Easy Pumpkin Cream Cheese Cinnamon Rolls

I never thought about adding pumpkin to cinnamon rolls until a neighbor brought some to a fall potluck years ago. I took one bite and immediately asked for the recipe. She laughed and told me it was just her regular cinnamon roll dough with some pumpkin puree mixed in and cream cheese frosting on top.

That’s the thing about pumpkin—it plays well with cinnamon and sugar without taking over the whole show. The pumpkin makes the dough a little softer and adds moisture, which means your rolls stay fresh longer. Plus, that cream cheese frosting? It’s not just for decoration. It balances out the sweetness and gives you that tangy bite that makes these rolls worth the effort.

What Kind of Pumpkin Puree Should I Use?

For these cinnamon rolls, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference. Pumpkin pie filling already has sugar and spices added, which will throw off the balance of flavors in your dough and frosting. Look for cans labeled “100% pure pumpkin” or “pumpkin puree” in the baking aisle. If you’re feeling ambitious, you can make your own puree from scratch using sugar pumpkins (not carving pumpkins), but honestly, canned pumpkin works just as well and saves you a ton of time. Once you open a can, you can store any leftover puree in an airtight container in the fridge for about a week, or freeze it for later use.

Options for Substitutions

These pumpkin rolls are pretty forgiving when it comes to swaps, though a few ingredients are non-negotiable:

• Active dry yeast: You can use instant yeast instead – just skip the proofing step and mix it directly with the dry ingredients. Use the same amount.
• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. Sweet potato puree works as a substitute and gives a similar texture and color.
• Pumpkin pie spice: Don’t have this blend? Mix your own with 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves for each teaspoon needed.
• All purpose flour: Stick with all purpose flour for this recipe – bread flour will make the rolls too chewy, and cake flour won’t give enough structure.
• Milk: Any milk works here – whole, 2%, or even non-dairy alternatives like oat or almond milk. Just warm it to about 110°F before using.
• Brown sugar: If you’re out of brown sugar, mix 1 cup of white sugar with 1 tablespoon of molasses. Light or dark brown sugar both work fine.
• Cream cheese: The frosting really needs cream cheese for that tangy flavor and smooth texture – there’s no great substitute here, so try to keep this one as is.

Watch Out for These Mistakes While Baking

The biggest mistake when making cinnamon rolls is adding flour while kneading because the dough feels too sticky – resist the urge, as a slightly tacky dough will give you softer, fluffier rolls instead of dense, dry ones.

Another common error is not letting your dough rise in a warm enough spot, which can double or even triple your rising time and throw off your whole baking schedule – try placing the bowl in an oven with just the light on or near a warm stovetop.

When it comes to rolling out the dough, rolling it too thin (less than 1/4 inch) means you’ll end up with more rolls but less of that soft, pillowy texture everyone loves, so aim for about 1/4 to 1/2 inch thickness.

Finally, don’t skip checking the internal temperature with an instant-read thermometer – the center should reach around 190°F to ensure the rolls are fully baked through without being overdone on the edges.

What to Serve With Pumpkin Cream Cheese Cinnamon Rolls?

These pumpkin cinnamon rolls are pretty filling on their own, but I love serving them with a hot cup of coffee or a spiced chai latte for the perfect fall breakfast. If you’re making them for a brunch spread, they pair really nicely with some scrambled eggs and crispy bacon to balance out the sweetness. You could also set out a bowl of fresh fruit like sliced apples or pears on the side, which complements the warm spices in the rolls. For an extra treat, I sometimes drizzle a little maple syrup over the top or serve them with extra cream cheese frosting for dipping.

Storage Instructions

Store: Keep your cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The cream cheese frosting means they’re better off in the fridge if you’re keeping them longer than a day or two.

Freeze: These freeze really well for up to 3 months. You can freeze them before or after frosting, whatever works best for you. Wrap them individually in plastic wrap, then place in a freezer bag so you can grab just one or two whenever a craving hits.

