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

Nothing quite says cozy morning like warm, soft rolls with a hint of fall spices, and that's exactly why my Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe has become a seasonal favorite in my kitchen. The tender dough infused with pumpkin and the buttery cinnamon-sugar filling, all topped with that luscious cream cheese frosting—trust me, it’s worth every minute of effort.

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, these pumpkin cinnamon rolls have become my go-to treat when I need that perfect blend of autumn warmth and sweet, comforting pastry. The way the pumpkin puree keeps the dough moist but still fluffy is magic—and that cream cheese frosting? It’s the perfect balance of tangy and sweet that pulls everything together.

Unique Texture: The use of tangzhong (a cooked flour-water mixture) makes the rolls irresistibly soft and tender, unlike your usual cinnamon roll dough.
Rich Pumpkin Flavor: Real pumpkin puree in both the dough and filling adds depth and natural sweetness, not just spice.
Perfect Spiced Filling: Pumpkin pie spice and brown sugar create a classic fall flavor that’s subtle but impactful.
Decadent Frosting: The cinnamon cream cheese frosting offers an irresistible creamy finish with a hint of warmth you’ll crave every time.

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 the Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe serves a purpose to ensure your rolls are tender, flavorful, and beautifully balanced. I always recommend using fresh pumpkin puree and quality dairy for the richest results. Here's a quick peek at what you'll need and why:

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: Higher protein content gives the dough elasticity needed for fluffy, soft rolls.
Instant Yeast: For a reliable rise and light, airy crumb—no wait for proofing required.
Pumpkin Puree: Adds moisture, color, and subtle sweetness; make sure it’s pure pumpkin and not pumpkin pie filling.
Heavy Cream: Enriches the dough for a tender crumb and boosts richness.
Unsalted Butter: Provides richness and a tender bite without overpowering saltiness.
Brown Sugar: Deep molasses tones perfect for a fall-themed filling.
Pumpkin Pie Spice: A warm blend of cinnamon, nutmeg, ginger, and cloves to match that classic autumn vibe.
Cream Cheese: The key to that tangy, smooth frosting that pairs beautifully with the sweet rolls.

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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

I love putting my own twist on this recipe sometimes, and I encourage you to experiment too! Whether it’s swapping the pumpkin pie spice for pure cinnamon or adding some chopped pecans to the filling, these rolls are a versatile canvas for your creativity.

Variation: Once, I added a handful of toasted walnuts to the filling for extra crunch, and it was a game-changer—highly recommend if you enjoy a bit of texture!
Dairy-Free Option: Swap heavy cream and butter for coconut cream and vegan butter to make these vegan-friendly without sacrificing richness.
Spice It Up: Add a pinch of cayenne or ground ginger to the cinnamon sugar filling for a subtle kick that wakes up your taste buds.

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

Step 1: Master the Tangzhong for Soft Dough

This step took me a moment to get comfortable with, but it’s a total game changer. Whisk bread flour and water in a small saucepan over medium heat until it thickens into a paste—this is your tangzhong. It’s what keeps your rolls incredibly moist and soft, even days after baking. Don’t rush it; constant whisking prevents lumps.

Step 2: Knead the Pumpkin Dough Just Right

Once your tangzhong is cooled, combine the bread flour, sugar, yeast, and salt in your stand mixer. Add the cream, pumpkin puree, egg, and tangzhong, then knead with the dough hook on low until a rough dough forms. Slowly incorporate the softened butter, half a tablespoon at a time, making sure it’s fully mixed in before adding more. Keep kneading for 8-10 minutes until your dough is smooth and elastic. Patience here pays off!

Step 3: Rest and Roll Out Your Dough

Shape the dough into a smooth ball and let it rest, covered, for 30 minutes. Then roll it out on a lightly floured surface into a 15x21-inch rectangle. This is where you start shaping the magic—get your dough even, so your rolls bake evenly.

Step 4: Spread That Pumpkin Pie Filling

Mix together the butter, brown sugar, pumpkin puree, flour, and pumpkin pie spice into a smooth filling, then spread it evenly across your rolled dough, leaving a small border at the top. This filling is so decadent and fragrant, it fills your kitchen with fall vibes instantly.

Step 5: Slice, Place, and Let Rise

Cut the dough into 12 strips about 1 ¾ inches wide using a pizza cutter, then carefully roll each strip away from you and arrange them in a parchment-lined 9x13 pan. Cover and let rise for 1-2 hours until puffed up nearly double in size.

