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Pumpkin Cinnamon Rolls

Soft Pillowy 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) 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.

Keywords: Pumpkin, Pumpkin Cinnamon Rolls, Cinnamon Rolls