The Best Pumpkin Cinnamon Rolls — 🎃😋🍂 Super soft, fluffy pumpkin spice cinnamon rolls topped with a cream cheese glaze! This is an EASY recipe that can be made as overnight cinnamon rolls or baked right away! Move over, Cinnabon, these are better!!
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These are the best pumpkin cinnamon rolls I’ve ever made! I prefer these over Cinnabon, and that’s a big statement coming from a former Cinnabon junkie.
They’re soft, light, fluffy and there’s just enough pumpkin flavor to notice, but not so much that it overwhelms the inherent beauty of classic cinnamon rolls. Topped with cream cheese glaze, they’re totally irresistible.
I used my favorite yeast roll recipe as the jumping off point and worked in pumpkin puree, pumpkin pie spice, and plenty of cinnamon and brown sugar for these pumpkin cinnamon rolls.
The glaze is a simple glaze of cream cheese, confectioners’ sugar, and a splash of cream. It makes more than the average person may want on their rolls, but it keeps for weeks in the fridge. I’m a dip, glaze, and frosting-aholic, and can never have too much. I keep a little cup on the side of my plate so I can double-dip.
The glaze soaks into the nooks and crannies and adds even more moisture and softness. Total gooey, cinnamon-and-sugary, juicy perfection.
Ingredients for Pumpkin Cinnamon Rolls
Homemade cinnamon rolls require fairly few ingredients. Here’s what you’ll need for this pumpkin cinnamon rolls recipe:
- All-purpose flour
- Granulated sugar
- Pumpkin pie spice
- Instant dry yeast
- Salt
- Unsalted butter
- Buttermilk
- Pumpkin puree
- Egg
- Light brown sugar
- Cinnamon
- Cream cheese
- Confectioners’ sugar
- Half and half (or cream)
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Pumpkin Cinnamon Rolls
I’ve given very detailed instructions in the recipe card below on how to make these pumpkin spice cinnamon rolls. Here’s a broad overview of the process:
- Make the cinnamon roll dough. See my tips in the recipe card on how to activate the yeast and make the dough.
- Let rise. Transfer dough to a greased mixing bowl, cover with a towel, and let rise at room temperature for about 2 hours or until it doubles in size.
- Roll out the dough. Once the dough has risen, roll it out to about 26 by 13 inches. Spread softened butter over the dough, then sprinkle with the brown sugar cinnamon mixture.
- Roll and slice the dough. Then place in a foil-lined 9×13-inch baking dish.
- Let the dough rise a second time.
- Bake until golden brown. Top with cream cheese frosting while still warm.
Make-Ahead Instructions
There’s an option to make the pumpkin cinnamon rolls as overnight rolls (I’ve given detailed instructions on how to do so in the recipe card below).
Start the dough at night, roll and shape it, and refrigerate the coiled rolls until you’re ready to bake the next morning.
That way you don’t have to get up at 5am to have these ready with your first cup of coffee.
Recipe FAQs
The dough for this pumpkin cinnamon roll recipe is buttermilk-based. Although I’ve made non-buttermilk sweet rolls, for the softest, lightest, and most tender rolls, I swear by buttermilk. Between the buttermilk, butter, and egg, the dough rises beautifully and it’s my favorite dough base.
Check out my other Buttermilk Recipes if you’re looking for ways to use the rest of your buttermilk!
I use liquid regular buttermilk from Trader Joe’s but you can use powdered buttermilk or make your own by adding 1/2 tablespoon white vinegar to 1/2 cup 2% or whole milk.
Theoretically, yes. However, homemade pumpkin puree often contains more moisture than canned puree. To prevent the pumpkin spice cinnamon roll dough from being too wet, thoroughly blot the pumpkin puree to remove any excess moisture.
Of course! You can also work the dough by hand in a large mixing bowl using a wooden spoon and some elbow grease. I do NOT recommend using a handheld electric mixer in place of a stand mixer, as it likely won’t be powerful enough to handle the dough.
