Name: Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Prep time: 3 h
Cook time: 40 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 1/4 cup bread flour; 3/4 cup water; 3 2/3 cups bread flour; 1/3 cup granulated sugar; 2 teaspoons instant yeast; 1 teaspoon fine sea salt; 1/4 cup + 1 tablespoon heavy cream, room temperature; 2/3 cup pumpkin puree; 1 large egg, room temperature; Tangzhong from above; 6 tablespoons unsalted butter, cool room temperature; 2/3 cup light brown sugar, packed; 1/2 cup unsalted butter, room temperature; 1/4 cup pumpkin puree; 2 tablespoons all-purpose or bread flour; 1 tablespoon pumpkin pie spice; 3 tablespoons unsalted butter, melted; 1/2 cup all-purpose or bread flour; 2 tablespoons granulated sugar; 1 tablespoon cornstarch; 3 ounces cream cheese, cold; 4 tablespoons unsalted butter, room temperature; 1 cup powdered sugar; 4 tablespoons heavy cream; 1 teaspoon vanilla paste or extract; 1/2 teaspoon cinnamon

There’s something utterly comforting about a warm, freshly baked cinnamon roll — and when you add pumpkin and a dreamy cream cheese frosting to the mix, it becomes an absolute fall favorite. My Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe is the perfect way to fill your kitchen with cozy aromas and your mornings with pure joy.

The image shows close-up pieces of cinnamon rolls with a golden-brown baked texture, where one piece is pulled apart showing soft, chewy layers inside matching the warm brown cinnamon color. Each roll is covered with a creamy beige icing dripping over the edges, and some chunks of nuts are visible on top adding rough texture. The rolls sit on a white marbled surface with some glaze pooling around them, creating a cozy and warm feel. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Top Tip
How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

Honestly, pumpkin cinnamon rolls are a total game-changer for me, especially with the luscious cream cheese frosting. Baking them feels like a warm hug on a chilly day, and sharing them with family makes it even better. Here's why I think you'll adore making (and eating!) this recipe as much as I do.

Rich pumpkin flavor: The pumpkin puree adds a subtle sweetness and moisture that makes these rolls tender and fragrant without overpowering the cinnamon.
Buttery, soft dough: Using tangzhong to prepare the dough gives it that pillowy, melt-in-your-mouth texture you can’t resist.
Cream cheese frosting finish: The frosting strikes the perfect balance of tangy and sweet, complementing the spiced pumpkin filling beautifully.
Take your time, see the difference: With a couple of rises and a slow bake, these rolls develop amazing layers of flavor and texture you’ll want to make again and again.

The image shows a close-up of several cinnamon rolls arranged tightly on a white marbled surface. The cinnamon rolls have a golden-brown color with visible swirls and are generously covered with a creamy tan glaze. On top of the glaze, there are scattered toasted pumpkin seeds adding a dark green and brown color contrast and a crunchy texture. The glaze pools softly between the rolls, making them look very moist and rich. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe plays a vital role, from the tangzhong that keeps things soft and fresh, to the mix of spices in the filling that give it that cozy, fall-y vibe. Plus, I’ve got some tips on picking and using these ingredients to set you up for success.

Flat lay of a small white ceramic bowl of bread flour, a small white ceramic bowl of water, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of light brown sugar, a small white ceramic bowl of pumpkin pie spice, a small white ceramic bowl of fine sea salt, a medium white ceramic bowl of pumpkin puree, a whole uncracked large brown egg, three sticks of unsalted butter with a fresh yellow color, a small white ceramic bowl of powdered sugar, a block of cold cream cheese, a small white ceramic bowl of cornstarch, a small white ceramic bowl of heavy cream, a small white ceramic bowl of instant yeast, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bread Flour: This gives your dough the right protein content for a chewy, elastic texture—don’t swap it for all-purpose at the expense of structure.
Pumpkin Puree: Use pure pumpkin puree (not pumpkin pie filling) for the best natural flavor and controlled sweetness.
Instant Yeast: Saves you time and gives a nice rise; just make sure it’s fresh for the best results.
Heavy Cream: Adds lush richness and helps tenderize the dough perfectly.
Brown Sugar: Brings deep caramel notes that pair perfectly with the pumpkin and spices.
Pumpkin Pie Spice: You can mix your own using cinnamon, nutmeg, and cloves, but store-bought blends work great too.
Cream Cheese: Use cold cream cheese to get a smooth, creamy frosting without lumps.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this recipe is how flexible it is. I like playing with different spices in the filling or swapping out toppings depending on my mood or season. Don’t hesitate to personalize it – that’s half the fun!

Variation: I’ve tried adding chopped toasted pecans in the filling for a crunch that contrasts wonderfully with the soft roll—totally worth it for nut lovers.
Dairy-Free Option: You can swap the butter and cream in the dough and frosting for dairy-free alternatives and still get a tasty treat.
Less Sweet: If you prefer less sugary rolls, reduce the sugar slightly in the filling—but keep it balanced so the rolls don’t lose their signature flavor.

Step-by-Step: How I Make Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Step 1: Prepare the Tangzhong for Ultra-Soft Dough

This step is a bit like magic. You whisk bread flour and water together over medium heat until it forms a paste—this is the tangzhong, which locks in moisture for a soft, fluffy roll. Keep whisking to avoid lumps and don’t walk away until it’s thickened like pudding. Let it cool while you prepare the rest.

