Pumpkin Cinnamon Rolls That Smell Like Fall in Santa Cruz
You ever eat a cinnamon roll in October and feel… cheated? Like, sure, it’s sweet and sticky, but it could be anything. Could be July. Could be April. It doesn’t scream fall the way you want it to. That’s always bugged me.
Pumpkin fixes that. Pumpkin makes a roll feel like it belongs next to a fire while the kids carve jack-o’-lanterns. Pumpkin takes something good and makes it right.
And here’s the twist: these aren’t just any pumpkin cinnamon rolls. They’ve got pumpkin in the dough, spiced brown sugar tucked in every swirl, and a maple vanilla cream cheese icing that seeps into the cracks. They rise slow, smell wild, and pull apart soft. This is the fall breakfast I wait for.
Why You’ll Love These Pumpkin Cinnamon Rolls
Fall is my season. Always has been. Living in Santa Cruz, we’ve got pumpkin patches lined up all along Highway 1. The fog sits heavy in the morning, the fields bright orange, kids running ahead to pick one too big to carry. We drag them home, cold noses, sticky hands, and the fire goes on in the living room.
That’s when I bake these. My stepdaughters love measuring the flour, taking turns with the scale, fighting over who gets to hold the cinnamon jar. Half the filling gets sprinkled on the counter instead of the dough. Doesn’t matter. They hover while the rolls bake, faces pressed against the oven glass, waiting for me to pull them out. Then they’re carving pumpkins while I’m spreading icing, and the whole house smells like butter and spice and firewood.
That’s why I love these. They’re not just rolls. They’re memory makers.
If you’re stocking up on fall baking staples, you might also love our cozy Pumpkin Spice Pancakes for a weekend breakfast treat.
Ingredients That Actually Matter
Let’s not just list them. Let’s talk what they do.
Pumpkin puree. Not pie filling. Just plain. Gives the dough its orange color, a little moisture, a little sweetness.
Warm milk. Wakes the yeast up. Think bathwater temperature, not scalding.
Yeast. Instant makes life easy. Active dry works fine too if that’s what’s in the cupboard.
Egg. Holds the crumb together, adds richness.
Butter. Everywhere. Melted in the dough, softened in the filling, whipped in the icing.
Sugar. White in the dough to keep it light. Brown in the filling to make it gooey.
Spices. Cinnamon, nutmeg, ginger, clove. Cinnamon’s the backbone, nutmeg’s warm, ginger’s sharp, clove’s dangerous (a pinch only).
Cream cheese. Tang to cut the sugar.
Maple syrup and vanilla. My twist. Maple deepens the flavor, vanilla smooths it out. Together they make icing you want to eat straight from the bowl.
If you’re already gathering spices for this recipe, you might also love my how to make pumpkin pie spice blend, which saves money and gives you control over flavor balance.
Dough That Feels Alive
Heat your milk, stir in yeast and a pinch of sugar. Wait for bubbles. That’s proof the yeast isn’t dead.
Mix pumpkin, egg, melted butter, sugar, salt, spices, yeast. Add flour slow, one cup at a time. Knead until it’s tacky but not sticky, soft but springy. Don’t panic if it clings. Better a little sticky than bone-dry.
Toss it in a greased bowl, cover, let it double. Usually an hour. Trick: warm the oven for a minute, shut it off, put the bowl inside. Best rise spot in the house.
For another dough that feels just as rewarding to roll out, try my neapolitan pizza dough, which shares the same focus on texture and rise.
Rolling, Filling, Waiting
Punch the dough down. Roll it into a rectangle, 12 by 16 inches. Spread butter edge to edge. Mix brown sugar with cinnamon, nutmeg, ginger, clove. Sprinkle it all over, heavy.
Roll the rectangle up from the long side, not too tight, not too loose. Slice into 12 pieces with plain dental floss—clean cut, no smash.
Set them in a buttered 9×13 pan. Cover, let them puff for 40–50 minutes. This is where the kids start getting restless, asking how much longer.
Baking and Smelling
Bake at 350°F for 22–25 minutes. Tops golden, insides cooked, kitchen smelling like heaven.
Don’t burn your tongue. I’ve done it more times than I’ll admit.
If pumpkin baking is your love language, you’ll also enjoy my pumpkin chocolate chip muffins recipe, which makes a cozy, grab-and-go companion to these rolls.
Maple Vanilla Cream Cheese Icing
While the rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, vanilla, and salt.
Spread over the warm rolls. Not cold. Warm. That way it melts into the swirls and drips down the sides.
This icing is what makes these different. Most folks stop at plain cream cheese. Some push maple too far. I like the balance. Maple strong, vanilla soft, pumpkin still shining through.
If creamy toppings excite you, take a look at my easy royal icing recipe, which teaches the basics of sweet finishes for cookies and cakes.
Make Ahead and Freezing
Life’s busy. Nobody has three free hours on a weekday morning. So here’s the trick.
Make the dough, roll, slice, set in the pan. Cover tight, put in the fridge overnight. In the morning, bring them out while the oven preheats. They’ll puff and bake like fresh.
For freezing: bake, cool, wrap tight, stash in the freezer. Thaw overnight, warm in the oven. They taste like you just made them.
For another holiday-ready make-ahead dish, you’ll enjoy this old fashioned Thanksgiving dressing recipe, which holds beautifully for big gatherings.
