Pumpkin Spice Cinnamon Rolls: Warm, Gooey, and Full of Fall Flavor

Your Favorite Fall Flavor, Wrapped in Swirls of Sweet Dough and Spiced Perfection

Pumpkin spice isn’t just a trend—it’s a full-on mood. And when you pair it with the gooey, buttery goodness of homemade cinnamon rolls, the result is pure autumn magic. These Pumpkin Spice Cinnamon Rolls are soft, pillowy, and filled with a rich spiced pumpkin filling that brings warmth and sweetness in every bite. Topped with a silky cream cheese glaze, they’re the ultimate comfort bake for cozy mornings, festive brunches, or anytime you need a taste of fall. They’re easy to make, easy to love, and impossible to stop eating.

Ingredients

For the Dough:

¾ cup warm milk (about 110°F), 2¼ tsp active dry yeast, ¼ cup granulated sugar, ¼ cup unsalted butter (melted), 1 large egg, 1 egg yolk, ¾ cup canned pumpkin puree, 3¼ cups all-purpose flour, ¾ tsp salt, 1½ tsp pumpkin pie spice

For the Filling:

½ cup unsalted butter (softened), ¾ cup brown sugar, 2 tbsp ground cinnamon, 1 tsp pumpkin pie spice, ½ cup canned pumpkin puree

For the Cream Cheese Glaze:

4 oz cream cheese (softened), 3 tbsp unsalted butter (softened), ¾ cup powdered sugar, ½ tsp vanilla extract, 1–2 tbsp milk

Instructions

Warm the milk and pour it into a large bowl. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy. Stir in the sugar, melted butter, egg, egg yolk, and pumpkin puree. Mix until smooth. Add flour, salt, and pumpkin pie spice. Mix until a sticky dough forms, then knead by hand or mixer for 8–10 minutes until smooth and elastic. Transfer the dough to a greased bowl, cover, and let rise for 1 to 1½ hours until doubled.

Meanwhile, make the filling by mixing softened butter, brown sugar, cinnamon, pumpkin pie spice, and pumpkin puree into a smooth paste. Once the dough has risen, punch it down and roll it out on a floured surface into a 14×9-inch rectangle. Spread the pumpkin spice filling evenly over the dough. Roll the dough tightly from the long edge to form a log. Slice into 9 even rolls using a sharp knife or unflavored floss.

Place the rolls in a greased 9×9-inch or round baking dish. Cover and let rise again for 30–45 minutes until puffy. Preheat oven to 350°F (175°C) and bake the rolls for 25–28 minutes until golden and cooked through. While the rolls bake, beat together cream cheese, butter, powdered sugar, vanilla, and milk to make the glaze. Spread the glaze over warm rolls so it melts into the layers. Serve warm.

Tips for Extra Fall Flavor

Use high-quality canned pumpkin (not pumpkin pie filling) for the best taste. Add a dash of maple syrup to the glaze for a maple-pumpkin twist. Sprinkle chopped pecans over the filling for crunch. Want extra spice? Add a pinch of nutmeg or clove to the dough or filling.

Optional Add-Ons & Variations

Top with toasted pecans or crushed gingersnap cookies. Swap the glaze for a maple brown butter drizzle. Add a layer of mini chocolate chips in the filling for a pumpkin mocha vibe. Make them overnight by prepping the rolls, covering, and refrigerating before the second rise. Let them come to room temp and rise before baking the next morning.

Final Thoughts

These Pumpkin Spice Cinnamon Rolls are everything fall baking should be—warm, rich, spiced just right, and dripping with sweet cream cheese glaze. They’re the kind of recipe that fills your kitchen with cinnamon warmth and makes mornings feel extra special. Whether it’s for a fall brunch, a holiday treat, or just because, these rolls deliver the flavor, the comfort, and the cozy.

Stick around—every visit tastes better than the last at The Buttered Bliss.