If you’re searching for a fall breakfast (or anytime treat) that’s just cozy enough to hug you from the inside out, you’re going to love what I’m about to share. This Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe is a total game-changer — soft, fluffy, and packed with that seasonal pumpkin spice magic we all crave. When I first tried this recipe, it became an instant favorite in my house because the pumpkin adds moisture and warmth without overpowering the classic cinnamon roll flavors. Stick with me, and I’ll walk you through every step to help you nail these rolls perfectly — your kitchen will smell amazing, and your family will go crazy for them!
Why You’ll Love This Recipe
- Perfect balance of pumpkin & spice: The pumpkin puree adds moisture and depth without weighing down the rolls.
- Fluffy, tender dough: With just the right kneading and rise time, these rolls come out soft and pillowy every time.
- Cream cheese icing that compliments perfectly: Tangy yet sweet, it melts into every swirl of cinnamon.
- Family-approved crowd-pleaser: A treat that satisfies both pumpkin lovers and cinnamon roll fans alike!
Ingredients You’ll Need
All the ingredients here come together in a harmony of flavors and textures that bring these pumpkin cinnamon rolls to life. A quick tip: blabbing the pumpkin puree before using it makes a big difference—it prevents your dough and filling from becoming too wet.
- Milk: Warmed to around 110°F to activate the yeast perfectly—too hot can kill it, so watch the temp!
- Fast rise yeast: This speeds up the rising process, so you’ll be less tempted to rush it — patience pays off here.
- Eggs: Using room temperature eggs helps in achieving a tender, smooth dough.
- Pumpkin puree: Make sure to use pure pumpkin (not pumpkin pie filling), and blot any excess moisture for best texture.
- White granulated sugar: Adds slight sweetness to the dough without overtaking the spices.
- Salt: Enhances the flavors and balances the sweetness.
- Ground cinnamon: The star spice that warms up this recipe.
- All-purpose flour: Sifted for an even, airy dough; spoon and level to avoid dry rolls.
- Unsalted butter: Room temperature and cubed—important for mixing evenly into the dough and filling.
- Brown sugar: For the filling, packed lightly—its deep molasses flavor pairs beautifully with pumpkin.
- Pumpkin pie spice: Brings that signature pumpkin pie feel to the filling.
- Cream cheese: Room temperature to ensure your icing is smooth and spreadable.
- Powdered sugar: For sweetening the icing without grit.
- Pure vanilla extract and milk: Perfect finishing touches for the creamy icing.
Variations
I love how versatile this Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe can be. Feel free to adjust the spices or swap in gluten-free flour if that’s your jam — I’ll share a few ways I’ve personalized this to keep it exciting for my family.
- Spice it up: Once, I added a pinch of nutmeg and ground cloves for a deeper fall flavor, and it was a hit with my spice-loving friends.
- Nutty twist: Chopped pecans or walnuts sprinkled into the filling add a lovely crunch that pairs wonderfully with pumpkin.
- Gluten-free: I switched to a 1:1 gluten-free flour blend and added a little xanthan gum—results were surprisingly fluffy, though a bit more delicate.
- Vegan version: Try dairy-free butter and substitute the eggs with flax eggs—beware it changes the texture slightly but can still satisfy a pumpkin craving!
How to Make Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe
Step 1: Activate the yeast and prep the pumpkin
Heat your milk to about 110°F—warm but not hot. Sprinkle the fast rise yeast on the milk’s surface and set aside for 10 minutes until foamy. Meanwhile, blot your pumpkin puree by placing it between paper towels to soak up extra moisture. This small step means your dough won’t be soggy later, something I learned after my first soggy roll attempt!
Step 2: Mix dry ingredients and incorporate butter
In a large bowl, sift together flour, sugar, salt, and cinnamon. Adding the cubed butter next, I like to cut it in with a pastry cutter or just my fingers until the pieces are about pea-sized. This process makes for flaky, tender layers in the dough, trust me—it’s worth the little extra effort.
Step 3: Combine wet ingredients and knead the dough
Pour in the foamy yeast milk, blotted pumpkin puree, and lightly beaten eggs. If you have a stand mixer with a dough hook, mix on low to bring the dough together, then increase to medium speed and knead for about 5 minutes until the dough is slightly tacky but not sticky on your hands. If you’re kneading by hand, use a rubber spatula to mix, then knead for 5-8 minutes on a lightly floured surface until you can stretch the dough thin without tearing.
Step 4: First rise in a warm spot
Preheat your oven to 200°F, then turn it off. Spray a large bowl with nonstick spray, place your dough inside, cover with a kitchen towel, and put it in the warm oven with the door slightly open—a perfect cozy spot for rising. Let it rest for about 1 hour until it doubles in size.
