Pumpkin cinnamon rolls are the kind of fall bake that makes the whole kitchen smell amazing. The combination of soft yeast dough, pumpkin puree, cinnamon, and warm spices turns an ordinary batch of cinnamon rolls into something especially cozy.

These pumpkin cinnamon roll recipes give you plenty of ways to bake them. Start with classic pumpkin cinnamon rolls, or try soft rolls with cream cheese frosting, crunchy pecans, caramel, chocolate chips, or apples. Each version brings something a little different while keeping that comforting cinnamon-roll texture everyone loves.

They’re perfect for a slow weekend breakfast, fall brunch, Thanksgiving morning, or an afternoon baking project with a hot cup of coffee.

Quick Summary

Pumpkin cinnamon rolls are soft, fluffy yeast rolls made with pumpkin puree, warm spices, a cinnamon-sugar filling, and a sweet topping or frosting. Pumpkin puree adds moisture and a subtle pumpkin flavor to the dough, while cinnamon, nutmeg, ginger, and cloves create the familiar taste of fall. The rolls are best served warm when the centers are soft and the filling is still gooey.

This collection includes 8 pumpkin cinnamon roll recipes: classic, soft, pumpkin spice, cream cheese, pecan, caramel, chocolate chip, and apple cinnamon rolls.

What Makes Pumpkin Cinnamon Rolls Special?

Pumpkin puree gives cinnamon roll dough extra moisture and a tender texture. It also adds a beautiful golden-orange color and pairs naturally with brown sugar, cinnamon, maple, nuts, chocolate, and apples.

The trick is keeping the dough soft without making it overly sticky. A little patience during the rising time also makes a big difference. Properly risen dough gives you light, fluffy rolls instead of dense ones.

1. Classic Pumpkin Cinnamon Rolls Recipe

Classic Pumpkin Cinnamon Rolls are soft, fluffy, and warmly spiced with pumpkin puree, cinnamon, and brown sugar. This is the recipe to make when you want a traditional homemade cinnamon roll with a cozy pumpkin twist.

Ingredients

For the Dough

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup warm milk
• 1/2 cup pumpkin puree
• 1 large egg
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

For the Filling

• 4 tablespoons unsalted butter, softened
• 3/4 cup brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Combine the warm milk, yeast, and a teaspoon of the sugar in a small bowl. Let it sit for about 5 minutes until slightly foamy.
2. In a large bowl, whisk together the pumpkin puree, egg, melted butter, vanilla, remaining sugar, salt, cinnamon, and nutmeg.
3. Stir in the yeast mixture.
4. Add the flour gradually, mixing until a soft dough forms.
5. Knead the dough for about 6–8 minutes, until smooth and elastic.
6. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 hour, or until doubled in size.
7. Roll the dough into a rectangle approximately 12 x 16 inches.
8. Spread softened butter over the surface.
9. Combine brown sugar, cinnamon, and nutmeg, then sprinkle evenly over the butter.
10. Roll the dough tightly from the long side into a log.
11. Cut into 10–12 equal rolls.
12. Arrange the rolls in a greased 9 x 13-inch baking dish.
13. Cover and let them rise for another 30–45 minutes.
14. Heat the oven to 350°F (175°C).
15. Bake for 24–28 minutes, until lightly golden.
16. Whisk together the powdered sugar, milk, and vanilla.
17. Drizzle the glaze over the warm rolls before serving.

2. Soft Pumpkin Cinnamon Rolls Recipe

Soft Pumpkin Cinnamon Rolls have a tender, pillowy texture with a buttery cinnamon filling and plenty of pumpkin flavor. A slightly enriched dough and careful baking help keep these rolls soft instead of dry.

Ingredients

For the Dough

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup pumpkin puree
• 3/4 cup warm whole milk
• 1 large egg
• 5 tablespoons unsalted butter, softened
• 1 teaspoon vanilla

For the Filling

• 5 tablespoons softened butter
• 3/4 cup brown sugar
• 2 teaspoons cinnamon

For the Frosting

• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 1–2 tablespoons milk

Instructions

1. Stir warm milk, yeast, and a pinch of sugar together. Let it stand for 5 minutes.
2. Mix pumpkin puree, egg, vanilla, sugar, salt, and cinnamon in a large bowl.
3. Add the yeast mixture and stir.
4. Add flour gradually, followed by the softened butter.
5. Knead until the dough becomes smooth and elastic, about 7 minutes.
6. Place the dough in a greased bowl and cover it.
7. Let it rise for about 60–75 minutes.
8. Roll the dough into a large rectangle.
9. Spread softened butter over the dough.
10. Mix brown sugar and cinnamon, then sprinkle over the butter.
11. Roll tightly into a log and cut into 10–12 rolls.
12. Place in a greased baking dish.
13. Cover and allow the rolls to rise for 30–40 minutes.
14. Bake at 350°F (175°C) for 23–27 minutes.
15. Beat the cream cheese, butter, powdered sugar, vanilla, and enough milk to make a spreadable frosting.
16. Spread over the warm rolls.

