Name: Pumpkin Cinnamon Rolls Recipe
Prep time: 3 h
Cook time: 40 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 1/4 cup bread flour; 3/4 cup water; 3 2/3 cups bread flour; 1/3 cup granulated sugar; 2 teaspoons instant yeast; 1 teaspoon fine sea salt; 1/4 cup + 1 tablespoon heavy cream, room temperature; 2/3 cup pumpkin puree; 1 large egg, room temperature; Tangzhong from above; 6 tablespoons unsalted butter, cool room temperature; 2/3 cup light brown sugar, packed; 1/2 cup unsalted butter, room temperature; 1/4 cup pumpkin puree; 2 tablespoons all-purpose or bread flour; 1 tablespoon pumpkin pie spice; 3 tablespoons unsalted butter, melted; 1/2 cup all-purpose or bread flour; 2 tablespoons granulated sugar; 1 tablespoon cornstarch; 3 ounces cream cheese, cold; 4 tablespoons unsalted butter, room temperature; 1 cup powdered sugar; 4 tablespoons heavy cream; 1 teaspoon vanilla paste or extract; 1/2 teaspoon cinnamon

There’s something about that warm, spicy scent filling the air and the soft, pillowy dough that makes this Pumpkin Cinnamon Rolls Recipe a little piece of cozy heaven. It’s the perfect way to celebrate autumn flavors with a tender twist that’s bound to become a favorite in your kitchen.

The image shows a close-up of soft cinnamon rolls with three layers: the bottom layer is a golden-brown baked dough with a slightly crispy texture, the middle layer has swirls of cinnamon spice creating a rich, reddish-brown color, and the top layer is a creamy beige icing drizzled thickly over the rolls with pieces of chopped nuts sprinkled on the icing. The rolls are on a baking tray with a white marbled texture underneath them. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Cinnamon Rolls Recipe
Top Tip
How to Serve Pumpkin Cinnamon Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Cinnamon Rolls Recipe

Why You'll Love This Recipe

I seriously can’t get enough of these pumpkin cinnamon rolls. Beyond their gorgeous swirls and crumbly topping, they have this luscious cream cheese frosting that takes them over the top. Baking these always feels like a little hug on a chilly morning.

Unique Tangzhong Method: This technique gives you the softest, fluffiest rolls that stay moist for days.
Rich Pumpkin Flavor: Pumpkin puree is folded right into the dough and filling for layers of fall goodness.
Irresistible Topping: A crumbly pie crumb topping adds texture and a rustic look that’s oh-so-inviting.
Decadent Cinnamon Cream Cheese Frosting: Sweet, smooth, and with just the right hint of spice—perfect for spreading generously.

The image shows a close-up of several thick cinnamon rolls arranged next to each other on a white marbled surface, all covered with a smooth, creamy beige icing that has a slightly shiny texture. The rolls have a golden brown color peeking through the icing, showing their soft, fluffy layers. Scattered on top of the icing are small clusters of toasted pumpkin seeds, adding a crunchy texture and dark green to brown color contrast. The combination of the rolls, the icing, and the seeds creates a rich, inviting, and textured look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Pumpkin Cinnamon Rolls Recipe has its own role, working together to create that iconic tender texture and cozy flavor that feels just like fall morning comfort in every bite. Here’s why I love each part and a few tips for picking the best ones:

