Introduction

These Pumpkin Spice Cinnamon Rolls with Creamy Frosting are a delightful twist on a classic favorite. Soft, fluffy rolls infused with warm spices and rich pumpkin flavor make for a perfect fall treat. Topped with a smooth, pumpkin-infused cream cheese frosting, they’re sure to impress your family and friends.

Three soft cinnamon rolls are placed on a white plate sitting on a white marbled surface. The rolls have a golden brown top with swirls of cinnamon visible inside, showing one to have a slightly gooey texture on top. There is a light dusting of cinnamon around the rolls on the plate, adding a touch of spice color. The rolls are cut in a way that shows their fluffy, spongy inside and a slightly shiny glaze on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup milk
1 tbsp dry yeast
2 cups self-rising flour
1 tsp cinnamon
1 tsp nutmeg
2 eggs
½ cup pumpkin puree
2 tbsp brown sugar
3 tbsp granulated sugar
1 stick melted butter
4 oz cream cheese (half an 8 oz pack, preferably Philadelphia)
¼ cup powdered sugar
¼ cup pumpkin puree (for frosting)
2 tbsp milk (for frosting)

Instructions

Step 1: Preheat the oven to 320°F. Warm the milk until lukewarm, then mix in the dry yeast and granulated sugar until dissolved. Let it sit in a warm place for about 10 minutes to proof. Whisk in the melted butter and eggs until smooth.
Step 2: Gradually add the self-rising flour to the liquid mixture and knead until a dough forms. Dust your work surface with flour and knead the dough for 2 to 3 minutes. Return the dough to the bowl and let it rise in a warm place for at least 30 minutes.
Step 3: Once risen, roll the dough out into a rectangle. Spread ½ cup pumpkin puree evenly over the surface.
Step 4: In a small bowl, combine brown sugar, cinnamon, and nutmeg. Sprinkle this spice sugar mix evenly over the pumpkin-covered dough. Roll the dough tightly into a log and slice into 1-inch thick rolls.
Step 5: Line a 13×9-inch baking pan with parchment paper and arrange the rolls inside. Bake for about 20 minutes or until golden brown.
Step 6: To prepare the frosting, whisk cream cheese, powdered sugar, ¼ cup pumpkin puree, and 1 to 2 tablespoons of milk in a small bowl until smooth and creamy. Pour the frosting over the warm rolls and let set for 5 to 10 minutes. Sprinkle with a pinch of cinnamon before serving.

Tips & Variations

Use fresh pumpkin puree for a more vibrant flavor or canned pumpkin for convenience.
Swap self-rising flour with all-purpose flour and 2 tsp baking powder if unavailable.
Add chopped pecans or walnuts to the filling for extra texture.
Adjust cinnamon and nutmeg amounts to suit your spice preference.
If you prefer a sweeter frosting, increase the powdered sugar slightly.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 20–30 seconds to soften the frosting and warm the rolls.

How to Serve

The image shows three square cinnamon rolls on a white plate with a thin brown rim, each roll revealing layers of soft, orange-tinted dough swirled with brown cinnamon filling and topped with a light glaze. The rolls are sprinkled lightly with cinnamon powder. To the right, a white bowl holds bright orange pumpkin puree with a spoon inside, resting on a white cloth. Above the plate, a foil baking tray with more cinnamon rolls, some missing, shows golden-brown, glazed rolls with visible swirls of cinnamon. At the top left, there is a small white bowl filled with cinnamon powder, with a spoon resting inside, placed on a yellow cloth. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to the first rise, then cover and refrigerate overnight. Allow it to come to room temperature before rolling out and continuing with the recipe.

Can I freeze these pumpkin spice rolls?

Definitely. After baking and frosting, freeze the rolls in an airtight container for up to 3 months. Thaw overnight in the fridge and warm before serving.

Pumpkin Spice Cinnamon Rolls with Creamy Frosting Recipe

Print Recipe

★★★★★

5 from 76 reviews

Delight in the cozy flavors of fall with these Pumpkin Spice Cinnamon Rolls topped with a luscious creamy pumpkin frosting. Perfectly soft and fluffy rolls infused with cinnamon, nutmeg, and pumpkin puree, then baked to golden perfection and finished with a smooth cream cheese and pumpkin glaze.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Yield: 12 cinnamon rolls 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough Ingredients

1 cup milk
1 tbsp dry yeast
2 cups self-rising flour
1 tsp cinnamon
1 tsp nutmeg
2 eggs
½ cup pumpkin puree
2 tbsp brown sugar
3 tbsp granulated sugar
1 stick melted butter (8 tbsp)

Frosting Ingredients

4 oz cream cheese (half pack of 8 oz Philadelphia cream cheese)
¼ cup powdered sugar
¼ cup pumpkin puree
2 tbsp milk

Instructions

Proof the yeast and prepare wet ingredients: Preheat the oven to 320°F (160°C). Warm the milk until lukewarm, then mix in the dry yeast and granulated sugar until dissolved. Let it sit in a warm place for about 10 minutes to proof. Stir in the melted butter and eggs with a whisk until smooth.
Make and rise the dough: Gradually add the self-rising flour to the wet mixture and knead until a dough forms. Dust your work surface with flour and knead the dough for 2 to 3 minutes until smooth and elastic. Place the dough back into the bowl, cover, and let it rise in a warm place for at least 30 minutes or until noticeably puffed.
Roll out the dough and add pumpkin: Once the dough has risen, roll it out into a rectangle shape. Evenly spread ½ cup pumpkin puree over the surface of the dough, making sure to cover it thoroughly.
Add spices and roll the dough: In a small bowl, mix together the 2 tbsp brown sugar, 1 tsp cinnamon, and 1 tsp nutmeg. Sprinkle this spiced sugar mixture evenly over the pumpkin-covered dough. Starting from one edge, roll the dough tightly into a log shape and slice it into 1-inch thick rolls.
Arrange and bake the rolls: Line a 13×9-inch baking pan with parchment paper. Place the sliced rolls inside the prepared pan, spaced slightly apart. Bake for about 20 minutes or until the rolls are golden brown on top.
Prepare and apply the frosting: While the rolls are baking, whisk together the cream cheese, powdered sugar, ¼ cup pumpkin puree, and 1–2 tablespoons of milk (or water) in a small bowl until smooth and creamy. You can add a tablespoon of water to thin the frosting if needed. After removing the rolls from the oven, pour the frosting evenly over the warm rolls and let them set for 5 to 10 minutes before serving. Optionally, sprinkle a pinch of cinnamon on top for garnish.

Notes

Use self-rising flour to simplify the recipe and ensure the rolls rise properly without adding extra baking powder.
You can substitute dry yeast with active dry yeast and proof accordingly if preferred.
Adjust the sweetness of the frosting by adding more or less powdered sugar to your liking.
For a dairy-free version, replace milk and cream cheese with plant-based alternatives.
Ensure the milk is lukewarm, not hot, to avoid killing the yeast during proofing.

Keywords: Pumpkin spice cinnamon rolls, pumpkin cinnamon rolls, fall dessert, cream cheese frosting, pumpkin puree rolls