These homemade pumpkin cinnamon rolls have a soft yeast dough made with a full cup of pumpkin purée, a buttery brown sugar and pumpkin spice filling, and an easy maple icing. They’re everything I love about classic cinnamon rolls, with a delicious fall twist.

Pumpkin cinnamon rolls in a baking dish with one roll being scooped out to be served.

Recipe summary: Pumpkin Cinnamon Rolls

  • Real pumpkin: A full cup of pumpkin puree gives these homemade cinnamon rolls their beautiful color and delicious fall flavor.
  • Honey-sweetened yeast dough: A simple dry-blend method means you don’t have to proof the yeast separately, making the dough easier to prepare.
  • Buttery pumpkin spice filling: Brown sugar, butter, and pumpkin pie spice create a sweet, spiced swirl in every roll.
  • Easy maple icing: No mixer needed! Just powdered sugar, pure maple syrup, and cream.
  • Make-ahead friendly: Prepare the rolls the night before and bake them fresh the next morning.

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If you love classic cinnamon rolls, adding pumpkin is such a delicious fall twist! These soft rolls have a honey-sweetened pumpkin dough, a buttery brown sugar and spice filling, and a simple maple icing. You can even prepare them the night before for an easy weekend breakfast.

For more seasonal breakfast treats, try my pumpkin sticky buns or cranberry-orange breakfast knots.

“Made these this week for Thanksgiving – they were a hit! So delicious. ⭐⭐⭐⭐⭐” —from reader Ashley

Ingredients you’ll need

pumpkin cinnamon roll ingredients
  • Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling.
  • Flour: As kitchens and bakers vary, I provide a range instead of an exact amount. For the best results, be sure to measure your flour correctly and add only enough to make a soft, slightly sticky dough.
  • Yeast: Use either active dry or instant (quick-rise) yeast.
  • Honey: Sweetens the dough and adds a subtle depth of flavor compared to granulated sugar.
  • Pumpkin pie spice: Adds warm fall spices to the filling. You can also use the listed combination of cinnamon, ginger, and nutmeg.
  • Butter: Used in both the dough and filling. Either salted or unsalted butter will work.
  • Maple syrup: Use pure maple syrup for the icing, and not pancake syrup.

Recipe variations

  • Use other spices in the filling. Use apple pie spice, chai spice, cardamom or cinnamon or combination in place of pumpkin pie spice.
  • Add nuts. Sprinkle finely chopped pecans or walnuts over the filling before rolling up the dough and slicing into rolls.
  • Use a different icing. Cream cheese frosting and vanilla frosting are delicious alternatives.

How to make pumpkin cinnamon rolls, step by step

ingredients for pumpkin cinnamon rolls in mixer bowl.
Step 1. Mix the dough: Melt the butter, then add the milk and honey. Heat until the mixture reaches 120–130°F. In a mixer bowl, combine 3 cups of flour, yeast, and salt. Add the warm milk mixture, eggs, and pumpkin purée, and combine to form a wet dough.
kneaded pumpkin cinnamon roll dough in bowl.
Step 2. Knead until smooth and elastic: Using a dough hook on medium-low speed, add the remaining flour ¼ cup at a time, mixing until incorporated after each addition. Add just enough flour for the dough to pull away from the sides of the bowl while remaining soft and tacky. It’s okay if it still sticks to the bottom. You may not need all the flour! Continue kneading until smooth and elastic.
Step 3. Let the dough rise: Cover and let rise until doubled in size, about 1 hour. The dough should hold a slight indentation when gently pressed with your finger. If it springs back immediately, give it more time.
rolled out pumpkin cinnamon roll dough with filling spread on top of it.
Step 4. Roll out and add the filling: Gently punch down the dough and roll it into a rectangle about 10×18 inches. Spread with butter, then sprinkle evenly with brown sugar and pumpkin pie spice.
slicing pumpkin cinnamon roll log.
Step 5. Roll up and slice: Starting with a long side, roll the dough into a tight log. Trim the ends, then cut into 12 rolls using a sharp knife or unscented dental floss (my favorite cinnamon roll tool!). Arrange in a greased 9×13-inch baking dish.
Step 6. Let the rolls rise again: Cover and let rise until puffy and nearly doubled in size, about 30 minutes.
baking pumpkin cinnamon rolls in baking dish.
Step 7. Bake at 350°F: Bake for 20–25 minutes, until the rolls are puffed and golden brown. The centers should reach about 185°F when checked with an instant-read thermometer.
baked pumpkin cinnamon rolls and bowl of whisked maple glaze.
Step 8. Add the maple icing: Whisk together powdered sugar, maple syrup, and heavy cream to make a thick but pourable icing. Spread over the slightly warm cinnamon rolls.

baking tip:How to prep make-ahead cinnamon rolls

No one wants to wake up extra early to get cinnamon rolls ready in time for breakfast. The good news is, you can prep them ahead of time!

