There’s something about pumpkin spice that just feels like a warm hug on a crisp fall day, don’t you think? Combine that cozy flavor with the gooey perfection of cinnamon rolls, and you’ve got a dessert that’s practically begging to be shared. These Pumpkin Spice Cinnamon Rolls are everything you love about autumn wrapped into soft, pillowy rolls with a spiced pumpkin filling and a luscious cream cheese glaze. Trust me, once you try them, they’ll become your go-to treat this season.

Whether you’re planning a festive brunch, looking for a crowd-pleasing Thanksgiving dessert, or just craving something indulgent, this recipe checks all the boxes. Plus, it’s surprisingly easy to make! Let’s dive into the story behind these rolls and then get baking.

The Story Behind Pumpkin Spice Cinnamon Rolls

These cinnamon rolls are inspired by my obsession with fall flavors. I mean, is it even autumn if you’re not eating something pumpkin spice-flavored? Growing up, cinnamon rolls were a weekend tradition in our home. My mom would bake them from scratch, and the smell of cinnamon wafting through the house was pure magic. But it wasn’t until I started experimenting in my own kitchen that I thought, “Why not add pumpkin to the mix?”

Pumpkin spice and cinnamon rolls are a match made in heaven. The warm spices of cinnamon, nutmeg, and ginger blend seamlessly with the earthy sweetness of pumpkin puree. And let’s not forget the cream cheese glaze—because every good cinnamon roll needs that final decadent touch. As the leaves begin to turn and the temperatures drop, these rolls are the perfect companion to a mug of hot cider or coffee.

I’ve tweaked this recipe over the years, adjusting the spice levels and experimenting with different types of pumpkin puree. It’s now a family favorite that I make every fall. And hey, if you’ve got kids around, this is a great recipe to get them involved in—rolling out dough and spreading the filling is pure fun!

Ingredient Breakdown

For the Dough:

All-purpose flour: The backbone of our soft and fluffy rolls. If you need a gluten-free option, look for a 1:1 gluten-free baking flour.
Active dry yeast: Helps the dough rise beautifully. Ensure your yeast is fresh for the best results.
Milk: Adds richness to the dough. You can use whole milk or a non-dairy alternative like almond or oat milk.
Butter: For that tender texture and buttery flavor. Unsalted is best, but salted works too—just reduce the added salt slightly.
Sugar: A touch of sweetness that balances the spices.
Eggs: Adds structure and richness to the dough.

For the Filling:

Pumpkin puree: The star ingredient! Make sure it’s pure pumpkin and not pumpkin pie filling.
Brown sugar: Adds depth and caramel-like sweetness.
Cinnamon, nutmeg, ginger, and cloves: The classic pumpkin spice blend that makes these rolls irresistible.
Butter: Helps create a rich and gooey filling.

For the Cream Cheese Glaze:

Cream cheese: Use full-fat for the creamiest texture.
Powdered sugar: Sweetens the glaze without being overpowering.
Vanilla extract: Adds a subtle warmth to the glaze.
Milk: Adjusts the consistency to your liking.

Equipment You’ll Need

Mixing bowls: For combining ingredients and proofing the dough.
Stand mixer (optional): Makes kneading a breeze, but you can do it by hand if you don’t have one.
Rolling pin: Essential for rolling out the dough evenly.
Baking dish: A 9×13-inch dish works perfectly.
Kitchen scale (optional): Great for precise measurements, especially for flour.

If you don’t have a rolling pin, a clean wine bottle works in a pinch! Also, I recommend greasing your baking dish with butter for the best flavor.

How to Make Pumpkin Spice Cinnamon Rolls

Prepare the dough: In a mixing bowl, combine 1 cup (240ml) of warm milk, 2 1/4 tsp (1 packet) of active dry yeast, and 1/4 cup (50g) of sugar. Let it sit for 5-10 minutes until foamy. Add 3 1/2 cups (440g) of flour, 1/4 cup (60g) of melted butter, and 2 eggs. Mix until a soft dough forms.
Knead and proof: Knead the dough for about 8-10 minutes, until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.
Make the filling: While the dough is rising, mix 1 cup (240g) of pumpkin puree, 1/2 cup (100g) of brown sugar, 1/4 cup (60g) of melted butter, and 1 tbsp of pumpkin spice in a bowl. Set aside.
Roll out the dough: Once the dough has risen, roll it out into a rectangle about 12×18 inches. Spread the filling evenly over the surface.
Shape the rolls: Roll the dough tightly from one long edge to the other, then cut into 12 equal pieces. Arrange the rolls in a greased baking dish.
Second proof: Cover the rolls and let them rise for another 30 minutes.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.
Make the glaze: Beat together 4 oz (115g) of cream cheese, 1 cup (120g) of powdered sugar, 1 tsp of vanilla extract, and 2-3 tbsp of milk. Spread over the warm rolls.

Cooking Tips & Techniques

Here are a few tips to guarantee success:

Proofing the yeast: If your yeast doesn’t foam, it might be expired. Start over with fresh yeast.
Rolling the dough: Don’t roll it too thin, or the rolls may lose their fluffy texture.
Cutting the rolls: Use dental floss for clean cuts—just slide it under the roll, cross the ends, and pull!
Glazing: Spread the glaze while the rolls are warm for the ultimate gooey finish.

Don’t rush the process—good things take time, and these rolls are worth the wait!

Variations & Adaptations

Gluten-free: Use a 1:1 gluten-free flour blend.
Vegan: Substitute non-dairy milk, vegan butter, and vegan cream cheese.
Extra spice: Add a pinch of cardamom for a unique twist.
Nutty addition: Sprinkle chopped pecans or walnuts in the filling.

Feel free to experiment! Last fall, I tried adding a layer of apple butter to the filling—it was a hit!

Serving & Storage Suggestions

Serve these rolls warm, straight out of the oven, with a generous drizzle of glaze. Pair them with a cup of coffee, chai latte, or even a pumpkin spice cocktail for the ultimate fall experience.

To store, keep leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for 5 days. Reheat in the microwave for 20-30 seconds to restore their soft texture. You can also freeze unglazed rolls for up to 3 months—just thaw and glaze before serving.

Nutritional Information & Benefits

Each roll is approximately 350 calories, depending on the glaze amount. Pumpkin puree is packed with vitamins A and C, which contribute to healthy skin and immune function. While this dessert is indulgent, it’s nice to know you’re sneaking in a bit of nutrition!

Be mindful of allergens like dairy and gluten, and adapt as needed for dietary preferences.

Conclusion

If you’re looking for the perfect fall dessert, these Pumpkin Spice Cinnamon Rolls are it. They’re cozy, flavorful, and just downright delightful. Plus, making them is half the fun—your kitchen will smell amazing!

I’d love to hear how your rolls turned out. Did you try a fun variation? Let me know in the comments below or tag me on social media. Happy baking, and enjoy every bite!

FAQs

Can I make these rolls ahead of time?

Yes! Prepare them up to the second proofing stage, cover, and refrigerate overnight. Bake fresh in the morning.

Can I use canned pumpkin puree?

Absolutely! Just make sure it’s plain pumpkin puree, not pumpkin pie filling.

How do I prevent the rolls from sticking to the pan?

Grease your pan well with butter or use parchment paper for easy cleanup.

Can I freeze these rolls?

Yes, freeze unglazed rolls for up to 3 months. Thaw, warm, and glaze before serving.

What’s the best way to reheat leftovers?

Microwave for 20-30 seconds or wrap in foil and warm in a low oven for 5-10 minutes.

Pumpkin Spice Cinnamon Rolls Recipe Easy Fall Dessert