Ultimate Pumpkin Pie Cinnamon Rolls with Cream Cheese Frosting
Prepare to fall in love with these extraordinary **Pumpkin Pie Cinnamon Rolls** – a truly elevated autumn favorite that beautifully marries the comforting essence of classic pumpkin pie with the irresistible warmth of homemade cinnamon rolls. Each bite is a symphony of fall flavors, featuring a soft, tender dough infused with pumpkin spice, a luscious pumpkin pie filling, a delicate pie crumb topping, and a generous swirl of rich pumpkin cream cheese frosting.
As a pastry chef with years of dedicated experience, fall baking has always held a special place in my heart. There’s an undeniable magic in the season’s warm, inviting aromas and cozy flavors. From a moist chocolate pumpkin bread to savory apple pie cinnamon rolls, the possibilities for delightful treats are endless during this time of year.
To craft the quintessential fall dessert, I embarked on a mission to combine two of my most cherished indulgences: pumpkin pie and classic cinnamon rolls. The result? These divine pumpkin pie cinnamon rolls! Building upon my acclaimed best cinnamon roll recipe as the foundation, I meticulously integrated fresh pumpkin and a blend of aromatic spices into the dough. This ensures each roll is not only incredibly soft and irresistibly gooey but also bursting with authentic, rich pumpkin flavor.
Much like my popular chewy pumpkin cookies, these rolls embody everything we adore about autumn baking. They offer a comforting blend of warm spices, a deep and satisfying pumpkin essence, and that delightful pull-apart texture that makes them an absolute joy to share with family and friends. Get ready to create a new fall tradition that will have everyone asking for more!
Table of Contents
Why These Pumpkin Cinnamon Rolls Are a Must-Make
These aren’t just any cinnamon rolls; they are a celebration of fall, meticulously crafted to deliver an unforgettable baking experience. Here’s why these pumpkin pie cinnamon rolls will quickly become your new autumn obsession:
- Unbelievably Soft & Gooey Texture: Thanks to the tangzhong method and a generous amount of heavy cream in the dough, these rolls boast an incredibly soft, fluffy, and tender crumb that stays moist for days. They pull apart effortlessly, revealing layers of warm, spiced goodness.
- Bursting with Authentic Pumpkin Flavor: We’ve incorporated real pumpkin puree into both the dough and the filling, ensuring a deep, natural pumpkin taste in every single swirl. Coupled with a perfectly balanced pumpkin pie spice blend, these rolls truly capture the essence of fall.
- Delightful Pie Crumb Topping: What truly elevates these to “pumpkin pie cinnamon rolls” is the unique pie crumb topping. It adds a wonderful textural contrast and an extra layer of warm, buttery, spiced flavor reminiscent of your favorite pumpkin pie crust.
- Luxurious Pumpkin Cream Cheese Frosting: No cinnamon roll is complete without frosting, and ours takes it a step further. A velvety smooth, tangy-sweet cream cheese frosting is infused with a hint of pumpkin puree and spice, creating a dreamy topping that melts beautifully into the warm rolls.
- Perfect for Any Occasion: Whether you’re looking for a special breakfast treat, a festive holiday dessert, or a comforting weekend baking project, these pumpkin cinnamon rolls are versatile and always a crowd-pleaser. They’re impressive enough for guests but comforting enough for a quiet morning.
Tips for Perfect Pumpkin Cinnamon Rolls
Achieving bakery-quality pumpkin cinnamon rolls at home is entirely possible with a few key techniques. Follow these expert tips for a consistently perfect batch:
Embrace a Kitchen Scale. Seriously, this is my #1 baking tip! Baking is a science, and precision is paramount, especially when working with flour. Accurately measuring your flour by weight (grams) rather than volume (cups) is absolutely crucial for achieving that desired soft, fluffy, and consistently tender texture. Too much flour is the most common culprit for dry, dense rolls, and a scale eliminates this risk entirely.
Verify Your Yeast’s Vitality. Active and fresh yeast is the lifeblood of any good risen dough. Before you begin, ensure your yeast is fresh and active. If your yeast is old or improperly stored, it may not activate effectively, leading to a dough that struggles to rise or doesn’t rise at all. A simple test: mix a small amount of yeast with warm water (around 105-115°F/40-46°C) and a pinch of sugar. If it foams and becomes bubbly within 5-10 minutes, it’s good to go!
