Pumpkin Cinnamon Rolls With Pumpkin Butter

4.91 from 10 votes
Filled with delicious pumpkin butter and topped with a cream cheese glaze, my Pumpkin Cinnamon Rolls are made for pumpkin fans!
Three homemade Pumpkin Cinnamon Buns are served on white dishes with mugs of black coffee.

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Hi Bold Bakers!

WHO WILL LOVE THIS RECIPE: The pumpkin lover in your life won’t be able to resist my Pumpkin Cinnamon Rolls recipe. Unlike traditional cinnamon buns, these rolls are made with soft pumpkin dough, stuffed with Homemade Pumpkin Butter, and topped with a cream cheese glaze.

Homemade Pumpkin Cinnamon Rolls are the perfect morning treat to welcome pumpkin season, celebrate fall, or get your Thanksgiving started! Best of all, if you’re a bit busy in the morning, you can assemble the rolls the night before, proof them in the morning, and have an easy, no-stress, perfect pumpkin breakfast.

My Pumpkin Cinnamon Rolls recipe is a triple threat. It all starts with the pumpkin dough, which gets its soft and fluffy texture from Homemade Pumpkin Puree (but store-bought will work, too!), and delicious flavor from my Pumpkin Pie Spice.

After the dough has risen, I use my “pumpkin pie in a jar,” also known as my Pumpkin Butter recipe, as the filling. This butter is also filled with fall and pumpkin flavors; it’s made with pumpkin puree, dark brown sugar, maple syrup, apple juice, and warm spices. The dough is rolled up, creating the most delicious pumpkin spice cinnamon swirl.

I then top it all off with a homemade cream cheese glaze — flavored with maple syrup and a touch of vanilla extract — to make these perfect ooey-gooey pumpkin cinnamon rolls. 

A word of caution: I would schedule a big holiday dinner later in the evening. These cinnamon rolls are too good to stop at one!


Pumpkin Cinnamon Bun dough risen in a bowl.


There are a few ingredients in pumpkin cinnamon rolls that you may not be familiar with, which I’ll be sure to cover, but you likely have most of these ingredients on hand already!

  • All-Purpose Flour: While some cinnamon rolls call for bread flour, I tested this recipe with all-purpose flour instead. Most people have AP flour in their homes at all times, and I wanted this recipe to be accessible as possible, so I shaped the recipe around this type of flour!
  • Granulated Sugar: Also known as “white” sugar.
  • Pumpkin Pie Spice: I use my homemade pumpkin pie spice, which is an easy combination of spices most people have in their spice drawer, but you can use store-bought, pre-made pumpkin pie spice as well.
  • Instant Yeast: I always use instant yeast; I find it easier to work with than Active Dry. If you only have access to Active Dry Yeast, you will need to use a little more — the ratio is ¾ teaspoon of instant yeast to 1 teaspoon of active dry yeast. 
    • In this recipe, I use 1 packet of Instant Yeast, which is 2 1/4 teaspoons or 7 grams. If you are using Active Dry Yeast, you will need 2 4/5 teaspoons or almost about 9 grams.
      • You will need to proof your Active Dry Yeast before using. To do so, use some of the liquid from the dough recipe to activate your yeast. 
  • Salt: Salt is essential in baking. Just a touch goes a long way in helping bring out the flavors of the cinnamon rolls.
  • Milk: I always use full-fat, whole milk for my recipes. 
  • Pumpkin Puree: I like to use my homemade puree, but you can use canned pumpkin from the store if you prefer. Be sure you use 100% canned pumpkin and not pumpkin pie filling! 
  • Butter: I like to use high-quality butter to add flavor and softness to my recipes. 
  • Egg: I use large eggs for my recipes. 
  • Pumpkin Butter
  • Powdered Sugar: This adds sweetness to your cream cheese glaze. 
  • Cream Cheese: Use block cream cheese — not the cream cheese that comes in the tub that’s labeled “spread.” 
  • Maple Syrup: Always use 100% pure maple syrup in recipes and not pancake syrup! This helps give the cream cheese frosting a subtle “fall” flavor.
  • Vanilla Extract: Vanilla, like salt, helps boost the flavors of a dish. 

A side-by-side photo. On the left, the pumpkin cinnamon bun dough is rolled out flat and pumpkin butter is spread on top. In the right photo, Gemma rolls the dough to create a long roll.

Tools You Need

  • Measuring cups and spoons
  • Stand mixer with dough hook
  • Large bowl
  • Medium bowl
  • Rolling pin
  • Serrated knife
  • Whisk
  • 9×13-inch (23x33cm) baking dish
  • Plastic wrap

Can You Make Pumpkin Cinnamon Rolls Ahead?

Yes! You can make pumpkin cinnamon rolls the day before you plan to bake them. Assemble the rolls, following the recipe up to step 4, cover the dough with plastic wrap, and place it in your fridge overnight.

In the morning, place the dough on your counter, allow it to rise at room temperature for 60-90 minutes, and bake as normal. 

How Do I Store Leftover Cinnamon Rolls? 

You can store any leftover cinnamon rolls covered tightly at room temperature for up to 2 days. The pumpkin butter filling can be made in advance and stored in your refrigerator for up to a week before use. The cream cheese glaze can be made the day before use. 

A side-by-side photo. On the left, a dozen pumpkin cinnamon rolls are in a baking dish, ready to be baked. On the right, the baked cinnamon rolls are topped with homemade cream cheese glaze.


What type of yeast should I use for cinnamon rolls?

I use instant yeast for all of my recipes, including this one. However, if you can only find Active Dry Yeast, you will need to use a bit more than what is listed in the recipe.

