Best Pumpkin Cinnamon Rolls recipe for 2026

Pumpkin Cinnamon Rolls are soft, gooey, and packed with warm fall spices. Each roll is made with an irresistibly tender dough, filled with a rich pumpkin spice swirl, and finished with a creamy maple cream cheese frosting. They’re the perfect cozy treat for crisp autumn mornings, holiday brunches, or whenever you’re craving a delicious taste of fall.

Nothing says fall quite like the warm aroma of pumpkin spice cinnamon rolls filling the kitchen on a crisp autumn morning. These soft, fluffy rolls are filled with buttery pumpkin spice goodness, making every bite wonderfully gooey and flavorful. Finished with a smooth maple cream cheese frosting, they’re an irresistible breakfast treat for Thanksgiving morning, weekend brunches, or any cozy fall gathering.

Don’t let the idea of making pumpkin cinnamon rolls intimidate you! They’re just as approachable as classic cinnamon rolls, with an easy yeast process and a convenient overnight option that lets you prepare them ahead and bake them fresh in the morning.

While the recipe includes a few steps and resting periods, everything is broken down into simple, manageable instructions. Here’s what you need to know before getting started.

Make the dough → Let it rise for 1–2 hours → Roll out and add the filling → Let it rise for 1 hour → Bake

Before you begin: Plan for about 4–5 hours from start to finish, including rising time. If you’d rather spread out the work, check the make-ahead instructions to prepare the rolls the night before. You can also freeze them for later.

Ingredient Notes

These pumpkin cinnamon rolls start with a classic enriched dough. Enriched dough contains ingredients such as butter and other fats that give the rolls their soft, tender, and fluffy texture.

Below, we’ll go over the most important ingredients, explain their role in the recipe, and include helpful substitution ideas. For the exact quantities and complete instructions, be sure to check the recipe card.

• Whole milk: the fat in whole milk enriches the dough, making it extra soft. You can also use 2% or almond milk for a dairy-free option.
• Unsalted butter: grab quality unsalted butter, like Kerrygold, if possible! We also tested these with vegan butter (in the dough, filling and frosting) and they worked well.
• Sugar: this helps sweeten the dough and activate the yeast.
• Instant yeast: we’re using Instant yeast, also known as Fast Rising Yeast or Fast Acting Yeast. We used Red Star quick-rise yeast. It can be added to your dough without the need to let it proof (or bloom) and get bubbly. You can use active dry yeast if you have that on hand. Read the section below for more details!
• Pumpkin puree: this is the pure pumpkin, not the pumpkin pie filling, in the can. We have more information and a post about pumpkin puree on our pumpkin desserts post.
• Egg: this helps bring the dough together and adds more fat for a richer texture and flavor.
• Bread flour: the flour is the structure of the dough so we’re using more than 4 cups of flour here. Bread flour absorbs more moisture, which makes it great for these pumpkin cinnamon rolls, because of the moisture in the pumpkin puree. However, all-purpose flour, or a mix of both, works well with this recipe.
• Brown sugar: I love using dark brown sugar for an extra gooey sticky texture (thanks to more molasses in the sugar). Light brown sugar or even coconut sugar works well too.
• Spices: We are making our own pumpkin pie spice blend for the best pumpkin flavor, but you can also use pre-made. See the recipe card notes for that option.
• Maple cream cheese frosting: you’ll need cream cheese, vanilla extract, maple syrup, and powdered sugar.

• Whole milk: the fat in whole milk enriches the dough, making it extra soft. You can also use 2% or almond milk for a dairy-free option.
• Unsalted butter: grab quality unsalted butter, like Kerrygold, if possible! We also tested these with vegan butter (in the dough, filling and frosting) and they worked well.
• Sugar: this helps sweeten the dough and activate the yeast.
• Instant yeast: we’re using Instant yeast, also known as Fast Rising Yeast or Fast Acting Yeast. We used Red Star quick-rise yeast. It can be added to your dough without the need to let it proof (or bloom) and get bubbly. You can use active dry yeast if you have that on hand. Read the section below for more details!
• Pumpkin puree: this is the pure pumpkin, not the pumpkin pie filling, in the can. We have more information and a post about pumpkin puree on our pumpkin desserts post.
• Egg: this helps bring the dough together and adds more fat for a richer texture and flavor.
• Bread flour: the flour is the structure of the dough so we’re using more than 4 cups of flour here. Bread flour absorbs more moisture, which makes it great for these pumpkin cinnamon rolls, because of the moisture in the pumpkin puree. However, all-purpose flour, or a mix of both, works well with this recipe.
• Brown sugar: I love using dark brown sugar for an extra gooey sticky texture (thanks to more molasses in the sugar). Light brown sugar or even coconut sugar works well too.
• Spices: We are making our own pumpkin pie spice blend for the best pumpkin flavor, but you can also use pre-made. See the recipe card notes for that option.
• Maple cream cheese frosting: you’ll need cream cheese, vanilla extract, maple syrup, and powdered sugar.

Pumpkin Cinnamon Rolls : Instant Yeast Vs. Active Dry Yeast

What’s the difference? Active dry yeast has a moderate rate of rising while Instant yeast rises faster. They can be used interchangeably 1:1 in any recipe, it just may take longer for the active dry yeast to rise.

What this looks like in a recipe: If a recipe calls for active dry and you only have instant yeast, then keep an eye on it so it doesn’t rise too much. If it calls for Instant and you only have active, give yourself a little extra rise time or use our trick to proof the dough in the oven.

How to know when yeast is activated: a lot of times recipes will call for proofing the yeast in warm milk to “prove” it’s alive and working before starting the recipe. You dissolve the yeast in warm milk and sugar and wait 5-10 minutes to see if it’s foamy. If not, it’s dead and should be tossed. However, if it’s a quality brand and it’s not expired, this step isn’t really necessary because it’s almost always active and alive. We’re letting the yeast sit in the warm milk and sugar here to help it get going.

