I love these Homemade Pumpkin Spice Cinnamon Rolls. I mix pumpkin puree with butter and eggs to form a tender dough enriched with active dry yeast and heated milk. The filling features brown sugar, cinnamon, and nutmeg, while a creamy icing of cream cheese, powdered sugar, and vanilla extract adds the perfect finishing touch.

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I’ve been experimenting in the kitchen lately and wanted to share a new twist on a classic treat. Imagine biting into tender pumpkin cinnamon rolls that are filled with a spicy-sweet mixture of unsalted butter, brown sugar, ground cinnamon and a hint of ground nutmeg for a little extra kick.

I started by mixing 2 1/4 tsp active dry yeast with 1/2 cup warm milk (about 110°F) and 2 large eggs, then folded in 1/3 cup melted unsalted butter and 1/2 cup pumpkin puree. I built the dough with 4 cups all purpose flour, 1/2 cup granulated sugar and a pinch of salt.

Theyre not your usual Pillsbury cinnamon roll recipes pumpkin, more like a fun small batch pumpkin spice version that is both unique and exciting for any time of day. I promise once you try these homemade pumpkin spice cinnamon rolls, you’ll never look at breakfast the same way again.

Why I Like this Recipe

I love this recipe because the pumpkin puree makes the dough super moist and gives it a unique, fall-inspired flavor that feels just right for the season. Plus, I like the way the cinnamon and nutmeg spices really bring out a warm and cozy vibe in every bite. I also appreciate that making it feels rewarding—there’s a cool challenge with the rising and rolling process that makes it fun to bake at home. And the cream cheese icing? It’s the perfect tangy-sweet finish that ties it all together, making me crave another roll!

Ingredients

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Active dry yeast helps the dough rise and creates a light texture.
Pumpkin puree adds fiber, vitamins, and a moist, autumn flavour.
Eggs offer protein, richness, and help bind all the ingredients together.
Unsalted butter (melted) provides fat for flavor and a tender dough texture.
Brown sugar sweetens the dough and adds depth with its molasses notes.
Ground cinnamon lends warmth and a spicy aroma, making it super delish.

Ingredient Quantities

2 1/4 tsp active dry yeast

1/2 cup warm milk (about 110°F)

2 large eggs

1/3 cup unsalted butter, melted

1/2 cup pumpkin puree

4 cups all purpose flour

1/2 cup granulated sugar

1/2 tsp salt

1/2 cup unsalted butter, softened (for filling)

1 cup brown sugar (for filling)

2 tbsp ground cinnamon (for filling)

1/4 tsp ground nutmeg (optional for extra spice)

4 oz cream cheese, softened (for icing)

1/4 cup unsalted butter, softened (for icing)

1 cup powdered sugar (for icing)

1/2 tsp vanilla extract (for icing)

How to Make this

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1. In a small bowl, mix the warm milk (about 110°F) with the active dry yeast and let it sit for 5-10 minutes until it gets frothy.

2. In a large bowl, whisk together the eggs, melted 1/3 cup butter, pumpkin puree, granulated sugar, and salt. Then add the frothy yeast-milk mixture.

3. Slowly add the flour a little at a time while stirring until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it feels smooth and elastic.

4. Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for about an hour or until it doubles in size.

5. Meanwhile, for the filling, mix together the softened 1/2 cup butter, brown sugar, ground cinnamon, and nutmeg if using until well blended.

6. Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle roughly 16 by 12 inches.

7. Spread the filling evenly all over the dough, then carefully roll up the dough starting from the long side to form a tight log.

8. Cut the log into slices about 1 inch thick and place them in a greased baking dish. Cover them lightly and let them rise for another 30 minutes.

9. Preheat your oven to 350°F then bake the rolls for 20-25 minutes or until they start turning a nice light brown on top.

10. For the icing, beat the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth then drizzle it over the warm rolls before serving.

Equipment Needed

1. A small bowl for the warm milk and yeast
2. A large bowl for mixing the eggs, melted butter, pumpkin puree, sugar, salt and yeast mixture
3. A whisk for blending the egg mixture
4. Measuring cups and spoons for all the liquids and dry ingredients
5. A wooden spoon or spatula for stirring and mixing the dough
6. A clean countertop or a board lightly dusted with flour for kneading the dough
7. A rolling pin for rolling out the dough
8. A sharp knife for slicing the rolled dough into individual pieces
9. A greased baking dish for arranging the slices before the second rise
10. A clean kitchen towel to cover the dough while it rises
11. An oven to bake the rolls
12. A separate bowl and mixer or whisk for beating together the icing ingredients
13. An instant-read thermometer for checking that the milk is around 110°F when needed

FAQ

How do I activate the yeast?

Mix 2 1/4 tsp of yeast with 1/2 cup warm milk (~110°F) and let it sit for 5-10 minutes till it gets frothy. If it doesn't bubble, your yeast might be too old.

Can I make the dough ahead of time?

Yeah, you can mix the dough a day early and let it chill in the fridge. Just let it come back to room temp and rise properly before rolling it out.

Do I need to use separate butter for the filling and icing?

Not necessarily, but using the unsalted butter as directed helps maintain the right textures and flavors for both the filling and the cream cheese icing.

What if I want a different spice twist?

Feel free to add more or swap the ground nutmeg with a pinch extra cinnamon if you prefer a warmer flavor. Just be careful not to overdo it.

How should I store leftover cinnamon rolls?

Cool them off completely, then toss in an airtight container. They should be good for about two days at room temp or you can pop them in the microwave for a quick reheat.

Pumpkin Cinnamon Rolls Recipe Substitutions and Variations

Instant yeast can be used instead of active dry yeast. Use about 25% less if you do this so it doesn’t get too overpowering
If you’re out of warm milk, try using almond or soy milk. Just make sure it’s warmed to around 110°F too
If you don’t have enough pumpkin puree, you can use butternut squash puree instead. It’ll give you a similar flavor and texture
You can swap the softened butter for margarine when making the filling if needed, although it may slightly change the taste

Pro Tips

1. Be super careful with the milk temperature – it should be around 110°F. If it’s too hot, you’re gonna kill the yeast, and if it’s too cold, the yeast won’t budge.

2. Add your flour gradually when making the dough. Don’t dump it all at once or you’ll end up with a crumbly mixture that’s hard to knead.

3. When kneading, don’t overdo it. You want your dough smooth and elastic, but if you work it too much, the rolls might turn out tough instead of soft.

4. Let your dough rise in a warm, draft-free spot. If your kitchen is too cold, your dough might not rise properly, leading to dense rolls.