Pumpkin Cinnamon Rolls

Last week I was delighted to join the girls of Eighteen25 again for Spooktacular September! I shared this recipe for Pumpkin Cinnamon Rolls. Because I love it so much, I thought I would share it here too! Enjoy!

Pumpkin Cinnamon Rolls | Inspired by Charm

Fall is my absolute favorite time of the year. I especially love being in the kitchen, exploring every conceivable way to incorporate pumpkin into my creations. Last week I made a batch of cinnamon rolls. So this week I decided to give them a fall-inspired twist and sneak some pumpkin and spices into the dough.

Pumpkin Cinnamon Rolls | Inspired by Charm

I started off with Paula Deen’s Cinnamon Roll recipe. (With a few tweaks, it’s the best, bar none.) I then searched other Pumpkin Cinnamon Roll recipes to come up with my own fabulous recipe. Let me tell you – they are pretty amazing! Just another reason to love pumpkin. I topped them off with a maple cream cheese icing that is the perfect complement!

Pumpkin Cinnamon Rolls | Inspired by Charm

Let’s check out the recipe for these little rolls of pure joy!

Pumpkin Cinnamon Rolls | Inspired by Charm

Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

Here’s what you will need:

¼ ounce package yeast
½ cup warm water
½ cup scalded milk
¼ cup sugar
1/3 cup butter, melted
1 teaspoon salt
1 cup canned pumpkin puree
½ teaspoon pumpkin pie spice
¼ teaspoon ground nutmeg
¼ teaspoon ground clove
1 egg
4 – 5 cups all-purpose flour

½ cup softened butter, plus more for pan
3/4 cup sugar, plus more for pan
¼ cup brown sugar
2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice

Maple Cream Cheese Icing:
4 ounces of cream cheese, softened
¼ cup of unsalted butter, softened
1 ½ cups confectioner’s sugar
½ teaspoon vanilla
½ teaspoon Mapleine (maple extract)
¼ teaspoon salt


Let’s get baking:

In a small bowl, dissolve yeast in warm water and set aside. In a stand mixer bowl, combine milk, sugar, melted butter, pumpkin puree, spices, salt, and egg with a spoon. Attach the bowl to the mixer with the dough hook attached. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead with dough hook for about 5 minutes. (If not using a stand mixer, knead dough on lightly floured surface for 5 to 10 minutes.) Place in well-greased bowl, cover, and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on floured surface into a 15 by 9-inch rectangle. Spread softened butter all over dough. In a small bowl, mix together sugar, cinnamon, and pumpkin pie spice. Then sprinkle over buttered dough. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of 13 x 9 baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Preheat oven to 350 degrees F.

Bake for about 30 minutes or until nicely browned.

Meanwhile, mix cream cheese, butter, confectioner’s sugar, salt, Mapleine, and vanilla until smooth. For a thicker icing, add more powdered sugar. Spread over slightly cooled rolls.

Pumpkin Cinnamon Rolls | Inspired by Charm

That’s it!

Pumpkin Cinnamon Rolls | Inspired by Charm

Now, I know that making dough at home is slightly intimidating, but I promise you it’s a lot easier than it looks. Plus, once you taste these Pumpkin Cinnamon Rolls, you realize it was all worth it.

Yep, they are that amazing.

Pumpkin Cinnamon Rolls | Inspired by Charm

And the golden orange color of the baked dough is quite beautiful.

Pumpkin Cinnamon Rolls | Inspired by Charm

Thanks again to Jamie, Jodie, and Jennifer for having me on Eighteen25. Be sure to check out their blog for dozens of fall-inspired idea.



  1. Do you know if the dough freezes well? I would be nice to bake them 2-3 at a time… Otherwise I might eat them all up!!

    Thanks for sharing!

  2. You come up with such inventive combinations and things to try, Michael. And I love that you take the time tweak the recipes and make them your own. You truly lead an inspiring life!

  3. How are you not 450 pounds when you are baking such yummies all of the time?! You post some awesome recipes and I appreciate you sharing them. I can’t wait to make this one. It sounds incredible!

    • Hahaha. Good question! I just don’t eat TOO much of it. But it’s okay to indulge every once and a while. Right?

      xo Michael

  4. Omg they look incredible, Michael! I just posted pumpkin dinner rolls today and was *this close* to making cinn rolls and thought oh, well, dinner rolls are healthier, and maybe people would like that better…til I see these rolls of yours. You clearly have the right idea! Pinned!

    And I totally appreciate you pinning my Cranberry Bliss Bars yesterday – thank you! :)

    • You bet! I can’t wait to make them. And I’m sure your dinner rolls were just as fabulous!

      xo Michael

  5. Made this recipe today…. can i just say AMAZING! Delicious in all the right ways! My family loves fall flavored foods so i have been making EVERYTHING pumpkin and these were defiantly a hit!

  6. Hi Michael,

    I’d love to try this recipe however, I’d like to break it up into a couple of days (today is Tuesday and want to have them for a get together Thursday a.m.).

    Any thoughts on breaking up the tasks? Perhaps making the dough, kneed it and putting it in the fridge over night to bake on Thursday morning?

    Appreciate your thoughts!


    • Nora – yes. I think that would work. I’ve never made a dough overnight, but your logic makes sense. That way, you’d only need to let the rolls rise before baking them on Thursday morning.

