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Soft Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Soft pumpkin cinnamon rolls with cream cheese frosting—tender, pillowy spirals made with instant yeast and a one-rise method. Swirled butter-brown sugar-cinnamon filling bakes until golden and juicy, then topped with thick, tangy frosting that melts into every spiral.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Rise time 1 hour 10 minutes
Total Time 3 hours 5 minutes
Servings: 12 rolls
Course: Breakfast, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup whole milk warmed to 110°F
  • 1 packet (2 ¼ tsp) instant yeast
  • 0.25 cup light brown sugar packed
  • 0.75 cup pumpkin puree
  • 4 tbsp unsalted butter melted
  • 1 egg large
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • 3.75 cup all-purpose flour 3 ½–4 cups
For the filling
  • 6 tbsp unsalted butter very soft
  • 0.75 cup light brown sugar packed
  • 1 tbsp ground cinnamon
For the cream cheese frosting
  • 4 oz cream cheese softened
  • 3 tbsp unsalted butter softened
  • 1.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk 1–2 tbsp

Equipment

  • 1 sheet pan

Method
 

Bloom and mix the dough
  1. In a large bowl, stir the warm milk, instant yeast, and light brown sugar, then let it sit for 5 minutes until foamy.
  2. Whisk in the pumpkin puree, melted unsalted butter, egg, salt, and pumpkin pie spice, then add all-purpose flour 1 cup at a time until a soft dough forms that is slightly tacky but doesn’t stick to your fingers.
Knead and rest
  1. Knead by hand on a floured surface for 6–8 minutes until smooth and elastic.
  2. Cover the dough and rest it for 10 minutes.
Shape and fill
  1. Roll the dough into a 12x18-inch rectangle, then spread the very soft unsalted butter to the edges.
  2. Sprinkle the brown sugar and ground cinnamon evenly over the butter-covered dough.
  3. Roll it up tightly from the long side, then cut into 12 even rolls and arrange them in a greased 9x13-inch pan.
Rise (or prep ahead)
  1. Cover and let the rolls rise in a warm spot for 60 minutes, until puffy and touching.
  2. To make ahead, refrigerate the shaped rolls overnight, then let them sit out for 1 hour before baking.
Bake
  1. Bake at 350°F for 22–26 minutes until golden brown and the centers reach 190°F.
  2. Cool the rolls for 10 minutes before frosting.
Make frosting and finish
  1. Beat the cream cheese, softened unsalted butter, powdered sugar, and vanilla extract until fluffy, then add milk 1 tbsp at a time to loosen.
  2. Spread the frosting over the rolls while they are warm, so it melts into every spiral, then serve.

Notes

For the pillowy texture, aim for dough that feels slightly tacky but pulls away from your hands; if it’s too wet, add flour a tablespoon at a time during mixing. Store frosted rolls covered in the refrigerator for up to 3 days; rewarm gently in the microwave for 15–25 seconds. Freeze baked rolls (unfrosted or frosted) for up to 2 months—thaw overnight in the fridge and rewarm before serving. If you want a dairy-light option, use dairy-free cream cheese and butter sticks in the frosting and keep the same soft texture for easy spreading.