Name: Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Prep time: 3 h
Cook time: 40 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 1/4 cup bread flour; 3/4 cup water; 3 2/3 cups bread flour; 1/3 cup granulated sugar; 2 teaspoons instant yeast; 1 teaspoon fine sea salt; 1/4 cup + 1 tablespoon heavy cream, room temperature; 2/3 cup pumpkin puree; 1 large egg, room temperature; Tangzhong from above; 6 tablespoons unsalted butter, cool room temperature; 2/3 cup light brown sugar, packed; 1/2 cup unsalted butter, room temperature; 1/4 cup pumpkin puree; 2 tablespoons all-purpose or bread flour; 1 tablespoon pumpkin pie spice; 3 tablespoons unsalted butter, melted; 1/2 cup all-purpose or bread flour; 2 tablespoons granulated sugar; 1 tablespoon cornstarch; 3 ounces cream cheese, cold; 4 tablespoons unsalted butter, room temperature; 1 cup powdered sugar; 4 tablespoons heavy cream; 1 teaspoon vanilla paste or extract; 1/2 teaspoon cinnamon

There’s something magical about the aroma of fresh-baked, soft rolls swirled with warm spices and pumpkin—my Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe captures all of that cozy goodness in every bite. This recipe is a perfect blend of fall flavors that will make your kitchen smell irresistible and your mornings glow with comfort.

The image shows a close-up of soft cinnamon rolls with three layers: the bottom layer is a golden-brown baked dough with a slightly crispy texture, the middle layer has swirls of cinnamon spice creating a rich, reddish-brown color, and the top layer is a creamy beige icing drizzled thickly over the rolls with pieces of chopped nuts sprinkled on the icing. The rolls are on a baking tray with a white marbled texture underneath them. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Top Tip
How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

I genuinely love making this pumpkin cinnamon rolls recipe because it brings together everything I adore about fall baking—comfort, spice, and that addictively creamy frosting. Plus, it’s rewarding to watch the dough come to life and turn golden in the oven.

Unique Pumpkin Twist: Incorporating pumpkin puree right into the dough adds incredible moisture and a subtle sweetness that elevates traditional cinnamon rolls.
Rich Cream Cheese Frosting: The cinnamon-spiced cream cheese frosting perfectly balances the sweetness and adds a luscious, melt-in-your-mouth finish.
Soft, Tender Texture: Thanks to the tangzhong method and a careful kneading process, the rolls stay tender and fluffy for days.
Perfect for Gifting or Brunch: These rolls turn any ordinary morning into a celebration and are a thoughtful homemade gift during the holidays.

The image shows a close-up of several thick cinnamon rolls arranged next to each other on a white marbled surface, all covered with a smooth, creamy beige icing that has a slightly shiny texture. The rolls have a golden brown color peeking through the icing, showing their soft, fluffy layers. Scattered on top of the icing are small clusters of toasted pumpkin seeds, adding a crunchy texture and dark green to brown color contrast. The combination of the rolls, the icing, and the seeds creates a rich, inviting, and textured look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe plays a special role to create moist, fluffy dough balanced with spiced sweetness and creamy frosting. Choosing quality pumpkin puree and fresh dairy really makes a difference here.

Flat lay of a small mound of fine bread flour, a small mound of granulated sugar, a small mound of light brown sugar, a small mound of all-purpose flour, a small mound of cornstarch, a few teaspoons of pumpkin pie spice in a neat pile, two small white ceramic bowls—one with smooth orange pumpkin puree and one with pale orange heavy cream, three whole large eggs with clean brown shells, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl with smooth cold cream cheese, a small white ceramic bowl of powdered sugar, and a small white ceramic bowl of golden water arranged symmetrically 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

Bread flour: Gives the dough enough structure and chewiness without being tough, critical for those soft rolls.
Instant yeast: Fast-acting and reliable—this yeast helps the dough rise beautifully without much fuss.
Pumpkin puree: Adds moisture and a warm subtle pumpkin flavor; be sure to use pure pumpkin, not pumpkin pie filling.
Heavy cream: Adds richness and tenderness to the dough, enhancing the pumpkin flavor.
Unsalted butter: Used in both dough and stuffing for creamy texture and flavor control.
Brown sugar: Deep caramel notes provide that classic cinnamon roll sweetness and complement the pumpkin.
Pumpkin pie spice: Essential to bring out the cozy fall flavors with cinnamon, nutmeg, and clove.
Cream cheese: For the frosting, the cream cheese adds tang and balances the sweetness perfectly.
Powdered sugar: Ensures the frosting is smooth and silky without grittiness.
Vanilla and cinnamon: Give additional warmth and aroma to the frosting, rounding out the flavor profile.

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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.

Make It Your Way

I often switch up the filling based on what I have—sometimes adding chopped pecans for crunch or swapping pumpkin pie spice with chai spice for a bolder flavor. You’ll find it easy to put your own spin on this recipe!

Nuts for Crunch: Personally, adding toasted pecans or walnuts to the filling gives a lovely texture contrast that my family adores.
Vegan Adaptation: Using non-dairy cream and butter substitutes works great, and you can find vegan cream cheese alternatives for the frosting.
Spice Variations: Try swapping the pumpkin pie spice with your favorite chai or garam masala blend for unique twists.
Mini Rolls: Rolling the dough tighter and cutting smaller pieces makes adorable mini cinnamon rolls—great for parties or kid-friendly portions.

Step-by-Step: How I Make Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Step 1: Prepare the Tangzhong Starter

Start by whisking together bread flour and water in a small saucepan. Cook over medium heat, whisking constantly until it thickens into a smooth slurry — about 4-5 minutes. This tangzhong method is a game-changer; it hydrates the flour to keep your pumpkin cinnamon rolls soft and tender for days. Set it aside to cool before mixing it into the dough.

