Pumpkin Cinnamon Rolls From Scratch | Soft, Fluffy & Homemade

There’s nothing quite like the smell of homemade pumpkin cinnamon rolls filling kitchen on a cool fall morning. These soft, fluffy rolls are made from scratch with pumpkin puree, warm pumpkin spices, a buttery brown sugar filling, and a creamy glaze.

Unlike store-bought cinnamon rolls, these have a tender pumpkin-infused dough and plenty of cinnamon flavor in every swirl. They’re perfect for a cozy weekend breakfast, holiday brunch, or any morning when you want something extra special.

Why You’ll Love These Pumpkin Cinnamon Rolls

These homemade rolls take a little patience because dough needs time to rise, but result is absolutely worth it.

• Soft and fluffy homemade dough
• Made with real pumpkin puree
• Warm cinnamon and pumpkin spice flavor
• Buttery brown sugar filling
• Creamy homemade glaze
• Perfect for fall and holiday breakfasts
• Great for Thanksgiving brunch
• Make-ahead friendly
• Freezer friendly

Ingredients You’ll Need

For Pumpkin Dough

• ¾ cup warm whole milk
• 2¼ teaspoons active dry yeast
• ¼ cup granulated sugar
• ½ cup pumpkin puree
• 1 large egg
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 3½ cups all-purpose flour
• 1 teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves

For the Cinnamon Filling

• ½ cup unsalted butter, softened
• ¾ cup packed light brown sugar
• 1½ tablespoons ground cinnamon
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon salt

For the Cream Cheese Glaze

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk
• Pinch of salt

How to Make Pumpkin Cinnamon Rolls From Scratch

1. Activate the Yeast

Pour warm milk into a large mixing bowl. Stir in the yeast and a small amount of the granulated sugar.

Let it sit for about 5–10 minutes, until mixture becomes slightly foamy.

The milk should feel warm but not hot. Excessively hot liquid can damage the yeast.

2. Make the Pumpkin Dough

Add the pumpkin puree, egg, melted butter, vanilla, and remaining sugar to the yeast mixture.

Stir until smooth.

In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves.

Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

3. Knead the Dough

Transfer the dough to a lightly floured surface.

Knead for approximately 6–8 minutes, until the dough becomes smooth and elastic.

The dough should feel soft and slightly tacky but shouldn’t be excessively sticky. Add a small amount of flour only if necessary.

4. Let the Dough Rise

Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.

Let it rise in a warm, draft-free place for about 1–1½ hours, or until roughly doubled in size.

The rising time can vary depending on the temperature of your kitchen.

5. Prepare the Filling

While the dough rises, make the cinnamon filling.

Mix the softened butter, brown sugar, cinnamon, pumpkin pie spice, and salt until you have a smooth, spreadable mixture.

6. Roll Out the Dough

Once the dough has doubled, gently punch it down.

Transfer it to a lightly floured surface and roll it into a rectangle approximately 15 x 10 inches.

Try to keep the thickness as even as possible.

7. Add the Cinnamon Filling

Spread the softened filling evenly over the entire surface of the dough, leaving a small border around the edges.

Make sure the filling reaches close to the edges so every roll gets plenty of cinnamon flavor.

8. Roll the Dough

Starting from one of the long sides, carefully roll the dough into a tight log.

Don’t roll it so tightly that the filling gets pushed out, but keep the roll firm enough to create defined swirls.

9. Cut the Rolls

Using a sharp knife or unflavored dental floss, cut the log into 10–12 equal rolls.

Place the rolls cut-side up in a greased 9×13-inch baking dish, leaving a little space between them.

10. Let Them Rise Again

Cover the baking dish and allow the rolls to rise for another 30–45 minutes.

They should look noticeably puffy before going into the oven.

11. Bake

Preheat the oven to 350°F.

Bake the cinnamon rolls for approximately 23–28 minutes, or until they’re puffed and lightly golden around the edges.

Avoid overbaking them. The centers should remain soft and tender.

12. Make the Cream Cheese Glaze

While the rolls bake, beat the softened cream cheese and butter until smooth.

Add powdered sugar, vanilla, salt, and enough milk to create a creamy, spreadable glaze.

