The Best Pumpkin Cinnamon Rolls đđ¤ are super soft, fluffy, and packed with warm pumpkin spice flavor, topped with a cream cheese glaze! This is an EASY recipe that can be made as overnight cinnamon rolls or baked right away! Move over, Cinnabon, these are better!
Easy Pumpkin Cinnamon Roll Recipe
- These are the best pumpkin cinnamon rolls I’ve ever made! I prefer these over Cinnabon, and that’s a big statement coming from a former Cinnabon junkie.
- They’re soft, light, fluffy and there’s just enough pumpkin flavor to notice, but not so much that it overwhelms the inherent beauty of classic cinnamon rolls. Topped with cream cheese glaze, they’re totally irresistible.
- I used my favorite yeast roll recipe as the jumping off point and worked in pumpkin puree, pumpkin pie spice, and plenty of cinnamon and brown sugar for these pumpkin cinnamon rolls.
- The glaze is a simple glaze of cream cheese, confectionersâ sugar, and a splash of cream. It makes more than the average person may want on their rolls, but it keeps for weeks in the fridge. I’m a dip, glaze, and frosting-aholic, and can never have too much. I keep a little cup on the side of my plate so I can double-dip.
- The glaze soaks into the nooks and crannies and adds even more moisture and softness. Total gooey, cinnamon-and-sugary, juicy perfection.
Ingredients for Pumpkin Cinnamon Rolls
- All-purpose flour, granulated sugar, pumpkin pie spice, Instant dry yeast, and salt: These dry ingredients create the soft, fluffy dough and add warm pumpkin spice flavor.
- Unsalted butter, buttermilk, pumpkin puree, and egg: These make the dough rich, tender, and flavorful. Buttermilk is my favorite for cinnamon rolls because it creates the softest, lightest texture. Powdered buttermilk or a homemade buttermilk substitute can be used if needed. Use canned pumpkin puree for the easiest results; homemade pumpkin puree may work, but blot it well first since it often contains extra moisture.
- Light brown sugar and cinnamon: These make the sweet cinnamon filling.
- Cream cheese, confectionersâ sugar, and half and half: These make the cream cheese glaze. Cream or half and half both work.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Pumpkin Cinnamon Rolls
- Make the cinnamon roll dough. See my tips in the recipe card on how to activate the yeast and make the dough.
- Let rise. Transfer dough to a greased mixing bowl, cover with a towel, and let rise at room temperature for about 2 hours or until it doubles in size.
- Roll out the dough. Once the dough has risen, roll it out to about 26 by 13 inches. Spread softened butter over the dough, then sprinkle with the brown sugar cinnamon mixture.
- Roll and slice the dough. Then place in a foil-lined 9×13-inch baking dish.
- Let the dough rise a second time.
- Bake until golden brown. Top with cream cheese frosting while still warm.Â
The Best Pumpkin Cinnamon Rolls
Ingredients
Dough
- 3 Âź cups all-purpose flour, or as needed
- Âź cup granulated sugar
- 2 tablespoons pumpkin pie spice
- 2 Âź teaspoons instant dry yeast, one 1/4-ounce packet, I use Red Star Platinum
- pinch salt, to taste
- ½ cup unsalted butter, melted (1 stick)
- ½ cup buttermilk
- ½ cup pumpkin puree
- 1 large egg, lightly whisked
Filling
- 6 tablespoons unsalted butter, 3/4 of 1 stick, very soft â let it sit out while dough rises
- 1 to 1 Âź cups light brown sugar, packed
- 2 + tablespoons cinnamon, I used 3+
Cream Cheese Glaze
- 4 ounces brick-style cream cheese, lite is okay, softened â let it sit out on the second rise or while rolls bake
- 2 cups confectionersâ sugar
- pinch salt, optional and to taste (helps balance the sweetness)
- about 3 to 4 tablespoons half-and-half or cream, or as needed for consistency
Instructions
Make the Dough:
- To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 1/4 cups flour, sugar, pumpkin pie spice, yeast, salt; set aside.
- In 2-cup glass measuring cup or microwave-safe bowl, and the butter and heat to melt, about 1 minute on high power.
