Name: Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Prep time: 3 h
Cook time: 40 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 1/4 cup bread flour; 3/4 cup water; 3 2/3 cups bread flour; 1/3 cup granulated sugar; 2 teaspoons instant yeast; 1 teaspoon fine sea salt; 1/4 cup + 1 tablespoon heavy cream, room temperature; 2/3 cup pumpkin puree; 1 large egg, room temperature; Tangzhong from above; 6 tablespoons unsalted butter, cool room temperature; 2/3 cup light brown sugar, packed; 1/2 cup unsalted butter, room temperature; 1/4 cup pumpkin puree; 2 tablespoons all-purpose or bread flour; 1 tablespoon pumpkin pie spice; 3 tablespoons unsalted butter, melted; 1/2 cup all-purpose or bread flour; 2 tablespoons granulated sugar; 1 tablespoon cornstarch; 3 ounces cream cheese, cold; 4 tablespoons unsalted butter, room temperature; 1 cup powdered sugar; 4 tablespoons heavy cream; 1 teaspoon vanilla paste or extract; 1/2 teaspoon cinnamon

There’s just something magical about the cozy, warm scent of cinnamon and pumpkin swirling through your kitchen. That’s exactly why I adore this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe — it’s the kind of treat that turns an ordinary morning into a special moment.

The image shows close-up pieces of cinnamon rolls with a golden-brown baked texture, where one piece is pulled apart showing soft, chewy layers inside matching the warm brown cinnamon color. Each roll is covered with a creamy beige icing dripping over the edges, and some chunks of nuts are visible on top adding rough texture. The rolls sit on a white marbled surface with some glaze pooling around them, creating a cozy and warm feel. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Top Tip
How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

I’ve made plenty of cinnamon rolls in my day, but these pumpkin ones stand out for their incredible texture and fall-inspired flavor that feels like a hug in carb form. Plus, the cream cheese frosting adds just the right amount of tangy sweetness that leaves you wanting more.

Perfectly Soft Dough: Thanks to the tangzhong method, the rolls stay fluffy and moist days after baking.
Rich Pumpkin Flavor: The pumpkin puree in both the dough and filling blends seamlessly for a subtle, comforting taste.
Balanced Sweetness: The brown sugar filling combined with cinnamon-spiked cream cheese frosting makes each bite perfectly sweet without being overpowering.
Fun Topping: The crumb topping adds both a delightful texture contrast and eye-catching rustic charm.

The image shows a close-up of several cinnamon rolls arranged tightly on a white marbled surface. The cinnamon rolls have a golden-brown color with visible swirls and are generously covered with a creamy tan glaze. On top of the glaze, there are scattered toasted pumpkin seeds adding a dark green and brown color contrast and a crunchy texture. The glaze pools softly between the rolls, making them look very moist and rich. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays an important role. The combination of bread flour and tangzhong creates a tender yet resilient dough that bakes into soft, pillowy rolls. The pumpkin puree enriches the dough and adds moisture while the pumpkin spice dances through the filling and frosting.

Flat lay of a small white ceramic bowl of bread flour, a small white ceramic bowl of water, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of light brown sugar, a small white ceramic bowl of pumpkin pie spice, a small white ceramic bowl of fine sea salt, a medium white ceramic bowl of pumpkin puree, a whole uncracked large brown egg, three sticks of unsalted butter with a fresh yellow color, a small white ceramic bowl of powdered sugar, a block of cold cream cheese, a small white ceramic bowl of cornstarch, a small white ceramic bowl of heavy cream, a small white ceramic bowl of instant yeast, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bread Flour: This gives the dough structure and chew that you want in a cinnamon roll. Using bread flour instead of all-purpose helps keep them fluffy but sturdy.
Instant Yeast: Perfect for a reliable rise without the wait or fuss of active yeast.
Pumpkin Puree: Adds moisture, a light sweetness, and that unmistakable autumnal flavor.
Heavy Cream: Keeps the dough rich and tender, and it’s a lovely base in the frosting too.
Unsalted Butter: Cool, room temperature butter works best for creaming into the dough — it adds richness and helps with texture.
Granulated & Brown Sugar: Brown sugar in the filling adds deep caramel notes, while granulated sugar sweetens the dough evenly.
Pumpkin Pie Spice: This classic spice blend makes the filling sing with cozy autumnal warmth.
Cream Cheese: The star of the frosting — creamy, tangy, and irresistible when combined with cinnamon and vanilla.
Flour (All-Purpose or Bread Flour for filling and topping): Ensures the filling thickens just right and the crumb topping holds together perfectly.
Cornstarch: A little secret ingredient that helps the crumb topping stay crisp and light rather than soggy.
Vanilla Paste or Extract: Adds a warm, aromatic depth to the frosting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this recipe depending on the mood — sometimes I double the cream cheese in the frosting because why not? Other times, I swap the pumpkin pie spice for just cinnamon and nutmeg for a milder flavor. Feel free to make it your own, because that’s part of the fun.

Variation: For a vegan twist, I’ve had great luck swapping butter for coconut oil and using a dairy-free cream cheese. The texture shifts a bit but it’s still delicious.
Less Sweet: If you prefer a less sweet roll, try cutting down the powdered sugar in the frosting or serve the rolls without frosting for a more bread-like experience.
Extra Spice: Add a pinch of cloves or ground ginger for a spicier fall flavor that really wakes up your taste buds.

Step-by-Step: How I Make Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Step 1: Make the Tangzhong – The Secret to Soft Rolls

The tangzhong is a simple cooked flour and water mixture you’ll whisk constantly over medium heat until it thickens into a paste. This little trick holds onto moisture in the dough and keeps your rolls tender and fluffy even days after baking. Once it’s cool, set it aside while you gather the rest of your ingredients.

