Pumpkin Cinnamon Rolls

After making the cheesecake and cupcakes the other day, I had a container full of leftover pumpkin. I kept trying to think what I could do with it, I was thinking about making Pumpkin Smash smoothies but that called for soy milk and vanilla frozen yogurt, which I didn’t have on hand. Then I remembered that a few weeks back I had wanted to make pumpkin cinnamon rolls and that they just happened to call for the amount of pumpkin I had left over. So I adapted a recipe and gave them a shot. Both Stephen and his friend Eric agreed that although they didn’t scream pumpkin, the subtlety was nice.

 Pumpkin Cinnamon Rolls Pumpkin Cinnamon Rolls Pumpkin Cinnamon Rolls

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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls Recipe

Soft and fluffy spiced pumpkin cinnamon rolls with cream cheese frosting- a fall favorite!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes
Servings: 14 rolls
Calories: 309kcal
Author: Andrea
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  • 1/4 cup warm water
  • 1 pkg active dry yeast - OR 2 ¼ tsp
  • 1/3 cup whole milk - OR 2% milk
  • 1 large egg - beaten
  • 3/4 cup pumpkin puree - solid-packed
  • 2 tbsp butter - melted
  • 3 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp pumpkin pie spice

For the Filling

  • 1/4 cup butter - room temperature
  • 1/4 cup pumpkin puree - solid-pack
  • 1 tsp vanilla extract
  • 2/3 cup brown sugar
  • 2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

For the Frosting

  • 1 cup powdered sugar
  • 4 oz cream cheese - room temperature
  • 1/4 cup whole milk
  • 1/2 tsp vanilla extract


  • Stir yeast into water in a large bowl. Allow to rest for 5-10 minutes before stirring to combine (it should get thicker and begin to bubble). Stir in the milk, egg, pumpkin, butter, 1 ¼ c. flour, brown sugar, granulated sugar, salt, cinnamon and pumpkin pie spice. Beat vigorously with paddle attachment for 2 minutes.
  • Attach dough hook to mixer. Slowly add the rest of the flour, a little at a time, until the dough is stiff enough to knead.
  • Turn dough onto a floured surface. Knead, adding flour if necessary, until the dough is smooth and elastic. Place dough into a greased bowl (olive oil is fine), turn the dough to coat the entire ball.
  • Cover with plastic wrap and allow to rise until doubled, approximately 1 hour. If the dough is has not doubled by then, allow it to rise for an additional half hour.
  • Meanwhile, prepare the filling by combining the sugar, cinnamon and pumpkin pie spice in a small bowl. Set aside.
  • Transfer the risen dough to a floured surface and roll into a 16″x 12″ rectangle. Combine and spread butter, pumpkin & vanilla extract over dough. Sprinkle with sugar mixture. Roll into log and cut into 15 slices using a sharp knife or dental floss. Place slices into a 9×13 or two 8 or 9 inch round cake or pie pans with the bottoms lined with parchment paper. Cover with a towel and let rise until almost doubled, about 45 minutes.
  • Preheat oven to 375 degrees. Bake the for 20-25 minutes or until rolls are golden brown (don’t worry if the filling rises and bubbles, it will go down once the rolls have been removed from the oven).
  • While rolls are baking, prepare frosting by beating the cream cheese and vanilla until smooth.
  • Slowly add the powdered sugar, then the milk. Beat until combined.
  • Remove rolls from oven and let cool on wire rack. Frost 5-10 minutes after removal.


-These rolls would be excellent with standard frosting or even maple frosting on top!


Serving: 14serving | Calories: 309kcal | Carbohydrates: 53g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 251mg | Potassium: 123mg | Fiber: 2g | Sugar: 27g | Vitamin A: 3020IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

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About the Author


Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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