Step 6: Top with Crumb Topping and Bake

While the rolls rise, combine melted butter, flour, sugar, and cornstarch to make the crumb topping. Sprinkle this over your pumpkin rolls, then bake at 325°F (162°C) for 30-40 minutes until a thermometer reads 180°F in the center. Keep an eye so your topping gets golden but not burnt.

Step 7: Whip Up the Cream Cheese Frosting

While the rolls bake, beat cream cheese and butter until smooth, then gradually add powdered sugar. Keep beating until the frosting is fluffy, then stir in heavy cream, vanilla, and cinnamon. This frosting is the part I always look forward to—it’s smooth, lightly spiced, and just melts on those warm rolls.

Step 8: Cool Slightly, Then Frost and Enjoy

After baking, let the rolls cool for 15 minutes—they’re hot but too fresh will melt the frosting too much. Then spread your cinnamon cream cheese frosting on generously and enjoy the soft, spiced, and creamy goodness!

Top Tip

In my experience, the trickiest part of the Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe is handling the dough texture and timing the rise just right. These tips helped me nail it every time I made the batch:

Perfect Flour Measurement: I always use the spoon-and-level method or better yet, a kitchen scale to avoid dry or dense rolls.
Don’t Rush the Butter Incorporation: Adding softened butter too quickly can tear the dough; patience really helps create that silky dough.
Warm Environment for Rising: I’ve had better rises leaving my covered pan in a warm spot like an oven with just the light on.
Check Doneness with a Thermometer: Because ovens differ, using a thermometer ensures your rolls are perfectly baked, not underdone or overbaked.

How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Pumpkin Cinnamon Rolls - Serving Suggestion

Garnishes

I love sprinkling a bit of finely chopped toasted pecans or a light dusting of cinnamon over the frosting for extra texture and a pop of color. Fresh orange zest on top can also brighten up the deep pumpkin flavor beautifully.

Side Dishes

These rolls are a perfect centerpiece for a leisurely brunch. I like serving them with fresh fruit salad, a simple green smoothie, or a pot of strong coffee to balance out the sweetness.

Creative Ways to Present

For a special occasion, I’ve arranged the rolls in a wreath shape and garnished the center with sugared cranberries and sprigs of fresh rosemary—looks stunning and festive on the table! You can also drizzle a little caramel sauce over the frosting for an extra decadent touch.

Make Ahead and Storage

Storing Leftovers

I store any leftover rolls in an airtight container at room temperature for up to 3 days, but if it’s warmer in your home, refrigeration keeps them fresh up to 5 days. Just be sure to bring them back to room temp before reheating so they regain their softness.

Freezing

Freezing these rolls works beautifully! I wrap each roll individually in plastic wrap and place them all in a freezer-safe bag. When I want one, I let it thaw overnight in the fridge and then warm it up in the oven or microwave. The taste and texture stay surprisingly fresh.

Reheating

I find reheating in a 350°F oven for about 10 minutes restores that just-baked feel. Alternatively, a quick zap in the microwave works if you’re in a hurry, but be careful not to overdo it or the rolls might dry out.

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of pumpkin puree?

You’ll want to use pure pumpkin puree, not the canned pumpkin pie filling. The pie filling contains added sugars and spices which can throw off the dough’s moisture balance and overall flavor in this recipe.

Why is tangzhong used in this pumpkin cinnamon rolls recipe?

Tangzhong is a cooked flour-water mixture that improves the dough’s moisture retention and tenderness. Using it ensures your rolls stay soft and fresh longer—much softer than traditional doughs.

Can I prepare these rolls the night before and bake them in the morning?

Absolutely! After rolling and slicing the dough, place the rolls in the pan, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature and rise for about 30 minutes, then proceed with baking and topping as directed.

How long can I store leftover pumpkin cinnamon rolls?

Leftover rolls can be kept at room temperature in an airtight container for 2-3 days or refrigerated for up to 5 days. For longer storage, freezing is a great option and maintains freshness well when reheated properly.

Final Thoughts

Making these Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe feels like a little celebration every time. I love how the aroma fills the kitchen and the way friends and family light up after the first bite. I can’t recommend trying this recipe enough—you’re not just making cinnamon rolls, you’re creating a cozy moment worth savoring. So grab your mixing bowl and get ready for one delicious adventure!