Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting
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There’s nothing more comforting than a pan of warm, homemade cinnamon rolls fresh from the oven, and these Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting take that comfort to the next level. Made with real pumpkin puree, soft pillowy dough, and a sweet cinnamon-sugar swirl, they bake up golden and tender with all the cozy flavors of fall. Finished with a silky maple cream cheese frosting, these rolls are perfect for a holiday brunch, weekend baking project, or anytime you’re craving a seasonal treat.
Why You’ll Love Pumpkin Cinnamon Rolls
- Fall Flavor Favorite! Pumpkin puree and cinnamon sugar make these rolls cozy and seasonal.
- Maple Cream Cheese Bliss! The frosting is smooth, tangy, and just sweet enough.
- Soft & Fluffy! The rolls bake up pillowy, tender, and perfect every time.
- Weekend Baking Treat! Fun to make ahead for brunch, holidays, or family mornings.
- Customizable! Swap in sweet potato or top with toasted pecans for a twist.
Ingredients Needed To Make Pumpkin Cinnamon Rolls
- All-purpose flour (or gluten-free 1.1 blend, yeast option only)
- Sugar
- Sea salt
- Milk
- Egg
- Pumpkin puree (not pie filling)
- Butter
- Active sourdough starter or instant yeast + warm water + honey
- Brown sugar
- Ground cinnamon
- Maple syrup
- Powdered sugar
- Cream cheese
- Heavy cream (optional, for gooey-style rolls)
How To Make Pumpkin Cinnamon Rolls
- Starter Ready: Feed your sourdough starter at least 4 hours in advance until bubbly and active.
- Dough Time: Warm milk and butter together, then mix with sugar, starter (or yeast mix), egg, and pumpkin puree. Add flour and salt, knead until smooth.
- First Rise: Let dough rise until doubled — overnight with sourdough or 1–3 hours with yeast.
- Fill & Roll: Roll dough into a rectangle, brush with melted butter, and sprinkle with cinnamon sugar. Roll tightly, then slice into 9 rolls.
- Second Rise: Place in a buttered baking dish, cover, and let rise again until puffy.
- Bake: Bake at 350°F for 30–35 minutes, until golden brown. (Optional: pour heavy cream around rolls before baking for extra gooey centers.)
- Frosting Finish: Whisk together maple syrup, powdered sugar, cream cheese, and milk until smooth. Spread over warm rolls and enjoy.
Commonly Asked Questions
Can I make these ahead of time?
Yes! Shape the rolls, cover, and refrigerate overnight. In the morning, let them come to room temp before baking.
Can I make these gluten-free?
Yes, use a gluten-free 1:1 flour blend — but note that gluten-free dough works best with the yeast option, not sourdough.
Can I freeze the rolls?
You can freeze the baked rolls (unfrosted) for up to 2 months. Thaw, warm slightly, then add the frosting before serving.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Do I have to use pumpkin puree?
Nope! You can swap in mashed sweet potato for a slightly sweeter variation.
What’s the best way to get gooey rolls like Cinnabon?
Pour 1 cup of heavy cream around the rolls before baking for extra soft, gooey centers.
The Secret To Cinnamon Rolls
Introducing heavy cream to your cinnamon rolls is like adding a secret ingredient that takes them to the next level. The cream brings a luxurious tenderness to the rolls’ texture, making each bite soft, moist, and incredibly satisfying. As the rolls bake, the cream works its magic, creating a golden, slightly caramelized exterior that adds a subtle richness to every bite. It’s an insider’s tip to crafting cinnamon rolls that are not just good but exceptional.
How much do we add?
When pouring heavy cream into the pan for cinnamon rolls, you don’t need to entirely submerge the dough. The goal is to provide a generous amount to ensure moisture and flavor enhancement, but not so much that it drowns the dough. Aim to cover about 2/3 of the dough with the cream, leaving some parts exposed.
