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

There’s something simply magical about the cozy aroma of spices mingling with the sweetness of pumpkin, fresh from the oven. That’s exactly what you get with this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe—warm, tender rolls filled with pumpkin pie goodness and topped with a luscious cinnamon-kissed cream cheese frosting. Honestly, once you try these, they become an autumn staple in my kitchen.

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

This pumpkin cinnamon roll recipe took me several tries to perfect, but once I nailed the balance between the fluffy dough and the rich, spiced filling, I couldn’t stop sharing it. These rolls bring a perfect blend of pumpkin warmth and cinnamon sweetness, plus that dreamy cream cheese frosting that’s just the right touch of tangy and sweet.

Perfect Texture: The tangzhong method creates incredibly soft, pillowy rolls that practically melt in your mouth.
Balanced Pumpkin Flavor: Using pumpkin puree in both dough and filling ensures you get that cozy pumpkin vibe without it being overpowering.
Cream Cheese Frosting With a Twist: A hint of cinnamon in the frosting ties the whole flavor profile together beautifully.
Versatile and Impressive: Great for brunch, dessert, or a special holiday treat that’s sure to get compliments.

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 this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe plays a vital role in delivering those soft, flavorful rolls you’ll love. From using bread flour for structure to pumpkin puree for moisture and warmth, every element combines expertly for success.

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: Adds strength to the dough, helping it rise well while keeping it soft and chewy.
Instant Yeast: Reliable for a good rise without the fuss of active yeast proofing.
Pumpkin Puree: Adds moisture, subtle sweetness, and that unmistakable fall flavor.
Heavy Cream: Keeps the dough rich and tender, adding to the luxurious texture.
Unsalted Butter: Incorporated both in dough and filling to bring richness and help develop layers.
Pumpkin Pie Spice: Elevates the filling with the classic warm spices like cinnamon, nutmeg, and cloves.
Cream Cheese: Essential for a tangy, creamy frosting that cuts through the sweetness perfectly.
Powdered Sugar & Cinnamon: For that silky, lightly spiced frosting that makes every bite divine.
Cornstarch: Used in the crumb topping to add a subtle crunch and texture contrast.

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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 like to play around with this recipe depending on the season and who's eating them. Sometimes I add chopped pecans or walnuts to the filling for a delightful crunch, and other times I'll swap the pumpkin pie spice for a bit more cinnamon or even add a pinch of cardamom for a unique twist.

Nuts & Seeds Variation: Adding chopped pecans or toasted pumpkin seeds into the filling ups the texture and flavor, which I found is a huge hit with family.
Dairy-Free Option: You can substitute coconut cream for heavy cream and plant-based butter to make these vegan-friendly without losing creaminess.
Spice Adjustment: Feel free to increase or decrease the pumpkin pie spice according to your preference—personally, I love a little extra cinnamon kick!
Glaze Swap: When I’m short on time, a simple drizzle of maple syrup mixed with a pinch of cinnamon works wonders as a quick topping.

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

Step 1: Prepare the Tangzhong for Extra Softness

Start by whisking bread flour with water in a small saucepan. Cooking this mixture over medium heat helps create a paste called tangzhong, which keeps the rolls incredibly soft and fluffy. Whisk constantly for about 4-5 minutes until it thickens to a pudding-like consistency — don’t rush this step! Let it cool while you prepare the rest.

Step 2: Mix the Pumpkin Dough

In your stand mixer, combine bread flour, sugar, yeast, and salt. Add in the cream, pumpkin puree, egg, and the cooled tangzhong. Knead on low speed until the dough just starts to come together loosely. It’ll look rough but don’t worry — we’ll make it into something beautiful in a few minutes.

Step 3: Knead In the Butter Slowly

With your mixer still running on low, add softened butter bit by bit — about half a tablespoon at a time. Let it incorporate fully before adding more. This step takes patience; knead for about 8-10 minutes until the dough transforms into a smooth, elastic ball. It should be soft but not overly sticky.

Step 4: Rest the Dough

Shape the dough into a smooth ball by pulling the sides underneath. Place it back in the bowl, cover with plastic wrap, and let it rest for 30 minutes. This short rest relaxes gluten, making it easier to roll out.

Step 5: Mix the Pumpkin Pie Filling

While the dough rests, blend together butter, brown sugar, pumpkin puree, flour, and pumpkin pie spice until you get a smooth, creamy filling. This mixture is where all that fantastic pumpkin pie flavor lives, so don’t skip it!

