Pumpkin Cinnamon Rolls – Irresistible 5-Star Maple Glazed Recipe

Sharing is caring!

Pumpkin Cinnamon Rolls are pure autumn magic. With warm, fluffy spirals infused with real pumpkin and aromatic spices, they’re my go-to fall baking project — especially when crisp air and golden leaves start setting the scene. These tender rolls come together with a luscious maple cream cheese icing that melts into each layer, making every bite utterly irresistible.

Whether you’re planning a cozy weekend breakfast or a sweet addition to your holiday brunch table, this recipe will warm both your kitchen and your heart.

Love cozy, soul-warming recipes like this? Be sure to follow me on Pinterest for more delicious inspiration, fresh from my kitchen to yours.

The Story Behind My Pumpkin Cinnamon Rolls

Fall always sneaks up on me — one minute I’m grilling zucchini outdoors, the next I’m reaching for cinnamon, nutmeg, and a can of pumpkin. I still remember the first time I tried adding pumpkin to my cinnamon rolls. It was one of those experimental weekends where I was already baking Pumpkin Sourdough Bread, and I had just enough puree left to think, “Why not toss it into a dough?”

That very batch changed everything.

The kitchen filled with a rich, spiced aroma that wrapped around me like a warm scarf. These rolls weren’t just good — they were melt-in-your-mouth, close-your-eyes kind of good. With their soft golden centers, buttery spice filling, and creamy maple glaze, they brought together all the best flavors of fall. It was the kind of moment that makes you pause and savor every bite.

The pumpkin not only adds flavor, but it gives the dough a beautiful golden hue and an extra tender texture. And paired with the warm spice mix — including cinnamon, nutmeg, allspice, and a hint of ginger — you’ve got a roll that tastes like a pumpkin pie and a cinnamon bun had the most delightful baby.

I’ve made these Pumpkin Cinnamon Rolls for chilly Sunday mornings, Thanksgiving brunch, and even as dessert with a drizzle of hot coffee. They’ve become a staple in my fall kitchen right alongside Pumpkin Pie Overnight Oats for busy weekday mornings.

Why This Recipe Is So Special

Let’s be real — cinnamon rolls are already a crowd-pleaser. But when you take the classic and elevate it with real pumpkin, warm fall spices, and a maple-sweetened cream cheese glaze? You’re reaching peak comfort food.

Here’s what makes these Pumpkin Cinnamon Rolls stand out:

• Pumpkin puree: It adds not only flavor, but a rich, tender texture that keeps the rolls soft for days.

• Perfectly spiced filling: A blend of cinnamon, nutmeg, allspice, ginger, and cloves warms every bite without overpowering.

• Maple cream cheese glaze: Balanced, slightly tangy, and not overly sweet — it soaks into every crevice when spread on warm rolls.

• Make-ahead friendly: You can prepare them the night before, refrigerate, and bake fresh the next morning — just like I do on holiday mornings.

You don’t need to be a baking expert to make these either. I’ll walk you through each step, with tips I’ve learned over the years (like letting the dough rest when it resists rolling, or how to test kneading with the windowpane trick). These small details take your baking from “pretty good” to “wow, did you really make these?”

So grab your mixing bowl — it’s time to roll up our sleeves and get that pumpkin dough rising.

What You’ll Need to Make Pumpkin Cinnamon Rolls

When it comes to these Pumpkin Cinnamon Rolls, the magic begins with the dough. It’s rich yet fluffy, soft but strong enough to hold generous layers of spiced brown sugar filling. Whether you’re prepping for a quiet weekend treat or holiday baking day, having the right ingredients — and knowing your swaps — makes all the difference.

Ingredient Breakdown

Below is a simple chart to help you gather everything with ease. Be sure to use high-quality canned pumpkin (not pie filling) for the most authentic flavor.

Component	Ingredient	Measurement
Pumpkin Dough	Whole Milk	1/3 cup (80ml)
	Unsalted Butter	2 Tablespoons (28g)
	Canned Pumpkin	1/2 cup (115g)
	Granulated Sugar	1/4 cup (50g)
	Ground Nutmeg	1/4 teaspoon
	Salt	1/2 teaspoon
	Egg	1 large
	Instant or Active Dry Yeast	2 1/4 teaspoons (7g)
	All-Purpose Flour	2 2/3 cups (335g)
Filling	Softened Butter	6 Tablespoons (85g)
	Light or Dark Brown Sugar	1/2 cup (100g)
	Ground Cinnamon	1 Tablespoon
	Nutmeg, Allspice, Ginger, Cloves	1/2 to 1/4 tsp each
Maple Cream Cheese Icing	Cream Cheese	4 oz (113g)
	Pure Maple Syrup	3 Tablespoons (45ml)
	Whole Milk	1 Tablespoon (15ml)
	Confectioners’ Sugar	2/3 cup (80g)
	Optional: Ground Cinnamon	1/8 teaspoon

 

Tools You’ll Need & Smart Substitutions

These rolls don’t require much, but the right tools make things smoother — especially if you’re making the dough by hand.

