Introduction

These pumpkin cinnamon rolls blend the warm flavors of pumpkin and autumn spices into soft, fluffy rolls topped with a luscious cream cheese frosting. Perfect for a cozy breakfast or a seasonal treat, they bring comfort and festive cheer to your kitchen.

A close-up of a single cinnamon roll with thick white cream cheese frosting spread unevenly over the top and sides, showing the spiral layers of golden brown dough mixed with darker cinnamon filling. The cinnamon roll sits slightly tilted on a simple white plate with a few small brown speckles, next to a silver fork with a floral handle detail. The background is a warm light brown shade with a white marbled texture surface partly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 teaspoons instant dry yeast (1 standard American package)
6 oz (3/4 cup) warm water (around 115°F/46°C)
50 grams (1/4 cup) granulated sugar or caster sugar
2 tablespoons butter, browned
1 large egg, at room temperature
1 tablespoon dry milk powder
1 teaspoon salt
5.3 oz (2/3 cup) pure pumpkin puree (not pumpkin pie filling)
1 tablespoon pumpkin pie spice
406–468 grams (3 1/4 to 3 3/4 cups) all-purpose/plain flour
150 grams (3/4 cup) brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons pumpkin pie spice
3 oz (6 tablespoons) butter, browned
4 oz cream cheese, softened to room temperature
2 oz (1/4 cup) browned butter, softened to room temperature
1 tablespoon pure vanilla extract
2 tablespoons heavy cream
180 grams (1 1/2 cups) confectioners’ sugar/powdered sugar

Instructions

Step 1: Brown Butter – Brown a total of about 15 tablespoons of butter to account for evaporation. Use melted browned butter for the dough and filling, and set aside room temperature browned butter for the frosting by refrigerating it overnight.
Step 2: Prepare Dough – In a mixing bowl, dissolve the yeast in warm water and let sit for 5 minutes. Add sugar, browned butter, egg, dry milk powder, salt, and pumpkin puree. Mix well until combined.
Step 3: Add Flour and Spice – Mix in 3 1/4 cups of flour with pumpkin pie spice until mostly combined. Attach a dough hook and knead on medium speed for 8 minutes, adding up to 1/4 cup more flour if dough is too sticky. The dough should be soft but not overly sticky.
Step 4: First Rise – Preheat oven to 200°F (93°C) and then turn it off to create a warm environment. Spray a large bowl with cooking spray, place the dough inside, cover with a clean towel, and leave it in the warm oven to rise until doubled in size, about 45 minutes to 1 hour.
Step 5: Prepare Filling – Punch down the dough and roll it out into a 16×14 inch rectangle on a floured surface. Brush with melted browned butter. Mix brown sugar, pumpkin pie spice, and cinnamon, then sprinkle evenly over the dough.
Step 6: Shape Rolls – Roll the dough tightly into a log. Score into 12 even pieces using dental floss or a serrated knife, and place rolls in a 9×13 inch baking dish. Cover with plastic wrap and refrigerate overnight or let rise at room temperature until doubled (about 30 minutes).
Step 7: Bake – If refrigerated, allow rolls to thaw and rise on the counter for 45 minutes. Preheat oven to 350°F (180°C) and bake for 22–27 minutes, until internal temperature reaches 190°F (88°C). Let cool for 5–10 minutes before frosting.
Step 8: Make Frosting – Beat cream cheese and room temperature browned butter together for 2 minutes until light and fluffy. Add vanilla extract, heavy cream, and powdered sugar. Beat at low speed until sugar is incorporated, then beat on high for 4 minutes.
Step 9: Frost Rolls – Spread frosting over warm cinnamon rolls so it melts into each one. Serve fresh and enjoy!

Tips & Variations

Browning the butter adds a rich, nutty flavor—be sure not to burn it for best results.
Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and texture.
For extra spice, add a pinch of ground nutmeg or cloves to the filling mixture.
If you prefer, prepare the rolls the night before and bake fresh in the morning for a warm breakfast.

Storage

Store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm rolls gently in the microwave or oven until soft, then add more frosting if desired.

How to Serve

A close-up view of a glass baking dish filled with freshly baked cinnamon rolls. The dish is full of golden-brown rolled dough spirals with visible cinnamon swirls. The top layer is thickly covered with creamy white icing that has a smooth, slightly glossy texture, gently melting over the rolls and pooling a little between them. The dish rests on a white marbled surface, and a wooden rolling pin is partially visible at the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of browned butter?

Yes, regular butter can be used, but browning the butter adds a deeper, nutty flavor that enhances the rolls.

What if I don’t have pumpkin pie spice?

You can make your own by combining cinnamon, nutmeg, ginger, and cloves in equal parts, or simply use cinnamon alone for a simpler flavor.

