14 Pumpkin Cinnamon Roll Recipes

Two fall favorites in one glorious swirl: soft pumpkin dough, gooey cinnamon filling, and tangy cream cheese glaze. These fourteen recipes are worth every minute of the rise.

Below you’ll find 14 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Pumpkin Cinnamon Rolls

Pillowy pumpkin rolls with gooey cinnamon swirl and cream cheese glaze.

Ingredients

• 1 cup warm milk
• 2 1/4 tsp active dry yeast
• 1/2 cup sugar
• 1/3 cup melted butter
• 1 cup pumpkin puree
• 1 egg
• 1 tsp salt
• 4 cups flour
• 3/4 cup brown sugar
• 2 tbsp cinnamon
• 1/3 cup soft butter
• 8 oz cream cheese
• 1/4 cup butter
• 1 cup powdered sugar
• 1 tsp vanilla

Instructions

1. Stir the yeast and sugar into warm milk; rest 5 minutes.
2. Mix in the melted butter, pumpkin, egg, and salt; add flour and knead 8 minutes.
3. Rise 1 hour until doubled.
4. Roll into a rectangle; spread with soft butter, brown sugar, and cinnamon.
5. Roll up, slice into 12, and place in a greased 9×13 pan.
6. Rise 30 minutes; bake at 350°F for 25 minutes. Beat the cream cheese, butter, powdered sugar, and vanilla; spread over warm rolls.

2. Pumpkin Nutella Rolls

Chocolate-hazelnut spread swirled through pumpkin dough.

Ingredients

• 1 cup warm milk
• 2 1/4 tsp instant yeast
• 1/2 cup sugar
• 1/3 cup melted butter
• 1 cup pumpkin puree
• 1 egg
• 4 cups flour
• 1/2 cup Nutella
• 1/3 cup chopped hazelnuts

Instructions

1. Mix the warm milk, yeast, sugar, butter, pumpkin, egg, and flour; knead 8 minutes.
2. Rise 1 hour.
3. Roll into a rectangle and spread with Nutella.
4. Sprinkle with hazelnuts; roll up and slice into 12.
5. Rise 30 minutes in a greased pan.
6. Bake at 350°F for 25 minutes; drizzle with warm Nutella.

3. Caramel Pecan Pumpkin Rolls

Sticky caramel and pecans baked right into the pan.

Ingredients

• 1 cup warm milk
• 2 1/4 tsp active dry yeast
• 1/2 cup brown sugar
• 1/3 cup melted butter
• 1 cup pumpkin puree
• 1 egg
• 4 cups flour
• 3/4 cup brown sugar
• 2 tbsp cinnamon
• 1/2 cup caramel sauce

Instructions

1. Make the pumpkin dough as in the classic recipe; rise 1 hour.
2. Pour caramel sauce into a greased 9×13 pan and sprinkle with pecans.
3. Roll the dough, fill with brown sugar and cinnamon, slice into 12.
4. Place over the caramel.
5. Rise 30 minutes.
6. Bake at 350°F for 28 minutes; invert onto a platter.

4. Pumpkin Pie Spice Rolls

Extra pumpkin pie spice in both the dough and the filling.

Ingredients

• 1 cup warm milk
• 2 1/4 tsp active dry yeast
• 1/2 cup sugar
• 1/3 cup melted butter
• 1 cup pumpkin puree
• 1 egg
• 4 cups flour
• 3/4 cup brown sugar
• 2 tsp pumpkin pie spice
• 4 oz cream cheese plus 1 cup powdered sugar

Instructions

1. Prepare the pumpkin dough with an extra teaspoon of pumpkin pie spice; rise 1 hour.
2. Roll out and spread with butter, brown sugar, and pumpkin pie spice.
3. Slice into 12 and arrange in a greased pan.
4. Rise 30 minutes.
5. Bake at 350°F for 25 minutes.
6. Glaze with cream cheese frosting while warm.

5. Apple Pie Pumpkin Rolls

Tiny apple pieces tucked into the cinnamon swirl.

Ingredients

• 1 cup warm apple cider
• 2 1/4 tsp active dry yeast
• 1/2 cup sugar
• 1/3 cup melted butter
• 1 cup pumpkin puree
• 1 egg
• 4 cups flour
• 3/4 cup brown sugar
• 2 tbsp cinnamon
• 2 apples, finely diced

Instructions

1. Warm the cider; dissolve the yeast and sugar.
2. Mix in the butter, pumpkin, egg, and flour; knead 8 minutes. Rise 1 hour.
3. Roll out; spread with butter, brown sugar, and cinnamon.
4. Scatter the diced apples; roll, slice into 12.
5. Rise 30 minutes.
6. Bake at 350°F for 27 minutes; glaze as desired.

6. Chocolate Chip Pumpkin Rolls

Melty chocolate chips scattered through the cinnamon swirl.

Ingredients

• 1 cup warm milk
• 2 1/4 tsp instant yeast
• 1/2 cup sugar
• 1/3 cup melted butter
• 1 cup pumpkin puree
• 1 egg
• 4 cups flour
• 3/4 cup brown sugar
• 1 tbsp cinnamon
• 1 cup chocolate chips

Instructions

1. Make the pumpkin dough; rise 1 hour.
2. Roll into a rectangle; spread with butter, brown sugar, and cinnamon.
3. Sprinkle with chocolate chips.
4. Roll, slice into 12, and place in a greased pan.
5. Rise 30 minutes.
6. Bake at 350°F for 25 minutes; glaze with cream cheese frosting.

7. Maple Glazed Pumpkin Rolls

Pure maple syrup glaze over warm spiced rolls.

