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Cozy up to fall with these pumpkin sweet rolls. These soft and tender pumpkin cinnamon rolls are filled with a warm pumpkin spice filling and topped with a delicious cream cheese frosting. Perfect for any fall occasion!

Inspiration Behind the Pumpkin Sweet Rolls

Cinnamon rolls have always been a huge crowd-pleaser on my website and in my family, so a fall version has always been the next “must have”.

I experimented with different ratios of pumpkin puree and spices to achieve the ideal balance of sweetness and spice. The result is a soft and tender yeast dough infused with pumpkin flavor, a generous filling of brown sugar and pumpkin pie spices, and a luscious cream cheese frosting to top it off. These pumpkin cinnamon rolls are sure to become a new favorite for your family and friends this fall.

Pumpkin Sweet Roll FAQs

I’m new to using yeast – any tips?
Yes! Check out my working with yeast guide for some insights and tips!

Can I cut out the first rise if I’m short on time? Yes! I love to make the dough, let it rise, form the rolls, and then let it rise again before putting in oven – so two rises. I’ve found it makes for a lighter, fluffier roll. However, I’ve cut out the first rise before, and they’ve still been a hit, so do that if you need to and your family will still devour them.

Can I make this into a mini pumpkin roll? Yes! Mini buns are perfect for brunches and showers, or little kids. I do so by forming my rectangle to be a longer log and shorter width. This will make your swirl tighter and smaller by the time you roll it up. You’ll have one long skinnier log instead of a shorter fat one. Cut the log in 1″ sections, and it’ll make the perfect mini pumpkin rolls!

Can I make this overnight? Yes! There are two options for an overnight rise.

• First, you can make the dough and stick in the fridge overnight to freshly fill and bake the next day.
• The second option is to make the dough and form, and place the formed rolls in the fridge overnight. In the morning let the rolls set out for about 45 minutes while you preheat your oven. Forming them in advance can often lead to to some of the filling oozing to the bottom, but for an occasion like Christmas morning where you don’t want to hassle with any mess, it’s worth the small compromise for me.

Can I switch out the cream cheese frosting for an icing?
Of course! If you’re not a cream cheese fan, I suggest this recipe for a basic light icing:


• 2 cups powdered sugar

• 2 Tbsp butter

• 1/2 tsp vanilla extract

• 3-5 Tbsp milk

• Beat all ingredients together

How To Form

1. Mix & knead pumpkin dough by hand or in mixer. Should be soft and tacky, not tough. Rise about 1 hour.

2. Roll out dough in about a 15×26″ rectangle, until about 1/4″ thick.

3. Spread butter & sugar mixture evenly on top, leaving a small border of dough.

4. Slice the rolls ~1″ thick using floss for the cleanest cut.

5. For standard size, you can fit 12 in a 9×13 pan. For mini’s, place on a jelly roll pan. Rise ~30 minutes.

6. Bake for about 20 minutes then frost!

Our family hopes you enjoy them as much as we do! Happy baking!

LOVE THIS RECIPE?

Here are some other recipes you’ll want to try too!

• Cinnamon Rolls
• Dinner Rolls
• Pumpkin Shaped Artisan Bread
• Pumpkin Streusel Bread (with brown sugar maple glaze)

Pumpkin Sweet Rolls

With a soft and tender pumpkin dough, a cinnamon spice filling and topped with a delicious cinnamon cream cheese frosting, these pumpkin cinnamon rolls are sure to be a perfect sweet roll for fall! You can make these rolls for parties, showers, brunches or any occasion!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Rise Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings 12 large sweet rolls

Ingredients

  

Dough

• 3/4 cup whole milk
• 2 1/4 tsp instant yeast
• 100 grams granulated sugar
• 122 grams (1/2 cup) Libby's pumpkin puree
• 1 large egg
• 1 tsp salt
• 1/4 cup unsalted butter
• 1 tbsp pumpkin pie spice
• ~ 4 cups all purpose flour **see note to add correct amount

Filling

• 1/2 cup unsalted butter melted
• 200 grams (1 cup) brown sugar
• 1 tbsp pumpkin pie spice
• 2 tbsp ground cinnamon

Cream Cheese Frosting

• 4 oz cream cheese softened
• 1/4 cup butter softened
• 1 1/2 cup powdered sugar
• 1 tsp vanilla bean paste (or sub 1-2 tsp vanilla extract; see note)
• 1/8 tsp ground cinnamon
• 1-2 tbsp milk as needed

Instructions

 

Prepare the dough:

• Using a stand mixer with the dough hook attached, combine the warm milk, yeast, and sugar together.

  If using active dry yeast instead of instant yeast, wait about 10 minutes for the yeast to activate and get foamy.
• Add the first 2 cups of flour, pumpkin puree, eggs, and salt. Mix on low speed. While mixing, add the butter one tablespoon at a time.
• Slowly add the remaining flour while mixing, watching the dough. You may add slightly more or less flour as needed. You've added enough flour when the dough is soft, slightly sticky, and pulling away from the sides of the bowl. Knead for 8-10 minutes on low-medium speed.
• Remove the dough hook and cover the bowl. Let the dough rise for about 1 hour, or until doubled in size.

Filling:

• While the dough is rising, prepare the filling by combining the melted butter, brown sugar, and spices together.

Assembly:

• Transfer the dough to a clean work surface and spread with a thin layer of vegetable oil or lightly dust with flour. Roll out the dough into an even rectangle (about 16×26", or ¼" thick). Spread an even layer of filling on top.
• Starting from the longer end, gently and tightly roll it up into a log.
• Cut into 1 inch sections using a strand of floss or sharp serrated knife. Place in a greased jelly roll pan or baking pan, leaving about 1-2 inches in between so the rolls have room to grow.

Rise & Bake:

• Preheat the oven to 350° F. Loosely cover the rolls and let them rise at room temperature for 30-45 minutes, until risen and puffy.
• Bake for about 20 minutes, until lightly golden brown.

Frosting:

• While the rolls bake, make the frosting. Beat the butter and cream cheese together until smooth, then add remaining ingredients and beat until light and spreadable. Spread the frosting on the warm cinnamon rolls and serve immediately.

Storing:

• Store airtight at room temperature. To reheat, place a roll in the microwave or to heat up a large batch, place in a 350° F oven, cover loosely with aluminum foil, and bake for about 10 minutes, or until warm.

Notes

Flour note: It’s easy to add too much flour in dough recipes. The most accurate and easiest way is to do this by touch. Add flour until the dough starts pulling away from the sides of the mixing bowl and is nice and soft and tacky. Shouldn’t be wet and sticky, shouldn’t be tough. Just in the middle. 

Vanilla: One perk of using vanilla bean paste instead of vanilla is that the paste has a higher concentration of vanilla flavor and you get those gorgeous flecks. 

Overnight Instructions: These are easy to prep in advance! You can either place the dough in the fridge during the first rise and form the following day for freshly filled rolls, or you can place the formed rolls in the fridge during the second rise and simply bake the next day. For pre-formed overnight rolls, let them sit out for about 45 minutes while your oven preheats before baking. 

Tip for extra gooey sweet rolls: Pour warm heavy cream on top of the risen rolls just prior to sticking in the oven. This provides extra soft gooey centers and helps soften the grainy sugars. 

Basic Glaze:

For those who are interested in a basic glaze as opposed to a cream cheese frosting:

• 2 cups powdered sugar
• 2 tbsp softened butter
• 1/2 tsp vanilla extract
• 3-5 tbsp milk
• Beat all ingredients together until smooth.