Name: Pumpkin Cinnamon Rolls Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 4 h
Cuisine: American
Ingredients: 2 ¼ tsp active dry yeast; 150g whole milk, lukewarm; 4 Tbsp (50g) brown sugar; 565g all-purpose flour; 1 tsp salt; 1 tsp cinnamon; ½ tsp ground cardamom; 140g reduced pumpkin puree; 2 eggs, lightly beaten, at room temperature; 1 tsp vanilla bean paste; 120g unsalted butter, at room temperature; 225g unsalted butter, at room temperature; 360g light or dark brown sugar; 115g reduced pumpkin puree; 2 Tbsp ground cinnamon; 2 tsp ground cardamom; pinch of salt; 165g cream cheese, at room temperature; 75g butter, at room temperature; 275g powdered sugar, sifted; 75g maple syrup; 2 tsp espresso powder; ¼ tsp kosher salt; 1 /2 tsp vanilla bean paste

If there’s one recipe destined to steal the autumn baking spotlight, it’s these Pumpkin Cinnamon Rolls. Imagine soft, tender pumpkin brioche swirled with an aromatic brown sugar-pumpkin filling, all crowned with a luscious coffee maple cream cheese icing. Every bite is an embrace of cozy spices, buttery goodness, and just the right hint of pumpkin flavor. It’s a showstopper whether you’re treating yourself on a crisp morning or serving friends at brunch.

Pumpkin Cinnamon Rolls Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the list intimidate you — each ingredient in these Pumpkin Cinnamon Rolls plays a unique role, from ensuring a pillowy-soft crumb to infusing every swirl with autumn warmth. Let’s break down exactly why you’ll want each item on hand.

Pumpkin Puree: Brings color, moisture, and deep pumpkin flavor; homemade or canned works, just make sure it’s pure pumpkin and not pie filling!
Active Dry Yeast: Helps the dough rise into fluffy, bakery-style cinnamon rolls.
Whole Milk: The extra creaminess from whole milk makes for a rich, supple brioche dough.
Brown Sugar: Adds caramelly sweetness to both dough and filling, essential for classic cinnamon roll taste.
All-Purpose Flour: Just the right protein content for tender brioche with a gentle chew.
Salt: Balances sweetness and intensifies flavor; don’t skip it!
Cinnamon & Cardamom: These essential spices provide warmth and the signature aroma that makes these Pumpkin Cinnamon Rolls irresistible.
Eggs (room temperature): Give structure and richness to the dough, making it extra soft.
Vanilla Bean Paste: Infuses a gorgeous, real vanilla flavor throughout; vanilla extract is a good backup.
Unsalted Butter (room temperature): Key for both the airy brioche and that melt-in-your-mouth filling; using unsalted means you control the seasoning.
Light or Dark Brown Sugar: Either works for the filling, and each imparts its own beautiful molasses note.
Cream Cheese: The tangy base for a not-too-sweet, ultra-creamy icing that melts into the warm rolls.
Powdered Sugar: Ensures the icing is smooth and perfectly sweet.
Maple Syrup: Delivers autumnal sweetness and a hint of luxury to the icing.
Espresso Powder: Adds a really subtle, grown-up depth that takes the cream cheese icing over the top.
Kosher Salt: Enhances flavors, especially in the icing.

How to Make Pumpkin Cinnamon Rolls

Step 1: Reduce the Pumpkin Puree

Start by putting your pumpkin puree into a saucepan and cook over medium heat, stirring often, until thickened and reduced — about 4 to 5 minutes. This step intensifies the pumpkin flavor and keeps your dough from getting too wet. Let the reduced puree cool before using it in your dough and filling.

Step 2: Activate the Yeast

In a small bowl, mix the active dry yeast with the lukewarm milk and 2 tablespoons of brown sugar. Let it sit for 10 to 15 minutes until foamy. This bubbly head start means your Pumpkin Cinnamon Rolls will rise beautifully later!

Step 3: Make the Pumpkin Brioche Dough

Combine the remaining brown sugar, all-purpose flour, salt, cinnamon, and cardamom in a stand mixer bowl. Add your cooled reduced pumpkin puree, eggs, vanilla, and the foamy yeast mixture. Mix on low until it starts to come together. Don’t worry if it looks a little dry at first! Once combined, turn the mixer to medium and knead for about 5 minutes until soft and smooth.

Step 4: Incorporate the Butter

Turn the mixer back to low and slowly add the butter, a little at a time, letting each addition thoroughly blend before adding more. Patience pays off — once all the butter is in, the dough will be silky, shiny, and super soft. Mix a bit more on medium for the ultimate pillowy texture.

Step 5: First Rise (Cold Prove)

Transfer your dough to a lightly oiled bowl, wrap tightly, and let it rise either in the fridge for at least 3 hours (or overnight for maximum flavor) or at room temperature if you prefer. Chilling the dough makes it much easier to handle, especially when rolling out your Pumpkin Cinnamon Rolls the next day.

