Pumpkin Cinnamon Rolls With Cream Cheese Icing

Pumpkin Cinnamon Rolls
Diana Rattray
Prep: 25 mins
Cook: 24 mins
Rising Time: 105 mins
Total: 2 hrs 34 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
255 Calories
12g Fat
36g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 255
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 35%
Cholesterol 46mg 15%
Sodium 155mg 7%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 4%
Total Sugars 23g
Protein 3g
Vitamin C 1mg 3%
Calcium 45mg 3%
Iron 1mg 6%
Potassium 95mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These pumpkin cinnamon rolls are rich and delicious, and they can be prepared in advance and frozen until you need them. That can be a big convenience for a holiday or special occasion when you have so many other things to do.

The pumpkin dough is perfectly spiced and lightly sweetened while the buttery brown sugar filling gives them classic cinnamon roll flavor and texture. The cream cheese icing is the perfect finishing touch. And the bright color and flavor of the pumpkin make them the perfect holiday breakfast or snack.


For the Dough:

  • 1/3 cup milk, lukewarm (about 90 F)

  • 3 tablespoons (1 1/2 ounces) butter, melted

  • 1/2 cup canned pumpkin

  • 2 tablespoons light brown sugar, packed

  • 1/4 teaspoon ground cardamom, or ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon salt

  • 1 large egg, lightly beaten

  • 2 1/2 teaspoons instant yeast

  • 5 1/2 ounces (11 1/2 ounces) all-purpose flour

For the Filling:

  • 5 tablespoons (2 1/2 ounces) salted or unsalted butter, softened

  • 1/2 cup light brown sugar, packed

  • 1 tablespoon ground cinnamon

For the Icing/Glaze:

  • 3 ounces cream cheesesoftened

  • 1 1/2 cups confectioners' sugar

  • 2 teaspoons butter, softened

  • 3 tablespoons milk, or more for desired consistency

Steps to Make It

  1. In a mixing bowl, bread machine, or bowl of an electric stand mixer, combine the milk and 3 tablespoons of melted butter. Add the pumpkin, 2 tablespoons of brown sugar, the cardamom or nutmeg, ginger, and salt. Add the egg, the flour, and the yeast. With the dough hook or by hand, mix to form a dough, or set the bread machine on the dough cycle. Knead for 6 to 8 minutes. 

  2. Butter a large bowl.

  3. Put the dough in the bowl, turning to grease all sides. Cover with plastic wrap and let rise in a warm place for about an hour, or until doubled in volume.

  4. On a floured board, roll the dough out into a rectangle about 10 inches x 15 to 16 inches.

  5. Spread 5 tablespoons of softened butter over the dough to within about 1/4 inch of one of the long edges (so it will seal when you roll it).

  6. Combine the 1/2 cup of brown sugar with the 1 tablespoon of cinnamon. Blend thoroughly. Spread the mixture over the butter layer. Dab a water-moistened finger along the bare long edge. Roll up tightly from the other long edge and seal, pinching the seam lightly.

  7. Place on a parchment paper-lined baking sheet and put in the freezer for about 30 minutes. This will firm the roll for easier slicing. 

  8. Preheat the oven to 375 F.

  9. Line a 9-inch square baking pan with parchment paper.

  10. Cut the roll into 1- to 1 1/2-inch slices. Arrange the slices in the prepared baking pan. At this point, you can cover with plastic wrap and let them rest for 30 minutes, or cover tightly and freeze for up to 1 month.

  11. If you are starting with frozen rolls, take them out of the freezer about 1 hour before baking.

  12. Bake them in the oven for 20 to 25 minutes, until browned and puffy. 

  13. Remove and let them cool slightly while you prepare the icing.

  14. Combine the softened cream cheese with the powdered sugar, 2 teaspoons of softened butter, and a tablespoon of milk. Beat with an electric mixer, adding more milk or cream until the icing is a good consistency for spreading or drizzling. If the rolls are still quite warm, it will thin and run down the sides as you spread. If not that warm, you might want to drizzle.

  15. Serve and enjoy!