Name: Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe
Prep time: 40 min
Cook time: 28 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 cup Milk, warmed to 110°F; 2 1/4 tsp Fast rise yeast (1 packet); 2 Large eggs, room temperature and slightly beaten; 1/2 cup Pumpkin puree, blotted (not pumpkin pie filling); 1/4 cup White granulated sugar; 1 tsp Salt; 2 tsp Ground cinnamon; 5 1/4 cups All-purpose flour, sifted; 10 TBSP Unsalted butter, room temperature and cubed; 1/2 cup Unsalted butter, room temperature; 1/2 cup Pumpkin puree, blotted; 3/4 cup Brown sugar, packed light or dark; 1 tsp Ground cinnamon; 1 tsp Pumpkin pie spice; 4 oz Cream cheese, room temperature; 4 TBSP Unsalted butter, room temperature; 1/2 tsp Pure vanilla extract; 1 cup Powdered sugar, sifted; 1/4 cup Milk

If you’re on the hunt for the ultimate fall treat, you’ve got to try this Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe. I absolutely love how these rolls come out tender, fluffy, and bursting with warm pumpkin and cozy spices—and topped with that creamy, tangy icing? They’re pure comfort in every bite. Trust me, once you make these, you’ll find yourself reaching for one (or three) every chance you get. Keep reading, and I’ll walk you through every step so you nail it on your first go!

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Why You’ll Love This Recipe

Perfect Fall Flavors: The pumpkin puree combined with cinnamon and pumpkin pie spice creates that nostalgic autumn taste you crave.
Soft, Tender Dough: Thanks to the pumpkin in the dough and careful kneading, these rolls come out extra moist and fluffy.
Cream Cheese Icing That Melts: Spreading this tangy, sweet icing on warm rolls is honestly my favorite part—it’s irresistible.
Beginner Friendly: Clear instructions and helpful tips make this recipe approachable, even if you’ve never made cinnamon rolls before.

The image shows two cinnamon rolls lined up vertically on parchment paper. Each roll has multiple layers of golden brown dough spiraled around a darker cinnamon filling. The top of the rolls is covered with a thick, creamy white icing that is slightly melting and spreading down the sides. The icing has a smooth texture with hints of cinnamon sprinkled on top. In the background, there are two cinnamon sticks crossed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Cinnamon Rolls with Cream Cheese Icing, fall pumpkin cinnamon rolls, easy pumpkin cinnamon rolls, fluffy pumpkin cinnamon rolls, pumpkin spice cinnamon rolls

Ingredients You’ll Need

These ingredients come together beautifully to give you that authentic pumpkin cinnamon roll experience. I always recommend using good-quality pumpkin puree (not the pie filling!) and room temperature dairy for the best texture and flavor.

Flat lay of a small white ceramic bowl with warm milk, a few light brown fast rise yeast granules beside it, two brown uncracked eggs, a small white ceramic bowl filled with bright orange pumpkin puree, a small white ceramic bowl of fine white granulated sugar, a small white ceramic bowl of coarse light brown packed brown sugar, a small cluster of bright golden ground cinnamon powder, a small heap of mixed fragrant pumpkin pie spice powder, a small white ceramic bowl of fine white powdered sugar, a neat pile of off-white all-purpose flour, several small cubes of pale yellow unsalted butter, a block of smooth cream cheese, and a tiny white ceramic bowl of pure vanilla extract placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Cinnamon Rolls with Cream Cheese Icing, fall pumpkin cinnamon rolls, easy pumpkin cinnamon rolls, fluffy pumpkin cinnamon rolls, pumpkin spice cinnamon rolls