Reheat: Pop a roll in the microwave for about 20-30 seconds to warm it up and make the frosting all melty again. If you froze them unfrosted, let them thaw and warm up first, then add fresh frosting on top for that just-baked taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-4100
• Protein: 48-58 g
• Fat: 135-155 g
• Carbohydrates: 560-620 g

Ingredients

For the dough:

• 1 cup milk
• 2 1/4 tsp active dry yeast
• 1/2 tsp granulated sugar
• 4 cups all-purpose flour
• 1/4 cup cane sugar
• 1 1/4 tsp kosher salt
• 1/2 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon
• 1 large egg
• 1 egg yolk
• 4 tbsp unsalted butter, softened
• 1/3 cup pumpkin puree

For the filling:

• 4 tbsp melted butter
• 1 cup packed brown sugar
• 1/2 cup cane sugar
• 1 tbsp ground cinnamon
• 1/2 tsp pumpkin pie spice

For the pumpkin cream cheese frosting:

• 4 oz cream cheese
• 2 tbsp unsalted butter, softened
• 2 tbsp pumpkin puree
• 1/4 tsp vanilla extract
• 1/8 tsp ground cinnamon
• 1/8 tsp pumpkin pie spice
• 1 cup powdered sugar

Step 1: Activate the Yeast

• 1 cup milk
• 2 1/4 tsp active dry yeast
• 1/2 tsp granulated sugar

Warm the milk to about 100-110°F, then sprinkle the active dry yeast over the top, followed by 1/2 teaspoon of granulated sugar.

Gently swirl or wiggle the bowl so some yeast sinks into the milk.

Let the mixture stand for 10 minutes until it becomes foamy.

Step 2: Make the Dough

• 4 cups all-purpose flour
• 1/4 cup cane sugar
• 1 1/4 tsp kosher salt
• 1/2 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon
• activated yeast mixture from Step 1
• 1 large egg
• 1 egg yolk
• 4 tbsp unsalted butter, softened
• 1/3 cup pumpkin puree

In the bowl of a stand mixer, combine the all-purpose flour, 1/4 cup cane sugar, 1 1/4 teaspoons kosher salt, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon ground cinnamon.

Mix to distribute the dry ingredients.

Add the activated yeast mixture from Step 1, as well as the egg, egg yolk, 4 tablespoons softened unsalted butter, and 1/3 cup pumpkin puree.

Mix everything on medium-low speed for about 5 minutes until a smooth dough forms.

Shape the dough into a ball, then grease the bowl lightly and return the dough.

Cover and let it rise in a warm place for about 1 hour, or until doubled in size.

I find that placing the bowl in a slightly warm (but off) oven helps the dough rise nicely.

Step 3: Shape and Fill the Rolls

• risen dough from Step 2
• flour for dusting (from the 4 cups all-purpose flour; use a small amount as needed)
• 1 cup packed brown sugar
• 1/2 cup cane sugar
• 1 tbsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 4 tbsp melted butter

After the dough has risen, turn it out onto a floured countertop.

Roll the dough into a large rectangle measuring roughly 12 by 18 inches.

In a small bowl, mix together 1 cup packed brown sugar, 1/2 cup cane sugar, 1 tablespoon ground cinnamon, and 1/2 teaspoon pumpkin pie spice to make the filling.

Brush the rolled dough evenly with the 4 tablespoons melted butter, then sprinkle on the cinnamon sugar mixture, covering the surface evenly.

Starting from the long edge, roll up the dough tightly into a log.

Use a piece of thread or a serrated knife to cut the log into 12 equal rolls.

Step 4: Second Rise and Bake

• cut rolls from Step 3

Arrange the cut rolls into a greased 9×13-inch baking dish.

Cover and let them rise for another 30 minutes.

While the rolls are rising, preheat your oven to 350°F.

Once risen, uncover and bake the rolls for 25 to 30 minutes, or until golden brown and cooked through.

Remove the cinnamon rolls from the oven and let them cool for a few minutes.

I like to slightly underbake the rolls so they stay soft and gooey in the center.

Step 5: Prepare the Pumpkin Cream Cheese Icing

• 4 oz cream cheese
• 2 tbsp unsalted butter, softened
• 2 tbsp pumpkin puree
• 1/4 tsp vanilla extract
• 1/8 tsp ground cinnamon
• 1/8 tsp pumpkin pie spice
• 1 cup powdered sugar

While the rolls are cooling, beat together the cream cheese, 2 tablespoons softened unsalted butter, 2 tablespoons pumpkin puree, 1/4 teaspoon vanilla extract, 1/8 teaspoon ground cinnamon, 1/8 teaspoon pumpkin pie spice, and 1 cup powdered sugar in a bowl until smooth and creamy.