Step 6: Roll, Fill, and Shape the Rolls

On a floured surface, roll the dough into a 15×21-inch rectangle. Spread the pumpkin filling evenly over the dough, leaving a half-inch border clean at the top. Then, using a pizza cutter, slice into twelve strips about 1 ¾ inches wide. Roll each strip tightly away from you and place them in a parchment-lined 9×13 pan.

Step 7: Final Rise and Bake

Cover your pan with plastic wrap and let the rolls rise for 1-2 hours until doubled in size. While they’re puffing up, preheat your oven to 325°F (162°C). Before baking, make the crumb topping by mixing melted butter, flour, sugar, and cornstarch until crumbly — sprinkle this generously over the rolls. Bake for 30-40 minutes until golden and the center hits 180°F on a thermometer.

Step 8: Whip Up the Cinnamon Cream Cheese Frosting

While the rolls are baking, beat cream cheese and butter until creamy. Gradually add powdered sugar and continue mixing on low until fluffy. Then fold in heavy cream, vanilla, and cinnamon for that signature flavor. Trust me, this frosting is pure magic!

Step 9: Cool, Frost, and Enjoy!

Let the rolls cool in the pan for about 15 minutes before spreading the frosting generously over the warm rolls. This step melts some frosting into the rolls, making every bite extra luscious. Then grab a cup of coffee, and dive in!

Top Tip

Believe me, I’ve learned some important lessons making this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe. A few tweaks can truly make or break your batch, so here are my favorite tips to make sure yours turns out perfect every time!

Flour Measurement: Always spoon and level your flour or, better yet, use a kitchen scale. Too much flour can make the rolls dense and dry, which is the last thing you want.
Butter Temperature: Use softened—not melted—butter in the dough and filling for smooth incorporation and a tender crumb.
Don’t Skip the Tangzhong: This step might look like extra work, but it’s the secret weapon for soft, fluffy rolls that stay fresh longer.
Rise Patience: Let the dough double during both rises; rushing this will lead to tight, less airy rolls.

How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Pumpkin Cinnamon Rolls - Serving Suggestion

Garnishes

I usually keep it simple with a sprinkle of ground cinnamon or a few toasted pumpkin seeds for some texture on top. Sometimes, for a festive look, I add a little orange zest right on the frosting— it brightens up the flavor and looks beautiful.

Side Dishes

These rolls pair wonderfully with a hot cup of chai tea or a robust coffee for breakfast or brunch. I’ve often served them alongside scrambled eggs or a fresh fruit salad to balance the sweetness and create a full spread.

Creative Ways to Present

For holiday gatherings, I’ve arranged these cinnamon rolls in a circular wreath shape, adding small edible flowers or candied pecans around the edge—it makes an eye-catching centerpiece that guests can pull apart. You could even halve the recipe and bake mini rolls baked in cupcake tins for individual servings.

Make Ahead and Storage

Storing Leftovers

Leftover rolls keep beautifully in an airtight container at room temperature for 2-3 days. I prefer storing them in the fridge when I want them to last up to 5 days, though the frosting can firm up a bit—just let them come to room temp before enjoying.

Freezing

I’ve frozen these rolls both before and after baking. For best results, freeze them after the second rise but before baking. When ready, thaw overnight and bake fresh. You can also freeze fully baked, frosted rolls—just thaw them in the fridge and warm slightly before serving.

Reheating

I gently reheat leftovers by covering the rolls with foil and warming them in a 350°F oven for 10-15 minutes. This refreshes softness and gooeyness without drying them out. A quick zap in the microwave works, but be careful not to overheat or they turn rubbery.

Frequently Asked Questions:

Can I use canned pumpkin for this recipe?

Yes! Just make sure to use plain canned pumpkin puree (not pumpkin pie filling) for the best flavor and consistency.

How important is the tangzhong method in this recipe?

The tangzhong method is key for achieving incredibly soft and fluffy rolls that stay fresh longer. It’s worth the extra step, but if you're in a hurry, you can skip it at the cost of some texture softness.

Can I make these rolls vegan?

Absolutely! Use a plant-based butter and substitute the heavy cream with coconut cream or almond milk. Replace the egg with a flax egg or unsweetened applesauce for binding.

How should I store leftover cinnamon rolls?

Store leftover rolls in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Reheat in a warm oven or microwave before serving to regain freshness and softness.

Final Thoughts

I genuinely adore this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe—not just for how delicious they taste, but for the cozy moments they bring to the kitchen. Baking and sharing these feels like wrapping your home in a warm hug of fall spices and pumpkin goodness. Whether it’s a weekend treat or your next holiday showcase, give this recipe a go. I promise, you’ll walk away with a new favorite that everyone will be begging you to make again and again.