Step 2: Mix and Knead the Dough

In your mixer bowl, combine the bread flour, sugar, yeast, and salt. Then add your cream, pumpkin puree, egg, and that magic tangzhong. Knead slowly until the dough starts to come together, then add the softened butter bit by bit. Keep kneading for 8-10 minutes until the dough is silky, smooth, and elastic — this is when you know you’re on the right track.

Step 3: Let the Dough Rest

Shape your dough into a smooth ball using gentle tucks under the sides. Pop it into your mixing bowl again, cover with plastic wrap, and let it rest for 30 minutes. This short rest helps relax the gluten, which makes rolling out the dough so much easier later.

Step 4: Make the Pumpkin Pie Filling

Simple and luscious, this filling is a combo of butter, brown sugar, pumpkin puree, flour, and pumpkin pie spice. Whip it together until smooth — it spreads easily and gives that deep, warm flavor in every roll.

Step 5: Roll, Spread, and Shape the Rolls

On a floured surface, roll your dough into a 15x21 inch rectangle. Spread the pumpkin pie filling evenly across the dough, leaving a clean border at the top edge. Then, use a pizza cutter to slice into twelve long strips. Roll each one up tightly and place them seam-side down in a parchment-lined 9x13 pan.

Step 6: Rise and Bake

Cover the pan and let those rolls rise for 1-2 hours until they’ve practically doubled and look puffy. Preheat your oven to 325°F. Just before baking, sprinkle the crumb topping evenly over the rolls for a perfect crunchy finish. Bake for 30-40 minutes until a thermometer reads 180°F in the center.

Step 7: Whip Up the Cinnamon Cream Cheese Frosting

While the rolls bake, beat cream cheese and butter until smooth. Add powdered sugar and keep mixing until light and fluffy. Finally, stir in heavy cream, cinnamon, and vanilla. Trust me, this frosting is the best part—you’ll want to slather it on thick once the rolls come out of the oven.

Step 8: Frost and Enjoy

Let the rolls cool in the pan for about 15 minutes so the frosting doesn’t melt away immediately. Then spread your luscious cinnamon cream cheese frosting all over the top. Now comes the hardest part: waiting just long enough to take that first bite without burning your mouth!

Top Tip

After making this recipe a dozen times, I’ve nailed a few tricks that really help your rolls come out bakery-quality and save you headaches:

Measuring Flour Correctly: Always spoon and level your flour, or better yet, use a kitchen scale. Too much flour can make the dough tough and dry.
Butter Temperature: Make sure your butter is soft but not melty for easier incorporation into the dough – too cold and it won’t mix well, too warm and it’ll be greasy.
Roll Tight but Gentle: When rolling your dough into strips, keep it tight to get those nice spirals, but don’t yank too hard or you’ll tear the dough.
Check Oven Temperature: Ovens vary, so use an oven thermometer if you can – baking at the right temperature makes all the difference in texture and rise.

How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Pumpkin Cinnamon Rolls - Serving Suggestion

Garnishes

I usually keep garnishes simple — a light dusting of powdered sugar or a pinch of extra cinnamon on top of the frosting just adds a pretty finishing touch without overshadowing flavors. Sometimes I sprinkle chopped toasted pecans for crunch and seasonal flair.

Side Dishes

To balance the sweetness, serve alongside a strong black coffee or chai latte. For brunch, these rolls pair beautifully with scrambled eggs or fresh fruit salad to keep things fresh and light on the plate.

Creative Ways to Present

For holiday brunches, I’ve arranged these rolls in a circular bundt pan for a festive “pull-apart” presentation. Another time, I drizzled a maple glaze on top instead of cream cheese frosting for a sweet, different twist that surprised all my guests.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container at room temperature if I plan to eat within 2-3 days. For longer storage, the fridge keeps them fresh up to 5 days — just remember to bring them to room temp or gently rewarm before serving to bring back the softness.

Freezing

This recipe freezes beautifully! I wrap individual rolls tightly in plastic wrap and place them in a freezer bag. When ready to enjoy, thaw overnight in the fridge, then warm gently in the oven or microwave.

Reheating

I reheat leftover rolls in a 350°F oven for about 8-10 minutes wrapped loosely in foil, which brings back that fresh-baked softness without drying them out. The microwave works in a pinch but watch it closely to avoid rubbery texture.

Frequently Asked Questions:

Can I use canned pumpkin or fresh pumpkin puree?

You can absolutely use canned pumpkin puree for convenience—it’s perfectly smooth and gives consistent flavor. If you prefer fresh pumpkin puree, make sure it’s well strained and not too watery to maintain the right dough consistency.

What is the tangzhong and why is it important?

Tangzhong is a cooked flour and water paste that helps keep bread and rolls super soft and moist for longer. It gelatinizes the starches, allowing the dough to hold more moisture and improving texture and shelf life. It’s a game-changer for soft rolls like these pumpkin cinnamon rolls.

Can I make these rolls ahead of time?

Yes! You can prepare the rolls up to the point of the second rise, then cover and refrigerate overnight. The next day, let them sit at room temperature for about 30 minutes before baking. This makes morning preparations much easier.

How long do these rolls stay fresh?

Stored in an airtight container at room temperature, these pumpkin cinnamon rolls stay fresh for 2-3 days. Refrigerated, they keep up to 5 days. For longer storage, freeze them and thaw as needed.

Final Thoughts

Honestly, this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe is one of my absolute favorites when it comes to sharing a homemade treat that feels special but is totally doable. It’s a recipe I go back to every fall, and I hope you’ll find it just as comforting and delicious. Trust me, your kitchen—and your loved ones—will thank you.