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 truly magical about the smell of warm, spiced dough baking in the oven—and that’s exactly what you get with this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe. Each bite offers moist, tender pumpkin goodness wrapped in cinnamon-scented rolls, topped with the creamiest frosting. It’s the perfect way to cozy up any morning or impress your guests at brunch!

The image shows a close-up of soft cinnamon rolls with three layers: the bottom layer is a golden-brown baked dough with a slightly crispy texture, the middle layer has swirls of cinnamon spice creating a rich, reddish-brown color, and the top layer is a creamy beige icing drizzled thickly over the rolls with pieces of chopped nuts sprinkled on the icing. The rolls are on a baking tray with a white marbled texture underneath them. The 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

I can’t get enough of this recipe—it feels like fall wrapped in dough! What really stands out is how the pumpkin puree adds moisture and subtle sweetness without overpowering the cinnamon spice. Plus, the cream cheese frosting brings everything together in a luscious, dreamy way.

Perfectly Soft Dough: Using the tangzhong method gives these rolls an incredibly tender and pillowy texture that’s hard to beat.
Balanced Pumpkin Flavor: The pumpkin pie filling adds just the right amount of spice and moisture, not too heavy or sweet.
Cream Cheese Frosting Magic: That cinnamon-spiced frosting isn’t just delicious—it adds a creamy finish that keeps the rolls feeling fresh.
Great for Entertaining: These rolls can be made ahead, frozen, and reheated—ideal for holiday breakfasts or weekend treats.

The image shows a close-up of several thick cinnamon rolls arranged next to each other on a white marbled surface, all covered with a smooth, creamy beige icing that has a slightly shiny texture. The rolls have a golden brown color peeking through the icing, showing their soft, fluffy layers. Scattered on top of the icing are small clusters of toasted pumpkin seeds, adding a crunchy texture and dark green to brown color contrast. The combination of the rolls, the icing, and the seeds creates a rich, inviting, and textured look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe has a role that elevates the final product. From the tangzhong that creates the perfect dough structure, to using real pumpkin puree rather than canned pie filling to keep things fresh, choosing the right ingredients makes all the difference.

Flat lay of a small mound of fine bread flour, a small mound of granulated sugar, a small mound of light brown sugar, a small mound of all-purpose flour, a small mound of cornstarch, a few teaspoons of pumpkin pie spice in a neat pile, two small white ceramic bowls—one with smooth orange pumpkin puree and one with pale orange heavy cream, three whole large eggs with clean brown shells, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl with smooth cold cream cheese, a small white ceramic bowl of powdered sugar, and a small white ceramic bowl of golden water arranged symmetrically 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: Provides higher protein content, which means stronger gluten development and fluffier rolls.
Instant Yeast: Ensures a steady rise and a soft texture without any fuss.
Pumpkin Puree: Adds moisture and a natural autumn flavor without making the dough too wet.
Heavy Cream: Enriches the dough for a tender crumb.
Unsalted Butter: Used both in the dough and filling, it contributes richness and helps make the rolls soft and flavorful.
Brown Sugar: Gives a caramel-like sweetness and pairs beautifully with the pumpkin spice.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves that brings that classic fall warmth.
Cream Cheese: The base for the frosting, it adds tang and balances out the sweetness perfectly.
Powdered Sugar: For a smooth, luscious frosting texture.

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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

One of my favorite things about this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe is how easy it is to tweak for your own taste or dietary needs. Don’t be shy about experimenting—it’s part of the fun!

Variation: I like swapping the pumpkin pie spice with chai spice blend for a slightly different warming note that my family really enjoys.
Dairy-Free Option: Try using coconut cream instead of heavy cream and a dairy-free cream cheese alternative to make these vegan-friendly.
Nutty Add-Ins: Chopped pecans sprinkled inside the filling add a lovely texture and a subtle crunch.
Sweetness Level: If you prefer your rolls less sweet, reduce the brown sugar in the filling by a quarter cup—it still tastes amazing.

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

Step 1: Prepare the Tangzhong Starter

Start by whisking together bread flour and water in a small saucepan over medium heat. Keep stirring constantly—this little bit of elbow grease prevents lumps and builds a smooth, pudding-like paste that’s key for soft, fluffy rolls. Once it thickens, scrape it into a bowl and let it cool while you prep the rest. Trust me, this step is a game changer for dough texture.

Step 2: Mix the Dough

In your stand mixer, combine the dry ingredients—bread flour, sugar, instant yeast, and salt. Add the wet ingredients: heavy cream, pumpkin puree, egg, and the cooled tangzhong. Using your dough hook, knead on low until the mixture comes together into a rough ball.

Now for the butter: add it gradually, half a tablespoon at a time, letting each bit incorporate fully before adding more. Kneading here is crucial—it takes about 8-10 minutes until your dough is smooth and elastic. Patience at this stage rewards you with tender rolls that rise beautifully.

