Years ago, I set out to create something truly epic and sweet for #AKPumpkinWeek, and WOW, it turned out amazing. I basically infused pumpkin puree and pumpkin spice into soft, fluffy pumpkin cinnamon rolls that will have your family and friends begging for the recipe.
One of my favorite things to do is take on a baking project because not only is it a creative, hands-on activity that I really have to focus on, but also because the end result makes me incredibly proud. Proud that I baked something so beautiful and delicious, and proud to share my love of baking with family and friends. Anyone else feel the same?
This pumpkin cinnamon roll recipe is a twist on my very, very famous cinnamon rolls (seriously they’re better than Cinnabon!), and I cannot wait for you to try them.
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Ingredients in pumpkin cinnamon rolls
We’re using the real deal bread flour, butter, and sugar in this pumpkin cinnamon roll recipe. Trust me when I say to make the recipe as-is for the perfect, fluffy rolls! Here’s what you’ll need to make them:
- Milk: whole, 2% or almond milk will all work in this recipe.
- Granulated sugar: I use granulated sugar to sweeten the cinnamon rolls and to help activate the yeast.
- Brown sugar: personally, I love using dark brown sugar for a more robust molasses-sweet flavor in those swirls, but light brown sugar will work.
- Quick rise yeast: use quick rise or instant yeast in this recipe to help the cinnamon rolls rise faster. You can also use active dry yeast, but the cinnamon rolls may take slightly longer to rise. Read more about the 2 types of yeast below!
- Pumpkin puree: the true star of the show. The pumpkin puree not only gives the cinnamon rolls a sweet flavor but also adds the perfect amount of moisture, resulting in fluffy, perfect pumpkin cinnamon rolls. Learn how to make your own pumpkin puree here!
- Butter: the one and only. I prefer to use salted butter, but unsalted is great too. You’ll need it for both the dough and the glaze.
- Egg: this recipe calls for 1 egg, but I’ll also include how to make these vegan in the note section of the recipe
- Bread flour: to help keep these pumpkin cinnamon rolls soft, fluffy and airy, we’re using bread flour, which has a higher protein level to help lighten the cinnamon roll texture. The higher amounts of protein help to produce more gluten, which gives cinnamon rolls their chewy, soft texture.
- Spices: you’ll need pumpkin pie spice, cinnamon, and salt. Cinnamon rolls made without salt taste very plain, and in addition, salt also helps to control yeast in cinnamon roll recipes, so don’t skip it.
- For the maple cream cheese icing: cream cheese, butter, powdered sugar, and pure maple syrup. You can also add a pinch of salt, if you want to do a salty maple cream cheese icing (omg).
Can I make them vegan or dairy-free?
Great news! This pumpkin cinnamon roll recipe can easily be made vegan or dairy-free.
To make vegan pumpkin cinnamon rolls: simply leave the egg out of the recipe and add 3-4 tablespoons more pumpkin puree to the dough. You’ll also need to make sure to use almond milk, vegan butter, and vegan cream cheese in the recipe.
Two types of yeast (and how to use them)
I get this question all the time in my famous cinnamon roll recipe, and I can understand why it may be confusing to know if your yeast is activated. First, it’s important to know that there are two types of yeast to choose from.
- Active dry yeast: this type of yeast must be dissolved in liquid, or also what’s known as being “proofed” before it’s added to the rest of the dough ingredients.
- Instant yeast: this type is also known as quick rise yeast (this is the brand I use and love!). That’s what we are using for this pumpkin cinnamon roll recipe. It can be added to the dough without proofing, so you don’t need to sit and watch the yeast to make sure it bubbles. However, I still like to dissolve it in a little bit of milk and sugar to help get it started!
Regardless of which yeast you’re using, it’s essential that you add it to warm milk that’s between 105 and 115 degrees F. More on this below! You can also add a little sugar with either yeast to help it get activated.
