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


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


  • Averie @ Averie Cooks: The dough is gorgeous and that frosting swirl on top is so perfectly applied (along with the curving text on your pic – you don’t miss a detail girl. I love that!) :) Pinned October 31, 2013 at 10:03pm Reply

    • Jaclyn: Thanks Averie :)! November 1, 2013 at 7:46am Reply

  • Renee@Two in the Kitchen: Hmmm, these look photogenic to me. Yummy! November 1, 2013 at 12:24am Reply

    • Jaclyn: Thanks Renee :)! November 1, 2013 at 7:46am Reply

  • Elisa @ Insalata di Sillabe: Oh my God, these look incredibly decadent and super delicious! How is it that I’ve never thought to make pumpkin cinnamon rolls myself?! It’s well known that a little touch of pumpkin makes every baked-goods simply amazing! These rolls totally scream Fall to me! Well done, lady :) November 1, 2013 at 2:11am Reply

    • Jaclyn: Thanks Elisa! November 1, 2013 at 7:46am Reply

  • ceci: These look amazing! I love cinnamon rolls!!

    http://www.umdiasereichef.blogspot.com November 1, 2013 at 5:42am Reply

  • marla: Oh wow do these cinnamon rolls look great! Pinned :) November 1, 2013 at 7:33am Reply

    • Jaclyn: Thanks for sharing Marla! November 1, 2013 at 7:45am Reply

  • Natalie @ Tastes Lovely: Stop it! These look way too good. November 1, 2013 at 8:41am Reply

  • ashley – Baker by Nature: These are seriously cinnamon role perfection! Just gorgeous, Jaclyn. November 1, 2013 at 10:50am Reply

    • Jaclyn: Thanks Ashley! November 1, 2013 at 2:34pm Reply

  • Katrina @ Warm Vanilla Sugar: This cinnamon roll looks perfect! Awesome recipe! November 1, 2013 at 2:58pm Reply

    • Jaclyn: Thanks Katrina!! November 1, 2013 at 6:23pm Reply

  • Laura @ Lauras Baking Talent: These look great :) Thanks for sharing! November 2, 2013 at 7:46am Reply

  • Stacy | Wicked Good Kitchen: Just beautiful, Jaclyn! Love your food styling and your rolls look so nice and moist. Perfect autumn breakfast treat! November 2, 2013 at 12:37pm Reply

    • Jaclyn: Thanks Stacy :)! November 3, 2013 at 6:44pm Reply

  • Aya @ The Healthy Appetite Blog: I don’t know about you but you defos made them look pretty sexy. Not to mention I am a complete slob when it comes to icing cinnamon rolls so kudos for everything; looks fantastic!

    http://healthy-appetite.blogspot.de/ November 2, 2013 at 4:19pm Reply

  • Elizabeth: Do you think it would work out using a bread machine to mix dough and for the first rise or would it be too moist? November 2, 2013 at 7:02pm Reply

    • Jaclyn: I think it should be fine to knead it in the bread machine. November 3, 2013 at 7:08pm Reply

  • Chung-Ah | Damn Delicious: Could these cinnamon rolls look any more perfect?! November 2, 2013 at 11:57pm Reply

    • Jaclyn: Thanks Chung-Ah! November 3, 2013 at 7:19am Reply

  • Alicia: These look amazing! Have you made them the night before? I generally make my cinnamon rolls and then put them in the fridge overnight and then pull them out in the morning. Let them warm up for 30 to 45 min before baking them. Just wondering if you thought that would work with this recipe? Thank you! November 7, 2013 at 7:48pm Reply

    • Jaclyn: I haven’t tried making them the night before but I would imagine it would be just fine if you did the first rise then put them in the fridge and allow them to come to room temp in the morning and do the second rise. November 10, 2013 at 8:14am Reply

  • tonya henschel: how do i measure out the active dry yeast .25 oz???? not sure how much that is ??? please let me know also do u have a recipe for a PUMPKIN ROLL??? Thanks!! November 9, 2013 at 9:09am Reply

    • Jaclyn: I don’t have a recipe for pumpkin rolls but for .25 oz of yeast it’s 2 1/4 tsp. November 9, 2013 at 9:12am Reply

  • Becky: I don’t have a dough hook, would a paddle be ok? These look gorgeous and yummy!!! September 13, 2014 at 2:52pm Reply

    • Jaclyn: The paddle would work until it got heavy then you’d probably want to knead the rest by hand. I hope you try and love them Becky! September 30, 2014 at 6:55pm Reply

  • Gladys: What brand of canned pumpkin do you use ? or preffer for your recipies.. you should post a picture. thank you for sharing:) September 23, 2014 at 7:53am Reply

    • Jaclyn: I prefer Libby’s. September 23, 2014 at 9:05am 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

  • 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

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