Pumpkin Cinnamon Rolls with Vanilla Cream Cheese Frosting

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Soft, fluffy Pumpkin Cinnamon Rolls topped with a creamy vanilla cream cheese frosting—perfect for holiday breakfasts and Thanksgiving morning. The dough is rich and buttery with pumpkin folded in for genuine autumn flavor, rolled around a brown sugar, pumpkin pie spice, and butter filling. These rolls are best served warm with plenty of frosting. They’re also great made ahead for an easy breakfast or a cozy fall brunch.

About The Recipe

If you need a pick-me-up, look no further: pumpkin, cinnamon, and rolls. These pumpkin cinnamon rolls bring everything you want in a fall bake—tender enriched dough, warm spice, and real pumpkin flavor. They make a showstopping breakfast for Thanksgiving or any chilly morning when you want something special.

The dough stays soft and slightly enriched from milk, butter, and egg. The filling adds a true pumpkin spice profile and brown sugar sweetness. A simple vanilla cream cheese frosting pulls everything together, adding a tangy, silky finish that complements the warm spices.

The idea began simply—use the pumpkin puree on hand and create a familiar cinnamon roll with a seasonal twist. The goal was a classic look and texture but with a burst of fall flavor in every bite. Topped with cream cheese frosting, these feel indulgent yet comforting.

These rolls are an ideal bake for fall and winter. If your household loves pumpkin, this recipe delivers a memorable breakfast everyone will ask for again.

Equipment Needed

• Stand mixer
• Small pot
• Digital thermometer
• Dough rising container or buckets
• Rolling pin
• Mixing bowls
• Hand mixer
• Offset spatula
• Sharp knife
• 8×12 inch pan

Ingredients

For The Rolls:

• All-purpose flour
• Granulated sugar
• Instant yeast
• Pumpkin pie spice
• Salt
• Whole milk
• Unsalted butter
• Egg
• Pumpkin purée

For The Filling:

• Salted butter (room temperature)
• Brown sugar (firmly packed)
• Pumpkin pie spice
• Salt
• All-purpose flour
• Vanilla extract

For The Frosting:

• Heavy cream
• Cream cheese
• Salt
• Powdered sugar
• Vanilla extract

Instructions

In the mixer bowl, combine half of the flour, the granulated sugar, instant yeast, pumpkin pie spice, and salt.

Combine butter and milk in a small saucepan and heat over low until the butter melts. Remove from heat and cool to about 115–125°F (46–52°C) before adding to the dough.

With the mixer running, pour the cooled milk mixture into the dry ingredients. Increase the mixer speed to medium and beat for 2 minutes.

Switch to the dough hook if you have one. Add the remaining flour, the egg, and the pumpkin purée. Knead on medium speed for 6–8 minutes or until the dough is smooth and pulls away from the bowl.

Place the dough in a lightly greased, covered container. Allow it to rise at room temperature until doubled, about 1–2 hours.

While the dough rises, prepare the filling: beat together room-temperature butter, brown sugar, pumpkin pie spice, salt, and vanilla until smooth and combined.

Turn the dough onto a floured surface, dust the top lightly with flour, and roll it into a 12″ x 18″ rectangle. Spread the filling evenly over the dough—an offset spatula works well.

Starting from a long side, roll the dough jelly-roll style (left to right or right to left). Do not roll from top to bottom. Use a sharp knife to cut 1½-inch slices and place them cut side down in a prepared 8×12-inch pan. Cover with plastic wrap and let rise at room temperature until noticeably puffy, about 1½ hours.

Preheat the oven and bake the rolls until golden brown. Baking time will vary with oven and pan size; check periodically and bake until done. (See notes below for temperatures and internal doneness.)

While the rolls cool slightly, make the frosting. Beat cold heavy cream to stiff peaks, then add cold cream cheese in chunks and beat until smooth. Add salt and sifted powdered sugar, beating until light and fluffy. Stir in vanilla. Spread the frosting over cooled or slightly warm rolls and serve.

Frost the rolls and enjoy.

Fresh Pumpkin or Canned?

For consistent flavor and texture, canned pumpkin purée is recommended for this recipe. Fresh pumpkin can be used but may alter moisture and taste slightly, so you might need to adjust hydration.

Can These Rolls Be Made Ahead of Time?