If using Active Dry Yeast, you will need 2 4/5 teaspoons. You will also need to activate your yeast before moving forward. To do this, use a bit of the milk from the recipe. Keep in mind that it may take a bit longer for your dough to rise if you use active dry yeast.

Can I freeze cinnamon rolls?

I don’t recommend making these pumpkin cinnamon rolls in advance and then freezing them. I have never had success with that — however, if you’d like to experiment and have found a method that works, please share below in the comments! 

What do I do if I don’t have a stand mixer?

A stand mixer certainly makes this recipe easier, but if you don’t have a stand mixer, you can knead the dough by hand. 

A side-by-side photo. On the left, two cinnamon rolls are served on white plates. They are topped with cream cheese glaze. On the right, one of the finished cinnamon rolls has a bite taken out of it, showing the pumpkin butter swirl.

Gemma’s Pro Chef Tips For Making Pumpkin Cinnamon Rolls

  • Use my Homemade Pumpkin Butter recipe for the filling! Make the pumpkin butter up to a week in advance for less work. 
  • The cream cheese glaze can be made the day before. If that isn’t your cup of tea, try topping these with one of these 5 GlazesSalted Caramel Sauce, or more pumpkin butter!
  • If you are making these for Thanksgiving morning, make and assemble the rolls the night before and keep them covered in the fridge overnight. On Thanksgiving morning, let them proof at room temp for 60-90 minutes, then bake as usual.

Want More Pumpkin Recipes?

Pumpkin Cinnamon Rolls With Pumpkin Butter

4.91 from 10 votes
Filled with delicious pumpkin butter and topped with a cream cheese glaze, my Pumpkin Cinnamon Rolls are made for pumpkin fans!
Author: Gemma Stafford
Servings: 12 rolls
Prep Time 1 hour
Cook Time 30 minutes
Proof for 2 hours 15 minutes
Filled with delicious pumpkin butter and topped with a cream cheese glaze, my Pumpkin Cinnamon Rolls are made for pumpkin fans!
Author: Gemma Stafford
Servings: 12 rolls


Pumpkin Dough

  • 3 cups (15 oz/426 g) plus ½ cup (2½ oz/71 g) all-purpose flour, divided
  • ¼ cup (2 oz/57 g) granulated sugar
  • 1 tablespoon pumpkin pie spice
  • teaspoons (1 packet) instant yeast
  • ½ teaspoon salt
  • ½ cup (4 floz/120 ml) milk, lukewarm
  • ¾ cup (6 oz/170 g) pumpkin puree
  • ¼ cup (2 oz/57 g) butter, melted
  • 1 large egg, at room temperature

Pumpkin Filling

Cream Cheese Glaze

  • 1 cup (4 oz/115 g) powdered sugar
  • ½ cup (4 oz/115 g) cream cheese, softened
  • 3 tablespoons (1½ oz/42 g) butter, melted and cooled
  • ¼ cup (2½ oz/71 g) maple syrup
  • 1 teaspoon vanilla extract


Making the Dough

  • In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, pie spice, yeast, and salt on low speed until well mixed.
  • In a large measuring jug with a pour spout, beat together the milk, pumpkin puree, butter, and egg, then pour this into the dry ingredients and mix on low speed until the mixture begins to pull away from the sides of the bowl. If the dough seems a bit wet, add the remaining flour, one tablespoon at a time, until the dough just starts to pull away but is still quite soft and a bit sticky.
  • Oil a large bowl and your hands, and then transfer the dough to the bowl. Cover and let rest in a warm place until doubled in size, about 90 minutes.

Assembling the Rolls

  • Once the dough has risen, turn it out onto a floured surface and roll the dough into a roughly 12x18-inch (30x46cm) rectangle with the longer side closest to you. It should be a long roll, not a squat roll.
  • Spread the pumpkin butter evenly over the surface of the dough, then, starting with a long edge, roll the dough into a tight log.
  • With a serrated knife, and using a sawing motion, cut the log in half. Cut each half into 2 equal pieces so that you have 4 equally sized small logs. Cut each small log into 3 equally sized pieces. You should have 12 equal-sized pieces.
  • Butter a 9x13-inch (23x33cm) baking dish and place the rolls cut side up in the dish.
  • Cover with plastic wrap of a lightly floured tea towel and let rise until doubled, about 45 minutes.

Make the Cream Cheese Glaze

  • In a medium bowl, whisk together the powdered sugar and the cream cheese until smooth. Stir in the butter until combined, then add in the maple syrup and vanilla extract. Set aside.

Baking the Rolls

  • Toward the end of the rising time, preheat the oven to 350°F (180°C).
  • Uncover and bake for 20-25 minutes, until the rolls are a deep golden brown.
  • Let cool for 5 minutes, then spread with the cream cheese glaze while the rolls are still warm and serve right away.
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6 months ago

When using a packet of instant yeast, where I buy mine from says I packet is 1/4 tsp. Your recipe says for 2 1/4 tsp, does that mean I need to use 3 packets. I ask because I’ve never done this before yeast wise. I’m trying to make them at home.

8 months ago

Love this recipe! I made this a few times last year and was happy to bring it back this fall.
I’m dairy intolerant so I make the dough with oat milk, and veg oil instead of butter.
I’ve also started to make it using tangzhong; I love what it does to the texture. My tangzhong slurry for this is 22g flour and 106mL milk. I also therefore reduced the flour/milk amounts in the dough to 404g flour and 49mL milk.

Thanks for a great recipe Gemma 😊

1 year ago

Thank you Gemma I will try this one. I like anything pumpkin

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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