If fall had a fragrance, it would be freshly baked Pumpkin Cinnamon Rolls wafting from your oven. These aren’t your average morning buns—they’re plush, golden spirals of pumpkin brioche wrapped around a spiced pumpkin brown sugar filling, all slathered in a dreamy coffee maple cream cheese icing. Cozy? Absolutely. Impressive? You bet. But the real win? They’re easier to make than they look. Whether you’re team apple cider or PSL, this recipe is about to be your new seasonal go-to.

Why You’ll Love These Pumpkin Cinnamon Rolls

These rolls combine the best of fall: pillowy pumpkin brioche, aromatic spices like cinnamon and cardamom, and a creamy topping that’s a mash-up of your favorite coffee shop latte and a gooey glaze. This fall baking recipe is perfect for lazy Sundays, Thanksgiving brunch, or just because the leaves are turning and you need something warm and sweet.

Ingredients at a Glance

Reduced Pumpkin

1 can (15 oz) pumpkin puree (to be cooked down)

Pumpkin Brioche Dough

2 1/4 tsp active dry yeast
2/3 cup whole milk, lukewarm
4 Tbsp brown sugar
4 1/2 cups all-purpose flour
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 cup + 2 Tbsp reduced pumpkin puree
2 eggs, lightly beaten
1 tsp vanilla bean paste
1 stick + 1 Tbsp unsalted butter, room temp

Pumpkin Brown Sugar Filling

1 cup unsalted butter, room temp
1 3/4 cups light or dark brown sugar
1/2 cup reduced pumpkin puree
2 Tbsp ground cinnamon
2 tsp ground cardamom
Pinch of salt

Coffee Maple Cream Cheese Icing

6 oz cream cheese, room temp
1/3 cup butter, room temp
2 1/2 cups powdered sugar, sifted
1/4 cup maple syrup
2 tsp espresso powder
1/4 tsp kosher salt
1/2 tsp vanilla bean paste

Step-by-Step Instructions

Reduce the Pumpkin: In a saucepan, cook pumpkin puree over medium heat for 4-5 minutes, stirring constantly until thickened. Cool.
Make the Dough: Combine yeast, milk, and 2 Tbsp brown sugar. Let sit until foamy. In a stand mixer, mix flour, salt, cinnamon, cardamom, remaining sugar, reduced pumpkin, eggs, vanilla, and yeast mixture. Knead 2-3 minutes on low, then 5 more on medium. Add butter in chunks, mixing on low, then beat 5 more minutes on medium. Chill dough in a greased bowl for at least 3 hours or overnight.
Roll & Fill: On a floured surface, roll dough to 24×16 inches. Spread with filling made from butter, brown sugar, pumpkin, spices, and salt. Roll tightly into a log.
Slice & Proof: Cut into 12 even rolls. Place in a parchment-lined 9×13” dish. Cover and proof 45-60 minutes until puffy.
Bake: Preheat oven to 350°F. Bake for 35-40 minutes until golden. Cool for 15 minutes.
Ice: Beat all icing ingredients until fluffy. Spread over warm rolls.

Pro Tips for Pumpkin Brioche Perfection

Let the dough chill overnight if you can—it enhances the flavor and makes it easier to work with.
Don’t skip reducing the pumpkin. It deepens the flavor and keeps the dough from getting too wet.
Use room-temp butter for everything. Cold butter = broken dreams.
Want to prep ahead? Freeze unbaked rolls in the pan after slicing, then thaw and proof before baking.

A Cozy Memory in Every Bite

These Pumpkin Cinnamon Rolls started as a weekend experiment after one too many pumpkin spice lattes. I wanted something a little richer, something that felt homemade and celebratory. The result? A family-favorite that now kicks off every fall in our house. There’s nothing quite like the smell of cinnamon and cardamom mingling with pumpkin as the oven does its magic.

What to Serve With These Rolls

Pair them with:

Hot apple cider or a spiced chai latte
Crispy bacon or maple breakfast sausage
A side of Greek yogurt with honey for balance
A quiet morning and your favorite playlist

How to Store & Reheat

Store any leftover rolls in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Reheat in the microwave for 15-20 seconds or in the oven at 300°F for 5-10 minutes. You can also freeze baked rolls (without icing) for up to 2 months. Thaw and warm before icing.

