Irresistible Pumpkin Cinnamon Rolls with Heavenly Maple Cream Cheese Frosting

These pumpkin cinnamon rolls are the epitome of fall baking: wonderfully soft, delightfully chewy, and generously crowned with a luxurious maple cream cheese frosting. Crafted for ease and speed, you can have a batch of these comforting treats ready to enjoy in just about an hour!

Embracing Autumn: The Annual Quest for Pumpkin Puree

As the leaves begin to turn and the air gets crisp, my thoughts invariably drift to one of the most comforting flavors of fall: pumpkin. For those of us living outside North America, particularly here in Barcelona, securing a steady supply of canned pumpkin purée feels like an annual quest. It’s a quintessential American ingredient that’s surprisingly elusive in European supermarkets, much like fresh baking pumpkins themselves.

Each year, I embark on what I affectionately call my “annual pilgrimage” across the vibrant city of Barcelona to the American import store. The moment they announce their first seasonal shipment of canned pumpkin, I make a beeline across town, eager to claim a bag full of those precious orange cans. This year, the excitement was palpable, and to celebrate my successful haul, my partner Barclay and I knew exactly what we had to make for brunch the very next day:

Our absolute favorite pumpkin cinnamon rolls. There’s truly nothing quite like waking up to the aroma of freshly baked cinnamon rolls, especially when infused with the cozy essence of pumpkin and spice.

The Secret to Speed: Our 1-Hour Pumpkin Cinnamon Roll Recipe

This recipe is a brilliant adaptation of my widely loved 1-hour cinnamon rolls, elevated with the distinct flavors of autumn. We introduce a generous amount of pumpkin purée and warming pumpkin pie spice directly into the dough, creating an incredibly tender foundation. The magic doesn’t stop there; a lavish pour of pure maple syrup is stirred into the classic cream cheese frosting, adding a layer of rich, seasonal sweetness that perfectly complements the spiced rolls.

The result? Rolls that bake up to an ideal softness, a delightful chewiness, and a beautiful light golden hue on top. Honestly, they are not just delicious; they are simply outrageous! We recently shared a batch with friends during a weekend gathering, and the raves were endless. I suspect if I had made a second pan, it would have disappeared just as quickly!

The best part about these delectable treats is how surprisingly quick and easy they are to prepare. The dough requires only a couple of short rise times, allowing the entire process, from start to finish, to be completed in approximately one hour. Whether you own a stand mixer or prefer the satisfaction of kneading dough by hand, I’ve included clear instructions for both methods, ensuring everyone can achieve baking success.

If you share my deep affection for pumpkin, I am confident that these pumpkin cinnamon rolls will become a treasured recipe in your fall repertoire. So, hunt down that pumpkin purée – hopefully, it’s a simpler task where you are – and let’s bring some autumnal warmth into our kitchens together!

Key Ingredients for Your Perfect Pumpkin Cinnamon Rolls

Crafting these delectable pumpkin cinnamon rolls starts with a selection of high-quality ingredients. Here’s what you’ll need and a few notes to help you make the best choices:

