, would that be ok? Or is the 14 hours a firm number?

    1. Hi Jocelyn! Unfortunately, that is a bit too long to proof.

  24. Just took them out of the oven, all house smells soo good, they are so fluffy and delicious, thanks for recipes!!!

  25. After baking & cooling these, would they keep fresh for more than 1 day if put in an airtight container l.p. & then put in the refrigerator?

    1. Hi Mary, These rolls taste best served on the same day, though they remain fresh for one day covered tightly at room temperature.

  26. In step three, I think there’s a typo. It says that this recipe makes 101-12 cinnamon rolls. Is it 10-12 or is it 11-12? Does anyone know?

    1. Hi Emily– thanks for finding that. This recipe yields 11-12 rolls.

  27. Last year for my birthday I made your apple cinnamon rolls, and this year I made these pumpkin cinnamon rolls and oh my! They are absolutely delicious! I forgot to buy cream cheese for the icing, but I just mixed maple syrup, powdered sugar and milk and it still was fantastic! A really great recipe! My problem for next year’s birthday breakfast: these pumpkin cinnamon rolls or your apple cinnamon rolls?

    1. I hope you had a great birthday, Coby! I’m thrilled that you enjoyed both recipes so much!

  28. Jennifer Kurth says:

    I made these today. Let me start off by saying my nickname is yeast killer lol. So I tend to shy away from any thing involving yeast. But since I’ve had great success with making your homemade pizza dough I decided to give these a whirl and was successful with these as well, so many thanks! I did bake mine for 22 minutes and found a recipe elsewhere for a maple glaze because I didn’t have cream cheese. The end result is these are fluffy and moist and most importantly absolutely AWESOME! Everyone loved them.

  29. I had issues getting these to rise. Was I supposed to bloom the yeast in the warm milk? They didn’t rise at all the second time. They tasted ok, but were smaller and denser.

    1. Hi Marie! Are you letting the rolls rise in a warmer environment? Also, the yeast may have lost its strength. Was it near expiration? Or perhaps there was too much flour in the dough? Just trying to think of reasons why the shaped rolls wouldn’t expand. You may find this post helpful too: https://sallysbakingaddiction.com/baking-with-yeast/

  30. I made a double batch of these for a women’s breakfast. They were an instant hit! From the extras, I froze a few and reheated some others for breakfast and drizzled with the icing. They are delicious. The only change in the recipe I made was to reduce the cloves. I did have some issues with the icing. It was lumpy and did not come together well, but that may have been my technique. I had to put it through a sieve. That was a pain, but it tasted great! This recipe is a keeper. I wonder if you could do 1/2 wheat-1/2 white to make it a little more healthy.

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