13. Frost and Serve

Let the rolls cool for about 10 minutes.

Spread the cream cheese glaze generously over the warm rolls and serve.

For an extra fall-inspired finish, sprinkle a tiny amount of cinnamon or pumpkin pie spice over the frosting.

Tips for Soft Pumpkin Cinnamon Rolls

Don’t Add Too Much Flour

This is one of the most important tips for fluffy cinnamon rolls. Too much flour creates a dense, heavy dough.

Add flour gradually and stop when the dough is soft and slightly tacky.

Use the Right Milk Temperature

The milk should be warm, not hot. If you have a thermometer, aim for around 105–110°F when activating active dry yeast.

Give the Dough Time to Rise

Don’t rush the rising process. A properly risen dough produces much softer rolls.

Your kitchen temperature can affect the timing, so pay attention to how the dough looks rather than relying only on the clock.

Don’t Overbake

Pumpkin cinnamon rolls should be soft and tender. Baking them too long can dry out the centers.

What Kind of Pumpkin Should I Use?

Use 100% pure pumpkin puree rather than pumpkin pie filling.

Pumpkin puree adds moisture, color, and natural pumpkin flavor without adding extra sugar or spices that could throw off the recipe.

Make-Ahead Pumpkin Cinnamon Rolls

These rolls are perfect for preparing ahead of time.

Prepare the rolls through the cutting and arranging stage. Cover the baking dish tightly and refrigerate overnight.

The next morning, let the rolls sit at room temperature for about 45–60 minutes, or until puffy, then bake according to the recipe.

This makes them especially convenient for Thanksgiving morning or a weekend brunch.

Can You Freeze Pumpkin Cinnamon Rolls?

Yes. Baked cinnamon rolls can be frozen once completely cooled.

Wrap them tightly and place them in a freezer-safe container for up to 2–3 months.

Thaw overnight in the refrigerator and gently warm before serving. Add fresh cream cheese glaze after reheating for the best texture.

Easy Variations

Maple Pumpkin Cinnamon Rolls

Add a little pure maple syrup to the cream cheese glaze for a delicious maple-pumpkin combination.

Pecan Pumpkin Rolls

Sprinkle chopped toasted pecans over the cinnamon filling before rolling the dough.

Caramel Pumpkin Rolls

Drizzle warm caramel sauce over the finished rolls along with the cream cheese glaze.

Orange Cream Cheese Glaze

Add a little fresh orange zest to the cream cheese frosting for a bright contrast to the warm spices.

Extra Pumpkin Spice

Add a little extra pumpkin pie spice to the filling for a stronger fall flavor.

How to Serve Pumpkin Cinnamon Rolls

These rolls are delicious with:

• Hot coffee
• Pumpkin spice latte
• Chai tea
• Apple cider
• Hot chocolate
• Fresh berries
• Sliced apples
• Whipped cream

For a holiday breakfast, serve them warm alongside scrambled eggs, fresh fruit, and coffee.

Frequently Asked Questions

Can I use instant yeast?

Yes. Instant yeast can be mixed directly with the dry ingredients, although you can still dissolve it in the warm milk if you prefer.

Why didn’t my dough rise?

The yeast may have been inactive, the milk may have been too hot or cold, or the dough may have been placed somewhere too cool. Give the dough plenty of time in a warm, draft-free area.

Can I make these without cream cheese frosting?

Absolutely. A simple vanilla glaze made with powdered sugar, milk, and vanilla is delicious too.

Can I use homemade pumpkin puree?

Yes, as long as it has a similar consistency to canned pumpkin puree. If it’s very watery, drain some excess liquid before using.

How do I get perfectly even cinnamon rolls?

After rolling the dough into a log, use a ruler or gently mark the log before cutting. Unflavored dental floss is also useful for making clean cuts without squashing the dough.

Nutrition Information

Estimated per roll:

• Calories: 390 kcal
• Protein: 7g
• Carbohydrates: 56g
• Fat: 16g
• Saturated Fat: 9g
• Fiber: 2g
• Sugar: 27g
• Sodium: 340mg

Nutrition information is an estimate and will vary depending on ingredients, brands, and serving size.