Master the Soft, Tacky Dough Texture. The ideal dough for these pumpkin cinnamon rolls should feel soft, supple, and slightly tacky to the touch, but never sticky or gooey. When kneading in a stand mixer, the dough should mostly pull away from the sides of the bowl, with just the very bottom gently adhering. This perfect consistency indicates proper hydration and gluten development, essential for those signature soft and fluffy rolls. If it’s too sticky, add a teaspoon of flour at a time; if too dry, add a teaspoon of milk.
Ensure Room Temperature Ingredients. For optimal blending and yeast activation, most of your wet ingredients (eggs, milk, heavy cream, pumpkin puree, and butter for kneading) should be at room temperature. Cold ingredients can shock the yeast, slowing down the rise, and make it harder for the butter to incorporate smoothly into the dough, leading to an uneven texture.
Ingredient Notes and Smart Substitutions
Understanding each ingredient’s role and knowing when and how to make substitutions can greatly enhance your baking success. Here’s a breakdown of the key components for these irresistible pumpkin cinnamon rolls:
Pumpkin Puree: Always use 100% pure pumpkin puree, not pumpkin pie filling (which contains added sugars and spices). Libby’s is a widely trusted and consistent brand for baking. You won’t use the entire can for this recipe, so be sure to save the remainder for other delicious fall treats like pumpkin chocolate chip cookies or my best pumpkin scones!
Bread Flour: The secret to a superior, chewier cinnamon roll texture lies in bread flour. Its higher protein content (typically 12-14%) develops more gluten, which provides the dough with elasticity and structure, resulting in those wonderfully chewy, pull-apart layers. If you don’t have bread flour, all-purpose flour can be used, but your rolls might be slightly less chewy and airy. For the *best* results, bread flour is highly recommended.
Yeast: I prefer instant yeast for its efficiency – it doesn’t require activation and can be mixed directly with the dry ingredients. It also contributes a slightly more robust, yeasty flavor to the rolls. If you opt for active dry yeast, remember to activate it first in warm milk (around 105-115°F/40-46°C) with a pinch of sugar for 5-10 minutes until foamy. For more detailed guidance, refer to my comprehensive post on baking with yeast.
Heavy Cream: Incorporating heavy cream directly into the dough (rather than just pouring it over the rolls before baking) is a game-changer. It significantly enhances the tenderness, richness, and overall moisture of the dough. This step is absolutely crucial for achieving that irresistibly soft, melt-in-your-mouth, gooey texture that makes these cinnamon rolls so addictive.
Pumpkin Pie Spice: This essential blend is a hallmark of fall baking. It typically combines cinnamon, nutmeg, cloves, ginger, and allspice – a perfect symphony of warm, aromatic flavors that beautifully complement and enhance the pumpkin. You’ll find this same comforting blend featured in many of my fall recipes, like my delightful chocolate chip pumpkin cake.
Unsalted Butter: Using unsalted butter allows you to control the total amount of salt in your recipe. Ensure your butter is at the specified temperature (room temperature for filling and frosting, cool room temperature for dough) to achieve the best consistency and incorporation into each component.
Step-by-Step Recipe Instructions
Ready to bake the most incredible pumpkin cinnamon rolls? Follow these detailed instructions to ensure a perfect, mouth-watering batch every time.
Step 1: Prepare the Tangzhong. This Japanese technique involves cooking a small portion of flour and liquid into a paste, which significantly increases the dough’s hydration, resulting in an exceptionally soft and fluffy texture that stays fresh longer. You’ll notice this magical effect in my brown butter rolls, too (YUM!). The mixture will transform into a thick, pasty consistency resembling mashed potatoes. Set it aside to cool completely before adding it to your main dough.
Step 2: Combine Wet and Dry Dough Ingredients. In the bowl of a stand mixer fitted with a dough hook, combine all the dry dough ingredients (flour, sugar, pumpkin spice, yeast, salt). Give them a quick whisk to ensure they’re evenly distributed. Then, add the wet ingredients (heavy cream, whole milk, pumpkin puree, egg, and the cooled tangzhong). Knead on low speed until a rough, shaggy dough ball begins to form. This initial kneading helps to bring everything together.
