The Sweet Occasion

  • RECIPES
  • BAKING TIPS
  • ABOUT
  • CONTACT
menu icon
go to homepage
  • RECIPES
  • BAKING TIPS
  • ABOUT
  • CONTACT
search icon
Homepage link
  • RECIPES
  • BAKING TIPS
  • ABOUT
  • CONTACT
×
The Sweet Occasion » Recipes » Breakfast

Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

Published: Oct 9, 2019 · Modified: Nov 22, 2024 by Maria Pagiotas · Leave a Comment

66 shares
Jump to Recipe·Print Recipe

Indulge in soft and fluffy Pumpkin Cinnamon Rolls filled with pumpkin butter and warm spices and swirled with a luscious maple cream cheese frosting. With overnight prep options, this irresistible fall treat is perfect for even a busy baker!

Pumpkin cinnamon rolls baked and topped with maple cream cheese frosting in a metal rectangular pan.

Save This Recipe! 💌

We'll email this post to you, so you can come back to it later!

There’s nothing like waking up on a Saturday morning to the aroma of homemade cinnamon rolls baking. Once the excitement settles, my three kiddos try to decide who gets the two middle rolls. (I couldn’t agree more—they’re the softest and best options!).

Come September, we love infusing fall flavors into our baking, from baked apple cider donuts to  Nutella pumpkin muffins. So, I couldn’t resist adding a pumpkin twist to our favorite breakfast treat. These pumpkin cinnamon rolls are the perfect cozy treat to kick off a crisp autumn weekend and trust me, they won’t last long once they’re out of the oven!

What Makes These The Best Pumpkin Cinnamon Rolls?

I cannot resist homemade sweet rolls! It’s one of my favorite breakfast recipes, and I wanted to make sure these were the best pumpkin spice rolls. Here’s the breakdown:

  • Pillowy soft dough: this enriched dough is made with milk, an egg, and pumpkin puree to create an incredibly soft and tender roll.
  • Pumpkin butter filling: pumpkin puree is combined with softened butter for a delicious filling that emphasizes they are PUMPKIN cinnamon rolls.
  • Maple-infused frosting: sweet rolls aren’t complete without luscious cream cheese frosting. Adding maple syrup and a hint of cinnamon takes these fall rolls to the next level.
  • Three options for easy prep: While raising three kids and running a blog, I know what it’s like to have a busy schedule! I’ve included options for spreading the prep over two days to fit into your schedule so you can enjoy a freshly baked breakfast without waking up at 5 am!
Overhead shot of a pumpkin cinnamon roll in a plate with cinnamon sticks.

Ingredients Notes

  • All-purpose flour: Perfect for creating a soft, tender, and fluffy texture. Bread flour works too, but the rolls will be chewier, and you’ll need to increase the milk in the dough slightly.
  • Yeast: I use instant yeast (rapid or quick-rise yeast). You can add it straight to the dough. If you use active dry yeast, dissolve it in the milk before adding it to the dough.
  • Pumpkin pie spice: If you don’t have pumpkin pie spice on hand, mix 1 tablespoon ground cinnamon, ¾ teaspoon ground nutmeg, ¾ teaspoon ground ginger, and ½ teaspoon ground cloves.  Use 2 teaspoons of the mixture for the dough and the rest for the filling.
  • Butter: I use unsalted butter to control the amount of salt in the recipe. If you have salted butter, that’s okay to use for this recipe.
  • Pumpkin: Use pure pumpkin puree, not pumpkin pie mix. There should be no flavors added! For the filling, make sure to use a paper towel to dab out any extra moisture.
  • Milk: Helps create a soft and fluffy dough. You can use any milk, but whole milk will give you the best texture. Use warmed milk.
  • Cream cheese. Use block-style cream cheese. It has a dense, firm texture that is perfect for making frosting. Bring your cream cheese to room temperature to create a smooth and creamy frosting.

See the recipe card below for a full list of ingredients and measurements.

Step-By-Step Instructions

How To Make The Dough

Step 1 - Whisk dry ingredients. Give the flour, yeast, pumpkin pie spice, and salt a good mix.