Milk: Warming it to 110°F helps activate the yeast perfectly without killing it.
Fast rise yeast: I prefer this for a quicker rise and fluffy texture, but active dry yeast works if you adjust timing.
Large eggs: Bring them to room temperature to blend more easily and give the dough structure.
Pumpkin puree: Make sure it’s pure pumpkin, not pie filling—the moisture content is key to dough consistency.
White granulated sugar: Offers subtle sweetness to the dough without overpowering.
Salt: Balances sweetness and enhances flavor.
Ground cinnamon: Embrace that warm spice that cinnamon rolls are known for.
All-purpose flour: Sifted for lightness—spoon and level to avoid compacted flour that dries dough.
Unsalted butter: Room temperature cubes for the dough, and softened for filling and icing for smooth mixing.
Brown sugar: Packed light or dark for the filling—adds deep caramel notes.
Pumpkin pie spice: A blend of warm spices that amplify pumpkin’s flavor.
Cream cheese: For the silky icing—make sure it’s soft for easy beating.
Pure vanilla extract: A little secret to brightening up the cream cheese icing.
Powdered sugar: Sifted for lump-free icing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on the occasion—and you should too! These pumpkin cinnamon rolls are so versatile, they’re the perfect canvas for all sorts of fun tweaks.

Spiced Up: I sometimes add a pinch of nutmeg or ginger to the filling for an extra spice kick that makes the rolls come alive.
Walnut or Pecan Add-in: My family goes crazy when I toss in chopped nuts for crunch, sprinkled right on top of the filling before rolling.
Dairy-Free Cream Cheese Icing: Swap cream cheese for a vegan cream cheese alternative and use a plant-based butter—just as delicious, and my vegan friends love it.
Gluten-Free Version: I haven’t tried this one myself yet, but you can use a 1:1 gluten-free baking flour blend, just expect a little different texture.

How to Make Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe

Step 1: Activate Your Yeast and Prepare Pumpkin

Start by warming your milk until it’s about 110°F—warm enough to feel cozy to your wrist but not hot or you’ll kill those yeasties. Sprinkle the fast-rise yeast over the milk and let it bloom for 10 minutes until bubbly. Meanwhile, I learned the trick of blotting pumpkin puree between paper towels to soak up excess moisture—this helps your dough stay just right and not soggy.

Step 2: Mix Your Dry Ingredients and Incorporate Butter

While that yeast is waking up, sift together your flour, sugar, salt, and cinnamon in a big bowl. Then, cut in your cubed, room temperature butter using a pastry cutter or your hands until the butter pieces are roughly the size of peas. This step adds pockets of buttery goodness in your dough that make it incredibly tender once baked.

Step 3: Combine Wet Ingredients and Knead the Dough

Add the warmed milk-yeast mix, blot pumpkin puree, and lightly beaten eggs to your dry mix. I use a stand mixer with a dough hook for this—it’s a game changer for kneading! Start mixing on low to bring everything together, then crank it to medium speed for about 5 minutes. Your dough should be slightly tacky but not sticking all over your hands. If you don’t have a mixer, no worries—just knead by hand on a floured surface for about 8 minutes until the dough’s stretchy and smooth

Step 4: Let the Dough Rise

I’ve found the trick to consistent rising is preheating your oven to 200°F, then turning it off and placing your covered bowl inside with the door slightly cracked open. This cozy environment lets the dough rise for about an hour, doubling in size and getting that perfect airy texture.

Step 5: Prepare the Pumpkin Cinnamon Filling

While the dough rises, blot another half cup of pumpkin puree (same blotting method), then beat it with softened butter, brown sugar, cinnamon, and pumpkin pie spice until silky smooth. The filling smells like fall in a bowl, and spreading it evenly is where all the magic happens.

Step 6: Roll, Spread, and Slice the Dough

Punch down the risen dough and roll it out gently on a lightly floured surface into a large rectangle about 1/4 inch thick. Use an offset spatula to spread your luscious pumpkin filling evenly, then roll it up tightly starting from the shorter edge. Cutting with a serrated knife or even unflavored dental floss works best to get clean rolls—don’t forget to trim off uneven edges first! I love that rolling from the short side gives you more swirls per roll, so every bite’s a cinnamon swirl party.

Step 7: Second Rise and Bake

Arrange the 12 rolls in a sprayed 9×13-inch pan and cover them again for about 20 minutes to rise slightly. Then, bake at 375°F for 24-28 minutes or until the tops turn a light golden brown. The smell at this stage? Impossible to resist.

Step 8: Make the Cream Cheese Icing

While the rolls bake, beat cream cheese and butter for a full minute until fluffy. Slowly add powdered sugar, vanilla, and milk, mixing on low until silky smooth. As soon as the rolls come out of the oven, I spread this icing right over the top so it melts into every nook and cranny.