Step 6: Frost and Serve the Rolls

Spread the pumpkin cream cheese icing generously over the warm cinnamon rolls.

Serve immediately while they’re gooey and fresh.

For an extra special touch, I sometimes add a sprinkle of cinnamon on top just before serving.

Easy Pumpkin Cream Cheese Cinnamon Rolls

Delicious Easy Pumpkin Cream Cheese Cinnamon Rolls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4

Calories: 3900

Ingredients Method

Ingredients

  

For the dough:

• 1 cup milk
• 2 1/4 tsp active dry yeast
• 1/2 tsp granulated sugar
• 4 cups all-purpose flour
• 1/4 cup cane sugar
• 1 1/4 tsp kosher salt
• 1/2 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon
• 1 large egg
• 1 egg yolk
• 4 tbsp unsalted butter, softened
• 1/3 cup pumpkin puree

For the filling:

• 4 tbsp melted butter
• 1 cup packed brown sugar
• 1/2 cup cane sugar
• 1 tbsp ground cinnamon
• 1/2 tsp pumpkin pie spice

For the pumpkin cream cheese frosting:

• 4 oz cream cheese
• 2 tbsp unsalted butter, softened
• 2 tbsp pumpkin puree
• 1/4 tsp vanilla extract
• 1/8 tsp ground cinnamon
• 1/8 tsp pumpkin pie spice
• 1 cup powdered sugar

Method

 

1. Warm the milk to about 100-110°F, then sprinkle the active dry yeast over the top, followed by 1/2 teaspoon of granulated sugar. Gently swirl or wiggle the bowl so some yeast sinks into the milk. Let the mixture stand for 10 minutes until it becomes foamy.
2. In the bowl of a stand mixer, combine the all-purpose flour, 1/4 cup cane sugar, 1 1/4 teaspoons kosher salt, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon ground cinnamon. Mix to distribute the dry ingredients. Add the activated yeast mixture from Step 1, as well as the egg, egg yolk, 4 tablespoons softened unsalted butter, and 1/3 cup pumpkin puree. Mix everything on medium-low speed for about 5 minutes until a smooth dough forms. Shape the dough into a ball, then grease the bowl lightly and return the dough. Cover and let it rise in a warm place for about 1 hour, or until doubled in size. I find that placing the bowl in a slightly warm (but off) oven helps the dough rise nicely.
3. After the dough has risen, turn it out onto a floured countertop. Roll the dough into a large rectangle measuring roughly 12 by 18 inches. In a small bowl, mix together 1 cup packed brown sugar, 1/2 cup cane sugar, 1 tablespoon ground cinnamon, and 1/2 teaspoon pumpkin pie spice to make the filling. Brush the rolled dough evenly with the 4 tablespoons melted butter, then sprinkle on the cinnamon sugar mixture, covering the surface evenly. Starting from the long edge, roll up the dough tightly into a log. Use a piece of thread or a serrated knife to cut the log into 12 equal rolls.
4. Arrange the cut rolls into a greased 9x13-inch baking dish. Cover and let them rise for another 30 minutes. While the rolls are rising, preheat your oven to 350°F. Once risen, uncover and bake the rolls for 25 to 30 minutes, or until golden brown and cooked through. Remove the cinnamon rolls from the oven and let them cool for a few minutes. I like to slightly underbake the rolls so they stay soft and gooey in the center.
5. While the rolls are cooling, beat together the cream cheese, 2 tablespoons softened unsalted butter, 2 tablespoons pumpkin puree, 1/4 teaspoon vanilla extract, 1/8 teaspoon ground cinnamon, 1/8 teaspoon pumpkin pie spice, and 1 cup powdered sugar in a bowl until smooth and creamy.
6. Spread the pumpkin cream cheese icing generously over the warm cinnamon rolls. Serve immediately while they're gooey and fresh. For an extra special touch, I sometimes add a sprinkle of cinnamon on top just before serving.