Step 2 - Whisk the wet ingredients. Mix the butter, sugar, pumpkin, and egg in a stand mixer bowl.

Step 3 - Add the dry ingredients and milk. Start with adding half of the flour mixture and all of the milk. Use the dough hook to mix. Then add the remaining flour mixture and mix for 5-7 minutes. Check the dough to see if it's smooth (slightly sticky is okay). If it's very sticky, mix in up to an extra 65 g (½ cup) of flour.

Step 4 - First rise. Lightly coat the dough with oil. Cover the mixing bowl and allow the dough to double in size (about 1 hour).

How To Assemble The Rolls

Step 1 - Roll out. Transfer the dough to a lightly floured work surface. Use a rolling pin to stretch the dough into a 12x18-inch rectangle. I always like to roll from the middle to the corners to keep the rectangular shape.

Step 2 - Make filling. Mix the butter and pumpkin in a small bowl until evenly combined. It's ok if it's slightly lumpy. In another bowl give the brown sugar and pumpkin pie spice a good whisk.

Step 3 - Fill the rolls. Spread the pumpkin butter over the dough, leaving a ½-inch border along one of the long edges. Sprinkle the spiced sugar mix over the butter and spread evenly.

Step 4 - Roll the dough. Starting at the long edge with the filling, tightly roll the dough into a log, pinching the seam shut. Slice the dough into 12 rolls. I always cut the ends off first.

Pumpkin cinnamon roll dough spread with pumpkin butter and sprinkled with spiced brown sugar.
Rolled and cut pumpkin cinnamon rolls arranged unbaked in a greased pan.

Step 5 - Second rise. Arrange the rolls cut side up in a buttered pan and cover. Let rise for 30 minutes.

Step 6 - Bake. Place the pan in the oven and bake the rolls uncovered for 30 minutes.

Step 7 - Make the frosting. Beat the cream cheese and butter together until smooth. Then mix in the powdered sugar, maple syrup, and cinnamon. Spread the frosting over the baked rolls while still warm.

Maple cream cheese frosting in a glass mixing bowl.

Overnight Options

Using an overnight method to make these pumpkin cinnamon rolls gives them the best flavor (I use it for chocolate brioche too!). Plus, you can divide the prep time in half so you can have extra time to sleep in the morning! Here are two options:

  • Option #1: Once your dough is mixed, cover it and place it in the fridge overnight for a slow first rise, which deepens the flavors. In the morning, bring the dough to room temperature for about 20 minutes and continue preparing your cinnamon rolls according to the remaining recipe instructions.
  • Option #2: After slicing the dough into rolls, arrange them in your prepared pan, cover them tightly with plastic wrap, and refrigerate overnight. When ready to bake, place the pan in a warm place to rise until puffed (about 1 hour), then bake.

Recipe Tips For Perfect Cinnamon Rolls

  • Use fresh instant yeast: I like to store my yeast in the refrigerator to keep it fresh longer. There’s nothing like using yeast that isn’t fresh, only to have dough that does not rise.
  • Don’t rush the rise times: Give your dough the love it deserves and let it have its full rise time (both times). The results are well worth it (pillowy, soft, sweet rolls!).
  • Roll the dough evenly: You’ll want to roll out your dough into an even thickness. Otherwise, it’s easy to end up with a thick center and thin edges, leaving you with uneven-sized rolls.
  • Use a serrated knife or dental floss: Yes, I did say it, dental floss! It will cleanly slice through your dough without tearing or squishing it. If you are using a knife, use a sharp, serrated one. Let the knife do the work with a back-and-forth motion (do not force the knife into the dough!).
  • Don’t overbake them: The best part of these rolls is their soft and fluffy texture. Keep an eye on them during the last 10 minutes of baking. They are ready when they look lightly golden brown on the top.
Close up of the tops of pumpkin cinnamon rolls with maple cream cheese frosting.

Storage Tips

If you have any leftovers, store your frosted pumpkin cinnamon rolls covered in the fridge for up to 5 days.

Note: Reheat these rolls in a 300°F/149°C oven for 10 minutes or until heated through to make them soft and fluffy again. You can also microwave them for 10-15 seconds until warmed.