Pumpkin Cinnamon Rolls
Equipment
- 1 Mixer
- 1 saucepan
- 1 9×11 baking dish
Ingredients
Dough
- 4 cups. Plus 1/2 cup for rolling out all-purpose flour (see gluten-free note)
- ¼ cup sugar
- 1 ½ tsp sea salt
- ¾ cup milk
- 1 egg
- 1 cup pumpkin puree (not pie filling)
- 4 tbsp butter
- ⅓ cup active sourdough starter (bubbly and fed)
- Yeast Option: 2¼ tsp instant yeast, ⅓ cup warm water (110°F) and 1 tsp honey Gluten-Free Note: Use a gluten-free all-purpose 1.1 flour blend with yeast option only (not sourdough).
- 1 cup heavy cream (optional) see note below
Filling
- 1 tsp pumpkin spice
- ½ cup brown sugar
- 2 tsp ground cinnamon
- 1 tsp 4 tbsp butter, melted (for brushing the dough)
Maple Cream Cheese Frosting:
- ¼ cup maple syrup
- 2 cups powdered sugar
- 2 oz cream cheese, softened
- ½ milk (for a smooth, spreadable consistency)
Instructions
- Prepare the Starter: Feed your sourdough starter at least 4 hours in advance so it’s active and bubbly.
- Prepare the Dough: In a small saucepan over medium-low heat, warm the milk and butter until the butter melts. Remove from heat and let cool slightly.In a mixing bowl, combine warm milk/butter mixture, sugar, sourdough starter (or yeast mixture), egg, and pumpkin puree. Mix well.Add flour and salt. Using a stand mixer with a dough hook on setting #2, knead 5–8 minutes until dough is smooth, elastic, and doesn’t tear easily.
- First Rise: Place dough in a large buttered bowl. Cover with plastic wrap and a towel.Sourdough option: Rise at room temperature 8–12 hours (overnight) until doubled.Fridge option: Refrigerate overnight. In the morning, bring to room temperature 1–2 hours before rolling.Yeast option: Rise at room temperature 1–3 hours (depending on temp/humidity) until doubled.
- Shape & Second Rise: Butter a 9×13-inch or 12-inch round baking dish.On a lightly floured surface, roll dough into a 14×12-inch rectangle.Brush melted butter generously over the surface.Mix cinnamon and brown sugar, then sprinkle evenly over the dough.Roll tightly from the long side, then cut into 9 even rolls using a sharp knife or dental floss.Place rolls in the buttered dish, leaving space between each.Cover with plastic wrap and a towel. Let rise until doubled (30–45 minutes with yeast, 1–2 hours with sourdough).
- Bake: Preheat oven to 350°F (175°C).(Optional) For gooey-style rolls, pour 1 cup heavy cream around the rolls just before baking.Bake 30–35 minutes, until tops are golden brown.Remove from oven and let cool slightly.
- Make the Frosting: Whisk together maple syrup, powdered sugar, cream cheese, and milk until smooth and spreadable.
- Frost & Serve: Spread frosting over warm rolls and serve immediately.
Notes
- 1 pkg XO Baking Pizza Dough Mix
- ⅓ cup sugar
- 1 cup pumpkin puree
- ¼ cup melted butter
- 2 eggs
- 1 cup warm milk
- ½ cup butter (room temp)
- 1 tbsp pumpkin spice
- 1 cup light brown sugar
- 4 oz cream cheese
- ¼ cup butter (room temp)
- 1 ⅓ cup powdered sugar
- 1 tsp vanilla
- Mix dough ingredients and let rest for 30 minutes.
- Prepare the filling, then roll out dough, spread filling, and slice into rolls.
- Place in a buttered dish and let rise for 30 minutes.
- Bake at 375°F for 20-25 minutes.
- Mix frosting ingredients and top warm rolls before serving. Enjoy!
- For Cinnabon style add 1 cup heavy cream to cinnamon
rolls before baking.
Absolutely love these Pumpkin Breakfast Cinnamon Rolls! A cozy breakfast for the Autumn months.
So happy you loved it!!