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 truly nothing like waking up to the smell of freshly baked rolls, especially when they’re as cozy and irresistible as this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe. The tender pumpkin-infused dough swirled with spiced filling and topped with luscious cream cheese frosting makes breakfast feel like a warm hug.

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

This Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe is one of those baking projects I keep coming back to because it’s the perfect blend of seasonal flavors and soft, pillowy texture. Plus, the creamy frosting on top? Pure magic.

Rich Pumpkin Flavor: The dough itself is infused with pumpkin puree, giving these rolls a moist, tender crumb and subtle fall flavor in every bite.
Perfectly Spiced Filling: The pumpkin pie spice and brown sugar filling hits all the warm notes that feel comforting and seasonal.
Fluffy & Soft Texture: Using the tangzhong method makes the dough extra soft and keeps the rolls fresh longer.
Decadent Cream Cheese Frosting: Lightly cinnamon-spiced and creamy, it adds the perfect sweet finish without overpowering the pumpkin.

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 plays an important role—whether it’s for flavor, texture, or that perfect rise. I always recommend using fresh pumpkin puree and good-quality cream cheese for the best results.

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 the gluten structure needed for a soft yet sturdy dough that rises beautifully.
Instant Yeast: Makes the dough rise reliably and quickly, giving you a light texture.
Pumpkin Puree: Moisturizes the dough and infuses seasonality with its subtle sweetness.
Pumpkin Pie Spice: Adds that classic blend of cinnamon, nutmeg, and cloves for warmth in the filling and frosting.
Cream Cheese: For a tangy, creamy frosting that complements the pumpkin without overwhelming it.
Butter: Keeps everything rich whether in the dough, filling, or topping.
Sugar (both granulated and brown): Brown sugar adds moisture and depth to the filling, while granulated sugar sweetens the dough just right.
Heavy Cream & Egg: These enrich the dough, creating a tender crumb that melts in your mouth.
Tangzhong (flour & water paste): This technique helps keep the rolls soft and fresh longer.

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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 flexible it is. You can tweak the spices, swap out the brown sugar for maple syrup, or even add nuts for some crunch — feel free to make it your own!

Spice it up: I sometimes add a pinch of cardamom for a subtle citrusy twist, which my friends love.
Dairy-Free Option: Using plant-based butter and cream cheese works well, just make sure they’re nice and firm for spreading.
Extra Topping: Toasted pecans sprinkled on the frosting add a lovely texture contrast.

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

Step 1: Make the Tangzhong (the secret to soft rolls!)

Start by whisking bread flour and water in a small saucepan over medium heat. Keep whisking until it thickens into a smooth paste—this usually takes about 4-5 minutes. Tangzhong keeps your rolls super soft and fresh longer, so don’t skip this step! Once done, scrape it into a bowl and let it cool while you prep the dough.

Step 2: Mix the Pumpkin Dough

In your mixer bowl, combine bread flour, sugar, yeast, and sea salt. Add cream, pumpkin puree, egg, and the cooled tangzhong. Knead with the dough hook on low speed just until a rough dough forms. Then, while the mixer runs, add softened butter tablespoon by tablespoon, letting it fully absorb before adding more. Keep kneading for about 8-10 minutes until the dough’s smooth and elastic. It’ll be delightfully tacky but manageable.

Step 3: Rest the Dough and Prepare Filling

Form the dough into a nice round ball, place it back in the bowl, cover with plastic wrap, and let it rest for 30 minutes. While it’s resting, whip up the filling by combining butter, brown sugar, pumpkin puree, flour, and pumpkin pie spice until smooth and spreadable.

Step 4: Roll Out Dough & Add Filling

Lightly flour your workspace, then roll the dough into a 15×21-inch rectangle. Spread the pumpkin pie filling evenly over the dough, leaving a half-inch border clear at one edge. This blank edge helps seal the rolls when you roll them up.

Step 5: Cut and Arrange Rolls

Using a pizza cutter or sharp knife, slice the dough 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. Cover and let rise for 1-2 hours until doubled in size—this part is magic; you'll see the dough get all fluffy and light.

