These Pumpkin Cinnamon Rolls are everything you love about fall wrapped up in a warm, pillowy-soft cinnamon roll. We’ve packed pumpkin puree into both the dough and the filling for maximum pumpkin flavor. Then we add in all the pumpkin spice for a fall treat so good, you’ll make it year round!

This recipe is based on our famous original cinnamon rolls that are absolute perfection!

Why Our Recipe

  • Pillowy soft cinnamon rolls with pumpkin both in the dough and the filling.
  • All the fall pumpkin spice flavors you crave.
  • Make-ahead overnight and freezing instructions included.
Bird's eye view of Pumpkin Cinnamon Rolls in a glass baking pan.

Whether you’re prepping ahead for a cozy weekend breakfast or freezing some for later, these cinnamon rolls couldn’t be easier. Top them with a tangy cream cheese glaze, and you’ve got a sweet and spiced treat that’s ready to enjoy whenever the craving hits!

Ingredient Notes

  • Instant Dry Yeast: This recipe uses instant yeast, which doesn’t need to be dissolved in liquid first. You can also use active dry yeast in the same amount. Just add an additional 15 minutes to the rising time.
  • Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling.
  • Warm Milk: Make sure your milk is warm, but not too hot, to help activate the yeast. Aim for a temperature around 100-110°F.
  • Butter: Use softened butter so it easily incorporates into the dough. If you’re in a hurry, cut it into small pieces to soften it faster.
  • Cream Cheese: Make sure it’s softened to room temperature for easy mixing.
  • Powdered Sugar: Start with 1 cup, but adjust depending on how sweet and thick you like your glaze. Add more if you prefer a thicker consistency.

No Stand Mixer? No Problem!

You can easily knead the dough by hand. Start by mixing the ingredients together with a sturdy spoon until the dough becomes too difficult to stir. Then, turn the dough out onto a lightly floured surface and begin kneading by hand. Keep kneading until all the flour is incorporated and the dough feels soft and elastic, with just a slight stickiness. It may take a little extra elbow grease, but the results are totally worth the effort!

Pumpkin Cinnamon Roll being held up with a metal spatula.

Make-Ahead Overnight Instructions

To make these Pumpkin Cinnamon Rolls ahead of time, simply follow the recipe until you’ve rolled, cut, and placed the rolls into your greased baking pan. Cover the pan tightly with plastic wrap and refrigerate overnight. The next day, remove the rolls from the fridge and let them sit at room temperature for 45 minutes to an hour, depending on your kitchen’s temperature. Once they’ve risen, bake as directed and enjoy fresh, warm rolls with minimal morning prep!

Freezer Instructions

To freeze your Pumpkin Cinnamon Rolls for later, roll and cut the dough as instructed, then place the rolls a few inches apart on a baking sheet. Freeze them individually until solid, then transfer the frozen rolls to a resealable plastic freezer bag. When you’re ready to bake, place the frozen rolls in a lightly greased baking dish and let them thaw at room temperature until fully risen, which can take a few hours. Once thawed, bake as directed and enjoy fresh, homemade rolls whenever you like!

Storage Instructions 

Store your pumpkin cinnamon rolls in an airtight container at room temperature for up to 5 days.

More pumpkin treats…

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.