If you don’t have a 9×13-inch pan, you’ll need to mix and match smaller baking pans to fit all of the cinnamon rolls (two 8×8-inch pans would work perfectly, otherwise use what you have).
Whatever you do, do NOT attempt to squish all of the cinnamon rolls into a single, smaller pan. The rolls will puff up, overflow, and you’ll have a mess on your hands.
To shape cinnamon rolls, you need to roll the dough into a long log. Then, use a knife to make small hash marks about 1 to 1 1/2 inches apart. Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice — the hash marks are nice place-markers. Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do.
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The Best Pumpkin Cinnamon Rolls
Ingredients
Dough
- 3 ¼ cups all-purpose flour, or as needed
- ¼ cup granulated sugar
- 2 tablespoons pumpkin pie spice
- 2 ¼ teaspoons instant dry yeast, one 1/4-ounce packet, I use Red Star Platinum
- pinch salt, to taste
- ½ cup unsalted butter, melted (1 stick)
- ½ cup buttermilk
- ½ cup pumpkin puree
- 1 large egg, lightly whisked
Filling
- 6 tablespoons unsalted butter, 3/4 of 1 stick, very soft – let it sit out while dough rises
- 1 to 1 ¼ cups light brown sugar, packed
- 2 + tablespoons cinnamon, I used 3+
Cream Cheese Glaze
- 4 ounces brick-style cream cheese, lite is okay, softened – let it sit out on the second rise or while rolls bake
- 2 cups confectioners’ sugar
- pinch salt, optional and to taste (helps balance the sweetness)
- about 3 to 4 tablespoons half-and-half or cream, or as needed for consistency
Instructions
Make the Dough:
- To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 1/4 cups flour, sugar, pumpkin pie spice, yeast, salt; set aside.
- In 2-cup glass measuring cup or microwave-safe bowl, and the butter and heat to melt, about 1 minute on high power.
- Add buttermilk and pumpkin to melted butter and warm to temperature, about 45 seconds on high power in the microwave. If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out. ** (see note below)
- Add butter-buttermilk-pumpkin mixture to the dry ingredients in mixing bowl.
- In a small bowl, crack and lightly whisk the egg, and add egg to mixing bowl.
- Turn mixer on low speed and allow it to knead dough for about 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). 3 1/4 cups of flour and 7 minutes is perfect for me, but if after 5 minutes your dough is very sloppy, wet, and won’t come together, add up to 1/4 cup flour, or as needed until it does come together. However, the more flour added, the denser and heavier the rolls will be; wetter dough is preferred to overly dry. If dough is dry or crumbly, drizzle in buttermilk until it comes together.
- Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so it’s lightly oiled on both top and bottom.
- Cover bowl with plastic wrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven that I preheated for 1 minute to 400F, then it’s powered off. Do not, repeat do not, keep the oven on. The pre-heated, warm oven creates a nice 85F-ish environment, ideal for yeast. If your rising spot is cold, rising will likely take longer than 2 1/2 hours.
- While dough rises, line a 9×13-inch aluminum pan with aluminum foil, spray with cooking spray; set aside.
Rolling Out the Dough:
- After dough has doubled in size, punch it down.
- Turn dough out onto a Silpat or floured countertop. With a rolling pin, roll it out to about 26-by-13-inches. Use the 13-inch side of the 9-x13 pan to eyeball it, no need use a ruler.
For the Filling:
- Using a knife or spatula, evenly spread butter over dough, leaving a 1/2-inch bare margin.
- Evenly sprinkle the brown sugar and then the cinnamon over the top, and lightly pat it down with your fingertips to help it adhere.
Slicing the Dough:
- Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.
- Using a knife, make small hash marks about 1 to 1 1/2 inches apart (yields 20 to 24 rolls); or make bigger rolls and yield 12 to 16. Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice; the hash marks are nice place-markers.
- Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do. Visual here.
- Arrange the rolls in the prepared pan (I made 5 rows of 4 or 5 rolls across, and not all rows have same number of rolls; crowding is okay). Cover with plastic wrap.
- If Making Straight Through…
- Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour.
- If Making as Overnight Rolls…
- Don’t let rolls rise after they’ve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours.
- Before baking, let the rolls rise at room temperature until they have nearly doubled in size, about 1 hour.
To Bake:
- For either version, bake at 375F for about 15 to 17 minutes, or until lightly golden on top and cooked through (ovens, dough, and climates vary and so will baking duration, but 1 to 2 minutes matters in this recipe). Watch rolls like a hawk and don’t overbake or they won’t taste nearly as good. At 15 1/2 minutes my rolls were barely done and on the doughy side but I prefer this because it reminds me of Cinnabons; if you like less doughy rolls, bake longer.
Make the Cream Cheese Glaze:
- In a medium bowl, add cream cheese, confectioners’ sugar, optional salt, 3 tablespoons cream, and whisk or beat with a handheld electric mixer until smooth and combined. Add cream as needed until desired consistency is reached.
- Evenly pour glaze over rolls, lightly spreading with a spatula as necessary.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Cinnamon Roll Recipes:
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Caramel Apple Cinnamon Roll Bake — This cinnamon roll recipe with apples and caramel sauce is easy, ready in 30 minutes, and you don’t even have to make scratch cinnamon roll dough.
Overnight Eggnog Cinnamon Rolls — The SOFTEST and FLUFFIEST cinnamon rolls with an overnight MAKE-AHEAD option and eggnog frosting adds the perfect touch!! These would be a great make ahead Christmas breakfast option!
Cinnamon Roll Monkey Bread — 🧡🙌🏻😋 By taking advantage of refrigerated cinnamon roll dough, this monkey bread is FAST and so EASY! It has the flavor and texture of soft and fluffy cinnamon rolls but in bite-sized monkey bread pieces making it a favorite for kids and adults alike!
Chocolate Cinnamon Rolls — This ultra chocolaty twist on classic cinnamon rolls is made with doctored up chocolate cake mix and oodles of chocolate frosting!! Soft, tender, fluffy, and EASY!! Calling all chocaholics, these are for YOU!!
Birthday Cake Cinnamon Rolls — The softest, fluffiest, most tender cinnamon rolls stuffed with cinnamon-and-sugar and rainbow sprinkles! Topped with tangy cream cheese frosting and more sprinkles!
Originally posted September 26, 2014 and reposted October 28, 2022 with updated text. thou
I just made these today and they’re truly amazing!! The pumpkin flavor is perfect and the recipe was so easy to follow! I also love how detailed the instructions were. I will definitely make these again this fall!
I made these with a few tweaks: proofed the yeast with sugar and buttermilk, swapped all the pumpkin for spiced apple butter, and a couple other small changes I can’t remember. But oh dear, they came out wonderful! A brunch favorite!
Glad they came out wonderful and they’re a brunch favorite!
I made these with a few tweaks: proofed the yeast with sugar and buttermilk, swapped all the pumpkin for spiced apple butter, and a couple other small changes I can’t remember. But oh dear, they came out wonderful! A brunch favorite!
I LOVE these. They are my favorite cinnamon roll recipe I’ve tried. Some other recipes lend to more of bread-like roll consistency, instead of the super soft, gooey roll I love so much, but this recipe is exactly that.
I’m glad you loved these and that they’re you’re favorite roll! Yes to gooey rolls all the way!
What size is the can of pumpkin? Or how many cups of purée are needed? Thanks!
The recipe clearly lists 1/2 cup pumpkin puree. I use 15 ounce cans, you will have extra leftover.
I noticed you said aluminum 9×13. Can glass be used? I only have an aluminum 8×8, so if it must be metal maybe just make small batches? Any advice appreciated (even if I must go out and buy another pan. Lol).
