If you’re craving a cozy, sweet treat that’s perfect for fall mornings or anytime you need a little comfort, you have to try this Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe. I absolutely love how these rolls come together quickly without sacrificing that homemade, fluffy goodness. Plus, pumpkin adds this wonderful moistness and subtle spice that makes every bite feel like a warm hug. Stick around, because I’ll walk you through everything from the ingredients to my favorite tips to help you nail these rolls on your first try — I promise, they’ll be a fan-freaking-tastic hit at your table!

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Why You’ll Love This Recipe

Speedy & Simple: You’ll be amazed at how fast these pumpkin cinnamon rolls come together, perfect for busy mornings or last-minute guests.
Moist & Flavorful: Thanks to pumpkin puree, the dough stays wonderfully soft and carries a subtle autumn spice that’s just irresistible.
Cream Cheese Glaze: The tangy-sweet glaze is the perfect finish that melts beautifully over the rolls, making every bite heavenly.
Family Favorite: My family literally goes crazy for these — I always have to double the batch!

A white plate filled with six bright orange spiral rolls, each topped with a thick drizzle of white icing. The rolls have multiple visible layers with a soft, doughy texture and a cinnamon-spice swirl inside that adds a speckled light brown pattern. A woman's hand is gently lifting one roll from the plate, showing more of its smooth icing on the top center. The background is a white marbled texture with a small orange pumpkin blurred in the back. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Cinnamon Rolls with Cream Cheese Glaze, fall cinnamon roll recipes, easy pumpkin cinnamon rolls, homemade pumpkin cinnamon rolls, cozy fall breakfast recipes

Ingredients You’ll Need

The magic behind this Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe is in how the ingredients work together for a soft, perfectly spiced roll. You’ll want fresh pumpkin puree and good-quality cream cheese for the best results. Take your time picking the cinnamon too — quality and freshness make a noticeable difference.

Flat lay of all purpose flour in a small mound, two teaspoons of baking powder in a small white bowl, a pinch of kosher salt in a small white bowl, a quarter cup of softened unsalted butter as a smooth pale yellow block, a quarter cup of granulated brown sugar in a neat pile, a small white bowl holding vivid orange pumpkin puree, a small white bowl with smooth whipped cream cheese, a small white bowl filled with golden honey, a small white bowl with ground cinnamon, a small white bowl of powdered sugar, a small white bowl containing fresh cream, a few whole brown eggs with clean shells arranged neatly placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Cinnamon Rolls with Cream Cheese Glaze, fall cinnamon roll recipes, easy pumpkin cinnamon rolls, homemade pumpkin cinnamon rolls, cozy fall breakfast recipes

All-purpose flour: Use this for a tender yet sturdy dough base. Spoon and level your flour for accuracy—too much makes dough tough!
Baking powder: This gives the rolls a nice lift without the fuss of yeast, making the recipe quick and foolproof.
Kosher salt: Just a pinch to balance sweetness and enhance flavor.
Unsalted butter: Softened butter blends easily into the dough, adding richness without overpowering.
Brown sugar: Adds subtle caramel notes that pair beautifully with pumpkin and cinnamon.
Pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling, for best flavor control.
Whipped cream cheese: This smooth layer inside the rolls keeps them moist and adds tanginess.
Honey: Drizzled on top for a natural, light sweetness that complements the spice.
Ground cinnamon: Freshly ground if possible — it really wakes up the flavor.
Powdered sugar: For the glaze, so it’s silky and drizzle-ready.
Milk (or water or cream): To adjust glaze consistency just right.
Vanilla extract: Optional but highly recommended to deepen the glaze flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe my own by switching up the fillings and spices depending on the season or who’s coming for breakfast. Feel free to get creative! You can easily tweak the sweetness or swap ingredients to fit dietary preferences without losing that comforting vibe.

Add Nuts or Pecans: I like sprinkling chopped pecans over the cream cheese before rolling it up — adds a lovely crunch and nutty aroma.
Sugar-Free Option: Replace brown sugar and honey with a natural sweetener like maple syrup or monk fruit syrup to keep that sweetness without refined sugar.
Spice Mix: Try adding a pinch of nutmeg or allspice to the cinnamon for extra depth — I discovered this trick at a fall brunch, and now I’m hooked!
Dairy-Free Glaze: Swap cream cheese for a vegan spread and use coconut milk in the glaze for a delicious plant-based treat.

How to Make Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe

Step 1: Mix Dry Ingredients and Prep Dough

Start by whisking together the flour, baking powder, and kosher salt in a bowl. This ensures the leavening and seasoning are evenly distributed. In a separate bowl (or your stand mixer), cream together softened butter and brown sugar until it feels fluffy—this took me a couple of tries to get just right, but once you’re there, your dough will be tender. Then fold in the pumpkin puree. Combine the wet and dry ingredients just until incorporated; over-mixing can make the rolls dense, so go easy here.

