Pumpkin Cream Cheese Cinnamon Rolls

My Pumpkin Cream Cheese Cinnamon Rolls are the coziest fall bake: soft, fluffy rolls swirled with pumpkin spice filling and finished with a rich cream cheese frosting. They’re a sweet mash-up of pumpkin bread, cinnamon rolls, and cheesecake, all in one irresistible pan.

I love baking these when the mornings start to feel crisp and cool. The smell of cinnamon, nutmeg, and pumpkin filling the kitchen makes them impossible to resist, and pulling a warm tray of gooey rolls out of the oven always feels like the best kind of comfort.

These rolls are perfect for fall mornings, when pumpkin season is in full swing and warm spices just feel right. I especially love them for Thanksgiving morning—served with coffee before the big meal—or for a festive Christmas brunch where they bring a cozy, seasonal twist.

Or, if you are like me, enjoy these at the end of August when PSL season starts!!

They’re also perfect for weekend baking projects with family or friends. Whether you’re hosting a brunch, gifting a pan to neighbors, or simply baking for yourself, these rolls make any occasion feel special.

If you loved these Pumpkin Cream Cheese Cinnamon Rolls, you should also try my Apple Pie Cinnamon Rolls for another cozy, fruity twist, my Banana Cinnamon Rolls for something sweet and nostalgic, or my Chocolate Espresso Cinnamon Rolls for a tangy, sourdough version.

Ingredients

For the dough

• whole milk
• pumpkin purée
• granulated sugar
• active dry yeast
• unsalted butter, melted
• eggs
• all-purpose flour
• kosher salt
• ground cinnamon
• ground nutmeg

For the filling

• unsalted butter, softened
• light brown sugar, packed
• ground cinnamon
• ground ginger (optional)

For the cream cheese frosting

• cream cheese, softened
• unsalted butter, softened
• powdered sugar, sifted
• vanilla extract
• kosher salt
• milk

See recipe card for quantities.

Four-Step Overview

Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.

Step 1: Make the dough: Mix yeast, milk, pumpkin, butter, eggs, flour, salt, and spices. Knead until smooth.

Step 2: First rise: Let the dough rise until doubled, then mix the filling.

Step 3: Shape and fill: Roll dough into a rectangle at least 12x18 inches, spread filling, roll up, and cut into 12 1-inch rolls. Arrange in pan and rise again.

Alternatively, you can cut them into 12 1-inch strips and roll them up individually (my favorite way to make them).

Step 4: Bake and frost: Bake until golden, then frost with cream cheese icing while warm.

Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.

Substitutions

• Pumpkin purée: Use sweet potato purée for a slightly different but still cozy flavor.
• Butter: Plant-based butter works for both the dough and frosting.
• Yeast: Instant yeast can be substituted; skip the activation step and add directly to flour.
• Milk: Nondairy milk works in both the dough and frosting.

Variations

• Maple cream cheese frosting: Add 1–2 tablespoons of maple syrup to the frosting for extra fall flavor, omitting the milk/cream.
• Nutty filling: Add chopped pecans or walnuts to the filling for crunch.
• Pumpkin spice blend: Swap the cinnamon and nutmeg with a pumpkin spice mix for deeper spice.
• Mini rolls: Slice into smaller pieces and bake in a muffin tin for individual rolls.

Equipment

• Stand mixer with dough hook
• Mixing bowls
• Measuring cups and spoons
• Kitchen scale
• Rolling pin
• 9x13-inch baking dish
• Sharp knife or bench scraper
• Wire cooling rack
• Offset spatula

Storage

These rolls are best the day they’re baked, but you can store leftovers covered at room temperature for 1 day or in the refrigerator for up to 4 days. Reheat gently in the microwave or oven before serving.

They also freeze beautifully. Wrap baked, frosted (or unfrosted preferrably) rolls tightly in plastic wrap and foil, freeze for up to 2 months, then thaw overnight in the fridge. Warm before frosting and serving.

Overnight Instructions:

• Prepare the rolls as directed through the shaping step: mix the dough, let it rise, make the filling, roll up, cut, and arrange in the greased 9×13-inch pan.
• Cover tightly with plastic wrap or a reusable cover, then refrigerate overnight (8–16 hours). The slow, cold rise will develop flavor and keep the dough from over-proofing.
• The next morning, remove the pan from the refrigerator and let the rolls sit at room temperature for 45–75 minutes until noticeably puffy. If your kitchen is cool, it may take closer to the full 75 minutes.
• Preheat oven to 350°F (175°C) during the last 20 minutes of proofing.
• Bake as directed for 30 minutes, or until lightly golden on top.
• Frost and serve while warm for the softest, gooeyest rolls.

