Best Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

The Best Pumpkin Cinnamon Rolls You’ll Ever Eat

Every fall, my kitchen starts to smell like warm spice and melted butter, and these pumpkin cinnamon rolls are the reason.

Soft, fluffy dough spiraled with brown sugar and cinnamon, baked until the edges are barely golden, then covered in a maple cream cheese glaze that sinks into every swirl.

This is the batch I make for the first cool morning of the season, and it never survives long enough to reach a plate.

Here is why I love it. Pumpkin puree and pumpkin pie spice go right into the dough, so each roll tastes like the best pumpkin bread decided to become a cinnamon roll.

Everything bakes in one 9×13 inch pan, which gives you 12 generous rolls, one pan to wash, and a house that smells like a bakery. If you have made classic cinnamon rolls before, you already know the rhythm.

This is the same cozy process with a fall twist, built on a classic cinnamon roll recipe that home bakers have loved for years.

Before we start, here is the whole project at a glance:

Plan this for a lazy weekend morning or a holiday brunch. Most of that time is dough resting while you do something else, which is my favorite kind of baking project.

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Ingredients in pumpkin cinnamon rolls

I make this recipe as written, because the combination of bread flour, real butter and sugar is exactly what gives you soft, fluffy rolls. Every ingredient has a job, and knowing the job makes the whole bake feel simple.

Milk is the liquid base, and whole, 2% or almond milk all work beautifully. Granulated sugar sweetens the dough and gives the yeast something to feed on.

Quick rise yeast, also called instant yeast, is what this recipe uses because it rises faster and does not need proofing. Pumpkin puree brings sweetness and moisture, which keeps the crumb tender instead of dry.

Butter shows up in the dough, the filling and the glaze. Salted is my preference and unsalted works just as well. One egg adds richness and structure, and there is a vegan swap in the notes below if you need it.

Bread flour has more protein than all purpose flour, so it develops more gluten and gives you rolls that are soft, chewy and airy at the same time.

Pumpkin pie spice, cinnamon and salt carry the flavor. Please do not skip the salt, since it sharpens every other ingredient and keeps the yeast in check so your rolls never taste flat. Dark brown sugar is my pick for the filling swirls because it has a deeper molasses flavor, though light brown sugar works too.

Cream cheese, butter, powdered sugar and pure maple syrup make the maple cream cheese glaze, with an optional pinch of salt for a sweet and salty finish. A final sprinkle of ground cinnamon makes the tops look as good as they taste.

For the cinnamon roll dough:

• ¾ cup (180g) milk, whole, 2% or almond milk all work
• ¼ cup (50g) granulated sugar
• 2 ¼ teaspoons quick rise yeast, one ¼ ounce package
• ¾ cup (183g) pumpkin puree
• ¼ cup (57g) melted butter
• 1 egg, at room temperature
• 4 cups (480g) bread flour
• 2 tablespoons pumpkin pie spice
• ¾ teaspoon salt

For the filling:

• ⅔ cup (142g) dark brown sugar
• 1 ½ tablespoons ground cinnamon
• ¼ cup (57g) butter, at room temperature

For the maple cream cheese glaze:

• 4 ounces (112g) cream cheese, at room temperature
• 3 tablespoons butter, at room temperature
• ¼ cup (28g) powdered sugar
• 4 tablespoons pure maple syrup
• A pinch of salt

For garnish: a sprinkle of ground cinnamon.