Milk: I typically use 2% cow’s milk, which offers a good balance of richness without being too heavy. However, you can easily substitute with skim or whole milk. For a dairy-free option, plain plant-based milks like oat milk or almond milk work beautifully, maintaining the tender texture of the dough.
Butter: Butter is a cornerstone of this recipe, enriching both the dough and the irresistible cinnamon filling. It’s crucial that the butter for both is softened to room temperature before you begin. This ensures it creams smoothly into the dough and spreads effortlessly over the rolled-out dough for the filling. Plan ahead and set it out on the counter at least an hour before you start baking.
Instant Yeast: To achieve that impressive 1-hour timeline, instant yeast (also known as “rapid rise” yeast) is your best friend. Unlike active dry yeast, it doesn’t require proofing beforehand and can be added directly to the dry ingredients, speeding up the rising process significantly.
All-Purpose Flour: I’ve specifically tested this recipe with standard all-purpose flour, which provides the ideal structure and texture for soft, pillowy rolls. Ensure you measure your flour correctly, preferably by weight, or by spooning it into your measuring cup and leveling it off, to avoid a dense dough.
Granulated (White) Sugar: This provides essential sweetness and helps to activate the yeast in the dough. It also plays a key role in the classic cinnamon filling, creating that delightful sugary crunch.
Packed Brown Sugar: Used exclusively in the cinnamon filling, brown sugar adds a deeper, more molasses-rich sweetness and contributes to the filling’s gooey texture as it bakes. Make sure it’s packed firmly in your measuring cup.
Ground Cinnamon: The star of the cinnamon filling, this spice provides its signature warmth and aromatic profile. Don’t skimp on fresh, fragrant cinnamon for the best flavor.
Pumpkin Pie Spice: This fragrant blend is incorporated into the dough, the cinnamon filling, and even the frosting, infusing every bite with the quintessential flavors of autumn. While store-bought blends are convenient, making your own homemade pumpkin pie spice allows you to customize the flavor intensity.
Salt: A pinch of fine sea salt is essential to balance and enhance all the sweet and spicy flavors, preventing the rolls from tasting flat.
Pumpkin Purée: This is where the magic happens! Be sure to use canned pumpkin purée, not canned pumpkin pie filling, which is pre-spiced and sweetened. Pure pumpkin provides moisture and that authentic pumpkin flavor. You can also use homemade purée if you prefer.
Large Egg: The egg acts as a vital binder in the dough, contributing to its structure, richness, and golden color.
Maple Cream Cheese Frosting: This heavenly topping is a simple yet decadent blend of softened cream cheese, softened butter, pure vanilla extract, powdered sugar (confectioners’ sugar), and the star of the show, real maple syrup. This combination yields a smooth, tangy-sweet frosting with a distinct autumnal note.

Step-by-Step Guide: Crafting Your Delicious Pumpkin Cinnamon Rolls

Get ready to bake! These instructions will guide you through creating perfect pumpkin cinnamon rolls with ease. Full details are in the recipe card below, but here’s a thorough overview of the process:

