The Best Pumpkin Cinnamon Rolls

These Pumpkin Cinnamon Rolls are the ultimate fall-inspired treat—soft, fluffy, and packed with cozy spices. Made with real pumpkin purée in the dough and filled with a spiced brown sugar swirl, these rolls are finished off with a creamy, tangy cream cheese frosting. They’re egg-free, vegan-friendly, and absolutely delicious served warm right out of the oven.

Why You’ll Love This Recipe

These cinnamon rolls offer everything you crave in a classic cinnamon roll, with the added richness of pumpkin and warm spices like cinnamon and pumpkin pie spice. The dough is incredibly soft and pillowy, the filling is gooey and sweet, and the cream cheese frosting adds the perfect tangy finish. They’re also versatile—make them vegan, prep them the night before, or freeze for later. Ideal for breakfast, brunch, or dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• 1 cup cashew milk (or your preferred milk)

• 2¼ teaspoons rapid rise yeast (1 packet)

• 2 tablespoons brown sugar or coconut sugar

• 3 tablespoons unsalted butter, vegan butter, or coconut oil (melted and cooled)

• ¾ cup canned pumpkin purée

• 3½ to 4 cups unbleached all-purpose flour or bread flour

• ½ teaspoon ground cinnamon

• ½ teaspoon pumpkin pie spice

• ½ teaspoon fine sea salt

For the Filling:

• 5 tablespoons unsalted butter or vegan butter, softened

• ⅓ cup brown sugar or coconut sugar

• ½ tablespoon ground cinnamon

• ½ tablespoon pumpkin pie spice

For the Frosting:

• 5 oz cream cheese, softened

• ½ teaspoon vanilla extract

• 1½ cups powdered sugar

• 2 tablespoons yogurt or milk (to thin the frosting as needed)

Directions

Prepare the Dough

1. Warm the milk: Heat the milk in the microwave for 20–30 seconds until lukewarm (about 110°F).

2. Activate the yeast: Add yeast and sugar to a large mixing bowl, then pour in the warm milk. Stir and let sit for 10 minutes until foamy. If it doesn’t foam, the yeast may not be active.

3. Make the dough: Add melted butter and pumpkin purée to the milk mixture and mix on low speed until combined. Add 1 cup of flour, cinnamon, pumpkin spice, and salt.

4. Continue adding flour ½ cup at a time, mixing until dough is elastic and starts to pull away from the bowl (about 3½ cups total).

5. Switch to a dough hook and knead on low speed for 5 minutes. If needed, add up to ¼ cup more flour until the dough is soft but not sticky.

Let Dough Rise

6. Lightly oil a large bowl. Shape the dough into a ball and place it in the bowl. Cover with a towel and let rise in a warm place until doubled in size, about 45 minutes.
   Tip: Use a slightly warm oven (preheated to 170°F then turned off) as a rising environment.

Roll, Fill, and Slice

7. Grease a 9×13-inch baking dish.

8. Roll the dough out on a lightly floured surface into a 15×9-inch rectangle.

9. Spread softened butter over the dough, then sprinkle with the sugar, cinnamon, and pumpkin pie spice mixture. Gently press the sugar into the butter.

10. Roll the dough tightly from the long edge, seam side down. Slice into 1½-inch pieces using dental floss or a serrated knife.

11. Place the rolls in the greased dish, leaving space between them. Let them rise for another 15 minutes.

Bake

12. Preheat oven to 350°F (remove rolls if using oven for proofing).

13. Bake for 20 minutes, until lightly golden. If needed, cover with foil and bake for an additional 5 minutes to prevent over-browning.

Make Frosting

14. In a medium bowl, beat softened cream cheese until fluffy.

15. Add vanilla extract, powdered sugar, and yogurt or milk. Mix on low speed until smooth and spreadable.

16. Spread over slightly cooled rolls. Serve warm and enjoy!

Servings and timing

This recipe makes 12 cinnamon rolls.
Prep Time: 1 hour 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes

Variations

• Overnight Rolls: After slicing, place the rolls in the pan, cover, and refrigerate overnight. Let rise in a warm place for 30–45 minutes before baking.

• Vegan Version: Use plant-based butter, milk, and dairy-free cream cheese.

• Maple Frosting: Replace some of the sugar in the frosting with maple syrup for a fall-inspired twist.

• Nuts or Raisins: Add chopped pecans or raisins to the filling for extra texture.

• Glaze Instead of Frosting: Drizzle with a simple powdered sugar and milk glaze for a lighter topping.

Storage/Reheating

Store leftover rolls in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave for 15–20 seconds or in a 300°F oven for 5–10 minutes.
To freeze, wrap individual rolls tightly and store for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I make these rolls without a stand mixer?

Yes, you can knead the dough by hand. It may take 8–10 minutes of kneading to reach the proper texture.

Do I have to use pumpkin purée in the dough?

Yes, it adds moisture, flavor, and color to the rolls. Make sure to use plain canned pumpkin, not pumpkin pie filling.

Can I make this recipe fully vegan?

Absolutely. Use plant-based butter, milk, and cream cheese, and ensure your sugar is vegan-friendly.

What’s the best way to slice cinnamon rolls?

Use unflavored dental floss to make clean, even cuts without squishing the rolls.

How do I know if my dough has risen enough?

It should double in size and feel soft when poked—it should spring back slightly.

Why are my rolls dry?

Overbaking or too much flour can make the rolls dry. Use a light hand with flour and cover with foil if browning too fast.

Can I freeze unbaked rolls?

Yes. After slicing, place them in a pan, cover tightly, and freeze. Thaw overnight in the fridge, let rise, then bake.

What type of flour is best?

Unbleached all-purpose flour works great, but bread flour will make them extra fluffy.

How can I make them extra gooey?

Spread an extra tablespoon of butter on the rolled-out dough before adding the sugar and spice filling.

Can I make mini rolls with this recipe?

Yes, roll the dough tighter and slice thinner to make smaller rolls. Reduce baking time slightly.

Conclusion

These Pumpkin Cinnamon Rolls are the perfect cozy indulgence for fall—or anytime you crave something warm and spiced. With soft, fluffy dough, a sweet pumpkin-spice swirl, and a luscious cream cheese frosting, they’re guaranteed to become a seasonal favorite. Whether you’re baking for a weekend brunch or prepping ahead for the holidays, this recipe delivers comforting, bakery-quality results right from your kitchen.

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