When the crisp air starts settling in, I love cozying up with warm, spiced treats, and nothing hits the spot quite like my Pumpkin Spice Cinnamon Rolls with Cream Cheese Pumpkin Frosting Recipe. These rolls are the perfect mix of soft, tender dough swirled with fragrant autumn spices and topped with a dreamy pumpkin-infused cream cheese frosting. Whether for a weekend brunch or a comforting morning pick-me-up, this recipe fills your kitchen with inviting aromas and delights every bite.
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In the Kitchen
I’ve found that the secret to these rolls' irresistible charm lies in balancing the pumpkin’s natural moisture with the perfect sprinkle of spices. You'll notice how each step builds layers of flavor and texture, making the final bite truly unforgettable.
- Juicy and Tender Every Time: The pumpkin puree keeps the dough soft and moist without weighing it down.
- Golden, Satisfying Finish: Baking at a lower temperature lets the rolls cook evenly, achieving that perfect light brown hue.
- Simple Ingredients, Big Impact: Pantry staples like cinnamon and nutmeg unite to create a cozy, familiar flavor profile.
- Weeknight to Weekend Ready: This recipe is flexible and approachable, perfect for when you want to treat yourself any day.
Ingredients at a Glance
Choosing fresh, quality ingredients really shines through in the finished Pumpkin Spice Cinnamon Rolls with Cream Cheese Pumpkin Frosting Recipe. I recommend fresh pumpkin puree—either homemade or canned—plus fresh spices that haven’t lost their punch.
- Milk: Use whole milk for richer dough, warmed to lukewarm for perfect yeast activation.
- Dry yeast: Ensure it’s fresh and active for a reliable rise.
- Self-rising flour: This saves you the step of adding baking powder and salt while keeping the dough tender.
- Cinnamon and Nutmeg: Freshly ground spices pack the most flavor here.
- Pumpkin puree: Unsweetened and smooth is best for consistent texture.
- Brown and granulated sugar: Brown sugar adds a molasses sweetness that mellows the spice.
- Butter: Use unsalted and melted for even mixing and a tender crumb.
- Cream cheese: Softened to room temperature for the smoothest frosting.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Pumpkin Spice Cinnamon Rolls with Cream Cheese Pumpkin Frosting Recipe
Step 1 — Proof Your Yeast and Mix the Dough
Start by warming your milk until it’s just lukewarm to the touch—that’s usually about 100°F, warm but not hot. Stir in the dry yeast with granulated sugar until fully dissolved. This little resting phase of 10 minutes lets the yeast bloom, which you’ll recognize by the bubbly, foamy layer on top. When I skip this step or use water that’s too hot, I’ve seen dough fail to rise properly. Once it’s active, whisk in the melted butter and eggs until everything looks creamy and smooth, setting the stage for a soft dough.
Step 2 — Knead and Rise the Dough
Gradually add your self-rising flour to the wet mixture, combining just enough to bring it into a slightly sticky dough. Lightly flour your workspace and knead for 2–3 minutes until the dough feels elastic and smooth but still soft. The kneading builds structure, so don’t rush it! Then, pop it back into the bowl, cover it with a clean towel, and place it somewhere warm to rise for at least 30 minutes. If you ever felt discouraged about rising times, don't worry—this dough is forgiving and will puff up nicely.
Step 3 — Roll, Spice, and Slice Your Rolls
Once the dough has doubled, roll it out evenly into a rectangle on a floured surface. Spread your pumpkin puree evenly, ensuring each bite has that autumnal richness. Sprinkle a fragrant mix of cinnamon, nutmeg, and brown sugar all over; this is where the magic’s at. Roll everything gently but tightly into a log, then slice into one-inch thick rolls. You’ll find that cleaning your knife after each cut helps keep those pretty spiral edges neat.
Step 4 — Bake and Frost the Rolls
Line a 13×9-inch pan with parchment paper, arrange your rolls snugly but not crowded to allow room to rise. Bake at 320°F for about 20 minutes until they’re a toasty, golden brown. While they're still warm, whisk together softened cream cheese, powdered sugar, pumpkin puree, and a splash of milk to make a luscious frosting—you can thin it with a tablespoon of water if needed. Pour it lovingly over the warm rolls and sprinkle a pinch of cinnamon on top. Let the frosting set for 5–10 minutes before diving in.
Things to Remember
Making this Pumpkin Spice Cinnamon Rolls with Cream Cheese Pumpkin Frosting Recipe was truly a joy for me, but I learned some key tips along the way that will help you nail it on your first try—and make each batch even better than the last.
- Doneness Cue: Look for a golden-brown color on the tops and a slight spring back when gently pressed, not doughy or pale.
- Temperature Trick: Keep your oven consistent at 320°F to avoid burning the edges before the center is cooked.
- Make-Ahead Move: You can assemble the rolls and refrigerate overnight; just bake straight from the fridge, adding a few extra minutes.
- Common Pitfall: Don’t use pumpkin pie filling instead of puree—its extra sugar and spices throw off the dough consistency and sweetness balance.
Ways to Serve It
Finishing Touches
The cream cheese pumpkin frosting is a showstopper here—it’s fluffy, tangy, and perfectly mellow with pumpkin spice notes that tie everything together. I recommend spreading it generously while the rolls are still warm so it melts just a little, creating a glossy, irresistible finish you won’t want to skip.
Plays Well With
If you want some contrast, I love pairing these rolls with a sprinkle of toasted pecans or walnuts for crunch. A cup of rich, strong coffee or a chai latte also complements the spiced sweetness beautifully—trust me, they make weekend mornings feel special.
