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Pumpkin Cream Cheese Cinnamon Rolls

These pumpkin cream cheese cinnamon rolls are big, filled with swirls of soft cinnamon dough and have the most luscious cream cheese frosting on top. They are the perfect way to welcome the fall season with your family.
Prep Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: cream cheese frosting, fall recipes, pumpkin, pumpkin cinnamon rolls
Servings: 12
Author: Tara Moore


cinnamon roll dough

  • 1 c milk heated for 45 seconds in the microwave (warm not hot) *
  • 2 1/4 tsp active dry yeast
  • 1/4 tsp sugar
  • 6 tbsp butter melted
  • 1/4 c sugar
  • 1 1/4 tsp salt
  • 3 1/4 c flour

cinnamon roll filling

  • 5 tbsp butter melted
  • 1/2 c white sugar
  • 1/2 c brown sugar packed
  • 1 tbsp cinnamon

pumpkin cream cheese frosting

  • 2 tbsp butter
  • 2 c powdered sugar
  • 3 tbsp pumpkin puree
  • 4 oz cream cheese
  • 1/2 tsp vanilla extract
  • 1/8 tsp cinnamon
  • pinch of nutmeg 1/16 tsp
  • 3 tbsp milk


  • Stir the yeast in to the warmed milk
  • Sprinkle 1/4 tsp sugar on top
  • Let rest 5-10 minutes until frothy and puffed up
  • In a large mixing bowl sift together the flour, sugar and salt
  • Add the wet ingredients, start stirring with a spatula
  • Add the 6 tbsp of melted butter, continue stirring with a spatula until it’s starts coming together
  • Use a dough hook on your mixer and stir on low for 3-4 minutes until it’s smooth in texture (alternatively, use your hands to knead)
  • Use your hands to form the dough in to a tight ball and return it back to the bowl
  • Cover with a kitchen towel, somewhere warm, let it rise for 60 minutes or doubled in size
  • Roll out the dough with a rolling pin to about a 12” X 18” rectangle
  • Pour on the melted butter, spreading it evenly
  • Sprinkle on the white sugar, brown sugar and cinnamon
  • Use your hands to rub it all around
  • Starting with the edge furthest from you, roll the dough toward you in a typewriter motion
  • Grab a piece of floss or sewing thread for perfect cuts
  • Cut 12 pieces
  • Grease a baking pan with butter (butter leftover from the butter wrapper works well)
  • Preheat oven to 350
  • Cover the rolls with a kitchen towel
  • They rise better if you place them near the oven while it preheats
  • Uncover the cinnamon rolls and bake for 25 minutes
  • To make the pumpkin cream cheese frosting - beat together the softened butter, powdered sugar, pumpkin puree, vanilla, cinnamon, nutmeg and milk until smooth
  • Let the cinnamon rolls cool down before frosting them (the frosting will just melt otherwise)
  • Serve


If the milk isn’t warm enough it won’t activate the yeast, it should be warm but not hot, you should be able to put your finger in the milk comfortably