Step 3: Knead Until Smooth and Elastic. With the mixer still running on low, gradually add the cool room-temperature unsalted butter, one piece at a time. Allow each piece to be fully incorporated into the dough before adding the next. Continue kneading for another 8-10 minutes. The dough will transform, becoming smooth, elastic, and soft to the touch. It should pull away cleanly from the sides of the bowl, with only the very bottom lightly sticking. The perfect dough will feel slightly tacky, not sticky, and have a beautiful, uniform appearance. If it feels too sticky, add a very small amount of flour (1 tablespoon at a time) until the desired consistency is achieved.
Step 4: Prepare the Pumpkin Spice Filling. While your dough is resting or rising, it’s time to whip up the flavorful filling. In a medium bowl, combine the softened unsalted butter, light brown sugar, pumpkin puree, all-purpose or bread flour, and a generous amount of pumpkin spice. Mix until all ingredients are thoroughly combined and you have a smooth, spreadable consistency. Set this aside, ready for assembly.
Step 5: Roll Out the Dough. Lightly flour your work surface. Remember, less is more when it comes to flouring – too much extra flour can dry out your dough. Roll the rested dough into a large rectangle, approximately 18 inches by 20 inches. Aim for an even thickness across the entire surface to ensure uniform rolls.
Step 6: Spread the Pumpkin Filling. Using an offset spatula or the back of a spoon, carefully and evenly spread the prepared pumpkin spice filling across the entire surface of the rolled-out dough. Be sure to leave a clean 1/2-inch border along one of the longer edges. This clean edge will help seal the roll effectively, preventing the filling from oozing out during baking.
Step 7: Roll and Slice the Dough. Starting from the long edge opposite the clean border, tightly roll the dough into a snug log. Take your time to roll it as evenly and tightly as possible without tearing the dough. Once rolled, use a sharp knife or a pizza cutter to cut the log into twelve even 1 1/2-inch strips. Gently transfer each roll to your prepared baking pan or sheet, ensuring the clean edge is secured to the roll to keep the filling locked inside. You want them snug, but not so tight that they can’t rise.
Step 8: Allow the Cinnamon Rolls to Rise. Arrange your cut rolls in a 9×13-inch baking pan or on a large parchment-lined baking sheet. If using a baking sheet, ensure they are spaced about 3 inches apart to allow for expansion. Cover the pan loosely with plastic wrap and place it in a warm, draft-free spot. Let the rolls rise for 1-2 hours, or until they have visibly doubled in size and look puffy. This second rise is crucial for their light and airy texture.
Step 9: Prepare the Pie Crumb Topping. This topping is the secret to giving these rolls an authentic “pumpkin pie” experience. In a small bowl, combine melted unsalted butter, all-purpose or bread flour, granulated sugar, light brown sugar, and a dash of pumpkin spice. Use your fingertips or a fork to mix the ingredients until coarse crumbs form. This crumbly mixture adds a wonderful texture and an extra layer of warm, spiced flavor. Keep it refrigerated until you’re ready to use it.
Step 10: Add the Pie Crumb Topping. Once your cinnamon rolls have doubled in size and are ready for baking, gently sprinkle the prepared pie crumbs evenly over the top of each roll. Lightly press the crumbs into the dough so they adhere well during baking. This step adds a beautiful golden crust and an irresistible textural element.
Step 11: Whip Up the Pumpkin Cream Cheese Frosting. While the rolls are baking, prepare your luscious frosting. In a stand mixer bowl (or using a hand mixer), combine cold cream cheese and room-temperature unsalted butter. Beat until smooth and creamy, then gradually add the powdered sugar, mixing until light and fluffy. Next, incorporate the room-temperature pumpkin puree, heavy cream, vanilla extract or paste, and the remaining pumpkin pie spice. It’s vital that the pumpkin puree is at room temperature; otherwise, it can cause the frosting to curdle and become lumpy. Beat until everything is well combined and the frosting is smooth and spreadable.
Step 12: Frost and Enjoy! Once the pumpkin cinnamon rolls are baked to a golden brown perfection and have cooled for about 15 minutes on a wire rack, it’s time for the grand finale. Generously spread the pumpkin cream cheese frosting over the warm rolls. The warmth will slightly melt the frosting, allowing it to seep into every nook and cranny, creating an incredibly moist and flavorful treat. Serve immediately and savor every glorious bite!
