Pumpkin Cinnamon Rolls with Brown Butter Frosting
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I’m so excited to share these best-ever Pumpkin Cinnamon Rolls with you! They’re soft, gooey, and swirled with a pumpkin-spice brown sugar filling, then topped with the most irresistible brown butter cream cheese frosting (yes, it’s as dreamy as it sounds).
After my Blueberry Cinnamon Rolls and Orange Cinnamon Rolls were such a hit, I knew I needed a cozy fall version and these pumpkin cinnamon rolls deliver the perfect balance of pumpkin flavor and warm spices in every bite.
I’ve also been swooning over these Pumpkin Spice Cinnamon Roll Cookies, so I was excited to have the real deal.
And if you’re like me and crazy about all things pumpkin, be sure to check out my Pumpkin Series, where you’ll find everything from Pumpkin Brownies to Pumpkin Chili.
Table Talk with Tawnie
If you’re looking for the most cozy Fall breakfast ever, you have to try these Pumpkin Cinnamon Rolls! I’m telling you, it doesn’t get better than these soft and pillowy cinnamon rolls. They’re warm, perfectly spiced, and will simply melt in your mouth. Plus, the homemade brown butter frosting just levels these cinnamons rolls up to where you’ll never want to make cinnamon rolls any other way again!
- Pumpkin puree: Be sure to use 100% pumpkin puree, and not pumpkin pie mix.
- Bread flour: I’ve found that bread flour yields a moister and softer roll compared to all-purpose flour. This is due to the liquid bread flour can absorb. I highly recommend bread flour, but all-purpose will work OK if you’re in a bind! Make sure you’re using the spoon and level method to measure your flour when baking. Too much flour can result in drier cinnamon rolls, which you don’t want with these!
- Active dry yeast: Using active dry yeast makes the rise time a little bit longer (~20 minutes). You can also use instant yeast and follow the directions the same, just note the rise time will be shorter!
- Sugar and brown sugar: I love using a combination of both brown sugar and granulated sugar to feed the yeast and activate the dough. Light or dark brown sugar both work. I usually use dark brown sugar for that extra-rich, molasses flavor.
- Spices: You’ll need pumpkin pie spice, cinnamon, and salt. Feel free to add fresh nutmeg or cloves if you’d like extra warming, cozy vibes!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Combine wet ingredients
Heat the milk and butter in a small saucepan. Then combine the pumpkin, both sugars, and salt in the bowl of a stand mixer. Add in the milk/butter mixture, egg, and yeast, and mix until just combined.
Add dry ingredients and mix
Next, gradually add in the bread flour and mix. Then knead for ~8 minutes. Place the dough in a greased bowl and let it rise until doubled in size.
Add filling
Combine the ingredients for the filling. Roll the dough into a large rectangle and spread the brown sugar filling all over the dough.
Assemble & bake
Frost & enjoy!
Beat the frosting ingredients in a mixing bowl until smooth and creamy. Spread the frosting over warm rolls and ENJOY!!
Expert Tips
- Don’t overheat the milk and butter: My #1 tip for making the best cinnamon rolls is to not overheat the milk and butter. Try to keep it between 105°F–115°F (110°F is ideal). Too hot (120°F+) can kill the yeast, preventing your dough from rising. This warm range “activates” the yeast and ensures fluffy rolls.
- Spoon and level flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
- Room temperature eggs: Use room temperature eggs because yeast likes a warm environment.
- Don’t overmix: Knead the dough in the stand mixer just until the dough is pulling away from the sides of your mixer, but is tacky (not sticky) to the touch.
- Oil the bowl: Be sure to oil the bowl the dough is in for the first rise. It can help the dough rise higher!
- Prevent sticking: Flour your work surface generously so the dough doesn’t stick when rolling out.
- Easy clean up: I recommend lining your pan with parchment paper so it’s easier to clean if any filling oozes out.
Can’t Get Enough Pumpkin?
Make sure to check out my Pumpkin Series! It’s a collection of my favorite pumpkin recipes featured on Kroll’s Korner. You’ll find a little bit of everything, from sweet treats to savory dishes. Perfect for Fall baking & cooking!
Variations / Substitutions
- Frosting: Use a different frosting if you prefer! You can use a traditional cream cheese frosting, simple glaze or even a caramel drizzle.
- Nuts: Add chopped pecans or walnuts on top of the frosting for crunch.
- Instant yeast: You can also use instant yeast and follow the directions. Just note the rise times will be slightly shorter.
- Larger rolls: This recipe will make 8 large pumpkin cinnamon rolls or 12 smaller ones.
Storage / Freezing
- Store (room temperature): Store frosted or unfrosted cinnamon rolls in an air-tight container at room temperature for up to 2 days. Re-warm in the microwave until soft and gooey again, ~15-45 seconds.
