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Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

This small batch of Pumpkin Cinnamon Rolls yields soft, fluffy rolls bursting with pumpkin flavor and a gooey cinnamon-sugar center. Serve them warm with a silky maple frosting for an irresistible treat.

Six pumpkin cinnamon rolls with three topped with maple frosting placed on a small baking sheet.

Table of Contents

  • Ingredients Needed
  • How to Make the Recipe
  • Helpful Baking Tools
  • Recipe FAQs
  • More Cinnamon Rolls and Buns to Enjoy!
  • Pumpkin Cinnamon Rolls Recipe

Why you’ll love this recipe

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These Small Batch Pumpkin Cinnamon Rolls are perfect when you want a cozy, smaller batch—enough for a crowd of six or to enjoy over a few mornings. They use instant yeast and come together quickly while still delivering a tender, airy crumb and a pronounced pumpkin taste.

They fit nicely on a small 1/8-sheet pan or in a 6-inch round or square pan. Top with the maple frosting included here or use a small-batch cream cheese frosting if you prefer.

Unraveled, half eaten pumpkin cinnamon roll on a dessert plate with small fork on a white marbled background.

Ingredients Needed

Below are the ingredients for these small-batch pumpkin cinnamon rolls. Quantities appear in the recipe card further down.

Ingredients in various size bowls labeled as all purpose flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, allspice, salt, vanilla extract, maple syrup, light brown sugar, granulated sugar, pumpkin puree, powdered sugar, unsalted butter, whole milk, instant yeast, eggs, and water on a white marbled background.
  • Whole milk: Any dairy milk works, including lactose-free options, but whole milk gives the best texture and flavor.
  • All-purpose flour: Use your preferred brand. If it’s clumpy, sift it first for a consistent dough.
  • Instant yeast: Check the date before using; fresh yeast ensures proper rise.
  • Sugars: Granulated and light brown sugar are used in dough and filling; sifted powdered sugar is needed for the maple frosting.
  • Spices: Ground cinnamon, ginger, nutmeg, cloves and allspice create the classic pumpkin spice flavor. Adjust to taste; cinnamon is essential.
  • Pumpkin puree: Use pure pumpkin puree (not pumpkin pie filling).
  • Pure maple syrup: Adds a warm, authentic sweetness to the frosting.

See the recipe card below for exact amounts and full instructions.

How to Make the Recipe

This overview highlights the main steps for making fluffy pumpkin cinnamon rolls. Follow the recipe card for complete measurements and timing.

Recipe Tip: Warm the milk and melt the butter before mixing. Let the milk cool to warm (100–115ºF) before adding to yeast.

Pumpkin Cinnamon Roll Dough

Whisked flour, yeast, brown sugar, cinnamon, and salt in a small glass mixing bowl on a white and grey marbled background.

Step 1. Combine flour, instant yeast, brown sugar, cinnamon and salt in a bowl.

Whisked milk, pumpkin puree, melted butter, and egg in a medium size glass mixing bowl on a white and grey marbled background.

Step 2. Whisk warm milk, pumpkin puree, melted butter and a lightly beaten egg in a separate bowl.

Flour mixture added to pumpkin cinnamon roll wet ingredients in a medium size glass mixing bowl on a white and grey marbled background.

Step 3. Add dry ingredients to wet and mix until dough forms. Knead 7–8 minutes until soft and slightly tacky; it should pull away from the bowl sides.

Pumpkin cinnamon roll dough doubled in size in a medium size glass mixing bowl on a white and grey marbled background.

Step 4. Place dough in a greased bowl, cover and let rise in a warm spot until doubled, about 1 hour.

Cinnamon Sugar Filling

Recipe Tip: Prepare the cinnamon sugar filling while the dough rises so assembly goes smoothly.

Cinnamon sugar ingredients placed in a small glass mixing bowl on a white and grey marbled background.

Step 1. Combine brown sugar, granulated sugar and spices in a small bowl.