How to measure flour for cinnamon rolls
Technically, you should use a scale to measure flour to be as accurate as possible. That’s why I included weights in the ingredient list below! If you don’t own a scale, you can absolutely use cups with the right measuring technique. Learning how to measure flour properly will ensure success. Get all of my tips and tricks here, but here are the basics:
- Dip a flour scoop or a large spoon into the container of flour and scoop the flour into your dry measuring cup. Do NOT pack the flour or shake the measuring cup so that the flour settles. We want some air in the flour (it’s nature’s leavener).
- Once you have filled the measuring cup to the top with the flour you’ve spooned in, take the edge of the flour scoop of the flat edge of a knife and level the cup. That’s it!
Tips for making the best pumpkin cinnamon rolls:
- Don’t overheat your milk. It should be between 105-115 degrees F. Anything hotter is likely to kill the yeast, which means the cinnamon rolls will not rise. A simple tip is to dip your finger in the milk — it should feel warm, similar to warm bath water, but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
- Use room temperature butter for the filling: a lot of recipes call for using melted butter in the filling, but that will cause the filling to leak out before baking. Room temperature butter is best!
- Rub the brown sugar into the butter: after you spread out the softened butter, it’s important to rub the brown sugar into the butter.
- Use a room temperature egg in the dough: if you use a cold egg, there’s a chance it could affect the yeast or mix with the melted butter and cause it to coagulate.
- Use bread flour: bread flour is available at most grocery stores, and it makes ALL the difference in achieving softer, fluffy pumpkin cinnamon rolls. JUST TRUST ME.
- Flour your work surface and the rolling pin: this is to prevent the cinnamon rolls from sticking to the surface or to the rolling pin.
Tools you’ll need to make pumpkin cinnamon rolls from scratch
- Stand mixer. You’ll want to use the dough hook on your stand mixer to easily knead the dough before rolling it out. Don’t have a stand mixer? No worries! You can also knead the dough by hand.
- Wooden spoon. I recommend mixing your dough together with a wooden spoon.
- Rolling pin. For rolling out that beautiful dough. Pro tip: if you don’t have a rolling pin you can also flour up a wine bottle!
- Serrated knife. Using a serrated knife will help you cut the cinnamon rolls out after you roll the dough up. You can also use floss.
- 9×13 inch pan. I recommend using a 9×13 inch baking pan so that the cinnamon rolls fit well and bake properly.
How to make overnight pumpkin cinnamon rolls
After placing the rolls into the greased pan (in step 7):
- Cover them immediately with plastic wrap.
- Place them in the fridge overnight.
- Bake them in the morning as directed
I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 30 minutes before baking, then preheating the oven so they will rise for about 45 minutes total (this is known as the second rise).
Storing tips
Feel free to store your pumpkin cinnamon rolls covered at room temp for 1-2 days, then transfer them to an airtight container in the refrigerator for up to 5 days. Simply reheat them in the microwave to get them soft again!
How to freeze pumpkin cinnamon rolls
You can absolutely freeze these delicious pumpkin cinnamon rolls, and there are several ways to do it.
- To freeze before baking: the dough should be frozen after the first rise and the roll and cut. When you are ready to bake, let the dough thaw in the fridge — preferably overnight — then put it in a warm spot for 30 minutes to 1 hour before baking to activate the second rise. Bake cinnamon rolls as directed.
- To freeze after baking: allow the cinnamon rolls to come to room temperature after baking, then you can choose to either freeze the entire pan, making sure they are well wrapped or covered in an airtight container, or you can choose to freeze individual cinnamon rolls. When ready to eat, defrost the cinnamon rolls at room temperature, then warm in the oven at 350 degrees F for 10-15 minutes, or you can warm them up individually in the microwave for 20-30 seconds (once defrosted). I prefer to freeze them before they are iced, and then frost them when ready to eat. The icing is also freezer-friendly.
More pumpkin recipes to try
- Best Ever Healthy Pumpkin Pie
- Marbled Pumpkin Snacking Cake (gluten free!)
- Healthy Soft Pumpkin Cookies with Salted Maple Frosting
- Healthy Pumpkin Oatmeal Pancakes
- Brown Butter Pumpkin Snickerdoodles
Get all of my delicious pumpkin recipes here!
