Classic Pumpkin Cinnamon Rolls

Fall baking has always held a special place in my heart. There’s something about the smell of cinnamon and spice filling the kitchen that makes the whole house feel cozy. But let’s be honest – regular cinnamon rolls can feel a little boring after you’ve made them a dozen times.

That’s where pumpkin cinnamon rolls come in to save the day. They give you all the gooey, sweet comfort of classic cinnamon rolls with that warm pumpkin flavor we all crave when the leaves start changing. I love making these on weekend mornings when I have a little extra time to let the dough rise properly.

Want something that tastes like fall but still feels like a treat? These are your answer. The pumpkin keeps them soft and adds just enough flavor without being too much. Trust me, your kitchen will smell like heaven.

What Kind of Pumpkin Puree Should I Use?

For these cinnamon rolls, you’ll want to use pure pumpkin puree, not pumpkin pie filling – there’s a big difference between the two. Pumpkin pie filling already has spices and sweeteners added, which will throw off the balance of flavors in your dough. Look for cans labeled “100% pure pumpkin” or “pumpkin puree” in the baking aisle. Libby’s is probably the most common brand you’ll find, but any pure pumpkin puree will work perfectly. Make sure to give it a good stir before measuring, as it can separate a bit in the can.

Options for Substitutions

This pumpkin cinnamon roll recipe has some room for swaps, though a few ingredients are pretty important to keep:

• Pumpkin puree: This is the star of the show, so I’d stick with pure pumpkin puree. Sweet potato puree can work in a pinch, but it’ll change the flavor profile quite a bit.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix your own with 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.
• Browned butter: Regular melted butter works if you’re short on time, but you’ll miss out on that nutty flavor. If using regular butter, add it at the same temperature the recipe calls for.
• Instant dry yeast: Active dry yeast works too – just dissolve it in the warm water with a pinch of sugar first and let it foam for 5 minutes before adding to the dough.
• Dry milk powder: You can skip this if you don’t have it, or replace it with 2 tablespoons of regular milk (reduce the water by 2 tablespoons).
• Heavy cream in frosting: Milk or half-and-half can substitute here, just add it gradually until you reach your desired consistency.
• Brown sugar: White sugar mixed with a tablespoon of molasses works, or just use all white sugar for a slightly different flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin cinnamon rolls is using water that’s too hot for the yeast, which will kill it and leave you with dense, heavy rolls – stick to 115°F and test with a thermometer if you’re unsure. Another common error is adding too much flour too quickly, which creates tough rolls, so add flour gradually until the dough is just slightly sticky and pulls away from the bowl sides. Don’t rush the rising process either – pumpkin dough takes longer to rise than regular dough due to the moisture content, so give it extra time in a warm spot until it doubles in size. For perfect rolls, make sure your cream cheese and butter are truly at room temperature before making the frosting, and let the rolls cool for at least 10 minutes before frosting so it doesn’t melt off completely.

What to Serve With Pumpkin Cinnamon Rolls?

These pumpkin cinnamon rolls are perfect for a cozy fall breakfast or brunch, and they pair beautifully with a hot cup of coffee or spiced chai tea. I love serving them alongside crispy bacon or breakfast sausage to balance out all that sweet, spiced goodness. For a lighter option, fresh fruit like sliced apples or pears works really well, especially when you add a little cinnamon sugar sprinkle on top. You could also make it a full brunch spread by adding scrambled eggs and some maple syrup on the side for extra indulgence.

Storage Instructions

Keep Fresh: These pumpkin cinnamon rolls taste amazing for days! Store them covered with plastic wrap or in an airtight container at room temperature for up to 3 days. The cream cheese frosting means they’re best kept in the fridge after the first day, where they’ll stay good for up to a week.

Make Ahead: You can prep these the night before for fresh rolls in the morning. After shaping the rolls, cover tightly and refrigerate overnight, then let them come to room temperature and rise for about 30-45 minutes before baking. Perfect for holiday mornings when you want something special without all the early morning work!

Warm Up: Cold cinnamon rolls from the fridge are delicious, but if you want them warm and gooey again, just pop individual rolls in the microwave for 15-20 seconds. You can also warm the whole pan in a 300°F oven for about 10 minutes if you’re serving a crowd.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3700
• Protein: 45-55 g
• Fat: 120-140 g
• Carbohydrates: 510-560 g

Ingredients

For the dough:

• 2 1/4 tsp instant dry yeast (1 standard packet)
• 3/4 cup warm water (about 115°f)
• 1/4 cup granulated or caster sugar
• 2 tbsp browned butter, melted
• 1 large egg, room temperature
• 1 tbsp dry milk powder
• 1 tsp salt
• 2/3 cup pure pumpkin puree (not pie filling)
• 1 tbsp pumpkin pie spice
• 3 1/4 to 3 3/4 cups all-purpose flour

For the filling:

• 3/4 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice
• 6 tbsp browned butter, melted

For the frosting:

• 4 oz cream cheese, at room temperature
• 1/4 cup browned butter, softened
• 1 tbsp pure vanilla extract
• 2 tbsp heavy cream
• 1 1/2 cups confectioners’ sugar

Step 1: Brown the Butter

• 12 tablespoons butter (to be browned for use in various steps)

Start by browning a total of 15 tablespoons of butter.