Two Options for Freezing Cinnamon Rolls

If you love prepping ahead, then you’ll love having a batch of these pumpkin rolls in your freezer to serve for a last minute breakfast. Here are two options for freezing these rolls:

  • Option #1: After your dough has been rolled and cut, arrange them in a freezer-safe baking pan as directed in the baking instructions. Cover tightly with plastic wrap, then a layer of aluminum foil, and place in the freezer. When ready to bake, thaw overnight in the fridge and give your rolls their second rise in a warm place before baking.
  • Option #2: Allow your baked rolls to cool completely. You’ll want to store them in a freezer-safe container with or without frosting and freeze them for up to 3 months. You can also wrap the cinnamon rolls individually in plastic wrap, then aluminum foil and freeze. When ready to eat, thaw overnight in the fridge, warm in the oven, and frost (if unfrosted).
Close up of a pumpkin cinnamon roll in a plate with cinnamon sticks.

Frequently Asked Questions

What if I don't have a stand mixer?

Not a problem! You can knead the dough by hand. It will take about 10 minutes to get it to the correct consistency.

Why are my pumpkin cinnamon rolls not light and fluffy?

If too much flour is added to the dough or if it’s over mixed, it can cause dense cinnamon rolls. This also happens if the dough does not have its full rise time.

Why did the middles pop out of my cinnamon rolls?

This can happen if you roll the dough too tightly or if your pan is smaller than a 9x13-inch pan.

More Pumpkin Recipes You'll Love

  • Close up of homemade pop tart with pumpkin and marshmallow filling with a chocolate glass and gingersnap crumbs.
    Gingersnap Pumpkin S'mores Pop Tarts
  • Stacked pumpkin Nutella muffins on a wooden cutting board.
    One-Bowl Pumpkin Nutella Muffins
  • Stack of three baked pumpkin donuts, two with glaze and more in the background with flowers and milk.
    Pumpkin Donuts
  • Side shot of pumpkin custard in a glass jar with a spoon of the custard laying on top of the jar.
    Pumpkin Custard

❤️ Made This Recipe & Love It? ❤️
I hope you enjoy this recipe and that it becomes a family favorite! I would love for you to leave me a review and star rating below to let me know how you liked it! And please tag me on social @thesweetoccasion!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin cinnamon rolls baked and topped with maple cream cheese frosting in a metal baking pan.

Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Maria Pagiotas
  • Total Time: 2 hours 30 minutes
  • Yield: 12 cinnamon rolls 1x
Print Recipe
Pin Recipe

Description

Indulge in soft and fluffy Pumpkin Cinnamon Rolls filled with pumpkin butter and warm spices and swirled with a luscious maple cream cheese frosting. With overnight prep options, this irresistible fall treat is perfect for even a busy baker!


Ingredients

Scale

Dough

  • 585-600 g (4 ½ - 5 cups) all-purpose flour
  • 2 ¼ teaspoons instant yeast
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 5 tablespoons unsalted butter, melted
  • 67 g (⅓ cup) granulated sugar
  • 195 g (¾ cup) pumpkin puree
  • 1 large egg, room temp
  • 240 g (1 cup) warm whole milk

Pumpkin Butter Filling

  • 65 g (¼ cup) canned pumpkin, moisture removed
  • 6 tablespoons unsalted butter, very soft
  • 150 g (¾ cup) firmly packed light brown sugar
  • 1 ½ tablespoons pumpkin pie spice

Maple Cream Cheese Frosting

  • 113 g (½ cup) cream cheese, room temp
  • 4 tablespoons unsalted butter, room temp
  • 180 g (1½ cups) powdered sugar
  • 1 tablespoon maple syrup
  • ¼ teaspoon ground cinnamon

