Pumpkin Cinnamon Roll Recipe: Soft Yeast Rolls with Cream Cheese Frosting

By Aquarium Guides Editorial Team · Updated November 9, 2026

Last Updated: November 9, 2026

Pumpkin cinnamon rolls combine two bakery favorites: the pillowy texture of an enriched yeast dough and the warm color and gentle flavor of pumpkin. The puree goes into the dough itself, which keeps the crumb moist for a day or two longer than a standard roll, while a brown sugar and cinnamon filling and a tangy cream cheese frosting finish them off.

This recipe makes 12 large rolls. You can bake them the same morning with a two-stage rise, or assemble them the night before and let them rise slowly in the refrigerator. Plan on about 3 hours start to finish for the same-day method, most of it hands-off.

Ingredients

Dough

• 3/4 cup (180 ml) whole milk, warmed to about 110°F (43°C)
• 2 1/4 teaspoons (1 packet) active dry or instant yeast
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (115 g) canned pumpkin puree
• 1 large egg, plus 1 egg yolk, at room temperature
• 4 tablespoons (57 g) unsalted butter, melted
• 3 1/4 to 3 1/2 cups (410 to 440 g) all-purpose or bread flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon salt

Filling

• 1/2 cup (100 g) packed dark brown sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 tablespoons (57 g) unsalted butter, very soft

Cream cheese frosting

• 4 ounces (113 g) cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1 cup (120 g) powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Instructions

1. Activate the yeast. Stir the warm milk, yeast, and 1 teaspoon of the sugar together in a large bowl. Let it stand 5 to 10 minutes until foamy. If nothing happens, the yeast is old or the milk was too hot or cold, so start again.
2. Mix the dough. Add the remaining sugar, pumpkin, egg, yolk, and melted butter and whisk. Add 3 cups of flour, the cinnamon, ginger, and salt. Stir until a shaggy dough forms.
3. Knead. Knead on a floured surface for 8 to 10 minutes, or 6 minutes with a stand mixer and dough hook, adding flour a tablespoon at a time until the dough is soft, smooth, and slightly tacky. It should pass the windowpane test: a small piece stretches thin without tearing.
4. First rise. Place the dough in a greased bowl, cover, and let rise in a warm spot for 60 to 90 minutes until doubled in size.
5. Roll out. Turn the dough onto a lightly floured counter and roll it into a rectangle about 12 by 18 inches, with a long side facing you.
6. Fill. Spread the soft butter over the dough, leaving a 1/2 inch border on the far edge. Mix the brown sugar, cinnamon, and nutmeg, and sprinkle evenly over the butter.
7. Roll and cut. Starting at the long edge nearest you, roll the dough into a tight log and pinch the seam closed. Slide a length of unflavored dental floss or thread beneath the log, cross it over the top, and pull to cut 12 even slices. Floss gives cleaner cuts than a knife, which can squash the spiral.
8. Second rise. Arrange the rolls cut-side up in a greased 9 by 13-inch baking dish. Cover and let rise 30 to 45 minutes until puffy and touching.
9. Bake. Preheat the oven to 350°F (175°C). Bake 24 to 28 minutes until the tops are golden and the center roll reads about 190°F (88°C) on an instant-read thermometer. Tent with foil if the tops brown too fast.
10. Frost. While the rolls cool for 10 minutes, beat the cream cheese and butter until smooth, then mix in the powdered sugar, vanilla, and enough milk to reach a spreadable consistency. Spread over the warm rolls so it melts into the crevices.

Make-Ahead Option

After placing the cut rolls in the pan, cover tightly and refrigerate for 8 to 14 hours. In the morning, set the pan on the counter for 45 to 60 minutes while the oven heats, then bake as directed. The slow chill develops a slightly richer, more yeasty flavor.

Tips

• Check the milk temperature. Above 120°F can kill yeast. It should feel comfortably warm on the inside of your wrist, not hot.
• Do not overload with flour. Pumpkin dough is stickier than plain dough. A slightly tacky dough makes softer rolls.
• Use very soft butter in the filling. Melted butter leaks out and can leave dry, hollow rolls. Spreadable butter stays put.
• Roll tightly. A loose roll bakes with gaps between the layers.
• Check the center roll. The middle bakes last. If it is still doughy, return the pan to the oven for 5 minutes.
• Frost warm, not hot. Piping-hot rolls will turn the frosting into a thin glaze, which is fine for taste but less pretty.

Variations

Storage

Store frosted rolls covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual rolls in the microwave for 15 to 20 seconds, or wrap in foil and warm at 300°F for 10 minutes. Unfrosted baked rolls freeze well for up to 2 months when wrapped tightly. You can also freeze the shaped, unbaked rolls in the pan; thaw overnight in the refrigerator, rise on the counter, and bake as usual.

Troubleshooting

Most of these problems come down to dough hydration and oven temperature. Use an oven thermometer if you suspect your oven runs hot or cool.

FAQ

Why are my cinnamon rolls dry?

Overbaking and too much flour are the usual causes. Stop adding flour once the dough is slightly tacky, and pull the rolls when the center reaches about 190°F.

Can I use fresh pumpkin?

Yes, as long as it is well drained and thick like canned puree. Excess water makes the dough hard to handle.

Can I use instant yeast?

Yes. Mix it directly with the flour and reduce the first rise by about 15 minutes, watching the dough rather than the clock.

Why didn’t my dough rise?

The yeast may be expired, the liquid too hot, or the room too cold. Move the bowl to a slightly warmer spot, such as an oven with only the light on, and give it extra time.

Best Gucci Horsebit Leather Loafers to Buy

6 Best Chamber Vacuum Sealers (November 2026)

Boulevardier Cocktail Recipe: The Whiskey Negroni, Explained