If there’s one fall treat that my family begs for year after year, it’s this Best Pumpkin Cinnamon Rolls Recipe. When I moved to Oregon, I’d never tasted a pumpkin cinnamon roll, but one bite changed everything. That soft, pumpkin‑spiced dough filled with cinnamon sugar and draped in cream cheese icing became my new autumn obsession. I tried so many recipes in search of the perfect combination of fluffiness, pumpkin, spice and icing. After years of testing, tweaking and scribbling notes, I finally cracked it. In this post I’ll share the pumpkin cinnamon roll recipe that stole my heart and a few pro tips that guarantee soft, bakery‑quality rolls every time.
Why You’ll Love These
Pumpkin Cinnamon Rolls
Soft, pillowy texture: Our dough combines pumpkin puree with butter and eggs for richness. Bread flour (or all‑purpose flour if that’s what you have) gives the rolls an extra‑soft crumb.
Real pumpkin flavor: Pumpkin on its own is mild, so we use pure pumpkin puree and supplement it with warm spices like cinnamon, nutmeg and ginger. Don’t substitute pumpkin puree with pumpkin pie filling — it’s sweetened and spiced already.
Creamy tangy icing: A simple cream cheese icing balances the sweetness and adds a hint of tang.
Fall aroma: Baking these rolls will fill your kitchen with the comforting scent of cinnamon and pumpkin spice. They taste best warm with a cup of coffee or chai.
Make‑ahead friendly: You can prepare and shape the rolls a day or two in advance, refrigerate them overnight, then bake fresh in the morning. This makes them perfect for holiday brunches.
My Journey to the Perfect Roll
When I moved to the Pacific Northwest, I fell for the region’s love of seasonal produce and cozy baking rituals. Oregon is apple‑orchard heaven, but pumpkin farms are plentiful too. One October weekend I tried a pumpkin cinnamon roll at a farm stand and immediately set out to replicate that magic at home. I tested dozens of recipes — some used bread flour, some used all‑purpose; some were too dense, others too sticky. Eventually I stumbled upon Tatyana’s pumpkin cinnamon roll method. Her twist was to pour heavy cream or whole milk over the rolls partway through baking. That little step changed everything! The cream soaks into the dough as it bakes, keeping it ultra‑moist and preventing the rolls from drying out. In short, it was the missing secret I was looking for. I’ve adapted her idea here and credit her with this ingenious pro tip. You can find her HERE.
Why I Keep Baking These Pumpkin Cinnamon Rolls …
Our family has fallen head‑over‑heels for these pumpkin cinnamon rolls. As soon as the tray comes out of the oven, the kitchen fills with the sweet aroma of pumpkin, cinnamon, and cream cheese icing—and our household is suddenly full of eager hands. We’ve learned to double the batch because the rolls disappear within minutes. There’s something about the tender pumpkin‑spiced dough and creamy frosting that brings everyone to the table, laughing and chatting as we savor each gooey bite.
We genuinely believe anyone who tries these rolls will feel the same way. The flavors are perfectly balanced: not too sweet, warmly spiced, and unbelievably soft thanks to the cream‑soaked baking method. They’re more than just a treat; they’re a ritual that brings our family together. Once you’ve experienced the magic of homemade pumpkin cinnamon rolls, you’ll find yourself making them again and again—for your family, for friends, and for anyone you love
Ingredient Spotlight:
- Whole Milk: Provides moisture and richness to the dough. Warm the milk between 120 °F and 130 °F before adding the yeast.
- Dry Active or Instant Yeast: Makes the dough rise. Instant yeast shortens proofing time.
- Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling cans.
- Butter: Use melted butter in the dough and softened butter for the filling.
- Spices: Cinnamon is essential, but pumpkin pie spice (a blend of cinnamon, nutmeg, ginger and cloves) intensifies the pumpkin flavor.
- Flour, Sugar, Brown Sugar & Eggs
- Cream Cheese: For the icing; soften it for about an hour to ensure a smooth glaze.
- Heavy Cream or Whole Milk (Secret Ingredient): Pouring about ½ cup of cream over the rolls ten minutes into baking keeps them super moist and tender.
How to Make Pumpkin Cinnamon Rolls
Make the Pumpkin Yeast Dough
Warm the milk to 120–130 °F and sprinkle the yeast over it. Let it stand for about 5 minutes, then whisk to combine.
Add sugar, salt, cinnamon, melted butter, eggs, vanilla and pumpkin puree. Whisk until smooth.
Begin adding flour gradually. Whisk in about ½ cup at a time, switching to a spatula or your hands as a soft dough forms. Continue adding flour until the dough is soft and elastic but not sticky. Knead the dough for 4–5 minutes.
Place the dough in a greased bowl, cover with a clean towel and let it rise in a warm place until doubled in size (about 1 – 1½ hours).
Prepare the Pumpkin Filling
Beat softened butter until smooth, then mix in brown sugar, pumpkin puree, cinnamon, nutmeg, a pinch of salt and vanilla. The filling should be creamy and spreadable.
Assemble the Rolls
Line a 9×13‑inch casserole pan with parchment paper.
Use a rolling pin and roll the proofed dough into a large rectangle about 16×20 inches.
Spread the pumpkin filling evenly over the dough. Use a sharp knife or pizza wheel to cut the dough into 12 strips. Roll each strip into a swirl and place in the prepared pan.
Let the shaped rolls rise again for 30–45 minutes until puffy. Meanwhile, preheat your oven to 350 °F (177 °C).
Bake with the Cream Trick
Bake the rolls for 10 minutes. Remove from the oven and pour ½ cup of heavy cream or whole milk evenly over the rolls. The cream seeps into the rolls, keeping them moist and tender. Tatyana shared this trick, and for me it’s a game‑changer!