FAQs

Can I use canned pumpkin without reducing it?

Not recommended—it may make the dough too wet and hard to work with.

Can I skip the espresso powder in the icing?

Sure! It adds depth, but it’s totally optional.

Is this pumpkin brioche dough suitable for other recipes?

Absolutely! Try it for pumpkin dinner rolls or a fall-inspired babka.

Can I make this a day ahead?

Yes. Assemble and refrigerate the shaped rolls, then bake the next day.

Let the Fall Baking Begin

There’s something magical about baking in the fall. Maybe it’s the cozy spices, maybe it’s the promise of comfort with every swirl. Whatever it is, these Pumpkin Cinnamon Rolls bring it all together: tender pumpkin brioche, a dreamy filling, and that luscious cream cheese icing. This isn’t just baking—it’s a little slice of autumn joy.

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Pumpkin Cinnamon Rolls

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Author: Amanda Thompson
Total Time: 5 hours (including prep, chill, and rise)
Yield: 12 rolls 1x
Diet: Vegetarian

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Description

These Pumpkin Cinnamon Rolls are a cozy fall twist on a classic. Made with a rich pumpkin brioche dough and filled with a spiced pumpkin brown sugar swirl, they’re topped with a velvety coffee maple cream cheese icing. Perfect for brunch, holidays, or any chilly morning, these rolls are warm, plush, and bursting with fall flavor.

Ingredients

Scale

Reduced Pumpkin

1 can (15 oz) pumpkin puree (to be reduced)

Pumpkin Brioche Dough

2¼ tsp active dry yeast
⅔ cup whole milk, lukewarm
4 Tbsp brown sugar
4½ cups all-purpose flour
1 tsp salt
1 tsp ground cinnamon
½ tsp ground cardamom
½ cup + 2 Tbsp reduced pumpkin puree
2 eggs, lightly beaten
1 tsp vanilla bean paste
1 stick + 1 Tbsp unsalted butter, room temp

Pumpkin Brown Sugar Filling

1 cup unsalted butter, room temp
1¾ cups light or dark brown sugar
½ cup reduced pumpkin puree
2 Tbsp ground cinnamon
2 tsp ground cardamom
Pinch of salt

Coffee Maple Cream Cheese Icing

6 oz cream cheese, room temp
⅓ cup butter, room temp
2½ cups powdered sugar, sifted
¼ cup maple syrup
2 tsp espresso powder
¼ tsp kosher salt
½ tsp vanilla bean paste

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Instructions

Reduce the Pumpkin: In a saucepan, cook pumpkin puree for 4–5 minutes until thickened. Cool completely.
Prepare the Dough: Mix yeast with warm milk and 2 Tbsp brown sugar; let sit until foamy. In a stand mixer, combine flour, salt, spices, remaining sugar, pumpkin, eggs, vanilla, and yeast mix. Knead 2–3 min on low, 5 min on medium. Add butter in chunks; knead 5 more min. Chill dough in greased bowl at least 3 hours or overnight.
Roll and Fill: Roll dough into a 24×16” rectangle. Spread with filling made from butter, brown sugar, pumpkin, spices, and salt. Roll into a log.
Slice and Proof: Cut into 12 rolls. Arrange in a parchment-lined 9×13” pan. Cover and let rise 45–60 min until puffy.
Bake: Preheat oven to 350°F. Bake for 35–40 minutes until golden. Let cool for 15 minutes.
Make the Icing: Beat icing ingredients until light and fluffy. Spread over warm rolls.

Notes

Don’t skip reducing the pumpkin—it’s key for dough texture and flavor.

Room temperature butter and cream cheese help everything mix smoothly.

Dough is easier to handle and more flavorful after an overnight chill.

Freeze unbaked rolls after slicing for a make-ahead option.

Prep Time: 45 minutes (plus chilling and rising time)
Cook Time: 35–40 minutes
Category: Desserts
Method: Baking
Cuisine: American

Pumpkin Cinnamon Rolls: The Fall Baking Recipe You Didn’t Know You Needed