Ingredients

• 1 cup warm milk
• 2 1/4 tsp active dry yeast
• 1/2 cup sugar
• 1/3 cup melted butter
• 1 cup pumpkin puree
• 1 egg
• 4 cups flour
• 3/4 cup brown sugar
• 2 tbsp cinnamon
• 1/2 cup maple syrup plus glaze

Instructions

1. Make the pumpkin dough; rise 1 hour.
2. Fill with brown sugar and cinnamon; slice into 12.
3. Rise 30 minutes in a greased pan.
4. Bake at 350°F for 25 minutes.
5. Whisk maple syrup with powdered sugar and a splash of milk.
6. Pour the maple glaze over the warm rolls.

8. Whole Wheat Pumpkin Rolls

Hearty whole wheat rolls that stay remarkably soft.

Ingredients

• 1 cup warm milk
• 2 1/4 tsp instant yeast
• 1/2 cup sugar
• 1/3 cup melted butter
• 1 cup pumpkin puree
• 1 egg
• 3 cups flour
• 1 cup whole wheat flour
• 3/4 cup brown sugar
• 2 tbsp cinnamon

Instructions

1. Make the dough with both flours; knead 10 minutes. Rise 1 hour.
2. Roll out; spread with butter, brown sugar, and cinnamon.
3. Slice into 12.
4. Rise 40 minutes (whole wheat rises slower).
5. Bake at 350°F for 25 minutes.
6. Glaze with cream cheese frosting.

9. Gingersnap Crunch Pumpkin Rolls

Spicy gingersnap crumbs add crunch to the swirl.

Ingredients

• 1 cup warm milk
• 2 1/4 tsp active dry yeast
• 1/2 cup sugar
• 1/3 cup melted butter
• 1 cup pumpkin puree
• 1 egg
• 4 cups flour
• 3/4 cup brown sugar
• 2 tbsp cinnamon
• 1/2 cup crushed gingersnaps

Instructions

1. Make the pumpkin dough; rise 1 hour.
2. Roll out; spread with butter, brown sugar, and cinnamon.
3. Sprinkle with crushed gingersnaps.
4. Roll, slice into 12, and arrange in a greased pan.
5. Rise 30 minutes.
6. Bake at 350°F for 25 minutes; top with vanilla glaze.

10. Quick Crescent Pumpkin Rolls

15-minute shortcut rolls using crescent dough.

Ingredients

• 2 cans refrigerated crescent dough
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 2 tbsp cinnamon
• 1/4 cup melted butter
• 4 oz cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla

Instructions

1. Preheat the oven to 375°F.
2. Unroll the crescent dough into rectangles, pressing seams.
3. Spread with pumpkin mixed with brown sugar and cinnamon.
4. Roll up and slice into 12.
5. Bake 15 minutes until golden.
6. Beat the cream cheese, powdered sugar, and vanilla; spread over warm rolls.

11. Pecan Praline Pumpkin Rolls

Buttery pecan praline filling with a brown sugar glaze.

Ingredients

• 1 cup warm milk
• 2 1/4 tsp active dry yeast
• 1/2 cup sugar
• 1/3 cup melted butter
• 1 cup pumpkin puree
• 1 egg
• 4 cups flour
• 3/4 cup brown sugar
• 2 tbsp cinnamon
• 1 cup chopped pecans, toasted

Instructions

1. Make the pumpkin dough; rise 1 hour.
2. Roll out; spread with butter, brown sugar, cinnamon, and pecans.
3. Slice into 12 and place in a greased pan.
4. Rise 30 minutes.
5. Bake at 350°F for 25 minutes.
6. Drizzle with brown sugar glaze while warm.

12. Chai White Chocolate Pumpkin Rolls

Warming chai spice with melty white chocolate.

Ingredients

• 1 cup warm milk
• 2 1/4 tsp instant yeast
• 1/2 cup sugar
• 1/3 cup melted butter
• 1 cup pumpkin puree
• 1 egg
• 4 cups flour
• 3/4 cup brown sugar
• 1 tbsp chai spice blend
• 1/2 cup white chocolate chips

Instructions

1. Make the pumpkin dough; rise 1 hour.
2. Roll out; spread with butter, brown sugar, and chai spice.
3. Sprinkle with white chocolate chips.
4. Roll, slice into 12.
5. Rise 30 minutes.
6. Bake at 350°F for 25 minutes; glaze lightly.

13. Orange Zest Pumpkin Rolls

Bright orange marmalade swirled with cinnamon.

Ingredients

• 1 cup warm milk
• 2 1/4 tsp active dry yeast
• 1/2 cup sugar
• 1/3 cup melted butter
• 1 cup pumpkin puree
• 1 egg
• 4 cups flour
• 1/2 cup orange marmalade
• 2 tbsp cinnamon
• 1/2 cup brown sugar

Instructions

1. Make the pumpkin dough; rise 1 hour.
2. Roll out; spread with marmalade, brown sugar, and cinnamon.
3. Slice into 12 and arrange in a greased pan.
4. Rise 30 minutes.
5. Bake at 350°F for 25 minutes.
6. Glaze with orange juice and powdered sugar.

14. Cranberry Orange Pumpkin Rolls

Tart cranberries stud the cinnamon swirl.

Ingredients

• 1 cup warm milk
• 2 1/4 tsp active dry yeast
• 1/2 cup sugar
• 1/3 cup melted butter
• 1 cup pumpkin puree
• 1 egg
• 4 cups flour
• 3/4 cup brown sugar
• 2 tbsp cinnamon
• 1 cup fresh cranberries, chopped

Instructions

1. Make the pumpkin dough; rise 1 hour.
2. Roll out; spread with butter, brown sugar, and cinnamon.
3. Scatter the chopped cranberries.
4. Roll, slice into 12.
5. Rise 30 minutes.
6. Bake at 350°F for 27 minutes; top with orange glaze.