In the fridge: Prepare as directed and place cut rolls onto the baking pan. Cover with plastic wrap and let rise for about 20 minutes, then transfer to the fridge overnight (about 12 hours maximum). While in the fridge, rolls will continue to slowly rise. The next morning, pull them out and let rolls rest at room temperature while the oven preheats. Bake as directed, rolls may need an additional few minutes of baking time.

In the freezer: Cinnamon rolls also freeze well! Freeze unbaked cut rolls on a lined sheet pan until frozen, then transfer to a heavy-duty plastic bag and freeze for several months. When ready to bake, remove from freezer and place on lined sheet pan. Let thaw completely at room temperature, then bake as directed.

You can also freeze baked, un-iced cinnamon rolls. Double wrap with foil or plastic wrap and freeze for several months. Remove from freezer and thaw. Warm rolls wrapped in foil in a 350 degree oven for 20-30 minutes.

More Baking Tips »

Annalise’s expert tips

  • Don’t add too much flour: The amount of flour you’ll need for these rolls will vary depending on many factors, which is why I give a range and not a set amount. I learned this method from culinary school! The dough should be soft and tacky but still manageable. Too much flour will make your rolls tough and dense.
  • How to know if you’re done kneading the dough: Pinch off a small piece of dough and gently stretch it. It should stretch a bit before tearing, rather than breaking right away.
  • Avoid overbaking: If the rolls are browning too quickly, tent loosely with foil. Pull them from the oven as soon as the centers are baked through to keep them soft and gooey.

Pumpkin cinnamon roll FAQs

Can I use instant yeast instead of active dry yeast?

Yes! Instant yeast (also called quick-rise or rapid-rise) works just as well. The dough may rise faster, so start checking after about 30 minutes rather than relying on the suggested rise time.

Don’t I need to soak yeast in warm water to activate it?

No! I learned this “dry-blend method” from Red Star Yeast, and I love that it saves a step. Instead of dissolving the yeast separately, you mix it directly with the dry ingredients, then add liquids heated to 120–130°F. Both active dry and instant yeast work with this method.

Can I use homemade pumpkin purée?

Yes, but I recommend canned pumpkin purée for more consistent results. Homemade purée can vary in moisture, which may affect how much flour your dough needs.

frosted pumpkin cinnamon rolls in baking pan

More cinnamon roll recipes

Have you tried this recipe? I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious.

Pumpkin cinnamon rolls in a baking dish with one roll being scooped out to be served.
5 from 3 reviews

Pumpkin Cinnamon Rolls

Servings: 12 rolls
Prep Time: 30 minutes
Cook Time: 20 minutes
Rest Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
You’ll love these delicious seasonal cinnamon rolls made with pumpkin-infused dough, a pumpkin pie spice and brown sugar filling, all frosted with an easy maple icing.
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Ingredients
 

Rolls:

  • 3 tablespoons (42 grams) butter
  • ¼ cup (84 grams) honey
  • ½ cup (113 grams) milk , whole or 2% preferred
  • 4 – 4 ½ cups (520-585 grams) all-purpose flour
  • 1 envelope (7 grams) active dry yeast
  • 1 teaspoon salt
  • 1 cup (240 grams) canned pumpkin puree
  • 2 large eggs

Filling:

  • ½ cup (113 grams) butter , melted or very soft, per your preference
  • 1 cup (215 grams) light or dark brown sugar
  • 1 tablespoon pumpkin pie spice

Icing:

  • 2 cups (225 grams) powdered sugar , sifted
  • 2 tablespoons pure maple syrup
  • 2-3 tablespoons heavy cream

Equipment

rolling pin
Rolling pin
dough whisk
Dough whisk

Instructions
 

To make the rolls:

  • Melt butter in a small saucepan set over medium-low heat. Add honey and milk and heat for about 1 minute more, or until temperature is between 120-130°F. (For most accuracy, use an instant-read thermometer. Temperatures over 140°F will kill yeast, so make sure it's not too hot!)
    3 tablespoons (42 grams) butter, ¼ cup (84 grams) honey, ½ cup (113 grams) milk
  • In the bowl of a stand mixer fitted, or in a large bowl if mixing by hand, add 3 cups of the flour, yeast, and salt. Then pour in the milk mixture, eggs, and pumpkin puree.
    3.02 cups (348.4 grams) all-purpose flour, 1 envelope (7 grams) active dry yeast, 1 teaspoon salt, 1 cup (240 grams) canned pumpkin puree, 2 large eggs
  • Use a dough whisk or large spoon/spatula to quickly combine everything to form a wet dough. (You can use the dough hook and mixer for this step, but this just speeds it up.)
  • Place the bowl on a stand mixer fitted with the dough hook. With the mixer running on low speed, add the remaining flour ¼ cup at a time, mixing until incorporated after each addition. Add only enough flour for the dough to pull away from the sides of the bowl while remaining soft and slightly sticky to the touch. It's okay if the dough still sticks to the bottom of the bowl. You may not need all 4½ cups of flour (see Notes). Continue kneading for a few more minutes, until the dough is smooth and very elastic and stretchy.
    1.49 cups (171.6 grams) all-purpose flour (or as needed)
  • Cover the bowl and place in a warm spot to rise until doubled, about 1 hour. Your finger should leave an indent if you gently press into it.
  • Gently punch down the dough and turn it out onto a lightly floured work surface. Roll into a large rectangle about 18×10-inches.
  • Spread melted or softened butter evenly over the dough and sprinkle with the brown sugar and pumpkin spice or cinnamon. Starting with a long end, tightly roll up the dough into a long log. Use a sharp knife or unscented dental floss or thread to cut dough into 12 rolls.
    ½ cup (113 grams) butter, 1 cup (215 grams) light or dark brown sugar, 1 tablespoon pumpkin pie spice
  • Grease a 9×13-inch baking pan and arrange rolls in the pan. Cover with plastic wrap and let rise until doubled again, about 30 minutes. Meanwhile, preheat oven to 350°F.
  • Bake rolls until golden, 20-25 minutes (a thermometer should read 185-190°F, do not over bake). Let cool slightly while you prepare the icing.

To make the icing:

  • In a medium bowl, whisk together powdered sugar, maple syrup, and heavy cream to make a thick but pourable frosting. Add more heavy cream as needed.
    2 cups (225 grams) powdered sugar, 2 tablespoons pure maple syrup, 2-3 tablespoons heavy cream
  • Spread icing onto warm rolls.
  • Rolls are best enjoyed the day they are baked, but can be stored for up to 3 days at room temperature in an airtight container.

Notes

  • What kind of yeast is best? Active-dry yeast or instant yeast  (also known as quick-rise or rapid-rise) will both work for this recipe. If you use instant yeast, you may only need about half of the rising time. Otherwise, results are the same. 1 envelope of yeast is 2½ teaspoons.
  • Do not heat liquids to over 140°F or you may kill yeast. When heating butter, milk and honey be sure to keep the temperature below 140°F, otherwise you will kill the yeast and prohibit the rolls from rising properly.
  • Why is there a range for the flour? The amount of flour you’ll need for these rolls will vary depending on many factors, which is why I give a range of 4 – 4½ cups. You’ll know you’ve added enough flour when the dough is still very soft and tacky to the touch, but you can handle it without the dough sticking too much to your hands. Adding too much flour will make your rolls tough and dense, so use only as much as you need.
  • Pumpkin pie spice: You can also substitute 1 tablespoon of pumpkin pie spice instead with 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground ginger, and ¼ teaspoon ground nutmeg.
  • Make ahead instructions: Prepare the rolls through shaping and place in the baking pan. Cover and let rise for 20 minutes, then refrigerate overnight (up to 12 hours). The next morning, let sit at room temperature while the oven preheats. Bake as directed, adding a few extra minutes if needed.
Calories: 477kcal, Carbohydrates: 85g, Protein: 7g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 59mg, Sodium: 301mg, Potassium: 168mg, Fiber: 2g, Sugar: 47g, Vitamin A: 3596IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 3mg
Cuisine: American
Course: Breakfast, brunch, Dessert, Snack
Author: Annalise Sandberg
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Note: This recipe was originally published in October 2018 in partnership with Go Bold With Butter.