Activate the Yeast: Heat the Milk and Butter. This initial step is paramount for a successful rise. Combine the milk and butter in a microwave-safe bowl. Heat it on high for about 1 minute, then remove and stir to encourage the butter to melt and integrate. Continue heating in short 20-second bursts, stirring after each, until the butter is completely melted and the mixture feels warm to the touch, but crucially, not hot. The ideal temperature for activating instant yeast is around 110°F (43°C). Using a cooking thermometer is highly recommended for accuracy. If the mixture gets too hot, simply allow it to cool down for a few minutes before proceeding; overheating will kill the yeast, preventing your rolls from rising.
Prepare Dry Ingredients. While your milk and butter cool to the perfect temperature, grab a separate medium-sized bowl. Whisk together 3 cups of your all-purpose flour (remember, not all of it yet!), the granulated sugar, a tablespoon of pumpkin pie spice, and the fine sea salt. This ensures all the dry ingredients are evenly distributed.
Mix and Knead the Dough. Now for the heart of the rolls – the dough!
- Using a Stand Mixer: If you have a stand mixer fitted with a dough-hook attachment, pour the warm milk mixture into its bowl and gently sprinkle the instant yeast over the top. Give it a quick stir. Next, add the whisked flour mixture, the pumpkin purée, and the egg. Begin beating on medium-low speed until all ingredients are well combined. The dough will initially be quite moist and sticky. Gradually add the remaining 1/2 cup of flour, one-quarter cup at a time, until the dough starts to gather into a cohesive ball and pulls away cleanly from the sides of the bowl. Even then, expect it to remain somewhat soft and slightly tacky. Continue beating on medium-low speed for another 5 minutes to develop the gluten.
- By Hand: If you don’t have a stand mixer, you can achieve excellent results by hand. In a large mixing bowl, combine the warm milk mixture and sprinkle the yeast on top, stirring briefly. Add the whisked flour mixture, pumpkin purée, and egg. Stir with a sturdy spoon or spatula until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Knead the dough by hand for about 5-7 minutes. Use a push-and-fold motion, gradually adding small amounts of the remaining flour if the dough is too sticky to handle. The dough should become smooth, elastic, and less sticky, though still very soft.
Once kneaded, form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean, damp kitchen towel or plastic wrap, and let it rest in a warm spot for just 10 minutes. This short rest allows the gluten to relax, making the dough easier to roll.
Prepare the Cinnamon-Sugar Filling. While the dough takes its brief rest, prepare your aromatic filling. In a small mixing bowl, whisk together the softened butter, granulated sugar, packed brown sugar, ground cinnamon, and the remaining tablespoon of pumpkin pie spice until evenly combined. This rich mixture will melt into a luscious, gooey layer as the rolls bake.
Roll Out the Dough. After the dough has rested, turn it out onto a lightly floured work surface. Using a floured rolling pin, roll the dough evenly into a large rectangle. My preferred dimensions are approximately 10 x 15 inches, but you can adjust slightly depending on how many twists you desire in your rolls. For perfectly straight edges, you can use a pizza cutter to trim the dough into a neat rectangle. Next, evenly spread the softened butter (from the cinnamon filling ingredients) over the entire surface of the rolled-out dough, going almost to the edges. Sprinkle the cinnamon-sugar mixture generously and evenly over the butter, then gently pat it down with your hands to ensure it adheres well.
Roll Up and Slice the Dough. Starting from the 15-inch edge (the longer side), tightly roll up the dough into a log. Pinch the final seam firmly to seal it completely. To achieve beautifully clean cuts without squishing the rolls or smearing the filling, I highly recommend using a piece of unflavored dental floss. First, slice off and discard about a half-inch of dough from each end of the roll, as these ends often have less filling. Then, take a piece of dental floss, slide it under the log to your desired cutting point, cross the ends over the top, and pull firmly to slice through the dough. Repeat this to cut the remaining dough into 12 equal rounds. (You can see a visual demonstration of this technique in many online videos!)
Second Rise and Preheat Oven. Arrange each of the cut cinnamon rolls, spiral side up, into a greased 9 x 13-inch baking dish. Ensure there’s a little space between each roll, as they will expand. Cover the dish with a damp kitchen towel or plastic wrap and place it in a warm area to rise for approximately 25 minutes. During this time, preheat your oven to 350°F (175°C).
Whip Up the Maple Cream Cheese Frosting. While your dough enjoys its second rise, prepare the irresistible maple cream cheese frosting. In a mixing bowl, combine the softened cream cheese, softened butter, vanilla extract, powdered sugar, and maple syrup. Whisk everything together until the mixture is completely smooth and creamy. If the frosting seems too thick for drizzling, add an extra tablespoon of milk (or cream) at a time, whisking until it reaches your desired consistency. If it’s too thin, incorporate a little more powdered sugar until it’s just right.
Bake to Golden Perfection. Once the rolls have risen beautifully (they should look visibly puffier), uncover the baking dish and carefully place it on the center rack of your preheated oven. Bake for 15-20 minutes, or until the tops are golden brown and the rolls are cooked through and springy to the touch. Once baked, remove the dish from the oven and transfer it to a wire rack to cool for at least 5 minutes. This brief cooling period allows the rolls to set slightly before frosting.
Frost and Enjoy! The moment we’ve all been waiting for! While the rolls are still warm, generously drizzle or spread them with that heavenly maple cream cheese frosting. The warmth of the rolls will slightly melt the frosting, allowing it to seep into every crevice, creating an incredibly moist and flavorful treat. Serve them warm and savor every delightful bite!

Elevate Your Rolls: Possible Variations and Customizations

These pumpkin cinnamon rolls are fantastic as is, but they also serve as a wonderful canvas for your creativity. Here are a few ways you can customize them to suit your preferences:

Add a Nutty Crunch: For an extra layer of texture and flavor, consider sprinkling some finely-chopped nuts over the cinnamon-sugar mixture before rolling up the dough. Pecans and walnuts are classic choices that pair beautifully with pumpkin and spice. Almonds also offer a delicate crunch.
Incorporate Dried Fruits: If you enjoy a touch of fruity sweetness, dried fruits can be a delightful addition. Scatter some plump raisins or tart dried cranberries over the cinnamon-sugar filling before you roll the dough. They’ll soften during baking and add lovely bursts of flavor.
Experiment with Citrus Zest: For a bright, zesty counterpoint to the rich pumpkin and spices, finely grate the zest of one orange or lemon and sprinkle it over the buttered dough before adding the cinnamon-sugar mixture. The citrus notes will add an unexpected, refreshing twist.
Opt for a Different Icing: While our maple cream cheese frosting is truly divine, sometimes a simpler glaze is preferred. For a basic, yet delicious, icing without cream cheese, simply whisk together 1/4 cup melted butter, 1 teaspoon vanilla extract, 1 1/2 cups powdered sugar, and 1 to 2 tablespoons of milk until smooth. Adjust the milk gradually to achieve your desired drizzling or spreading consistency.
Boost the Spice: If you’re a fan of extra spice, you can add a pinch of ground ginger, nutmeg, or cloves to your pumpkin pie spice blend for an even more pronounced autumnal flavor profile in the dough and filling.
A Touch of Chocolate: For a truly decadent treat, sprinkle miniature chocolate chips over the cinnamon filling before rolling. Dark chocolate or even white chocolate chips would be delicious.

