7 Pumpkin Cinnamon Rolls You’ll Crave All Season 🎃
Let’s be real — once the weather drops below 70°F, it’s pumpkin everything season. You’ve got your latte, your candle, maybe even your pumpkin-scented soap (no judgment). But if you really want to embrace fall, there’s only one way: pumpkin cinnamon rolls.
These rolls are soft, gooey, packed with warm spices, and so good you’ll find yourself “accidentally” eating three before breakfast. From classic cream cheese frosted ones to vegan-friendly and caramel-drizzled delights, these 7 recipes will keep you cozy and sugared-up all season long.
1. Classic Pumpkin Cinnamon Rolls with Cream Cheese Frosting 🍂
Course: Breakfast or Dessert
Cuisine: American
Difficulty: Easy
Servings: 12 rolls
Prep Time: 25 mins
Cooking Time: 25 mins
Total Time: 1 hr 30 mins
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- ½ cup pumpkin puree
- ¼ cup warm milk
- 2 ¼ tsp active dry yeast
- ¼ cup melted butter
- 1 egg
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
For the Filling:
- ½ cup pumpkin puree
- ½ cup brown sugar
- 2 tsp cinnamon
- ¼ cup softened butter
For the Frosting:
- 8 oz cream cheese (softened)
- ¼ cup butter (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Warm the milk slightly and stir in yeast + 1 tbsp sugar. Let it bubble for 10 minutes.
- Mix pumpkin puree, melted butter, egg, brown sugar, and spices in a large bowl. Add the yeast mixture.
- Add flour gradually until a soft dough forms. Knead 5 minutes until smooth.
- Let it rise 1 hour (or until doubled).
- Roll out the dough into a rectangle. Spread butter, pumpkin puree, brown sugar, and cinnamon evenly.
- Roll it up tightly, slice into 12 rolls, and place in a greased baking dish.
- Bake at 350°F (175°C) for 25 minutes until golden.
- Beat frosting ingredients together and spread over warm rolls.
Pro Tip: Eat while still slightly warm. Thank me later.
2. Overnight Pumpkin Cinnamon Rolls 🌙
Course: Breakfast
Difficulty: Easy
Servings: 12
Prep Time: 20 mins (+ overnight rest)
Cooking Time: 25 mins
Ingredients
Same dough and filling as the classic version.
Instructions
- Make the dough and filling as above.
- Assemble the rolls and place them in a greased baking dish.
- Cover tightly with plastic wrap and refrigerate overnight.
- In the morning, remove from the fridge and let sit at room temperature for 45 minutes.
- Bake at 350°F for 25 minutes.
- Frost as usual.
Why You’ll Love It: You get fresh, warm rolls in the morning without having to wake up at 5 a.m. 🙃
3. Pumpkin Pie Cinnamon Rolls 🥧
Course: Dessert or Breakfast
Difficulty: Moderate
Servings: 12
Prep Time: 30 mins
Cooking Time: 25 mins
Ingredients
For Dough: (same as classic)
For Filling:
- ½ cup pumpkin puree
- ⅓ cup brown sugar
- 1 tsp pumpkin pie spice
- 2 tbsp cream
- 2 tbsp melted butter
For Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla
Instructions
- Make your dough using the classic method.
- In a bowl, combine pumpkin puree, sugar, pumpkin spice, cream, and butter.
- Spread filling over rolled-out dough and roll tightly.
- Cut into rolls and bake for 25 minutes at 350°F.
- Mix glaze ingredients and drizzle over cooled rolls.
Result: Soft pumpkin rolls that taste like you baked a pie and a cinnamon roll together
4. Pumpkin Cinnamon Roll Casserole (The Lazy Brunch Hero) 💁♀️
Course: Brunch or Dessert
Cuisine: Shortcut Deliciousness
Difficulty: Super Easy
Servings: 8
Prep Time: 10 mins
Cooking Time: 30 mins
Ingredients
- 2 cans of refrigerated cinnamon rolls (cut into quarters)
- 1 cup pumpkin puree
- ½ cup heavy cream
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 dish.
- Whisk pumpkin, cream, brown sugar, spices, and vanilla.
- Toss cinnamon roll pieces in the pumpkin mix and spread in the dish.
- Bake for 30 minutes or until golden and bubbly.
