Pumpkin Cinnamon Rolls with Cream Cheese Glaze: Soft & Spiced

What To Expect

• Taste: Real pumpkin in the dough for extra softness, a buttery spiced pumpkin filling, and a tangy-sweet cream cheese frosting—all the warm flavors of pumpkin pie in a roll.
• Ease: Intermediate: straightforward steps but requires patience for two rises.
• Time: Approximately 3 hours from start to finish, most of which is rising time (about 2 hours total).

1. Step 1. Combine warm milk (100–110°F), brown sugar, and active dry yeast in a small bowl. Let rest 5 minutes until foamy. Proper milk temperature is important: too hot will kill the yeast, too cool won’t activate it.

2. Step 2. In a stand mixer or large bowl mix pumpkin purée, salt, butter, egg, cinnamon, and 4 cups of flour. Add the foamy yeast mixture and mix with a dough hook on low for 5–8 minutes until smooth and elastic. If mixing by hand, stir until combined then knead 8–10 minutes. Add another ½ to 1 cup of flour until the dough is thick and slightly sticky; it should pull away from the bowl and not stick to your fingers.
3. Step 3. Oil a large bowl, place the dough inside, cover with plastic wrap or a dish towel, and let rise at room temperature about 1 hour or until doubled.

4. Step 4. For the filling, combine softened butter, pumpkin purée, vanilla, cinnamon, ginger, nutmeg, and cloves in a medium bowl. Mix until smooth and creamy. Set aside.

5. Step 5. On a floured surface, roll the dough into an approximately 24″ x 10–12″ rectangle, reshaping by hand as needed.
6. Step 6. Spread the pumpkin filling evenly over the dough.

7. Step 7. Sprinkle brown sugar evenly across the filling.
8. Step 8. Roll the dough lengthwise into a tight log about 24″ long, keeping the filling contained.

9. Step 9. Use clean string or unflavored dental floss to slice the roll into 12 equal pieces (about 2″ wide) by sliding the string under the roll, crossing the ends, and pulling tight to cut.
10. Step 10. Place rolls cut-side down into an oiled 9×13 (or 11×18) pan without overcrowding. Cover with a dish towel and let rise 45–60 minutes until nearly doubled.

11. Step 11. Make the icing by beating softened cream cheese and butter until mostly smooth. Add powdered sugar, vanilla, and milk a tablespoon at a time until smooth. For a thicker frosting use less milk; add 2–3 extra tablespoons for a thinner glaze.

12. Step 12. Preheat oven to 350°F. Bake rolls 25–30 minutes until light golden brown (glass pans may take slightly longer). Cool 20 minutes before icing.
13. Step 13. Spoon the cream cheese icing generously over the warm rolls and serve for best flavor and texture.

📌 Top Tips & Hacks

• Use 2% or whole milk in both dough and icing for better flavor and a richer texture.
• Respect both rises. Allowing the dough to rise twice yields fluffier, less dense rolls and deeper flavor from fermentation.
• Maple option: Add maple syrup to the glaze instead of milk for a maple frosting.

Yes. Prepare the dough, filling, roll and cut the rolls, place them cut-side down in the pan, and cover tightly with plastic wrap. Do not let them rise before refrigerating, or they may deflate. Refrigerate overnight. The next day remove from the fridge and let rise 30–40 minutes in a warm spot before baking at 350°F (about 25–30 minutes).

Yes. Make and cut the rolls, place them in a foil-lined pan (edges not touching), and cover with plastic wrap. Freeze immediately before any rise. Once solid, transfer to a freezer-safe bag or container and freeze up to 3 months. Thaw using either: (regular) covered at room temperature 3–5 hours until nearly doubled, or (faster) place in an oven warmed to 200°F for 2 minutes then turned off and let thaw and rise 2–3 hours. Bake at 350°F for 25–30 minutes.

Yes. Replace the cinnamon, ginger, cloves, and nutmeg in the filling with about 2 tablespoons of pumpkin pie spice for an easy swap.

Either works. Bread flour has higher protein which can create more chew and stronger gluten structure; all-purpose flour produces tender rolls. For this recipe both are acceptable.

Active dry yeast has coarser granules and is usually proofed in warm liquid first; it yields great flavor with a slightly longer fermentation. Instant yeast is finer and can be mixed directly into dry ingredients and is more potent — use about 25% less instant yeast if substituting. Avoid direct contact between instant yeast and salt when mixing.

Did You Try This Recipe? If you make these rolls, please leave a star rating and comment below the recipe card — feedback helps other readers and I love hearing from you. Share with family and friends for cozy fall breakfasts!

Pumpkin Cinnamon Rolls