Name: Pumpkin Cinnamon Rolls
Prep time: 120 min
Cook time: 25 min
Total time: 235 min
Ingredients: ⅔ cup whole milk; ¼ cup unsalted butter; 4 to 4 ½ cups all-purpose flour; ¼ cup granulated sugar; 2 ¼ teaspoons instant yeast; 1 teaspoon pumpkin pie spice; ½ teaspoon salt; ½ cup canned pumpkin purée; 1 large egg (lightly beaten and room temperature); 1 teaspoon vanilla extract; ½ cup unsalted butter (softened); ½ cup light brown sugar (packed); 2 tablespoons ground cinnamon; 1 teaspoon pumpkin pie spice; 1 ½ cups powdered sugar; 4 to 5 tablespoons milk (or more, depending on the desired consistency); ½ teaspoon vanilla extract; Optional: a pinch of cinnamon or pumpkin pie spice

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Pumpkin cinnamon rolls are the ultimate soft and fluffy treat, packed with pumpkin purée and warm pumpkin pie spice in both the dough and the gooey filling. Topped with a smooth, sweet glaze, these rolls are bursting with rich autumn flavors and perfect for a cozy weekend breakfast or any special fall morning.

White baking pan filled with iced cinnamon rolls.

Pumpkin cinnamon rolls bring the warm, comforting smells and flavors of fall into my kitchen every time I make them. The cinnamon, nutmeg, ginger, and cloves from the pumpkin pie spice smell amazing as these rolls bake.

Unlike traditional cinnamon rolls, these have real pumpkin purée right in the dough, making each bite so soft and pillowy. The spiced brown sugar and butter filling creates a gooey, melt-in-your-mouth center, while the sweet icing on top makes them simply irresistible! These pumpkin cinnamon rolls are a pumpkin lover’s dream.

Whether you’re savoring every layer of the melty pumpkin spice center or sharing them with family and friends, these rolls are the perfect way to celebrate the flavors of fall.

This recipe has been a favorite since I first published it in 2018. Since then, I’ve made a couple of changes, added new photos and some tips to make sure your rolls turn out beautifully.

If you love cinnamon rolls, don’t forget to try our caramel apple cinnamon rolls, cinnamon roll peach cobbler, and puff pastry cinnamon roll recipes.

Gooey pumpkin spice cinnamon roll on a stack of plates.

What You’ll Need for Pumpkin Spice Cinnamon Rolls

The ingredients are easy to find, with staples like flour, butter, and sugar making up the base while pumpkin purée and warm spices add the signature flavors—similar to those used in my homemade carrot cake cinnamon rolls. Using instant yeast ensures a quicker rise, while the pumpkin adds moisture, making these rolls irresistibly soft and fluffy.

Whole Milk: (⅔ cup warm for the dough, 4 to 5 tablespoons for the glaze) – Used for activating yeast in the dough and adjusting the consistency of the glaze.
Unsalted Butter: (¼ cup for the dough, ½ cup softened for the filling) – Adds richness and moisture throughout the rolls.
All-Purpose Flour: (4 to 4 ½ cups) – The base for the dough.
Granulated Sugar: (¼ cup) – Adds sweetness to the dough.
Instant Yeast: (2 ¼ teaspoons) – Helps the dough rise quickly.
Pumpkin Pie Spice: (1 teaspoon for the dough, 1 teaspoon for the filling, optional pinch for the glaze) – Provides warm, fall flavor.
Salt: (½ teaspoon) – Enhances overall flavor.
Pumpkin Purée: (½ cup) – Adds moisture, flavor, and softness to the dough.
Egg: Adds structure and richness to the dough.
Vanilla Extract: (1 teaspoon for the dough, ½ teaspoon for the glaze) – Adds warmth and flavor.
Light Brown Sugar: (½ cup, packed) – Sweetens and moistens the filling.
Ground Cinnamon: (2 tablespoons) – Adds classic cinnamon roll flavor to the filling.
Powdered Sugar: (1 ½ cups) – Forms the base of the glaze.

Overhead view of a pan of freshly baked pumpkin cinnamon rolls.

How to Make Homemade Pumpkin Cinnamon Rolls

Prepare the Dough:

In a small saucepan or microwave-safe bowl, heat the milk and butter until the milk reaches 110°F and the butter has softened.

In the bowl of a stand mixer, whisk together 3 ½ cups of flour, granulated sugar, instant yeast, pumpkin pie spice, and salt.

Flour, sugar, yeast, salt, and pumpkin pie spice in a bowl.

Add the pumpkin purée, lightly beaten egg, vanilla extract, and the warm milk mixture. Using the dough hook attachment, mix on low speed until the dough begins to come together, then increase the speed to medium (setting 2 on a KitchenAid mixer).

Gradually add more flour, ¼ cup at a time, until the dough is slightly sticky but starts to pull away from the sides of the bowl.

Just mixed cinnamon roll dough in a bowl.

Transfer the dough to a floured surface and knead for about a minute until it becomes smooth and elastic.