Simple Plating Upgrades
Serving on a rustic wooden board or a white ceramic platter highlights the warm tones of the rolls. Adding a dusting of cinnamon or a few fresh cinnamon sticks on the side makes for an inviting presentation, perfect whether you’re breakfasting solo or hosting friends.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover Pumpkin Spice Cinnamon Rolls with Cream Cheese Pumpkin Frosting Recipe in an airtight container or tightly wrapped foil at room temperature for up to two days, or refrigerate for up to five. The rolls stay soft and flavorful, though the frosting can firm up a bit in the fridge.
Freezing Tips
These rolls freeze beautifully before frosting—wrap them tightly in plastic wrap and foil to protect against freezer burn. Freeze for up to three months. When ready, thaw overnight in the fridge and warm gently before spreading frosting. Frosted rolls don’t freeze as well because the cream cheese can separate.
Reheating Pumpkin Spice Cinnamon Rolls with Cream Cheese Pumpkin Frosting Recipe Without Drying Out
I find reheating in the oven at 300°F for 10–12 minutes wrapped in foil preserves moisture perfectly. Alternatively, microwave on medium power for 20–30 seconds with a damp paper towel over them to keep the rolls soft and the frosting luscious.
Frequently Asked Questions
I don’t recommend it. Pumpkin pie filling has added sugars and spices that can affect the dough’s texture and sweetness. Stick with plain, unsweetened pumpkin puree for the best result.
Make sure your yeast is fresh and the milk is lukewarm—not hot. If the yeast doesn't foam after 10 minutes in the warm liquid, it may be inactive, and it's best to start over.
Yes! You can assemble the rolls, place them in the pan, cover tightly, and refrigerate overnight. When ready, bake them directly from the fridge, adding a few extra minutes to the baking time.
Wrap the rolls in foil and warm them gently in the oven or microwave with a damp paper towel to prevent drying out and keep the frosting luscious.
Final Thoughts
Making the Pumpkin Spice Cinnamon Rolls with Cream Cheese Pumpkin Frosting Recipe has become one of my favorite autumn rituals—I hope it becomes one of yours too. The blend of spices, the pumpkin’s natural sweetness, and that creamy frosting bring such warmth to any morning or gathering. Don’t be afraid to experiment with nut toppings or even a drizzle of maple syrup to make it your own. In my kitchen, this recipe has sparked so many smiles, and I’m confident it’ll do the same for you.
PrintFull Printable Recipe
Pumpkin Spice Cinnamon Rolls with Cream Cheese Pumpkin Frosting Recipe
These Pumpkin Spice Cinnamon Rolls combine the warm flavors of cinnamon, nutmeg, and pumpkin puree into soft, fluffy rolls topped with a creamy pumpkin frosting. Perfect for cozy fall mornings or holiday breakfasts, this recipe features a tender dough enriched with pumpkin and spices, baked to golden perfection, and finished with a luscious cream cheese and pumpkin glaze.
- Total Time: 1 hour 20 minutes
- Yield: 12 rolls
Ingredients
Dough
- 1 cup milk
- 1 tablespoon dry yeast
- 2 cups self-rising flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 eggs
- ½ cup pumpkin puree
- 2 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 stick melted butter (½ cup)
Filling and Topping
- ½ cup pumpkin puree (for spreading)
- 2 tablespoons cane sugar
- 1 teaspoon cinnamon (for filling)
- 1 teaspoon nutmeg (for filling)
Frosting
- 4 ounces cream cheese (half an 8 oz package)
- ¼ cup powdered sugar
- ¼ cup pumpkin puree
- 2 tablespoons milk
Instructions
- Proof the Yeast: 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, allowing the yeast to become frothy.
- Prepare the Dough: Stir in the melted butter and eggs with a whisk until smooth. Gradually add the self-rising flour, cinnamon, and nutmeg to the mixture, then knead until a dough forms. Dust a table with flour and knead the dough for 2–3 minutes for elasticity and smooth texture. Place the dough back in the bowl and let it rise in a warm place for at least 30 minutes until it doubles in size.
- Roll Out and Fill: Once the dough has risen, roll it out into a rectangle on a floured surface. Spread ½ cup of pumpkin puree evenly over the dough. In a small bowl, mix the cane sugar, cinnamon, and nutmeg and sprinkle this spiced sugar mixture evenly over the pumpkin layer.
- Shape the Rolls: Carefully roll up the dough log tightly from one side and slice it into 1-inch thick rolls using a sharp knife.
- Prepare for Baking: Line a 13×9-inch baking pan with parchment paper and arrange the rolls inside, leaving some space for expansion. Bake in a preheated oven at 320°F for about 20 minutes or until the rolls are golden brown on top.
- Make the Frosting: While the rolls bake, whisk together the cream cheese, powdered sugar, pumpkin puree, and milk in a small bowl until smooth. If the frosting is too thick, add 1 tablespoon of water to thin it slightly.
- Frost and Serve: Remove the rolls from the oven and immediately pour the frosting evenly over the warm rolls. Let the frosting set for 5–10 minutes. Sprinkle a pinch of cinnamon on top before serving to enhance the flavor and presentation.
Notes
- Use lukewarm milk to ensure effective yeast activation without killing the yeast.
- If self-rising flour is unavailable, you can substitute with all-purpose flour plus 1½ teaspoons baking powder and ½ teaspoon salt per 2 cups of flour.
- Make sure not to slice the rolls too thin; 1 inch ensures they hold structure and bake evenly.
- If you prefer sweeter rolls, increase brown sugar in the dough or sprinkle extra sugar on top before baking.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Serve rolls warm for the best texture and flavor experience.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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