If you make these pumpkin cinnamon rolls, please leave a comment & a rating so I know how you liked them. Enjoy, xo!
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The Best Pumpkin Cinnamon Rolls
Ingredients
- For the cinnamon roll dough:
- ¾ cup (180g) milk (whole, 2% or almond milk will all work)
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons quick rise yeast (1/4-ounce package yeast)
- 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 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
- Pinch of salt
- For garnish:
- Sprinkle of ground cinnamon
Instructions
- 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.
- 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.)
- 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.
- Add the filling: After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
- 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.
- 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.
- Second rise: Place cinnamon rolls in a greased 9x13 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.
- 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
- 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!
Recipe Notes
This post was originally published on October 12th, 2019, republished on October 18th, 2022, republished on October 29th, 2024, and republished on October 30th, 2025.
I just put the comment on the regular cinnamon rolls because I need people to know that everytime I’ve made these and the regular ones they always come out perfect. I have made them numerous times. All perfect. Everything is perfectly described and is so easy to follow! 10/10
So happy to hear that!!
These were the BEST CINNAMON ROLLS I have ever made, not overpowering with pumpkin seasoning, they were soft, fluffy and just so delicious with the frosting too! Thank you for sharing your recipe!
So good!! Glad you loved them!
Hey! Made these a few times recently- I notice the flour measurements are off 480gr but 4 cups— each time I do 4 cups with the fluff and scoop method I get 570gr- so i just did the grams measurement you have but then i needed to add quite a bit of flour to get the dough to be a ball…it was on the dough hook but in a glob mess in the mixer- any feedback?
The flour measurements are correct as written. Going by weight is most accurate here, not by scoop and level method. Because these have pumpkin in them the dough is going to be slightly more sticky than your average dough. It’s okay to add more flour until it reaches your desired consistency and is pulling away from the bowl slightly, likely no more than an additional 30 grams! I hope this helps. 🙂
Can you make the frosting the night before?
Sure! You’ll just want to re-whip it before frosting the cinnamon rolls, and add a touch of milk if it needs to be a bit thinner.
Holy S#@t! This here is one amazing recipe!! Five stars! Make it exactly as she says & you’ll have the best cinnimon bun you have ever eaten!
So happy you loved these!!
Hey! I’m looking to make this recipe for a meeting later this month. If i were to make 24 mini cinnamon rolls instead of 12 regular-size ones, how would bake time change? Thanks!
Hi! I haven’t tested this recipe as mini cinnamon rolls, but I think 20-25 minutes should be good. Just be sure to check on them!
The most delicious fluffy cinnamon rolls!! I made these without a stand mixer and these were very doable. One note is to not over crowd your pan. I had 12 even rolls and these centers popped up during baking. I have read that after the second proof you can poke the centers and that should help prevent this, but regardless the cinnamon rolls turned out perfect and the centers were still the best part. Will absolutely make these again.
So glad you loved these! And yes, I usually discard the ends to make more room, but pushing the middles back in can help, too 🙂
BEST PUMPKIN CINNAMON ROLLS IVE EVER HAD! I love the cream cheese butter frosting. This will be fall stable from now on.
So happy you loved them!!
Easy to follow and great result! So I didn’t have bread flour in the pantry and know that my cinnamon rolls are probably less good with the APF, but they turned out delicious and pillowy soft. My only notes are: 1) the egg was not included in the ingredient list (so I had to look at the preamble leading up to the recipe to know it was 1 egg, and 2) I did not know whether the butter was supposed to be salted or unsalted, so I went ahead and used salted. I think the recipe could still use a hair more salt. Otherwise, I will definitely use this recipe again!
So glad they turned out beautifully! The egg is listed between the melted butter and bread flour in the ingredients 🙂 I typically use salted butter in my baking, but everyone’s butter / salt preferences are slightly different (and either will work!) Try salted next time for that extra kick!
I’ve made these pumpkin cinnamon rolls twice already and they were a huge hit! These are delicious! Thank you for this awesome recipe!
Amazing! I’m so glad 🙂
I love this recipe! It consistently makes the most fluffy, delicious cinnamon rolls that get me compliments every fall. Thanks for posting!