3. Pumpkin Spice Cinnamon Rolls Recipe

Pumpkin Spice Cinnamon Rolls combine pumpkin-filled dough with cinnamon, ginger, nutmeg, and cloves for a strongly flavored fall breakfast treat. They have all the familiar pumpkin spice notes without relying on a complicated filling.

Ingredients

For the Dough

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 3/4 cup warm milk
• 1/2 cup pumpkin puree
• 1 large egg
• 4 tablespoons melted butter
• 1 teaspoon vanilla

For the Filling

• 4 tablespoons softened butter
• 3/4 cup brown sugar
• 2 teaspoons pumpkin pie spice

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla
• Pinch of cinnamon

Instructions

1. Mix warm milk, yeast, and a teaspoon of brown sugar. Let stand for 5 minutes.
2. Combine pumpkin puree, egg, melted butter, vanilla, remaining brown sugar, salt, and pumpkin pie spice.
3. Stir in the yeast mixture.
4. Gradually mix in the flour until a soft dough forms.
5. Knead for 6–8 minutes.
6. Cover and let the dough rise for about 1 hour.
7. Roll into a rectangle.
8. Spread with softened butter.
9. Mix brown sugar and pumpkin pie spice and distribute evenly over the dough.
10. Roll into a log and cut into 10–12 pieces.
11. Place in a greased baking dish.
12. Let rise for another 30–40 minutes.
13. Bake at 350°F (175°C) for 24–28 minutes.
14. Combine the glaze ingredients and drizzle over the warm rolls.

4. Pumpkin Cream Cheese Cinnamon Rolls Recipe

Pumpkin Cream Cheese Cinnamon Rolls combine soft pumpkin rolls with a rich, tangy cream cheese frosting. The creamy topping balances the sweet cinnamon filling and makes these rolls feel especially indulgent.

Ingredients

For the Dough

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup warm milk
• 1/2 cup pumpkin puree
• 1 large egg
• 4 tablespoons melted butter
• 1 teaspoon vanilla

For the Filling

• 4 tablespoons softened butter
• 3/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg

For the Cream Cheese Frosting

• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 1–2 tablespoons milk

Instructions

1. Combine warm milk, yeast, and a small amount of sugar. Let stand for 5 minutes.
2. Whisk pumpkin puree, egg, butter, vanilla, sugar, salt, and spices together.
3. Stir in the yeast mixture.
4. Add flour gradually and knead until the dough becomes smooth.
5. Cover and let rise for about 1 hour.
6. Roll the dough into a rectangle.
7. Spread butter evenly across the surface.
8. Combine brown sugar, cinnamon, and nutmeg and sprinkle over the butter.
9. Roll the dough into a tight log.
10. Cut into 10–12 rolls.
11. Place in a greased baking dish and let rise for 30–40 minutes.
12. Bake at 350°F (175°C) for 24–28 minutes.
13. Beat the cream cheese and butter until smooth.
14. Add powdered sugar and vanilla.
15. Add milk gradually until the frosting reaches your preferred consistency.
16. Spread the frosting over the warm rolls.

5. Pumpkin Pecan Cinnamon Rolls Recipe

Pumpkin Pecan Cinnamon Rolls combine soft pumpkin dough, cinnamon-brown sugar filling, and crunchy pecans for a delicious contrast of textures. Toasted pecans give these fall rolls an especially rich, nutty flavor.

Ingredients

For the Dough

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup warm milk
• 1/2 cup pumpkin puree
• 1 large egg
• 4 tablespoons melted butter
• 1 teaspoon vanilla

For the Filling

• 4 tablespoons softened butter
• 3/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1/2 cup chopped pecans

For the Topping

• 1/2 cup chopped pecans
• 2 tablespoons melted butter
• 2 tablespoons brown sugar

Instructions

1. Mix the warm milk, yeast, and a little brown sugar. Let sit for 5 minutes.
2. Combine pumpkin puree, egg, melted butter, vanilla, remaining sugar, salt, and cinnamon.
3. Add the yeast mixture.
4. Mix in flour gradually and knead until smooth.
5. Let the dough rise, covered, for about 1 hour.
6. Toast the pecans in a dry skillet for 3–4 minutes, then let them cool.
7. Roll the dough into a rectangle.
8. Spread with butter.
9. Sprinkle brown sugar, cinnamon, and chopped pecans evenly over the dough.
10. Roll tightly and cut into 10–12 pieces.
11. Place in a greased baking dish.
12. Let rise for 30–40 minutes.
13. Mix the topping pecans with melted butter and brown sugar.
14. Sprinkle over the rolls.
15. Bake at 350°F (175°C) for 25–30 minutes.

6. Pumpkin Caramel Cinnamon Rolls Recipe

Pumpkin Caramel Cinnamon Rolls are soft, warmly spiced rolls finished with a sweet caramel topping. The buttery caramel melts into the cinnamon filling while the rolls bake, creating a gooey and comforting fall dessert.