Since you’ll need a total of 12 tablespoons of browned butter for both the dough, filling, and frosting (some butter will evaporate during browning), browning extra ensures you have enough.

Once browned, measure out what you need for the dough and filling (melted), and place the rest in a container to chill in the fridge overnight for the frosting.

I always recommend browning all the butter at once for consistent flavor throughout the rolls.

Step 2: Prepare and Knead the Dough

• 2 1/4 tsp instant dry yeast (1 standard packet)
• 3/4 cup warm water (about 115°F)
• 1/4 cup granulated or caster sugar
• 2 tbsp browned butter, melted (from Step 1)
• 1 large egg, room temperature
• 1 tbsp dry milk powder
• 1 tsp salt
• 2/3 cup pure pumpkin puree (not pie filling)
• 1 tbsp pumpkin pie spice
• 3 1/4 to 3 3/4 cups all-purpose flour

In the bowl of an electric mixer, dissolve the instant dry yeast in the warm water and let it sit for 5 minutes.

Once dissolved, add granulated sugar, 2 tablespoons melted browned butter (from Step 1), egg, milk powder, salt, and pumpkin puree, mixing until everything is well combined and there are no traces of egg yolk left.

Add in 3 1/4 cups of flour and pumpkin pie spice, mixing until mostly combined.

Attach the dough hook (if using a mixer) and knead, adding up to 1/2 cup extra flour a little at a time if the dough is too sticky.

The dough should be soft and moist but not overly sticky.

Continue kneading for about 8 minutes.

Scrape the sides of the bowl as needed.

You may also knead by hand on a floured surface if desired.

Step 3: First Rise and Prepare the Filling

• 3/4 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice

Lightly oil a large bowl and move the kneaded dough from Step 2 into it, turning it to coat in oil.

Cover the bowl with a clean kitchen towel.

To create a warm environment for rising, preheat the oven to 200°F (93°C), then turn the oven off and place the bowl inside.

Let the dough rise for 45 minutes to 1 hour, or until doubled in size.

While the dough rises, prepare the filling by mixing brown sugar, pumpkin pie spice, and ground cinnamon together in a small bowl.

I like to mix the filling ingredients while waiting for the dough – it saves time and infuses the sugar mixture with spice.

Step 4: Shape, Fill, and Second Rise

• 4 tbsp browned butter, melted (from Step 1)
• dough (from Step 2 and risen in Step 3)
• filling mixture (from Step 3)

Once the dough from Step 3 has doubled in size, punch it down with clean hands to release air bubbles.

On a floured work surface, roll the dough out into a 16-inch by 14-inch rectangle.

Brush 4 tablespoons of melted browned butter (from Step 1) over the dough surface.

Evenly sprinkle the prepared sugar-spice filling (from Step 3) over the buttered dough.

Roll the dough tightly into a log.

For even rolls, score the log into 12 pieces before slicing with unflavored dental floss or a serrated knife.

Place the rolls into a greased 9″x13″ baking dish, cover with plastic wrap, and let rise overnight in the fridge or for about 30 minutes at room temperature until doubled in size.

Step 5: Bake the Cinnamon Rolls

• formed, risen cinnamon rolls (from Step 4)

If refrigerated overnight, let the unbaked cinnamon rolls sit at room temperature for about 45 minutes to rise and come to room temperature.

Preheat the oven to 350°F (180°C).

Bake the rolls for 22–27 minutes, or until golden brown.

For extra precision, you can use a digital thermometer to check for doneness—the internal temperature should reach 190°F (88°C).

Allow the finished rolls to cool for 5–10 minutes before frosting.

I always let my rolls cool just a little so the icing partially soaks in and partially stays thick on top.

Step 6: Make the Brown Butter Cream Cheese Frosting

• 4 oz cream cheese, at room temperature
• 1/4 cup browned butter, softened (from Step 1)
• 1 tbsp pure vanilla extract
• 2 tbsp heavy cream
• 1 1/2 cups confectioners’ sugar

While the cinnamon rolls bake, prepare the frosting.

In the bowl of an electric mixer, beat cream cheese and 1/4 cup softened browned butter (from Step 1, softened to room temperature) together for 2 minutes, scraping the bowl as needed, until light and fluffy.

Add the vanilla extract, heavy cream, and confectioners’ sugar.

Beat on low speed until combined, then increase to high speed and beat for about 4 minutes, until the frosting is fluffy and smooth.

I sometimes use a splash more cream to make the frosting extra spreadable!

