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Overhead picture of a hand holding pumpkin cream cheese cinnamon rolls with more cinnamon rolls in the background.

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 rolls
Calories 670 kcal

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.

Nutrition

Calories: 670kcalCarbohydrates: 94gProtein: 10gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 107mgSodium: 339mgPotassium: 157mgFiber: 3gSugar: 43gVitamin A: 882IUVitamin C: 0.1mgCalcium: 80mgIron: 3mg
Keyword cinnamon, pumpkin, rolls
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