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a towel and let it rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.

Pumpkin cinnamon roll dough in a glass bowl.

Roll and Fill:

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 12×18 inches.

Spread the softened butter evenly over the surface of the dough. Sprinkle the brown sugar, ground cinnamon, and pumpkin pie spice evenly over the buttered dough.

Starting from one of the long edges, roll the dough tightly into a log. Use a sharp knife or dental floss to cut the log into 12 equal rolls.

Second Rise:

Arrange the rolls in a greased 9×13-inch baking dish, leaving a bit of space between each roll.

Cover the dish and allow the rolls to rise for another 30-45 minutes, until they have puffed up.

Bake:

Preheat your oven to 350°F (175°C).

Bake the rolls for 20-25 minutes, or until the tops are golden brown. Allow the rolls to cool slightly before adding the glaze.

Baked cinnamon rolls in a pan without glaze.

Prepare the Glaze:

In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla extract. Adjust the consistency by adding more milk if needed.

Drizzle the glaze generously over the warm rolls. Optionally, you can add a pinch of cinnamon or pumpkin pie spice to the glaze for extra flavor.

Tips

Warming the Milk: Make sure the milk is at the right temperature, around 110°F. This helps activate the yeast without killing it. If you don’t have a thermometer, it should feel warm but not hot to the touch.
Kneading the Dough: If your dough feels sticky, add flour gradually until it’s smooth and elastic. Avoid adding too much flour, as this can make the rolls dense instead of fluffy.
Using the Dough Hook: When using the stand mixer, mix on low to medium speed. Over-mixing can make the dough tough, so aim for about 5-7 minutes of kneading time.
Rolling the Dough: Roll your dough evenly into a rectangle. This ensures your rolls are uniform and bake evenly. If you prefer extra swirls, roll it a bit tighter.
Cutting the Rolls: Dental floss works well for cutting perfect rolls without flattening them. Slide it under the roll log, cross the ends over, and pull to slice. Or, you can try the pizza cutter method! I’ll give more information on how to do it below.
Second Rise: Let the rolls rise until slightly puffed up. This second rise is crucial for light, airy rolls.
Glazing While Warm: Drizzling the glaze over warm rolls allows it to slightly melt, creating a beautiful finish that seeps into the rolls for added flavor.

Cinnamon roll torn apart on a stack of off white plates.

Pumpkin puree can add moisture, making the dough stickier. Add extra flour in small amounts until the dough pulls away from the sides of the bowl but still feels soft. Avoid adding too much flour to keep the rolls light.

The pizza cutter method involves using a pizza cutter to slice the rolled-out dough, after applying the filling, into even strips before rolling up each piece individually.

This helps ensure neat, consistent rolls and is great for maintaining the dough’s shape and texture. Simply cut the dough into strips, then roll each one up tightly to form your cinnamon rolls.

Yes, you can substitute active dry yeast for instant yeast, but you’ll need to activate it first. To do this, take about 1/4 cup of the warmed milk and 1 tablespoon of the granulated sugar from the recipe and combine them in a separate bowl.

Stir in the active dry yeast and let it sit undisturbed until it becomes tan and foamy. This ensures the yeast is properly activated before adding it to the rest of the ingredients.

After activating the yeast, pour the the mixture into the bowl with the remaining ingredients and continue with the recipe.

There could be a few reasons why your dough didn’t rise. The most common culprit is the yeast. Check to make sure it isn’t expired because inactive yeast won’t work.

Another factor is time; dough made with milk and butter often takes longer to rise compared to dough made with water, so be patient and allow more time if needed.

Lastly, ensure the dough was kept in a warm, draft-free place to help activate the yeast properly.

Tips for Helping Dough Rise

Warm Environment: Place the bowl of dough or pan of unbaked cinnamon rolls in a warm, draft-free spot. You can use an oven that has been turned off but with the light on for gentle warmth.
Heating Pad Method: Set a heating pad to low heat and place the pan of unbaked cinnamon rolls on top. Cover the rolls with a towel to trap the heat.
Sunny Window: Set the covered dough or pan of rolls in a sunny window. The sunlight can gently warm the dough and help with rising.
Warm Stove Top: Place the pan on top of a warm (not hot) stove top, such as when the oven is preheating. Make sure the burners are off and not too hot to avoid over-warming the dough.

Top down view of glazed cinnamon rolls in a pan.

How to Store and Freeze Cinnamon Rolls

In the Refrigerator: Store leftover rolls in the fridge, covered, for up to 4-5 days. Warm them in the microwave for a few seconds before serving.
To Freeze: Store baked pumpkin cinnamon rolls in a freezer-safe container for up to 2 months. For freezing unbaked rolls, prepare as directed and partially bake for 10 minutes at 350°F. Allow them to cool completely, then cover tightly with plastic wrap and aluminum foil before freezing for up to 2 months. When ready to bake, thaw in the refrigerator overnight, then finish baking in the oven for another 10-15 minutes until fully cooked.

More Pumpkin Recipes to Try

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