I’ve been on a mission to create the perfect pumpkin cinnamon roll, and let me tell you, this recipe hits all the right notes. The addition of pumpkin puree makes these rolls incredibly soft and moist, while the warm spices create that quintessential fall flavor we all crave. What makes this version special? It’s sized just right—enough for a weekend treat without drowning in leftovers. And that maple cream cheese frosting? It might just change your breakfast game forever.
Why You’ll Love these Pumpkin Cinnamon Rolls
While traditional cinnamon rolls are delicious year-round, these pumpkin-infused beauties take fall baking to a whole new level. The warm spices paired with real pumpkin create the most tender, aromatic rolls you can imagine.
I’m obsessed with how the pumpkin keeps these rolls incredibly soft, adding moisture without making them heavy. Can you think of a better weekend breakfast?
They’re smaller batch too, so you won’t have dozens tempting you for days.
Plus, that maple cream cheese frosting, still warm and melty on top? Pure autumn comfort in every bite.
What Ingredients are in Pumpkin Cinnamon Rolls?
These pumpkin cinnamon rolls require a handful of pantry staples plus that gorgeous orange pumpkin that gives them their signature fall flavor and incredible softness.
- 1/3 cup warm whole milk (100-115°F)
- 2 cups all-purpose flour
- 1 1/2 teaspoons instant yeast
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1 tablespoon melted unsalted butter
- 1 large egg, beaten
- Butter, brown sugar, and pumpkin pie spice for the filling
- Ingredients for maple cream cheese frosting: cream cheese, butter, confectioners’ sugar, vanilla, milk, and maple syrup
For best results, make sure your pumpkin puree is the plain canned version (not pumpkin pie filling), and your dairy ingredients like milk and cream cheese should be at the proper temperature for ideal dough development and frosting consistency.
How to Make these Pumpkin Cinnamon Rolls
Step 1: Prepare the Dough
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 1/2 teaspoons instant yeast, 2 tablespoons light brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
Add 1/2 cup pumpkin puree, 1 tablespoon melted unsalted butter, 1 beaten egg, and 1/3 cup warm milk (100-115°F). Mix until everything comes together into a slightly sticky dough.
Step 2: Knead and First Rise
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot until doubled in size—typically about an hour, but don’t rush it.
Step 3: Roll Out the Dough
Once risen, punch down the dough gently to release air bubbles.
On a floured surface, roll the dough into a rectangle approximately 10 by 12 inches. The thickness should be even throughout—about 1/4 inch is perfect for rolls that aren’t too doughy.
Step 4: Add the Filling
Spread a layer of softened butter across the entire surface of the dough rectangle.
Sprinkle generously with brown sugar and a delicious mixture of cinnamon and pumpkin pie spice, leaving a small border around the edges to prevent spillage during rolling.
Step 5: Roll and Cut
Starting from one of the longer edges, roll the dough tightly into a log shape, pinching the seam to seal it when you reach the end.
Using a sharp knife or unflavored dental floss, cut the log into 6-10 rolls, depending on how large you want them.
Step 6: Second Rise and Bake
Place the cut rolls in a greased baking dish, leaving a little space between each for expansion.
Cover and let rise again for 25-30 minutes until puffy. Preheat your oven to 350°F and bake for 20-25 minutes until the rolls turn a beautiful golden brown.
Step 7: Frost and Serve
Let the rolls cool slightly before frosting—about 5 minutes is perfect, as the warmth helps the frosting melt just a little.
For easier mixing of your maple cream cheese frosting, consider using a premium baking mixer which provides consistent, smooth results every time.
Spread your maple cream cheese frosting generously over the top, letting it drip down the sides. For the best texture and flavor experience, serve while still warm.
What to Serve with Pumpkin Cinnamon Rolls
These cozy pumpkin cinnamon rolls make a spectacular breakfast or brunch centerpiece, but what to serve alongside them?
A frothy pumpkin spice latte or creamy chai tea balances the sweetness beautifully, while a simple fruit salad with apples and pears adds a rejuvenating contrast.
For a more substantial morning spread, crispy bacon provides that perfect sweet-and-salty combination that never fails to satisfy.
If you’re serving these as an afternoon treat, vanilla ice cream transforms them into a decadent dessert.
And don’t forget about extra maple cream cheese frosting on the side—some of us (no judgment here) like to add more with each bite!
Pumpkin Cinnamon Rolls Substitutions and Variations
- Flour Options: Swap up to half the all-purpose flour with whole wheat for a nuttier flavor, or use a 1:1 gluten-free baking blend (add 1 tsp xanthan gum if your blend doesn’t include it).
- Dairy Alternatives: Unsweetened almond or oat milk works beautifully in place of whole milk.
For dairy-free frosting, use plant-based cream cheese and butter substitutes.
- Make It Vegan: Replace egg with a flax egg (1 Tbsp ground flaxseed + 3 Tbsp water) and use plant-based butter.
- Spice It Up: Add 1/2 tsp each of nutmeg, ginger, and cardamom to the dough for more complex fall flavors.
- Sweet Additions: Fold chopped pecans, dried cranberries, or chocolate chips into the filling for delightful texture and flavor.
- Topping Twists: Try a simple maple glaze instead of frosting, or sprinkle with toasted pumpkin seeds for crunch and visual appeal.
- Reduced Sugar: Cut brown sugar to 1 Tbsp in the dough and use coconut sugar in the filling for a lower glycemic option.
Leftovers and Storage for these Pumpkin Cinnamon Rolls
These cinnamon rolls are at their absolute peak when fresh from the oven, still warm with melty frosting, but leftovers are definitely worth saving!
Store completely cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap individual unfrosted rolls tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. The frosting can be frozen separately in a zip-top bag.
For reheating, microwave a single roll for 20-30 seconds or warm multiple rolls covered with foil in a 300°F oven for 10-15 minutes.
To prevent drying out, place a small dish of water alongside when microwaving, or brush rolls with melted butter before reheating in the oven.
Want to make mornings easier? Prep the rolls the night before, refrigerate after cutting, and bake fresh in the morning!
Final Thoughts
These Small Batch Pumpkin Cinnamon Rolls bring together everything we love about autumn baking—warm spices, pumpkin goodness, and that irresistible maple cream cheese frosting.
What makes them truly special is how they combine the comfort of traditional cinnamon rolls with seasonal pumpkin flavor in a manageable batch size.
They’re ideal for weekend brunches when you want something special without leftovers overwhelming your kitchen. Perfect for those crisp fall mornings when you’re craving something homemade but don’t want to spend all day baking.
The aroma alone as they bake will have everyone gathering in the kitchen, waiting for that first warm, spiced, maple-frosted bite.