Cinnamon sugar filling whisked together in a small glass mixing bowl on a white and grey marbled background.

Step 2. Whisk the spices and sugars together and set aside. Keep the room-temperature butter nearby for spreading during assembly.

Assembling the Pumpkin Cinnamon Rolls

Pumpkin cinnamon roll dough rolled out to a ten by twelve rectangle on a lightly floured white and grey marbled background.

Step 1. Roll the dough on a lightly floured surface into a 10″ x 12″ rectangle.

Cinnamon sugar filling and softened butter spread over the top of the rolled out pumpkin cinnamon roll dough.

Step 2. Spread softened butter, then sprinkle the cinnamon-spice filling evenly, leaving a small border.

Pumpkin cinnamon roll dough sliced into six rolls on a lightly floured white and grey marbled background.

Step 3. Roll tightly from the long side into a log and slice into six equal rolls. A sharp knife or dental floss works well for clean cuts.

Brushing egg wash onto six pumpkin cinnamon roll slices on a metal baking sheet before baking.

Step 4. Place slices cut-side down on a prepared pan, let rise about 25 minutes until puffy, then brush with egg wash.

Six baked pumpkin cinnamon rolls on a metal baking sheet placed on a white and grey marbled background.

Step 5. Bake at 350ºF for 20–25 minutes, until set and golden.

Pumpkin cinnamon rolls on a metal baking sheet being topped with maple frosting using an offset spatula.

Step 6. Cool 10–15 minutes, then spread the maple frosting while the rolls are still warm.

Helpful Baking Tools

Tools that make this recipe easier and more consistent:

  • Small 1/8-sheet pan or a 6-inch round or square pan for baking a small batch evenly.
  • Stand mixer with dough hook for easy kneading, though you can knead by hand with a Danish dough whisk.
  • Small saucepan or heat-proof measuring cup to warm milk safely.
  • Digital thermometer to confirm milk temperature (100–115ºF) for yeast activation.
  • Mixing bowl large enough to let dough rise and easy to grease.
  • Oven thermometer to ensure accurate baking temperature.
Four pumpkin cinnamon rolls on a small baking sheet with three topped with maple frosting using a small knife placed on a corner of the baking sheet.

Recipe FAQs

Why isn’t my dough rising?

Common causes: expired yeast, milk that was too hot and killed the yeast, too much flour making the dough dense, or rising in a cold/drafty spot. Try fresh yeast, keep the dough slightly tacky (not dry), and rise in a warm area (or use the oven method described in notes).

How warm should the milk be when adding it to the dough?

Bring milk to 180ºF then let it cool to between 100º–115ºF (warm to the touch). If it feels too hot for your fingers, it’s too hot for the yeast.

Can I use active dry yeast instead of instant?

Yes. Active dry yeast will work, but expect slightly longer rise times compared to instant yeast.

Can I use pumpkin pie filling instead of pumpkin puree?

No. Use plain pumpkin puree only—pumpkin pie filling contains added sugars and spices that will alter the dough.

Can I omit some spices from the filling?

You can reduce or omit less-favored spices, but keep cinnamon and nutmeg for the best pumpkin-spice profile.

More Cinnamon Rolls and Buns to Enjoy!

S’mores Rolls

Homemade Sticky Buns from Scratch

Small Batch Cinnamon Rolls

If you tried this Small Batch Pumpkin Cinnamon Rolls recipe, please leave a star rating and share your thoughts in the comments. Thanks for stopping by!

Pumpkin Cinnamon Rolls

5 from 1 vote
Author: Jennifer
Prep: 25
Cook: 25
Rest Time: 1 25
Total: 2 15
Servings: 6 servings
Six pumpkin cinnamon rolls with three topped with maple frosting placed on a small baking sheet.
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This small batch of pumpkin cinnamon rolls is soft, fluffy and packed with pumpkin and warm spice. A buttery cinnamon-sugar filling melts inside each roll, and optional maple frosting elevates them to a bakery-style treat.

