If you’re ready to embrace fall flavors in the coziest, most indulgent way possible, this Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe is exactly what your kitchen needs. These rolls combine the tender, pumpkin-infused dough with a spiced brown sugar filling, all topped generously with a luscious cream cheese icing that melts into the swirls, creating a perfectly soft and flavorful treat. Whether you’re baking for a holiday breakfast, brunch with friends, or just because pumpkin everything is your jam, these rolls bring warmth and sweetness to every bite, making them a new seasonal favorite.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—this Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe calls for simple, pantry-friendly basics that each play a vital part in delivering incredible flavor and texture. From the fresh pumpkin puree that adds moistness and vibrant color to the warm spices that evoke fall comfort, each ingredient is essential to this delicious masterpiece.
- ¾ cup milk: Provides moisture and helps activate the yeast for a tender dough.
- 6 tablespoons unsalted butter: Adds rich flavor and contributes to the soft, flaky texture.
- 3 tablespoons warm water (105-110°F): Activates the yeast for a fluffy rise.
- 1 packet dry active yeast (0.25 ounces): The key to light, airy rolls.
- ½ cup pumpkin puree: Brings natural sweetness, moisture, and that beautiful orange hue.
- 1 large egg: Incorporates structure and richness into the dough.
- ¼ cup granulated sugar: Balances the pumpkin’s earthiness with just the right touch of sweetness.
- ½ teaspoon salt: Enhances all the flavors in the dough.
- 3½-4 cups all-purpose flour: Provides the structure for the rolls; more for dusting as needed.
- â…“ cup pumpkin puree (for filling): Intensifies the pumpkin flavor inside each swirl.
- 1 cup packed brown sugar: Brings deep caramel notes to the cinnamon-scented filling.
- 2 teaspoons pumpkin pie spice: A fragrant blend that invokes all things autumn.
- ½ cup heavy whipping cream: Poured over the rolls before baking to keep them extra moist and tender.
- 4 ounces cream cheese (softened): The base of the ultra creamy icing that crowns the rolls.
- ¼ cup unsalted butter (softened): Adds richness and smoothness to the icing.
- 1½ teaspoons vanilla extract: Delivers fragrant warmth to the cream cheese topping.
- ½ teaspoon pumpkin pie spice (for icing): Continues the spice theme in the frosting for harmony.
- â…› teaspoon salt (for icing): Balances sweetness and heightens flavor depth.
- 1½ cups powdered sugar: Sweetens and thickens the icing into that perfect spreadable consistency.
How to Make Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe
Step 1: Prepare the Dough
Start by greasing a 9×13-inch pan so your rolls won’t stick later. Then gently warm milk and 6 tablespoons of butter on the stove until you see tiny bubbles just at the edges—this is your cue to remove it from the heat and let it cool to below 115°F. Meanwhile, activate your yeast by mixing it with warm water and waiting for the bubbles to form, signaling it’s alive and ready to work its magic. Combine the cooled milk, egg, pumpkin puree, sugar, and salt with the yeast, then slowly add flour until a soft but not sticky dough forms. Knead it until smooth and elastic; this step transforms simple ingredients into a supple dough that will rise beautifully.
Step 2: First Rise
Place the dough ball in a large oiled bowl, cover it lightly with a kitchen towel, and let it rest in a warm spot for about an hour. This is when the magic happens—yeast feeds and releases gases, causing the dough to double in size, which ensures your rolls will be light and fluffy when baked. Patience here pays dividends in texture and flavor.
Step 3: Roll Out and Add Filling
After your dough has doubled, turn it out onto a floured surface and roll it into a neat 15 x 12-inch rectangle. Mix pumpkin puree, brown sugar, and pumpkin pie spice in a small bowl for the irresistible filling. Spread this evenly over the dough, leaving a 1-inch border on one long side to seal the roll later. This luscious mixture will seep into every bite, creating that signature cinnamon roll swirl packed with pumpkin goodness.
Step 4: Shape and Slice Rolls
Gently roll the dough from the long edge where you left the border, creating a tight log. Because the filling is soft, roll slowly and carefully to prevent too much from oozing out. Use a sharp knife or clean dental floss to slice the log into 12 equal pieces. Each piece promises a perfect swirl of pumpkin-spiced goodness.
