Pumpkin Cinnamon Rolls with Cream Cheese Icing


Happy Halloween everyone!! I hope you’ve had a fun holiday today!

Pumpkin Cinnamon Rolls with Cream Cheese Icing | Cooking Classy

So, I don’t know why I keep making and posting different versions of cinnamon rolls because I hate taking pictures of them. They aren’t very photogenic (for my skill level anyway :) but they taste oh so amazing! This pumpkin version is no exception. It’s perfect for fall and the added pumpkin makes the rolls amazingly moist (in a non-doughy way) and it adds that amazing flavor we can’t get enough of. The added spices are also a wonderful addition to the traditional cinnamon. They enhance it in all the best ways. You’ll have a hard time stopping at just one of these soft and sweet, pumpkin cinnamon rolls. They are melt in your mouth delicious especially when they are warm out of the oven. Enjoy!

Pumpkin Cinnamon Rolls with Cream Cheese Icing | Cooking Classy


I love pulling away each of these fluffy layers to get to that cinnamon sugar soaked center…

Pumpkin Cinnamon Rolls with Cream Cheese Icing | Cooking Classy

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Pumpkin Cinnamon Rolls with Cream Cheese Icing


  • 1 (.25 oz) packet yeast
  • 1/3 cup milk , warmed to 110 degrees
  • 1/4 cup sour cream
  • 3 Tbsp vegetable oil
  • 1 large egg
  • 1/3 cup packed light-brown sugar
  • 1 tsp salt
  • 3/4 cup canned or fresh pumpkin puree
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 pinch cloves (optional)
  • 1 tsp vanilla extract
  • 3 1/4 - 3 1/2 cups all-purpose flour


  • 3/4 cup packed light-brown sugar
  • 2 tsp ground cinnamon
  • 1/4 cup butter , melted halfway

Cream Cheese Icing

  • 4 oz cream cheese , softened
  • 1/4 cup butter , softened (preferably salted)
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 - 3 Tbsp milk


  1. Add yeast to warmed milk in liquid measuring cup and whisk to dissolve. Let rest 5 - 10 minutes. Meanwhile, add sour cream, vegetable oil, egg, 1/3 cup brown sugar and salt to the bowl of electric stand mixer. Add milk mixture. Set stand mixer with whisk attachment and blend mixture to combine. Mix in pumpkin puree, nutmeg, ginger, cloves and vanilla. With mixer set on low speed, slowly add in 2 cups of the flour and blend until combined, then switch to hook attachment and slowly add in remaining 1 1/4 cups flour. Knead mixture until smooth an elastic, about 5 minutes, adding in additional flour as needed to create a soft dough (it should pull away from sides of the bowl and slightly stick to the bottom. It shouldn't stick to a clean fingertip). Transfer to a lightly oiled bowl, cover with plastic wrap and allow to rise in a warm place until double in size (I like to place it in the oven with the light on), about 1 1/2 hours.
  2. In a separate small mixing bowl, whisk together 3/4 cup brown sugar and cinnamon set aside. Punch dough down. Roll out onto a clean, lightly floured work surface to about an 18 x 12 inch rectangle. Brush top evenly with 1/4 cup butter and sprinkle with cinnamon sugar mixture and spread into an even layer. Beginning on the long side (the 18-inch side) snuggly roll up to the other end (to the other 18-inch side). Cut into 12 even rolls and transfer to a buttered baking dish (I used a 13 by 9) Cover loosely with plastic wrap and allow to rest in a warm place 40 minutes, preheating oven to 375 during last 10 minutes of rising.
  3. Uncover and bake in preheated oven until tops are golden and centers are no longer doughy, about 19 - 23 minutes. Allow to cool slightly.
  4. Meanwhile in a mixing bowl, whip cream cheese and butter until fluffy. Blend in vanilla and powdered sugar. Slowly add milk until desired consistency is reached. Drizzle or spread over warm rolls. Store in an airtight container (these are best served warm so I recommend rewarming them in the microwave if not served right away, each about 15 - 20 seconds).
  5. Recipe Source: Cooking Classy


  • Erin Corbin: Just to make sure I understand, when the oven is preheating to 375 during the last 10 minutes of rising, are the cinnamon rolls in the oven while it preheats? These look delicious and I want to be sure I don’t mess them up! November 21, 2017 at 10:10am Reply

    • Jaclyn: No this is just so the oven is warm by the time they finish rising – so the rolls should not be in there while it warms. Hope you love them! November 21, 2017 at 11:20am Reply

  • Jana: For step 1 and 2 it says to add nutmeg.. Do you use it for the dough and filling? If so how much because it only says 1/2 tsp which I thought was only for the dough. I am in the process of making these now and just wanted to clarify! Thanks! November 14, 2016 at 2:14am Reply

    • Jaclyn: Just the first step, not sure why I put it twice sorry for the confusion. Thanks for pointing it out! November 14, 2016 at 1:33pm Reply

  • KarleineJ: Are you using Instant, Fast Acting, or Rapid-Rise Yeast? I’ve had trouble with rolls in the past using the wrong one.

    Thanks! May 18, 2015 at 10:42am Reply

    • Jaclyn: I used active dry yeast (not the fast/rapid rise kind). May 18, 2015 at 12:46pm Reply

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