Step 6: Prepare the Filling

Mix together the room temperature butter, brown sugar, reduced pumpkin puree, cinnamon, cardamom, and a pinch of salt. What you’re looking for is a thick, spreadable mixture that will create gooey, decadent swirls inside every roll.

Step 7: Assemble the Rolls

Turn the dough onto a floured surface and roll it out to about 24 by 16 inches. Spread the filling evenly across the top, right to the edges for maximum pumpkin goodness. Starting on a long side, roll the dough into a tight spiral.

Step 8: Chill and Slice

Cut the long roll in half, wrap each half, and freeze for 20 minutes to firm up — this gives you sharp, picture-perfect slices. Take out and cut each log into 6 equal pieces. Arrange them snugly in a parchment-lined 9×13-inch baking dish; this way, your Pumpkin Cinnamon Rolls puff up high and bake evenly.

Step 9: Second Rise

Cover the baking dish loosely and let the rolls rise in a warm spot for 45 minutes to an hour. They should look puffy and leave a gentle indentation if poked.

Step 10: Bake

Bake at 350°F (180°C) for 35 to 40 minutes until the Pumpkin Cinnamon Rolls are deeply golden and your kitchen smells like the heart of autumn. Let them cool for 15 minutes before icing — trust me, the wait is worth it!

Step 11: Make and Spread the Coffee Maple Cream Cheese Icing

Whip together cream cheese and butter until smooth, then add powdered sugar, maple syrup, espresso powder, salt, and vanilla. Beat until light and fluffy. Slather over the rolls while they’re still slightly warm so the icing melts into all the crevices.

How to Serve Pumpkin Cinnamon Rolls

Garnishes

For a truly bakery-worthy finish, sprinkle your Pumpkin Cinnamon Rolls with extra cinnamon, a drizzle of maple syrup, or a light dusting of powdered sugar. Toasted pecans or walnuts bring a fantastic crunch and extra autumn flair.

Side Dishes

Balance the sweetness of the rolls with savory sides. Try pairing them with scrambled eggs, crispy bacon, or garlicky sautéed greens for a complete brunch spread. If it’s a special breakfast, fresh-cut fruit or a big mug of spiced chai fits perfectly.

Creative Ways to Present

Turn your Pumpkin Cinnamon Rolls into an after-dinner treat by warming them and serving à la mode with a scoop of vanilla ice cream and caramel glaze. Or lay out the rolls on a festive platter at a holiday brunch buffet — guests will swoon over the presentation and the aroma.

Make Ahead and Storage

Storing Leftovers

Cooled rolls can be kept in an airtight container at room temperature for up to two days. If your kitchen is especially warm, opt for the fridge. Either way, they’ll stay soft and flavorful if you keep them tightly covered.

Freezing

Freeze unbaked or baked Pumpkin Cinnamon Rolls for up to two months. To freeze unbaked, assemble and slice your rolls, arrange them in a freezer-safe dish, and wrap well. Let them thaw in the fridge overnight, then rise and bake as directed. Baked rolls can be individually wrapped and frozen; just thaw and reheat before icing.

Reheating

To bring leftover rolls back to life, zap them in the microwave for 20 to 30 seconds or warm in a 300°F oven for about 10 minutes. For frozen rolls, thaw first, then reheat gently until soft, then top with extra icing for maximum ooey-gooey comfort.

FAQs

Can I make Pumpkin Cinnamon Rolls in advance?

Absolutely! Prepare the rolls the day before, refrigerate overnight after assembly, then simply let them rise in the morning and bake fresh. You’ll have warm, gooey cinnamon rolls with no morning fuss.

My dough is too sticky to handle. Help!

Don’t worry — sticky dough is totally normal with rich brioche! Generously flour your surface and hands, or chill the dough even longer. The dough becomes easier to work with after a cold rise, so patience (and some extra flour) are your friends.

Can I skip the espresso powder in the icing?

Of course! While espresso adds depth, your Pumpkin Cinnamon Rolls will still be deliciously spiced and sweet without it. You can substitute with a pinch of instant coffee or leave it out entirely for a more classic cream cheese glaze.

How do I make my own pumpkin puree?

Simply roast halved, seeded pumpkins (like sugar or pie pumpkins) at 400°F until fork-tender, scoop out the flesh, and blend until smooth. You may need to cook it further on the stove to reduce moisture — just like you would with canned puree in this recipe!

Can I use a hand mixer or make the dough by hand?

You can, but be prepared for an arm workout! This is a rich dough with lots of butter, so a stand mixer is easiest. If working by hand, knead until the dough is very supple and the butter is fully incorporated — it may take extra time, but it’s doable.

Final Thoughts

There’s really nothing quite like the aroma of Pumpkin Cinnamon Rolls filling your kitchen. If you’re looking for a recipe that’s cozy, crowd-pleasing, and downright celebratory, this one should be at the top of your list. Don’t wait for a special occasion — any day is perfect for a batch of these autumnal treats. Happy baking!