Super soft and fluffy pumpkin cinnamon rolls, made with pumpkin-infused dough, cinnamon and brown sugar filling, and cinnamon-flavoured cream cheese icing on top. These gooey buns are a warm and comforting treat, ideal to enjoy during autumn.
Whether you're enjoying them for breakfast, brunch or dessert, these homemade pumpkin sticky buns are guaranteed to evoke the essence of the season with every bite!
September, October and November are the months dominated by pumpkin flavour. And these homemade cinnamon rolls are absolutely perfect to celebrate this versatile, seasonal ingredient!
Together with my Pumpkin Loaf Cake and Pumpkin Biscoff Cheesecake Brownies, these irresistible pumpkin cinnamon rolls are among my favourite bakes to enjoy this time of year.
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Ingredients
Whilst the ingredients list is quite simple and straight-forward, I've included some notes below to help you make these fluffy cinnamon pumpkin rolls.
- Milk- You can use any type of milk, but I recommend whole (full-fat) milk. Make sure the milk is at room temperature, before starting the recipe.
- Butter- Salted or unsalted butter is fine. We are using butter in the dough and in the filling. Make sure that the butter for the filling is softened, as it should be easily spreadable.
- Pumpkin puree- I always use canned pumpkin puree (not the pumpkin pie filling), but you can also use homemade pumpkin puree.
- Cinnamon- Ground cinnamon goes into the dough, the filling and the maple cream cheese icing. You can adjust the quantities to your taste, if you prefer less or more of this warming spice.
- Yeast- Fast action yeast is what I normally go for, but any type of yeast will work, just make sure to follow the instructions on the packet, as some types of yeast will need to be activated first.
- Flour- Strong white bread flour will work best in this recipe. This type of flour has a higher gluten content and is ideal for making breads, rolls and doughnuts.
- Brown sugar- Soft light brown sugar is used for that gooey cinnamon swirl in the filling. I highly recommend using this type of sugar, as it will produce the best results.
- Cream cheese- Only use full-fat cream cheese (soft cheese) in this recipe. Be sure it's at room temperature.
Scroll to the bottom of this post for the recipe card and the full list of the ingredients.
Instructions
Since the dough in this recipe is enriched (with butter and milk), you may find it easier to use a freestanding mixer to knead it. That said, it is also totally possible to knead it by hand, or simply in the bowl, with a wooden spoon.
Follow these simple steps below to ensure your pumpkin rolls come out perfect every time.
Knead the dough and transfer to a lightly greased bowl. Cover and let it rise.
The dough is ready when it doubled in size. Roll it into a rectangle, roughly 10x14-inch in size.
Spread the softened butter and sprinkle the sugar mixture in even layers on top of the dough.
Roll and slice the dough into 12 buns.
Arrange the rolls in the baking pan, leaving a bit of space between them.
Once doubled in size, the rolls are ready for baking.
Hint: The dough can be made ahead of time, and left in the fridge overnight. You can also prepare the rolls and instead of doing second rise, place them in the fridge for an overnight rise. See the recipe notes for more information.
Allow these cinnamon pumpkin rolls to cool for 5-10 minutes, then spread the maple cream cheese icing on top.
Substitutions
- Milk- Feel free to use any type of milk. I find that the whole, full-fat milk works best, as it makes the softest and fluffiest rolls. But any type of milk will work.
- Egg- You can skip the egg, and make this recipe egg-free. If you decide not to use egg, add an extra couple of tablespoons of pumpkin puree to the dough.
- Flour- If you don't have any strong bread flour, or don't want to use it, plain, all-purpose flour will also work. The end result will be a little different (the rolls will not be as fluffy), but they will still taste great!
- Spices- Add some extra spices to the cinnamon roll dough or to the filling. I like mixed spice, but pumpkin spice, ground ginger or nutmeg are also a great additions.
Variations
Here are few ideas on how you can modify this pumpkin cinnamon rolls recipe, to suit different taste or diet:
- Different flavour frosting- Try adding some espresso powder (or fine instant coffee granules) to the cream cheese frosting to make it coffee flavour. Simply add 1-2 teaspoons of espresso powder to the cream cheese and icing sugar mixture.