Step 2: Make the Pumpkin Dough

In your stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add the heavy cream, pumpkin puree, egg, and cooled tangzhong. Use the dough hook and knead on low until the mixture forms a rough ball. Then, gradually add your softened butter, half a tablespoon at a time. Keep kneading until the dough turns smooth and elastic; this takes around 8-10 minutes. This step really builds that perfect soft texture.

Step 3: Let the Dough Rest

Shape your dough into a smooth ball by pulling the sides underneath. Place it back in the bowl, cover it tightly with plastic wrap, and let it rest for about 30 minutes. This resting period relaxes the gluten and makes rolling out your dough so much easier later on.

Step 4: Whip Up the Pumpkin Pie Filling

Mix softened butter, packed brown sugar, pumpkin puree, flour, and pumpkin pie spice together until smooth. This luscious filling is what transforms these rolls from ordinary to extraordinary.

Step 5: Roll, Fill and Shape

On a lightly floured surface, roll out the dough into a 15x21 inch rectangle. Spread the pumpkin pie filling evenly over the dough, leaving a half-inch border at the top. Using a pizza cutter, slice the dough into 12 strips approximately 1¾ inches wide. Roll each strip tightly away from you, then place them cut-side up in a parchment-lined 9x13 pan.

Step 6: The Final Rise and Crumb Topping

Cover the rolls with plastic wrap and let them rise until doubled in size, about 1-2 hours. This step is key for that tender, fluffy texture. Meanwhile, mix the pie crumb topping ingredients until crumbly. Once your rolls have risen, sprinkle those sweet crumbs evenly on top.

Step 7: Bake to Golden Perfection

Bake your pumpkin cinnamon rolls at 325°F (162°C) for 30-40 minutes until a thermometer inserted reads 180°F. The kitchen will smell like fall in full bloom—totally worth the wait!

Step 8: Cream Cheese Frosting Magic

While the rolls bake, beat together cold cream cheese and softened butter until smooth. Mix in powdered sugar, then add heavy cream, vanilla, and cinnamon until light and fluffy. Once the rolls cool for about 15 minutes, slather that dreamy frosting over the warm rolls and get ready to dig in.

Top Tip

Having made pumpkin cinnamon rolls countless times, I’ve learned a few tricks that make this recipe foolproof and even more delicious. These tips might save you some stress and help you get that bakery-quality result at home.

Measure Flour Correctly: Always spoon and level your flour or use a kitchen scale – too much flour dries out this dough quickly.
Butter Temperature: Your butter should be cool but soft — not melted — to incorporate more evenly and create a tender crumb.
Don’t Rush the Rise: Give your dough plenty of time to double; rushing this step can make your rolls dense.
Frost While Warm: Spread the cream cheese frosting when the rolls are slightly warm for that perfect melt-in-your-mouth experience.

How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Pumpkin Cinnamon Rolls - Serving Suggestion

Garnishes

I like to sprinkle a little extra cinnamon or a pinch of finely chopped toasted pecans over the frosting—it adds just a subtle crunch and makes them look pretty for guests. Sometimes a drizzle of maple syrup is my secret indulgence if I want extra sweetness.

Side Dishes

These rolls are a showstopper on their own, but I love pairing them with a hot cup of chai tea or coffee for breakfast. Occasionally, I’ll set out a simple fruit salad or whipped cinnamon yogurt to balance the richness.

Creative Ways to Present

For special occasions, I arrange the rolls in a circular pan for a pull-apart wreath effect and top with edible gold dust or candied pumpkin seeds. It’s a lovely centerpiece and a delicious conversation starter!

Make Ahead and Storage

Storing Leftovers

I store leftover rolls in an airtight container at room temperature if I plan to eat them within a couple of days. For longer freshness, refrigeration works well, though I always bring them back to room temp before reheating for the best texture.

Freezing

These rolls freeze beautifully—wrap each individually or freeze the whole pan (cover tightly) before baking or after cooling. When you’re ready, thaw overnight in the fridge, then warm gently in the oven to fresh-baked perfection.

Reheating

I reheat mine in a 350°F oven for about 10 minutes to keep the outside soft and the inside warm, but the microwave works for a quick fix—just cover to keep moisture in.

Frequently Asked Questions:

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

It’s best to use pure pumpkin puree for this recipe because pie filling contains added sugars and spices that can throw off the balance of flavors and texture. If you only have pie filling, you might reduce the added sugar in the recipe, but pure puree is ideal.

How do I know when the rolls are fully baked?

The rolls are done when the internal temperature reaches 180°F (82°C). You can check this with an instant-read thermometer inserted into the middle. They should be golden on top and spring back slightly when touched.

Can I prepare the rolls the night before and bake in the morning?

Absolutely! You can assemble the rolls and refrigerate them overnight, covered tightly. Bring them to room temperature and let them rise until puffy before baking in the morning. This makes for a stress-free fresh breakfast.

What’s the purpose of the tangzhong in the dough?

Tangzhong is a cooked flour-water paste that helps keep the dough extra moist and tender. It locks in moisture which means your rolls stay soft for longer, a great technique especially for enriched doughs like these pumpkin cinnamon rolls.

Final Thoughts

Making these Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe is like wrapping yourself in a warm, cozy blanket of spice and sweetness. It’s one of those recipes I come back to season after season because it never fails to bring smiles around the table. I hope you’ll enjoy baking and sharing these as much as I do—it’s truly a little slice of fall magic in every bite.