Step 3: First Rise and Shaping

Shape the dough into a smooth ball by pulling the edges underneath—it helps create surface tension for a nice rise. Place it in a lightly greased bowl, cover with plastic wrap, and let it rest for about 30 minutes. This rest softens the gluten and makes rolling out much easier.

Once rested, roll the dough on a floured surface into a rectangle. Spread your luscious pumpkin pie filling evenly, then cut into strips and roll each up tightly. Arrange the rolls close together in your baking dish, cover, and set aside for a second rise until doubled—usually 1-2 hours. This step fills your kitchen with the most wonderful scent, so enjoy the anticipation!

Step 4: Bake and Add Crumb Topping

While the rolls are rising, preheat your oven to 325°F (162°C). Just before baking, mix together the crumb topping ingredients until crumbly and sprinkle it generously over the rolls. This adds a subtle sweet crunch that balances the soft dough perfectly.

Bake for 30-40 minutes, checking for doneness with an instant-read thermometer; it should read about 180°F in the center. The crumb topping will be golden and deliciously crisp.

Step 5: Make the Cream Cheese Frosting

While your rolls are baking, whip up the cinnamon cream cheese frosting. Beat cold cream cheese with room-temperature butter until smooth, then gradually mix in powdered sugar. Keep beating until fluffy, then add vanilla, cinnamon, and heavy cream to create that irresistible spread. The frosting's slight tang and spice perfectly complement the pumpkin rolls.

Step 6: Frost and Enjoy!

Once the rolls come out of the oven, let them cool for about 15 minutes. This allows the rolls to set a bit so the frosting doesn’t melt right off but remains soft enough to spread easily. Slather the cinnamon cream cheese frosting generously on top, and dig in while they’re still warm and irresistible!

Top Tip

Over the years, I’ve learned a few tips that really help these Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe turn out perfectly every time.

Measure Flour Correctly: Too much flour can make the dough tough, so I always spoon flour into my measuring cup or better yet, use a kitchen scale for accuracy.
Don’t Rush the Rise: Let your dough double in size during the second rise—it adds airiness and lightness you’ll notice in every bite.
Butter Temperature Matters: Using butter that’s cooled to room temperature but not melted allows it to incorporate smoothly without making the dough oily.
Frosting Timing: Wait at least 15 minutes after baking before frosting to avoid it melting off completely, but not so long the rolls lose warmth and freshness.

How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Pumpkin Cinnamon Rolls - Serving Suggestion

Garnishes

I keep these simple—sometimes a sprinkle of chopped toasted pecans or a light dusting of extra cinnamon adds just the right finishing touch. If you’re feeling festive, a drizzle of maple glaze can also be lovely.

Side Dishes

Pair these pumpkin cinnamon rolls with a warm cup of spiced chai or freshly brewed coffee for breakfast. For brunch, I love serving them alongside crispy bacon or a fresh fruit salad to balance the sweetness.

Creative Ways to Present

For special gatherings, arrange the rolls in a circular pattern on a large platter and drizzle with your cream cheese frosting. Add small edible flowers or a few sprigs of fresh rosemary for a rustic, autumn-inspired centerpiece that guests will admire before diving in.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover rolls in an airtight container at room temperature if they’ll be eaten within 2-3 days. For longer freshness, the refrigerator works well for up to 5 days—just bring them back to room temp before reheating for best results.

Freezing

I often freeze these rolls right after assembling but before the second rise. I wrap them tightly in plastic wrap and foil, so they keep well for up to 3 months. When ready to bake, thaw and complete the second rise before baking as usual.

Reheating

To reheat, I pop individual rolls in the microwave for 20-30 seconds or warm them in a 350°F oven wrapped in foil for about 10 minutes. Then, I add a fresh smear of cream cheese frosting if needed—it tastes just like freshly baked!

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of puree?

I recommend sticking with plain pumpkin puree rather than the pie filling because the filling contains extra sugars and spices that can throw off the balance of the dough and filling. Puree gives you full control over flavor and sweetness.

How do I know when the dough has risen enough?

You want the dough to roughly double in size during both rises. A good test is gently pressing your finger into the dough—it should leave an indentation that slowly fills back in. This means it's risen properly and ready for the next step.

Can I make these rolls gluten-free?

Unfortunately, the tangzhong method and bread flour are essential for the structure and softness of these rolls, so converting this recipe to gluten-free would require a complete overhaul with specialty flours and xanthan gum. For now, this recipe is best suited for those comfortable with wheat flour.

What’s the best way to reheat leftover rolls?

To keep the texture soft, reheat leftover rolls in the microwave for about 20-30 seconds or warm them in a 350°F oven wrapped in foil for about 10 minutes. Adding a bit of fresh cream cheese frosting after reheating revives that just-baked feeling.

Final Thoughts

This Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe holds a special place in my kitchen and my heart. It’s more than just a delicious seasonal treat—it’s a chance to slow down, share something homemade, and savor the spicy, comforting flavors of fall. I hope you’ll give it a try and make it your own. Nothing beats the joy of pulling fresh, sticky rolls from the oven surrounded by good company. Enjoy every bite!