Pumpkin spice cinnamon rolls are perfect for the fall baking season. Fluffy homemade cinnamon rolls are filled with gooey pumpkin spice filling and a sweet cream cheese glaze on top. 

Pumpkin cinnamon rolls from scratch may seem intimidating but they are so worth it! I can't say this is a quick recipe but most of the time needed goes into allowing your dough to proof. So, as long as you have time to wait around, it's not too bad. 

Plus, I've included some steps in the recipe notes to break it down for overnight cinnamon rolls. Warm breakfast cinnamon rolls? Yes please!

Some recipes add pumpkin purée directly into the dough, but I like to keep it simple with a pumpkin spice filling instead. 

My go to cinnamon roll recipe uses a brioche dough but this one is easier and just as good. The dough, adapted from a New York Times recipe, bakes up soft and pillowy, while the pumpkin filling brings all the warm fall flavor. It's the kind of bake that makes your home smell like a bakery.

You won't need a whole can of pumpkin for the filling, so you'll have some leftovers. Use it in my Pumpkin Roll or Pumpkin Brookies to keep the fall baking going.

Ingredients You'll Need

• Milk and yeast: the base of a fluffy dough.
• Flour, baking powder, and salt: pantry basics for dough structure.
• Egg and butter: adds richness and tenderness.
• Pumpkin puree: the star of the filling.
• Brown sugar: gives the filling a caramel like sweetness.
• Spice: cinnamon, ginger, nutmeg, cloves and allspice create that pumpkin spice flavor. Shortcut: Use pumpkin pie spice instead of measuring each spice separately.
• Cream cheese glaze: made with cream cheese, milk and sugar. Adds a sweet and tangy topping.

How to Make Pumpkin Cinnamon Rolls

Start by warming the milk and mixing it with yeast and a little sugar. Once it's foamy, you'll know the yeast is active. Combine the dry ingredients in a mixing bowl, then add the milk mixture, egg, and melted butter.

The dough will look shaggy at first, but after kneading, it becomes smooth and elastic. Let it rise until doubled in size, then chill briefly so it's easier to roll out. 

For the filling, mix pumpkin puree, brown sugar and spices. Roll the dough into a rectangle, spread the filling evenly, and roll it up tightly. Pinch the edge to seal and place the log seam side down.

Slice into even pieces. Plain dental floss makes this neat and easy. Arrange the rolls in a greased baking dish. Let them rise again until puffy, then bake until golden brown.

Finish with a drizzle of cream cheese glaze while the rolls are still warm. The result: pumpkin cinnamon rolls with a gooey, spiced center and a soft pillowy bite.

FAQs and Tips

Can I Make These The Night Before?

Yes. You can prepare cinnamon rolls the night before and bake them in the morning. Arrange them sliced in the baking pan, cover with plastic and then refrigerate. Just be sure to let the rolls sit out at room temperature for about an hour before baking. 

What's the Best Way to Slice Cinnamon Rolls?

First measure out the size of each slice and make score marks with a knife. I find it easiest to use plain dental floss to slice through the roll rather than a knife. Gently lift the roll and slide your floss underneath. Cross the two ends of the floss over the top and slice through.

How do you store and reheat cinnamon rolls?

Pumpkin spice cinnamon rolls are best the day they're baked, but leftovers will keep covered at room temperature for one day or in the fridge for up to four days. Reheat in the oven until warm and soft again.