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Pumpkin Cinnamon Rolls

Pumpkin cinnamon rolls with pillowy, slightly tacky dough, filled with a gooey brown sugar cinnamon swirl and finished with thick cream cheese frosting. This step-by-step recipe includes two rises and baking until golden for a cozy fall weekend breakfast.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 0.75 cup warm milk 110 F / 43 C
  • 2.25 tsp instant yeast
  • 0.25 cup granulated sugar
  • 0.5 cup pumpkin puree
  • 4 tbsp unsalted butter melted
  • 1 large egg
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • 3.5 cup all-purpose flour plus more for dusting
Filling
  • 6 tbsp unsalted butter softened
  • 0.75 cup packed light brown sugar
  • 1 tbsp ground cinnamon
Frosting
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk 1 to 2 tbsp, as needed

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the dough
  1. Stir the warm milk, instant yeast, and granulated sugar together, then let sit for 5 minutes until foamy.
  2. Mix in the pumpkin puree, melted unsalted butter, large egg, salt, and pumpkin pie spice until evenly combined.
  3. Add the all-purpose flour gradually and knead for 5 to 7 minutes until smooth and slightly tacky.
  4. Cover and let the dough rise in a warm place for 1 to 1 1/2 hours until doubled in size.
Fill and shape
  1. Roll the dough into a 16x12-inch rectangle.
  2. Spread with the softened unsalted butter and sprinkle evenly with packed light brown sugar and ground cinnamon.
  3. Roll up tightly from the long side and cut into 12 rolls.
  4. Place the rolls in a greased 9x13-inch pan, cover, and let rise for 30 to 45 minutes until puffy.
Bake and frost
  1. Bake at 350 F (175 C) for 22 to 26 minutes, until the rolls are golden.
  2. Beat the cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and milk until smooth, then spread over the warm rolls.

Notes

For the softest rolls, use warm (not hot) milk and knead until the dough is smooth yet still slightly tacky—add flour only if it’s overly wet. Store in an airtight container in the fridge up to 4 days; rewarm individual rolls in the microwave 15–25 seconds. Freezing is yes: freeze unfrosted rolls after baking, then thaw and make the frosting fresh. For a pumpkin-pie-spice swap, use an equal amount of pumpkin spice mix or cinnamon for a simpler profile.