Step 2: Roll Out and Add Filling

Flour your surface well and roll the dough out into a large rectangle about 1/4 inch thick (roughly 16×12 inches). I found that working quickly while the dough is slightly cool is easiest—if it gets too warm, it can get sticky. Spread whipped cream cheese evenly over the dough — don’t skimp here, it creates that luscious inside layer. Drizzle honey over the cream cheese, then sprinkle a generous amount of ground cinnamon on top. This combo is where the magic happens.

Step 3: Roll, Slice, and Bake

Carefully roll the dough up starting from the long edge, forming a tight log. Use a sharp knife to slice the log into about 1 1/2-inch thick pieces. Place each piece in greased muffin cups or on a lined baking sheet to help them hold shape. Bake in a preheated 375°F oven for 20-22 minutes until golden on top and cooked through. I like checking at about 18 minutes because ovens vary; you want that perfect golden color but not dried out.

Step 4: Make the Cream Cheese Glaze and Drizzle

While the rolls bake, mix powdered sugar with milk (or cream or water) a tablespoon at a time until you get the ideal drizzle consistency — thick enough to coat the back of a spoon but pourable. Stir in vanilla extract for that extra warm note if you like. Once the rolls are out and slightly cooled, drizzle generously over the top. Be warned: this glaze is addictive!

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Pro Tips for Making Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe

Keep Dough Cool: I learned that if your dough gets too warm while rolling, it gets sticky—chill it briefly if needed before rolling out.
Don’t Overwork the Dough: Stir gently once combining wet and dry ingredients to keep the rolls soft and tender.
Even Cinnamon Distribution: Sprinkle cinnamon evenly and press lightly into the cream cheese to avoid clumps in slices.
Glaze It While Warm: Drizzle your glaze when rolls are warm but not hot to allow it to slightly melt into the crevices without running off.

How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe

Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe - Serving

Garnishes

I often sprinkle a few toasted pecan halves or a light dusting of extra cinnamon on top just before serving — it adds a little crunch and makes the rolls look extra inviting. Fresh whipped cream or a scoop of vanilla ice cream on the side never hurts either if you want to really spoil yourself.

Side Dishes

These rolls are perfect on their own, but if I’m hosting brunch, I’ll pair them with a simple fruit salad or some scrambled eggs to add savory balance. A hot cup of coffee or chai tea is my go-to beverage pairing—it just feels like fall in a bite and sip!

Creative Ways to Present

For special occasions, I arrange the rolls in a circular pattern on a wide platter and drizzle extra glaze right before serving. Adding edible flowers or fresh rosemary sprigs can make them look stunning and festive. I once made mini versions for a Halloween party, and they disappeared within minutes!

Make Ahead and Storage

Storing Leftovers

I like to store leftover rolls in an airtight container at room temperature if I plan to eat them quickly (within 2 days). For longer storage, keeping them in the fridge up to 5 days works well. Before serving, I warm them gently in the microwave or oven to get back that soft texture and fresh-from-the-oven feel.

Freezing

If I’m making a big batch, I freeze the baked rolls without glaze — they freeze beautifully for up to 2 months. When ready, I thaw them overnight in the fridge or warm them directly in a low oven, then glaze just before serving. This trick keeps them tasting fresh and prevents soggy glaze during freezing.

Reheating

To reheat leftovers, I cover rolls loosely with foil and warm them in a 325°F oven for about 10-12 minutes. This brings back that tender, soft texture without drying them out. A quick zap in the microwave works too but might make texture a bit gummy if you overdo it.

FAQs

Can I substitute pumpkin puree with sweet potato puree?

Absolutely! Sweet potato puree works well as a substitute and offers a similar texture and natural sweetness. Just use the same amount, and you might want to slightly reduce added sweeteners since sweet potatoes are a bit sweeter.
Do these pumpkin cinnamon rolls use yeast?

No yeast here! This recipe uses baking powder to keep things quick and simple without sacrificing the fluffy, tender texture. It’s perfect when you’re short on time but still want homemade rolls.
Can I make these rolls vegan?

Yes, by swapping butter and cream cheese for plant-based alternatives and using a non-dairy milk for the glaze, you can make this recipe vegan-friendly. Just be mindful some vegan cream cheeses vary in texture, so choose a smooth one for spreading.
How should I store leftover glazed cinnamon rolls?

If your rolls are already glazed, keep them in an airtight container in the refrigerator to prevent the glaze from melting away or becoming sticky. Reheat gently to enjoy them fresh.
Is it okay to use canned pumpkin puree?

Canned pumpkin puree works perfectly! Just be sure it’s pure pumpkin, not pumpkin pie filling, which has added spices and sugars. This allows you to control the flavors in the recipe.

Final Thoughts

This Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe is one I come back to every fall, and honestly, sometimes even off-season because it makes me feel cozy and happy inside. I used to think cinnamon rolls were a long, complicated affair, but this recipe changed that for me — quick to make, delicious every time, and perfect for sharing. If you’re looking to impress your family or just treat yourself, I wholeheartedly recommend giving these a try. Trust me, your kitchen (and your taste buds) will thank you!