These Homemade Pumpkin Cinnamon Rolls are a cozy fall breakfast favorite. Soft, pumpkin-spiced dough is filled with warm spices, brown and granulated sugar, and pecans, then finished with a smooth cream cheese frosting.
If you’re craving pumpkin treats, try pumpkin cupcakes, pumpkin chocolate chip cookies, pumpkin cannoli, or rich pumpkin brownies for more seasonal inspiration.
How to Make Pumpkin Cinnamon Rolls
Yeast Cinnamon Roll Dough | Make a yeast dough enriched with pumpkin puree and warm fall spices to get a deep pumpkin flavor throughout the rolls.
Heat the milk, oil, and granulated sugar in a saucepan until steaming. Remove from heat and cool to about 105–115°F (40–46°C), then sprinkle with active dry yeast and let it sit 5–10 minutes until bubbly. Stir in the pumpkin puree until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Add the dry mixture to the pumpkin-milk mixture and stir until a soft dough forms. Transfer the dough to a greased bowl or cover the mixing bowl, and let it rise in a warm, draft-free spot until doubled in size (about 1–2 hours).
Warm Spice Filling | A simple filling of brown sugar, granulated sugar and fall spices plus chopped pecans adds texture and flavor. Nuts are optional but give a pleasant crunch.
When the dough has doubled, turn it out onto a lightly floured surface and gently pat or roll into a large rectangle. Brush with melted butter. Combine light brown sugar, granulated sugar, cinnamon, ginger, and nutmeg in a bowl, then spread the mixture evenly over the buttered dough and sprinkle with finely chopped pecans if using.
Starting from a long edge, roll the dough tightly into a log and seal the seam. Slice the log into 12 even rolls and place them into a 9×13-inch baking pan that has been coated with melted butter. Cover and allow the rolls to rise another 20–30 minutes, then bake at 375°F for 15–18 minutes, until the centers are set and edges are golden.
Frosting | A cream cheese frosting complements the pumpkin and spice flavors beautifully and gives the rolls a rich, tangy finish.
How to Know If Yeast Is Activated
After sprinkling yeast over the warm milk mixture, wait 5–10 minutes. If the yeast becomes foamy and bubbly, it’s active and ready. If it doesn’t foam, the yeast may be old or the liquid was too hot and killed it. Store unused yeast in an airtight container in the refrigerator.
Can I Use a Pumpkin Spice Blend for the Filling?
Yes. Replace the individual spices with about 1½ tablespoons of a pumpkin spice blend if you prefer. Homemade or store-bought blends both work well.
How to Store Pumpkin Cinnamon Rolls
Because of the cream cheese frosting, store the rolls covered in the refrigerator for up to five days. Reheat individual rolls in the microwave for 15–20 seconds if you prefer them warm, or enjoy straight from the fridge.
Can I Use Classic Cinnamon Roll Icing?
Absolutely. If you prefer a simple sugar glaze instead of cream cheese frosting, swap in your favorite cinnamon roll icing or serve the rolls unfrosted.
Does This Recipe Double Well?
Yes. Double the ingredients and bake the extra rolls in additional pans as directed. Leftover baked rolls freeze well for meal prep—wrap tightly and freeze, then thaw and reheat when ready to serve.
Pumpkin Cinnamon Rolls
Ingredients
Cinnamon Rolls
- 1 1/2 cups whole milk
- 1/2 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup pumpkin puree
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, melted (for pan)
Filling
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter, melted (for coating dough)
- 3/4 cup finely chopped pecans (optional)
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 2 cups powdered sugar
- 1/4 cup whole milk
- 2 tablespoons butter, melted
- 1/8 teaspoon salt
- 1/4 cup finely chopped pecans, for topping (optional)
Instructions
Cinnamon Rolls
- Heat the milk, oil, and granulated sugar in a saucepan over medium heat until steaming. Remove from heat and cool to 105–115°F.
- Sprinkle the yeast over the cooled milk mixture and let sit 5–10 minutes until bubbly.
- Stir in the pumpkin puree.
- In a large bowl, whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Add to the pumpkin mixture and stir until combined.
- Cover and let the dough rise in a warm spot until doubled, about 1–2 hours.
- Preheat oven to 375°F. Pour 1/4 cup melted butter into a 9×13-inch baking dish and tilt to coat the pan.
- Turn the dough onto a lightly floured surface, fold a few times, and pat into a rectangle. Roll to roughly 18×24 inches.
Filling
- Mix brown sugar, granulated sugar, cinnamon, ginger, and nutmeg in a small bowl.
- Brush the dough with 1/2 cup melted butter. Sprinkle the sugar-spice mixture evenly over the dough and top with chopped pecans if using.
- Roll the dough tightly from the long side, pinch the seam to seal, and cut into 12 equal slices.
- Place rolls in the prepared pan, cover, and let rise 20–30 minutes.
- Bake 15–18 minutes until the centers are set and edges are golden.
Cream Cheese Frosting
- Beat the cream cheese in a bowl until smooth. Add powdered sugar, milk, melted butter, and salt; beat until fluffy.
- Spread the frosting over the rolls while they are still warm and sprinkle with additional chopped pecans if desired.
Notes
Storage: Store covered in the refrigerator for up to 5 days. Reheat briefly if you prefer warm rolls.
Nutrition
Calories: 708 kcal | Carbohydrates: 88 g | Protein: 9 g | Fat: 37 g | Saturated Fat: 14 g | Cholesterol: 60 mg | Sodium: 367 mg | Fiber: 3 g | Sugar: 49 g
(Nutrition facts are estimates and not guaranteed to be accurate.)