Pumpkin Cinnamon Rolls (Printable)

Soft, pillowy rolls with pumpkin-infused dough, cinnamon sugar swirls, and luscious cream cheese frosting.

# What You'll Need:

→ Dough

01 - 3 ½ cups all-purpose flour, plus more for dusting
02 - 1 packet (2 ¼ tsp) active dry yeast
03 - ⅓ cup granulated sugar
04 - ½ cup whole milk, lukewarm
05 - ¾ cup canned pumpkin purée
06 - ¼ cup unsalted butter, melted
07 - 1 large egg, room temperature
08 - 1 tsp vanilla extract
09 - ½ tsp salt
10 - 1 tsp ground cinnamon
11 - ½ tsp ground nutmeg

→ Filling

12 - ⅔ cup brown sugar, packed
13 - 2 tbsp ground cinnamon
14 - ¼ cup unsalted butter, softened

→ Cream Cheese Frosting

15 - 4 oz cream cheese, softened
16 - ¼ cup unsalted butter, softened
17 - 1 cup powdered sugar, sifted
18 - ½ tsp vanilla extract
19 - Pinch of salt

# How to Make It:

01 - In a large bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
02 - Add sugar, pumpkin purée, melted butter, egg, and vanilla. Mix until smooth.
03 - Gradually add flour, salt, cinnamon, and nutmeg. Knead for 6–8 minutes until a soft, elastic dough forms. Add a bit more flour if sticky.
04 - Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
05 - Punch down dough and roll out on a floured surface to a 16x12-inch rectangle.
06 - Spread softened butter over dough, leaving a ½-inch border. Mix brown sugar and cinnamon, then sprinkle evenly over buttered dough.
07 - Roll up tightly from the long side. Slice into 12 even rolls.
08 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 30–40 minutes until puffy.
09 - Preheat oven to 350°F. Bake rolls for 22–25 minutes, until golden and cooked through.
10 - For frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until creamy.
11 - Spread frosting over warm rolls. Serve fresh.

# Expert Advice:

01 -
  • The pumpkin makes the dough impossibly soft and adds a subtle sweetness that feels like a hug in bread form.
  • They taste like fall without being overly spiced or heavy, just cozy and light at the same time.
  • You can prep them the night before and wake up to fresh baked rolls with almost no effort.
  • The cream cheese frosting melts into every swirl and makes each bite feel a little indulgent.
02 -
  • If your dough feels too sticky after kneading, add flour one tablespoon at a time, but don't overdo it or the rolls will be dense.
  • The second rise is not optional, it's what makes the rolls fluffy instead of tough.
  • Use dental floss to slice the rolls if you want perfect edges without squishing the dough.
  • Frost them while they're warm, the heat softens the frosting into a glaze that seeps into every layer.
03 -
  • Warm your rising spot by turning the oven on for one minute then turning it off, it creates the perfect cozy environment for dough.
  • Don't skimp on the butter in the filling, it's what makes the layers separate and caramelize slightly.
  • If the frosting feels too thick, add a teaspoon of milk at a time until it's spreadable but not runny.
  • Let the rolls cool for just five minutes before frosting, warm enough to melt it slightly but not so hot it slides off.
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