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Fluffy Pumpkin Cinnamon Rolls topped with an addicting homemade glaze and filled with a buttery pumpkin spice sugar blend.

Pumpkin Cinnamon Rolls

Fluffy Pumpkin Cinnamon Rolls topped with an addicting homemade glaze and filled with a buttery pumpkin spice sugar blend.
Servings: 24 Rolls (about)
5 from 1 vote
Prep Time 30 minutes
Cook Time 25 minutes
Rise time 1 hour 30 minutes
Total Time 2 hours 45 minutes


  • microwave safe mixing bowls
  • Whisk
  • baking dishes


For the Dough

  • cups whole milk
  • ½ cup vegetable oil
  • ½ cup white sugar
  • teaspoons active dry yeast
  • 1 cup pumpkin puree (not pumpkin pie filling!)
  • 5 cups all purpose flour, keep 1 cup separate for later
  • teaspoons pumpkin spice
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder, mix the baking soda and powder together

For the Filling

  • ½ cup salted butter, softened
  • 1 cup brown sugar
  • teaspoons pumpkin spice

For the Glaze

  • 8 ounces cream cheese softened
  • cups powdered sugar
  • 2 tablespoons whole milk
  • teaspoons maple syrup
  • Pinch of salt


For the Pumpkin Dough

  • In a small bowl whisk together the whole milk, vegetable oil and white sugar. Microwave in 1 minute intervals stirring between until hot, about 3 minutes.
  • Remove from the microwave and sprinkle the yeast on top, allow to sit undisturbed for 5 minutes. 
  • Whisk in the pumpkin puree and transfer the mixture to a large mixing bowl.
  • In the large mixing bowl add 4 cups of flour and the 1 ½ teaspoons of pumpkin spice. Stir until just combined.
  • Cover and let sit in a warm place for at least an hour or until doubled in size.
  • After the hour, the mixture will look puffy and should be doubled in size. Add the remaining 1 cup of four and the baking soda/powder and stir until fully combined.
  • Preheat your oven to 350℉
  • Prepare 2 baking dishes with butter.
  • Place the dough on a well floured work surface and knead for 3 minutes, adding more flour if it's a little sticky. 
  • Roll the dough into a rectangle about 12”x24”
  • Spread the softened butter over the dough. 
  • Mix together the brown sugar and 1 ½ teaspoons of pumpkin spice. Sprinkle over the buttered dough.
  • Roll the dough up, making sure the seam is down, cut into 1 ½- 2 inch slices. Place in the buttered baking dishes.
  • Cover the rolls in the pans and let sit for 30 minutes.
  • Bake the rolls in the oven for 20-25 minutes until golden, while the rolls are baking make the glaze.

For the Glaze

  • In a medium size bowl, beat the cream cheese. 
  • Add the powdered sugar and beat again until combined.
  • Beat in the whole milk, maple syrup and salt.
  • Glaze the rolls as soon as they come out of the oven


The rolls can be store up to 3 days in the refrigerator in an airtight container.