Ps. If you have extra pumpkin puree add a bit of sugar and pumpkin pie spice, cook for about 10min on medium low, cool it, and add it as a filling in the cinnamon rolls!
So glad you love them! And wow that’s a GREAT tip!!
These are hands down the BEST cinnamon buns I’ve ever made!!!!! I’ve brought them to so many event and everyone absolutely adores them! I’ve also had so many people ask me for the recipe, and after they make their first batch they’re hooked!! Thank you so much for the recipe!
Amazing!! So happy they’re a hit 🙂
Egg is in the instructions but not the recipe. How many eggs??
Hi – you’ll need 1 egg (listed under the melted butter in the ingredients list “for the cinnamon roll dough”).
Made these today with my son; instructions were brilliant and they came out beautifully thank you so much!
I’m so glad!!
These are absolutely AMAZING! Ive been intimidated of making cinnamon rolls because of failed attempts in the past but these came out PERFECT! Soft and fluffy in the inside and the maple cream cheese glaze just takes them to the next level! Loved them so much I will be making them again to ship to my family. Be sure to follow the instructions accurately and patience is key! let the dough rise completely both times. Thanks for this amazing recipe
So glad you loved these!!
Do you have the nutritional value for this recipe?
Loved this recipe. I somehow always get more than the twelve whenever I make a batch of any cinnamon roll recipe. Have 12 in the fridge to bake in the morning but I have 3 in the oven now so I can try a sample taste before distributing. This dough felt super soft and airy and I’m looking forward to tasting. Pumpkin spice, cream cheese, and maple are such fantastic fall treats. Looking forward to trying other recipes you have shared. Out of the oven and I cheated just to try a little taste by using a store bought cream cheese icing that I drizzled maple syrup on. It was supposed to be just a bite, but totally melted in my mouth and within 2-3 minutes it was gone. Amazing, and wait until I make the real icing for the fresh batch in the morning!!
Amazing! So happy you loved these 🙂 the perfect fall treat!
Loved this recipe. I somehow always get more than the twelve whenever I make a batch of any cinnamon roll recipe. Have 12 in the fridge to bake in the morning but I have 3 in the oven now so I can try a sample taste before distributing. This dough felt super soft and airy and I’m looking forward to tasting. Pumpkin spice, cream cheese, and maple are such fantastic fall treats. Looking forward to trying other recipes you have shared.
These were pillowy and delicious! Not too sweet. My friends loved them. This was my first time weighing my ingredients, thank you for including that!!
So happy to hear that! Yes, weighing them is a game changer 🙂
2 tablespoons of all spice in the dough…is that a typo? I found the spice to be overpowering. King Arthur says no more than 1-2 teaspoons of cinnamon per 5 cups of flour as cinnamon can inhibit yeast. 2 tablespoons is a ton for dough! I’ll make these again but am cutting it down to 1/2 teaspoons of nutmeg only for the dough. The glaze was very runny. I added some vanilla and powdered sugar to thicken it up.
I used this recipe for the first time this weekend and I don’t think I’ll ever make regular cinnamon rolls ever again. The frosting was insanely delicious. I could probably eat that by the spoonful. I actually doubled that for this recipe because I didn’t think it would be enough and I’m so glad I did. However, I did encounter one issue when making the dough. This recipe, like many others, say to knead dough for 8 to 10 minutes in the mixer. My dough usually forms within the minute and a half mark, after 2 minutes, my dough collapses and sticks to the bowl once again. I would add about 2 tablespoons of flour and my dough formed but collapsed once again. I repeated this a couple of times and probably added about 3/4 cup flour more in total. When I added the last 2 tablespoons, I immediately stopped the mixer as soon as the dough formed. The total time being about 4 minutes. What did I do wrong?
That’s strange, we haven’t had that issue at all. Sometimes doughs that are more hydrated can be a bit more sticky. The measurements are accurate as is. Are you mixing on medium low speed with the dough hook? You could also try kneading by hand and perhaps that will help with the issue!