Instructions

Cinnamon Rolls

  1. In a medium bowl, whisk together 585 g (4 ½ cups) flour, yeast, salt, and pumpkin pie spice.
  2. In the bowl of a stand mixer, whisk the melted butter, sugar, pumpkin, and egg. With the mixture on low speed, using the dough hook, add half of the flour mixture, followed by the milk, and mix until combined. Add the remaining flour mixture and beat on medium speed for 5-7 minutes or until the dough is smooth. It's okay if it's slightly sticky to the touch. If it's super sticky, add up to 65 g (½ cup) flour if needed.
  3. Scrape the dough from the sides of the bowl and drizzle with a mild oil. Turn the dough so that it is lightly greased on all sides. Loosely cover the bowl and allow the dough to rise in a warm place (75°F/24°C) until doubled in size, about 1 hour.
  4. Grease a 13×9-inch baking pan with butter or cooking spray.
  5. Turn the dough onto a lightly floured surface and lightly punch down to release some of the gases. Lightly flour the top of the dough and roll it into a 12x18-inch rectangle.
  6. For the pumpkin butter filling. In a small bowl, combine the pumpkin and butter (it's okay if it's not completely smooth). Spread the mixture over the dough, leaving a ½-inch border along one of the edges. In another small bowl, mix the brown sugar and pumpkin pie spice. Sprinkle the sugar over the butter.
  7. Begin with the long edge that has the sugar mixture and roll the dough tightly into a log. Pinch the seam to seal, trim the ends, and slice into 12 rolls. Arrange the rolls in the prepared pan and allow them to rise in a warm place (75°F/24°C) until they are puffed, about 30 minutes.
  8. Preheat oven to 350°F/177°C.
  9. Bake the cinnamon rolls for about 30 minutes or until the tops are lightly golden brown. Allow the rolls to cool for 15 minutes before frosting.

Maple Cream Cheese Frosting

  1. With a mixer, beat the cream cheese and butter on medium-high speed for 2-3 minutes until light and fluffy.
  2. On low speed, mix in the powdered sugar until combined. Add the maple syrup and cinnamon, increase the mixer to medium-high, and beat until the frosting is fluffy. Spread onto the warm rolls.

Notes

Storage: Store leftover frosted cinnamon rolls covered in the fridge for up to 5 days.

Reheating: Place the cinnamon rolls in a 300°F/149°C oven for 10 minutes or until heated through. You can also pop them in the in the microwave for 10-15 seconds to warm.

  • Prep Time: 30 minutes
  • Rise Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking

Did you make this recipe?

Tag @thesweetoccasion on Instagram so we can see your creation!

More Breakfast

  • Overhead shot of a wild blueberry lemon poppy seeds muffins with a lemon glaze stacked on a round wire cooling rack with a striped linen on the side.
    Wild Blueberry Lemon Poppy Seed Muffins
  • Loaf of banana bread with 2 bananas half sliced on a parchment paper over a linen napkin.
    Easy Banana Bread with 2 Bananas (No Mixer!)
  • Square slices of blueberry sour cream coffee cake with vanilla glaze set on a round wire rack.
    Easy Blueberry Sour Cream Coffee Cake
  • Slice of croissant bread pudding on a white plate drizzled with a vanilla sauce.
    Croissant Bread Pudding
66 shares

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Maria, a professionally trained pastry chef, blogger, and photographer. Here at The Sweet Occasion, you'll find easy and impressive baking recipes for everyday occasions that save you time. My goal is to inspire home bakers to bake from scratch.

More about me →

Strawberry Favorites

  • Pan of baked fresh strawberry cinnamon rolls topped with whipped cream cheese frosting.
    Easy Strawberry Cheesecake Cinnamon Rolls Recipe
  • Square slices of strawberry cake sheet cake with strawberry cream cheese frosting and a with two forks and a bowl of strawberries.
    Fresh Strawberry Sheet Cake
  • Two bowls of roasted strawberry ice cream.
    Roasted Strawberry Vanilla Ice Cream
  • Three strawberry crunch cupcakes with cream cheese frosting lined up on a white wood board with flowers in the background.
    Fresh Strawberry Crunch Cupcakes

Footer

↑ back to top

About | Contact | Recipes | Editorial Policy | Privacy Policy | Terms of Service | Accessibility Policy

Copyright © 2025 The Sweet Occasion

Manage your privacy
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Statistics

Marketing

Features
Always active

Always active
Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
Manage options
{title} {title} {title}