Pumpkin Cream Cheese Cinnamon Rolls – Easy Homemade Treat

Pumpkin Cream Cheese Cinnamon Rolls are the ultimate fall comfort treat. Imagine waking up on a crisp autumn morning to the smell of warm cinnamon and pumpkin swirling through your kitchen. These rolls take classic cinnamon rolls to a whole new level with pumpkin purée folded into the dough and a rich pumpkin cream cheese frosting slathered on top. If your mornings are rushed, don’t worry—this recipe is beginner-friendly, and I’ll even share make-ahead tips to save you time. Whether you’re baking for brunch, the holidays, or just because (hey, no judgment), these rolls deliver cozy flavors everyone will rave about.

Table of Contents

What are Pumpkin Cream Cheese Cinnamon Rolls?

Pumpkin Cream Cheese Cinnamon Rolls are fluffy, spiced yeast rolls filled with a sweet cinnamon-pumpkin sugar blend, then topped with a luscious cream cheese frosting boosted with pumpkin purée and spices. Unlike traditional cinnamon rolls, these beauties have pumpkin worked into both the dough and icing, giving them a seasonal twist perfect for fall. The result is soft, gooey, and bursting with warm spices. If you’ve ever wanted to bottle up the feeling of autumn, these rolls come pretty close. They’re a little sweet, a little tangy, and completely irresistible straight from the oven.

Reasons to Try Pumpkin Cream Cheese Cinnamon Rolls

First, they make your whole house smell like a candle shop in October—minus the hefty price tag. Second, they’re versatile: serve them for breakfast, dessert, or even as a sweet Thanksgiving morning tradition. Third, they’re crowd-pleasers. Even folks who claim not to like pumpkin usually grab seconds. Plus, the pumpkin purée keeps the dough extra tender, while the cream cheese frosting adds that tangy balance to all the sweetness. If you love cozy baking projects that feel impressive without being complicated, these rolls hit the sweet spot. They’re also a fantastic way to use up leftover canned pumpkin from other recipes like pumpkin blondies or pumpkin muffins.

Ingredients Needed to Make Pumpkin Cream Cheese Cinnamon Rolls

When it comes to baking Pumpkin Cream Cheese Cinnamon Rolls, the magic really starts with the ingredients. Each one has its role in creating fluffy rolls with just the right balance of sweetness, spice, and creaminess. If you’ve ever wondered why your cinnamon rolls taste bakery-level (or not), it often comes down to the quality and handling of the ingredients. Think of this section as your friendly guide through the pantry.

Dough Ingredients

• Whole Milk (1 cup, warmed to 100–110°F): The backbone of a soft roll. Warm milk activates the yeast while keeping the dough tender. Just be careful—too hot and you’ll “kill” your yeast; too cold and nothing happens.
• Active Dry Yeast (2 ¼ teaspoons): The secret to that puffy rise. Always test your yeast first; if it doesn’t foam in the milk, swap it out. For yeast confidence, check out our tips in the notes section.
• Sugar (½ teaspoon for yeast + ¼ cup cane sugar): A little sugar helps yeast grow, while the cane sugar in the dough adds sweetness. You could substitute with brown sugar for a deeper flavor.
• Pumpkin Purée (⅓ cup): The star ingredient that sets these Pumpkin Cream Cheese Cinnamon Rolls apart. It not only gives them that fall flavor but also keeps the dough moist and tender. Stick with pure pumpkin puree—not pumpkin pie filling. If you have extra puree, try making pumpkin blondies on the side.
• All-Purpose Flour (4 cups): Provides structure. For softer rolls, don’t pack your flour when measuring—spoon it in and level it off.
• Kosher Salt (1 ¼ teaspoons): Balances the sweetness. Salt is small but mighty here, keeping the rolls from tasting flat.
• Pumpkin Pie Spice (½ teaspoon) + Ground Cinnamon (¼ teaspoon): These bring the cozy aroma you crave. If you’re a spice lover, feel free to sneak in an extra pinch.
• Egg + Egg Yolk: Adds richness, flavor, and that golden color. The yolk especially helps create tender dough.
• Butter (4 tablespoons, softened): Butter is all about flavor and softness. Let it come to room temperature so it blends smoothly into the dough.