Ingredients

For the Dough

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup warm milk
• 1/2 cup pumpkin puree
• 1 large egg
• 4 tablespoons melted butter
• 1 teaspoon vanilla

For the Filling

• 4 tablespoons softened butter
• 3/4 cup brown sugar
• 1 1/2 teaspoons cinnamon

For the Caramel

• 1/2 cup brown sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1 teaspoon vanilla
• Pinch of salt

Instructions

1. Combine warm milk, yeast, and a little sugar. Let stand for 5 minutes.
2. Whisk pumpkin, egg, melted butter, vanilla, sugar, salt, and cinnamon together.
3. Stir in the yeast mixture.
4. Add flour gradually and knead until smooth.
5. Let the dough rise for about 1 hour.
6. Prepare the caramel by melting butter and brown sugar together in a small saucepan.
7. Stir in heavy cream and simmer gently for 1–2 minutes.
8. Remove from heat and add vanilla and salt.
9. Pour the caramel into a greased baking dish.
10. Roll out the risen dough into a rectangle.
11. Spread with softened butter.
12. Sprinkle brown sugar and cinnamon over the surface.
13. Roll tightly and cut into 10–12 pieces.
14. Place the rolls over the caramel.
15. Cover and let rise for another 30–40 minutes.
16. Bake at 350°F (175°C) for 25–30 minutes.
17. Let the rolls rest for about 5 minutes before carefully turning them onto a serving plate.

7. Pumpkin Chocolate Chip Cinnamon Rolls Recipe

Pumpkin Chocolate Chip Cinnamon Rolls combine fluffy pumpkin dough, cinnamon-brown sugar filling, and melted chocolate chips. They’re a fun choice when you want the cozy flavor of pumpkin cinnamon rolls with a little extra sweetness.

Ingredients

For the Dough

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup warm milk
• 1/2 cup pumpkin puree
• 1 large egg
• 4 tablespoons melted butter
• 1 teaspoon vanilla

For the Filling

• 4 tablespoons softened butter
• 3/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1/2 cup mini chocolate chips

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla

Instructions

1. Combine warm milk, yeast, and a little brown sugar. Let sit for 5 minutes.
2. Mix pumpkin puree, egg, melted butter, vanilla, remaining sugar, salt, and cinnamon.
3. Add the yeast mixture.
4. Gradually add flour and knead until smooth.
5. Cover and let rise for about 1 hour.
6. Roll the dough into a rectangle.
7. Spread softened butter over the surface.
8. Sprinkle brown sugar and cinnamon evenly over the butter.
9. Add the mini chocolate chips.
10. Roll the dough tightly into a log.
11. Cut into 10–12 rolls.
12. Arrange in a greased baking dish.
13. Cover and let rise for 30–40 minutes.
14. Bake at 350°F (175°C) for 24–28 minutes.
15. Mix the powdered sugar, milk, and vanilla.
16. Drizzle the glaze over the warm rolls.

8. Pumpkin Apple Cinnamon Rolls Recipe

Pumpkin Apple Cinnamon Rolls combine soft pumpkin dough with cinnamon apples and brown sugar for a cozy fall bake. The apples add small bursts of fruity flavor and moisture that work beautifully with pumpkin spice.

Ingredients

For the Dough

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup warm milk
• 1/2 cup pumpkin puree
• 1 large egg
• 4 tablespoons melted butter
• 1 teaspoon vanilla

For the Filling

• 4 tablespoons softened butter
• 3/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1 medium apple, peeled and finely diced
• 1/4 teaspoon nutmeg

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla

Instructions

1. Mix warm milk, yeast, and a small amount of brown sugar. Let stand for 5 minutes.
2. Combine pumpkin puree, egg, melted butter, vanilla, remaining sugar, salt, and cinnamon.
3. Stir in the yeast mixture.
4. Gradually add flour and knead until smooth and elastic.
5. Cover and let rise for about 1 hour.
6. Peel and finely dice the apple. Pat it dry with a paper towel to remove excess moisture.
7. Roll the dough into a rectangle.
8. Spread softened butter over the surface.
9. Sprinkle brown sugar, cinnamon, and nutmeg evenly over the butter.
10. Scatter the diced apple across the filling.
11. Roll tightly into a log.
12. Cut into 10–12 rolls.
13. Place in a greased baking dish.
14. Cover and let rise for 30–40 minutes.
15. Bake at 350°F (175°C) for 25–30 minutes.
16. Whisk the powdered sugar, milk, and vanilla together.
17. Drizzle over the warm rolls.

Final Thoughts

A pan of pumpkin cinnamon rolls is one of those fall bakes that feels like it belongs on a slow Saturday morning. The dough is soft and buttery, the filling is packed with cinnamon and brown sugar, and the pumpkin adds just enough seasonal flavor without taking over.

The classic pumpkin cinnamon rolls are a great place to start, while cream cheese, pecans, caramel, chocolate chips, and apples give you plenty of reasons to bake another batch.

Serve them warm with coffee, tea, or a glass of cold milk, and don’t be surprised when everyone comes back for another one.