Pumpkin Cinnamon Rolls – Soft, Fluffy & Maple-Iced Bliss

There’s something about the warm smell of cinnamon rolls baking in the oven that makes a kitchen feel instantly cozy. Now imagine taking that same comforting aroma and pairing it with the seasonal richness of pumpkin. These Pumpkin Cinnamon Rolls are soft, fluffy, and filled with a sweet pumpkin spice filling, then topped with a creamy glaze that makes every bite melt in your mouth.

Whether you’re baking them for a weekend breakfast, a fall gathering, or as part of your holiday spread, these rolls are guaranteed to impress. The pumpkin not only gives them that deep orange color and seasonal flavor, but also makes the dough incredibly moist and tender. This recipe takes a classic cinnamon roll and elevates it into a fall favorite you’ll want to enjoy long after pumpkin season ends.

Why You’ll Love It

Perfect for fall baking: These rolls are filled with pumpkin puree and warm spices that capture the best flavors of autumn. They’re an ideal treat for cozy mornings or festive gatherings.
Soft and fluffy texture: The dough rises beautifully, giving you pillowy rolls with a melt-in-your-mouth bite that pairs perfectly with the sweet glaze.
Aromatic pumpkin spice filling: The filling is rich with cinnamon, nutmeg, and cloves, making each swirl fragrant and flavorful.
Crowd-pleaser: Serve them at brunch, dessert, or with coffee, and watch them disappear quickly. They look bakery-worthy but are simple to make at home.
Make-ahead friendly: You can prep the dough in advance and bake the next morning, which makes it stress-free for entertaining or holiday mornings.

What Kind of Flour and Yeast Should I Use?

For these Pumpkin Cinnamon Rolls, all-purpose flour works perfectly, giving a balance of softness and structure. Bread flour can also be used if you want a chewier roll, but most people prefer the lightness all-purpose flour provides.

As for yeast, use active dry yeast or instant yeast. Both work well, but active dry yeast will require proofing in warm liquid first, while instant yeast can be mixed directly into the flour. The key is making sure your yeast is fresh so the rolls rise properly and turn out fluffy.

Options for Substitutions

Pumpkin puree: If you don’t have canned pumpkin, you can use homemade pumpkin puree. Just make sure it’s thick and not watery, or the dough may become too sticky.
Dairy-free option: Swap the butter for vegan butter and the milk for almond or oat milk. The rolls will still turn out soft and delicious.
Spices: Don’t worry if you don’t have pumpkin pie spice. You can make your own blend with cinnamon, nutmeg, ginger, and cloves.
Glaze: Instead of the classic cream cheese glaze, try a maple glaze or even a simple powdered sugar icing for a different flavor twist.

Ingredients for Pumpkin Cinnamon Rolls

All-purpose flour – Provides the structure for the dough while keeping the rolls soft and fluffy.
Pumpkin puree – Adds flavor, color, and moisture to the dough. Make sure you use plain puree and not pumpkin pie filling.
Granulated sugar – Sweetens the dough and also helps activate the yeast when proofed in warm milk.
Brown sugar – Used in the filling, it adds a caramel-like sweetness that pairs perfectly with the spices.
Active dry yeast – Makes the dough rise and creates those pillowy layers. Always check the expiration date for best results.
Warm milk – Activates the yeast and makes the dough soft. It should be warm to the touch, not hot, or it may kill the yeast.
Unsalted butter – Adds richness to both the dough and filling. Melted for the filling, softened for the dough.
Egg – Helps bind the dough together and gives it a tender texture.
Pumpkin pie spice – A blend of cinnamon, nutmeg, ginger, and cloves that flavors the filling.
Salt – Balances the sweetness and enhances the overall flavor.
Cream cheese – Used for the glaze, adding a tangy richness that complements the sweetness of the rolls.
Powdered sugar – Creates the smooth, sweet glaze.
Vanilla extract – Adds warmth and depth to the glaze.

How to Make Pumpkin Cinnamon Rolls

Step 1: Prepare the dough

Warm the milk and dissolve the yeast with a little sugar until foamy. In a large bowl, mix the pumpkin puree, egg, melted butter, and remaining sugar. Gradually add in the flour and salt until a soft dough forms. Knead for about 6–8 minutes until smooth and elastic.

Step 2: Let the dough rise

Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 to 1½ hours, or until it has doubled in size. This step is important for giving you light and fluffy rolls.