Serving Suggestions and Perfect Pairings

These pumpkin cinnamon rolls are versatile enough to grace any occasion, from a cozy morning at home to an elegant brunch spread. Here are some ideas for how to best enjoy them:

Classic Breakfast or Brunch: Serve them warm, straight from the oven, as the star of your breakfast or brunch table. Their rich flavor pairs beautifully with a strong cup of coffee, a steaming mug of tea, or a refreshing glass of milk.
Afternoon Treat: Enjoy a single roll with an iced pumpkin spice latte (perhaps one of the recipes below!) for a delightful afternoon pick-me-up.
Dessert Delight: While often considered a breakfast item, these sweet, spiced rolls with their creamy frosting are decadent enough to be served as a dessert. A scoop of vanilla bean ice cream on the side would make them extra special.
Holiday Gatherings: They make a fantastic addition to any fall or winter holiday feast, offering a comforting and festive touch that guests of all ages will adore.

Storage and Reheating Tips

To ensure your pumpkin cinnamon rolls remain as fresh and delicious as possible, proper storage is key:

At Room Temperature: Store any leftover frosted rolls in an airtight container at room temperature for up to 2-3 days. The frosting will keep them moist.
In the Refrigerator: For longer storage, especially if your kitchen is warm, you can refrigerate the rolls in an airtight container for up to 5 days.
Reheating: To enjoy warm rolls again, place individual rolls in the microwave for 15-30 seconds until heated through and soft. Alternatively, you can reheat them in an oven or toaster oven at 300°F (150°C) for about 5-10 minutes, until warmed. This helps to re-crisp the edges slightly.
Freezing Baked Rolls: Once the rolls have completely cooled (preferably unfrosted), wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw at room temperature and then warm as desired, frosting before serving.
Freezing Unbaked Rolls: You can also prepare the rolls up to the second rise (step 7), then place the baking dish directly into the freezer. Once frozen solid, transfer the unbaked rolls to a freezer-safe bag. When ready to bake, place the frozen rolls back into a greased baking dish, cover, and let them thaw and rise in a warm place for several hours (or overnight in the fridge) before baking as directed.

More Fall-Inspired Pumpkin Recipes to Love

If these pumpkin cinnamon rolls have ignited your passion for all things pumpkin this season, you’re in luck! Here are some more of my absolute favorite pumpkin recipes that are perfect for enjoying throughout the autumn months:

Classic Pumpkin Roll: A show-stopping dessert with a delicate pumpkin cake and creamy filling.
Fluffy Pumpkin Scones: Perfect for breakfast or an afternoon tea, with a hint of spice.
Soft Pumpkin Cookies: Pillowy soft cookies topped with a sweet glaze, a true crowd-pleaser.
Homemade Iced Pumpkin Spice Latte: Skip the coffee shop and make your favorite fall beverage at home.
Healthy Pumpkin Muffins: A lighter option that doesn’t skimp on flavor, perfect for a quick breakfast.
Decadent Pumpkin Bars with Cream Cheese Frosting: A moist, spiced cake-like bar with a generous layer of tangy frosting.

Pumpkin Cinnamon Rolls

4.7 out of 5 stars based on 21 reviews

Author: Ali
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour
Yield: 12 servings

Print Recipe

Description

These pumpkin cinnamon rolls are perfectly soft and chewy and topped with a heavenly maple cream cheese frosting. Easy to make and ready to go in about 1 hour!