Yes. These rolls freeze well unfrosted for up to three months. Thaw a few hours before reheating. Frosting is best made fresh but can be prepared a day ahead and kept refrigerated in an airtight container.

How To Store

Unfrosted rolls store best in the freezer for up to three months. If frosted, store in the refrigerator for 3–5 days or freeze for about a month. Reheat to serve: bring to room temperature or microwave a single roll for 30–60 seconds.

Expert Tips

• Make sure your yeast is fresh and in-date.
• Do not use pumpkin pie filling—use pumpkin purée.
• If the milk mixture boils, it’s fine—just allow extra time to cool to the correct temperature before adding to the dough.
• If you lack a covered container for rising, use a glass bowl covered tightly with plastic wrap.
• Filling butter should be at room temperature for easy spreading. Use an offset spatula for even coverage.
• If you’d like a faster proof, place rolls near a warm (turned off) oven—never in a hot oven.
• For the cream cheese frosting, use cold ingredients for best texture.

When you make these Pumpkin Cinnamon Rolls, leave a comment and share your results. We love hearing from readers and seeing your photos.

5 from 1 vote

Pumpkin Cinnamon Rolls with Vanilla Cream Cheese Frosting

Author: Traci Crossland

A cozy fall breakfast: soft, fluffy pumpkin rolls with warm spice and a silky vanilla cream cheese frosting. Perfect for the season.

Prep Time: 1 hr

Cook Time: 25 mins

Proofing Time 4 hrs

Total Time: 5 hrs 25 mins

Servings: 12 rolls

Ingredients

Rolls

• 3 cups all purpose flour
• ⅓ cup granulated sugar
• 2½ teaspoons instant yeast
• ½ teaspoon pumpkin pie spice
• ⅜ teaspoon salt
• ½ cup whole milk
• 6 Tablespoons unsalted butter
• 1 large egg
• ½ cup pumpkin purée

Cinnamon Filling

• ½ cup salted butter
• ½ cup brown sugar
• 2 Tablespoons pumpkin pie spice
• ⅛ teaspoon salt
• ¼ cup all purpose flour
• 1 teaspoon vanilla extract

Cream Cheese Frosting

• ½ cup heavy cream
• ½ cup cream cheese
• 1/16 teaspoon salt
• 1 cup powdered sugar
• ½ teaspoon vanilla extract

Instructions

 

Rolls

• Combine half of the flour, sugar, yeast, pumpkin pie spice, and salt in a mixer.
• Combine butter and milk in a saucepan and heat until butter melts.
• Cool the milk mixture to about 115℉/46℃, then add to the dry ingredients while mixing.
• Increase mixer speed to medium and beat 2 minutes.
• Add remaining flour, egg, and pumpkin; knead 6–8 minutes until smooth.
• Place dough in a greased covered container and let rise until doubled, 1–2 hours.

Filling

• Beat butter, brown sugar, pumpkin pie spice, salt, flour, and vanilla until combined.

Assembly

• Spray an 8×12-inch pan with cooking spray.
• Roll dough into a 12×18-inch rectangle and spread with filling.
• Roll jelly-roll style from a long side and cut into 1½-inch pieces.
• Place rolls in the pan, cover, and let rise until noticeably puffy, about 1½ hours.
• Bake until golden; timing will vary—check for doneness.

Frosting

• Whip cold heavy cream to stiff peaks.
• Beat in cold cream cheese a chunk at a time, then add salt and powdered sugar and beat until fluffy. Stir in vanilla and frost rolls.

Notes + Tips!

• Room temperature is about 70℉/21℃.
• Check that your yeast is in-date.
• Do not use pumpkin pie filling—use pumpkin purée.
• Cool the milk/butter mixture to 115℉/46℃ before adding to the dough to avoid killing the yeast.
• To substitute salted butter in the rolls, reduce added salt as noted in the original recipe.
• If the filling seems too firm to spread, warm briefly in the microwave for 5–10 seconds.
• For baked roll doneness, an instant-read thermometer should read about 190–200℉ (88–93℃).
• Keep cream cheese frosting ingredients cold for the best texture.

Tools You May Need

• Stand mixer
• Dough rising container
• Instant-read thermometer
• Small pot
• Mixing bowls
• Offset spatula
• 8×12 inch pan

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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