Everything you love about my classic cinnamon rolls but make it fall! The dough gets pumpkin puree and pumpkin pie spice worked right in so every swirl has that warm, subtly earthy pumpkin flavor, and the frosting swaps vanilla bean for instant espresso. These are cozy and indulgent and the perfect thing to make on a weekend morning when you want the whole house to smell like fall.

Why You’ll Love This Recipe

• Pumpkin in the dough — not just in the filling, actually in the dough so every single bite has that warm pumpkin spice flavor
• Espresso cream cheese frosting — the slight bitterness of espresso against the sweet tangy cream cheese and the spiced dough is genuinely one of the best flavor combinations
• Same-day recipe — based on my classic cinnamon rolls so no overnight ferment needed
• Dark brown sugar cinnamon filling — same deeply caramelized jammy filling as the original

Pumpkin Cinnamon Rolls: The Fall Version of My Favorite Recipe

My classic cinnamon roll recipe is one I make on repeat and once fall hit I immediately wanted a pumpkin version. The pumpkin puree goes directly into the dough along with pumpkin pie spice so the flavor is actually baked into the bread itself. The color is beautiful too, this subtle warm golden hue that you can see in the swirl when you cut them open.

For the frosting for the pumpkin version, I wanted something with a little more depth to stand up to all that warm spice. Instant espresso dissolved into the cream cheese frosting does exactly that. It adds a roasted, slightly bitter note that balances the sweetness perfectly and tastes like a pumpkin spice latte in frosting form.

Pumpkin Cinnamon Roll Ingredients

PUMPKIN ENRICHED DOUGH

• 660 g bread flour
• 100 g granulated sugar
• 13 g salt
• 10 g instant dry yeast
• 200 g milk, warmed
• 150 g pumpkin puree, room temperature
• 2 large eggs, room temperature
• 2 tsp pumpkin pie spice
• 113 g unsalted butter, softened and cut into small pieces

CINNAMON SUGAR FILLING

• 113 g unsalted butter, softened
• 280 g dark brown sugar
• 3 tbsp ground cinnamon
• 1 tsp pumpkin pie spice
• ½ tsp salt

ESPRESSO CREAM CHEESE FROSTING

• 8 oz cream cheese, softened
• 6 tbsp salted butter, softened
• 150 g powdered sugar
• 1½ to 2 tsp instant espresso powder, dissolved in 1 tsp hot water

OPTIONAL

• ½ cup heavy cream, to pour over proofed rolls before baking

The Pumpkin Dough

The pumpkin pie spice and pumpkin puree goes directly into the dough so every layer of every swirl has that warm spiced flavor rather than it just being a surface element. Everything else about the method stays the same as the original, build gluten first, then add butter gradually.

The Espresso Cream Cheese Frosting

Same base as the vanilla bean version with cream cheese, butter, powdered sugar, but instead of vanilla bean seeds you dissolve instant espresso powder in just a teaspoon of hot water and beat that into the frosting. Start with 1½ teaspoons and add more if you want a more pronounced espresso flavor. The espresso works especially well against the pumpkin spice warmth in the dough.

How To Make Pumpkin Cinnamon Rolls

1. Make the dough: In a stand mixer fitted with a dough hook combine bread flour, granulated sugar, salt, instant yeast, pumpkin pie spice, warmed milk, pumpkin puree, and eggs. Mix on low speed until everything comes together into a shaggy dough. Increase to medium speed and knead for a few minutes until the dough smooths out.
2. Add the butter: With the mixer running on medium speed slowly add the softened butter a few pieces at a time waiting for each addition to fully incorporate before adding the next. Continue kneading until the butter is fully incorporated and the dough is smooth, elastic, and passes the windowpane test.
3. First rise: Shape into a taut ball and place in a lightly oiled bowl. Cover and rise at room temperature until doubled in size, about 1 to 1.5 hours.
4. Make the filling: While the dough rises combine softened butter, dark brown sugar, cinnamon, pumpkin pie spice, and salt and mix into a smooth spreadable paste. Set aside.
5. Roll out: Turn the risen dough onto a lightly floured surface and roll into a 28×16 inch rectangle with even thickness throughout.
6. Fill: Spread the cinnamon sugar filling all the way to every edge. Don’t leave any bare spots.
7. Roll and cut: Starting from the short edge roll tightly into a log with even tension throughout. Trim the ends. Cut into 10-12 rolls, 1 to 1.5 inches thick using a sharp knife or unflavored dental floss.
8. Arrange and proof: Place rolls cut side up in the baking pan — 8 fit in a 9×13 inch pan. Cover and proof until noticeably puffy and sides are just touching, about 1 hour.
9. Optional heavy cream: Pour ½ cup heavy cream evenly over the proofed rolls. The cream creates steam and keeps everything especially soft and pillowy. I particularly recommended if you have a convection oven but if not the rolls will still be soft and fluffy without.
10. Bake: Preheat oven to 350°F. Bake for 22-25 minutes until deep golden brown and internal temperature reaches 190°F.
11. Make the frosting: Dissolve instant espresso powder in 1 tsp hot water and let cool slightly. Beat softened cream cheese and softened butter until completely smooth. Add powdered sugar and espresso mixture and beat until creamy. Taste and add more espresso if you want a stronger flavor.
12. Frost: Spread generously over warm rolls and serve immediately.

Storage & Reheating

Storage: Store covered in the fridge for up to 4 days.

Reheating:

• Microwave: 20-30 seconds until warm and soft
• Oven: Covered with foil at 300°F for 8-10 minutes

Make ahead: After cutting and arranging in the pan cover tightly and refrigerate overnight. The next morning let them finish proofing at room temperature before baking.

Freezing: Baked rolls freeze well for up to 1 month. Thaw at room temperature and reheat before serving.