Return the pan to the oven and continue baking for 22–25 minutes until the tops are golden brown. (20 minutes for convection ovens)
Make the Cream Cheese Icing
While the rolls bake, whisk softened cream cheese until smooth. Add powdered sugar, vanilla and a pinch of salt, whisking until creamy.
- Let the rolls cool for at least 15 to 20 minutes so the cream cheese icing does not melt.
Spread about two‑thirds of the icing over the warm rolls and serve the rest on the side. Enjoy them warm!
👩🏻🍳 Pro Tips and Variations
Use pure pumpkin puree: Pumpkin pie filling contains added sugar and spices; using pure pumpkin gives you control over sweetness and seasoning.
Bread flour vs. all‑purpose: Bread flour yields a chewier, bakery‑style roll, but all‑purpose will still make soft rolls. Start with less flour and add more until the dough is slightly tacky.
Don’t skip the cream trick: Pouring cream over the rolls partway through baking locks in moisture. Heavy cream adds richness, but whole milk or half‑and‑half works too. Some bakers even pour cream before baking for canned rolls; the cream combines with the cinnamon‑sugar to create a caramel‑like sauce.
Add nuts or fillings: For texture, sprinkle chopped toasted pecans or walnuts over the filling before rolling. You can also add raisins, chocolate chips or a swirl of nutella.
Flavorful frostings: Maple cream cheese icing, brown butter frosting or coffee glaze are delicious alternatives.
Make ahead: Assemble the rolls the night before. Proof them for 20 minutes at room temperature, cover the pan tightly and refrigerate for up to two days. When ready to bake, let them sit at room temperature for 30 minutes before baking and adding the cream.
Storage: Leftover rolls keep up to 5 days in the refrigerator and 2 days at room temperature. Reheat in the microwave or a 300 °F oven until warmed through.
But let’s be real for a minute: These rolls usually don’t even make it to the next day! 🤣
Serving Suggestions
These pumpkin cinnamon rolls are best enjoyed fresh from the oven.
Pair them with:
A steaming mug of coffee or chai.
A drizzle of maple syrup or extra icing for extra indulgence.
Toasted pecans or pumpkin seeds sprinkled on top for crunch.
A dollop of vanilla ice cream for a dessert twist.
⭐️ Personally I like them best with a Hot Chocolate!
Where the Recipe Takes Me Back 🍂
As someone who moved to Oregon and fell in love with the state’s autumn charm, sharing this pumpkin cinnamon roll recipe with you feels like sharing a piece of home. I spent years testing and tasting, so you don’t have to. Tatyana’s cream trick — pouring cream or milk over the rolls mid‑bake — keeps them unbelievably soft and moist and I’m so grateful for that discovery. Every bite transports me back to my first Oregon fall, when pumpkin spice and cinnamon filled the air. I hope these rolls make your home smell just as inviting and bring as much joy to your table as they do to mine. If you bake them, please let me know how they turn out — I can’t wait to hear your stories!
Best Pumpkin Cinnamon Rolls Recipe with Creamy Secret
Description
Discover how to make the best pumpkin cinnamon rolls with a secret cream trick for irresistibly soft, gooey swirls. This easy fall recipe combines real pumpkin, warm spices, and tangy cream cheese icing that will make your home smell like a bakery. Ideal for weekend brunches or holiday mornings.
For Dough
For Filling
For Cream Cheese Frosting
Instructions
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1. Prepare the Dough
Warm the milk until just cozy to the touch — not hot. Stir in the sugar and sprinkle the yeast on top. Let it rest for 5–10 minutes until foamy. In a large bowl (or stand mixer), combine pumpkin purée, melted butter, eggs, and pumpkin pie spice. Add the activated yeast mixture and stir until blended. Slowly add flour, a cup at a time, mixing until a soft, slightly tacky dough forms. Knead for about 5–7 minutes, until smooth and elastic.
Place the dough into a greased bowl, cover with a towel, and let it rise in a warm spot until doubled in size — usually about an hour.
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2. Roll & Fill
Once the dough has risen, gently punch it down and turn it onto a floured surface. Roll into a rectangle about 12×18 inches. Brush the surface with melted butter, then spread an even layer of brown sugar and cinnamon across the top. If you love a richer filling, add a touch of nutmeg or a sprinkle of chopped pecans.
Starting from the long side, roll the dough into a tight log and pinch the seam to seal. Slice into 12 equal rolls using a sharp knife or unflavored dental floss for clean cuts.
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3. Let Them Rise Again
Arrange the rolls in a greased 9×13-inch baking dish, leaving just a little space between each one. Cover loosely and let them rest for 30–45 minutes, until puffy and nearly doubled.
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4. Bake
Preheat your oven to 350°F (175°C). Bake the rolls for about 25–28 minutes, or until golden on top and set in the center.
Pro Tip: About 10 minutes into baking, gently pour a bit of warm cream over the rolls. It keeps them soft, gooey, and bakery-perfect. (A small step I learned years ago from Tatyana’s Everyday Food — and it truly makes a difference.)
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5. Make the Cream Cheese Frosting
While the rolls bake, beat together softened cream cheese, butter, and vanilla extract until creamy. Slowly add powdered sugar and a splash of milk or cream until smooth and spreadable. Adjust consistency to your liking — thicker for a classic swirl or lighter for a drizzle.
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6. Frost & Enjoy
Let the rolls cool for about 10 minutes before spreading the frosting over the warm tops so it melts slightly into the spirals. Serve right away — they’re best enjoyed fresh from the oven, when the kitchen smells like pure fall comfort.
