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Best Easy Spiced Pumpkin Cinnamon Rolls with Cream Cheese Icing

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These spiced pumpkin cinnamon rolls feature a pillowy soft dough with real pumpkin flavor, a warm cinnamon-spiced filling, and a thick, tangy cream cheese icing. Perfect for fall mornings, holiday brunches, or any time you crave cozy comfort food.

Ingredients

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  • 3 ½ cups all-purpose flour (plus more for dusting)
  • ¼ cup granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup warm milk (110°F)
  • ¼ cup unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup unsalted butter, very soft (for filling)
  • ¾ cup packed brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1 teaspoon pumpkin pie spice (for filling)
  • Pinch of salt (for filling)
  • 4 oz cream cheese, softened (for icing)
  • ¼ cup unsalted butter, softened (for icing)
  • 1 ½ cups powdered sugar (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • 1–2 tablespoons milk (for icing)

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm milk (110°F) with 1 tablespoon of the sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Make the dough: Add remaining sugar, melted butter, egg, pumpkin puree, salt, and pumpkin pie spice to the yeast mixture. Mix on low speed with paddle attachment until combined. Switch to dough hook and add flour 1 cup at a time, mixing on medium-low until a soft, slightly sticky ball forms.
  3. Knead the dough: Knead on medium speed for 6-8 minutes (or by hand for 10-12 minutes) until smooth and elastic. The dough should spring back when poked and be slightly tacky.
  4. First rise: Place dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a towel and let rise in a warm, draft-free place for 1-1.5 hours until doubled in size.
  5. Prepare the filling: In a small bowl, mix brown sugar, cinnamon, pumpkin pie spice, and salt. Set aside. Ensure butter is very soft.
  6. Roll out the dough: Punch down risen dough and turn onto a lightly floured surface. Roll into a 12×18 inch rectangle, about ¼ inch thick.
  7. Add the filling: Spread softened butter evenly over dough, leaving a ½ inch border on the far long edge. Sprinkle sugar-spice mixture evenly over butter, pressing gently.
  8. Roll and cut: Starting from the long edge closest to you, roll dough tightly into a log. Pinch seam to seal. Cut into 12 equal rolls, each about 1.5 inches wide.
  9. Second rise: Place rolls in a greased 9×13 inch baking dish, spacing evenly. Cover and let rise for 30-45 minutes until puffy and touching.
  10. Bake: Preheat oven to 350°F. Bake rolls for 22-28 minutes until golden brown and centers are cooked through (internal temperature 190°F). Tent with foil after 15 minutes if browning too quickly.
  11. Make the icing: While rolls bake, beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, beat until creamy. Add milk 1 tablespoon at a time to reach desired consistency.
  12. Ice and serve: Let rolls cool for 5-10 minutes. Spread cream cheese icing generously over warm rolls. Serve immediately.

Notes

For best results, use 100% pure pumpkin puree (not pumpkin pie filling). To concentrate flavor and remove excess moisture, spread pumpkin puree on a paper towel-lined plate for 5 minutes before using. For overnight preparation, after placing cut rolls in the baking dish, cover tightly and refrigerate for up to 12 hours. In the morning, let sit at room temperature for 30 minutes before baking. For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum. For dairy-free, use oat or almond milk and vegan butter and cream cheese.

Nutrition

Keywords: pumpkin cinnamon rolls, spiced pumpkin rolls, cream cheese icing, fall baking, Thanksgiving breakfast, make-ahead cinnamon rolls

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