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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! These soft and pillowy rolls are filled with real pumpkin flavor and topped with brown butter cream cheese frosting. Recipe yields 12 generously sized cinnamon rolls, perfect for breakfast or brunch.

Pumpkin Cinnamon Rolls
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Why you’ll love these pumpkin cinnamon rolls

These pillowy yeasted cinnamon 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, the rolls are pure indulgence. Served up warm with your morning coffee, each bite is irresistible!

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 fridge overnight, and bake the next day (see recipe notes below).

More favorite cinnamon roll recipes: Caramel pecan cinnamon rolls and overnight brioche cinnamon rolls.

Pumpkin Cinnamon Rolls

Tips for Perfect Cinnamon Rolls

  • Room temperature ingredients – Yeast needs a warm environment to thrive, so bring milk, butter, and egg to room temperature before baking. Room temperature ingredients incorporate more easily into the dough and also keep the dough at the right temperature for optimal rising.
  • Don’t over-mix or over-knead the dough – For soft pumpkin rolls, mix the dough just until the ingredients are incorporated and the dough is smooth and soft. Knead the dough on low speed for 3 minutes or just until smooth and elastic. You can tell you’ve kneaded dough for too long when it starts to feel dense and becomes difficult to stretch.
  • Baking time – It can be a bit tricky to know when rolls are fully baked, so use a digital thermometer. Bake rolls until light golden and the internal temperature reaches between 195°and 200°F.
  • Let rolls cool before frosting – Allow the rolls to cool for at least 30 minutes before spreading with icing (this prevents the frosting from melting off the rolls and into the pan).

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.

Pumpkin Cinnamon Rolls

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.

Keep in mind that the cream cheese frosting will warm through and become more of a delicious cream cheese glaze.

Pumpkin Cinnamon Rolls

More pumpkin recipes you’ll love:

Did you try this Pumpkin Cinnamon Rolls Recipe? Let me know by leaving a comment and rating below!

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Pumpkin Cinnamon Rolls

Soft Pillowy Pumpkin Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • 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
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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) all-purpose flour, divided
  • 1/4 tsp nutmeg
  • 1 package (7 g) instant yeast
  • 1/4 cup (50 g) granulated sugar
  • 1/2 tsp salt
  • 1 cup (240 g) milk
  • 1/4 cup (56 g) unsalted butter, at room temperature
  • 1 large egg (50 g), at room temperature
  • 1/2 cup (120 g) pure pumpkin puree


  • 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 (4 g) vanilla extract
  • 1/8 tsp salt
  • 1 1/4 cups (150 g) powdered sugar, sifted


  1. Make dough: Combine 2 cups (280 g) flour, nutmeg, yeast, sugar, and salt in a large mixing 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 speed for 25 seconds until combined. Mix in remaining 1 1/2 cups (210 g) flour on low speed for 20 seconds, just until incorporated and a soft dough forms.
  2. Switch out the flat beater for a dough hook, and knead dough for 3 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 (see note below).
  3. Place pumpkin cinnamon roll dough in a large bowl coated with nonstick spray and cover with plastic wrap or a kitchen towel. 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. Line a 13 x 9-inch baking pan with parchment paper or spray with nonstick spray.
  4. 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 in a small bowl; sprinkle mixture 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).
  5. With the dough seam side down, trim off uneven ends and score into 12 equal slices. Use unflavored dental floss (or a serrated knife) 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).
  6. While the rolls rise, preheat oven to 350°F and make the frosting.
  7. Make 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 cool for 20 minutes. 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.
  8. Bake rolls for 25 to 30 minutes, until golden and the internal temperature reaches 195°F to 200°F. Remove from oven and place on a wire rack to cool for 30 minutes. Spread cream cheese frosting over the warm rolls before serving.
  9. Store leftover rolls tightly covered overnight at room temperature or refrigerate the rolls for up to 3 days in an airtight container. Re-warm rolls in a warm oven (325°F) or in the microwave for about 15 seconds before serving.


Yeast: You can use instant yeast (as written in the recipe) or active dry yeast. Dough made with instant yeast will rise more quickly than dough made with active dry yeast.

Milk: You can use 1%, 2%, or whole milk in the dough.

Extra flour: Feel the texture of the dough with your fingers before adding any additional flour. The dough should feel tacky or slightly sticky to the touch. I very rarely need to add any additional flour during the kneading process.

Spices: For even more spice in the brown sugar filling, add 1/8 teaspoon ground cloves. For ease, you can also use pumpkin pie spice in the filling.

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.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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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!