- Store (refrigerator): Store the frosted or unfrosted rolls tightly covered or in an air-tight container in the fridge for up to 5 days. Re-warm in the microwave.
- Freeze (baked): I recommend keeping the frosting on the side if you plan the freeze them. Allow them to cool completely, cover tightly with plastic wrap or in an airtight container. When ready to eat, defrost at room temperature, then heat in the oven or in the microwave.
- Freezer (unbaked): You can freeze the shaped but unbaked pumpkin cinnamon rolls in a pan, tightly wrapped in plastic wrap, for up to 1 month. Defrost overnight in the fridge, then allow to rise again at room temperature. Once doubled in size, proceed with the recipe as written.
FAQs
Can these be made into an overnight cinnamon roll recipe?
Yes! After you place the sliced rolls into the greased pan, immediately cover with plastic wrap and place in the fridge. In the morning, let the cinnamon rolls come to room temperature for at least 30-45 minutes, pour the warmed heavy cream on top, and bake as directed.
Why are my homemade cinnamon rolls so dry?
It could be you added too much bread flour. Be sure to spoon and level the flour instead of sticking the measuring cup into the bag. Be sure to also prevent over baking. Cinnamon rolls internal temperature should be 190°F.
How do I keep my cinnamon rolls soft?
Don’t skip out on the heavy cream step. Before baking, after the second rise, pour heavy cream over the rolls. This is a yummy secret to keep your cinnamon rolls soft and gooey!
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting
Ingredients
For the dough
- 1/2 cup whole milk
- 2 Tbsp. unsalted butter
- 1 cup 100% pumpkin puree
- 1/4 cup sugar
- 1/4 cup dark brown sugar (packed)
- 1 tsp. kosher salt
- 1 large egg (room temperature)
- 1, .25 oz. package active dry yeast (2¼ tsp.)
- 4 cups bread flour (plus more as needed for surface and rolling)
- 1/2 cup heavy cream
For the filling
- 1/2 cup unsalted butter (softened)
- 2/3 cup dark brown sugar (packed)
- 1 Tbsp. ground cinnamon
- 1 Tbsp. pumpkin pie spice
For the frosting
- 1/3 cup unsalted butter
- 8 oz. cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- 1/4 tsp. pumpkin pie spice
- Pinch of kosher salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat milk and butter: Heat the milk and butter in a small saucepan just until it reaches 105°F-115°F. It should be lukewarm so this won't take long at all. If milk gets too hot, it will kill the yeast and oh em gee we don't want that! Set milk/butter aside.1/2 cup whole milk, 2 Tbsp. unsalted butter
- Combine wet ingredients: In the bowl of a stand mixer with the whisk attachment on medium speed, combine the pumpkin, both sugars and salt. Add in the milk/butter mixture, egg and yeast just until combined. (We will use the heavy cream later)1 cup 100% pumpkin puree, 1/4 cup sugar, 1/4 cup dark brown sugar, 1 tsp. kosher salt, 1 large egg, 1, .25 oz. package active dry yeast
- Add flour and knead: Add the dough hook and add 1 cup of bread flour on medium speed. Mix for ~1 minute. Add another cup. Mix 1 minute, and repeat twice more. Scrape down sides to incorporate flour as needed. With the mixer on medium-low speed, knead the dough for ~8 minutes. Knead just until the dough is pulling away from the sides of your mixer, but is tacky (not sticky) to the touch. Start Timer4 cups bread flour
- Let dough rise: Grease a medium-sized bowl with baking spray or oil and place the dough in the bowl, turn once to grease the top too. Cover with plastic wrap or a clean kitchen towel and allow to rise for 1½ hours-2 hours. The dough should almost double in size.
- Make brown butter: During this time, make the brown butter for the cream cheese frosting. For a detailed tutorial, see this post on how to brown butter. Place the brown butter in the fridge so the butter can cool and solidify. This will take ~1-2 hours to solidify.1/3 cup unsalted butter
- Prep pan: Grease a 9×13 inch pan with baking spray. You can line with parchment paper to catch any filling that may ooze out if desired.
- Make filling: Combine the ingredients together for the filling in a medium-sized mixing bowl until smooth.1/2 cup unsalted butter, 2/3 cup dark brown sugar, 1 Tbsp. ground cinnamon, 1 Tbsp. pumpkin pie spice
- Roll out the dough: Turn out the dough onto a well-floured work surface. Roll the dough into a large rectangle (it doesn’t have to be exact but you can aim for 18 x 12 inches and 1/4 inch thickness), and spread the brown sugar filling all over the dough. Leave a small margin on the edges so you can roll, but I pretty much spread it all the way to the edge!
- Roll and slice dough: Roll the dough up tightly, slice with a sharp knife or use the floss method, and arrange the rolls in the prepared pan. You can get 8 large rolls or make smaller and get 10-12 rolls. Cover tightly with plastic wrap or a warm kitchen towel and allow to rise again for 30 minutes – 1 hour. (Or see the overnight option in the notes below).