Yes, I used the dough hook, but mixed at speed 2 since that is what Kitchenaid recommends as the max speed for doughs. Would the mixing speed make a difference? I don’t make doughs too often, but I will definitely try kneading by hand next time though. The cinnamon rolls were delicious but just not as pillowy as they probably should have been.
It could honestly be that your pumpkin is a little more watery than other brands. Sometimes my dough does this and is sticky, but produces a beautiful dough and cinnamon roll at the end! Sorry you are havinvg trouble and wish I could troubleshoot more 🙂
Best thing I’ve ever made. Fluffy, delicious. Dough so easy yo roll after rise.
Con: the icing, didn’t like it. . It was the maple syrup that threw off the taste. I’ll make my go cream cheese recipe with these.
So glad you enjoyed the rolls! Feel free to swap the icing 🙂
These pumkin cinnamon rolls are amazing! We’ve made them several times. Our favorite is when we make them with fresh roasted pumpkin, but there are amazing with canned as well. We even entered them in our local fair, and they won a blue ribbon in the cinnamon roll category.
So happy to hear that – congrats on your win! Fresh pumpkin sounds amazing in here 🙂
Its so fluffy!!! These were absolutely incredible and so airy! These were loved by the whole family and friends. So delicious. Thank you for sharing!!
So glad you loved them!!
Can I 1.5x the recipe to make 18 servings or are there any other modifications I need to do?
I think that should work well!
Disappointed! Followed recipe to a T and even baked a little closer to 30, Used the ovenight method, Edges slightly darker than called for. After cooling and icing, I sampled feom the corner and thought not bad but seemed undercooked. As I removed some to transport, I discovered the dough was raw throughout the bottom and middle. Inedible.
So strange! Were the rolls packed in VERY tightly in the pan? Did they rise well before baking? I’m not sure how they could cook so unevenly if the edges were turning, but I might also suggest double-checking your oven temperature.
Can I use oat milk for this recipe or coconut milk? I am allergic to dairy protein and almonds.
Yes oat milk should work!
looks great, tastes like nothing! super bland AND i put in extra pumpkin seasoning and puree. only the icing is tasty.
So strange! I’m not sure how these didn’t turn out nice and sweet with the filling and 2 tablespoons of pumpkin pie spice.
I made these dairy free by using vegan butter/cream cheese and they turned out AMAZING! Super easy instructions to follow. My boyfriend and I ate half the tray in one night lol. Thanks for sharing!
So good!! Glad you both loved these!
OMG I cannot recommend this recipe enough. These were sooo good. Mine weren’t super pumpkiny, but I used just cinnamon because I didn’t have pumpkin pie spice so maybe that makes the difference. Regardless, these are the softest cinnamon rolls I’ve ever had. Every bite is as good as the center. They are amazing, such an easy recipe too. I make extra filling and frosting. Love these!!
So glad you loved them even without the pumpkin pie spice!
WOW! Much easier than I expected and hands down the best cinnamon rolls I’ve ever made! The flavor was amazing, they were soft and chewy on the inside and cooked all the way through without the outer edges getting too crunchy. The maple syrup frosting was next level! Definitely making these over and over again. Thanks!
This is a phenomenal recipe! Easy to follow and delicious results! Note that I did use a different frosting for the rolls, but otherwise I followed the recipe exactly. I highly recommend!
So happy to hear that! The perfect fall dessert 🙂
These Pumpkin Cinnamon Rolls are amazing! I made the recipe exactly as written and they came out perfect. The maple cream cheese frosting is an excellent addition.
So happy to hear that!
I loved them! The perfect gooey texture. I made these for a friend who said he preferred them to original flavor cinnamon rolls. He said the pumpkin flavor was very noticeable and tasted like fall. He also agreed that the texture was the perfect amount of chewy. For my oven, these were cooked right at 20 minutes. Super easy to make all in one bowl. The icing complements them perfectly. Maybe make a little extra than prescribed here.
Perfect! Such a great treat to prep for fall 🙂
Can you make this recipe with sourdough starter or sourdough discard?
I haven’t tested it, but I would imagine so!