These easy Pumpkin Cinnamon Rolls are so fluffy and tender and perfectly spiced. Topped with a delicious maple glaze so they’re extra gooey!

If you need a holiday brunch or dessert recipe, Pumpkin Cinnamon Rolls have to be on your baking list this year. They’re truly the best pumpkin cinnamon rolls out there, and I don’t say that lightly! They’re perfectly soft and gooey and everyone will love them.

The Best Pumpkin Cinnamon Rolls

I love a gooey and soft cinnamon roll! There’s just something so special and decadent about enjoying them for breakfast on a slow weekend or holiday morning.

We grew up having cinnamon rolls for Christmas morning and I’ve tried to keep that tradition alive as I’ve gotten older swapping store bought for homemade.

As much as I love a classic cinnamon roll recipe, I really wanted to create a warm-spiced version that just screams fall. These pumpkin cinnamon rolls were born out of that quest!

Unlike some other recipes, this recipe doesn’t have a cream cheese frosting. Instead, we top these cinnamon rolls with a maple-rum glaze while they’re still warm which makes them extra soft and gooey.

Once you try this recipe, these will be your go-to cinnamon rolls for the holidays!

How to Make Pumpkin Cinnamon Rolls

Pumpkin cinnamon rolls come together quickly and easily with or without a stand mixer!

Tools Needed

• Stand Mixer 
• Rolling Pin
• Mixing Bowls
• Measuring Cup
• 9×13 Baking Dish

Ingredients and Substitutions

• Whole Milk. Whole milk helps make these pumpkin cinnamon rolls rich and flavorful. If absolutely necessary, you can use 2% milk, but I really recommend whole milk.
• Butter. This is a rich dough and needs butter for the cinnamon rolls to be soft and fluffy.
• Egg. The egg also adds richness to the dough and keeps it nice and soft.
• Pumpkin puree. Don’t confuse this with pumpkin pie filling which has sugar and spices in it. The best brand of pumpkin puree is Libby’s because it’s thick without too much excess water.
• Brown sugar. Brown sugar in the filling and dough gives the cinnamon rolls rich flavor. You could use dark or light depending on your preference.
• All purpose flour. All-purpose flour keeps the rolls soft and light without being too dense.
• Pumpkin pie spice. Pumpkin pie spice is a flavorful mix of cinnamon, ginger, cloves, nutmeg, and all spice and adds a warm spiced flavor.
• Yeast. I use instant yeast for this recipe for ease.
• Heavy cream. Drizzling the cinnamon rolls with heavy cream before baking is a trick to make them extra soft and fluffy.
• Maple syrup. Go for the good stuff here! Pure maple syrup makes the glaze for the cinnamon rolls so good. I use the Bourbon Barrel Aged Maple Syrup from Trader Joe’s and it’s THE best.
• Powdered sugar. Powdered sugar is the best option for the maple glaze.

The Process

1. Mix the dry ingredients. In a mixing bowl, whisk together the flour, brown sugar, yeast, pumpkin pie spice, and kosher salt together.
2. Warm the milk. In a microwave-safe measuring cup, combine the milk and diced butter. Warm in 20 second increments until the milk is warm, but not hot, and the butter is soft and partially melted.
3. Mix the dough. In the bowl of a stand mixer or a large mixing bowl, whisk together the egg, vanilla, and pumpkin puree until smooth. Whisk in the milk and butter combination and then pour in the flour mix. Mix on low with a dough hook for 8-10 minutes, until smooth. If mixing by hand, use a wooden spoon to mix until the dough comes together then knead by hand in the bowl for 10 minutes, until the dough is smooth and no longer shaggy.
4. Proof the dough. Transfer the dough to a greased bowl and cover with plastic wrap. Let the dough rise in warm area until doubled in size, about 90 minutes.
5. Mix the filling. In a small mixing bowl, mix together the softened butter, cinnamon, pumpkin pie spice, and brown sugar until smooth and paste-like.
6. Roll out the dough. On a smooth and clean work surface, roll out the dough into a 16×20 that’s about 1/4″ thick. Spread the filling in an even layer over the rolled out dough and leave a 1/2″ border at the top side of the dough. Roll up the dough into a log, rolling from the longest side, and pinch the seam to close the rolls up.
7. Cut and proof the rolls. Slide some flavorless floss underneath the log to make your cuts, starting by cutting off and discarding the two uneven ends. Then move to the very center to cut the log into two equal pieces, then cut those two pieces in half to create four equal pieces, then cut the four pieces into three slices to create 12 rolls in total. Place the cut rolls in a greased 9×13 baking dish, cover and allow the rolls to rise a room temperature for about an hour.
8. Bake. Uncover the rolls and drizzle with the heavy cream. Bake for 20-25 minutes, until puffed and lightly golden brown. Remove from the oven and let the rolls cool for 15 minutes.
9. Mix the glaze. Whisk the glaze ingredients together until smooth and spread over the still-warm pumpkin cinnamon rolls. Serve warm.