- Simple icing- If you are not a fan of cream cheese frosting/ icing, swap it for simple glaze made with icing sugar and milk. Mix 100 grams of icing sugar with 2-3 tablespoons of milk. Add more powdered sugar for thicker glaze, or more liquid for thinner icing.
- Add some nuts- Scatter a handful of chopped pecans (or any type of nuts) on top of the cinnamon sugar filling. You can also add some chopped pecans on top of the iced buns.
- Vegan cinnamon pumpkin rolls- This recipe can be very easily made vegan. Swap milk for dairy-free milk, use vegan butter and vegan cream cheese in the icing. Replace the egg in the dough with extra couple of tablespoons of pumpkin puree.
Storage and Freezing
Store any leftover buns with or without the cream cheese glaze at room temperature for up to 2 days, or in the fridge for up to 5 days. Keep them in an airtight container or wrap them tightly.
Baked rolls can be frozen for up to 2 months. Allow them to cool completely, then wrap them in a double layer of clingfilm and transfer to the freezer (without the icing). Thaw in the fridge overnight and warm up before serving, then add the glaze.
Top Tip
Measure by weight - I highly recommend measuring all the ingredients by their weight instead of in cups! This method is way more accurate, and will help you achieve best results. Invest in digital kitchen scales!
Use the room temperature ingredients - 30 minutes before you get started, prepare your ingredients and let them sit on the kitchen counter. Measure your milk, take the butter, egg, and cream cheese out of the fridge.
Don't be afraid to handle your dough! - When rolling the dough for these rolls, don't be afraid to use your hands. Stretch the corners of the dough to shape it into rectangle. If the dough keeps shrinking as you roll it out and stretch it, allow it to rest for 10 minutes, this will help gluten to relax.
Use unflavoured dental floss to slice the rolls - It may sound a bit odd, but it's one of my favourite hacks, when making rolls! Simply slide the floss under rolled dough, twist over the top and slice! This will give you a neat, clean cut.
Frequently Asked Questions
No. Standing mixer is very handy when making the dough, but it's not necessary to have one. The dough can be kneaded by hand, on a lightly floured surface, just be patient, as it may take 10-12 minutes before it comes together. If it feels too sticky, add some extra flour, a little at a time, until dough comes together and no longer sticks to your hands.
This recipe makes 12-14 regular cinnamon rolls. Rectangular 9x13-inch baking dish works well, but you can also use 7x11-inch dish, or a couple of round 9-inch baking dishes or 9-inch square baking pans.
Luckily, I have few suggestions for you! Use it to make this No Bake Pumpkin Cheesecake, this incredible Pumpkin Sour Cream Coffee Cake or my easy Pumpkin and Chai Cupcakes. Alternatively, you can also freeze any leftover pumpkin puree.
I haven't tested this recipe with gluten-free flour, but check this Gluten Free Pumpkin Cinnamon Rolls recipe from Loopy Whisk for a GF version.
To pin this recipe and save it for later, use the button on the recipe card or on the photos above.
If you try this recipe, or any other recipe on Anna Banana, please take a moment to rate the recipe and/ or leave me a comment. I love hearing from you, but it also helps other readers who are thinking of making the recipe.
📖 Recipe
Pumpkin Cinnamon Rolls
Equipment
- Freestanding mixer with hook attachment optional
- medium saucepan
- rolling pin
- mixing bowls
- 9x13-inch baking dish or 9-inch round baking dish or similar
Ingredients
For the dough:
- 200 ml whole milk
- 150 g butter
- 150 g pumpkin puree
- 1 large egg
- 1 tablespoon soft light brown sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 7 g dried fast-action yeast
- 500 g strong white bread flour
For the cinnamon filling:
- 80 g butter softened
- 125 g soft light brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground mixed spice
For the icing:
- 100 g icing sugar sifted
- 160 g cream cheese
- 1 tablespoon maple syrup optional
- ¼ teaspoon ground cinnamon optional
Instructions
- In a medium saucepan, warm together the milk and the butter. The mixture should be lukewarm, rather than boiling hot. Remove from the heat as soon as the butter has melted. Set aside. In a large mixing bowl, whisk together pumpkin puree, large egg, sugar, cinnamon and salt. Pour in the warm milk and butter mixture, and add yeast. Whisk to combine.200 ml whole milk, 150 g butter, 150 g pumpkin puree, 1 large egg, 1 tablespoon soft light brown sugar, ½ teaspoon ground cinnamon, 1 teaspoon salt, 7 g dried fast-action yeast
- Place the flour in the bowl of a standing mixer fitted with the hook attachment. With the speed running on low, slowly pour in the wet ingredients. Increase the speed and continue mixing until the dough comes together and no longer sticks to the sides of the bowl (about 6-8 minutes). This can also be done by hand, without the use of an electric mixer, just be aware it will take longer.500 g strong white bread flour
- Transfer the dough into a large bowl lightly greased with oil. Cover the bowl with clean tea towel or plastic wrap, and allow it to rise until double in size, about 2 hours. You can also place the dough in the fridge, for an overnight rise (see notes below). Grease the bottom and the sides of your baking dish and set it aside.
