Pumpkin Cinnamon Rolls Oven Recipe

Soft, fluffy, spiced, and swirled to pumpkiny perfection—these cozy pumpkin cinnamon rolls bring together pumpkin puree, cinnamon, brown sugar, and cream cheese to make your kitchen smell like it’s wearing a sweater. Expect warm spice, gooey centers, and frosting that melts just perfectly over the top.

Whether you’re easing into a chilly weekend or just need fewer decisions and more carbs, these rolls show up ready to hug your taste buds. They’re ideal for brunch-y mornings (hello, stretchy pants) or an afternoon with tea when you “accidentally” bake a dozen and miraculously forget to share. The dough is plush, the filling smells like every candle I hoard in October, and the icing? Tangy, sweet, and fully committed to the swirl life.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Pumpkin Cinnamon Rolls Recipe

You won’t need a bakery trip after this one. These pumpkin cinnamon rolls bring the goods, and the aroma alone will practically high-five your neighbors.

Fluffy and tender dough: Thanks to warm milk, active yeast, and a bit of kneading, the rolls bake up pillowy soft.
Pumpkin spice flavor that shows up strong: Real pumpkin puree plus warm spices make these taste unmistakably autumnal (without smacking you in the face).
Frosting that melts and marries into the rolls: Cream cheese and cinnamon swirl together into a dreamy, slightly tangy glaze.
No special tools needed: A bowl, a rolling pin, and a little dough patience—and you’re golden. Use floss if you’re fancy.
Easy to make ahead: These are super freezer-friendly and reheat shockingly well. Like, way too well.
Great for brunch or dessert: Or second breakfast. Or that weird post-lunch, need-a-little-something moment.

Ingredient Notes

Let’s talk about what’s going into the doughy, spicy goodness. No obscure ingredients. Just cozy stuff.

Warm milk (110°F): This little spa moment wakes up the yeast and gets things rising. Not too hot though, or yeast gets grumpy.
Active dry yeast: Gives the rolls their rise and fluff. If it doesn’t foam up, your yeast is probably a couch potato.
Pumpkin puree: Adds moisture and that signature fall flavor—use 100% pure, not pumpkin pie filling.
Granulated sugar: Just enough for a bit of sweetness in the dough.
Melted unsalted butter: Brings richness and softness. Let it cool a bit first so it doesn’t cook the egg.
Egg: Enriches the dough and helps bind everything together.
Vanilla extract: For warmth and depth. It’s the quiet hero here.
All-purpose flour: Standard stuff. Start with 3½ cups but have a little extra for dusting.
Pumpkin pie spice: Infuses the dough and filling with that warming, spiced goodness.
Salt: Just enough to balance the sweetness and keep things from tasting flat.
Brown sugar (filling): Sticky, rich, and the perfect partner to cinnamon.
Ground cinnamon & pumpkin pie spice (filling): Double the spice; doubles the cozy factor.
Softened butter (filling): Speads easily and helps the sugar stick during baking.
Cream cheese: The tangy base for the frosting—don’t skip it unless you’re frosting-averse (who hurt you?).
Powdered sugar: Makes the frosting sweet and smooth. Sift it so you don’t end up with sugary pebbles.
Ground cinnamon (again): For a little extra oomph in the frosting.

How To Make This Pumpkin Cinnamon Rolls Recipe

Okay, roll up those sleeves, maybe throw on some music, and let’s make your kitchen smell like a bakery. Here’s the comfy, cozy path to pumpkin cinnamon roll joy.

Activate the yeast: Combine warm milk and yeast in a big bowl. Stir gently, then walk away for 5 to 10 minutes. You want bubbles and a little foam—this is the “yes, I’m alive” sign from your yeast.
Make the dough base: Add pumpkin puree, sugar, melted (and cooled!) butter, egg, and vanilla to the bubbly milk mix. Stir or mix until it’s mostly smooth. Don’t stress if it looks a bit shaggy.
Add dry ingredients: Tip in the flour, pumpkin pie spice, and salt. Stir until a loose dough forms. Use a spoon at first, then move to a dough hook or just hands-on kneading if you’re feeling rustic.
Knead until smooth: About 7 to 8 minutes of kneading should give you a dough that’s smooth, elastic, and just a little tacky. If it’s super sticky, add tiny bits of flour—don’t go overboard, or the rolls might bake up grumpy and dense.
Let it rise: Pop the dough into a greased bowl, cover it with a damp towel or plastic wrap, and let it rise somewhere warm. We’re aiming for doubled in size, usually about an hour. I’ve definitely used the top of my dryer as a proofing area.
Mix the filling: Stir together the brown sugar, cinnamon, and pumpkin pie spice in a small bowl. Make sure your butter is nice and spreadable.
Roll it out: Punch the dough down gently, then roll it out on a floured surface to an 18×12-inch rectangle. Try to keep the thickness even, like a comfy yoga mat made of dough.
Fill and roll: Spread the softened butter all over, all the way to the edges. Then sprinkle your sugary spice mixture and press it in lightly. Starting from the long side, roll it up into a tight log.
Slice cleanly: Use unflavored dental floss (yes, floss!) or a really sharp knife to slice into 12 even pieces. Floss works shockingly well—no squishing.
Second rise: Place the rolls in a greased 9×13 pan, leaving a little room between each. Cover them again loosely and let them puff up for 30 to 40 minutes.
Bake to golden bliss: Preheat the oven to 350°F. Bake the risen rolls for 22 to 25 minutes—until the tops are lightly golden and they smell disturbingly good.
Frost while warm: Let them cool for a few minutes first, then slap on the frosting while they’re still warm. It melts just enough to seep into those layers.

