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Pumpkin Cinnamon Rolls are soft, fluffy, and swirled with pumpkin, warm spices, and a crunchy pecan gingersnap surprise, all under a dreamy cream cheese marshmallow frosting. I first pulled a pan of these from the oven on a *chilly October morning* when Maddie and Lizzie came running for the corner pieces before they were even frosted. If you love our easy crescent roll cinnamon rolls, these homemade pumpkin ones are the cozy fall upgrade you did not know you needed.
Every bite tastes like a pumpkin spice latte met the best cinnamon roll you have ever had.
Pumpkin Cinnamon Rolls Quick Look
- 🕒 Prep Time: 2 hours 30 minutes
- 🌡️ Cook Time: 35 minutes
- ⏳ Total Time: 3 hours 5 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 777kcal
- 🌶️ Flavor Profile: Warm pumpkin spice, brown sugar sweetness, and toasty pecan crunch
- ✋ Difficulty: Intermediate, a fun weekend bake on par with our easy pumpkin cream cheese danish
Quick Answer
Make a soft yeast dough with milk, butter, and a touch of nutmeg, then let it rise until doubled. Roll it out, spread on pumpkin puree, and sprinkle with cinnamon sugar, pecans, and crushed gingersnaps. Roll it into a log, slice, and bake the Pumpkin Cinnamon Rolls at 325 degrees for about 35 minutes, then finish with cream cheese marshmallow frosting.
Jump to:
- Pumpkin Cinnamon Rolls Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Pumpkin Cinnamon Rolls
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Pumpkin Cinnamon Rolls FAQs
- Other Recommended Fall Breakfast Recipes
- Pumpkin Cinnamon Rolls
Why This Recipe Works
Click to see the technique science
- Real pumpkin, not just spice. A layer of pure pumpkin puree spread right onto the dough gives every swirl true pumpkin flavor and an extra soft, tender crumb.
- A gingersnap pecan crunch. Crushed gingersnaps and chopped pecans in the filling add texture and a bakery style surprise you will not find in plain cinnamon rolls.
- Nutmeg in the dough. A little fresh grated nutmeg in the dough itself layers in warmth from the very first bite, before the filling even shows up.
- Cream cheese marshmallow frosting. Marshmallow creme whipped into the cream cheese makes the frosting light, glossy, and just sweet enough to melt into the warm rolls.
- A slow rise builds flavor. Letting the dough double slowly develops a soft, pillowy texture that holds up to all that pumpkin and spice.
Why You’ll Love This Recipe
- They taste like fall in every single bite, cozy pumpkin spice wrapped in a soft, fluffy roll.
- The cream cheese marshmallow frosting is next level, and it is the same dreamy topping we love on our easy pumpkin snack cake.
- They are perfect for lazy weekend mornings, holiday brunch, or anytime you want your kitchen to smell absolutely amazing.
- It earns a spot in the rotation right next to our caramel swirl pumpkin bread.
Key Ingredients
Here is a quick look at what makes these Pumpkin Cinnamon Rolls so good. A few simple ingredients come together for that soft, spiced, bakery style pull apart magic.
- Pumpkin Puree: Use pure canned pumpkin, not pumpkin pie filling, for real pumpkin flavor without the extra sugar and moisture.
- Active Dry Yeast: This gives the rolls their soft, fluffy, bakery style rise, so make sure yours is fresh and gets nice and bubbly.
- Pumpkin Pie Spice and Cinnamon: The warm spice duo that makes these taste like fall. Cinnamon leads and the pumpkin pie spice rounds it out.
- Pecans and Gingersnaps: Chopped pecans and crushed gingersnaps give the filling that signature crunch, a lot like the topping on our pumpkin sheet cake.
- Cream Cheese and Marshmallow Creme: Whipped together with butter for a frosting that is tangy, sweet, and impossibly fluffy.
See recipe card for exact quantities.
Variations and Substitutions
One of the best things about homemade Pumpkin Cinnamon Rolls is how easy they are to make your own. Here are a few tasty ways to switch them up.
- Make them ahead: Assemble the rolls the night before, cover, and refrigerate. In the morning let them come to room temperature and finish rising, then bake fresh.
- Swap the nuts: Trade the pecans for walnuts, or leave the nuts out entirely for a smooth, kid friendly filling.
- Add a maple glaze: Stir a splash of maple syrup into the frosting for an extra cozy fall flavor.
- Cream cheese swirl: Dot extra softened cream cheese over the pumpkin layer before rolling for pockets of cheesecake like richness.
- More pumpkin treats: If you love this cozy flavor, try our pumpkin pie spice monkey bread next.
- In the mood for something different? Our honey bun bread pudding scratches a similar itch.
How to Make Pumpkin Cinnamon Rolls
- On a floured surface, roll the risen dough into a large rectangle. Rub it all over with softened butter, then dollop and spread the pumpkin puree evenly across the top.
- Mix the granulated sugar with the cinnamon and pumpkin pie spice, then sprinkle it all over the pumpkin layer. Scatter the chopped pecans and crushed gingersnaps evenly on top.
- Starting from a long edge, roll the dough into a tight log and pinch the seam to seal. Use a sharp knife or unflavored dental floss to cut it into even pieces.
- Place the sliced rolls cut side up in a greased baking dish, leaving a little room between each one. Cover and let them rise until puffy.
- Bake at 325 degrees for about 35 minutes, until the rolls are golden brown and cooked through. Let them cool in the pan for a few minutes.
- Beat the cream cheese, marshmallow creme, and butter until smooth, then spread the frosting over the warm rolls. Garnish with extra pecans and gingersnap crumbs.
Recipe Tips & Tricks
- Warm your milk, do not scald it. It should feel like warm bath water, around 110 degrees, so it wakes up the yeast without killing it.