Filling Ingredients

• Butter (4 tablespoons, melted): Helps the cinnamon-sugar filling cling to the dough layers.
• Brown Sugar (1 cup, packed): Adds deep, caramel-like sweetness that makes the filling gooey as it bakes.
• Cane Sugar (½ cup): Lightens the sweetness so it isn’t overpowering.
• Ground Cinnamon (1 tablespoon) + Pumpkin Pie Spice (½ teaspoon): These spices take the filling from “sweet” to “sensational.” Together, they create that warm swirl every cinnamon roll dreams of.

Pumpkin Cream Cheese Icing Ingredients

• Cream Cheese (4 ounces): Tangy and rich, this is what makes the frosting irresistible. Always use full-fat for the best texture.
• Butter (2 tablespoons, softened): Rounds out the cream cheese with a buttery flavor.
• Pumpkin Purée (2 tablespoons): Gives the icing a seasonal twist. This makes Pumpkin Cream Cheese Cinnamon Rolls stand out from regular ones.
• Vanilla Extract (¼ teaspoon): A splash of vanilla enhances everything it touches.
• Ground Cinnamon (⅛ teaspoon) + Pumpkin Pie Spice (⅛ teaspoon): Just a dusting adds warmth to the frosting without overwhelming it.
• Powdered Sugar (1 cup): Sweetens and thickens the icing so it spreads smoothly over warm rolls.

The beauty of these ingredients is that many of them overlap with other pumpkin recipes you may already love, like pumpkin muffins or chocolate chip pumpkin bread. So stocking up on pumpkin purée, cinnamon, and pumpkin pie spice means you’ll have a whole lineup of cozy treats ready to bake all season long.

Instructions to Make Pumpkin Cream Cheese Cinnamon Rolls

Making homemade Pumpkin Cream Cheese Cinnamon Rolls might sound intimidating, but don’t worry—I’ll walk you through each step. Think of this as baking with a friend who’s just a little bossy in the kitchen. Follow along, and you’ll end up with soft, swirly, perfectly frosted rolls that taste like fall in every bite.

Step 1: Activate the yeast

Start by warming your milk to around 100–110°F. Pour it into a small bowl, sprinkle in the active dry yeast, and add ½ teaspoon sugar. Give it a gentle stir so some of the yeast sinks to the bottom. Let it rest for 10 minutes until foamy. This step is crucial—no bubbles, no rolls. If your yeast doesn’t come alive, grab a fresh packet.

Step 2: Mix the dough

In the bowl of a stand mixer, whisk together flour, cane sugar, kosher salt, pumpkin pie spice, and cinnamon. Add the frothy yeast mixture, followed by the egg, egg yolk, softened butter, and pumpkin purée. Use the dough hook on medium-low for about 5 minutes, or knead by hand for 8–10 minutes, until the dough is smooth and elastic. The pumpkin purée gives this dough its signature color and tender texture, making it distinct from regular cinnamon rolls.

Step 3: First rise

Form the dough into a ball, place it in a lightly greased bowl, and cover with plastic wrap or a kitchen towel. Let it rise in a warm spot until doubled in size—about 1 hour. If your kitchen runs cold, use the “warm oven trick”: heat your oven to 200°F, turn it off, then pop the covered bowl inside. Just don’t forget the oven is off!

Step 4: Roll out the dough

Once risen, transfer the dough to a floured countertop. Roll it into a 12×18-inch rectangle using a rolling pin. Don’t stress if it’s not a perfect rectangle—these Pumpkin Cream Cheese Cinnamon Rolls will still taste amazing.

Step 5: Add the filling

Brush the rectangle with melted butter, making sure every edge is covered. In a separate bowl, mix brown sugar, cane sugar, cinnamon, and pumpkin pie spice. Sprinkle this mixture evenly over the buttered dough. It should look like a thick, cozy blanket of sugar and spice.

