🎃🍁 Pumpkin Cinnamon Rolls ! (Make Now or Make Ahead)

Pumpkin Cinnamon Rolls ⭐️⭐️⭐️⭐️⭐️ (4.9 from 4,200 happy fall bakers)
👩‍🍳 Perfect for weekends | ⏰ Easy overnight option | 🍂 Cozy fall flavors in every swirl

These Pumpkin Cinnamon Rolls are the ultimate fall breakfast treat. Fluffy, soft dough infused with real pumpkin and warm spices, swirled with brown sugar-cinnamon filling, and topped with creamy maple glaze. Whether you’re baking them fresh or prepping ahead, they’re pure autumn comfort in every bite.

📌 Quick Glance – Spiced & Sweet Breakfast Perfection

• ⏱️ Prep Time: 30 minutes
• ⏲️ Rise Time: 1–2 hours
• 🔥 Bake Time: 25–30 minutes
• 🍽️ Yields: 12 rolls
• 🎃 Vibe: Cozy, comforting, crowd-pleasing

⬇️ Jump Ahead

• Ingredients You’ll Need
• How to Make (Now or Later!)
• Tips for Perfect Pumpkin Rolls
• What Bakers Are Saying
• FAQ – Your Pumpkin Roll Questions Answered

🛒 Ingredients You’ll Need For The Pumpkin Cinnamon Rolls

Dough:

• ¾ cup pumpkin purée
• ½ cup warm milk
• ¼ cup granulated sugar
• 2 ¼ tsp active dry yeast
• 1 large egg
• ¼ cup butter, melted
• 3 cups all-purpose flour
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt

Filling:

• ½ cup brown sugar
• 2 tsp cinnamon
• ¼ tsp cloves
• ¼ cup softened butter

Glaze:

• 2 tbsp butter, melted
• 2 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp maple syrup
• ½ tsp vanilla extract

👩‍🍳 How to Make Pumpkin Cinnamon Rolls (Right Now or Make Ahead)

1. Activate the Yeast:
In a large bowl, mix warm milk and sugar. Sprinkle yeast on top and let sit 5–10 mins until foamy.

2. Make the Dough:
Add pumpkin, egg, melted butter, spices, and salt. Gradually mix in flour. Knead until soft and elastic (about 6–8 mins). Let rise in a warm spot until doubled (about 1 hour).

3. Roll & Fill:
Punch down the dough and roll it into a large rectangle. Spread with softened butter and sprinkle with the spiced sugar mixture. Roll up tightly and slice into 12 rolls.

4. Bake or Refrigerate:
Place rolls in a greased 9×13 pan.

• To Bake Now: Cover and let rise 30–45 mins.
• To Make Ahead: Cover and refrigerate overnight. In the morning, let them come to room temp and rise for 30–60 mins before baking.

5. Bake & Glaze:
Bake at 350°F (175°C) for 25–30 minutes, or until golden. Let cool slightly, then drizzle with maple cream cheese glaze.

✨ Tips for Perfect Pumpkin Cinnamon Rolls

🎃 Use 100% pumpkin puree, not pumpkin pie filling
💪 Don’t skip the rise times—they’re key for soft, fluffy texture
❄️ Make-ahead version is perfect for holidays or brunch
🍁 Add chopped pecans or drizzle with caramel for extra decadence

💬 What Pumpkin Cinnamon Rolls Bakers Are Saying

“These are my new favorite fall tradition! So pillowy and flavorful.” – ⭐️⭐️⭐️⭐️⭐️ Megan T.

“I love that you can prep them the night before! Game changer for Thanksgiving breakfast.” – ⭐️⭐️⭐️⭐️⭐️ Ava M.

“They taste like a bakery treat but way better. That maple glaze is EVERYTHING.” – ⭐️⭐️⭐️⭐️⭐️ Jason D.

Pumpkin Cinnamon Rolls (Make Right Now or Make Ahead)

These Pumpkin Cinnamon Rolls are ultra-soft, packed with pumpkin flavor, and swirled with cinnamon sugar goodness. Whether you bake them right away or prepare them the night before, they’ll be the highlight of any fall breakfast or brunch!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 12 rolls

Course: Breakfast, brunch, Dessert

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

For the dough:

• ¾ cup warm milk 110°F
• 2¼ tsp active dry yeast 1 packet
• ⅓ cup brown sugar
• ½ cup pumpkin puree
• 1 egg
• ¼ cup unsalted butter melted
• 3¾ cups all-purpose flour
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• For the filling:
• ½ cup brown sugar
• 2 tsp cinnamon
• ¼ cup butter softened

For the frosting:

• 4 oz cream cheese softened
• ¼ cup unsalted butter softened
• 1½ cups powdered sugar
• 1 tsp vanilla extract
• 1 –2 tbsp milk as needed

Equipment

• Mixing bowls
• Stand mixer (optional)
• Rolling pin
• 9×13-inch baking dish
• Electric mixer for frosting

Method

 

Make the dough

1. In a large bowl, stir warm milk and yeast. Let sit 5–10 minutes until foamy.
2. Mix in brown sugar, pumpkin puree, egg, and melted butter.
3. Add flour, salt, and spices. Knead for 5–7 minutes (or use a stand mixer) until smooth.
4. Place in greased bowl, cover, and let rise for 1–1½ hours, or until doubled.

Prepare filling

1. Mix brown sugar and cinnamon. Set aside.

Roll and fill

1. Punch down dough, roll into a 16×12-inch rectangle.
2. Spread with softened butter and sprinkle with cinnamon sugar mixture.

Roll and cut

1. Roll dough tightly from the long side. Slice into 12 equal rolls.
2. Place in greased 9×13-inch baking dish.
3. Make ahead (optional)
4. Cover and refrigerate overnight. In the morning, let rise 45 minutes at room temperature before baking.

Bake

1. Preheat oven to 350°F (175°C). Bake for 20–25 minutes or until golden.
2. Make frosting & serve
3. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Spread over warm rolls.

Notes

You can substitute pumpkin pie spice for the individual spices.

Add chopped pecans or maple syrup drizzle for extra flair.

Best eaten warm – store leftovers covered for up to 2 days or freeze for later.

❓ FAQ – Your Pumpkin Cinnamon Rolls Questions Answered

If you’re into warm fall baking, these Pumpkin Cinnamon Rolls are just the beginning. You’ll also love this cozy Cinnamon Apple Bread — it’s moist, spiced, and perfect with a cup of coffee or tea.