Nothing says comfort quite like freshly baked pumpkin cinnamon rolls. Imagine soft, golden swirls filled with spiced pumpkin, drizzled with cream, and topped with velvety cream cheese icing. What makes this recipe extra special? Brown butter. Its nutty richness deepens the flavor and sets these rolls apart from the ordinary. Even if you’re new to baking, don’t worry—the step-by-step instructions make the process simple. With cozy spices, a hint of sweetness, and pillowy texture, these rolls are perfect for fall mornings, weekend brunches, or holiday gatherings. You’ll be amazed how baking them fills your kitchen with irresistible warmth.

Why You’ll Love This Recipe

There are so many reasons to love these pumpkin cinnamon rolls:

Unforgettable Flavor – Brown butter, pumpkin, and warm spices make every bite melt-in-your-mouth delicious.
Beginner-Friendly Method – Clear instructions guide you from proofing the dough to icing the rolls with confidence.
Perfect for Sharing – A batch makes 12 rolls—just right for family or holiday gatherings.
Bakery-Style Finish – Pouring cream before baking keeps the rolls extra soft and gooey.

The Story Behind Pumpkin Cinnamon Rolls

Cinnamon rolls are beloved worldwide, but pumpkin cinnamon rolls bring a seasonal twist with roots in fall traditions. Here’s a peek:

Pumpkin has long been tied to harvest celebrations across North America.
Adding pumpkin purée to breads became especially popular in mid-20th-century holiday baking.
Coffee shops helped boost their fame by offering pumpkin pastries alongside seasonal lattes.
Today, pumpkin cinnamon rolls are a brunch staple that blend old-fashioned comfort with modern flavor.

Key Ingredients in Pumpkin Cinnamon Rolls

Brown Butter – Adds rich, nutty depth to the dough.
Pumpkin Purée – Infuses the dough and filling with flavor and moisture.
Yeast – Makes the rolls rise into pillowy spirals.
Warm Spices – Cinnamon and pumpkin pie spice create cozy autumn notes.
Brown Sugar – Caramel-like sweetness for the filling.
Heavy Cream – Keeps rolls tender and gooey while baking.
Cream Cheese Icing – A tangy-sweet finish that balances the spices.

How to Make Pumpkin Cinnamon Rolls

Here’s how to bake the ultimate pumpkin cinnamon rolls at home:

Brown the butter – Melt butter over medium heat until golden and nutty, then cool. This step gives deep flavor.
Activate the yeast – Combine warm milk, sugar, and yeast. Let it sit until foamy, about 10–15 minutes.
Make the dough – Mix in eggs, browned butter, pumpkin purée, flour, and salt. Knead until smooth and elastic.
First rise – Place dough in a greased bowl, cover, and let it double in size (around 1 hour).
Prepare filling – Combine brown sugar, pumpkin purée, cinnamon, and pumpkin pie spice into a spreadable paste.
Roll and fill – Roll dough into a rectangle, spread butter, then the filling. Roll into a log and slice into 12 rolls.
Second rise – Arrange in a parchment-lined baking dish. Cover and let puff up while the oven preheats.
Bake with cream – Drizzle heavy cream over rolls and bake until golden, about 30 minutes.
Make the icing – Beat cream cheese, butter, powdered sugar, vanilla, and pumpkin pie spice until smooth.
Serve warm – Spread icing over baked rolls and sprinkle with extra spice if desired.

Pumpkin Cinnamon Rolls Tips and Twists

Tips

Always cool browned butter before mixing into the dough.
Proof dough in a warm, draft-free spot for best results.
Slice with dental floss for neat, even rolls.
Don’t skip the heavy cream—it makes the rolls ultra soft.
Ice while warm so the glaze melts slightly into the spirals.

Variations

Add chopped pecans or walnuts for crunch.
Swap cream cheese icing with maple glaze.
Stir a little espresso powder into the filling for depth.

Storage, Reheating, and Make-Ahead Tips

Storage: Keep in an airtight container at room temperature for 2 days or refrigerate up to 5.
Reheating: Microwave for 20–30 seconds or warm in the oven at 300°F until soft.
Make-Ahead: Assemble rolls the night before, cover, refrigerate, then bake the next morning after a 30-minute rise.

