Pumpkin Cinnamon Rolls with Spiced Cream Cheese Frosting

These pumpkin cinnamon rolls are true yeast-raised rolls: a soft pumpkin dough, a cinnamon–brown-sugar filling, and a spiced cream cheese frosting. The amounts below make 12 rolls in a 9×13-inch pan with dough, filling, and frosting scaled to match. Pair with other fall breakfasts like pumpkin ricotta pancakes or cream cheese pumpkin muffins.

Why You’ll Love It

• Real yeast dough: Soft, fluffy crumb—not biscuit dough.
• Pumpkin in the dough: Color and mild flavor without a wet mess.
• Matched frosting: Enough spiced cream cheese frosting to coat 12 rolls.
• Clear proof cues: Doubled dough, puffy rolls before baking.

Ingredients

Yield: 12 rolls

Prep time: 30 minutes active

Rise time: About 1 hour 45 minutes

Cook time: 22–28 minutes

Total time: About 3 hours

Pan: 9×13-inch | Oven: 350°F

Dough

• 3/4 cup (180 ml) whole milk, warmed to 105–115°F
• 2 1/4 teaspoons (1 packet / 7 g) active dry yeast
• 1/4 cup (50 g) granulated sugar, divided
• 1/2 cup (120 g) pure pumpkin puree
• 1 large egg, room temperature
• 1/4 cup (56 g) unsalted butter, melted and cooled slightly
• 3 1/2 cups (440 g) all-purpose flour, plus more as needed
• 1 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice (or extra cinnamon)

Filling

• 1/3 cup (75 g) unsalted butter, softened
• 3/4 cup (150 g) packed light brown sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• Pinch of fine salt

Spiced cream cheese frosting

• 6 ounces (170 g) full-fat block cream cheese, softened
• 1/4 cup (56 g) unsalted butter, softened
• 1 1/2 cups (180 g) powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch of fine salt
• 1–2 teaspoons milk, only if needed to loosen

How to Make It

1. Bloom yeast: Stir warm milk (105–115°F), yeast, and 1 tablespoon of the granulated sugar. Rest 5–10 minutes until foamy. If it does not foam, start over with fresh yeast.
2. Mix dough: In a large bowl or mixer, combine pumpkin, egg, melted butter, remaining sugar, foamy yeast mixture, salt, cinnamon, and pumpkin pie spice. Add flour and mix until a soft dough forms.
3. Knead: Knead 6–8 minutes by dough hook or hand until smooth and slightly tacky. Add flour 1 tablespoon at a time only if the dough sticks heavily to the bowl.
4. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, 60–90 minutes.
5. Fill: Mix brown sugar, cinnamon, pumpkin pie spice, and salt. Punch down dough; roll on a lightly floured surface into a 12×16-inch rectangle. Spread softened butter over the dough; sprinkle the sugar-spice mix evenly.
6. Shape: Roll up tightly from the long side into a log. Cut into 12 even rolls (dental floss or a sharp knife). Arrange cut-side up in a greased 9×13-inch pan.
7. Second rise: Cover and let rise until puffy and nearly touching, 30–45 minutes. Preheat oven to 350°F during the last 15 minutes.
8. Bake: Bake 22–28 minutes until tops are lightly golden and centers look set (about 190–200°F in the center roll if using a thermometer). Cool 10 minutes in the pan.
9. Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, cinnamon, nutmeg, and salt; beat until fluffy. Loosen with milk only if needed. Spread over warm rolls.

Expert Tips

• Milk hotter than ~120°F can kill yeast—use a thermometer when unsure.
• Blot watery pumpkin puree so the dough does not stay slack.
• For overnight rolls: after shaping, cover and refrigerate; next day, take out 45–60 minutes to finish rising before baking.
• Frost while warm for a melt-in look; cool longer for thicker frosting ridges.

Variations & Substitutions

• Instant yeast: Mix with flour (skip bloom); rises may be slightly faster.
• Maple frosting: Add 1 tablespoon maple syrup and reduce milk.
• Nuts: Sprinkle 1/2 cup chopped pecans over the filling before rolling.

Serving Suggestions

Serve warm for breakfast or brunch with coffee. Leftover rolls reheat well for a next-day treat alongside other fall desserts like dump cakes.

Storage & Make-Ahead

• Cover leftover frosted rolls and refrigerate up to 4 days; rewarm gently.
• Freeze baked unfrosted rolls up to 2 months; thaw, warm, and frost.

FAQ

Can I use bread flour?
Yes—expect a slightly chewier roll; start with the same weight and adjust kneading feel.

Dough did not rise?
Yeast may have been expired or liquid too hot/cold. Ambient kitchen temperature also slows proofing.

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