Pumpkin Cinnamon Rolls with Cream Cheese Frosting

  • These Pumpkin Cinnamon Rolls with Cream Cheese Frosting are the perfect way to start your morning on a chilly winter day. They are gooey, soft, swirly and packed with pumpkin spice! These delicious pumpkin cinnamon rolls are sure to impress all of your guests this holiday season.

    As if these pumpkin rolls weren’t good enough on their own, the thick luscious cream cheese frosting really takes them to the next level! Serve these pumpkin cinnamon rolls with coffee in the morning or enjoy them as a treat after dinner. Make these rolls in the morning to fill your house with the delicious scent of pumpkin and spice all day long!

    Straight on view of a pumpkin cinnamon roll with a fork off to the side. Can see the frosting dripping off the sides.

    If you love sweet breakfast treats like these Pumpkin Cinnamon Rolls, I’ve got a few more for you to try! These Cinnamon Sugar French Toast Sticks are so yummy and nostalgic! They take me back to my grade school days when we would have breakfast for lunch, except this recipe is way more flavorful and delicious. If you’re a muffin person, try these Cinnamon Roll Muffins. They are gooey and heavenly!

    WHY YOU WILL LOVE THESE PUMPKIN CINNAMON ROLLS:

    • Perfect for any time of day but I prefer to enjoy these little cinnamon delights with a cup of coffee in the morning.
    • They are freezer friendly!
    • Make the dough the night before and bake your pumpkin cinnamon rolls fresh in the morning.
    • These cinnamon rolls are the perfect treat to impress your guests with this holiday season!
    • They are gooey, fluffy, rich and flavorful. The ultimate comfort food!
    Overhead view of all ingredients needed to make pumpkin cinnamon rolls with cream cheese frosting.

    INGREDIENTS USED FOR THESE PUMPKIN CINNAMON ROLLS:

    DOUGH:

    • Warm milk, dry active yeast, canned pumpkin, egg, melted butter, brown sugar, salt, pumpkin pie spice and all purpose flour. Make sure the milk is warm because it helps to activate the yeast.

    FILLING:

    • Softened butter, sugar, brown sugar, cinnamon, pumpkin pie spice and chopped pecans. Pecans add a lovely little crunch when you bite into the cinnamon rolls!

    FROSTING:

    • Softened cream cheese, powdered sugar, milk and vanilla extract. The perfect combination for a cream cheese frosting that is sure to impress!
    Four pictures showing how to mix up the dough.

    HOW TO MAKE THESE PUMPKIN CINNAMON ROLLS:

    1. ACTIVATE THE YEAST – In a small bowl combine the milk and yeast, stir a few times gently. Set aside for 5 minutes and if are no bubbles your yeast isn’t any good and you must start over with new yeast.
    2. COMBINE THE DOUGH INGREDIENTSIn a large bowl combine the yeast mixture, pumpkin, egg, butter, salt, spices and flour. Stir by hand until the dough forms a nice soft ball, adding in more flour if necessary. The dough should be soft and slightly sticky to the touch but not stiff.
    3. KNEAD AND RISE – Turn the dough out onto a well floured work surface and knead for 10 minutes. Place in a greased bowl and cover with a damp cloth. Allow to rise in a warm area for 30 minutes or until the dough has doubled in size.
    4. FORM THE ROLLS AND BAKE – Punch the dough down, remove from bowl and place onto a work surface. Roll to an 18″x 14″ rectangle. Spread with soft butter. In a small bowl combine the remaining filling ingredients and sprinkle over the butter. Carefully roll up the dough with the long side of the dough facing you. Cut into 12 equal rolls. Place in a greased 9×13 baking pan, cover and let rise in a warm place for 20 minutes or until doubled in size. Bake at 350 degrees F for 25-30 minutes or until lightly brown. Cool completely before frosting.
    5. MAKE THE FROSTING – For the frosting combine the ingredients in a medium bowl and beat with a mixer until fluffy. Once the pumpkin cinnamon rolls are completely cool, frost them and enjoy!
    Five pictures showing how to roll and cut the dough and how the rolls look when they are proofed and ready to bake.

    TIPS AND VARIATIONS:

    • Prepare the dough the night before! You can make the dough mixture and let it rise overnight.
    • Store these pumpkin cinnamon rolls at room temperature. Just cover and let them hangout on your counter for up to 3 days (if they last that long).
    • If you don’t have pumpkin pie spice, it’s really easy to make your own! Check out this easy homemade pumpkin pie spice recipe.
    • You can freeze these pumpkin cinnamon rolls! Just roll them in plastic wrap, wrap in tin foil and store in the freezer for up to 3 months.
    Two pictures one showing the frosting being scooped onto the rolls and the other an overhead view of the rolls frosted.

    FREQUENTLY ASKED QUESTIONS:

    Can I use gluten free flour for these cinnamon rolls?