Ingredients 

Pumpkin Rolls

  • 1/3 cup Whole Milk, warm to the touch (100-115ºF)
  • 2 cups All-Purpose Flour
  • 1 1/2 tsp Instant Yeast (1/2 package)
  • 2 tbsp Light Brown Sugar
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1/2 cup Pumpkin Puree
  • 1 tbsp Unsalted Butter, melted
  • 1 large Egg, lightly beaten

Cinnamon Spice Filling

  • 2 tbsp Light Brown Sugar, lightly packed
  • 2 tbsp Granulated Sugar
  • 1/2 tbsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp AllSpice
  • 1/8 tsp Ground Cloves
  • 3 tbsp Unsalted Butter, room temperature

Maple Frosting

  • 2 tbsp Unsalted Butter, room temperature
  • 2 tbsp Pure Maple Syrup
  • 1 tsp Vanilla Extract
  • 2 tbsp Whole Milk
  • 2 cups Sifted Powdered Sugar
  • 1/8 tsp Salt

Egg Wash

  • 1 large Egg Yolk
  • 1 tbsp Water

Instructions 

Pumpkin Rolls

  • Warm the milk to 180ºF in a small saucepan, then remove and cool to 100º–115ºF (warm to the touch). You can also microwave in 15-second increments in a heatproof cup until 180ºF, then cool.
  • Whisk flour, instant yeast, brown sugar, cinnamon and salt in a medium bowl and set aside.
  • In another bowl, whisk warm milk, pumpkin puree, melted butter and the lightly beaten egg. Add the dry mixture and stir until a dough begins to form.
  • Knead with a dough hook on low for 7–8 minutes until the dough is soft and slightly sticky and pulls away from the bowl. If overly sticky, add up to 1/4 cup more flour, 1 tablespoon at a time. Knead by hand if preferred.
  • Shape into a smooth ball, place in a greased bowl, cover and let rise in a warm spot until doubled, about 1 hour. If using the oven method, do not cover with plastic wrap.

Cinnamon Spice Filling

  • Mix brown sugar, granulated sugar, cinnamon, ginger, cloves and allspice in a small bowl and set aside. Keep the softened butter for spreading during assembly.

Assembling the Pumpkin Rolls

  • Grease a 1/8-sheet pan or a 6-inch round/square pan with a flour-based spray and set aside.
  • Punch down the risen dough, roll to a 10″ x 12″ rectangle, spread with unsalted butter leaving a 1/4″ border, then sprinkle the cinnamon-spice filling evenly.
  • Roll tightly from the long side into a log.
  • Slice the log into six equal rolls using a sharp knife or dental floss. Place cut-side down in the prepared pan. Cover and let rise 25 minutes until puffy. Preheat oven to 350ºF with the rack just above center.
  • Overnight option: Cover tightly and refrigerate overnight. Let sit at room temperature for the second rise about 1 hour before baking, brush with egg wash and bake.
  • Beat the egg yolk with 1 tablespoon water, brush the rolls, and bake 20–25 minutes at 350ºF. Cool 10–15 minutes before spreading maple frosting.

Maple Frosting

  • Beat butter, maple syrup, vanilla, milk and sifted powdered sugar until smooth. Make ahead and refrigerate; bring to room temperature before using.

Notes

  • Slightly beat the egg before adding to the dough.
  • If more flour is needed, add up to an additional 1/4 cup (4 tablespoons), one tablespoon at a time.
  • To proof in a warm oven: preheat oven to the lowest setting, then turn it off. Place the covered dough bowl in the oven with a bowl of boiling water on the rack below and close the door for about 1 hour.
  • When slicing, marking the dough with a ruler helps create evenly sized rolls.

Nutrition

Calories: 526kcal | Carbohydrates: 93 g

Nutritional information is an estimate and will vary with ingredient brands and portion sizes.


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