Serving Suggestions

These pumpkin cinnamon rolls are rich enough to shine on their own, but here’s how to serve them:

Pair with hot coffee, chai, or pumpkin spice latte.
Add fresh fruit or yogurt for a lighter breakfast spread.
Serve on a holiday brunch table alongside savory eggs or bacon.
Present on a platter dusted with extra pumpkin spice for a festive touch.

Frequently Asked Questions

Can I make these without a stand mixer?
Yes! Just knead the dough by hand for about 10 minutes.

Can I freeze baked rolls?
Absolutely. Freeze up to 2 months and thaw overnight before reheating.

Do I need to use heavy cream?
It’s optional, but it keeps rolls gooey and bakery-style soft.

Can I substitute fresh pumpkin for canned?
Yes, just cook and puree fresh pumpkin until smooth.

How do I know when they’re baked through?
They should be golden brown, and the centers should spring back lightly when touched.

Enjoy Your Pumpkin Cinnamon Rolls

These pumpkin cinnamon rolls are more than just a sweet treat—they’re a cozy experience. From the nutty aroma of browned butter to the swirl of spiced pumpkin and creamy icing, each step brings joy to your kitchen. Perfect for chilly mornings, family gatherings, or simply indulging in fall flavors, this recipe guarantees bakery-worthy rolls every time. Once you’ve tried them warm from the oven, you’ll want to make them again and again.

Explore More Recipes

Love these pumpkin cinnamon rolls? Keep the cozy vibes going with more recipes from our collection. For a festive breakfast, try Cinnamon Swirl Pancakes. Pair your rolls with savory Smoked Spatchcock Chicken for a holiday brunch spread. Or, bake a classic Pumpkin Bread to enjoy another fall favorite. Together, these recipes create the perfect seasonal menu.

Pumpkin Cinnamon Rolls with Cream Cheese Icing

These pumpkin cinnamon rolls are soft, gooey, and filled with spiced pumpkin goodness. Topped with rich cream cheese icing, they’re perfect for beginners and bring cozy fall flavors to your kitchen.

Course Breakfast, Dessert

Cuisine American

Keyword cream cheese icing rolls, easy cinnamon rolls, fall baking recipe, pumpkin cinnamon rolls, pumpkin spice rolls

Prep Time 30

Cook Time 30

Total Time 1

Servings 12 servings

Calories 370kcal

Author Abby Marlow

Ingredients

For the Dough

½ cup 1 stick unsalted butter, browned and cooled
1 cup whole milk warmed (115–120°F)
½ cup granulated sugar divided
2 ¼ tsp active dry yeast 1 packet
1 large egg + 1 egg yolk
¾ cup pumpkin puree
4 ¾ – 5 cups all-purpose flour
1 tsp kosher salt

For the Filling

1 cup packed dark brown sugar
¼ cup pumpkin puree
1 tbsp ground cinnamon
1 tbsp pumpkin pie spice
¼ cup unsalted butter softened
⅓ cup heavy cream for drizzling before baking

For the Cream Cheese Icing

8 oz cream cheese softened
¼ cup unsalted butter softened
2 cups powdered sugar
2 tsp vanilla essence or paste
½ tsp pumpkin pie spice

Instructions

Brown butter over medium heat until golden and nutty; set aside to cool.
Combine warm milk, 2 tbsp sugar, and yeast. Let sit until foamy (10–15 mins).
Add remaining sugar, eggs, browned butter, pumpkin puree, flour, and salt. Knead until smooth and elastic. Let rise 1 hour.
Mix filling: brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice into a paste.
Roll dough to 20×10 inches, spread softened butter, then filling. Roll into log, slice into 12 pieces.
Place in parchment-lined 9×13 pan. Let rolls rise while oven preheats to 350°F.
Drizzle rolls with heavy cream and bake 30 minutes until golden.
Beat cream cheese, butter, powdered sugar, vanilla, and spice into icing. Spread over warm rolls.

Notes

For extra-soft pumpkin cinnamon rolls, don’t skip the heavy cream drizzle before baking. Add chopped pecans to the filling for a crunchy variation.

Nutrition (per roll, estimated)
Calories: 370
Carbohydrates: 52g
Protein: 6g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 55mg
Sodium: 210mg
Sugar: 27g