Step 2: Mix and Knead the Pumpkin Dough

Put the flour, sugar, yeast, and salt in your stand mixer. Add the room-temp heavy cream, pumpkin puree, egg, and your cooled tangzhong. Start the mixer on low with the dough hook. While it mixes, slowly add the butter, about half a tablespoon at a time, letting it fully absorb. Knead for about 8-10 minutes until smooth and elastic. This patience pays off big time!

Step 3: Let the Dough Rest and Rise

Shape your dough into a smooth ball by folding the sides into the center, then cover it with plastic wrap in the bowl. I let it rest for about 30 minutes—this helps it relax and makes rolling easier. Then you’ll roll it out into a large rectangle for filling.

Step 4: Mix and Spread the Pumpkin Pie Filling

Combine softened butter, brown sugar, pumpkin puree, flour, and pumpkin pie spice until smooth. Dollop the mixture onto your rolled-out dough and gently spread it evenly, leaving a half-inch border at the top. This filling is my secret to that rich, melty center everyone loves.

Step 5: Roll, Slice, and Prepare for the Final Rise

Using a pizza cutter, slice the dough into 12 strips about 1¾ inches wide. Roll each strip away from you to get those beautiful spirals and place them seam-side down in a parchment-lined pan. Cover and set aside to rise for 1-2 hours until puffed and doubled—it’s so rewarding seeing those rolls fill the pan!

Step 6: Add Crumb Topping and Bake to Perfection

Mix melted butter, flour, sugar, and cornstarch to make the crumb topping, then sprinkle it evenly over the rolls just before baking. Bake at 325°F for 30-40 minutes; I use a thermometer to check for 180°F in the center. The crumbly top adds a lovely texture contrast that I never skip.

Step 7: Whip Up the Cinnamon Cream Cheese Frosting

While the rolls bake, beat cream cheese and butter until creamy. Add powdered sugar and beat until fluffy, then mix in cream, vanilla, and cinnamon. This frosting is why I make this recipe again and again—its velvety smoothness paired with the warm spices is pure heaven.

Step 8: Cool Slightly and Frost

Once the rolls are out of the oven, give them about 15 minutes to cool before slathering on the frosting. This way, it melts into all the nooks and crannies without disappearing completely. Then, dig in while they’re still warm—you won’t regret it!

Top Tip

I’ve made these cinnamon rolls countless times, and a few tricks really help nail that perfect texture and flavor every time. Trust me, a little extra care helps you avoid those common slip-ups and impresses anyone lucky enough to get a bite.

Flour Measuring Matters: I always fluff the flour and spoon it into my measuring cups instead of scooping directly—that way, I don’t end up with dense, heavy dough.
Add Butter Gradually: Mixing softened butter slowly into the dough keeps it smooth and silky, preventing a greasy or tough texture.
Use a Thermometer: Checking that internal dough temp ensures your rolls are perfectly baked—not under or overcooked.
Don’t Frost When Too Hot: Waiting those few minutes lets the frosting melt gently into the rolls without sliding off, giving you that dreamy texture I love.

How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

pumpkin cinnamon rolls - Serving Suggestion

Garnishes

When I serve these rolls, I like to sprinkle a little extra cinnamon on top of the frosting for an added aroma and warmth. Sometimes, I toss on a handful of chopped toasted pecans or a drizzle of maple syrup for a special touch that friends always ask about.

Side Dishes

They’re perfect alongside a big cup of coffee or chai tea. If it’s brunch, I pair them with fresh fruit or scrambled eggs for a balanced, satisfying spread that keeps the cozy vibe going throughout the meal.

Creative Ways to Present

For holiday mornings, I sometimes serve these rolls in a bundt pan for a giant pull-apart treat. You can also arrange them on a beautiful wooden board or platter with edible flowers and fresh herbs for a stunning centerpiece that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover rolls in an airtight container at room temperature if we’ll finish them within a couple of days. Otherwise, the fridge works great to extend freshness for about 5 days. Just bring them to room temp before reheating!

Freezing

I often freeze individual rolls before baking or after cooling, wrapped tightly in plastic wrap and a freezer bag. When you’re ready, thaw overnight in the fridge, then bake or warm them up fresh. The texture holds up beautifully.

Reheating

Microwaving rolls for about 20-30 seconds works in a pinch, but I prefer reheating in a 350°F oven for 10 minutes wrapped in foil—to gently warm them through and revive that fresh-baked feel. Add a fresh dollop of frosting or a little extra cream cheese spread, if you like.

Frequently Asked Questions:

Can I make pumpkin cinnamon rolls ahead of time?

Absolutely! You can prepare the dough, roll them up, and refrigerate overnight before baking the next day. This slow rise increases flavor and convenience. Just let the rolls come to room temperature before baking for best results.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is plain cooked pumpkin without added spices or sweeteners, while pumpkin pie filling already contains sugar and spices. For this recipe, definitely use pure pumpkin puree so you control the sweetness and spice levels yourself.

Can I substitute all-purpose flour for bread flour?

You can, but bread flour’s higher protein content helps develop more gluten, giving the dough its signature chewiness and elasticity. If you only have all-purpose flour, it will work, but your rolls may be slightly less fluffy.

How do I store leftover cinnamon rolls to keep them fresh?

Store leftovers in an airtight container at room temperature for 2-3 days, or in the fridge for up to 5 days. Reheat gently before serving to refresh the texture and flavor. You can also freeze for longer storage.

Final Thoughts

These Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe have become a staple in my home during cooler months, bringing warmth and smiles to everyone around the table. Whether it’s a special weekend breakfast or a cozy snack, making these rolls is a wonderful way to slow down and savor the season. I hope you enjoy baking (and eating!) them as much as I do—there’s truly nothing like pulling a tray of these golden, spiced beauties from the oven.