- Add buttermilk and pumpkin to melted butter and warm to temperature, about 45 seconds on high power in the microwave. If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out. ** (see note below)
- Add butter-buttermilk-pumpkin mixture to the dry ingredients in mixing bowl.
- In a small bowl, crack and lightly whisk the egg, and add egg to mixing bowl.
- Turn mixer on low speed and allow it to knead dough for about 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). 3 1/4 cups of flour and 7 minutes is perfect for me, but if after 5 minutes your dough is very sloppy, wet, and wonât come together, add up to 1/4 cup flour, or as needed until it does come together. However, the more flour added, the denser and heavier the rolls will be; wetter dough is preferred to overly dry. If dough is dry or crumbly, drizzle in buttermilk until it comes together.
- Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so itâs lightly oiled on both top and bottom.
- Cover bowl with plastic wrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven that I preheated for 1 minute to 400F, then itâs powered off. Do not, repeat do not, keep the oven on. The pre-heated, warm oven creates a nice 85F-ish environment, ideal for yeast. If your rising spot is cold, rising will likely take longer than 2 1/2 hours.
- While dough rises, line a 9Ă13-inch aluminum pan with aluminum foil, spray with cooking spray; set aside.
Rolling Out the Dough:
- After dough has doubled in size, punch it down.
- Turn dough out onto a Silpat or floured countertop. With a rolling pin, roll it out to about 26-by-13-inches. Use the 13-inch side of the 9-x13 pan to eyeball it, no need use a ruler.
For the Filling:
- Using a knife or spatula, evenly spread butter over dough, leaving a 1/2-inch bare margin.
- Evenly sprinkle the brown sugar and then the cinnamon over the top, and lightly pat it down with your fingertips to help it adhere.
Slicing the Dough:
- Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.
- Using a knife, make small hash marks about 1 to 1 1/2 inches apart (yields 20 to 24 rolls); or make bigger rolls and yield 12 to 16. Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice; the hash marks are nice place-markers.
- Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do. Visual here.
- Arrange the rolls in the prepared pan (I made 5 rows of 4 or 5 rolls across, and not all rows have same number of rolls;Â crowding is okay). Cover with plastic wrap.
- If Making Straight Through…
- Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour.
- If Making as Overnight Rolls…Â
- Donât let rolls rise after theyâve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours.
- Before baking, let the rolls rise at room temperature until they have nearly doubled in size, about 1 hour.
To Bake:
- For either version, bake at 375F for about 15 to 17 minutes, or until lightly golden on top and cooked through (ovens, dough, and climates vary and so will baking duration, but 1 to 2 minutes matters in this recipe). Watch rolls like a hawk and donât overbake or they wonât taste nearly as good. At 15 1/2 minutes my rolls were barely done and on the doughy side but I prefer this because it reminds me of Cinnabons; if you like less doughy rolls, bake longer.
Make the Cream Cheese Glaze:
- In a medium bowl, add cream cheese, confectionersâ sugar, optional salt, 3 tablespoons cream, and whisk or beat with a handheld electric mixer until smooth and combined. Add cream as needed until desired consistency is reached.
- Evenly pour glaze over rolls, lightly spreading with a spatula as necessary.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally posted September 26, 2014 and reposted October 28, 2022 with updated text. thou
I love these cinnamon rolls! i bring them into the office during the Fall. i had a scare today with them, i doubled the recipe and made them in a large chaffing pan. I cooked them for 16 minutes and to my horror the middle rolls were still doughy as people ate them I watched in horror. I took out the middle rolls and plan to try to cook them for a few extra minutes during lunch. BE CAREFUL with the timing if you’re doubling the recipe and baking them all in one pan I would bake them for 20 minutes.
I have never tried doubling this particular recipe but yes cinnamon rolls can be prone to just what you said – same with banana bread or other moist batters. This may be one of those recipes that even if you’re doubling it, bake in two separate pans, separately in the oven.
