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+ servings

Pumpkin Cinnamon Rolls

These soft Pumpkin Cinnamon Rolls are flavoured with pure pumpkin puree, pumpkin pie spice and topped with cream cheese icing. The warm pumpkin pie spices meld together with the brown sugar to create a delicious, sticky glaze that's swirled inside.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 7 minutes
Servings 6
Calories 361kcal
Author Michelle



  • 80 ml warm milk
  • 30 g granulated sugar
  • 6 g active dry yeast
  • 260 g all-purpose flour
  • 1 large egg
  • 85 ml pumpkin puree
  • 1 teaspoon pumpkin pie spice (recipe below)
  • 15 ml vegetable oil or softened unsalted butter

Pumpkin Pie Spice Mix: (makes more than you need for the recipe)

  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • teaspoon ground all-spice


  • ¼ C light or dark brown sugar packed
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 tablespoon unsalted butter softened, room temperature

Cream Cheese Icing:

  • ¼ C cream cheese softened, room temperature
  • ½ teaspoon vanilla extract
  • ½ C powdered sugar sifted
  • pumpkin pie spice optional


Make the dough:

  • In a bowl, combine the warm milk, 1 tablespoon sugar, and yeast. Give it a stir and let the yeast activate, about 5 minutes.
  • In the bowl of a stand mixer, combine the flour, egg, pumpkin puree, remaining 1 tablespoon sugar and pumpkin pie spice.
  • Add the yeast to the flour mixture and turn on the mixer on low.
  • The dough will be wet. Knead the dough together until it comes together. At about 3-4 minutes in, add in the vegetable oil/butter and continue kneading. (You may need to finish kneading by hand until smooth).
  • Place the dough into a lightly greased bowl and cover with plastic wrap or a damp cloth. Leave in a warm location for 60-90 minutes, depending on how warm your kitchen is.

Pumpkin pie spice mix:

  • Combine the spices in a small bowl and mix well.
  • Store in an airtight container.

Make the filling:

  • In a bowl, combine the brown sugar, cinnamon and pumpkin pie spice. Give it a stir to incorporate.

Make the rolls:

  • When the dough has doubled in size, transfer it to a work surface lightly dusted with flour. With a rolling pin, roll out the dough into a rectangle about 10" by 8" long.
  • Spread softened butter over the entire surface of the dough.
  • Sprinkle the brown sugar filling on top of the butter.
  • Working from the bottom, roll it up into a long log, and divide into 6 even pieces.
  • Lightly grease a 9" by 6" oven-safe baking pan.
  • Place the pieces of dough cut side up (swirl facing the top) into the baking pan.
  • Lightly cover with a cloth/plastic wrap until puffy and slightly larger in size, about 20-30 minutes.
  • Towards the end of the proofing time, preheat oven to 350°F/177°C.
  • Bake at 350°F/177°C for approximately 20-22 minutes, or until an instant-read thermometer inserted registers 190°F.
  • Transfer to a wire rack to cool completely.

Make the icing:

  • In a stand mixer bowl, beat the cream cheese until softened. Then add ½ teaspoon vanilla extract and about ½ C sifted powdered sugar. If the consistency is too thick, add a little milk to loosen. If it's too runny, add a little more powdered sugar.
  • Spread the icing over the cooled buns.
  • Serve with additional dusting of pumpkin pie spice if you wish. Best served the same day.


Calories: 361kcal | Carbohydrates: 62g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 55mg | Potassium: 149mg | Fiber: 2g | Sugar: 26g | Vitamin A: 2468IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 3mg