The Best Pumpkin Cinnamon Rolls

November 25, 2025

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These are the best Pumpkin Cinnamon Rolls you can ever make, soft, pillowy, and full of cozy flavor. The pumpkin puree not only gives them a beautiful golden color but also makes the dough extra tender and moist. Every swirl is packed with cinnamon, brown sugar, and just the right amount of cinnamon, the kind that makes your kitchen smell like fall mornings.

Once baked, they’re topped with a cream cheese frosting that melts slightly into the warm rolls, creating that irresistible gooey top we all love. They’re perfect for a slow weekend breakfast, a cozy brunch, or a little afternoon pick-me-up with coffee.

I love making these on chilly mornings, when baking feels like the coziest thing you could possibly do. There’s something so comforting about watching the rolls rise in the pan, how they puff up beautifully and nestle together like little clouds of warmth.

How to make pumpkin cinnamon rolls

Begin with preparing the dough. In a medium bowl, mix together the yeast, 1 teaspoon (5g) sugar, and ¼ cup lukewarm milk. Let it rest for 5–10 minutes, until the yeast becomes foamy and activated.

Add the rest of ingredients, flour, remaining sugar, salt, milk, eggs, pumpkin purée, vanilla extract, and melted butter.
Knead the dough for several minutes, by hand or using a mixer, until it becomes smooth and slightly pulls away from the sides of the bowl.

Transfer the dough into an oiled bowl, cover with plastic wrap, and let it rest for 15 minutes at room temperature.

Meanwhile, prepare the cinnamon butter filling. In a small bowl, combine softened butter, cinnamon, and sugar. Mix until smooth and set aside.

Next, shape the rolls. On a lightly floured or oiled surface, roll the dough into a 12×18 inch (30×48cm) rectangle. Spread the butter-cinnamon mixture evenly over the surface.
Cut the dough into 12 equal strips, then roll each strip up tightly, tucking the end underneath.

Arrange the rolls in a parchment-lined 9×13 inch (23×33 cm) tray, leaving about 1 inch (2 cm) of space between them for rising. Cover loosely with plastic wrap and let them rise in a warm spot for 1 to 1½ hours, until doubled in size. You can lightly grease the plastic wrap if your tray is shallow to prevent sticking.

Preheat the oven to 350°F (180°C). Bake the rolls for 15–20 minutes, until lightly golden and fragrant.

While the rolls bake, prepare the glaze. Mix together cream cheese, powdered sugar, and a hint of cinnamon until smooth.

Spread the glaze over the warm rolls, letting it melt slightly into all the swirls. Serve fresh and enjoy!

Store any leftovers in an airtight container at room temperature. They stay soft and delicious for a day or two.

Hope you will try these amazing pumpkin cinnamon rolls. Don’t forget to share the photos with me on Instagram if you do. Enjoy!

Other similar recipes you may like to try

These Apple Cinnamon Rolls are soft, gooey, and filled with spiced apples, cinnamon, brown sugar and butter, the perfect cozy treat for chilly mornings.

If you love pumpkin you have to try these Pumpkin Cream Cheese Crumble Muffins. They are moist, sweet, and perfectly spiced, with a creamy center and buttery crumble topping.

These Pumpkin Crescent Rolls are soft, flaky, and lightly sweet, with warm pumpkin flavor in every golden, buttery bite.