Step 6: Add Crumb Topping & Bake

Mix melted butter, flour, sugar, and cornstarch to form crumb topping. Sprinkle this generously over the risen rolls. Bake in a preheated 325°F (162°C) oven for 30-40 minutes until a thermometer reads 180°F in the center. The crumb topping adds a delightful texture contrast that I look forward to every time!

Step 7: Whip Up Your Cream Cheese Frosting

While the rolls bake, beat cold cream cheese and butter until smooth. Gradually add powdered sugar, then mix in heavy cream, vanilla, and cinnamon. Keep beating until it’s light and fluffy—this frosting is the perfect tangy, sweet pairing for the pumpkin rolls.

Step 8: Cool and Frost

After baking, let the rolls cool in the pan for about 15 minutes—it helps the frosting spread easier without melting completely. Then slather on the cinnamon cream cheese frosting while they’re still slightly warm for gooey, dreamy indulgence.

Top Tip

After making this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe a bunch of times, I've learned a few things that make a huge difference in the outcome. These little tips are what take your rolls from good to absolutely unforgettable.

Use the Tangzhong Method: This step might feel like extra work, but trust me—the softness and freshness it adds is worth it every time.
Measure Flour Properly: Flour can quickly ruin your dough if you add too much. I always spoon and level or use a kitchen scale to make sure it’s just right.
Don’t Rush the Rise: Let the rolls double in size for the fluffiest texture. It might look slow at times, but patience here is key!
Cool Before Frosting: Spread the frosting when rolls are warm, not hot. If they’re too hot, frosting melts away; too cool, and it’s tough to spread.

How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

pumpkin cinnamon rolls - Serving Suggestion

Garnishes

I usually keep it classic with just the crumb topping and cream cheese frosting, but sometimes I love a light sprinkle of toasted pumpkin seeds or finely chopped toasted pecans on top for a little crunch and a nutty flavor. It adds great texture without distracting from the warm pumpkin goodness.

Side Dishes

These rolls shine all on their own, but I like to serve them alongside a hot cup of spiced chai or a simple latte. For a brunch spread, a fresh fruit salad or creamy scrambled eggs balance the sweet, spiced rolls nicely.

Creative Ways to Present

For a festive brunch, I’ve arranged these rolls in a wreath shape on a round pan, letting the center hole fill with fresh berries or whipped cream. It makes an eye-catching centerpiece that’s both pretty and delicious!

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 3 days. If your kitchen’s warm, I recommend refrigerating and bringing them back to room temp before reheating to keep the texture soft.

Freezing

These rolls freeze beautifully! Pop them into a freezer-safe container or bag, separated by parchment to avoid sticking. When you’re ready to enjoy, thaw overnight in the fridge and warm gently for that just-baked feel.

Reheating

I reheat leftover rolls in the microwave for about 20 seconds or in a 350°F oven for 10-15 minutes wrapped loosely in foil. Just add a fresh spoonful of frosting or a little butter if they feel dry—still tastes amazing!

Frequently Asked Questions:

Can I use canned pumpkin for this recipe?

Absolutely! Just be sure to use plain canned pumpkin puree, not pumpkin pie filling which has added sugars and spices. Using real pumpkin puree helps keep the dough moist and flavorful.

Why is the tangzhong method important for this recipe?

Tangzhong is a simple paste of flour and water cooked together that allows the dough to retain moisture and results in incredibly soft, fluffy rolls that stay fresh longer. It’s a game changer for any enriched dough recipe!

Can I make these rolls ahead of time?

Yes! You can assemble the rolls and refrigerate them overnight before baking. Just make sure to take them out of the fridge to come to room temperature and rise fully before baking to get that perfect puffiness.

How should I store leftover pumpkin cinnamon rolls?

Store leftover rolls in an airtight container at room temperature for 2-3 days or in the fridge up to 5 days. Reheat gently in the microwave or oven for best texture and flavor. You can also freeze for longer storage.

Final Thoughts

This Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe holds a special place in my kitchen, especially when fall rolls around. It’s that perfect blend of cozy spices, tender texture, and a frosting that feels like a sweet reward for your effort. Honestly, once you try these, you’ll want to keep this recipe in your repertoire forever. So pull on your apron, grab your pumpkin puree, and make some memories rolling out this batch—you won’t regret it!