- Let the dough fully double. A proper rise is the secret to soft, fluffy rolls, so give it the time it needs even if that means a little longer on a cool day.
- Use floss to cut clean rolls. Slide a length of unflavored dental floss under the log, cross the ends, and pull to slice without squishing the spiral.
- Do not overbake. Pull them right around 35 minutes so the centers stay soft and gooey, since they keep cooking a little as they cool.
- Frost while warm. Spreading the frosting over warm rolls lets it melt down into every swirl for that irresistible gooey finish.
- Room temperature dairy blends best. Soft cream cheese and butter whip into a lump free frosting, so set them out ahead of time.
- Make it a full spread. Our bagel breakfast sliders rounds out the table.
Serving Ideas and Suggestions
These Pumpkin Cinnamon Rolls are a showstopper all on their own, warm from the oven with that frosting slowly melting into the swirls. Serve them with a hot cup of coffee or a pumpkin spice latte for the ultimate cozy fall morning.
Pumpkin Cinnamon Rolls FAQs
Yes. Assemble the Pumpkin Cinnamon Rolls through slicing and place them in the baking dish, then cover and refrigerate overnight. In the morning, let them sit at room temperature for about an hour to finish rising before baking.
Dense rolls usually mean the yeast did not activate or the dough did not rise long enough. Make sure your yeast is fresh and bubbly, your milk is warm and not hot, and you let the dough fully double before rolling.
Stick with pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugar, spices, and extra moisture, which can make the dough soggy and hard to roll.
Because of the cream cheese frosting, store leftover Pumpkin Cinnamon Rolls covered in the refrigerator for up to four days. Let them come to room temperature or warm briefly before serving for the best texture.
Yes. Freeze the baked, unfrosted rolls tightly wrapped for up to two months. Thaw overnight, warm them in the oven, then add fresh frosting before serving.
A cream cheese marshmallow frosting is the perfect match for Pumpkin Cinnamon Rolls. The marshmallow creme keeps it light and glossy while the cream cheese adds just enough tang to balance the sweet, spiced rolls.
Still filling out the menu? Readers love pairing this one with our pumpkin cheese ball, pumpkin cornbread, pumpkin oatmeal cookies, and banana sweet rolls.
And when you are planning next week’s dinners, our cranberry coffee cake, pumpkin snickerdoodles, pumpkin hand pies, and overnight breakfast casserole keep the same easy comfort going.
Pumpkin Cinnamon Rolls
Ingredients
Dough
- 1 cup milk
- 1 1/4 ounce package active dry yeast
- 1/4 cup + 1/4 teaspoon granulated sugar divided
- 5 tablespoons unsalted butter melted, divided and cooled
- 1 egg yolk
- 1 1/2 teaspoon vanilla bean paste or extract
- 2 3/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon grated nutmeg fresh
Filling
- 8 Tablespoons unsalted butter softened
- 3/4 cup pure pumpkin puree
- 1/2 cup granulated sugar
- 1 Tablespoon pumpkin pie spice
- 2 Tablespoons ground cinnamon
- 1/3 Cup chopped pecans plus more for garnish
- 1/4 cup crushed ginger snaps about 4 cookies, plus more for garnish
Frosting
- 8 oz cream cheese softened
- 2 cups marshmallow creme
- 6 Tablespoons unsalted butter softened
- 2 teaspoons vanilla bean paste or extract
- 4 Tablespoons milk
Instructions
Dough
- Place the milk in a small sauce pot. Warm the milk over medium-low heat until it reaches about 100 degrees. Take off the heat. Add the yeast and 1/4 teaspoon of the sugar. Set aside until yeast become bubbly. About 5 minutes.
- Into the yeast mixture after it has gotten bubbly, whisk in 4 tablespoons of the melted butter, the egg yolk, and vanilla. Set aside.
- In the bowl of a stand mixer, add the remaining sugar, flour, salt, and nutmeg. Make a well in the middle of the dry ingredients and pour in the wet mixture. Mix on low speed until combined, scraping the sides of the bowl if necessary. Turn the speed up to medium and knead for 6 minutes with the bread hook until the dough gathers around the hook and the sides of the bowl are clean. Add an additional 2 Tablespoons of flour if necessary.
- Remove the dough and form into a ball. Pour in the remaining 1 Tablespoon of melted butter to the mixing bowl, place the dough in the medium-low and roll around in the butter until it is coated. Cover with plastic wrap and let sit in a warm place (countertop) until doubled in size. About 1 to 2 hours.
- After the dough has doubled, roll out dough onto a floured surface. Roll it out into roughly a 12 x 14-inch rectangle. Next, add the filling.
Filling
- Rub the softened butter all over the dough. Dollop the pumpkin puree all over the dough and smooth out evenly.
- Mix together the sugar and spices. Coat the dough evenly on top of the pumpkin puree (yes, this seems like a LOT, this is correct!).
- Evenly sprinkle the pecans and ginger snaps all over.
- Roll the dough into a long log. Cut into countertop even pieces. Place pieces into a greased 9×13 inch baking pan. Cover with plastic wrap and let them sit in a warm place until doubled, about an hour.
- Heat oven to 325 degrees. Bake for 35 minutes until golden brown. Let sit in the baking pan for 15 minutes before serving.
Frosting
- Cream together the cream cheese, marshmallow, and butter together until combined. Add in the vanilla and mix. Add in the milk a little at a time to the consistency you prefer. Serve over warm cinnamon rolls.
- Garnish with extra chopped pecans and gingersnaps if desired.
Notes
Nutrition
Love This Recipe?
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Crushed up ginger snaps? Genius! These pumpkin cinnamon rolls look heavenly!
You had me at pumpkin!! <3 <3 <3 I can't wait to try these!