When the cozy flavors of fall call your name, nothing hits quite like my beloved Pumpkin Spice Cinnamon Rolls with Cream Cheese Pumpkin Frosting Recipe. This treat is perfect for weekend breakfasts, holiday brunches, or any time you want to fill your kitchen with that toasty, spiced warmth. Trust me, the irresistible pumpkin and cinnamon combo swirled into fluffy rolls, topped with luscious frosting, will make your home smell like autumn in every bite.
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Why You’ll Love This Pumpkin Spice Cinnamon Rolls with Cream Cheese Pumpkin Frosting Recipe
This recipe brings together the perfect pillowy softness of homemade cinnamon rolls infused with the rich earthiness of pumpkin and a warm blend of autumn spices. You'll appreciate how the cream cheese frosting brightens each bite, making the whole experience delightfully smooth and not too sweet. What I adore is how forgiving the dough is — even if you’re a bit new to baking, you’ll still end up with rolls that are golden, tender, and packed with cozy flavors.
- Texture you want: Soft, fluffy rolls with just the right chew and a tender crumb
- Flavor that pops: A balanced hit of cinnamon, nutmeg, and real pumpkin puree — no artificial taste here
- Everyday ingredients: No complicated pantry hunts, mostly basics plus pumpkin puree and spices
- Works for any night: Whether you plan ahead or throw them together last minute, they bake quickly and impress everyone
Ingredient Spotlight
Getting the little details right really makes the Pumpkin Spice Cinnamon Rolls with Cream Cheese Pumpkin Frosting Recipe sing—like choosing the right flour or the freshest pumpkin puree. These choices can make your rolls lighter and more flavorful with zero fuss.
- Self-rising flour: Provides an easy, no-yeast-only rise option, but here it helps the dough rise evenly and stay tender.
- Cinnamon & Nutmeg: Freshly ground if possible – it makes a noticeable difference to the warm aroma.
- Pumpkin puree: Use canned pumpkin puree (not pie filling) for consistent texture and natural sweetness.
Seasonality & Sourcing
You can find canned pumpkin puree year-round, but fall is when fresh pumpkins hit peak flavor and price. If you’re lucky to get fresh pumpkin, roasting and pureeing your own will add a vibrant depth to your cinnamon rolls. Choose organic cinnamon sticks or ground spice when possible — they’re cheaper at bulk stores and way more fragrant than old shelf spice. Brown sugar and granulated sugar tend to keep well, so you’ll likely use what you have. For dairy, cream cheese should be full-fat for best frosting texture and richness.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by warming your milk until it’s lukewarm — about 110°F if you have a thermometer, or just comfortably warm to your finger. This is crucial; too hot and you’ll kill the yeast, too cold and it won’t activate properly. Stir in the dry yeast and granulated sugar, then set this mixture somewhere cozy for about 10 minutes. You’ll notice it foams up, which means the yeast is alive and ready to work its magic. Meanwhile, preheat your oven to 320°F and melt your butter so it’s warm but not hot.
Step 2 — Cook & Build Flavor
Once the yeast mixture is bubbly, whisk in the eggs and melted butter until smooth, then gradually add the self-rising flour along with your cinnamon and nutmeg. Knead gently on a floured surface for 2–3 minutes. Don’t overdo it—just enough to bring the dough together and get it elastic. Put the dough back in the bowl, cover it loosely, and let it rise in a warm spot until it’s almost doubled, roughly 30 minutes. This resting time lets the pumpkin and spice blend mellow into the dough for a nuanced flavor.
Step 3 — Finish & Rest
Roll your dough into a neat rectangle and spread a smooth layer of pumpkin puree all over. Mix brown sugar, granulated sugar, cinnamon, and nutmeg together, then sprinkle it evenly on top. Roll it tightly into a log and slice into 1-inch rolls. Place them snugly in a parchment-lined pan and bake until golden, about 20 minutes. When out of the oven, spread on your cream cheese pumpkin frosting right away—the warm rolls help it melt into the crevices. Let it set for 5–10 minutes; this resting helps keep the rolls soft but not soggy, locking in that heavenly moistness.
Troubleshooting Pumpkin Spice Cinnamon Rolls with Cream Cheese Pumpkin Frosting Recipe
If your rolls turn out a little dry, try adding an extra tablespoon of pumpkin puree next time or brush them lightly with melted butter before frosting. Bland flavor? Boost your spices slightly and make sure to use fresh cinnamon and nutmeg. For soggy bottoms, your oven might be too cool or baking pan not lined properly—double-check your temperature and always use parchment paper to avoid sticking and excess moisture. If dough feels sticky while rolling, dust your surface lightly but try not to add too much flour or rolls may become dense.
Pro Tips
From lightly kneading to getting that perfect golden crust, I’ve learned these tricks make a huge difference for this Pumpkin Spice Cinnamon Rolls with Cream Cheese Pumpkin Frosting Recipe.
- Heat control: Keep milk lukewarm, never hot—measure with your wrist or a thermometer.
- Timing window: Let dough rise enough to feel puffy and spring back slowly, about 30 minutes.
- Make-ahead move: You can assemble rolls, cover tightly, and refrigerate overnight—bake fresh in the morning.
- Avoid this pitfall: Don’t overload pumpkin puree; too wet dough won’t roll or rise well.