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Pro Tips for Making Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe

Blot That Pumpkin: Excess moisture in pumpkin puree can make your dough too wet—using paper towels to soak it helps keep dough consistency on point.
Right Temp Milk: Too hot or cold kills your yeast; aim for about 110°F for the perfect rise every time.
Roll From the Short End: This creates more cinnamon swirl layers in each roll, which I promise is worth the extra effort.
Don’t Overbake: Pull your rolls when the tops are lightly golden to keep them soft and tender—oven times can vary, so keep an eye on them.

How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe

A single cinnamon roll with two visible layers of soft, golden orange dough swirled around each other sits on a white speckled plate, topped with a thick, creamy white glaze that covers the top and drips slightly down the sides, showing a dusting of cinnamon on the glaze. A small piece is torn from the roll and resting on a silver fork at the plate's edge, revealing the fluffy texture inside. In the background, another similar roll on a white speckled plate stands out on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Cinnamon Rolls with Cream Cheese Icing, fall pumpkin cinnamon rolls, easy pumpkin cinnamon rolls, fluffy pumpkin cinnamon rolls, pumpkin spice cinnamon rolls

Garnishes

I like to sprinkle a little extra cinnamon or pumpkin pie spice right on the icing for a pretty touch and a flavor boost. Toasted pecans or walnuts on top add a delightful crunch, especially if you’re serving these at a brunch or holiday breakfast.

Side Dishes

These rolls are hefty enough to stand on their own, but I love pairing them with a simple cup of coffee or chai latte. For a more filling brunch, serve alongside scrambled eggs and crispy bacon or sausage—your friends and family will think you’ve outdone yourself.

Creative Ways to Present

For special occasions, I arrange the rolls in individual mini cast iron skillets—looks stunning and keeps them nice and warm. Another fun idea is to drizzle additional cream cheese icing in a zigzag over the top right before serving for a café-style vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin cinnamon rolls in an airtight container at room temperature if I plan to eat them within a day or two. After that, I pop them in the fridge to keep fresh for up to a week. Just make sure to bring them back to room temp or warm slightly before enjoying.

Freezing

These rolls freeze beautifully! After baking and cooling completely, I wrap each roll individually in plastic wrap, then store them in a freezer-safe bag. When I’m ready to eat, I thaw them overnight in the fridge and warm gently—almost tastes fresh out of the oven!

Reheating

For leftover rolls, I like to microwave them for about 20 seconds to soften, then add a bit more cream cheese icing or a pat of butter to revive that fresh-baked feeling. You can also warm them in a 350°F oven for 10 minutes wrapped in foil for gentle reheating without drying.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I wouldn’t recommend it because pumpkin pie filling has added sugar and spices that alter the dough’s consistency and flavor. Stick with pure pumpkin puree and season the dough and filling yourself for the best results.
Do I have to use a stand mixer, or can I mix by hand?

You can definitely mix by hand! It just takes a bit more elbow grease. Mix the wet ingredients into the dry with a spatula, then knead on a lightly floured surface for about 5-8 minutes until the dough is smooth and elastic.
How do I know when the dough is properly kneaded?

Once kneaded, the dough should be slightly tacky but not sticky. You can do the “windowpane test” by stretching a small piece—if it stretches thin enough you can see light through without tearing, it’s ready!
Can I make this recipe ahead of time and bake it later?

Yes! After assembling and slicing the rolls, you can refrigerate them covered overnight. Bring to room temperature and let rise before baking. This works great if you want fresh cinnamon rolls first thing in the morning.
What if I want less sweet rolls?

This recipe balances sweet and spice nicely, but you can reduce the sugar in the filling or icing slightly if you prefer less sweetness. Just keep in mind the sugars also help with texture and browning.

Final Thoughts

This Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe is honestly one of my all-time favorites for fall and winter mornings. I love how the pumpkin adds a subtle moisture and flavor twist without overwhelming the classic cinnamon roll goodness. Whether you’re treating yourself, feeding a crowd, or gifting a pan to a friend, these rolls never disappoint. Give this recipe a try—you’ll be amazed at how homemade and special your breakfast can be!