Essential Tools

• Stand mixer with dough hook or a sturdy mixing bowl and spatula

• Rolling pin

• 9-inch or 13-inch baking dish

• Sharp knife or unflavored dental floss for cutting rolls

• Whisk and electric hand mixer for the icing

If you’re looking for an easy autumn dinner beforehand, these pair wonderfully with something light like Roasted Tomato and Basil Soup — a comforting, warm bowl before dessert.

Ingredient Swaps

• Milk: Whole milk provides richness, but 2% or dairy-free alternatives like almond or oat milk work too.

• Yeast: Both instant and active dry yeast work. Just expect slightly longer rise times with active dry.

• Flour: Stick with all-purpose for best texture, but bread flour can be used for a chewier roll.

• Spices: If you don’t have all the individual spices for the filling, replace them with 1½ teaspoons of pumpkin pie spice.

And if you’re craving more autumn recipes that use pantry staples, don’t miss these flavorful Grilled Zucchini Rollups Stuffed with Lemon Basil Ricotta — they’re light, herby, and perfect for fall.

How to Make the Softest Pumpkin Cinnamon Rolls Ever

Making Pumpkin Cinnamon Rolls from scratch might sound like a project, but trust me — it’s totally doable, even if you’re new to baking with yeast. Just follow each step with care, and by the end of it, you’ll have a tray of golden, spiced rolls topped with luscious maple cream cheese icing.

Let’s roll.

Step-by-Step Instructions

Step 1: Warm the Milk and Butter
In a small saucepan or microwave-safe bowl, gently warm 1/3 cup whole milk and 2 tablespoons unsalted butter until the butter melts. It should be lukewarm to the touch, around 105°F–115°F — not hot.

Step 2: Mix the Wet Ingredients
In a large bowl or stand mixer, whisk together the pumpkin puree, granulated sugar, nutmeg, and salt. Stir in the warm milk/butter mixture, then add the egg and yeast.

Step 3: Add Flour and Knead the Dough
Add 1 cup of all-purpose flour and mix on low for one minute. Scrape down the sides, then add the remaining 1 2/3 cups flour and mix another minute. Switch to the dough hook and knead for 5 minutes, or knead by hand on a floured surface.

The dough should be soft and slightly tacky. Too sticky? Add flour, a teaspoon at a time. Too dry? Add a few drops of warm water.

Step 4: First Rise
Place the dough in a lightly oiled bowl, turning once to coat. Cover and let it rise in a warm spot for 2 hours, or until doubled in size.

Step 5: Roll and Fill
Punch down the dough and transfer it to a floured surface. Roll it out to a 10×14-inch rectangle. Spread softened butter evenly across the surface. In a small bowl, mix the brown sugar and spices. Sprinkle the mixture evenly over the butter.

Step 6: Roll, Slice, and Second Rise
Roll the dough tightly into a log. Using a sharp knife or dental floss, slice into 10–12 even rolls. Place in a greased 9×13-inch or 9-inch round dish. Cover and let rise again for about 1 hour.

Step 7: Bake
Preheat oven to 350°F (177°C). Bake for 22–28 minutes until lightly golden. Tent with foil after 15 minutes to prevent over-browning.

Let rolls cool for 10 minutes while you prepare the icing.

Step 8: Make the Maple Cream Cheese Icing
Beat softened cream cheese in a bowl until smooth. Add maple syrup and milk, then beat until creamy. Sift in confectioners’ sugar and beat again. Spread icing over warm rolls and watch it melt into every delicious swirl.

Pro Tips to Make Them Perfect Every Time

Give the dough time
If your dough resists rolling or springs back, let it rest 10 minutes. The gluten just needs a breather.

The “windowpane test” is real
Tear off a golfball-sized piece and stretch it. If light passes through without tearing, the dough is ready.

Tent the rolls
Always tent your rolls with foil halfway through baking. It keeps the tops golden without over-baking the centers.

Make it ahead
These are fantastic made ahead! Follow the overnight method or even freeze the shaped rolls.

Pair with something savory
After all that sweetness, I love serving these after a creamy, spicy pasta like Garlic Parmesan Chicken Spaghetti. The contrast is perfection.