Storage Options

If you somehow have leftovers—I mean, okay—you can store them in a few clever ways.

Once the pumpkin cinnamon rolls have cooled completely, pop them into an airtight container. Room temp works for a day or two, but beyond that, I recommend the fridge to keep that cream cheese frosting from wandering into sketchy territory.

To freeze, wrap individual unfrosted rolls tightly in plastic wrap, then stash them in a freezer bag (double wrap if you’re the cautious type). They’ll hold up for about two months. To reheat, thaw overnight in the fridge or give them a little microwave TLC right from frozen—low heat in 20-second bursts does the trick.

If you’re thinking ahead, you can fully prep and shape the rolls, cover them, and pop the pan in the fridge overnight. In the morning, let them rise for 30 to 45 minutes at room temp before baking. Ta-da, fresh-baked magic with no 6 a.m. flour emergencies.

Variations and Substitutions

Feel like spinning the flavor wheel a little? I see you. Here are a few fun switch-ups to keep things interesting.

Maple cream cheese frosting: Swap a spoonful of powdered sugar for maple syrup in the frosting. It adds richness, and honestly, it just tastes fancy.
Add chopped pecans to the filling: They bring crunch and a toasty flavor that plays so well with the pumpkin and cinnamon.
Use whole wheat flour for half the mix: Adds nuttiness and fiber without turning the rolls into hockey pucks. Don’t replace all the flour—just a portion.
Drizzle with browned butter before serving: That little extra hit of nuttiness from browned butter over warm rolls is wildly good.
Play with the spice blend: Not a pumpkin pie spice fan? Try chai spice or extra cinnamon instead for a different warm kick.

What to Serve with Pumpkin Cinnamon Rolls

These breakfast sweets love a good pairing. Or a good excuse for brunch. Or second breakfast. Here’s what they cozy up to best.

A bold mug of coffee with a little splash of cinnamon almond milk hits the perfect just-woke-up note. The rolls take care of dessert. Your coffee takes care of business.
For something savory, a plate of scrambled eggs with a sprinkle of sharp cheddar balances out all the sweet. Or go for a small side of these bacon basil cornbread muffins if you’re into full-on brunch feasting.
Feeling chilly? Add a scoop of warm cinnamon apples on the side. Almost pie-like, wildly comforting, and it makes one heck of a brunch plate.
Not feeling breakfasty? Serve a roll alongside a cozy after-dinner espresso or even a tiny glass of Baileys if you’re going rogue.
And if it’s dessert you’re after, chase it with something creamy and cold, like this old-school favorite: homemade Wendy’s Frosty-style shake.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make pumpkin cinnamon rolls in advance?

Yep! You can prep the rolls completely (right up to the second rise), cover the pan tightly, and refrigerate overnight. In the morning, pull them out about 30 to 45 minutes before baking so they can come to room temperature and rise a bit more. Then bake as usual. No sleep-deprived measuring required.

Can I freeze these rolls before or after baking?

Totally. You can freeze the unbaked, sliced rolls on a tray, then transfer to a freezer bag once firm. When ready to bake, thaw overnight in the fridge, let rise, and bake. You can also freeze baked (and unfrosted) rolls—they reheat really well in the oven or microwave. Just don’t forget the frosting after reheating.

How do I know if my dough rose enough?

After the first rise, the dough should double in size. A good trick is to gently poke it with a floured finger—if the dent stays, you’re good to go. If it springs back, give it a little more time. Yeast has its own schedule and is not to be rushed.

What if I don’t have pumpkin pie spice?

No worries at all. You can DIY it with 1 tsp cinnamon, 1/4 tsp each ginger and nutmeg, and a pinch of cloves or allspice. Shake it up and you’ve got something close enough to fool even the most devoted fall fanatic.

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