Name: Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Prep time: 3 h
Cook time: 40 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 1/4 cup bread flour; 3/4 cup water; 3 2/3 cups bread flour; 1/3 cup granulated sugar; 2 teaspoons instant yeast; 1 teaspoon fine sea salt; 1/4 cup + 1 tablespoon heavy cream, room temperature; 2/3 cup pumpkin puree; 1 large egg, room temperature; Tangzhong from above; 6 tablespoons unsalted butter, cool room temperature; 2/3 cup light brown sugar, packed; 1/2 cup unsalted butter, room temperature; 1/4 cup pumpkin puree; 2 tablespoons all-purpose or bread flour; 1 tablespoon pumpkin pie spice; 3 tablespoons unsalted butter, melted; 1/2 cup all-purpose or bread flour; 2 tablespoons granulated sugar; 1 tablespoon cornstarch; 3 ounces cream cheese, cold; 4 tablespoons unsalted butter, room temperature; 1 cup powdered sugar; 4 tablespoons heavy cream; 1 teaspoon vanilla paste or extract; 1/2 teaspoon cinnamon

There’s something incredibly cozy about waking up to fresh, warm cinnamon rolls that carry the comforting notes of fall spices and pumpkin. This Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe is a total game-changer—you get soft, pillowy rolls packed with pumpkin flavor, topped with the tangy sweetness of cinnamon cream cheese frosting. Trust me, once you try these, your mornings won’t be the same!

The image shows a close-up of soft cinnamon rolls with three layers: the bottom layer is a golden-brown baked dough with a slightly crispy texture, the middle layer has swirls of cinnamon spice creating a rich, reddish-brown color, and the top layer is a creamy beige icing drizzled thickly over the rolls with pieces of chopped nuts sprinkled on the icing. The rolls are on a baking tray with a white marbled texture underneath them. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Top Tip
How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

I get excited every time pumpkin season rolls around because this recipe brings all the best flavors of fall into one irresistible treat. What I love most is how the tangzhong method creates the softest dough I've ever worked with, and the cream cheese frosting is the perfect finishing touch that keeps people coming back for more.

Super Soft Texture: Using tangzhong makes these rolls tender and fluffy in a way that’s just unbeatable.
Rich Pumpkin Flavor: The dough and filling both feature pumpkin puree, intensifying that seasonal favorite without overpowering.
Dreamy Cream Cheese Frosting: The cinnamon-spiced frosting adds a luscious, tangy sweetness that ties everything together perfectly.
Perfect for Holidays or Cozy Weekends: Whether it’s a special brunch or just a slow morning, these rolls make the day extra special.

The image shows a close-up of several thick cinnamon rolls arranged next to each other on a white marbled surface, all covered with a smooth, creamy beige icing that has a slightly shiny texture. The rolls have a golden brown color peeking through the icing, showing their soft, fluffy layers. Scattered on top of the icing are small clusters of toasted pumpkin seeds, adding a crunchy texture and dark green to brown color contrast. The combination of the rolls, the icing, and the seeds creates a rich, inviting, and textured look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances classic baking ingredients with pumpkin and spice to create something unique but familiar. Each component plays a role—from the tangzhong’s gelatinized flour helping build elasticity, to the frosting bringing that cool creaminess.

Flat lay of a small mound of fine bread flour, a small mound of granulated sugar, a small mound of light brown sugar, a small mound of all-purpose flour, a small mound of cornstarch, a few teaspoons of pumpkin pie spice in a neat pile, two small white ceramic bowls—one with smooth orange pumpkin puree and one with pale orange heavy cream, three whole large eggs with clean brown shells, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl with smooth cold cream cheese, a small white ceramic bowl of powdered sugar, and a small white ceramic bowl of golden water arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bread Flour: Provides more gluten structure, essential for that chewy, pillowy roll we all crave.
Water (for Tangzhong): Hydrates and cooks the flour into a paste, improving moisture retention and softness.
Pumpkin Puree: Adds moistness and that lovely autumnal flavor—make sure you use pure pumpkin, not pumpkin pie filling!
Instant Yeast: Quick and reliable leavening to help the dough rise without fuss.
Heavy Cream: Adds richness and tenderness to the dough and frosting alike.
Unsalted Butter: For both the dough and filling, it lends depth and moistness without extra salt.
Brown Sugar: Brings caramel notes to the filling, making it luxuriously sweet and sticky.
Pumpkin Pie Spice: The secret mix of cinnamon, nutmeg, and cloves – crucial for that signature pumpkin spice aroma.
Cream Cheese: Cold cream cheese is whipped with butter for a silky frosting that melts beautifully on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I have to say, while the original recipe is perfectly balanced, I love experimenting a bit. Sometimes I’ll swap out the pumpkin pie spice for a mix of cinnamon and cardamom to give it an exotic twist that surprises guests.

Variation: Once, I used maple syrup in place of some of the sugar in the filling—adding a deeper, earthy sweetness that paired wonderfully with the pumpkin. It’s a personal favorite for chilly mornings!

Step-by-Step: How I Make Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Step 1: Prepare the Tangzhong

This first step might seem unusual if you haven’t made tangzhong before, but it’s absolute magic for soft rolls. Just whisk the flour and water in a small saucepan over medium heat, stirring constantly until it thickens into a smooth paste. It usually takes 4-5 minutes. Be patient! Once it thickens, scrape it out and let it cool while you get everything else ready.