- Drizzle with the icing from the cans (or make your own).
FYI: It tastes like pumpkin bread pudding and cinnamon rolls had a baby — messy but magical.
5. Mini Pumpkin Cinnamon Rolls (Tiny, Cute, and Dangerous) 🌀
Course: Snack / Dessert
Difficulty: Easy
Servings: 24 mini rolls
Prep Time: 15 mins
Cooking Time: 15 mins
Ingredients
- 1 can crescent roll dough
- ¼ cup pumpkin puree
- 2 tbsp butter (melted)
- ¼ cup brown sugar
- 1 tsp cinnamon
- ½ tsp pumpkin spice
Instructions
- Roll out crescent dough and brush with melted butter.
- Mix pumpkin puree, sugar, and spices, then spread evenly.
- Roll up, slice into small rounds, and place on a parchment-lined tray.
- Bake at 375°F (190°C) for 12–15 minutes.
- Drizzle with icing or dip in caramel sauce.
Bonus: They bake in less time than it takes to make coffee.
6. Pumpkin Cinnamon Rolls with Brown Butter Glaze 🧈
Course: Dessert
Difficulty: Moderate
Servings: 12
Prep Time: 25 mins
Cooking Time: 25 mins
Ingredients
Use the classic dough and filling, but the magic is in the glaze:
For Brown Butter Glaze:
- ¼ cup butter
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla
Instructions
- In a pan, melt butter and cook until golden brown and nutty (2–3 mins).
- Whisk in powdered sugar, milk, and vanilla until smooth.
- Pour over warm rolls.
Result: A nutty, caramel-like topping that’ll make you question all other frostings.
7. Vegan Pumpkin Cinnamon Rolls 🌱
Course: Breakfast or Snack
Cuisine: Plant-Based
Difficulty: Easy
Servings: 12
Prep Time: 20 mins
Cooking Time: 25 mins
Ingredients
For Dough:
- 3 ½ cups all-purpose flour
- ½ cup pumpkin puree
- ¾ cup almond milk (warm)
- 2 tsp yeast
- ¼ cup coconut oil (melted)
- ¼ cup sugar
- 1 tsp cinnamon
- Pinch of salt
For Filling:
- ½ cup pumpkin puree
- ¼ cup coconut oil (melted)
- ¼ cup brown sugar
- 1 tsp cinnamon
For Glaze:
- 1 cup powdered sugar
- 2 tbsp coconut milk
- ½ tsp vanilla
Instructions
- Mix yeast with warm milk and sugar, let bubble.
- Add pumpkin, coconut oil, cinnamon, and salt. Stir in flour until soft dough forms.
- Let rise for 1 hour.
- Roll, spread the filling, roll up, slice, and bake at 350°F for 25 minutes.
- Whisk glaze ingredients and drizzle over cooled rolls.
You won’t miss the dairy. Promise. They’re soft, fluffy, and smell heavenly.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of puree: Too sweet. Always go pure pumpkin.
- Overbaking: Rolls dry out fast. Slightly underbake for that gooey center.
- Too much flour: Sticky dough is good. Flour makes them dense.
- Skipping rise time: Don’t rush the yeast. Fluffiness takes patience.
- Forgetting frosting: Don’t be that person.
FAQ
Q: Can I freeze these rolls?
Yes! Bake, cool, wrap, and freeze up to 2 months. Reheat, frost, and enjoy like new.
Q: Can I use whole wheat flour?
You can, but they’ll be heavier. Try half white, half wheat for balance.
Q: Can I prep ahead?
Absolutely. Make the dough, refrigerate overnight, and bake fresh next morning.
Q: Why are my rolls dense?
You overmixed or used old yeast. Use fresh yeast and gentle hands.
Q: What’s the best frosting?
Cream cheese if you want rich, maple glaze if you want cozy. Both if you’re chaotic (like me).
Final Thoughts
There you go — seven different pumpkin cinnamon roll recipes, from lazy casseroles to bakery-worthy beauties. Each one brings its own cozy personality to your kitchen, whether you’re baking for brunch, Halloween morning, or just because you deserve carbs.
So, grab that can of pumpkin puree, crank up your favorite fall playlist, and get ready to fill your home with the scent of cinnamon heaven. Because honestly? Pumpkin season doesn’t last forever — but these rolls should. 😏🎃
