These Pumpkin Cinnamon Rolls are soft, fluffy, and filled with warm cinnamon and pumpkin spice. Topped with a creamy maple Greek yogurt glaze, they make an ideal fall breakfast or weekend treat.
Fall is my favorite time to bake, and these pumpkin cinnamon rolls are one of my go-to recipes when the weather cools. The pumpkin is mixed directly into the dough, ensuring a subtle, comforting pumpkin flavor in every bite. They’re slightly enriched and extra tender, with a soft crumb that pairs beautifully with the cinnamon-sugar filling.
For the best flavor I use canned pumpkin puree and a pumpkin pie spice blend, but homemade puree and individual spices work equally well. I often use white whole wheat flour for a little extra fiber without sacrificing the light, fluffy texture. The finishing glaze is a simple mix of cream cheese and Greek yogurt sweetened with maple syrup and brightened with vanilla and a touch of pumpkin puree.
Recipe Overview
A Few Key Ingredients
Below are the key ingredients you’ll need to make Pumpkin Cinnamon Rolls. Full quantities are listed in the recipe card further down.
- White whole wheat flour: More fiber than all-purpose flour but still produces soft, fluffy rolls. All-purpose flour can be substituted.
- Pumpkin puree: Use 100% pumpkin puree (not pumpkin pie filling) for real pumpkin flavor and tender texture.
- Active dry yeast: Proof with warm milk and sugar first. Instant or rapid-rise yeast can be used as substitutes.
- Milk: Warmed to around 110°F to help activate the yeast. Dairy or unsweetened non-dairy milk work fine.
- Pumpkin spice filling: A mixture of dark brown sugar, granulated sugar, cinnamon, and pumpkin pie spice creates the gooey swirl.
- Greek yogurt glaze: Light cream cheese, full-fat Greek yogurt, pumpkin puree, and maple syrup combine for a tangy, lightly sweet glaze.
Tips for Soft Pumpkin Cinnamon Rolls
- Watch the dough consistency – Flour absorption varies by brand and humidity. Add flour gradually until the dough is soft and slightly tacky, not dry.
- Keep milk temperature moderate – Around 110°F is ideal; too-hot milk can kill the yeast.
- Allow adequate rising time – The first rise often takes about an hour, but timing depends on room temperature.
- Don’t skip the second rise – Let the shaped rolls rise again for 30–45 minutes to achieve a lighter texture.
- Roll the dough tightly – This helps hold the filling inside while baking.
- Remove from oven when centers are set – Tops should be lightly golden; avoid overbaking to keep rolls tender.
- Cool slightly before glazing – Warm, not piping-hot, rolls hold the glaze best without it melting off.
How to Make Pumpkin Cinnamon Rolls
Activate the yeast: Combine warm milk, granulated sugar, and active dry yeast. Let sit 5–10 minutes until foamy. If the mixture doesn’t foam, the yeast is inactive and should be replaced.
Make the pumpkin dough: Whisk pumpkin puree with vegetable oil, egg, vanilla, pumpkin pie spice, cinnamon, and salt. Stir in the milk and yeast mixture, then add flour gradually—about ½ cup at a time—until a soft dough forms.
Knead the dough: Using a dough hook, knead for 8–10 minutes until smooth and elastic. By hand, knead about 10–12 minutes. The dough should be slightly tacky but not cling to your hands.
Let the dough rise: Transfer to a lightly greased bowl, cover, and place in a warm spot until doubled in size (about 1 hour).
Make the cinnamon filling: Mix dark brown sugar, granulated sugar, cinnamon, and pumpkin pie spice.
Roll out the dough: Turn the dough onto a lightly floured surface and roll to a 12×18-inch rectangle, keeping thickness even for uniform rolls.
Add the filling: Sprinkle the cinnamon-sugar mixture evenly over the dough, leaving a ½-inch border. Gently press the filling into the dough.
Roll and cut: From the long side, tightly roll into a log. Cut into 12 equal rolls and arrange in a lightly greased 9×13-inch baking dish.
Second rise: Cover and let the rolls rise 30–45 minutes until puffy.
Bake: Preheat oven to 350°F. Bake 25–30 minutes until the tops are lightly golden and centers are cooked through. Allow rolls to cool 10–15 minutes.
Make the glaze: Blend softened light cream cheese, full-fat Greek yogurt, pumpkin puree, maple syrup, vanilla, and 2–3 tablespoons milk until smooth. Add more milk to thin if needed. Spread the glaze over warm rolls and serve.
Common Mistakes to Avoid
- Not kneading enough: Use the windowpane test to check gluten development: stretch a small piece thinly; if it becomes translucent without tearing, it’s ready.
- Adding too much flour: Add only what’s needed to achieve a soft, slightly tacky dough to avoid dense rolls.
- Over- or under-proofing: Shaped rolls should be puffy and when lightly poked, the indentation should slowly spring back halfway. If it bounces back quickly they are underproofed; if the dent stays, they may be overproofed.