Tips for Making Pumpkin Cinnamon Rolls

Making homemade pumpkin cinnamon rolls can feel like a big task, but I promise it’s easier than you think! If you follow these tips, you should get perfect pumpkin cinnamon rolls every time!

Use milk that’s the right temperature. When you add your warmed milk and butter to the dough, you want it to be warm to the touch but not hot and not cold. If the milk is too hot it’ll kill the yeast, if it’s too cold the yeast won’t activate. Use a thermometer if you’re worried–shoot for around 110 F.

Use the right pumpkin puree. Libby’s is truly the best brand because it’s thick and doesn’t contain excess moisture which matters when you’re mixing cinnamon roll dough.

Give the dough time to rise. For best results, let the dough rise in a warm area in your kitchen that’s at least 70 degrees. Don’t rush this part! You want the dough to be doubled in size before rolling it out and if your kitchen is cooler, it may take longer.

Use flavorless floss to cut your rolls. Just slide it under where you plan on cutting the pumpkin cinnamon rolls and pull the two ends up and over the roll, cross them over, and pull. You’ll end up with perfectly round rolls that would normally get squished if cut with a knife.

Don’t over or under mix the dough. Knead the dough until it’s only barely sticky and feels soft. Under mixing the dough won’t activate the gluten, and over mixing will make them tough. After mixing, form the dough into a ball and press a finger into the surface. If the dough slowly springs back, it’s ready. 

Make Ahead Instructions

If you plan to make these for Thanksgiving, there’s already a lot going on! You may not have 3 hours to dedicate to one culinary project, so let’s talk make ahead options.

After you’ve rolled and cut the pumpkin cinnamon rolls, place them in a greased 9×13 baking dish then cover tightly with plastic wrap and refrigerate overnight. The next morning, bring the cinnamon rolls to room temperature for about 1 1/2 – 2 hours and then bake as directed.

To freeze: You can freeze pumpkin cinnamon rolls before baking. To freeze before making, lay the cut rolls out on a baking sheet and freeze for 1 hour. Then, transfer to a freezer-safe ziplock bag. Place the frozen rolls in a greased baking dish then cover, and defrost in the fridge overnight. Bring to room temperature for 2-3 hours before baking.

The Best Way to Cut Cinnamon Rolls

It’s time to ditch the knife and swap in unflavored dental floss! Unlike a knife, the dental floss cuts the roll from all sides at once keeping its shape.

If you have to use a knife, then make sure to use a sharp one and cut the rolls using a back and forth sawing motion. Try not to cut straight down or you run the risk of the rolls being misshapen. This is purely for aesthetic reasons–these pumpkin cinnamon rolls will bake up fine either way!

For the floss, grab a piece about a foot long. Slide the floss underneath the roll and then drape both sides over the top of the roll, crossing over each other. Pull the ends tight to cut through the roll.

Storage Instructions

Store leftover cinnamon rolls in an airtight container for up to 2 days in order to keep them from drying out. Otherwise, store in the refrigerator for up to a week.

I suggest reheating a roll in the microwave for about 15 seconds because it will totally revive the delicious soft texture.

Pumpkin Cinnamon Rolls FAQs

Can I substitute active dry yeast for instant yeast?

Yes! To use active dry yeast, add the yeast directly to the warmed milk and butter for 10 minutes before mixing everything together. Make sure that the milk is not too hot or it will kill the yeast.

Can pumpkin cinnamon rolls be made ahead of time?

Definitely! Check out the section above titled ‘make ahead instructions’ for all my tips and tricks on prepping pumpkin cinnamon rolls in advance.

Why bake the cinnamon rolls in heavy cream?

I tested this recipe both with and without and the pumpkin cinnamon rolls that were baked in heavy cream were so much softer and more tender. As they bake, the rolls absorb the cream which makes them extra pillowy.

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Pumpkin Cinnamon Rolls are a must-make this fall season because they’re perfect for the holidays. They’re perfectly soft and gooey, warmly spiced, and so good! If you do give them a try, be sure to let me know. Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Fall Desserts to Try

Apple Cider Donuts
Moist Pumpkin Bread with Streusel
Apple Cider Donut Cake
Salted Caramel Pumpkin Pie Bars
Apple Crumb Cake
Caramelized Apple Fritters

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