Listen, if you’ve been on the hunt for the best pumpkin cinnamon roll recipe, baby, your search ends right here. These fluffy pumpkin cinnamon rolls are soft, sweet, and dripping with that cozy fall flavor that’ll have you swearing you just stepped into a fancy bakery but nope, it’s just you and your kitchen magic.

Why You’ll Fall in Love with These Cinnamon Pumpkin Rolls

You know how some fall recipes look cute online but end up dry and disappointing? Not these. These cinnamon pumpkin rolls are the real deal gooey in the middle, lightly spiced, and topped with a dreamy maple cream cheese icing that’s downright addictive.

If you’re new to baking or just want something easy and foolproof, this cinnamon roll and pumpkin recipe is perfect for you. It uses simple ingredients, including canned pumpkin, so you can make them anytime the craving hits no fancy stuff required.

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What You’ll Need

Here’s what makes this the best pumpkin cinnamon rolls recipe ever:

Canned pumpkin – keep it classic, no pumpkin pie mix, please.
Brown sugar, cinnamon, nutmeg, and allspice – the holy trinity of fall baking.
Butter – because baby, we don’t do dry rolls in this house.
Yeast & warm milk – for that soft, rise-up-and-shine kind of dough.
Cream cheese & maple syrup – to make that icing sing like Sunday morning.

Everything comes together to make a cozy, foolproof cinnamon pumpkin recipe that’ll have your whole house smelling like love and home.

How to Make These Fluffy Pumpkin Cinnamon Rolls

Make your dough: Warm the milk and butter, stir in sugar, pumpkin, and yeast. Add flour little by little until the dough’s smooth and slightly sticky. Tip: The dough should feel like a baby’s cheek — soft, plump, and bounces right back.
Let it rise: Cover and let it sit for about an hour until doubled. Go fix your edges or scroll a little TikTok — the yeast is doing all the work.
Fill and roll: Roll that dough out flat, spread your butter, sprinkle the cinnamon-sugar mix, and roll it up tight. Slice into thick rolls that scream comfort food goals.
Second rise: Let ‘em puff up again while your oven preheats.
Bake ‘em: 350°F, about 25 minutes — golden, soft, and smelling like heaven itself.
Ice ‘em up: While they’re warm, pour that maple cream cheese icing right over the top. Don’t be shy — we drizzle with intention around here.

pumpkin cinnamon roll step by step instruction

Storage Tips

Room Temp: 2 days (if they last that long).
Fridge: Up to 5 days.
Freezer: Up to 2 months — just reheat before icing.

They reheat beautifully, so go ahead and stash a few for your future self.

Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

Erika Lin

Fluffy pumpkin cinnamon rolls filled with a gooey cinnamon swirl and topped with rich maple cream cheese icing. This cozy fall recipe uses canned pumpkin for a soft, spiced dough that tastes like autumn in every bite.

Print Recipe Pin Recipe

Cook Time 25

Total Time 3 30

Course Breakfast, Dessert

Cuisine American, Southern

Servings 10 cinnamon rolls

Ingredients

Pumpkin Dough

⅓ cup 80 ml whole milk
2 Tbsp 28 g unsalted butter
½ cup 115 g canned pumpkin (not pumpkin pie filling)
¼ cup 50 g granulated sugar
¼ tsp ground nutmeg
½ tsp salt
1 large egg room temperature
2¼ tsp 7 g instant or active dry yeast (1 packet)
2⅔ cups 335 g all-purpose flour, plus more as needed

Filling

6 Tbsp 85 g unsalted butter, softened
½ cup 100 g packed light or dark brown sugar
1 Tbsp ground cinnamon
½ tsp ground nutmeg
¼ tsp allspice
¼ tsp ground ginger
¼ tsp ground cloves

Maple Cream Cheese Icing

4 oz 113 g full-fat cream cheese, softened
3 Tbsp 45 ml pure maple syrup
1 Tbsp 15 ml whole milk
⅔ cup 80 g confectioners’ sugar, sifted
Optional: pinch of ground cinnamon or sea salt

Instructions

Make the Dough

Warm milk and butter together until the butter is just melted (about 105°F–115°F). In a large bowl, whisk pumpkin, sugar, nutmeg, and salt. Add warm milk mixture, egg, and yeast. Stir to combine.
Add 1 cup flour and mix until smooth. Gradually add remaining flour until dough forms and pulls away from the bowl.

Knead the Dough

Knead for 5–7 minutes (by hand or mixer with dough hook) until dough is soft, elastic, and slightly tacky. Add flour only if needed.

First Rise

Place dough in a greased bowl, cover, and let rise for 1½–2 hours or until doubled in size.

Shape the Rolls

Punch down dough. On a floured surface, roll it into a 10×14-inch rectangle. Spread butter evenly over dough. Mix brown sugar and spices; sprinkle over butter. Roll tightly and cut into 10–12 even rolls. Place rolls in a greased 9×13-inch pan.

Second Rise

Cover and let rise again until puffy, about 1 hour.
(Overnight option: Cover and refrigerate overnight, then let sit at room temperature for 45–60 minutes before baking.)

Bake

Preheat oven to 350°F (177°C). Bake 22–28 minutes, tenting with foil if browning too quickly. Cool for 10 minutes before icing.

Make the Icing

Beat cream cheese until smooth. Add maple syrup and milk; mix until creamy. Beat in confectioners’ sugar until fluffy. Spread over warm rolls and enjoy.

Notes

Storage: Keep covered at room temp up to 2 days, or refrigerate up to 5 days.
Freeze: Freeze unfrosted rolls up to 2 months; thaw and reheat before icing.
Add-ins: Try adding chopped pecans, walnuts, or a drizzle of browned butter to elevate the flavor.

Keyword pumpkin cinnamon rolls, cinnamon pumpkin, best pumpkin cinnamon rolls, fluffy pumpkin cinnamon rolls, pumpkin cinnamon roll recipe, cinnamon roll and pumpkin recipe

These canned pumpkin cinnamon rolls are giving everything they need to give soft, sticky, and full of that fall flavor we wait all year for. Whether you call them pumpkin cinnamon rolls, cinnamon pumpkin rolls, or just pure happiness in a pan, this is hands-down the best pumpkin cinnamon roll recipe out there.

So go on, baby preheat that oven and make yourself a batch. You deserve it.