Homemade Pumpkin Cinnamon Rolls
These Homemade Pumpkin Cinnamon Rolls are big, pillowy soft, and irresistibly fluffy. Each roll is swirled with a gooey pumpkin spice cinnamon filling that bakes into sticky, golden perfection. Topped with a lush and tangy cream cheese frosting, they’re the ultimate fall breakfast or brunch treat—especially when served warm with a hot cup of coffee.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Milk: Warm milk helps activate the yeast and creates a soft, tender dough. Whole milk works best, but any milk of choice can be used.
Brown Sugar: Adds sweetness, moisture, and a hint of molasses flavor to both the dough and the filling.
Active Dry Yeast: Essential for helping the dough rise, giving the rolls their fluffy and pillowy texture.
Pumpkin Purée: Brings natural sweetness, moisture, and cozy fall flavor—make sure to use pure pumpkin, not pumpkin pie filling.
Salted Butter: Adds richness and flavor throughout the dough, filling, and frosting. Softened or browned butter also deepens the taste.
Egg: Provides structure, stability, and richness to the dough for soft, fluffy rolls.
Vanilla Bean Paste or Extract: Infuses the dough, filling, and frosting with warm, aromatic vanilla flavor.
Bread Flour: High-protein flour that creates a chewier, fluffier texture; all-purpose flour can be substituted if needed.
Salt: Balances the sweetness and enhances all the other flavors in the recipe.
Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves that brings out classic fall spice flavor.
Cinnamon: Adds warmth and depth to the dough, filling, and topping for that signature cinnamon roll taste.
Heavy Cream: Poured over the rolls before baking to create an extra gooey, tender texture.
Cream Cheese: The base of the frosting, adding tanginess that balances the sweetness of the rolls.
Powdered Sugar: Sweetens and smooths the cream cheese frosting to the perfect consistency.
Why You’ll Love Homemade Pumpkin Cinnamon Rolls:
Big, Pillowy Soft Texture: These pumpkin cinnamon rolls bake up light, fluffy, and perfectly tender.
Gooey Pumpkin Spice Swirl: Every bite has a warm, spiced filling that melts into the soft dough.
Golden and Sticky Exterior: Baked until beautifully golden with edges that caramelize just right.
Tangy Cream Cheese Frosting: The lush cream cheese topping balances the sweetness with a slight tang.
Perfect for Fall Mornings: Cozy flavors of pumpkin and spice make them the ultimate seasonal breakfast.
Homemade Comfort Food: Made completely from scratch for that nostalgic bakery-style feel.
Delicious with Coffee: Best enjoyed warm, paired with a hot cup of coffee or tea.
Make-Ahead Friendly: Dough can be prepped the night before and baked fresh in the morning.
Crowd-Pleasing Dessert or Breakfast: Perfect for holidays, brunch gatherings, or a cozy weekend treat.
Special Use of Pumpkin: A creative twist on classic cinnamon rolls that captures the essence of fall.
Tips for Making Homemade Pumpkin Cinnamon Rolls:
Use Room Temperature Ingredients: Bring eggs, and pumpkin purée to room temperature before mixing for even blending and better dough texture.
Measure Flour Correctly: Spoon and level flour or weigh it on a kitchen scale to avoid adding too much, which can make the rolls dense.
Knead Until Smooth and Elastic: Knead the dough until it’s soft, stretchy, and slightly tacky — this develops the gluten for structure.
Let the Dough Rise Properly: Allow the dough to rise in a warm, draft-free place. Rushing this step will affect the fluffiness.
Roll the Dough Evenly: Roll into a uniform rectangle so the filling spreads evenly and the rolls bake consistently.
Spread the Filling All the Way: Go almost to the edges with the pumpkin spice cinnamon filling for gooey flavor in every bite.
Slice with Dental Floss: Use unflavored dental floss instead of a knife for clean, even slices that won’t squish the rolls.
Choose Your Size: The dough can be cut into 8 larger rolls for bakery-style cinnamon rolls or 12 smaller rolls for a more shareable size. Adjust pan size if needed.
