Easy Pumpkin Cinnamon Rolls with Cream Cheese Frosting

There’s just something magical about cinnamon rolls baking in the oven—the smell alone wraps you in a blanket of warmth and coziness. Now imagine adding pumpkin, those dreamy fall spices, and a silky cream cheese frosting. That’s what these Easy Pumpkin Cinnamon Rolls are all about. They’re everything you love about classic cinnamon rolls, but with an autumn-inspired twist that makes them perfect for slow mornings, weekend brunch, or even a cozy dessert.

What I love about this recipe is that it’s indulgent yet made with simple, wholesome ingredients—great if you’re into healthy comfort food, high protein meals, or just crave something homemade and special. They’re perfect for meal prep microwave lunches, prepared meals for two, or treating yourself to a low calorie high nutrition meal (with a little sweet reward at the end!).

---

Why You’ll Love This Recipe

If fall had a scent, it would be these pumpkin cinnamon rolls baking in the oven.

The dough is pillowy and enriched with pumpkin puree, which not only adds moisture but also that rich, earthy sweetness. A generous swirl of cinnamon-spiced brown sugar gives you all the gooey goodness you expect from the best cinnamon rolls. And don’t even get me started on the cream cheese glaze—it’s smooth, creamy, and adds the perfect tangy finish.

They’re great for quick family meals, cozy breakfasts, or prepping ahead for meals for 2 delivered vibes at home. Whether you’re planning your keto meal plan cheat day or working on your best meal prep healthy rotation, these rolls are worth every second.

---

What Makes This Recipe Special?

• Pumpkin in the dough keeps it ultra soft and tender
• Warm fall spices like cinnamon, nutmeg, and ginger add festive flavor
• Not overly sweet, so the frosting complements instead of overpowers
• Customizable with nuts, raisins, or even a maple glaze
• Freezer-friendly so you can enjoy fresh-baked rolls on demand

Plus, they fit beautifully into your good meal prep plans—bake ahead, freeze, and enjoy throughout the week.

---

Ingredients You’ll Need

Here’s what you’ll need to make these delicious pumpkin rolls:

For the Dough:

• 4 cups all-purpose flour
• 2¼ tsp active dry yeast
• ½ cup pumpkin puree (canned or homemade)
• ½ cup warm milk
• ⅓ cup granulated sugar
• ¼ cup unsalted butter, melted
• 2 large eggs
• 1 tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger

For the Filling:

• ⅓ cup unsalted butter, softened
• 1 cup brown sugar
• 2 tbsp ground cinnamon

For the Frosting:

• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 2 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 1–2 tbsp milk, as needed for consistency

---

How to Make It Step-by-Step

1. Activate the Yeast
   In a large mixing bowl, stir the yeast into warm milk. Let it sit for 5 minutes until it’s foamy and ready to rise.
2. Mix the Dough
   Add in the pumpkin puree, granulated sugar, melted butter, eggs, salt, and spices. Stir to combine.
3. Add the Flour
   Gradually mix in the flour until a soft dough forms. Knead for about 6–8 minutes, either by hand or with a stand mixer, until smooth and elastic.
4. Let It Rise
   Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
5. Prepare the Filling
   While the dough rises, combine softened butter, brown sugar, and cinnamon in a small bowl. Set aside.
6. Roll Out the Dough
   On a floured surface, roll the dough into a 12×18 inch rectangle.
7. Spread and Roll
   Spread the filling mixture evenly across the dough. Roll it tightly from the long edge to form a log.
8. Cut and Arrange
   Slice the log into 12 equal rolls and place them in a greased 9×13-inch baking dish.
9. Second Rise
   Cover and let rise again for 30–45 minutes until puffy.
10. Bake
    Preheat oven to 350°F and bake the rolls for 20–25 minutes, or until golden brown and cooked through.
11. Frost and Serve
    While the rolls are cooling slightly, beat together cream cheese, powdered sugar, butter, vanilla, and milk. Spread the glaze over warm rolls and serve.

---

Tips for Best Results

• Use canned pumpkin (not pie filling) for consistent results.
• Warm, not hot milk—it should be about 105–110°F to activate the yeast.
• Don’t rush the rise—a slow, warm rise makes for the softest rolls.
• Use a serrated knife or dental floss to cut the dough cleanly into rolls.
• Glaze while warm so the frosting melts into the rolls just slightly.

---

Ingredient Substitutions & Variations

• Vegan version: Use plant-based milk, vegan butter, and cream cheese substitute.
• Maple glaze: Swap vanilla for maple extract in the frosting.
• Add-ins: Toss in chopped pecans, walnuts, raisins, or chocolate chips.
• Spice it up: Add cloves or allspice for an even warmer flavor.
• Low-sugar version: Cut down sugar in the filling and use less frosting.

Ideal if you’re navigating a low calorie high nutrition meals goal while still treating yourself.

---

Serving Suggestions

These pumpkin rolls are best served:

• Warm and gooey, right out of the oven
• With coffee or a chai latte for a cozy breakfast
• Alongside a full english breakfast for a sweet-meets-savory brunch
• As dessert with a scoop of vanilla ice cream
• As a snack on chilly afternoons with hot apple cider

Great for healthy boxed meals or best dinner prep meals with a sweet twist.

---

Pairing Ideas (Drinks, Sides, etc.)

Pair with:

• Spiced chai latte or cappuccino
• Apple cider mimosa for a fall brunch
• Scrambled eggs and turkey sausage for a balanced breakfast
• Fruit salad with citrus and berries
• Savory egg bake or veggie frittata for contrast

---

How to Store and Reheat Leftovers

• Room temp: Keep in an airtight container up to 2 days.
• Fridge: Store up to 5 days; reheat before serving.
• Freezer: Freeze baked or unbaked rolls up to 3 months.
• Reheat: Warm in a 350°F oven for 10 minutes or microwave for 30–45 seconds.

Perfect if you’re into meal planning chicken dinners and need a dessert that freezes well.

---

Make-Ahead and Freezer Tips

• Overnight rolls: Refrigerate dough after the first rise and shape the next morning.
• Freeze before baking: Shape the rolls, freeze them on a tray, then store in bags. Thaw overnight and bake fresh.
• Freeze after baking: Cool completely, wrap well, and reheat before frosting.

This makes them one of the best meals to prep for the season!

---

Common Mistakes to Avoid

• Overheating the milk—you’ll kill the yeast.
• Adding too much flour—only add what’s needed for a soft dough.
• Underbaking—make sure rolls are golden and set in the center.
• Frosting too early—cool slightly before glazing to avoid a runny mess.
• Skipping the second rise—it gives the rolls their fluffiness.

---

Frequently Asked Questions (FAQ)

Can I use fresh pumpkin puree?
Yes, just cook and mash or blend until smooth. Be sure it’s not too watery.

Can I prep these the night before?
Absolutely! Chill the dough after shaping and bake the next day.

Can I make them gluten-free?
Use a 1:1 gluten-free flour blend designed for yeast baking.

Are these rolls freezer-friendly?
Yes! You can freeze before or after baking.

How can I make them dairy-free?
Swap milk, butter, and cream cheese with your favorite plant-based alternatives.

How long do they stay fresh?
2 days at room temp, 5 days in the fridge, 3 months frozen.

Can I skip the frosting?
Sure, but they’re so much better with it!

---

Cooking Tools You’ll Need

• Mixing bowls
• Rolling pin
• Measuring cups and spoons
• 9×13 baking dish
• Stand mixer (optional but helpful)
• Sharp knife or floss for cutting rolls

No fancy gear—just a little time, love, and your favorite apron.

---

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!