Step 5: Prepare the pumpkin cinnamon filling
Blot another half cup of pumpkin puree as before. Then, in a small bowl, beat the softened butter, blotted pumpkin, brown sugar, cinnamon, and pumpkin pie spice until smooth and creamy. This filling is pure autumn bliss and will be the gooey center that you’ll fall in love with.
Step 6: Shape and fill the rolls
After your dough has risen, punch it down gently. Turn it onto a floured surface and roll into a large rectangle about 1/4 inch thick. Use an offset spatula to spread the pumpkin cinnamon filling evenly over the dough. When rolling, I like to roll it from the shorter side for extra swirls — it looks pretty and makes every bite heavenly.
Using a serrated knife or unflavored dental floss (seriously, floss works like a magic saw!), cut the ends off first to create clean edges, then slice into 12 even rolls.
Step 7: Second rise and bake
Spray a 9×13-inch baking pan with nonstick spray, place the cinnamon rolls inside snugly, cover with a kitchen towel, and let them rise for 20 minutes. Meanwhile, preheat your oven to 375°F. Bake the rolls for about 24-28 minutes, until the tops are a beautiful light golden brown.
Step 8: Make the cream cheese icing and finish
While the rolls are baking, beat together softened cream cheese and butter on high speed until creamy and smooth. Slowly add powdered sugar, vanilla extract, and milk, mixing on low to get that perfect spreadable consistency. As soon as the rolls come out of the oven, generously spoon the icing on top and watch it melt into all those warm swirls — absolute heaven!
Pro Tips for Making Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe
- Pumpkin Moisture Control: I discovered blotting the pumpkin puree with paper towels helps keep the dough’s texture just right—no soggy mess here.
- Don’t Rush the Rise: I used to try rushing the dough rise and ended with dense rolls; letting the dough rise in the warm oven nook really makes a difference.
- Rolling Technique: Rolling the dough from the shorter side gives you more visible cinnamon swirls—plus it fits perfectly in the pan!
- Cutting Clean Slices: Using unflavored dental floss to slice prevents squishing the rolls and keeps the edges neat.
How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe
Garnishes
I personally keep it simple with these rolls because the cream cheese icing is so luscious on its own. But if I want to add a little extra flair, a light dusting of powdered sugar or a few toasted pecan halves on top give a nice crunch and a pretty finish.
Side Dishes
These pumpkin cinnamon rolls are a wonderful centerpiece, so I like pairing them with a hot cup of coffee or chai tea. For an extra hearty breakfast, pumpkin sausage links or a simple fruit salad balance the richness perfectly.
Creative Ways to Present
For a festive brunch, I’ve served these rolls on a platter lined with autumn leaves and fresh cranberries. Another fun way is baking them in individual ramekins for a personalized treat — your guests will love the personal touch!
Make Ahead and Storage
Storing Leftovers
Your leftover pumpkin cinnamon rolls will keep beautifully in an airtight container at room temperature for up to two days. After that, I recommend refrigerating them to maintain freshness, but bring them back to room temp before reheating for best texture.
Freezing
I’ve had great luck freezing both unbaked rolls (after the first rise and shaping) and baked rolls. Just wrap tightly in plastic wrap and place in a freezer bag. When you’re ready, thaw overnight in the fridge before baking or reheating.
Reheating
To reheat, I pop a roll in the microwave for about 20 seconds or warm in a low oven at 300°F for 10 minutes. If using the oven, cover loosely with foil to keep from drying out. Then, freshen up with a quick spread of extra cream cheese icing. So good!
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
You’ll want to avoid canned pumpkin pie filling because it’s sweetened and spiced already, which can throw off the flavor balance and moisture level of your dough. Use pure pumpkin puree and blot it to reduce moisture for the best texture and natural pumpkin flavor.
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Do I need a stand mixer to make this recipe?
Nope! While a stand mixer with a dough hook is convenient for kneading, you can absolutely make these by hand. Mix wet and dry ingredients with a rubber spatula, then knead the dough on a lightly floured surface for about 5-8 minutes until it becomes elastic and slightly tacky.
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How do I know when the rolls are fully baked?
Look for light golden tops and a firm yet soft texture when you gently press the roll’s surface. They should spring back slightly. Baking for 24-28 minutes usually hits this perfect texture.
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Can I make these rolls vegan or dairy-free?
Yes! Replace butter and cream cheese with plant-based alternatives, and swap eggs with flax or chia eggs. Keep in mind the texture may vary slightly, but they’ll still be delicious and full of cozy pumpkin flavor.
Final Thoughts
I absolutely love how these Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe bring a little slice of fall into any morning. The combination of tender dough, hearty pumpkin, and luscious cream cheese icing feels like a warm hug that’s perfect to share with loved ones. If you try this recipe, be sure to give yourself a little extra time to enjoy the smells and savor every bite—you’ll find it’s totally worth it. I can’t wait for you to make these and add your own special touches!