    You could definitely make this recipe gluten free by substituting the all purpose flour with all purpose gluten free flour. Keep in mind, the texture and flavor may vary by substituting the flour.

    Can I omit the pecans in this recipe?

    You could omit the pecans but they add a nice texture to the cinnamon rolls. You could also substitute the pecans for chopped walnuts.

    Do I have to use cream cheese in the frosting?

    If you aren’t a fan of cream cheese frosting, you could make a simple glaze for the cinnamon rolls with powdered sugar, milk and vanilla!

    Overhead view of a roll on a plate with a bite taken. Coffee off to the side.

    Other recipes you might like:

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    5 from 1 vote
    Straight on view of a pumpkin cinnamon roll with a fork off to the side. Can see the frosting dripping off the sides.
    Pumpkin Cinnamon Rolls with Cream Cheese Frosting
    Prep Time
    3 hrs
    Cook Time
    30 mins
    Total Time
    3 hrs 30 mins
     

    These Pumpkin Cinnamon Rolls with Cream Cheese Frosting are gooey, soft, swirly and packed with pumpkin spice!

    Course: Bread, Breakfast
    Cuisine: American
    Keyword: Soft and gooey pumpkin cinnamon rolls
    Servings: 12
    Calories: 743 kcal
    Author: Malinda Linnebur
    Ingredients
    DOUGH:
    • 1 cup (235ml) warm milk (110 degrees F)
    • teaspoons dry active yeast
    • ¾ cup (180g) canned pumpkin
    • 1 large egg
    • 3 tablespoons butter, melted
    • ¼ cup (50g) packed brown sugar
    • 1 teaspoon salt
    • 1 teaspoon pumpkin pie spice
    • 4 cups (515g) all purpose flour
    FILLING:
    • 5 tablespoons butter, softened
    • cup (70g) sugar
    • cup (70g) packed brown sugar
    • 1 tablespoon cinnamon
    • ½ teaspoon pumpkin pie spice
    • ¾ cup (85g) chopped pecans, optional
    FROSTING:
    • 4 ounces (113g) cream cheese, softened
    • 2 cups (220g) powdered sugar
    • 1 tablespoon milk
    • 1 teaspoon vanilla
    Instructions
    1. In a small bowl combine the milk and yeast, stir a few times gently. Set aside for 5 minutes and if there are no bubbles your yeast isn’t any good and you must start over with new yeast.
    2. In a large bowl combine the yeast mixture, pumpkin, egg, butter, salt, spices and flour. Stir by hand until the dough forms a nice soft ball. Adding in more flour if necessary. The dough should be soft and slightly sticky to the touch, not stiff.
    3. Turn out onto a well floured work surface and knead for 10 minutes. Place in a greased bowl and cover with a damp cloth. Allow to rise in a warm area for 30 minutes or until the dough has doubled in size.
    4. Punch the dough down and remove from bowl and place onto a work surface. Roll to an 18"x 14" rectangle. Spread with soft butter. In a small bowl combine the remaining filling ingredients and sprinkle over the butter. Carefully roll up the dough with the long side of the dough facing you. Cut into 12 equal rolls. Place in a greased 9×13 baking pan, cover and let rise in a warm place for 20 minutes or until doubled in size. Bake at 350 degrees F for 25-30 minutes or until lightly brown. Cool completely before frosting.

    5. For the frosting combine the ingredients in a medium bowl and beat with a mixer until fluffy.
    Recipe Notes
    1. STORAGE: Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. 
    2. FREEZER FRIENDLY: Option 1:Tightly wrap completely cooled rolls in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight at room temperature then frost before serving. Option 2: Bake the rolls for 12 minutes then let them cool completely. Wrap tightly and freeze for 3 weeks max. When ready to bake remove from freezer and allow to thaw. Bake for 15-20 minutes. 
    3. OVERNIGHT RISE: After placing the rolls in the pan cover them with plastic wrap and place them in the refrigerator overnight or for up to 14 hours. When ready to bake allow them to come to room temperature and rise until almost double in size. Bake as directed. 
    4. PUMPKIN PIE SPICE: If you don’t have pumpkin pie spice replace it with the following: ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground clove, and ⅛ teaspoon ground allspice (this equals 1 teaspoon of pumpkin pie spice).
    Nutrition Facts
    Pumpkin Cinnamon Rolls with Cream Cheese Frosting
    Amount Per Serving
    Calories 743 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 8g50%
    Trans Fat 1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 9g
    Cholesterol 46mg15%
    Sodium 314mg14%
    Potassium 268mg8%
    Carbohydrates 124g41%
    Fiber 5g21%
    Sugar 59g66%
    Protein 12g24%
    Vitamin A 2713IU54%
    Vitamin C 1mg1%
    Calcium 84mg8%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
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