Ingredients

For the Pumpkin Cinnamon Rolls:

1/2 cup milk (2% cow’s milk, skim, whole, or plain plant-based milk)
1/4 cup unsalted butter, softened
1 envelope (2 1/4 teaspoons) instant (“rapid rise”) yeast
3 1/2 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon fine sea salt
3/4 cup pumpkin purée (not pumpkin pie filling)
1 large egg

For the Cinnamon Filling:

1/4 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice

For the Maple Cream Cheese Frosting:

4 ounces (1/2 cup) cream cheese, softened
3 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1/4 cup maple syrup

Instructions

Heat the milk and butter. Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir to help melt and dissolve the butter. Continue heating in 20-second intervals, pausing after each to stir, until the butter is melted and the milk is warm but not hot to the touch (around 110°F or 43°C). If the mixture is too hot, let it cool for a few minutes.
Combine dry ingredients. In a separate medium bowl, whisk together 3 cups of the flour, granulated sugar, pumpkin pie spice, and salt until combined.
Mix the dough.
- Using a stand mixer: In the bowl of a stand mixer fitted with the dough-hook attachment, add the warm milk mixture and sprinkle the yeast on top, then give it a brief stir. Add the flour mixture, pumpkin purée, and egg, and beat on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough forms a ball and pulls away from the sides. (The dough will still be moist and slightly sticky). Continue beating for 5 minutes on medium-low speed.
- By hand: In a large mixing bowl, combine the warm milk mixture and yeast, stir briefly. Add the flour mixture, pumpkin purée, and egg. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead by hand for 5-7 minutes, until smooth and elastic.
Form the dough into a ball, place in a greased bowl, cover with a damp towel, and let it rest for 10 minutes.
Mix the cinnamon-sugar filling. While the dough rests, make your filling by whisking together the softened butter, granulated sugar, brown sugar, cinnamon, and pumpkin pie spice in a small mixing bowl until combined.
Roll out the dough. Once the dough is ready, turn it out onto a floured work surface. Use a floured rolling pin to roll the dough out into a large rectangle, about 10 x 15 inches in size. Spread the softened butter (from the cinnamon filling) evenly over the entire surface of the dough. Sprinkle the dough evenly with the cinnamon-sugar mixture, and gently pat it down into the butter.
Roll up the dough. Beginning at the 15-inch edge, tightly roll up the dough and pinch the final seam to seal. Use a piece of dental floss or a sharp knife to slice off and discard the half-inch of dough on each end. Cut the remaining dough into 12 equal rounds.
Let the dough rise. Place each of the cut cinnamon rolls into a greased 9 x 13-inch baking dish. Cover the dish with a damp towel, and leave it in a warm place to rise for 25 minutes. Heat the oven to 350°F (175°C).
Make the frosting. While the dough is rising, whisk the cream cheese, butter, vanilla extract, powdered sugar, and maple syrup together in a mixing bowl until smooth. If the frosting seems too thick, add an extra tablespoon of milk at a time until it reaches your desired consistency. If it is too thin, add extra powdered sugar.
Bake. Once the rolls have risen, uncover the dish and place it on the center rack of the oven. Bake for 15-20 minutes, or until the rolls are golden and cooked through. Transfer the baking dish to a wire rack and let the rolls cool for at least 5 minutes.
Frost. Drizzle or spread generously with the maple cream cheese frosting, serve warm, and enjoy!

Equipment

Ground Cinnamon
Maple Syrup
Pumpkin Purée
Microwave-safe bowl
Cooking thermometer
Stand mixer (optional, or mix by hand)
Rolling pin
9 x 13-inch baking dish
Wire rack
Dental floss (for cutting, optional)

Notes

Option To Make The Dough By Hand: If you do not have an electric stand mixer with a dough attachment, you can simply stir the ingredients together in a mixing bowl. Then turn the dough out onto a floured surface and knead by hand for 5-7 minutes until smooth and elastic.

Dental Floss Dough-Cutting: Simply break off a piece of floss about 12 inches long. Then carefully slide the floss under the dough to the exact location you want to “cut.” Pull the ends of the floss up and cross over the top of the dough. Then give the floss a gentle tug to cut all the way through the dough. This is the best method I’ve found to make a clean slice through the dough — although the standard knife method still works too.