- Knock the air out of the dough by gently punching it, then transfer it into a lightly floured surface. Roll the dough into a rectangle, about 10x14-inch. Next, spread the softened butter evenly on top of the dough. In a medium bowl, mix together sugar and spices. Sprinkle the sugar mixture on top of the butter in an even layer, then gently press the sugar into the dough. Starting with the wider edge, roll the dough tightly. Use a very sharp large knife, or unflavoured floss to cut into 12 even rolls. Arrange the rolls in prepared pan, spacing them about ½-inch apart.80 g butter, 125 g soft light brown sugar, 1 tablespoon ground cinnamon, ½ teaspoon ground mixed spice
- Cover the rolls with tea towel or plastic wrap again, and allow them to double in size (about 1 hour). Second rise can also be done overnight, see notes below for further instructions). Preheat the oven to 175°C (fan).
- Bake the rolls for 25-28 minutes, until they are lightly brown. If the rolls start browning too quickly, cover them with aluminium foil. Remove from the oven and allow to cool for about 5-10 minutes, while you prepare the icing.
- To make the icing, whisk the cream cheese until smooth. Add the icing sugar, maple syrup and cinnamon (if using), and whisk again to combine. Spread the icing on top of still warm buns. Serve and enjoy!100 g icing sugar, 160 g cream cheese, 1 tablespoon maple syrup, ¼ teaspoon ground cinnamon
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
Nutrition
This recipe was originally published in October 2018. It has been updated with the new photos, revised recipe and tips in September 2023.
Adriana
I did the overnight rise and made these this morning, they are amazing! I also used homemade pumpkin purée rather than the canned. Came out lovely!
annabanana
Hi Adriana,
That is great to hear! I'm very happy to hear that you've been enjoying this recipe so much! Thank you!
Jacklyn
Sally, I’m very confused. I’ve made these pumpkin cinnamon rolls twice before, they are so delicious. However, i made your pumpkin pie to have today as it’s Canadian thanksgiving and have leftover pumpkin purée so I wanted to make these again with what’s left but I swear the last two times I made these, when I read the recipe you recommended bread flour for the softest rolls but now the recipe says all purpose? Am I going crazy or did you change it? Like I swear you called for bread flour!
annabanana
Hi Jacklyn,
Thanks for your awesome comment, so happy to hear you've been making this recipe and enjoying it!
The recipe states it's a strong bread flour, and I have not changed it, it's always been there so I'm slightly confused...
Juliana Fendez
Do you think these could be made in the slow cooker? I’ve been wanting to try your other recipe for slow cooker cinnamon rolls, but love the idea of pumpkin ones!
annabanana
Hi Juliana,
I have not tried to make these in a slow cooker, so I'm afraid I can't guarantee the results. But would love to know if you try it!
Maria Williams
My brother in law is lactose intolerant, so do you think I can use soy or almond milk? Also, can this recipe be doubled? I like baking extras to fill my freezer
annabanana
Hello Maria,
Absolutely yes, you can use soy or almond milk, it will still work fine. You should be also OK to double the recipe, just make sure to divide the dough in half as it may be a bit much of dough to work with in one go. Hope this helps.
Noel Lizotte
Yup! This is it! The perfect Thanksgiving weekend brunch dish!
Thanks! Who needs shopping ... and the crowds ... I'll be at home making these rolls and hitting the web!
annabanana
hah, thanks so much Noel!