Bake at Two Temperatures: Bake at 350°F for the majority of the time, then raise the oven to 375°F for the last 5–7 minutes. This helps the rolls cook through without the tops getting too dark or the centers drying out.
Frost While Slightly Warm: Spread the cream cheese frosting when the rolls are still a little warm so it melts slightly into the swirls.
Serve Fresh: Pumpkin cinnamon rolls are best enjoyed the same day while soft, fluffy, and warm.
Make Ahead (Overnight Refrigeration): After assembling the rolls and placing them in the pan, cover tightly with plastic wrap and refrigerate overnight. The next morning, let them sit at room temperature for 30-45 minutes before baking.
Freezer Option (Unbaked Rolls): Shape the rolls and place them in the pan, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge, let rise until puffy, and bake as directed.
Freezer Option (Baked Rolls): Bake, cool completely, and freeze individually wrapped rolls in a freezer bag for up to 2 months. Reheat in the oven at 325°F until warmed through.
How to Store Homemade Pumpkin Cinnamon Rolls:
Room Temperature: Keep frosted or unfrosted rolls covered tightly at room temperature for up to 2 days. If frosted, note that the cream cheese frosting may soften more quickly.
Refrigerator: Store rolls in an airtight container in the fridge for up to 4–5 days. Reheat in the microwave for 20–30 seconds or in a 300°F oven for about 8–10 minutes until warmed through.
Freezer (Unbaked Dough): After shaping, place rolls in a greased pan, cover tightly with plastic wrap and foil, and freeze for up to 2 months. When ready, thaw overnight in the fridge, let rise until puffy, then bake as directed.
Freezer (Baked Rolls): Allow baked rolls to cool completely, then wrap individually or place in a freezer bag. Freeze for up to 2 months. Reheat in the oven at 325°F for about 10–12 minutes, or microwave for 30 seconds until warm.
Make Ahead (Overnight Rise): Assemble the rolls, place in the pan, cover tightly, and refrigerate overnight. In the morning, bring to room temperature and let rise for 30-45 minutes before baking.
FAQs:
Q: Can I make these pumpkin cinnamon rolls ahead of time?
A: Yes! You can assemble the rolls, cover the pan tightly with plastic wrap or foil, and refrigerate overnight. The next morning, pull them out from the refrigerator and let them sit at room temperature for 30–45 minutes before pouring the heavy cream over them and baking! Follow the baking temperature and time in the recipe below.
Q: Do I need to use fresh pumpkin purée?
A: Canned pumpkin purée works perfectly and saves time. Just make sure you’re not using pumpkin pie filling, which already has added sugar and spices.
Q: Can I make these into smaller rolls instead of large ones?
A: Absolutely. The recipe makes either 8 large rolls or 12 smaller ones. Baking times may vary slightly, so keep an eye on them toward the end.
Q: Why do the rolls bake at two different temperatures?
A: Starting at 350°F allows the rolls to bake through gently, while increasing to 375°F for the last 5–7 minutes helps them finish golden without overbaking or drying out.
Q: Can I freeze pumpkin cinnamon rolls?
A: Yes. You can freeze unbaked shaped rolls (let them thaw and rise before baking) or freeze baked rolls after cooling completely. Reheat in the oven or microwave until warmed through.
Q: Can I make these dairy-free?
A: Yes. Use non-dairy milk, vegan butter, and a dairy-free cream cheese alternative for the frosting. The texture and flavor will be slightly different but still delicious.
Q: How do I store the cream cheese frosting separately?
A: Store frosting in an airtight container in the refrigerator for up to 4 days. Let it soften at room temperature before spreading on warm rolls.
Q: What’s the best way to reheat leftovers?
A: Warm individual rolls in the microwave for 20–30 seconds, or reheat several at once in a 300°F oven for 8–10 minutes.
Love this recipe? Check out my other cinnamon and pumpkin fall-inspired recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these homemade pumpkin cinnamon rolls. Happy baking!