Storage and Reheating Tips
These pumpkin cinnamon rolls are best enjoyed fresh and warm, but they store wonderfully for a few days. Here’s how to keep them delicious:
- Short-Term Storage: Leftover pumpkin rolls can be stored in an airtight container at room temperature for 2-3 days. For extended freshness, especially with the cream cheese frosting, transfer them to the refrigerator where they will keep for up to 5 days. Ensure they are well-sealed to prevent drying out.
- Freezing for Longer Storage: If you want to prepare them ahead or save some for later, these rolls freeze beautifully!
- Unbaked Rolls: After the first rise and cutting the rolls, arrange them in a freezer-safe baking pan or on a baking sheet, then freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container for up to 1 month. When ready to bake, thaw overnight in the fridge, then let them come to room temperature and rise in a warm spot for 1-2 hours before baking as directed.
- Baked & Frosted Rolls: Allow fully baked and frosted rolls to cool completely. Wrap individual rolls or the entire pan tightly in plastic wrap, then aluminum foil. Freeze for up to 2-3 months.
- Reheating: We can all agree that warm, gooey cinnamon rolls are the absolute best way to enjoy them!
- Microwave: For a quick reheat, place an individual roll on a microwave-safe plate and microwave for 20-30 seconds, or until warmed through and gooey.
- Oven: For multiple rolls or a whole pan, preheat your oven to 350°F (175°C). Place the rolls (covered with foil if unfrosted, or loosely tented if frosted to prevent burning) in the oven for 10-15 minutes, or until heated through and soft. If reheating frozen baked rolls, you might need an extra 5-10 minutes.
Frequently Asked Questions (FAQs)
Absolutely! While the pumpkin cream cheese frosting is highly recommended for its complementary flavor, these rolls would also be delightful with a classic cream cheese frosting or a sweet maple glaze, similar to the one found in my bacon cinnamon rolls recipe. Feel free to customize to your preference!
This is almost always caused by using expired or inactive yeast. Yeast is a living organism, and if it’s too old or exposed to heat/moisture, it loses its potency. For the best results and a reliable rise, always ensure you are using super-fresh yeast. You can test your yeast by dissolving a small amount in warm water (105-115°F/40-46°C) with a pinch of sugar; if it doesn’t foam within 5-10 minutes, it’s likely inactive.
The most common reason for dense cinnamon rolls is using too much flour. When measuring flour by volume (cups), it’s very easy to inadvertently pack in more than needed. This is precisely why I always recommend using a kitchen scale to measure dry ingredients by weight for accurate and consistent results. Over-kneading can also sometimes contribute to a tougher texture, but incorrect flour measurement is usually the primary culprit.
If your dough feels excessively sticky after kneading, resist the urge to add a large amount of flour all at once. Instead, add extra flour gradually, one tablespoon at a time, and continue kneading until the dough reaches the desired soft, tacky (but not sticky) consistency. Different flours and humidity levels can affect the dough’s hydration, so a slight adjustment might be necessary.
Yes, these rolls are perfect for make-ahead convenience! After cutting the rolls (Step 7), you can place them in your baking pan, cover tightly with plastic wrap, and refrigerate overnight (up to 12-18 hours). The next morning, remove them from the fridge and let them come to room temperature and complete their second rise (Step 8) in a warm spot for about 1-2 hours before proceeding with baking. This makes them ideal for a fresh breakfast treat without the early morning effort!
More Irresistible Cinnamon Roll Recipes
If you’re a fan of these pumpkin cinnamon rolls and are looking for more delicious variations, explore some of my other popular recipes:
- Cinnamon Roll Cookies: All the flavor of a cinnamon roll in a convenient cookie form!
- Chocolate Chip Cookie Rolls: A delightful fusion of classic chocolate chip cookies and sweet rolls.
- Chocolate Cinnamon Rolls: Indulgent and rich, perfect for chocolate lovers.