- Add heavy cream: Preheat the oven to 350°F. Warm the heavy cream in the microwave for 15-20 seconds, just until lukewarm to the touch. Pour the cream over the cinnamon rolls right before you put in the oven. Bake for 25-30 minutes or until cinnamon rolls are lightly browned on top and reach an internal temperature of 190°F. Allow to cool for 5-10 minutes while you make the frosting. Start Timer1/2 cup heavy cream
- Make frosting: Using a hand held mixer or the stand mixer, beat the prepared brown butter in a mixing bowl until smooth. Add the cream cheese and combine again until smooth. Add in the remaining ingredients and beat until creamy.8 oz. cream cheese, 2 cups powdered sugar, 1 tsp. vanilla extract, 1/4 tsp. pumpkin pie spice, Pinch of kosher salt
- Frost: Spread the frosting over warm rolls and enjoy!
Notes
- Overnight instructions: After you place the sliced rolls into the greased pan (step 9), immediately cover with plastic wrap and place in the fridge. In the morning, let the cinnamon rolls come to room temperature for at least 30-45 minutes, pour the warmed heavy cream on top, and bake as directed.
- Instant yeast: Using active dry yeast makes the rise time a little bit longer. BUT the good news is, you can use instant yeast too and follow the directions the same, and the rise times will be slightly shorter.
- Recipe inspired by Sallys Baking Addiction.
- This recipe was updated with new pictures in September 2025 (same recipe!).
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
These are delicious! I couldn’t wait for them to come out of the oven! I would usually not post an altered recipe, but I did use a tiny bit less butter in the filling…and used the rest of the canned pumpkin in its place! To be honest, you can’t tell! So delicious!
Love that idea! Thanks so much Jill! 🙂
I have used Pinterest to find recipes and no blog even competes to how Krolls Korner sets up the recipes. Having the ingredient measurements next to the step by step instructions AND photos really deals the deal. I have been only wanting to come back and use more of these recipes set up this seamless!
You just made my day. So kind, thank you sooo much! I am so happy you enjoy the user experience of the site! (and the recipes hehe)
This pumpkin cinnamon roll recipe is absolute perfection! The dough turns out soft, pillowy, and fluffy every time, and the pumpkin adds just the right touch of warmth and fall flavor without being overpowering. The filling is rich, spiced just right, and makes the whole kitchen smell incredible while they bake. Every bite melts in your mouth—sweet, cozy, and full of flavor. Definitely a keeper and one I’ll be making again and again
Oh my goodness they look perfect! 🙂 thank you sooo so much!!
These are INCREDIBLE! My family LOVED them! This recipe will be on repeat throughout the fall season! Thank you so much!
I’m so happy to hear that someone else is in Fall baking mode already too 🎃😍 So glad you loved these, Jessica!!
These cinnamon rolls were literally one of the best things I’ve ever tasted. My husband said they are better than cheesecake. They are definitely rich- and next time I think I’ll make half the frosting recipe but wow! Can’t wait to make these again- phenomenal!!!
They look amazing Katie! Thank you so much 🙂
This is the best cinnamon roll I’ve ever had. The brown butter frosting is the perfect complement. We make them exactly according to the recipe and have had good success.
SO happy you enjoy this one! 🙂 Thank you Leslie!
The yummiest pumpkin cinnamon rolls recipe ever!!! It’s on repeat at my house especially in the fall, but really all the time lol
Aww I am so glad Alyssa, thank you SO much! 🙂
So, I decided to channel my inner baker and tackle the pumpkin cinnamon roll recipe. Spoiler alert: they tasted amazing! 🍂 But let’s just say, if I were a yeast, I’d be the flat tire of the baking world. Apparently, my yeast-handling skills are on par with a toddler trying to assemble IKEA furniture—lots of effort, little success.
I don’t bake often because I tend to overthink recipes like they’re a complex math problem. Watching your videos gives me this wild sense of confidence, like I’m ready to win “The Great British Bake Off,” only to end up with rolls that look like they took a nap instead of rising.
In short, they were tasty as hell, but next time, I might just stick to eating them rather than trying to make them. Keep those videos coming—they’re the perfect mix of inspiration and “what not to do!” 😂
I love this comment so much 😂 thank you so much for making them, I think they look fab!!
Hi. I’m interested in baking this yummy recipe, could I use whole wheat flour? If so what proportions do you suggest for this recipe?
Thanks so much! I haven’t tested with whole wheat flour but I assume measurements would stay the same 🙂
These are the absolute best. The dough is a joy to work with, and the huge amount of cream in the wash means the rolls come out super soft and moist. The icing is amazing, too. Might need to make another second batch this week.
they look fabulous! thank you so much 🙂