How to make pumpkin cinnamon rolls, step by step

1. Make the dough. Warm the milk to around 110 degrees F, about 45 seconds in the microwave, until it feels like warm bath water. Pour the warm milk and the sugar into the bowl of an electric mixer and sprinkle the yeast on top. Stir in the pumpkin puree, the room temperature egg and the melted butter until the mixture is smooth and creamy, then stir in the bread flour, pumpkin pie spice and salt with a wooden spoon until a dough begins to form.
2. Knead the dough. Fit the dough hook on the mixer and knead on low speed for 8 to 10 minutes. The dough should form a nice ball and feel slightly sticky. If you would rather skip the mixer, knead by hand for 8 to 10 minutes on a well floured surface.
3. First rise. Move the dough ball to a large bowl greased with olive oil or nonstick cooking spray. Cover with plastic wrap and a warm towel, then let it rise for 1 hour, or until it has doubled in size. This can take more or less time depending on the humidity and temperature in your kitchen.
4. Add the filling. Once the dough has doubled, turn it out onto a well floured surface and roll it into a 14×16 inch rectangle. Spread the softened butter over the dough, leaving a ¼ inch margin at the far side.
5. Mix the swirl. Combine the brown sugar and cinnamon in a small bowl. Sprinkle the mixture over the buttered dough with your hands, then rub the sugar into the butter so it stays put.
6. Roll and slice. Roll the dough up tightly, starting from the 14 inch side, and set it seam side down, sealing the edges as well as you can. Cut about an inch off each end, since the ends are not as full of cinnamon sugar. Then cut the log into 1 inch sections with a serrated knife, which gives you 12 rolls. I like to make small dents in the dough first so the rolls come out even.
7. Second rise. Place the rolls in a greased 9×13 inch baking pan, lined with parchment paper as well just in case any filling leaks out. Cover with plastic wrap and a warm towel and let them rise for about 30 minutes, then preheat the oven.
8. Bake. Preheat the oven to 350 degrees F. Remove the plastic wrap and towel and bake for 20 to 25 minutes, until the rolls are just slightly golden brown at the edges. A little under baked is exactly right here, since that keeps the middles soft. Let them cool for 10 minutes before frosting. This makes 12 cinnamon rolls.
9. Make the glaze. In the bowl of an electric mixer or a medium bowl, beat the cream cheese, butter, powdered sugar, maple syrup and salt until smooth. Spread it over the warm rolls, sprinkle with a little ground cinnamon and serve.

Can I make them vegan or dairy free?

Yes, and it works surprisingly well. To make the rolls vegan, leave out the egg and add 3 to 4 extra tablespoons of pumpkin puree to the dough to keep that moisture and richness.

Use almond milk, vegan butter and vegan cream cheese, and the rest of the recipe stays the same. The texture is a little different, but still soft and cozy.

Two types of yeast (and how to use them)

There are two yeasts you might have in your pantry, and they behave very differently.

Active dry yeast needs to be proofed, which means dissolving it in a warm liquid before it goes anywhere near the rest of the dough. Instant yeast, also sold as quick rise yeast, is the one this recipe calls for. It can go straight into the dough with no proofing step, which saves you time and one dirty bowl.

I still like to sprinkle the instant yeast over warm milk with a little sugar, because it gives the yeast a head start and lets me see that it is alive and ready. Either way, the milk temperature matters. Aim for 105 to 115 degrees F. A little sugar alongside the yeast helps activate it, whichever type you use.

How to measure flour for cinnamon rolls

Flour is the one ingredient that quietly ruins more batches than anything else, so let us measure it properly.

The most accurate method is a kitchen scale, which is why the weights are listed with every ingredient above. If you are using cups, spoon the flour from the bag into a dry measuring cup with a scoop or a large spoon.

Do not pack it down and do not shake the cup to settle it, because both push in extra flour and leave the air behind.

Once the cup is full, level it off with the edge of the scoop or the flat side of a knife.

That spoon and level habit takes five extra seconds and gives you a lighter, fluffier dough every single time.

Tips for making the best pumpkin cinnamon rolls:

These are the details that separate a good batch from a great one. Trust me on each of these.

• Keep the milk between 105 and 115 degrees F. Hotter milk can kill the yeast and your dough will never rise. It should feel like warm bath water, not hot coffee. If you overshoot, let it sit for a few minutes to cool.
• Use room temperature butter in the filling. Melted butter makes the filling leak out of the rolls before they even reach the oven.
• Rub the brown sugar into the butter. Use your hands to work the sugar and cinnamon mixture into the softened butter so it stays in place when you roll the dough.
• Use a room temperature egg. A cold egg can slow the yeast down and can make the melted butter seize up.
• Use bread flour. It gives you softer, fluffier rolls than all purpose flour.
• Flour your work surface and your rolling pin. A little extra flour stops the dough from sticking and tearing while you roll.

Warm milk should feel like bath water on your wrist. If it feels hot, it is too hot for the yeast, so give it a few minutes to cool.

Tools you’ll need to make pumpkin cinnamon rolls from scratch

Nothing here is fancy, and you probably own most of it already.

• A stand mixer with a dough hook for kneading, though kneading by hand works just fine.
• A wooden spoon for mixing the dough before it is kneaded.
• A rolling pin, or a floured wine bottle in a pinch.
• A serrated knife or a piece of floss for cutting the rolled dough into clean slices.
• A 9×13 inch baking pan, so all 12 rolls fit and bake evenly. Line it with parchment paper too, just in case any filling decides to escape.