- Serving too hot: Let rolls cool 10–15 minutes so the centers finish cooking and the structure sets for the best texture.
Recipe Notes
Storage: Store cooled, glazed rolls covered in the refrigerator for up to 4 days. Unglazed baked rolls can be frozen once solid for up to 3 months; thaw at room temperature.
Make-ahead: Assemble the unbaked rolls, cover lightly with oiled plastic wrap, and refrigerate overnight. In the morning, bring to room temperature, let proof until puffy, then bake.
Reheating: Reheat individual rolls briefly in the microwave (10–20 seconds) or warm in a low oven; avoid overheating to prevent rubbery texture.
Questions I Get Asked a Lot
You can freeze shaped rolls in the baking dish before proving. Cover tightly and freeze up to 3 months. When ready, thaw, proof until puffy, then bake as directed.
No. Use plain pumpkin puree. Pumpkin pie mix contains sweeteners and spices that will alter the dough and filling balance.
Use a sharp knife or a length of unflavored dental floss: wrap around the log and pull the ends in opposite directions to slice cleanly.
Common causes are inactive yeast, milk that was too hot, or a proving environment that is too cold. Always test yeast in warm liquid with a pinch of sugar to confirm it foams before proceeding.
Too much flour, insufficient rising time, inactive yeast, or overbaking can all produce dense rolls.
Yes. Rolls are delicious without glaze. Alternatively, use a simple powdered sugar and maple glaze if preferred.
Easy Variations
- Add chopped pecans to the filling for crunch.
- Swap walnuts for pecans if you prefer their flavor.
- Add mini chocolate chips for a sweeter twist.
- Extra spice: increase cinnamon or pumpkin pie spice for more warmth.
- Maple glaze: use a simple powdered sugar and maple syrup glaze instead of the pumpkin cream cheese glaze.
More Pumpkin Recipes
- Pumpkin Cheesecake Bars
- Pumpkin Dump Cake
- Pumpkin Pound Cake
- Healthy Pumpkin Muffins
- Pumpkin Scones
More Fall Baking Recipes
- Apple Bread Pudding
- Apple Upside Down Cake
- Cinnamon Streusel Muffins
- Apple Cinnamon Muffins
- Applesauce Muffins
Thanks for reading and baking along. If you try this recipe, leave a comment and rating below to share how it turned out.
Pumpkin Cinnamon Rolls
Soft, fluffy pumpkin cinnamon rolls filled with brown sugar and pumpkin pie spice, finished with a creamy maple Greek yogurt glaze. Makes 12 rolls.
Ingredients
Dough
- 3¾–4 cups white whole wheat flour
- 2¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (110°F)
- ¼ cup granulated sugar
- 1 cup pumpkin purée
- ¼ cup vegetable oil
- 1 large egg, room temperature
- 3 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon fine kosher salt
Pumpkin Spice Cinnamon Filling
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- 2½ tablespoons ground cinnamon
- 2 teaspoons pumpkin pie spice
Maple Greek Yogurt Glaze
- 4 ounces light cream cheese, softened
- ½ cup full-fat Greek yogurt
- 1/3 cup pumpkin puree
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk, to thin
Instructions
- In a stand mixer bowl, combine warm milk, granulated sugar, and active dry yeast. Let sit 5–10 minutes until foamy.
- In a large bowl, whisk pumpkin purée, vegetable oil, egg, vanilla, pumpkin pie spice, cinnamon, and salt. Stir in the milk and yeast mixture.
- Gradually add flour, about ½ cup at a time, mixing until a soft dough forms. Knead with a dough hook 8–10 minutes (10–12 minutes by hand) until smooth and elastic.
- Transfer dough to a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- Make the filling by mixing dark brown sugar, granulated sugar, cinnamon, and pumpkin pie spice.
- Turn dough onto a lightly floured surface and roll to a 12×18-inch rectangle. Sprinkle the filling evenly, leaving a ½-inch border.
- Roll tightly from the long side into a log. Cut into 12 equal rolls and place in a lightly greased 9×13-inch baking dish.
- Cover and let rise 30–45 minutes until puffy. Preheat oven to 350°F while they rise.
- Bake 25–30 minutes until tops are lightly golden and centers are cooked. Cool 10–15 minutes.
- Blend cream cheese, Greek yogurt, pumpkin puree, maple syrup, vanilla, and milk until smooth. Spread over warm rolls and serve.
Notes
- Use plain pumpkin purée, not pie filling.
- Dough should be soft and slightly tacky; add flour slowly to avoid dense rolls.
- Let the dough double for the first rise and allow the second 30–45 minute rise after shaping.
- Store glazed rolls in the refrigerator up to 4 days; freeze unglazed baked rolls up to 3 months.
Nutrition (approx.)
Serving: 1 roll • Calories: 221 • Carbs: 35g • Protein: 5g • Fat: 7g