There’s nothing more comforting than warm, gooey pumpkin spice cinnamon rolls on a crisp fall morning—or really, any time of year when you’re craving something cozy. These rolls are soft, fluffy, and filled with the perfect mix of pumpkin puree, cinnamon, nutmeg, and brown sugar. Topped with a luscious cream cheese glaze, they’re a bakery-style indulgence made right in your own kitchen.
Whether you’re baking for a holiday brunch, a cozy weekend treat, or prepping breakfast ahead of time, these pumpkin rolls are easy, reliable, and guaranteed to fill your home with warm, spiced aromas. If you enjoy sweet and seasonal recipes like our State Fair Funnel Cake Bites or chicken salad recipe, these rolls are a must-bake addition to your favorites.
Why You’ll Love This Pumpkin Spice Cinnamon Rolls Recipe
- Pillowy soft texture with a gooey spiced filling
- Infused with real pumpkin and warm autumn spices
- Perfect for holidays, cozy weekends, or make-ahead breakfasts
- Easy homemade dough – no stand mixer required
- Freezer-friendly and customizable with nuts or caramel
Ingredients You’ll Need
For the Dough:
- 2 3/4 cups all-purpose flour
- 2 1/4 tsp instant yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1/3 cup pumpkin puree
- 1 large egg
For the Filling:
- 1/2 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 1/2 tsp pumpkin pie spice (or mix cinnamon, nutmeg, ginger)
- 2 tbsp unsalted butter, softened
- 2 tbsp pumpkin puree
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tbsp milk (to thin, as needed)
How to Make Pumpkin Spice Cinnamon Rolls
Step 1 – Make the Dough
In a large bowl, whisk together warm milk, melted butter, pumpkin puree, egg, and sugar. Sprinkle yeast on top and let it sit for 5 minutes. Add flour and salt, mixing until a dough forms. Knead for 3–4 minutes on a floured surface until smooth and elastic.
Tip: The dough should be slightly sticky but manageable. Add a spoon of flour if too wet.
Cover and let rise in a warm place for 30–45 minutes until doubled.
Step 2 – Make the Filling & Assemble
In a small bowl, combine brown sugar, cinnamon, pumpkin pie spice, and butter. Once dough has risen, roll it into a 10×14 inch rectangle. Spread with pumpkin puree and then the sugar-spice mixture. Roll tightly from the long edge and slice into 8–10 rolls.
Tip: Use unflavored dental floss or a serrated knife to slice cleanly.
Place rolls into a greased baking dish and cover. Let them rise for another 20 minutes while the oven preheats to 350°F.
Step 3 – Bake & Glaze
Bake rolls for 22–25 minutes or until golden on top. While baking, prepare the glaze by beating all glaze ingredients together until smooth. Spread over warm rolls and serve immediately.
Tip: For gooier rolls, bake for the shorter time and let them rest in the pan.
Pro Tips for the Best Pumpkin Spice Cinnamon Rolls
- Use pumpkin puree, not pumpkin pie filling, for best flavor and consistency
- Don’t over-flour the dough – slightly sticky is best for soft rolls
- Letting the dough rest properly makes them light and fluffy
- Make the filling in advance to save time in the morning
- Add toasted pecans or walnuts inside the filling for crunch
Variations & Substitutions
- Gluten-Free: Use a gluten-free baking flour (1:1 substitute)
- Vegan: Use dairy-free milk, butter, and vegan cream cheese
- Add-ins: Add chopped nuts, mini chocolate chips, or cranberries
- Caramel glaze: Swap cream cheese frosting for a homemade caramel drizzle
- Overnight version: Assemble the night before and refrigerate. Bake in the morning.
What to Serve With Pumpkin Spice Cinnamon Rolls
- Pair with spiced chai, coffee, or a pumpkin latte
- Add fresh fruit or a side of scrambled eggs for a brunch plate
- Great for fall brunches, Thanksgiving breakfast, or dessert
- Serve with a glass of cold milk or warm apple cider
Storage & Reheating
- Fridge: Store glazed or unglazed in an airtight container for up to 4 days
- Freezer: Freeze before glazing, tightly wrapped, for up to 2 months
- Reheat: Microwave for 20 seconds or warm in the oven at 300°F for 10 minutes
- Make-ahead: Assemble and refrigerate overnight. Let sit at room temp for 30 minutes before baking.
Frequently Asked Questions
Can I use store-bought dough for this recipe?
Yes, you can use crescent or pizza dough, but homemade offers a much better flavor and texture.
What’s the best way to get a fluffy dough?
Let the dough rise fully in a warm, draft-free area. Don’t rush it.
Can I make these ahead for a party or brunch?
Yes! Prepare and refrigerate the night before, then bake fresh in the morning.
Can I skip the cream cheese glaze?
Absolutely. A simple powdered sugar and milk glaze works just fine—or leave them plain!
Nutrition Facts Table
| Nutrient | Per Roll (with glaze) |
|---|---|
| Calories | 310 kcal |
| Carbohydrates | 42 g |
| Sugars | 21 g |
| Protein | 5 g |
| Fat | 13 g |
| Saturated Fat | 7 g |
| Fiber | 2 g |
| Sodium | 190 mg |
Conclusion
These soft and spicy pumpkin cinnamon rolls are what fall dreams are made of—sweet, tender, and filled with pumpkin spice warmth. Perfect for holidays, brunch, or cozy mornings in, they’re a recipe you’ll want to revisit every year. Try them fresh with a pumpkin latte or surprise your guests with a tray of these on Thanksgiving morning. If you make them, I’d love to hear your twist—drop your tips or topping ideas in the comments!
Pumpkin Spice Cinnamon Rolls – Soft, Cozy Fall Treat in Under an Hour
Ingredients
- For the Dough:
- ¾ cup whole milk warmed
- 2¼ tsp instant yeast
- ½ cup pumpkin purée
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup unsalted butter melted
- 1 egg
- 1 tsp vanilla extract
- ½ tsp salt
- 1½ tsp pumpkin pie spice
- 3½ cups all-purpose flour plus more for kneading
- For the Filling:
- ½ cup brown sugar
- 1½ tbsp ground cinnamon
- 1½ tsp pumpkin pie spice
- ¼ cup unsalted butter softened
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp cream cheese softened
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Activate yeast: In a large bowl, combine warm milk and yeast. Let sit for 5 minutes until slightly foamy.
- Mix the dough: Add pumpkin purée, both sugars, melted butter, egg, vanilla, salt, and pumpkin pie spice. Stir to combine. Gradually add flour until a soft dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for 6–8 minutes until smooth. Place in a greased bowl, cover, and let rise for 1–1½ hours, or until doubled.
- Prepare the filling: In a small bowl, mix brown sugar, cinnamon, and pumpkin pie spice.
- Roll and fill: Roll dough into a 16×12-inch rectangle. Spread softened butter over the surface. Sprinkle evenly with the filling mixture.
- Shape the rolls: Roll up the dough tightly from the long side. Slice into 12 even pieces and place in a greased 9×13-inch baking dish.
- Second rise: Cover rolls and let rise for 30–45 minutes, until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes, or until golden on top.
- Make the glaze: Whisk together powdered sugar, cream cheese, milk, and vanilla until smooth.
- Frost and serve: Spread glaze over warm rolls and serve.
Notes
- For a make-ahead version, refrigerate the unbaked rolls overnight after step 6. Let them rise at room temperature before baking.
- Add chopped pecans or a drizzle of maple syrup for an extra fall touch.
