Pumpkin Cinnamon Rolls


This recipe for Pumpkin Cinnamon Rolls is one of my favorites. It’s the perfect sweet to enjoy on a crisp fall morning. Everyone will love the rich pumpkin flavor of these cinnamon rolls.

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.

Let’s make some Pumpkin Cinnamon Rolls!

Delicious Homemade Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting #fall #baking #autumn #pumpkin #pumpkinspice #cinnamonrolls #recipe #breakfast #dessert

Delicious Homemade Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting #fall #baking #autumn #pumpkin #pumpkinspice #cinnamonrolls #recipe #breakfast #dessert

How to make Pumpkin Cinnamon Rolls:

If you’ve ever made cinnamon rolls before, the process is pretty similar. The only big change is adding pumpkin puree and including lots of fall spices.

Pumpkin Cinnamon Rolls | Inspired by Charm

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

Delicious Homemade Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting #fall #baking #autumn #pumpkin #pumpkinspice #cinnamonrolls #recipe #breakfast #dessert

That’s it! These just might be my new favorite pumpkin treat.

Pumpkin Cinnamon Rolls | Inspired by Charm

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.

Delicious Homemade Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting #fall #baking #autumn #pumpkin #pumpkinspice #cinnamonrolls #recipe #breakfast #dessert

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

Delicious Homemade Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting #fall #baking #autumn #pumpkin #pumpkinspice #cinnamonrolls #recipe #breakfast #dessert

If you like these Pumpkin Cinnamon Rolls, try these recipes too:

Let’s check out the recipe for these little rolls of pure joy! I hope you’ll give them a try!

Course: Breakfast, Dessert
Cuisine: American
Keyword: cinnamon roll, cream cheese, pumpkin
Servings: 12
Prep Time 1 hr 30 mins
Cook Time 45 mins
Total Time 2 hrs 15 mins
This recipe for Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting is one of my favorites. It's the perfect sweet to enjoy on a crisp fall morning. Everyone will love the rich pumpkin flavor of these cinnamon rolls.


  • 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
Maple Cream Cheese Frosting:


  • 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.

Nutrition Facts

Calories: 686kcalCarbohydrates: 112gProtein: 12gFat: 22gSaturated Fat: 10gTrans Fat: 1gCholesterol: 49mgSodium: 423mgPotassium: 201mgFiber: 4gSugar: 38gVitamin A: 3959IUVitamin C: 1mgCalcium: 68mgIron: 5mg
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
*Originally published September 24, 2013*
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  • Laura at

    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!

    • Michael Wurm, Jr. at

      I haven’t tried freezing the dough, so I’m not sure. They are delicious though!

      xo Michael

  • Jamie at

    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!

    • Michael Wurm, Jr. at

      What a wonderful sweet comment! Thank you so much Jamie. That means the world to me.

      xo Michael

  • Lisa B at

    These look scrumptious.
    How are you not fat.

  • jen@eighteen25 at

    it was a pleasure having you as our guest!! can’t wait to give these a try. 🙂

    • Michael Wurm, Jr. at

      It’s always a JOY being a part of September Spooktacular! Thanks for having me!

      xo Michael

  • Claire @ A Little Claireification at

    So… you couldn’t stop with cookies?? These are going right to my hiney. They look amazing! Pinning, as always. Now go decorate a pumpkin or something less fattening. lol

  • Michelle at

    OH YUM, now I know what I will be doing Saturday morning! Thank you Michael!!!!

  • {Northern Cottage} at

    These look divinely, wonderfully, DANGEROUSLY good!! Oh my!!

    • Michael Wurm, Jr. at

      Haha. They ARE!

      Thank you!

      xo Michael

  • Wendy at

    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!

    • Michael Wurm, Jr. at

      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

  • Averie @ Averie Cooks at

    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! 🙂

    • Michael Wurm, Jr. at

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

      xo Michael

  • MrsO at

    Please can you tell me what size pan you used? thanks

    • Michael Wurm, Jr. at

      Oops. Did I leave that out of the recipe? It’s a 13X9 pan.

      xo Michael

      • MrsO at

        Great – thank you – recipe sounds fab and photography is wonderful as ever
        hi from London! x

        • Michael Wurm, Jr. at

          Thank you!!

          xo Michael

    • Michael Wurm, Jr. at

      Hahaha. Get them started so they are ready in the morning. 😉

      xo Michael

  • Leah at

    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!

    • Michael Wurm, Jr. at

      Yay! I’m so glad the recipe turned out well for you. Aren’t they delish!! Enjoy!

      xo Michael

  • Nora at

    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!


    • Michael Wurm, Jr. at

      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

      • Nora at

        Thanks Michael for your reply.

        I’m going to think about trying it pending the kiddies give me some ‘me’ time in the evening tomorrow. Appreciate the feedback.



        • Michael Wurm, Jr. at

          Haha. Good luck!

          xo Michael

  • Kat at

    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!

    • Michael Wurm, Jr. at

      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

  • Jessica A. at

    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!

  • Jo at

    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!