Step 2: Mix and Knead the Dough

Grab your stand mixer and toss in the bread flour, sugar, yeast, and salt, giving it a quick mix. Then add heavy cream, pumpkin puree, egg, and that tangzhong you made. Kneading on low speed with the dough hook, you'll see a rough dough ball starting to form. Here’s my trick: add the softened butter in small amounts while the mixer runs. Don't rush it—you want each addition fully mixed before the next. Knead until the dough is smooth and elastic, around 8-10 minutes.

Step 3: Let the Dough Rest

After kneading, take the dough out and shape it into a smooth ball by folding the edges underneath. Place it back in the bowl, cover it tightly, and let it rest for 30 minutes. This little break helps the gluten relax and makes rolling it out a breeze.

Step 4: Make the Pumpkin Pie Filling and Roll Out

While the dough rests, whip up the filling—combine butter, brown sugar, pumpkin puree, flour, and pumpkin pie spice until silky and smooth. When your dough is ready, sprinkle your surface with flour lightly and roll the dough into a rectangle about 15×21 inches. Spread the pumpkin filling evenly over it, leaving a half-inch border at the top edge. This prevents the filling from oozing out when you roll it up.

Step 5: Cut, Roll, and Proof

Using a pizza cutter, slice the dough into twelve strips about 1 ¾ inches wide. Roll each strip away from you tightly but gently, then place them seam side down in a parchment-lined 9×13 pan. This helps keep their shape during proofing. Cover with plastic wrap and let them rise for 1-2 hours until nicely puffed and doubled in size. Meanwhile, preheat your oven to 325°F (162°C).

Step 6: Add the Pie Crumb Topping and Bake

Mix melted butter, flour, sugar, and cornstarch in a bowl to form crumbs, then sprinkle them evenly over the risen rolls. This adds a buttery crunch that contrasts the soft dough beautifully. Bake for 30-40 minutes, until a thermometer inserted in the center reads 180°F. Keep an eye so they don’t brown too much on top.

Step 7: Make the Cinnamon Cream Cheese Frosting

While rolls are baking (or cooling), combine cold cream cheese and room temperature butter in your mixer and whip until smooth. Gradually add powdered sugar and continue beating until fluffy. Finish by mixing in heavy cream, vanilla, and cinnamon for that perfectly spiced creaminess. Spread generously over the warm rolls when they’re just cool enough—not piping hot, or your frosting will melt away.

Top Tip

Over the years, I’ve learned that patience is the key to crafting these rolls perfectly. From not rushing the dough rest to letting the rolls fully proof, these small waits make all the difference between good and absolutely dreamy rolls.

Measure Flour Properly: I can’t stress this enough—use the spoon-and-level method or a kitchen scale to avoid dense, heavy dough.
Add Butter Slowly: Incorporate it gradually during kneading to ensure the dough stays smooth, soft, and elastic.
Don’t Skip the Tangzhong: Trust me, it’s what elevates these rolls to restaurant-quality softness every single time.
Frost When Slightly Warm: This avoids frosting melting into a puddle but still lets it spread like a dream.

How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Pumpkin Cinnamon Rolls - Serving Suggestion

Garnishes

I like to sprinkle a pinch of ground cinnamon or a tiny dusting of powdered sugar on top to give the rolls a little visual oomph. Sometimes toasted pecans look and taste fantastic too, adding a nice crunch against the soft dough.

Side Dishes

A cup of rich coffee or spiced chai is my go-to pairing, and a bowl of fresh fruit salad adds a refreshing balance to the sweet, indulgent cinnamon rolls. For brunch, scrambled eggs or a light frittata round out the plate beautifully.

Creative Ways to Present

For holiday gatherings, I like placing the rolls on a wooden platter surrounded by some fall leaves or mini pumpkins—makes them feel like the centerpiece, not just breakfast. I’ve also made individual rolls as “grab and go” snacks wrapped in parchment paper and tied with twine—a sweet little gift idea!

Make Ahead and Storage

Storing Leftovers

I keep leftover rolls in an airtight container at room temperature for up to 3 days, and they stay surprisingly fresh thanks to the tangzhong. If you want them to last longer, pop them in the fridge for up to 5 days.

Freezing

These rolls freeze beautifully—wrap them tightly in plastic wrap and then foil or put them in a sealed freezer bag. Defrost overnight in the fridge and then warm gently before frosting for a freshly baked feel any day of the week.

Reheating

I reheat them in a 350°F oven for about 10 minutes, loosely covered with foil to avoid drying out. If you’re in a hurry, the microwave works too—15-20 seconds per roll does the trick—then just add frosting after warming.

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of pumpkin puree?

You shouldn’t use canned pumpkin pie filling because it’s already sweetened and spiced. This can throw off the sweetness and texture of the rolls. Always go for pure pumpkin puree for the best results.

What is the purpose of tangzhong in this recipe?

Tangzhong is a cooked flour-water mixture that helps the dough retain moisture, making the rolls incredibly soft and fresh longer. It also improves the dough elasticity, making it easier to work with.

Can I make these rolls ahead of time?

Absolutely! You can prepare the rolls up to the point of the second rise, then cover and refrigerate overnight. In the morning, let them warm up and finish proofing at room temperature before baking. This makes your mornings much easier!

How do I store and reheat leftover rolls?

Store leftovers in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days. Reheat in a 350°F oven for about 10 minutes or microwave for 15-20 seconds per roll to keep them soft and delicious.

Final Thoughts

Making Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe at home is one of my favorite ways to welcome the season. They bring that warm, nostalgic feeling with every bite without the fuss of complicated techniques. I hope these rolls bring as much joy to your kitchen as they have to mine—enjoy each delicious, spiced, creamy bite!