Step 6: Roll and cut

Starting from the long edge, roll the dough tightly into a log. For clean slices, use unflavored dental floss or sewing thread instead of a knife—it glides right through without squishing the rolls. Aim for 12 even pieces. This little hack makes all the difference for bakery-style rolls.

Step 7: Second rise

Arrange the rolls in a greased 9×13-inch baking dish. Cover loosely and let them rise for another 30 minutes, until puffy and touching. This step makes them extra fluffy.

Step 8: Bake

Preheat the oven to 350°F. Bake the uncovered rolls for 25–30 minutes, until golden brown. Your kitchen will smell like heaven at this point. Pro tip: the rolls should be soft in the middle—don’t overbake, or you’ll lose that gooey texture we love in Pumpkin Cream Cheese Cinnamon Rolls.

Step 9: Make the frosting

While the rolls bake, beat together cream cheese, butter, pumpkin purée, vanilla extract, cinnamon, pumpkin pie spice, and powdered sugar until smooth and creamy. This pumpkin cream cheese icing is what takes these rolls to superstar status. If you want more pumpkin ideas, check out our pumpkin pie cookie recipe for another creamy, spiced dessert.

Step 10: Frost and serve

Spread the icing generously over the warm rolls as soon as they come out of the oven. The heat will melt the frosting slightly, seeping into every swirl. Serve them fresh with coffee or tea, and prepare for applause from anyone lucky enough to snag one.

What to Serve with Pumpkin Cream Cheese Cinnamon Rolls

These rolls are rich, so pair them with something that balances the sweetness. A hot cup of black coffee or chai latte makes the perfect sip. If you’re serving them for brunch, add some savory items like scrambled eggs, bacon, or even a breakfast casserole to round out the spread. For holiday mornings, they pair beautifully with fruit salad or a fresh citrus platter. If you’re feeling extra indulgent, a drizzle of maple syrup or a scoop of vanilla ice cream turns them into a dessert. For more pumpkin goodness, consider serving alongside chocolate chip pumpkin bread.

Key Tips for Making Pumpkin Cream Cheese Cinnamon Rolls

• Yeast check: If your yeast doesn’t foam, toss it. Old yeast equals flat rolls.
• Warm rise hack: Preheat oven to 200°F, turn it off, and let the dough rise inside. Works like a charm.
• Cut clean: Use unflavored dental floss or sewing thread for perfect slices.
• Don’t overbake: Rolls should be lightly golden, not dark brown, to stay soft.
• Frost warm, not hot: Spread icing while rolls are warm so it melts into all the nooks, but not so hot it liquifies completely.

Storage and Reheating Tips for Pumpkin Cream Cheese Cinnamon Rolls

Store leftover rolls in an airtight container at room temp for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individually wrapped rolls (unfrosted is best) for up to 2 months. Reheat in the microwave for 20–30 seconds or in a 300°F oven for 10 minutes. If frozen, thaw overnight in the fridge before warming. Always frost after reheating for the freshest taste. Trust me—these rolls taste just as good the next morning, especially if you sneak one before the rest of the family wakes up.

FAQs

Can I make these ahead of time? Yes! Prepare up to the second rise, cover, and refrigerate overnight. Let them rest at room temp for 2 hours before baking.
Do I need a stand mixer? No, you can knead by hand—it just takes longer (8–10 minutes).
Can I substitute canned pumpkin pie filling? Nope. Stick with pure pumpkin puree to control sweetness and spices.
Can I freeze baked rolls? Absolutely. Wrap unfrosted rolls tightly, freeze, and frost after reheating.
What if my dough doesn’t rise? Either your yeast was dead, or the liquid was too hot/too cold. Always test your yeast before starting.

Final Thoughts

Pumpkin Cream Cheese Cinnamon Rolls are everything cozy baking should be: warm, soft, spiced, and slathered with tangy frosting. They’re perfect for fall mornings, holidays, or anytime you need a little pumpkin-flavored pick-me-up. Plus, with make-ahead options and simple steps, they fit right into busy schedules. If you’re already hooked on pumpkin desserts like chewy pumpkin snickerdoodle cookies or pumpkin pie tacos, these rolls deserve a spot in your kitchen.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print