pumpkin cinnamon rolls

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Baking cinnamon rolls is at the top of my list of favorite fall traditions, and this year pumpkin cinnamon rolls are my must bake! Recipe yields 12 generously sized cinnamon rolls, perfect for breakfast or brunch.

Pumpkin Cinnamon Rolls

Why you’ll love these pumpkin cinnamon rolls

These light and pillowy yeasted rolls are enriched with pumpkin and a touch of spice, spiraled around a brown sugar cinnamon filling. Baked until golden and topped with swirls of sweet and tangy brown butter cream cheese frosting, these rolls are pure indulgence!

And because there’s nothing better than freshly baked cinnamon rolls, this recipe is perfect for Thanksgiving morning breakfast! Prep the rolls the night before, let them rest in the refrigerator overnight, and bake the next day (see recipe notes below).

Served up warm with your morning coffee, each bite is irresistible!

Pumpkin Cinnamon Rolls

Make Ahead Cinnamon Rolls

To make the rolls ahead, place rolls cut side up into prepared 13 x 9-inch baking dish and cover tightly with plastic. Let rest in the refrigerator overnight (up to 14 hours).

On baking day, let the rolls come to room temperature and rise on the counter until doubled in size (about 30 to 45 minutes) before baking as directed.

Storing Tips

Cinnamon rolls taste best freshly baked (of course!). Store leftover cinnamon rolls tightly covered overnight at room temperature. You can also refrigerate the rolls for up to 3 days in an airtight container. Re-warm rolls in the microwave for about 15 seconds before serving.

Freeze Rolls After Baking

To freeze baked cinnamon rolls (unfrosted), cool rolls to room temperature. Tightly cover the entire pan with a layer of plastic wrap and a layer of foil. Freeze baked rolls up to 2 months.

When you’re ready to heat, defrost the rolls at room temperature (still covered to prevent condensation from forming). Warm rolls in the oven at 350°F for 15 minutes, or until heated through. Frost as directed and enjoy!

To freeze individual cinnamon rolls, wrap each roll in plastic wrap, then store the rolls in a freezer bag for up to 2 months. Defrost the rolls at room temperature (still wrapped to prevent condensation from forming). Warm rolls up individually in the oven at 350°F for 10 minutes, or in the microwave for about 15 seconds.

Pumpkin Cinnamon Rolls
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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

  • Author: Laura Kasavan
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 12 rolls
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


The BEST ever pumpkin cinnamon rolls! Pumpkin rolls with a brown sugar cinnamon filling and swirls of brown butter cream cheese frosting.



  • 3 1/2 cups (490 g) flour, divided
  • 1/4 tsp nutmeg
  • 1 package (7 g) instant yeast
  • 1/4 cup (48 g) sugar
  • 1/2 tsp salt
  • 1 cup (240 g) low-fat milk
  • 1/4 cup (56 g) unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1/2 cup (120 g) pure pumpkin


  • 5 Tbsp (70 g) unsalted butter, very soft
  • 1/2 cup (90 g) light brown sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp salt


  • 2 Tbsp (28 g) unsalted butter, cubed
  • 4 Tbsp (56 g) unsalted butter, at room temperature
  • 6 oz (168 g) reduced fat cream cheese, at room temperature
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 1/4 cups (150 g) powdered sugar, sifted


  1. Combine 2 cups (280 g) flour, nutmeg, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk, butter, egg, and pumpkin to flour mixture and mix on low until combined; mix in remaining 1 1/2 cups (210 g) flour. Switch out the flat beater for a dough hook, and knead dough for 4-5 minutes, until smooth and elastic. If the dough is very sticky, add additional flour 1 tablespoon at a time while kneading, just until dough is slightly sticky.
  2. Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes. Spray a 13 x 9-inch baking dish (or two 9-inch round pans) with nonstick spray.
  3. Turn dough out on a lightly floured board and roll into an 18 x 12-inch rectangle. Spread dough with softened butter, leaving a 1/4-inch border. Combine brown sugar, cinnamon, and salt; sprinkle over dough and press gently into dough with rolling pin. Carefully roll dough up into a tight log and pinch edges to seal (if dough starts to stick, use a bench scraper to lift dough from the board).
  4. Trim off uneven ends and score dough into 12 equal slices. Use unflavored dental floss to slice dough crosswise (slip a long slice of floss under log of dough and cross on top to cut slices cleanly). Place rolls cut side up into prepared baking dish. Cover loosely with plastic and let rise in a warm place until doubled in size, about 30 minutes (If making the rolls ahead, see note below).
  5. While the rolls rise, preheat oven to 350°F and make the frosting. Cook 2 tablespoons butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown. Pour brown butter into a mixer bowl and let cool to room temperature. Add butter and cream cheese, and beat until combined. Mix in vanilla and salt. Beat in powdered sugar on low speed until incorporated, then on medium speed until soft and creamy.
  6. Once the rolls have doubled in size, bake for 25 to 30 minutes, or until golden. Remove from oven and place on a wire rack to cool for 20 minutes. Spread the frosting over the warm rolls before serving.


Make ahead: To make the rolls ahead, place rolls cut side up into prepared baking dish and cover tightly with plastic. Let rest in the refrigerator overnight (up to 14 hours). On baking day, let the rolls come to room temperature and rise on the counter until doubled in size (about 30 to 45 minutes) before baking.

Keywords: Pumpkin, Pumpkin Cinnamon Rolls, Cinnamon Rolls

Pumpkin Cinnamon Rolls

More pumpkin recipes you’ll love:

Pumpkin Roll
Pumpkin Spice Crumb Muffins
Brown Butter Pumpkin Spice Cakes

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  1. These were incredible! It was my first time making cinnamon rolls, and they turned out a wonderful golden-brown. I put a bit less powdered sugar in the frosting from personal preference and served them to my family warm. Everyone loved them, thanks for a great recipe!

  2. Delicious, fluffy and the browned butter takes the frosting to another level. And so easy to make! Bookmarking this recipe forever. Thank you for sharing this!

  3. These have been on my must-make list since Thanksgiving but just got around to it this morning. These are as delicious as they look in your pictures! Oh my gosh, my husband and I both absolutely loved them! Soft, pillowy light dough with just the right amount of filling and frosting! Excellent recipe. Thanks for sharing!

  4. These look ridiculously good! I always wonder how do you guys do Halloween, Thanksgiving and Christmas? It’s a lot all in three months!

  5. Such a great seasonal twist on the classic! These look perfect (especially that luscious frosting 🙂

  6. I might just show up at your door Thanksgiving morning if you’re serving these rolls–yum!!

  7. Wow! My mouth is watering at the thought of these! Perfect for Thanksgiving morning! And maybe a second before going to bed!!