    • Michael Wurm, Jr. at

      Thank you so much! I’m so glad you’re loving them!

      xo Michael

  • Jenna at

    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.

  • Jean at

    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!

    • Michael Wurm, Jr. at

      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

  • Katie Bobb at

    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 🙂

  • Emily at

    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

  • Zara at

    Just made these and had one right away! Sooo perfect!

  • Linda at

    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.

  • gemma at

    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 !!! 🙂

  • Jen at

    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!!!

  • Karen at

    Just made the pumpkin cinnamon rolls for Thanksgiving. Yum yum!

  • Stacy @Stacy Makes Cents at

    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.

  • Lo at

    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! 🙂

  • Brenda Sue at

    I am planning on makingthesecfor Christmas breakfast this year. One thing that i always do, I mix the sugar and and spices into my softened butter then spread it on the dough. That way all of the spicy sweet goodness doesn’t fall off while rolling.

  • Nancy at

    I made these for the first time today. Omg they are sooooo yummy! Thanks for the recipe. 🙂

  • Cindy at

    These are superb! I have been making cinnamon rolls for years, and this is a great twist on a traditional recipe. For those who were wondering about making the dough in advance, you can make the dough, let it rise, then shape the rolls and put them in the pan. At this point, cover the pan tightly with foil, then you can either freeze the rolls, or put them in the refrigerator overnight. In the morning, uncover and put them in a warm oven (preheated to 200 then turned off) to rise, then bake as directed. It works beautifully!

  • Sarah M at

    I love these! Pumpkin with out being over the top in sweetness. LOVE!

  • Emily Hill at

    Pumpkin cinnamon rolls sound like the perfect fall breakfast! Yum!

    • Michael Wurm, Jr. at

      Yess!! They are my favorite!!

      xo Michael

  • Sabrina at

    I would jump right out of the bed in the morning for these! Love this for fall!

    • Michael Wurm, Jr. at

      Hahaha! Yes – love your attitude!! I’ll be right there with you.

      xo Michael

  • Allyson Zea at

    Oh my WORD! I need these in my life!!!

  • Diane at

    I’m going to make these this weekend! Thanks!

  • NJMom77 at

    I’m going to make the dough using my bread machine. I’m a lazy baker, but these look too heavenly to skip.

    • Michael Wurm, Jr. at

      The dough is really easy to make if you do decide to try it by hand.

      xo Michael

  • Margaret Langenberg at

    I just love your recipe for these rolls. Really great, easy to make and the baked product does freeze well, or else I might turn into a blimp. I almost fell off my chair when I noticed your rolling pin, it is identical to the one my Mother has and she will be 93 in December. She bought it right after World War II ended when everything was rationed and you got what you could get your hands on or put your name on a list waiting to get called. The handles are even the same color. She was married in April 1946 and that rolling pin has made many a pie, roll, cookie, etc. over the years and probably will continue for many years to come. Love almost every one of your recipes and can’t wait to see your new kitchen and what else you choose to do with your house. I never fail to get some good advice from your blog and I always leave it to read later in the day if I know I am going to get upset by something as it always cheers me up. Enjoy your fall. I think winter is going to be a brutal one this year for your area and my area in the Midwest.

  • Sara at

    Pumpkin Cinnamon rolls are a Thanksgiving breakfast tradition. I misplaced our recipe this year and could not find it. I used this one intead; We all agreed losing that recipe was the best thing to happen to our tradition; these are amazing! I prepared them the night before and refrigerated them after the second rising; and they still came out fluffy and amazing

    • Michael Wurm, Jr. at

      I love reading this Sara, thanks so much for sharing! Glad you loved the recipe.

      xo Michael

  • Flore Foley at

    These cinnamon rolls were amazing! My husband and I made them for Thanksgiving yesterday and everybody loved them. My husband said there were the best cinnamon rolls he ever had. We did decrease the sugar a little and replace some of the sugar with maple syrup because we didn’t have the maple extract. We definitively make them again.

  • Lauren at

    Why am I just now finding this recipe??! The cinnamon rolls are delicious – so soft and full of flavour! Definitely a crowd pleaser at this house and at work. Thank you so much for sharing the recipe! I look forward to following your blog and trying more recipes.

  • Cheyenne at

    These are amazing!!! Do you know if refrigerating the dough overnight would still be okay? I’ve made them before, but not with refrigerating the dough. Just curious! Thank you!

  • Lisa at

    Can you tell me how to make adjustments to this recipe for high altitude? I’m at 8,000 ft. I’m trying to win a pumpkin baking contest!

  • Pishi at

    These are the best cinnamon rolls I’ve ever made. So easy to make. The only thing I did very different is I added a cup of water and yeast to the recipe and 64g flour to my 3.5 c of flour I started on. I left it in a cold oven with a tray of boiling water underneath for the rising 3 hours. +I added extra nutmeg because I didn’t have pumpkin spice blend *because I didn’t have other spices.

    They were so good that I can’t wait to make them again. Next time, I am proofing my yeast the same way too.

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