      I hope that helps!

      xo Michael

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  8. I’m attempting to make these now. The dough tastes good, so I’m hopeful. My one worry is, that I like many, am not very comfortable working with yeast. Four to 5 cups of flour is very vague. What is the texture of my dough supposed to be? Mix until easy to handle… that is also vague. I’d expect with a blog post that there would be photo steps or explanations of what texture I’m looking for. I have a feeling my dough is too sticky, even though I added between 4-5 cups of flour. And since I was in the middle of making them, I don’t have the time to find a different blog post with photos of dough texture. I’ll certainly be sad if it doesn’t work. While it’s rising I guess I’ll go find photos of what I should have been aiming for. Wish me luck!

    • Kat – that is why I started this whole series to help tackle my fear of yeast. I hope you bread turned out wonderfully. Every blogger posts recipes differently. Sorry if you didn’t find my post adequate. Regardless, I hope your rolls turned out wonderfully!

      xo Michael

  9. Made these yesterday and I could not have been more thrilled with the results! As a first time baker of this caliber (i.e. using yeast, etc.) I was amazed at how well they turned out. I will say,however, it took me about 6 cups of flour for it to be doughy enough to handle and not so sticky. Also, they were more time consuming than I was anticipating, as i’m not used to allowing time to dough to rise. My previous baking experience has consisted mostly of cookies or muffins :)
    I was pleasantly surprised with the balance of flavors. I initially thought it would be a) too sugary and b) too much cinnamon–neither was the case. And the maple cream cheese frosting was perfect! I drizzled mine over top so not to have too much frosting but enough to get the flavor. I look forward to making these again for Thanksgiving brunch. Thanks for sharing!

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  11. These are, bar none, the best cinnamon rolls I have ever had! I’ve made a few batches over the past couple of months and have received rave reviews. Thanks so much for sharing this recipe!

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  13. I am making these right now! Just popped them in the oven. Thank you for this delicious looking recipe. I am as pumpkin addict!
    Just to add to the flour measurement post, I ended up using about 6 cups of flour in the bread with my Kitchen Aid.
    Michael, the main question I have is: Where did you find those napkins? I am throwing a confetti party and those would be per-fect.
    Thanks again for this recipe. Found it on Pinterest and I’ve already emailed your link to my grandma, mother and mother-in-law.

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  16. Hello. This recipe sounds delicious! I was wondering if I could make these the night before and bake in the morning? After cutting and putting them in the pan would I let them rise then refrigerate? Or refrigerate then let them rise? Would they have to come to room temperature then let them rise? Sorry of all the questions. I’ve always shied away from recipes containing yeast but these look too good not to try. Thanks for your time!

    • I’m honestly not sure. If it were me though, I would make the dough the night before. In the morning I’d roll it out, let them rise and bake them. I think that would work best.

      xo Michael

  17. These are amazing! I can’t even bake cookies, but I managed to bake your pumpkin cinnamon roles. I almost fell over! I got to use my Kitchen-Aide mixer for the first time since we got it as a wedding gift 2 and a half years ago. I never thought I’d use it. Sadly, I don’t think I’ll be able to make these often, I’ll eat entirely too many, Lol. Thanks so much for posting this recipe :)

  18. Oh my gosh Michael, these were absolutely delicious! I just made them for my annual Christmas brunch with my girlfriends and they were a hit!!! I have to say I was very nervous to use yeast as I’m not familiar with baking bread. As with some of the other reviewers, I was very concerned with the consistency of the dough- I had no idea what to look for. I used 5 cups of flour and used the dough hook and my Kitchen Aid. The dough was still a bit sticky before I proofed it, but I didn’t want to add more flour because I was afraid they’d taste like hockey pucks. After proofing, the dough was still a little sticky, but I made sure to roll them out on a heavily floured surface and they turned out great! Also, if anyone out there has a “proof” feature on their range is highly recommend using it. I used mine and it ensured that my dough doubled in size. Thank you so much for this recipe.
    xo Emily

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  24. If you want to make these the night before and bake them in the morning, simply cover them with plastic wrap after making the rolls and putting them in the pan. They will rise in the fridge overnight (it’s a slow rise vs room temp rise). Then you just pop them in the oven, no need to rise.

    You can freeze these as well. Same process. Wrap with plastic after making the rolls, and freeze them. Let them thaw at room temperature overnight – they will rise during this time. Bake in the morning. Works every time.

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  26. hi I’m going to be making your buns but I only have yeast in a jar what is the measurement since I don’t have the packages .. thanks a bunch I can’t wait to try them !!! :)

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  28. I just made these for a work potluck! They were absolutely delicious and I could not be happier that I found this recipe. Thanks so much!!!

  29. Oh. My. GOSH! Easily one of the best cinnamon rolls ever!!! I made these for Thanksgiving breakfast and they were a huge hit – even my picky brother-in-law ate three! Thanks for the fantastic recipe! I pinned in my Tried It – Loved It board.

  30. I just made these for Christmas brunch yesterday. I have never made cinnamon rolls before so I was a little nervous to use yeast. They were easy to make! Especially using a kitchen aid mixer. I made the dough and rolled them out the night before. Stuck them in the fridge overnight. In the morning, I followed a step from an Alton Brown recipe for overnight rolls and put the rolls in a cold oven with a pan of boiling water underneath for 30 mins. Not sure it did anything different. I suppose it was to assist in the second rising but hey didn’t rise anymore than what was done overnight the fridge. Took them out of the oven, preheated and baked the rolls. Amazing! I think I won Christmas with these rolls. Thanks so much for this recipe! :)

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