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Pumpkin Cinnamon Rolls

Pumpkin cinnamon rolls with a soft, pillowy dough and gooey cinnamon-brown sugar swirls. Finished with a thick cream cheese frosting for cozy fall weekend breakfasts.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dough base
  • 0.75 cup warm milk 110 F / 43 C
  • 2.25 tsp instant yeast
  • 0.25 cup granulated sugar
  • 0.5 cup pumpkin puree
  • 4 tbsp unsalted butter melted
  • 1 large egg
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • 3.5 cup all-purpose flour plus more for dusting
Filling
  • 6 tbsp unsalted butter softened
  • 0.75 cup packed light brown sugar
  • 1 tbsp ground cinnamon
Cream cheese frosting
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk use 1 to 2 tbsp as needed

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Start the dough
  1. Stir the warm milk, instant yeast, and granulated sugar together, then let sit for 5 minutes until foamy and active.
  2. Mix in the pumpkin puree, melted unsalted butter, large egg, salt, and pumpkin pie spice until smooth and combined.
  3. Add the all-purpose flour gradually, then knead for 5 to 7 minutes until smooth and slightly tacky.
First rise
  1. Cover the dough and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
Shape the rolls
  1. Roll the dough into a 16x12-inch rectangle on a lightly floured surface.
  2. Spread the softened unsalted butter over the dough, then sprinkle evenly with packed light brown sugar and ground cinnamon.
  3. Roll up tightly from the long side and cut into 12 rolls.
  4. Place the rolls in a greased 9x13-inch pan, cover, and let rise for 30 to 45 minutes until puffy.
Bake and frost
  1. Bake at 350 F (175 C) for 22 to 26 minutes, until golden on top.
  2. Beat the cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and milk until smooth, then spread over the warm rolls.

Notes

Pro tip: Warm milk should be about 110 F / 43 C—too hot can slow yeast, and too cool can prevent a proper rise. Store frosted rolls covered in the refrigerator up to 4 days; rewarm in the microwave 15–25 seconds for a softer texture. Freeze baked rolls (without frosting) up to 2 months; thaw overnight in the fridge and frost after reheating. For a lighter option, use reduced-fat cream cheese in the frosting—texture stays thick, though slightly less rich.