If you tried this recipe or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Pumpkin Cinnamon Rolls
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Ingredients
Tangzhong
- 1/4 cup bread flour, *See notes below for measuring*
- 3/4 cup water
Pumpkin Dough
- 3 2/3 cups bread flour, *See notes below for measuring*
- 1/3 cup granulated sugar
- 2 tablespoons pumpkin pie spice
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/4 cup heavy cream, room temperature
- 1/4 cup whole milk, room temperature
- 1/3 cup pumpkin puree, room temperature
- 1 large egg, room temperature
- Tangzhong from above
- 6 tablespoons unsalted butter, cool room temperature
Pumpkin Pie Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup light brown sugar, packed
- 1/4 cup pumpkin puree
- 2 tablespoons all-purpose or bread flour
- 2 tablespoons pumpkin pie spice
Pie Crumb Topping
- 3 tablespoons unsalted butter, melted
- 1/3 cup + 1 tablespoon + teaspoon all-purpose or bread flour
- 1/4 cup granulated sugar
- 1 tablespoon light brown sugar, packed
- 1/2 teaspoon pumpkin pie spice
Pumpkin Cream Cheese Frosting
- 4 ounces cream cheese, cold
- 4 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 1/4 cup pumpkin puree, room temperature
- 4 tablespoons heavy cream
- 1 teaspoon vanilla paste or extract
- 1/2 teaspoon pumpkin pie spice
Instructions
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In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.1/4 cup (32 g) bread flour, 3/4 cup (155 g) water
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In a stand mixer bowl, combine the flour, sugar, pumpkin spice, yeast, and salt until combined. Add the cream, milk, pumpkin, egg, and tangzhong to the bowl. Knead on low speed with the dough hook until it forms a rough dough ball.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 tablespoons pumpkin pie spice, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/4 cup (58 g) heavy cream, 1/4 cup (56 g) whole milk, 1/3 cup (70 g) pumpkin puree, 1 (50 g) large egg, Tangzhong from above
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With the mixer running on low, add the softened butter 1/2 tablespoon at a time, letting it fully incorporate before adding more. Continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.6 tablespoons (84 g) unsalted butter
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Remove the dough from the bowl and pull the sides into the bottom center to create a smooth round ball. Place it back into the mixing bowl, cover the top with plastic wrap, and set aside to rest for 30 minutes.
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To make the filling— combine the butter, brown sugar, pumpkin puree, flour, and pumpkin pie spice until smooth.1/2 cup (113 g) unsalted butter, 2/3 cup (133 g) light brown sugar, 1/4 cup (55 g) pumpkin puree, 2 tablespoons all-purpose or bread flour, 2 tablespoons pumpkin pie spice
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Place the dough on a lightly floured surface. Roll it out into an 18” x 20” square. Dollop the pumpkin pie filling across the surface of the dough, then use an offset spatula to gently spread it across, leaving a 1/2-inch border clean at the top.
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Use a pizza cutter to cut twelve 1 1/2-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined baking sheet (spaced roughly 3 inches apart) or a 9×13 baking pan.
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Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
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To make the pie crumb—combine all ingredients until crumbs form. Keep in the fridge until ready to use.3 tablespoons (42 g) unsalted butter, 1/3 cup + 1 tablespoon + teaspoon (50 g) all-purpose or bread flour, 1/4 cup (50 g) granulated sugar, 1 tablespoon (15 g) light brown sugar, 1/2 teaspoon pumpkin pie spice
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When ready to bake, evenly distribute the crumb topping to each cinnamon roll, gently pressing it into the top.
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Bake on a baking sheet for 20-30 minutes or in a baking pan for 30-40 minutes. They’re done when a thermometer inserted into the center of the roll reads 180°F.
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While the rolls are baking, make the cream cheese frosting. In a stand mixing bowl, combine the cream cheese and butter until combined. Then, mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the pumpkin puree, heavy cream, vanilla, and pumpkin spice.4 tablespoons (56 g) unsalted butter, 4 ounces cream cheese, 1 cup (120 g) powdered sugar, 1/4 cup (55 g) pumpkin puree, 1/2 teaspoon pumpkin pie spice, 1 teaspoon vanilla paste or extract, 4 tablespoons heavy cream
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Let the pan cool on a wire cooling rack for 15 minutes, then spread the cream cheese frosting on top. Enjoy!
Video
Notes
Dough notes: The dough should just stick to the bottom of the bowl. If needed, adjust the consistency with extra flour or milk.
Storage/reheating: Leftovers can be stored in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. They can be reheated in the microwave or 350°F oven until warmed through.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.