These sweet pumpkin cinnamon rolls are fall comfort in golden spirals—soft, warmly spiced, and finished with a creamy cream cheese drizzle that melts into every curl. Whether you’re hosting a cozy breakfast or craving something sweet with your coffee, this recipe delivers autumnal flavor and a homemade feel without being fussy.
Table of Contents
Why I Love This Recipe
From cozy mornings to special gatherings
These rolls became my fall go-to when I needed a statement breakfast with minimal effort. As the dough rises, your kitchen fills with pumpkin spice dreams. The cream cheese drizzle finishes them perfectly—sweet, tangy, and luxurious. They outshine ordinary muffins any day.
A perfect pairing of textures and flavors
The pumpkin dough is soft yet holds its swirl. Inside, cinnamon sugar and pumpkin spice mingle into a gooey swirl. The cream cheese drizzle adds a velvety finish that makes every bite melt in your mouth. If you enjoy this twist on breakfast, you’ll love the sweet cream cheese frosting on these Soft Pumpkin Cookies.
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Sweet Pumpkin Cinnamon Rolls with Cream Cheese Drizzle
- Total Time: 2 hours
- Yield: 9–12 rolls
- Diet: Vegetarian
Description
These sweet pumpkin cinnamon rolls are soft, spiced, and swirled with gooey cinnamon filling. Finished with a rich cream cheese drizzle, they’re the ultimate fall brunch treat.
Ingredients
For the dough:
3/4 cup warm milk
2 1/4 tsp active dry yeast
1/2 cup canned pumpkin puree
1/4 cup granulated sugar
1 egg
1/4 cup melted butter
3 cups all-purpose flour
1/2 tsp salt
1 tsp pumpkin pie spice
For the filling:
1/3 cup softened butter
1/2 cup brown sugar
1 tbsp cinnamon
1/2 tsp pumpkin pie spice
For the drizzle:
4 oz cream cheese, softened
2 tbsp butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
1–2 tbsp milk or maple syrup
Instructions
1. Warm milk to ~110°F and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
2. Mix in pumpkin puree, sugar, egg, melted butter, and pumpkin pie spice.
3. Stir in flour and salt until a soft dough forms. Knead for 5–7 minutes until smooth.
4. Place in greased bowl, cover, and let rise 60–90 minutes until doubled.
5. Roll dough into a rectangle. Spread with butter and sprinkle cinnamon sugar mixture.
6. Roll into a log, slice into 9–12 rolls, and place in greased baking dish.
7. Cover and let rise again for 30–45 minutes.
8. Bake at 350°F for 20–25 minutes until golden.
9. Beat drizzle ingredients until smooth. Drizzle over slightly cooled rolls and serve warm.
Notes
Add chopped pecans to the filling for crunch.
Make ahead: refrigerate unbaked rolls overnight, then bake in the morning.
For stronger spice, add extra cinnamon or nutmeg to the dough.
Double the drizzle if you’re feeling generous—it’s that good.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pumpkin Recipes, Fall Baking, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: pumpkin cinnamon rolls, cream cheese icing, sweet pumpkin breakfast, fall brunch
How to Make Them
Making the dough
This is yeasted dough, enriched with pumpkin puree, milk, butter, and spices. Warm the milk to activate the yeast, stir in pumpkin, sugar, egg, then flour to form a soft dough. Let it rise until doubled—that’s the easy part. For glowing cinnamon marble, use this dough base in your favorite cinnamon roll method.
Filling and shaping
Roll out the dough into a rectangle and spread it with softened butter, then a cinnamon sugar mixture spiced with pumpkin pie spice. Roll it into a log, cut into rolls, and let them rise until puffy. Bake until golden, then you’re ready for the glorious drizzle.
Cream Cheese Drizzle
How to make it creamy and drizzle-worthy
Beat cream cheese with butter, powdered sugar, vanilla, and a splash of milk (or maple syrup for a twist). The consistency should be pourable but not runny—perfect for swirling over warm rolls.
Quick tips
Drizzle while rolls are warm but not piping hot—otherwise the icing will melt off. Use a spoon or a zip-top bag corner to get that artisan look.
Serving & Storage
Serving suggestions
Serve these rolls warm, alongside hot coffee or spiced latte. Want a fall brunch board? Pair with these Pumpkin Cinnamon Roll Muffins for variety and visual impact.
Storage tips
Store in an airtight container: at room temperature for up to 2 days or in the fridge for 4. Rewarm gently, then drizzle fresh cream cheese topping before serving.
FAQ
Can I skip the rise and make these quicker?
You can use a no-yeast dough like this muffin-style pumpkin cinnamon roll batter—it skips the rise but still delivers flavor.
Can I make them ahead or freeze them?
Yes—assemble the unbaked rolls and refrigerate overnight. Bake the next morning. You can also freeze already baked rolls; thaw, warm, then refresh with drizzle.
Conclusion
Sweet Pumpkin Cinnamon Rolls with Cream Cheese Drizzle are a fantastic fall treat—they’re visually stunning, deeply flavorful, and surprisingly simple to make. The pumpkin dough, spiced swirl, and creamy drizzle come together to create something memorable. Bake a batch, grab a warm mug, and savor the season.