Flat lay of a small mound of fine bread flour, a small mound of granulated sugar, a small mound of light brown sugar, a small mound of all-purpose flour, a small mound of cornstarch, a few teaspoons of pumpkin pie spice in a neat pile, two small white ceramic bowls—one with smooth orange pumpkin puree and one with pale orange heavy cream, three whole large eggs with clean brown shells, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl with smooth cold cream cheese, a small white ceramic bowl of powdered sugar, and a small white ceramic bowl of golden water arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bread Flour: Gives the dough structure and chew, perfect for rolls that’re soft but hold their shape.
Water (for Tangzhong): Combines with flour to create the ‘water roux’ that keeps your dough fresh and springy longer.
Granulated Sugar: Sweetens gently and feeds the yeast to help the rise.
Instant Yeast: Quick-rising and easy to use, so your rolls are fantastically fluffy.
Sea Salt: Balances sweetness and enhances the other flavors.
Heavy Cream: Adds richness and tenderness to the dough.
Pumpkin Puree: Real pumpkin flavor with moisture and that autumn vibe you want in every bite.
Egg: Helps bind everything together and adds richness.
Unsalted Butter: Adds flavor and that coveted melt-in-your-mouth softness.
Brown Sugar: For the filling, this adds deep caramel notes that complement pumpkin perfectly.
Pumpkin Pie Spice: That magical blend takes the cinnamon rolls from ordinary to seasonal showstopper.
All-Purpose Flour (for filling and crumb topping): Adds a bit of structure to the filling and gives crumbs that irresistible crunch.
Cream Cheese: The star of the frosting, tangy but smooth, balancing the sweetness beautifully.
Vanilla & Cinnamon: For an extra layer of warmth and complexity in the frosting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe really invites you to play around with flavors and textures. I’ve tried it with a handful of tweaks—and honestly, that’s part of the joy! Dive in and see what makes you smile.

Variation: I sometimes swap the pumpkin pie spice for a mix of cardamom and nutmeg for a more exotic twist—super cozy and just a little unexpected.
Dairy-Free Swap: Switching heavy cream for coconut cream and butter for a vegan alternative works well if you need to keep it plant-based.
Extra Filling: If you’re like me and love gooey centers, layer on an extra tablespoon of pumpkin pie filling before rolling up the dough.

Step-by-Step: How I Make Pumpkin Cinnamon Rolls Recipe

Step 1: Make the Tangzhong — the secret to tender rolls

Start by whisking the bread flour and water in a small pan over medium heat. Keep stirring constantly (I find a whisk works best), and in about 4-5 minutes, it thickens into a smooth paste. This little step is a game changer—it hydrates the flour for ultra-soft rolls that stay fresh for days! Set it aside to cool while you prep the rest.

Step 2: Mix the Dough

Combine bread flour, sugar, yeast, and salt in your mixer bowl. Add the pumpkin puree, cream, egg, and cooled tangzhong, then knead with the dough hook on low speed. When things start coming together, add softened butter a little at a time. Keep kneading for about 8-10 minutes—you want that dough smooth, elastic, and not sticking stubbornly to the bowl. Trust me, it’s worth the patience here.

Step 3: Let Dough Rest

Shape your dough into a ball, cover it with plastic wrap, and let it rest for 30 minutes. This helps relax the gluten so rolling out comes easier later on.

Step 4: Make the Pumpkin Pie Filling

While the dough chills out, mix butter, brown sugar, pumpkin puree, flour, and pumpkin pie spice until smooth. This fragrant, rich filling is what makes these rolls stand out—it’s sweet but balanced with just a hint of spice.

Step 5: Roll Out and Fill

On a floured surface, roll your dough into a 15×21-inch rectangle with the long edge closest to you. Spread your pumpkin pie filling evenly over the dough, leaving about a half-inch clear at the top edge—this helps seal the rolls when you roll them up.

Step 6: Cut and Shape

Use a pizza cutter to slice the dough into twelve roughly 1 ¾-inch strips. Roll each strip away from you into a tight spiral, then carefully place them cut-side up in a parchment-lined 9×13-inch pan. Cover and let rise until doubled, usually 1-2 hours.

Step 7: Add the Crumb Topping and Bake

Mix melted butter, flour, sugar, and cornstarch to make the crumb topping, and sprinkle it evenly over the rolls before baking at 325°F for 30-40 minutes. Use an instant-read thermometer to check for doneness—when it reaches 180°F inside, you’re good to go.

