These pumpkin cinnamon rolls are soft, gooey, and loaded with the yummiest sticky glaze. They taste like they came from a fancy bakery but are actually super easy to make at home.
So every fall when I start baking with pumpkin again, I always get a very specific request from my in-laws:
My pumpkin cinnamon rolls.
It’s like they know I have a can of puree open.
But I can’t blame them!
These cinnamon rolls are soft, gooey, and sticky…and smell like a bakery exploded in my home.
They are sooooo good.
And honestly? They’re way easier than they look.
Even when making from scratch (because, yes, you can definitely cheat these), all you need is basic pantry stuff and some time.
Here’s how to make them:
Ingredients for Pumpkin Cinnamon Rolls
You probably have most of this stuff already!
Just double-check the pantry before you start, because running to the store halfway through is not the vibe.
For the Dough:
- Whole milk – Needs to be warm but not hot, or your yeast gets mad.
- Granulated sugar – Helps the yeast wake up and adds a little sweetness.
- Active dry yeast – The stuff that makes the dough rise all fluffy.
- Pumpkin puree – Just the plain canned kind, not the pie filling with all the sugar.
- Egg – Helps the dough hold together and makes it richer.
- Unsalted butter (melted) – Adds flavor and keeps things soft.
- All-purpose flour – Regular white flour works great here.
- Salt – Just a little to balance the sweetness.
- Cinnamon – Gives the dough a warm, cozy flavor right off the bat.
For the Filling:
- Brown sugar – Makes that sticky, caramel-y middle.
- Cinnamon – Gotta double up for that swirl.
- Nutmeg – Just a pinch to bring out the pumpkin.
- Unsalted butter (softened) – So it spreads like a dream across the dough.
For the Glaze:
- Powdered sugar – Melts right into the cream cheese for that sweet finish.
- Cream cheese (softened) – Makes the glaze extra creamy and delicious.
- Milk – Just enough to get it drizzly.
- Vanilla extract – Gives the glaze a little extra flavor boost.
How to Make Pumpkin Cinnamon Rolls
1. Wake Up the Yeast
Warm up your milk until it’s just cozy (like warm bath water, not hot tub).
Stir in the sugar and yeast and let it sit for about 10 minutes until it looks foamy on top.
If it doesn’t foam, your yeast might be dead (sorry, RIP). Grab a fresh packet and try again.
2. Mix the Wet Stuff
In a big bowl, whisk together the pumpkin, egg, and melted butter.
Once that’s smooth, pour in the foamy yeast mix and stir it all together.
3. Make the Dough
Dump in the flour, salt, and cinnamon.
Mix until it gets too hard to stir, then knead it for 6–8 minutes until soft and smooth.
4. Let It Rise
Cover the bowl with a towel and let the dough sit somewhere warm for about an hour.
It should puff up to double its size.
I usually pop mine in the (turned-off) oven with the light on (it’s just warm enough).
5. Roll It Out
Flour your counter and roll the dough into a big rectangle, kinda like a sheet of paper but thicker.
Spread on the softened butter, then sprinkle that brown sugar mix evenly over top.
6. Slice and Pan
Roll it up like a jelly roll, starting on the long side, then slice into 12 pieces.
Place them in a greased 9×13 pan with a little space between each one.
Oh, and dental floss works way better than a knife for clean cuts!
7. Rise Again
Cover the pan and let the rolls rest for another 30–40 minutes while your oven heats to 350°F.
They should puff up and start to touch each other.
8. Bake
Slide the pan into the oven and bake for about 22–26 minutes until golden on top and set in the middle.
They’ll smell amazing so try not to open the oven every five minutes!
Oh, and if the tops brown too fast, loosely tent with foil for the last 5 minutes.
9. Make the Glaze
While the rolls bake, whisk together the powdered sugar, softened cream cheese, milk, and vanilla until smooth and drizzly.
You can add more milk if it’s too thick.
10. Glaze and Eat
Pour the glaze over the warm rolls and spread it around so it melts into all the cracks.
Let them sit for a few minutes…or don’t.
These are best eaten slightly warm when they’re at peak gooey-ness.
These Pumpkin Cinnamon Rolls Are Worth the Sticky Fingers
So yeah, these are the rolls my in-laws low-key hope I’m making every time pumpkin season hits.
They’re soft, sweet, sticky, and honestly taste like they came straight out of one of those bakery cases I can’t afford to shop at.
Make ’em once, and I promise you’ll be asked to make them again!
Gooey & Sticky Pumpkin Cinnamon Rolls
Print RecipeIngredients
For the Dough:
- 3/4 cup whole milk
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1/4 cup unsalted butter melted
- 3 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
For the Filling:
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup unsalted butter softened
For the Glaze:
- 3/4 cup powdered sugar
- 2 tbsp cream cheese softened
- 1 tbsp milk or more if needed
- 1/2 tsp vanilla extract
Instructions
- Warm the milk until just slightly hot (not boiling) and stir in the sugar and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, whisk together pumpkin, egg, and melted butter. Add the foamy yeast mixture and stir.
- Add flour, salt, and cinnamon. Mix with a spoon or spatula until dough comes together, then knead by hand (or dough hook) for 6–8 minutes until smooth.
- Cover and let rise in a warm spot for 1 hour or until doubled in size.
- Roll dough into a large rectangle on a floured surface. Spread softened butter over the top, then mix and sprinkle the filling evenly.
- Roll up tightly from the long side and slice into 12 pieces. Place in a greased 9×13 pan.
- Cover and let rise again for 30–40 minutes while the oven preheats to 350°F.
- Bake for 22–26 minutes until golden and the centers are cooked through.
- While rolls are warm, whisk together glaze ingredients until smooth and pour over the top.