Step 5: Second Rise and Preheat Oven
Place these rolls cut-side up in your greased pan, cover again, and let them rise for another 45-60 minutes so they puff up and get even softer. While they rest, preheat your oven to 375°F to get ready for baking.
Step 6: Add Cream and Bake
Pour heavy cream over the top of the risen rolls—it’s a unique touch that helps keep the rolls moist and tender as they bake. Pop the pan into your hot oven and bake for 20-25 minutes, or until the tops turn a lovely golden brown that promises irresistible caramelized edges.
Step 7: Make the Cream Cheese Icing
While the rolls cool slightly, whip up the cream cheese icing. Beat softened cream cheese and butter together until fluffy, then mix in vanilla extract, pumpkin pie spice, and salt. Gradually sift in powdered sugar to achieve a smooth, spreadable frosting that tastes like autumn in every bite. Once the rolls are just warm, spread this luscious icing generously on top to melt into every swirl.
How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe
Garnishes
Adding a sprinkle of toasted pecans, a dusting of extra pumpkin pie spice, or even some finely chopped crystallized ginger on top can elevate your presentation and bring additional layers of texture and flavor. These little touches make each bun look as gorgeous as it tastes, perfect for impressing guests or indulging yourself.
Side Dishes
These rolls shine on their own but pairing them with a warm cup of chai tea, spiced latte, or even a bowl of homemade pumpkin soup makes for a comforting fall meal. Fresh fruit like sliced pears or apples can add a crisp contrast to the soft, sweet rolls, balancing the richness beautifully.
Creative Ways to Present
Try serving the Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe on a rustic wooden board with a cozy linen napkin for a charming fall brunch vibe. You can also present each roll in a small ramekin or cupcake liner for individual portions perfect for gifting or potluck-style celebrations. Adding a drizzle of caramel sauce or a sprinkle of edible flowers can turn them into a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
After enjoying your rolls, wrap any leftovers tightly in plastic wrap and store them in the fridge. They will stay fresh for up to 3 days, letting you savor that pumpkin-spiced goodness throughout the week without losing any of their soft texture and incredible flavor.
Freezing
You can freeze unbaked rolls after slicing for up to 2 months. Simply place the cut rolls close together in a pan, cover tightly with plastic wrap and foil, and pop them in the freezer. When you’re ready to bake, thaw them overnight in the refrigerator and let them rise for an hour before baking as usual.
Reheating
Reheat leftover rolls in the microwave for 20-30 seconds or warm them in a 350°F oven for 10 minutes to bring back that just-baked softness. If you’d like, add a little extra cream cheese icing after warming for fresh-out-of-the-oven indulgence.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly in this Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe and keeps the flavor consistent and easy to prepare year-round.
Do I need a stand mixer to make the dough?
Not at all. While a stand mixer makes kneading easier, you can absolutely knead the dough by hand on a floured surface until it’s smooth and elastic.
What if I don’t have pumpkin pie spice?
No worries. You can substitute with 2 teaspoons of cinnamon or make your own blend using cinnamon, nutmeg, ginger, and cloves for the perfect fall flavor.
Can I make these rolls vegan?
With a few ingredient swaps like plant-based milk, vegan butter, and cream cheese alternatives, you can turn this Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe into a vegan-friendly dessert.
How long do the rolls keep fresh after baking?
These rolls are best enjoyed fresh but will stay soft and delicious for up to 3 days when stored properly in an airtight container at room temperature or in the fridge.
Final Thoughts
Baking the Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe is like wrapping yourself in a warm autumn hug—soft, sweet, and spiced with all those nostalgic flavors we love. Once you make these, they’ll become a beloved tradition in your kitchen, perfect for sharing with family or savoring at any time you need a little seasonal joy. So grab that pumpkin puree and let these rolls fill your home with that irresistible, cozy aroma.
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Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Rolls are a deliciously soft and fluffy autumn treat featuring a smooth pumpkin-infused dough filled with a spiced brown sugar and pumpkin mixture, baked to golden perfection and topped with a creamy pumpkin spice cream cheese frosting. Perfect for cozy fall mornings or festive gatherings, these rolls combine the comforting flavors of pumpkin and cinnamon in every bite.