They would please the crowd at Thanksgiving for sure, and I really hope you will get to try them! Plus, they are much better than shopping 😉
Andrea
These look absolutely delicious! Pumpkin + cinnamon rolls seems just the most amazing combo ever! Can't wait to make these next weekend 🙂
annabanana
Hey Andrea!
It is a match made in heaven! And I would love to see your results! I have no doubts you are going to love them! 😉
Eileen Kelly
I need you to know, I love these pumpkin cinnamon rolls! Oh my, they are absolutely delicious! I am a huge fan of pumpkin and these are so perfect! You have made the recipe instructions so easy to follow. A must make for eveyone!
annabanana
Thanks so much Eileen!
I'm so chuffed to hear that you like this recipe so much!
lauren
Yeeeeeess!! This is awesome. I love that the pumpkin is incorporated into the dough and not just layered on with the cinnamon and butter.
annabanana
Hi Lauren, that's so good to hear! And yes, adding pumpkin to any dough works wonders! Plus it will give your bake this lovely orange colour!
Sam | Ahead of Thyme
YUMM, this looks like the perfect fall treat! Just what I was craving. Pinning to try these cinnamon rolls this week!
annabanana
Hey Sam,
Thanks so much for stopping by and your kind words! They are great little treat to celebrate pumpkin and fall season with! Hope you will like them!
Kitty
Now this is a recipe I HAVE to try! These cinnamon rolls look so gorgeously orange and pumpkiny!
annabanana
Thanks Kitty,
I hope you will get to try them some time! Would love to see your version of them!
Leslie Haasch
I loooooove the color the pumpkin gives these! Such a perfect fall breakfast idea.
annabanana
Thanks Leslie, I do love that orange hue as well! And you know it's going to be a good day, if you start it with one (or five) of these buns! 😉
Shelley
Oh my - these look insanely scrumptious! What a decadent fall treat! And terrific step-by-step photos and tips to make sure these turn out just as perfectly as they look in your lovely photos! So great!
annabanana
Hi Shelley!
I'm so happy to read that you find the photos helpful! Thanks so much for your kind words!
Marisa Franca
Your rolls look amazing. The color is beautiful and each one is perfect. I can just imagine the incredible aroma as they are baking. And then the crowing touch -- maple frosting. Oh my!! I would love to have some for breakfast. I'm pinning -- these are going on the menu for the long Thanksgiving holiday.
annabanana
Hi Marisa, and thank you so much for this kind comment! Really hope you will give them a try, and they will be ideal for Thanksgiving!
Kathryn @ FoodieGirlChicago
These look like they would be so amazing for a fall brunch! I've got to try them ASAP!!
annabanana
I so hope you will be trying them ASAP Kathryn! I can't think of anything better for brunch than these buns!
Kelly
These pumpkin cinnamon rolls officially have my heart! I can't imagine how loved they would make any guest feel 🙂 Totally going to put these on my must-make list! Thanks for the recipe!!!
annabanana
Hey Kelly!
Pleasure all mine! Be warned, your guests may never leave once you serve them one of these 😉
Heather
So gorgeous..and love your step by step photos! I love the maple icing too. Going to have to try these 🙂
annabanana
Hi Heather,
Thanks so much, I'm glad to hear you've found the photos helpful! And I really hope you will try making these some time soon!
Gloria
OMG!!! Printing right now!! I am a PUMPKIN fanatic. This is perfect for the weekend brunch...and I know these will not last long in our house.
annabanana
Hey Gloria,
So glad you like them! Thank you so much, and they definitely will disappear very quickly!
Dawn - Girl Heart Food
Ok, so basically these have the most perfect roll I've ever laid my little eyeballs on! I can only imagine how good they taste! Perfect right now with a cuppa coffee 🙂
annabanana
Hey Dawn! That is so sweet of you to say! Thanks so much! And one (or five) of these with a cuppa- match made in heaven!
Richard
Im from America,we work with measuring cups and measuring spoons not in grams.Looks really but not for me.
annabanana
Hi Richard, thanks for stopping by. As you may be aware, I'm based in the UK, and we use metric system over here. I'm looking to introduce the unit conversion tool on the blog in the very near future, in a mean time, you may want to use simple unit conversion tool from Google. Hope this helps!