Step 3: Prepare the filling

In a small bowl, mix softened butter, brown sugar, and pumpkin pie spice until it forms a spreadable paste. This will create the sweet, spiced swirl inside the rolls.

Step 4: Shape the rolls

Roll the dough out into a rectangle, about ¼-inch thick. Spread the filling evenly across the surface, then tightly roll it up from one long edge. Cut the roll into even slices and place them in a greased baking dish.

Step 5: Second rise

Cover the dish loosely with a towel and let the rolls rise again for 30–40 minutes. They should puff up and fill the dish, which makes them bake evenly and stay soft.

Step 6: Bake the rolls

Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown on top. Don’t overbake, or they may dry out.

Step 7: Make the glaze

While the rolls are cooling slightly, beat together cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy. Spread the glaze over the warm rolls so it melts slightly into the swirls.

How Long to Bake Pumpkin Cinnamon Rolls

These rolls bake for 25–30 minutes at 350°F (175°C). The tops should be lightly golden brown, and the centers should be cooked through but still soft. If the tops brown too quickly, you can loosely cover the pan with foil during the last 10 minutes of baking.

Tips for Best Results

Make sure your yeast is fresh—this is the key to fluffy rolls.
Use room temperature ingredients, especially the egg and butter, for smooth mixing.
Roll the dough evenly so the rolls bake at the same rate.
Spread the filling all the way to the edges for the perfect swirl.
Let the rolls cool slightly before glazing so it doesn’t melt completely off.

Watch Out for These Mistakes

Hot liquid: If your milk is too hot, it will kill the yeast and the dough won’t rise.
Too much flour: Adding too much flour can make the rolls dense. The dough should be slightly sticky but workable.
Skipping the second rise: This step is essential for fluffy, bakery-style rolls.
Overbaking: Keep an eye on the rolls, as they can dry out quickly if left in the oven too long.
Not greasing the dish: The rolls may stick if your pan isn’t well greased.

What to Serve with Pumpkin Cinnamon Rolls

These rolls are delicious on their own, but they’re also perfect with:

A hot cup of coffee or tea in the morning.
Fresh fruit for a balanced breakfast.
Whipped cream or vanilla ice cream for a dessert-style treat.
Holiday brunch spreads with eggs, bacon, or other savory dishes.

Storage Instructions

Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm them in the microwave for about 20 seconds or in the oven at 300°F for 10 minutes. You can also freeze baked rolls without glaze for up to 2 months, then thaw and glaze when ready to serve.

Estimated Nutrition per Serving

Calories	~310
Protein	5g
Fat	10g
Saturated Fat	3g
Carbohydrates	50g
Sugar	24g
Cholesterol	65g
Sodium	480g

(Values are estimates and will vary depending on exact ingredients used.)

Frequently Asked Questions

Yes! Prepare the rolls up to the point of placing them in the baking dish. Cover and refrigerate overnight, then let them rise at room temperature for about 30–40 minutes before baking in the morning.

Absolutely. Bake the rolls without glaze, let them cool, and freeze them tightly wrapped. When ready, thaw at room temperature, warm in the oven, and glaze before serving.

You can replace half of the all-purpose flour with whole wheat flour. Using all whole wheat may make the rolls more dense, so a half-and-half mix is recommended for the best texture.

Yes, you can use a simple powdered sugar icing or a maple glaze instead. They’ll still be sweet and flavorful, just with a different finish.

No, you can knead the dough by hand. It may take a little longer, about 8–10 minutes, but it works just as well if you don’t have a mixer.

Definitely. Chopped pecans, walnuts, or raisins can be sprinkled over the filling before rolling for extra flavor and texture.

The tops should be golden brown, and the centers should no longer look doughy. If unsure, gently pull apart one roll to check for doneness.

Yes! Simply roll the dough tighter and cut smaller slices. Bake for 15–18 minutes instead of the full time for bite-sized rolls.

Conclusion

Pumpkin Cinnamon Rolls are the perfect way to bring cozy fall flavors into your kitchen. They’re soft, fluffy, and filled with just the right amount of pumpkin spice sweetness. With their bakery-style swirls and creamy glaze, they feel special enough for holidays but easy enough to enjoy any weekend. Once you make these rolls, they’ll quickly become a seasonal tradition your family asks for every year.