Pumpkin Spice Cinnamon Rolls – Soft, Gooey & Full of Fall Magic! 🍂✨

There’s something undeniably comforting about the smell of cinnamon and pumpkin wafting through the kitchen on a crisp autumn morning. These Pumpkin Spice Cinnamon Rolls bring together the cozy flavors of fall—pumpkin, cinnamon, nutmeg, and brown sugar—wrapped in a pillowy soft dough and slathered with luscious cream cheese frosting. Whether you’re baking for a holiday brunch, a weekend treat, or just to embrace the season, this recipe will become your go-to fall favorite.

Table of Contents

• Why You’ll Love These Pumpkin Spice Cinnamon Rolls

• Ingredients You’ll Need

• Step-by-Step Instructions

  • Preparing the Dough

  • Making the Pumpkin Spice Filling

  • Rolling and Slicing the Dough

  • Second Rise and Baking

  • Making the Cream Cheese Frosting

• Tips for Perfect Cinnamon Rolls

• Storing and Reheating

• Serving Ideas

• FAQs

• Conclusion

Why You’ll Love These Pumpkin Spice Cinnamon Rolls

These cinnamon rolls are:

• Soft and gooey with a tender pumpkin-infused dough 🍞

• Loaded with flavor from a spiced brown sugar filling 🍂

• Topped with luscious cream cheese frosting that melts right into the warm rolls 🧁

• Perfect for fall breakfasts, brunches, or desserts 🎃

• Make-ahead friendly—great for holiday mornings or cozy weekends

Ingredients You’ll Need

🧡 For the Pumpkin Dough:

• ¾ cup whole milk (warm, about 110°F)

• 2¼ tsp active dry yeast (1 packet)

• ½ cup granulated sugar

• ¾ cup canned pumpkin puree (not pumpkin pie filling)

• 1 egg + 1 egg yolk

• ¼ cup unsalted butter, melted

• 1 tsp salt

• 1½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp ground cloves

• ¼ tsp ground ginger

• 3¾ to 4¼ cups all-purpose flour

🍁 For the Filling:

• ⅔ cup brown sugar, packed

• 2½ tsp ground cinnamon

• 1 tsp pumpkin pie spice

• ¼ cup unsalted butter, softened

🎃 For the Cream Cheese Frosting:

• 4 oz cream cheese, softened

• ¼ cup unsalted butter, softened

• 1 cup powdered sugar

• ½ tsp vanilla extract

• 1–2 tbsp milk (as needed for consistency)

Step-by-Step Instructions

Preparing the Dough

1. Activate the yeast: In a large bowl or stand mixer, combine warm milk and yeast. Let it sit for 5–10 minutes until foamy.

2. Add wet ingredients: Mix in sugar, pumpkin puree, egg, egg yolk, and melted butter until well combined.

3. Add spices and flour: Stir in salt, cinnamon, nutmeg, ginger, cloves, and 3 cups of flour. Mix until the dough begins to come together.

4. Knead the dough: Gradually add the remaining flour (¼ cup at a time) until the dough pulls away from the sides of the bowl. Knead for about 8 minutes by hand or 5 minutes with a mixer.

5. First rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 60–90 minutes, or until doubled in size.

Making the Pumpkin Spice Filling

1. In a small bowl, mix together brown sugar, cinnamon, and pumpkin pie spice.

2. Set aside the softened butter for spreading later.

Rolling and Slicing the Dough

1. Roll out the dough: After the first rise, punch it down and roll it into a 16×12-inch rectangle on a lightly floured surface.

2. Add the filling: Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.

3. Roll it up: Starting from the long side, tightly roll the dough into a log.

4. Cut the rolls: Slice the log into 12 even rolls using dental floss or a sharp knife.

Second Rise and Baking

1. Place in pan: Arrange the rolls in a greased 9×13-inch baking dish.

2. Second rise: Cover and let rise for another 30–45 minutes, or until puffy.

3. Bake: Preheat the oven to 350°F (175°C). Bake for 20–25 minutes or until golden brown and cooked through.

Making the Cream Cheese Frosting

1. In a mixing bowl, beat the cream cheese and butter until smooth.

2. Add powdered sugar and vanilla extract, and mix until creamy.

3. Thin with a bit of milk if needed to reach your desired consistency.

Tips for Perfect Cinnamon Rolls

• Don’t overflour: Too much flour makes the rolls dense. Add just enough to make the dough manageable.

• Use room temperature butter and cream cheese: For smoother filling and frosting.

• Let the dough rise in a warm, draft-free area: Ideal temperature is around 75–80°F.

• Use floss to slice clean rolls: It prevents squishing compared to using a knife.

Storing and Reheating

• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.

• Reheat: Microwave individual rolls for 15–20 seconds or warm in the oven at 300°F for 10 minutes.

Serving Ideas

• Pair with a hot cup of pumpkin spice latte or chai tea ☕

• Add crushed pecans or walnuts to the filling for extra crunch 🥜

• Make mini rolls for a brunch spread or holiday platter 🧡

FAQs

Can I make these pumpkin cinnamon rolls ahead of time?

Yes! After slicing the rolls and placing them in the pan, cover and refrigerate overnight. Let them come to room temperature and rise slightly before baking.

Can I freeze them?

Absolutely. You can freeze the baked (unfrosted) rolls for up to 2 months. Reheat and frost just before serving.

What can I use instead of pumpkin puree?

Butternut squash puree or sweet potato puree are great alternatives, though the flavor will change slightly.

Can I make them vegan?

Yes. Use plant-based milk, vegan butter, and a flax egg (1 tbsp flaxseed + 3 tbsp water) instead of regular eggs. Also, swap in dairy-free cream cheese for the frosting.

Conclusion

There’s no better way to celebrate fall than with the warm, spiced aroma of Pumpkin Spice Cinnamon Rolls baking in the oven. These rolls are tender, gooey, and irresistibly flavorful. Whether you’re prepping them for a cozy Sunday breakfast or impressing your holiday guests, they’ll leave everyone asking for more. With easy instructions and versatile options, this recipe is sure to become a seasonal staple. Happy baking! 🍂🎃