How to make overnight pumpkin cinnamon rolls

If you want fresh rolls with zero morning effort, this is the way. After you place the rolls in the greased pan, cover the pan with plastic wrap and put it straight in the refrigerator overnight instead of letting them rise.

In the morning, set the pan on the counter for 30 minutes to take the chill off, then preheat the oven and bake as directed. The second rise totals about 45 minutes, including that counter time, and then you are 20 minutes away from warm rolls.

Storing tips

Keep the rolls covered at room temperature for 1 to 2 days.

After that, move them to an airtight container in the refrigerator, where they stay good for up to 5 days. A quick trip to the microwave brings back that soft, fresh from the oven texture.

How to freeze pumpkin cinnamon rolls

Freezing works beautifully, before or after baking.

To freeze before baking: freeze the dough after the first rise, once it has been rolled and cut. Thaw it in the refrigerator, ideally overnight, then let it sit in a warm spot for 30 minutes to 1 hour so it can do its second rise before baking as directed.

To freeze after baking: let the rolls cool to room temperature first, then freeze the whole pan well wrapped or airtight, or wrap individual rolls.

To serve: defrost at room temperature, then warm the rolls in a 350 degrees F oven for 10 to 15 minutes, or microwave individual rolls for 20 to 30 seconds once they are defrosted.

My own habit is to freeze the rolls without icing and frost them right before serving, since the glaze tastes freshest that way. The icing itself is freezer friendly too, so nothing goes to waste.

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The Best Pumpkin Cinnamon Rolls

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The Best Pumpkin Cinnamon Rolls You’ll Ever Eat Every fall, my kitchen starts to smell like warm spice and melted butter, and these pumpkin cinnamon rolls are the reason. Soft, fluffy dough spiraled with brown sugar and cinnamon, baked until the edges are barely golden, then covered in a maple cream cheese glaze that sinks into every swirl.

• Total Time: 200 min
• Yield: 12 cinnamon rolls 1x

Ingredients

Scale 1x2x3x

For the cinnamon roll dough:
¾ cup milk (whole, 2% or almond milk will all work)
¼ cup granulated sugar
2 ¼ teaspoons quick rise yeast (1/4-ounce package yeast)
¾ cup pumpkin puree
¼ cup melted butter, melted
1 egg, at room temperature, at room temperature
4 cups bread flour
2 tablespoons pumpkin pie spice
¾ teaspoon salt

For the filling:
⅔ cup dark brown sugar
1 ½ tablespoons ground cinnamon
¼ cup butter, at room temperature, at room temperature

For the cream cheese glaze:
4 ounces cream cheese, at room temperature, at room temperature
3 tablespoons butter, at room temperature, at room temperature
¼ cup powdered sugar
4 tablespoons pure maple syrup
Pinch of salt

For garnish:
ground cinnamon

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Instructions

1-Make the dough: Make the dough: Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir pumpkin puree, room temperature egg and melted butter, mixing until smooth and well combined and creamy. Next stir in bread flour, pumpkin pie spice and salt with a wooden spoon until a dough begins to form.
2-Knead the dough: Knead the dough: Place dough hook on mixer and knead dough on low speed for 8-10 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)
3-First rise: First rise: Transfer dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may need more or less time depending the humidity and temperature in your home.
4-Add the filling: Add the filling: After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
5-In a small bowl, mix together brown: In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the sugar into the butter.
6-Roll & slice the dough: Roll & slice the dough: Tightly roll dough up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1 inch sections with a serrated knife. You should get 12 rolls. I like to make dents in the dough before cutting as demonstrated in the photos, to make 12 even rolls.
7-Second rise: Second rise: Place cinnamon rolls in a greased 9×13 inch baking pan. I highly recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out. Cover with plastic wrap and a warm towel and let the cinnamon rolls rise again for about 30 minutes, then preheat your oven.
8-Bake: Bake: Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake the cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 10 minutes before frosting. Makes 12 cinnamon rolls
9-To make the frosting: To make the frosting: In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar, maple syrup and salt. Beat until smooth. Spread over the pumpkin cinnamon rolls and serve! Sprinkle cinnamon rolls with a little cinnamon for a pretty look. Enjoy!

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• Prep Time: 180 min
• Cook Time: 20 min
• Method: bake