I have only made them in a metal pan and I think glass will be fine; you may have to adjust the baking time, so keep an eye on things.
Made these last weekend, they were amazing!!!
Thanks for trying the recipe and I’m glad it came out great for you!
You’re not kidding… These really are the BEST pumpkin cinnamon rolls. I’ve tried several recipes (I must not have seen yours or I would have tried it first) and this Christmas morning we definitely had the best cinnamon rolls EVER! In case you are curious, this works perfectly well with active dry yeast, as well.
Thanks for trying the recipe and I’m glad it came out great for you! Thanks for LMK you think they’re the BEST cinnamon rolls EVER!
These were yummy ? I was worried they would be a lot of work, but they were actually very easy, and the dough rolled out like a dream! Not finicky like dough can sometimes be. Excited to try the orange cinnamon rolls next!
Thanks for trying the recipe and I’m glad it came out great for you!
These sound amazing! Lord willing I’m making these Saterday for my cousins wedding. It’s a pumpkin themed potluck country wedding :) her wedding cake is going to be a pumpkin spiced cake so I’m deciding between these and your regular yeast cinnamon rolls, both look mouth watering! :) do the pumpkin rolls have a very pumpkin/pumpkin spiced flavor? Thanks for all you do! We appreciate you :) thanks for sharing your God given talent with all of us!
Sorry I just read your remarks at the top of the page about the flavors I should have read the whole thing first :) the dough is rising now it smells really good! :)
I’m wondering if these could be prepared and frozen until needed – Taken out of freezer and baked?
Perhaps would be fine although I haven’t tried it that way. I do have make ahead directions included, but not for the freezer.
They sound wonderful. I start cinnamon rolls in my bread machine. Would this work for the base for this recipe?
I don’t know because I don’t have a bread machine and have never tried baking in one so can’t say for sure.
I made them in my bread machine, just started with the wet ingredients & added the dry, yeast last. Worked great.
Glad to hear this worked great in a bread machine!
Do you add the yeast in step 3? The recipe talks about yeast, but never says to add it.
Step 1. in the directions – reread that part. Enjoy!
Next time you make cinnamon rolls, mix the brown sugar mixture into the softened butter. Not only does this cut a step, but insures even distribution of yummie Sugar mixture without losing any while rolling the dough.
Great tip!
I melted the butter & then after it cooled I spread it over the dough & then added the suger mixture.
I tried your tip…wow! Thank you for sharing! I’ve never had so easy a time rolling the dough! Usually I have the brown sugar falling all over the place as I roll and it’s all messy and doesn’t hold together neatly. No trouble this way! 🙌Thank you!!😁
Definitely a make again recipe…the whole family enjoyed them so much! Thanks Averie! I pinned a ton of your recipes…I’ll be back for sure! 😘
Thanks for the 5 star review and the pins! Glad you will make the rolls again and will check out my other recipes. LMK what you end up making!
Thank you for this detailed recipe! They looked delicious. but unfortunately mine turned out dense. :( I followed the recipe to a tee. Any suggestions for why mine may have been dense (versus light and fluffy) when I followed every step? Any help is appreciated!
Thank you!
Yeast recipes sometimes take a bit of trial and error. I would say that density could be due to over-adding flour (the least you can get away with, the better), the type of yeast used, the climate, how well the dough was kneaded…just lots of variables. I swear by King Arthur flour and Red Star Platinum Yeast. Really makes a difference in my results as does not adding too much flour :)
Would this dough work using a bread machine on the dough cycle? That’s how I typically make my cinnamon roll dough, just because I hate waiting. I was just wondering if it would work for this recipe?
Thanks for your delicious recipes– your cream cheese chocolate chip cookies are the BEST! I will never make chocolate chip cookies any other way again! ?
I don’t have a bread machine so can’t say whether this will work or not. So glad my ream cheese chocolate chip cookies are your go-to forever cookies! :)