How to Serve, Store, and Savor These Pumpkin Cinnamon Rolls

Once your Pumpkin Cinnamon Rolls emerge from the oven — golden, gooey, and freshly glazed — it’s nearly impossible to wait. The aroma alone feels like a warm hug. Whether you’re serving them for brunch, dessert, or a special breakfast, these rolls shine at any time of day.

Let’s talk about how to serve them (and what pairs perfectly on the side), plus how to store and reheat them so they stay just as soft and satisfying the next day.

What to Serve with Pumpkin Cinnamon Rolls

Although these rolls could easily be a standalone star, I love pairing them with cozy, contrasting flavors. Something savory or earthy balances the sweetness and turns them into a full fall-inspired meal or brunch spread.

Here are a few perfect pairings from my kitchen:

• Savory Stuffed Salmon – Rich, buttery Crab and Shrimp Stuffed Salmon adds a satisfying depth next to the sweet, spiced rolls — perfect for a holiday brunch.

• Eggplant Boats with Ricotta – These Roasted Eggplant Boats with Herbed Ricotta and Tomatoes are light yet flavorful, and they help cleanse the palate between bites of creamy icing and tender dough.

Prefer to keep it simple? Pair your Pumpkin Cinnamon Rolls with hot apple cider, a spiced chai latte, or even bold French press coffee. The maple glaze absolutely sings next to deeper roasted flavors.

And if you’re making these for a fall breakfast gathering or Friendsgiving brunch, set them out with a bowl of seasonal fruit and a savory egg dish to round things out.

How to Store and Reheat

Pumpkin Cinnamon Rolls are just as magical the next day — if you store them properly.

At Room Temperature
Cover leftover rolls tightly in foil or an airtight container. They’ll keep at room temperature for up to 2 days without drying out.

In the Refrigerator
If you’d like to stretch freshness a bit longer, refrigerate the rolls. Cover tightly with plastic wrap and foil or store in a lidded container for up to 5 days.

Freezing Options
Yes, these freeze beautifully! You have a few ways to go:

1. Freeze after shaping (before second rise): Place the unbaked rolls in a lined baking dish, cover tightly, and freeze. When ready, thaw in the fridge overnight, then let rise on the counter for 1.5–2 hours before baking.

2. Par-bake method: Bake for 10 minutes, cool completely, then freeze. Finish baking for 15–20 minutes before serving.

3. Fully baked rolls: Let cool, freeze in a single layer, then store in a bag or container. Reheat and glaze just before serving.

To Reheat
Wrap individual rolls in foil and warm in a 300°F (149°C) oven for 10–12 minutes. Or microwave for 20–30 seconds (cover with a damp paper towel for extra softness).

Pro tip: Always store the icing separately if freezing! Glaze fresh after warming for that dreamy melt-in-the-middle texture.

Frequently Asked Questions About Pumpkin Cinnamon Rolls

Can I make them the night before?
Yes! Shape the rolls, cover the pan, and refrigerate overnight. Let them rise at room temp for an hour before baking.

What if I don’t have all the spices?
Use 1½ teaspoons of pumpkin pie spice instead of the individual spices — it’s quick and just as cozy.

How do I know if the dough is kneaded enough?
Do the “windowpane test”: stretch a piece of dough — if light passes through, it’s ready.

Can I use non-dairy milk?
Absolutely. Almond, oat, or soy milk works well, though the rolls may be slightly less rich.

How should I reheat leftovers?
Microwave for 20–30 seconds or warm in a 300°F oven for 10 minutes. Add fresh icing after heating.

Can I freeze iced rolls?
It’s better to freeze them unfrosted. Reheat and add icing just before serving for the best texture.

Wrapping Up: Your New Favorite Fall Tradition

There’s something deeply comforting about baking a tray of Pumpkin Cinnamon Rolls. Maybe it’s the way the dough rises with patience, or how the scent of cinnamon and cloves lingers long after the oven’s turned off. But more than anything, it’s about sharing — whether that’s around a family brunch table or simply treating yourself to a quiet moment with a warm roll and a cup of coffee.

These rolls are now a fall tradition in my home, and I hope they become one in yours, too.

If you’re in the mood for more pumpkin-forward bakes, don’t miss my Pumpkin Pie Overnight Oats for busy mornings, or cozy up with a slice of soft and tangy Pumpkin Sourdough Bread — both are perfect for using up leftover puree.

Did you try these Pumpkin Cinnamon Rolls?
I’d love to hear what you think! Please leave a star rating, drop a comment below, and share your baking creations on Pinterest — tag me at pinterest.com/recipesbysylvia. It means the world and helps others find this recipe, too.

Print