Ingredients
Dough
- ¾ cup milk
- 6 tablespoons unsalted butter
- 3 tablespoons warm water (105-110°F)
- 1 (0.25 ounces) packet dry active yeast
- ½ cup pumpkin puree
- 1 large egg
- ¼ cup granulated sugar
- ½ teaspoon salt
- 3½–4 cups all-purpose flour (plus additional for dusting)
Filling
- â…“ cup pumpkin puree
- 1 cup packed brown sugar
- 2 teaspoons pumpkin pie spice (or cinnamon)
Glaze
- ½ cup heavy whipping cream
Frosting
- 4 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1½ teaspoons vanilla extract
- ½ teaspoon pumpkin pie spice
- â…› teaspoon salt
- 1½ cups powdered sugar
Instructions
- Prepare the Pan: Grease a 9×13-inch pan or baking dish and set aside to prevent sticking during baking.
- Heat Milk and Butter: In a wide, shallow saucepan over medium heat, combine milk and 6 tablespoons unsalted butter, stirring frequently until small bubbles form around the edges. Avoid boiling to maintain a gentle temperature.
- Cool Milk: Remove the milk and butter mixture from the heat and cool for 15 minutes until it falls below 115°F, the ideal temperature to activate the yeast without killing it.
- Activate Yeast: In the bowl of a stand mixer, combine warm water and dry active yeast. Let it sit for 5-10 minutes until the yeast becomes bubbly and active.
- Mix Wet Ingredients: Add the cooled milk mixture, egg, pumpkin puree, granulated sugar, and salt to the yeast mixture. Stir to combine thoroughly.
- Add Flour and Mix Dough: Add 3 cups of flour to the mixture and use the dough hook on medium-low speed until combined. Gradually add the remaining flour ¼ cup at a time until the dough forms a soft ball that pulls away from the sides of the bowl.
- Knead the Dough: Knead the dough with the mixer on low speed for 5 minutes or by hand on a floured surface for about 8 minutes until smooth and elastic.
- First Rise: Transfer the dough to a large oiled bowl, cover with a kitchen towel, and let it rest in a warm spot for 1 hour or until it has doubled in size.
- Roll Out Dough: Punch down the risen dough and turn it onto a lightly floured surface. Roll it into a 15 x 12-inch rectangle for the filling.
- Prepare Filling: In a small bowl, mix together pumpkin puree, brown sugar, and pumpkin pie spice. Spread this evenly over the dough, leaving a 1-inch gap on one long side for sealing.
- Form Rolls: Carefully roll the dough into a log starting from the long side opposite the gap. Use a sharp knife or unflavored dental floss to cut the log into 12 even pieces, then place them cut side up in the prepared pan.
- Second Rise: Cover the rolls with a kitchen towel and let them rise for 45-60 minutes until puffy. Preheat the oven to 375°F during this time.
- Add Cream: Pour the heavy whipping cream evenly over the risen rolls, which will help keep them moist during baking.
- Bake: Bake the rolls for 20-25 minutes until the tops turn golden brown and are cooked through.
- Cool Rolls: Remove the baked rolls from the oven and allow them to cool slightly to prepare for frosting.
- Make Frosting: In a medium bowl, beat softened cream cheese and butter with a hand mixer until fluffy (2-3 minutes). Mix in vanilla extract, pumpkin pie spice, and salt. Gradually sift in powdered sugar and mix until smooth and creamy.
- Ice Rolls: Spread the cream cheese frosting evenly over the cooled rolls and serve.
Notes
- The temperature of the milk is crucial; too hot can kill the yeast, too cold won’t activate it properly.
- Using fresh active dry yeast ensures a good rise and fluffy rolls.
- Be gentle when spreading the filling as it can be soft and might ooze out.
- Allowing the rolls to rise twice creates a light and airy texture.
- The heavy cream poured over the rolls before baking enhances moisture and tenderness.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze unbaked rolls after the second rise by wrapping the pan tightly; thaw overnight before baking.