Related

Looking for other recipes like this? Try these:

Pumpkin Cream Cheese Cinnamon Rolls

Audrey

Pumpkin Cream Cheese Cinnamon Rolls are fluffy pumpkin-spiced rolls filled with brown sugar cinnamon and topped with creamy frosting. Perfectly cozy, gooey, and festive, they’re ideal for fall mornings, Thanksgiving brunch, or holiday baking.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rest Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 rolls

Equipment

• Stand mixer with dough hook
• Mixing bowls
• Measuring cups and spoons
• Kitchen Scale
• Rolling Pin
• 9x13-inch baking dish
• Sharp knife or bench scraper
• Wire cooling rack
• Offset spatula

Ingredients

  

For the dough

• 240 g whole milk 1 cup, warmed to 110°F (43°C)
• 100 g pumpkin purée ⅓ cup + 1 tbsp
• 100 g granulated sugar ½ cup
• 7 g active dry yeast 2 ¼ tsp
• 115 g unsalted butter ½ cup, melted and slightly cooled
• 2 large eggs room temperature
• 780 g all-purpose flour 6.5 cups
• 1 ½ teaspoon kosher salt
• 1 ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

For the filling

• 170 g unsalted butter ¾ cup, softened
• 220 g light brown sugar packed (1 cup)
• 1 ½ tablespoon ground cinnamon
• ½ teaspoon ground ginger optional for warmth

For the cream cheese frosting

• 113 g cream cheese ½ cup, softened
• 60 g unsalted butter ¼ cup, softened
• 180–200 g powdered sugar 1 ½–1 ⅔ cups, sifted
• 1 teaspoon vanilla extract
• Pinch of salt
• 1–2 teaspoon milk as needed for texture

Instructions

 

• Activate the yeast: In the bowl of a stand mixer, whisk warm milk, pumpkin purée, sugar, and yeast. Let sit 5–10 minutes until foamy.
• Make the dough: Add melted butter, eggs, flour, salt, cinnamon, and nutmeg. Using the dough hook, knead on medium speed for 6–8 minutes until smooth and slightly tacky.
• First rise: Transfer dough to a greased bowl, cover, and let rise in a warm spot for 1–1 ½ hours, or until doubled in size.
• Prepare the filling: In a small bowl, mix softened butter, brown sugar, cinnamon, and ginger until well combined.
• Shape the rolls: Punch down the dough and roll into a 12×18-inch rectangle. Spread filling evenly over the surface. Roll up tightly from the long side, then cut into 12 even pieces. Arrange in a greased 9×13-inch pan.
• Second rise: Cover and let rise for 45–60 minutes, until puffy. Meanwhile, preheat oven to 350°F (175°C).
• Bake: Bake for 30 minutes, until lightly golden on top.
• Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; mix until creamy, adding milk if needed for a spreadable consistency.
• Frost and serve: Spread frosting over warm rolls and serve immediately for gooey goodness.

Notes

Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.

Overnight Instructions:

• Prepare the rolls as directed through the shaping step: mix the dough, let it rise, make the filling, roll up, cut, and arrange in the greased 9×13-inch pan.
• Cover tightly with plastic wrap or a reusable cover, then refrigerate overnight (8–16 hours). The slow, cold rise will develop flavor and keep the dough from over-proofing.
• The next morning, remove the pan from the refrigerator and let the rolls sit at room temperature for 45–75 minutes until noticeably puffy. If your kitchen is cool, it may take closer to the full 75 minutes.
• Preheat oven to 350°F (175°C) during the last 20 minutes of proofing.
• Bake as directed for 25–28 minutes, until lightly golden on top.
• Frost and serve while warm for the softest, gooeyest rolls.

 

 Audrey’s Tip: If you want extra gooey centers, drizzle 2–3 tablespoons of heavy cream over the rolls right before baking—this softens the swirl layers and makes the filling almost caramel-like.

Storage: These rolls are best the day they’re baked, but you can store leftovers covered at room temperature for 1 day or in the refrigerator for up to 4 days. Reheat gently in the microwave or oven before serving.

They also freeze beautifully. Wrap baked, unfrosted rolls tightly in plastic wrap and foil, freeze for up to 2 months, then thaw overnight in the fridge. Warm before frosting and serving.

Keyword cinnamon, pumpkin, rolls