Step 7: Frost and Serve

Spread the prepared brown butter cream cheese frosting (from Step 6) onto the warm cinnamon rolls (from Step 5).

Let the frosting melt slightly into the rolls, then serve immediately for the best taste and texture.

Store any leftovers in an airtight container for up to 3 days, though they are best enjoyed fresh.

Classic Pumpkin Cinnamon Rolls

Delicious Classic Pumpkin Cinnamon Rolls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 33 minutes mins

Cook Time 1 hour hr 6 minutes mins

Total Time 1 hour hr 39 minutes mins

Servings 4

Calories 3500 kcal

Ingredients

  

For the dough:

• 2 1/4 tsp instant dry yeast (1 standard packet)
• 3/4 cup warm water (about 115°F)
• 1/4 cup granulated or caster sugar
• 2 tbsp browned butter, melted
• 1 large egg, room temperature
• 1 tbsp dry milk powder
• 1 tsp salt
• 2/3 cup pure pumpkin puree (not pie filling)
• 1 tbsp pumpkin pie spice
• 3 1/4 to 3 3/4 cups all-purpose flour

For the filling:

• 3/4 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice
• 6 tbsp browned butter, melted

For the frosting:

• 4 oz cream cheese, at room temperature
• 1/4 cup browned butter, softened
• 1 tbsp pure vanilla extract
• 2 tbsp heavy cream
• 1 1/2 cups confectioners’ sugar

Instructions

 

• Start by browning a total of 15 tablespoons of butter. Since you'll need a total of 12 tablespoons of browned butter for both the dough, filling, and frosting (some butter will evaporate during browning), browning extra ensures you have enough. Once browned, measure out what you need for the dough and filling (melted), and place the rest in a container to chill in the fridge overnight for the frosting. I always recommend browning all the butter at once for consistent flavor throughout the rolls.
• In the bowl of an electric mixer, dissolve the instant dry yeast in the warm water and let it sit for 5 minutes. Once dissolved, add granulated sugar, 2 tablespoons melted browned butter (from Step 1), egg, milk powder, salt, and pumpkin puree, mixing until everything is well combined and there are no traces of egg yolk left. Add in 3 1/4 cups of flour and pumpkin pie spice, mixing until mostly combined. Attach the dough hook (if using a mixer) and knead, adding up to 1/2 cup extra flour a little at a time if the dough is too sticky. The dough should be soft and moist but not overly sticky. Continue kneading for about 8 minutes. Scrape the sides of the bowl as needed. You may also knead by hand on a floured surface if desired.
• Lightly oil a large bowl and move the kneaded dough from Step 2 into it, turning it to coat in oil. Cover the bowl with a clean kitchen towel. To create a warm environment for rising, preheat the oven to 200°F (93°C), then turn the oven off and place the bowl inside. Let the dough rise for 45 minutes to 1 hour, or until doubled in size. While the dough rises, prepare the filling by mixing brown sugar, pumpkin pie spice, and ground cinnamon together in a small bowl. I like to mix the filling ingredients while waiting for the dough – it saves time and infuses the sugar mixture with spice.
• Once the dough from Step 3 has doubled in size, punch it down with clean hands to release air bubbles. On a floured work surface, roll the dough out into a 16-inch by 14-inch rectangle. Brush 4 tablespoons of melted browned butter (from Step 1) over the dough surface. Evenly sprinkle the prepared sugar-spice filling (from Step 3) over the buttered dough. Roll the dough tightly into a log. For even rolls, score the log into 12 pieces before slicing with unflavored dental floss or a serrated knife. Place the rolls into a greased 9"x13" baking dish, cover with plastic wrap, and let rise overnight in the fridge or for about 30 minutes at room temperature until doubled in size.
• If refrigerated overnight, let the unbaked cinnamon rolls sit at room temperature for about 45 minutes to rise and come to room temperature. Preheat the oven to 350°F (180°C). Bake the rolls for 22–27 minutes, or until golden brown. For extra precision, you can use a digital thermometer to check for doneness—the internal temperature should reach 190°F (88°C). Allow the finished rolls to cool for 5–10 minutes before frosting. I always let my rolls cool just a little so the icing partially soaks in and partially stays thick on top.
• While the cinnamon rolls bake, prepare the frosting. In the bowl of an electric mixer, beat cream cheese and 1/4 cup softened browned butter (from Step 1, softened to room temperature) together for 2 minutes, scraping the bowl as needed, until light and fluffy. Add the vanilla extract, heavy cream, and confectioners’ sugar. Beat on low speed until combined, then increase to high speed and beat for about 4 minutes, until the frosting is fluffy and smooth. I sometimes use a splash more cream to make the frosting extra spreadable!
• Spread the prepared brown butter cream cheese frosting (from Step 6) onto the warm cinnamon rolls (from Step 5). Let the frosting melt slightly into the rolls, then serve immediately for the best taste and texture. Store any leftovers in an airtight container for up to 3 days, though they are best enjoyed fresh.