Pumpkin Cinnamon Rolls : First Rise

4. Transfer the dough to a large greased bowl and turn the dough over to coat it in the oil. Cover it with plastic wrap or a towel and let the dough rise in a warm place for 1-2 hours, or until it doubles in size. See the expert tips section or recipe notes for a quick way to help the dough rise.

Pumpkin Cinnamon Rolls : Roll and Cut

5. Gently punch the dough down with your fist then transfer it to a lightly floured surface. Roll the dough out into a large rectangle (12×18 inches), getting it as square at the edges as possible. Spread softened butter on top of the dough to the very edges. We recommend using very soft butter, not melted butter, for this step because melted butter will seep out of the dough and soft butter spread easily on the dough’s surface. You can place it in the microwave for 10-15 second increments if needed.
6. Mix the brown sugar and pumpkin pie spice in a medium bowl and sprinkle it over the butter. Rub it in gently with your fingertips.
7. Roll the dough on the long edge to create a long log-type roll. Roll it as tightly as possible to get extra swirls! Use a serrated knife or unflavored dental floss to cut the dough into 12 rolls (about 1 1/2 inches apart each).

Pumpkin Cinnamon Rolls : Second Rise

8. Place the pumpkin cinnamon rolls in a greased 9×13 inch pan, 1-2 inches apart. Cover again with plastic wrap or a towel and allow them to rise for another 1-2 hours. You can cover the rolls tightly at this point and store them in the fridge overnight for 8-12 hours (no more than 16 hours).

Pumpkin Cinnamon Rolls : Bake and Serve

9. Bake the rolls for approximately 25 to 30 minutes, or until the edges of each bun are slightly golden in color. I like to bake them to 190°F using an internal thermometer. Start checking them around 15 minutes and tent with foil if they’re starting to get too brown.
10. While they’re baking, make the frosting. Beat the cream cheese with the vanilla and maple syrup until soft and smooth. Add the powdered sugar and beat until smooth and soft. Spread the maple cream cheese frosting on the warm rolls and serve right away.

6 Expert Tips for Perfect Pumpkin Cinnamon Rolls

1. Don’t heat your milk too much: hot milk will kill the yeast and prevent rising. Use an instant-read thermometer to warm your milk to 110-115°F. We put our cold milk in the microwave for 30-45 seconds to reach this temp.
2. Use room temperature ingredients: room temp eggs and butter create an emulsion in baking. This traps the air in the dough, which then expands while baking, to create a fluffy roll. Additionally, cold ingredients don’t incorporate as evenly or easily.
3. Measure the flour correctly: we’re using a lot of flour in this recipe, so it’s important to get the measurements right. Spoon the flour into a measuring cup then level it off with a knife.
4. Use the oven to proof the dough: pre-heat your oven to 150-170°F then turn it off immediately. Cover the dough and let it rise in the warm oven.
5. Let the dough rest: if you’re having a hard time rolling the dough out into a large rectangle, cover it and let it rest for 10-15 minutes to relax the gluten and make it easier to stretch.
6. Tent with foil: these are very large cinnamon rolls, so help them bake evenly by tenting the rolls with foil during baking. This helps them bake all the way through before the tops get too brown.

Learn more

• Pumpkin Cheesecake Cookies : The Irresistible Fusion
• Pumpkin Cheesecake Bars: The Ultimate Fall Dessert Recipe
• Mini Pumpkin Cheesecake Bites with Caramel Topping Recipe

1. How do you keep pumpkin cinnamon rolls from getting soggy?

Blot the pumpkin puree with paper towels before adding it to your dough. Pumpkin is nearly 90% water, which weakens the gluten structure and leads to dense, gummy centers. Pressing the puree between paper towels removes excess moisture, ensuring your rolls stay fluffy and light while retaining intense pumpkin flavor.

2. Can you make pumpkin cinnamon rolls overnight?

Yes, an overnight slow-rise in the refrigerator actually improves them. After shaping and slicing the rolls, place them in your baking dish, cover tightly with plastic wrap, and refrigerate for up to 16 hours. The cold environment slows the yeast, giving the dough time to develop a deeper flavor and making the wet pumpkin dough much easier to handle and bake evenly the next morning.

3. Why didn’t my pumpkin cinnamon roll dough rise?

The pumpkin puree was either too cold or the dough became too heavy. Yeast dies if it touches hot liquid, but it goes dormant if ingredients are too cold. Ensure your pumpkin puree is room temperature before mixing. Additionally, because pumpkin adds significant weight, you must use bread flour (for stronger gluten) or give the dough about 20–30 minutes longer to rise than standard dough.

4. How do you make pumpkin cinnamon rolls using canned Pillsbury dough?

Unroll the pre-made dough, spread a thin layer of pumpkin spice filling, and roll it back up. Separate the Pillsbury canned rolls into long strips of dough. Lightly spread a mixture of 3 tablespoons of pumpkin puree, 1 tablespoon of melted butter, and 1 teaspoon of pumpkin pie spice across the dough. Roll them back up tightly, place them in a pan, and bake according to the package instructions.

5. What is the best frosting pairing for pumpkin cinnamon rolls?

A maple cream cheese icing provides the ultimate flavor balance. Traditional cream cheese frosting offers a tangy contrast to the earthy sweetness of the pumpkin. Adding a splash of pure maple syrup or a drop of maple extract mirrors the warm, autumnal spices inside the roll, elevating it far beyond standard vanilla glaze.

PUMPKIN CINNAMON ROLLS PRINTABLE RECIPE