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Pumpkin Cinnamon Rolls

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!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
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.