Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

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!

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!

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.

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.

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.

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).

Frequently Asked Questions

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