Pumpkin Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.4 from 58 reviews

These Pumpkin Cinnamon Rolls are a delightful fall-inspired twist on a classic favorite, featuring a soft pumpkin-infused dough spiced with pumpkin pie seasoning and filled with a rich cinnamon and brown sugar mixture. Topped with a luscious browned butter cream cheese frosting, these rolls are perfect for breakfast or dessert during the cozy season.

Author: Tara
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes (including rising time, not including overnight refrigeration)
Yield: 12 cinnamon rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

2 1/4 teaspoons Instant Dry Yeast (1 standard American package)
6 oz (3/4 cup) Warm Water (around 115°F / 46°C)
50 grams (1/4 cup) Granulated Sugar / Caster Sugar
2 tablespoons Butter, browned
1 Large Egg, at room temperature
1 tablespoon Dry Milk Powder
1 teaspoon Salt
5.3 oz (2/3 cup) Pure Pumpkin Puree (Not Pumpkin Pie Filling)
1 tablespoon Pumpkin Pie Spice
406–468 grams (3 1/4 – 3 3/4 cups) All-Purpose Flour / Plain Flour

Filling

150 grams (3/4 cup) Brown Sugar
1 1/2 teaspoons Ground Cinnamon
1 1/2 teaspoons Pumpkin Pie Spice
3 oz (6 tablespoons) Butter, browned

Frosting

4 oz Cream Cheese, softened to room temperature
2 oz (1/4 cup) Browned Butter, softened to room temperature
1 tablespoon Pure Vanilla Extract
2 tablespoons Heavy Cream
180 grams (1 1/2 cups) Confectioners Sugar / Powdered Sugar

Instructions

Brown Butter: Brown about 15 tablespoons of butter in a pan over medium heat, allowing some evaporation. Reserve 12 tablespoons total, using part for the dough and filling melted, and the remainder for the frosting, chilled and softened later. This ensures enough rich browned butter flavor throughout the recipe.
Prepare Dough: In an electric mixer bowl, dissolve yeast in warm water and let it sit for 5 minutes until fully dissolved. Add sugar, 2 tablespoons melted browned butter, egg, dry milk powder, salt, and pumpkin puree. Mix well until combined and there are no traces of egg yolk.
Add Flour and Spices: Mix in 3 1/4 cups of flour and pumpkin pie spice until mostly combined. Attach the dough hook and knead on medium speed for 8 minutes, scraping sides as needed. Add up to 1/4 cup additional flour if the dough is very sticky. The dough should be soft and moist but not overly sticky.
Proof Dough: Preheat oven to 200°F (93°C) then turn off to create a warm environment. Spray a large bowl with cooking spray and place dough inside, coating lightly to prevent skin formation. Cover with a clean kitchen towel and place in the warm oven to rise until doubled in size, about 45 minutes to 1 hour.
Prepare Filling: On a floured surface, punch down the risen dough and roll into a 16×14 inch rectangle. Brush dough generously with melted browned butter. In a small bowl, combine brown sugar, pumpkin pie spice, and cinnamon then sprinkle evenly over the dough.
Shape Rolls: Roll the dough tightly into a log. Score into 12 even pieces with unflavored dental floss or serrated knife for a clean cut. Place rolls into a greased 9×13 inch baking dish. Cover with plastic wrap and either refrigerate overnight or allow to rise at room temperature until doubled, about 30 minutes.
Bake Rolls: If refrigerated, allow rolls to sit on the counter for 45 minutes to rise and thaw. Preheat oven to 350°F (180°C). Bake rolls for 22-27 minutes until internal temperature reaches 190°F (88°C). Let sit 5-10 minutes before frosting.
Make Frosting: While rolls bake, beat softened cream cheese and browned butter on medium speed for 2 minutes until light and fluffy. Add vanilla extract, heavy cream, and powdered sugar. Mix first on low to combine powdered sugar, then beat on high for 4 minutes. Spread frosting over warm rolls so it melts into the crevices.
Store: Keep leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Notes

Be sure to use pure pumpkin puree, not pumpkin pie filling, to control sweetness and consistency.
Browning butter adds a deep nutty flavor but requires careful attention to avoid burning.
The dough can be kneaded by hand if an electric mixer is not available.
Rolling and slicing the dough with dental floss helps ensure clean, even cinnamon roll shapes.
Allowing the rolls to rest and rise overnight in the fridge develops flavor and makes the process easier the next day.
Use a digital thermometer to check doneness precisely without cutting into the rolls.
Frost the rolls while warm so the frosting seeps into the nooks and crannies for maximum flavor.

Keywords: pumpkin cinnamon rolls, fall recipe, pumpkin spice rolls, cinnamon rolls with pumpkin, browned butter frosting