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Soft cinnamon roll cake squares with a swirled cinnamon sugar filling on a white plate. Treat yourself to Fluffy Pumpkin Cinnamon Rolls made from scratch! These golden rolls are filled with pumpkin, cinnamon, and nutmeg, then drizzled with a pumpkin cream cheese glaze. Ideal for brunch, Thanksgiving, or any fall gathering. Head to The Purple Pumpkin Blog for the complete recipe!
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Pumpkin Cinnamon Rolls

Golden, spiced rolls filled with pumpkin and topped with cream cheese frosting—these Pumpkin Cinnamon Rolls are a must-bake for fall!
Course Breakfast & Brunch, Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 18
Calories 113kcal
Author Michelle Ordever

Equipment

Ingredients

For the Dough

  • 1 cup milk
  • 1 tablespoon dry yeast
  • 3 tablespoons granulated white sugar
  • 2 eggs
  • ½ cup pumpkin purée
  • ½ cup unsalted butter melted
  • 2 cups self-rising flour (self-raising flour)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 tablespoons brown sugar

For the Frosting

  • 4 ounces cream cheese half of an 8-oz pack
  • ¼ cup powdered sugar (icing sugar/confectioner's sugar)
  • ¼ cup pumpkin purée
  • 2 tablespoons milk
US Customary - Metric

Instructions

  • Preheat oven to 320°F (160°C/Gas Mark 3).
  • Warm milk until just lukewarm, then stir in yeast and granulated sugar. Leave for 10 minutes until foamy.
  • Add melted butter and eggs, whisking gently until smooth.
  • Gradually mix in flour to form a dough.
    Close-up of flour and beaten eggs in a bowl, ready for baking, showing baking ingredients and process.
  • Knead lightly on a floured surface for 2–3 minutes. Return to bowl, cover, and let rise in a warm place for 30 minutes.
    Flour-dusted bread dough for baking on a white surface.
  • Roll dough into a rectangle. Spread pumpkin purée evenly over the surface.
    Cream cheese pumpkin filling with ground ginger, brown sugar, and pumpkin puree on a white surface.
  • Mix brown sugar, cinnamon, and nutmeg, then sprinkle across the dough.
    Close-up of cinnamon roll dough with filling on a white surface, ready for baking.
  • Roll into a log and cut into 1-inch slices.
    Close-up image of pumpkin pie fingers with flaky crust, showcasing autumn-inspired flavors and pumpkin filling inside.
  • Line a 13x9 inch baking pan with parchment paper and arrange rolls inside. Bake for 20 minutes, or until golden brown.
    Pumpkin cinnamon roll-ups baked with sweet filling, ideal for fall baking recipes.
  • While baking, whisk cream cheese, powdered sugar, pumpkin purée, and milk until smooth. Add a splash of water if needed to thin.
    Creamy pumpkin cinnamon roll frosting being mixed with a whisk in a white bowl.
  • Spread frosting over warm rolls, let set for 5–10 minutes, and sprinkle with cinnamon. Serve and enjoy!
    Overhead shot of a tray of pumpkin cinnamon rolls with several removed. A bowl of pumpkin glaze is on the side.

Notes

Tips

  • Use fresh yeast for the best rise.
  • Add a pinch of cloves or allspice for an extra spicy kick.
 

Substitutions

  • Replace self-rising flour with all-purpose flour + 1 teaspoon baking powder + ½ teaspoon salt.
 

Leftovers

  • Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
 

Freezing

  • Freeze baked, unfrosted rolls in a freezer-safe container for up to 2 months. Thaw, warm, and add the frosting before serving.
 
Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition

Calories: 113kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 26mg | Sodium: 34mg | Potassium: 78mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1726IU | Vitamin C: 0.4mg | Calcium: 35mg | Iron: 0.4mg