Recipe sounded good. I tried it and it is wonderful! I added a bit more squash (not pumpkin), and was very pleased with the result. These are soft, and flavor is great. I think I might try a little more pumpkin spice next time, but these were everything I was hoping for in a pumpkin sweet roll. I will be making this again, as I have most of this batch away.
Thanks for the 5 star review and glad to hear you will be making them again!
Recipe sounded good. I tried it and it is wonderful! I added a bit more squash (not pumpkin), and was very pleased with the result. These are soft, and flavor is great. I think I might try a little more pumpkin spice next time, but these were everything I was hoping for in a pumpkin sweet roll. I will be making this again, as I have most of this batch away.
Can you use parchment paper instead of foil to line the pan? Does it make a difference in the way the rolls turnout? Thanks
You can use parchment, no problem.
Where do you donate to?
Anyone who wants it.
I tried your tip…wow! Thank you for sharing! I’ve never had so easy a time rolling the dough! Usually I have the brown sugar falling all over the place as I roll and it’s all messy and doesn’t hold together neatly. No trouble this way! đThank you!!đ
Definitely a make again recipe…the whole family enjoyed them so much! Thanks Averie! I pinned a ton of your recipes…I’ll be back for sure! đ
These pumpkin cinnamon rolls are true to their name-the best! I made the dough in my bread maker. I cubed the butter instead of melting it. Put all the wet ingredients in first, then the dry. Hit the delay start so the ingredients could come to room temperature. The dough is amazing and so easy to roll out and work with. So, so yummy!
Thanks for the 5 star review and glad you think they are the best pumpkin cinnamon rolls! Glad that the dough is easy for you to work with too!
These pumpkin cinnamon rolls are true to their name-the best! I made the dough in my bread maker. I cubed the butter instead of melting it. Put all the wet ingredients in first, then the dry. Hit the delay start so the ingredients could come to room temperature. The dough is amazing and so easy to roll out and work with. So, so yummy!
I made these for a bake sale and they are fantastic. I now prefer them over regular cinnamon rolls. I did adjust the amount of butter and sugar for the filling for personal taste but it’s definitely a keeper! Matter of fact I am making them again tomorrow…
Thanks for the five star review and Iâm glad you even prefer these over regular cinnamon rolls!
I made these for a bake sale and they are fantastic. I now prefer them over regular cinnamon rolls. I did adjust the amount of butter and sugar for the filling for personal taste but it’s definitely a keeper! Matter of fact I am making them again tomorrow…
These recipe is good & easy to make. The only problem is with the amount of cinnamon used in the filling, as it really over powers the pumpkin in the bread & I only used the 2 tablespoons. When I make these recipe again, I will cut the cinnamon at least in half, if not more. Maybe even increase the pumpkin in the bread.
When one makes pumpkin bread, you want to taste the pumpkin – not just cinnamon.
The buttermilk even adds to the butteryness of it, but again the cinnamon covers that, too.
Definitely reduce the amount of cinnamon to your personal taste preference.
These recipe is good & easy to make. The only problem is with the amount of cinnamon used in the filling, as it really over powers the pumpkin in the bread & I only used the 2 tablespoons. When I make these recipe again, I will cut the cinnamon at least in half, if not more. Maybe even increase the pumpkin in the bread.
When one makes pumpkin bread, you want to taste the pumpkin – not just cinnamon.
The buttermilk even adds to the butteryness of it, but again the cinnamon covers that, too.
Great description – so easy to follow. I’ve made these several times already and absolutely love them!
Thanks for the five star review and Iâm glad the detailed description makes the recipe so easy for you to follow and that you’ve made them several times already!
Great description – so easy to follow. I’ve made these several times already and absolutely love them!
Thank you for not only a great recipe but all of the helpful hints. I made these last night for our Thanksgiving brunch today. Final rising this morning took a bit longer than I had hoped. But they were a hit for all ages!
Glad these were a hit with everyone and that my hints were helpful!
I just made these today and theyâre truly amazing!! The pumpkin flavor is perfect and the recipe was so easy to follow! I also love how detailed the instructions were. I will definitely make these again this fall!
Thanks for the 5 star review and glad you appreciated the detailed instructions! Great you think they’re truly amazing and will definitely make these again this fall!