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
Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls Recipe

Soft and fluffy spiced pumpkin cinnamon rolls with cream cheese frosting- a fall favorite!
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Course: Breakfast
Cuisine: American
Prep Time: 2 hrs 30 mins
Cook Time: 20 mins
Total Time: 2 hrs 50 mins
Servings: 14 rolls
Calories: 309kcal
Print Recipe


  • 1/4 cup warm water
  • 1 pkg active dry yeast - OR 2 1/4 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 1/4 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: 14g | 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


Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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  1. I would like to tell you I made the Cream cheese frosting and I loved it. I also gave you credit on my own blog.Thank You!

  2. can you make these and let them rise overnight and then cook them in the morning? Just trying to figure out how to make these without having to wake up at 5am for the rising process!

    1. I’ve never tried letting it rise overnight, but I would assume that it would do just fine in the refrigerator. I know when I make pizza dough I let it rise first and then store the leftover dough in the refrigerator for 2-3 days. When I’m ready to use it I let it stand for 30 minutes on the counter before rolling it out. Maybe that would work?

    2. Did you try doing this the night before? I also want to try these but do not want to get up at 5 in the morning:)

    3. I just tried them doing the night before thing. I made the dough, let it rise the first time, made the actual rolls, put them in a 9×13 and then covered it in the fridge overnight. I took them out and put them in the oven on the ‘warm’ setting until they had doubled – it took about an hour – then turned the oven on 375 and baked them. They look beautiful. I think they turned out fantastically. I am taking them to a Bible study this morning, hopefully everyone else thinks so, too!

  3. Oh my gosh, I’ve been totally trying to figure out how to put pumpkin IN the roll. THANK YOU. 🙂

  4. This looks soooooooooooooooo good!
    I love working with yeast, but I’ve never tried pumpkin rolls
    This is something I just have to try!
    I’m pinning it.
    Thanks so much for sharing

  5. I made these over the weekend, and they were a HUGE hit. A perfect recipe to kick off “pumpkin season.” I want to thank you for sharing it, and I look forward to following your future posts!

  6. Found this recipe on pinterest. I made them tonight and they were sooooo good! Definitely going in the family favorites recipe box. Thank you for sharing! Yummmmmm!!

    1. You can store them at room temperature for 2-3 days, but if you prefer, you can store them in the fridge for up to 5 days.