Variations & Substitutions
To mix things up, try swapping brown sugar for coconut sugar for a deeper note or add chopped pecans inside the rolls for a nice crunch. For a dairy-free take on the frosting, coconut cream and dairy-free cream cheese work beautifully and still taste indulgent. You can also add a dash of cardamom or ginger to your spice blend to elevate the warmth. Gluten-free bakers: use a 1-to-1 gluten free baking flour with xanthan gum to help the dough hold together.
Great Debates
One debate I’ve had with friends is butter versus oil in the dough. Butter adds richness and flavor but can make dough a bit firmer, while oil yields softer rolls but less depth. I prefer butter here because the spice and pumpkin flavors pair well with that slight savoriness. Another hot topic is the rise time—some swear by overnight cold rise for complexity, but for a quick batch, the 30-min warm rise used here keeps things simple without sacrificing fluffiness.
Make-Ahead, Storage & Freezing
Once frosted, these rolls stay moist and delicious at room temperature for a day, but I recommend storing them in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave for about 15 seconds to revive softness. For longer storage, freeze unbaked rolls arranged on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge, let rise 30 minutes, then bake fresh for that just-made magic.
Yield & Conversions
This recipe yields roughly 12–14 cinnamon rolls, ideal for sharing or enjoying several cozy mornings. To double, just double all ingredients and use a larger pan or two pans. Halving is straightforward too; use a smaller pan and reduce bake time by a couple minutes, watching closely. For metric fans: 1 cup milk ≈ 240ml, 1 stick butter ≈ 115g, and 1 cup flour ≈ 120g.
Serving Ideas & Pairings
I love serving these rolls with a simple hot cup of chai or black coffee—you'll find the spice in your drink complements the rolls perfectly. If you want to dress things up, a dollop of whipped cream or a sprinkle of toasted pecans adds extra texture and indulgence. Pair with fresh fruit like orange slices or pomegranate seeds for a bright, refreshing contrast that cuts through the richness.
FAQs
Absolutely! Roast and puree a sugar pumpkin, making sure to cook off excess moisture to avoid soggy dough. Use the same amount as canned puree for best results.
Your yeast might be old or the milk too hot/cold. Always proof yeast in warm milk and watch for foaming before mixing. If no rise, start over with fresh yeast.
Yes, substitute dairy milk and butter with plant-based alternatives and use a vegan cream cheese for frosting. The rolls may be a bit denser but still delicious.
Let the rolls cool just slightly before spreading frosting to prevent it from melting too much. Thicker frosting and minimal liquid help it cling better.
Notes, Tools & Special Equipment
Use a 13x9-inch baking pan lined with parchment paper to avoid sticking. A stand mixer with a dough hook is handy but not necessary — hand kneading for a few minutes works well too. A kitchen thermometer helps ensure milk is the perfect temperature for yeast activation. For spreading frosting smoothly, a silicone spatula is my favorite. I stick with Philadelphia cream cheese because it’s reliably creamy and smooth.
PrintPrintable Recipe 📖
Pumpkin Spice Cinnamon Rolls with Cream Cheese Pumpkin Frosting Recipe
Pumpkin Spice Cinnamon Rolls are a delightful autumn treat combining the warm flavors of cinnamon, nutmeg, and pumpkin puree with soft, fluffy dough. Topped with a creamy pumpkin-spiced frosting, these rolls are perfect for breakfast or dessert during the fall season.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dough
- 1 cup milk
- 1 tablespoon dry yeast
- 3 tablespoons granulated sugar
- 2 cups self-rising flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 eggs
- ½ cup pumpkin puree
- 2 tablespoons brown sugar
- 1 stick melted butter (½ cup)
Filling
- ½ cup pumpkin puree (included in dough spreading)
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Frosting
- 4 oz cream cheese
- ¼ cup powdered sugar
- ¼ cup pumpkin puree
- 2 tablespoons milk
Instructions
- Proof Yeast: Warm the milk until lukewarm and dissolve the dry yeast and granulated sugar in it. Let it sit in a warm place for about 10 minutes until foamy to proof the yeast.
- Prepare Dough: Stir in the melted butter and eggs with a whisk until smooth. Gradually add the self-rising flour while mixing and knead on a floured surface for 2 to 3 minutes until a soft dough forms.
- Let Dough Rise: Place the dough back in a bowl, cover it, and let it rise in a warm place for at least 30 minutes until it doubles in size.
- Roll and Fill: Roll the risen dough out into a rectangle. Spread ½ cup pumpkin puree evenly over the surface. Mix brown sugar, cinnamon, and nutmeg in a small bowl and sprinkle evenly over the pumpkin layer.
- Form Rolls: Roll the dough tightly into a log and cut into 1-inch thick slices.
- Bake: Line a 13×9-inch pan with parchment paper and arrange the rolls inside. Bake in a preheated oven at 320°F for 20 minutes or until golden brown.
- Make Frosting: Whisk cream cheese, powdered sugar, pumpkin puree, and milk in a bowl until smooth and creamy. Adjust consistency by adding more milk if needed.
- Frost and Serve: Pour the frosting evenly over the warm cinnamon rolls, allow to set for 5 to 10 minutes, and sprinkle with a pinch of cinnamon before serving.
Notes
- Use self-rising flour or substitute with all-purpose flour plus baking powder.
- Ensure milk is just lukewarm to properly activate the yeast without killing it.
- Letting the dough rise adequately is key for soft and fluffy rolls.
- Slice rolls evenly to ensure uniform baking.
- Adjust frosting thickness by adding milk gradually to achieve desired spreadability.
- Store leftovers in an airtight container and reheat gently before serving.
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