Step 8: Whip Up Cinnamon Cream Cheese Frosting

While rolls bake, beat cold cream cheese with softened butter until blended. Add powdered sugar gradually, then mix in heavy cream, vanilla, and cinnamon until frothy and luscious. This frosting is the cherry on top—don’t be shy about getting generous here!

Step 9: Cool, Frost, and Enjoy!

Let the rolls cool for about 15 minutes before spreading the frosting on top. Then dive in—the first bite with warm dough, sweet spice, and tangy frosting is pure autumn magic.

Top Tip

Making pumpkin cinnamon rolls can feel tricky, but I’ve learned a few things that make all the difference. These tips helped me avoid common pitfalls and get that picture-perfect softness and flavor every time.

Measuring Flour Properly: Never scoop the cup directly into the flour. Fluff it up, then spoon lightly to measure—too much flour makes dense rolls!
Don’t Skip the Tangzhong: It takes some time but results in rolls that stay fresh and soft much longer, well worth the extra step.
Butter Incorporation: Add softened butter bit by bit when kneading; rushing this can mess with the dough’s texture.
Oven Temperature and Time: Baking slow and steady at 325°F lets the rolls cook through without drying out.

How to Serve Pumpkin Cinnamon Rolls Recipe

pumpkin cinnamon rolls - Serving Suggestion

Garnishes

I usually keep it simple—just a thick swipe of that cinnamon cream cheese frosting. Occasionally, I toss a few toasted pecans on top for crunch and an earthy note that teams beautifully with the pumpkin spice.

Side Dishes

These rolls shine on their own but also pair amazingly with a hot cup of chai tea or strong coffee. I’ve also served them alongside scrambled eggs for a more balanced breakfast feast on colder weekends.

Creative Ways to Present

For holidays, I like arranging the rolls in a circular wreath shape on a festive plate. Drizzle a little extra cinnamon glaze over the top and scatter edible flowers or small pumpkin candies around the edges—it’s stunning and makes guests feel special.

Make Ahead and Storage

Storing Leftovers

I store leftover rolls in an airtight container at room temp for up to 3 days or in the fridge if I need them to last longer. When stored right, they maintain their softness and flavor beautifully without drying out.

Freezing

One of my favorite hacks is freezing the rolls between rising and baking. I wrap the pan tightly with plastic wrap and foil, then freeze. When ready, let them thaw and proof fully before baking—fresh, warm rolls any day you like!

Reheating

To reheat, I pop the rolls in a warm oven (around 300°F) for 10-15 minutes, just until warmed through. This helps keep the crumb tender without drying the frosting, unlike microwaving, which can make them soggy or tough.

Frequently Asked Questions:

Can I use canned pumpkin for this recipe?

Absolutely! Use plain, unsweetened canned pumpkin puree for best results. Avoid pumpkin pie filling since it has added spices and sugars, which can affect both flavor and texture.

How long does it take for the rolls to rise?

The dough should rest for 30 minutes initially, then once rolled and shaped, the rolls need about 1 to 2 hours to rise until doubled in size. Warmer room temperatures speed up the rising process.

Can I make these rolls vegan?

Yes, you can adapt this recipe by swapping dairy and eggs for plant-based alternatives. Use coconut cream or plant-based milk for the cream, vegan butter, and a flax egg or commercial egg replacer.

How do I store leftover pumpkin cinnamon rolls?

Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days. Reheat gently in the oven for best texture. You can also freeze baked rolls wrapped tightly for a month or two.

Final Thoughts

This Pumpkin Cinnamon Rolls Recipe has become one of my cherished go-tos for chillier days, baking with it feels like wrapping up in a warm blanket flavored with cinnamon and pumpkin. I hope you’ll enjoy making it as much as I do—it’s the kind of recipe that turns baking into a cozy ritual you look forward to, sharing the love one fluffy roll at a time.