Storage
Room temp, covered: 2 days. Fridge: 5 days. Reheat in the oven at 300°F for 5 minutes or microwave 20 seconds. They come back soft every time.Nutritional Notes
One roll with icing: about 340 calories. 13g fat, 48g carbs, 6g protein, 21g sugar. Pumpkin sneaks in some vitamin A and fiber. Not diet food, but not empty either.
Want lighter? Half the icing, less sugar in the filling. Want protein? Swap some flour for white whole wheat and toss in dry milk powder.
If you’re thinking about storing these rolls, you might also like my tips on how to measure baking ingredients, since accurate prep is key to consistency when reheating or baking later.
Ingredient Alternatives
Pumpkin puree. Swap with sweet potato or butternut squash.
Milk. Oat, almond, soy, all fine.
Butter. Coconut oil if dairy-free.
Cream cheese. Cashew cream cheese or a simple sugar glaze.
Spices. Out of nutmeg? Cinnamon and ginger will carry it.
Pumpkin Cinnamon Rolls That Will Make Your Fall Memorable
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Pumpkin Cinnamon Rolls with Maple Vanilla Cream Cheese Icing
- Prep Time: 30 minutes
- Resting / Rise Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Description
These pumpkin cinnamon rolls are soft, fluffy, and filled with warm fall spices. The dough is enriched with butter, eggs, and pumpkin puree, giving it a tender texture and subtle earthy sweetness. A brown sugar cinnamon filling melts into gooey swirls as the rolls bake, and they’re finished with a maple vanilla cream cheese icing that ties everything together. These can be made ahead overnight or frozen for later baking.
Equipment:
- Stand mixer with dough hook (or large mixing bowl and wooden spoon)
- Measuring cups and spoons
- Rolling pin
- Sharp knife or unflavored dental floss for cutting rolls
- 9×13 inch baking dish
- Mixing bowls
- Spatula
Ingredients
For the dough:
- 3/4 cup whole milk, warmed to 110°F
- 2 1/4 teaspoons instant yeast (one packet)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted and cooled slightly
- 4 cups bread flour (plus more as needed)
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
For the filling:
- 1/3 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
For the icing:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Warm the milk until just above body temperature. Add yeast and a teaspoon of the sugar. Let stand until foamy, about 5 minutes.
- In the bowl of a stand mixer, combine pumpkin puree, remaining sugar, egg, melted butter, salt, pumpkin pie spice, and foamy yeast mixture. Mix to combine.
- Add flour one cup at a time and mix with the dough hook until the dough is smooth and slightly tacky, about 6 to 8 minutes. Add a spoonful of flour if it sticks too much.
- Transfer dough to a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
- Lightly flour a work surface. Roll the dough into a large rectangle about 12×16 inches. Spread softened butter across the surface. Mix brown sugar with cinnamon, nutmeg, ginger, and cloves. Sprinkle evenly over butter.
- Starting from the long side, roll the dough tightly into a log. Slice into 12 equal rolls using a sharp knife or dental floss.
- Arrange the rolls in a greased 9×13 inch pan. Cover loosely with plastic wrap and let rise again until puffy, 40 to 50 minutes.
- Preheat oven to 350°F. Bake the rolls for 22 to 25 minutes, until golden brown and cooked through.
- While rolls bake, beat together cream cheese and butter until smooth. Add powdered sugar, maple syrup, vanilla, and salt. Beat until creamy.
- Spread icing over warm rolls and serve right away.
Notes
Make Ahead Instructions: Prepare the rolls through step 7. Cover tightly and refrigerate overnight. In the morning, let the rolls come to room temperature for 45 minutes before baking.
Freezing Instructions: Baked rolls can be cooled completely, wrapped tightly, and frozen up to 2 months. Thaw overnight in the refrigerator, then warm in a 300°F oven before serving.
Storage: Rolls keep covered at room temperature for 2 days or in the refrigerator for 5 days. Warm briefly before eating to restore softness.
The maple vanilla cream cheese icing is the unique element that sets these apart from most pumpkin cinnamon roll recipes. The maple adds a deep autumn sweetness that balances the tang of cream cheese, while vanilla rounds out the flavor with warmth. Most recipes use plain cream cheese icing or maple alone, but the blend of both makes these rolls memorable without overpowering the pumpkin flavor.
Nutrition
- Serving Size: 1 Cinnamon Roll
- Calories: ~392
- Fat: ~14.8 g
- Carbohydrates: ~58.5 g
- Protein: ~6.7 g
FAQs On Pumpkin Cinnamon Rolls
1. Can I use pumpkin pie filling instead of puree?
No. It’s pre-spiced, too sweet, wrecks the balance.
2. Can I make these without eggs?
Yes. Use a flax egg or 1/4 cup applesauce.
3. Why didn’t my dough rise?
Yeast was dead or milk was too hot. Happens.
4. Can I bake in a cast-iron skillet?
Yep. Gives a crusty bottom.
5. Can I freeze after baking?
Yes. Wrap tight, thaw, warm.
6. How do I make them more gooey?
Add extra butter to the filling or brush cream over the rolls before baking.
7. What’s the cleanest way to slice the rolls?
Dental floss. Always.
The Final Bite
Pumpkin cinnamon rolls aren’t just breakfast. They’re fall wrapped in dough, spice, and icing. The kind of bake that makes kids hover by the oven and fills the house with something worth remembering. If you’d like more recipes that carry that same spirit, join the Simply Delicious Newsletter from Edible Exposure Media.
Written by Ryan Yates — culinary expert with 20 years in commercial kitchens and currently working as an executive chef.
