Soft, spiced pumpkin cinnamon rolls with cream cheese-pumpkin frosting. Easy homemade recipe with healthier swaps, high-protein ideas, and estimated macros per roll.
There’s nothing like the smell of warm pumpkin and cinnamon filling the house. These pumpkin cinnamon rolls are tender, richly spiced, and topped with a tangy cream cheese–pumpkin frosting. They’re an autumn favorite that’s surprisingly simple to make and easy to customize — whether you want a lighter version, a protein boost, or an estimate of the nutrition per serving.
If fall had a flavor, this would be it. Let’s get baking!
Ingredients
Dough
- 1 cup milk (warm, about 105–115°F / 40–46°C)
- 1 tbsp dry yeast
- 2 cups self-rising flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 eggs
- ½ cup pumpkin puree
- 2 tbsp brown sugar
- 3 tbsp granulated sugar (divided, see steps)
- 1 stick melted butter (about 8 tbsp)
Frosting
- 4 oz cream cheese (half pack of 8 oz Philadelphia)
- ¼ cup powdered sugar
- ¼ cup pumpkin puree
- 2 tbsp milk
Yield: about 8 medium rolls
Method
- Proof the yeast: Warm the milk to 105–115°F. Stir in 1 tablespoon of the granulated sugar, sprinkle the yeast over the milk, and let sit 5–10 minutes until foamy.
- Mix wet ingredients: In a large bowl, whisk together the eggs, pumpkin puree, melted butter, and the remaining granulated sugar. Add cinnamon and nutmeg.
- Make the dough: Add the foamy yeast milk to the wet mixture, then gradually stir in the self-rising flour until a soft dough forms. Turn onto a lightly floured surface and knead 4–6 minutes until smooth and slightly elastic. (If the dough feels too sticky, add flour a tablespoon at a time.)
- First rise: Place the dough in an oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 45–60 minutes, or until doubled in size.
- Shape: Punch down the dough, then roll it out into a rectangle about 12 x 18 inches. Brush with a little melted butter if desired. For the filling, mix 2 tbsp brown sugar, 1 tbsp granulated sugar, and an extra ½–1 tsp cinnamon with a pinch of nutmeg. Sprinkle evenly over the dough.
- Roll and cut: Roll tightly from the long edge into a log, seal the seam, then cut into 8 equal pieces. Place the rolls cut-side up in a greased baking dish, leaving space between each.
- Second rise: Cover and let the rolls rise again for 20–30 minutes while preheating the oven to 350°F (175°C).
- Bake: Bake for 25–30 minutes, until golden and fragrant.
- Make the frosting: Beat together cream cheese, powdered sugar, pumpkin puree, and milk until smooth.
- Frost and enjoy: Spread over the warm rolls and serve immediately for the ultimate fall treat.
Healthier Options
- Lower sugar: Replace brown and granulated sugar with coconut sugar or monk fruit sweetener.
- Lightened frosting: Use Greek yogurt in place of cream cheese for a tangy, lighter topping.
- More fiber: Swap half of the self-rising flour with whole wheat flour for a heartier bite.
High-Protein Ideas
Want to make these pumpkin cinnamon rolls more filling? Try these easy protein boosts:
- Add 1 scoop of vanilla protein powder to the dough mixture.
- Use Greek yogurt cream cheese for a frosting that’s both tangy and protein-packed.
- Serve with a protein latte or shake for a balanced breakfast treat.
Estimated Macros (per roll with frosting)
- Calories: 280
- Protein: 6g
- Carbs: 38g
- Fat: 12g
(Values are approximate and may vary depending on ingredient brands and portion size.)
These pumpkin cinnamon rolls are the perfect mix of soft, spiced, and sweet with a creamy pumpkin-kissed frosting. Whether you enjoy them fresh from the oven on a crisp fall morning or serve them as a holiday brunch centerpiece, they’re guaranteed to bring warmth and comfort to the table. And with healthier swaps and protein-boosting options, you can make them fit any lifestyle.
So grab your pumpkin puree, roll up your sleeves, and let your kitchen smell like autumn bliss!
Irresistible Pumpkin Cinnamon Rolls — Soft, Spiced, and Creamy Frosting
Soft, spiced pumpkin cinnamon rolls topped with creamy pumpkin cream cheese frosting. Includes healthier swaps, protein ideas, and estimated macros.
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Ingredients
Cinnamon Rolls:
- 1 cup milk
- 1 tbs dry yeast
- 2 cups self-rising flour
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 2 eggs
- ½ cup Pumpkin puree
- 2 tbsp brown sugar
- 3 tbsp granulated sugar
- 1 stick melted butter
Frosting ingredients:
- 4 oz Cream cheese half pack of 8oz Philadelphia cheese
- ¼ cup powdered sugar
- ¼ cup pumpkin puree
- 2 tbsp milk
Instructions
- Proof the yeast: Warm the milk to 105–115°F. Stir in 1 tablespoon of the granulated sugar, sprinkle the yeast over the milk, and let sit 5–10 minutes until foamy.
- Mix wet ingredients: In a large bowl, whisk together the eggs, pumpkin puree, melted butter, and the remaining granulated sugar. Add cinnamon and nutmeg.
- Make the dough: Add the foamy yeast milk to the wet mixture, then gradually stir in the self-rising flour until a soft dough forms. Turn onto a lightly floured surface and knead 4–6 minutes until smooth and slightly elastic. (If the dough feels too sticky, add flour a tablespoon at a time.)
- First rise: Place the dough in an oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 45–60 minutes, or until doubled in size.
- Shape: Punch down the dough, then roll it out into a rectangle about 12 x 18 inches. Brush with a little melted butter if desired. For the filling, mix 2 tbsp brown sugar, 1 tbsp granulated sugar, and an extra ½–1 tsp cinnamon with a pinch of nutmeg. Sprinkle evenly over the dough.
- Roll and cut: Roll tightly from the long edge into a log, seal the seam, then cut into 8 equal pieces. Place the rolls cut-side up in a greased baking dish, leaving space between each.
- Second rise: Cover and let the rolls rise again for 20–30 minutes while preheating the oven to 350°F (175°C).
- Bake: Bake for 25–30 minutes, until golden and fragrant.
- Make the frosting: Beat together cream cheese, powdered sugar, pumpkin puree, and milk until smooth.
- Frost and enjoy: Spread over the warm rolls and serve immediately for the ultimate fall treat.
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