Pumpkin Spice Cinnamon Rolls with Cream Cheese Glaze

These pumpkin pie cinnamon rolls are simple to prepare using store-bought dough, a creamy pumpkin filling, and a spiced cream cheese frosting—perfect for a cozy fall or holiday breakfast.

Pumpkin Cinnamon Rolls are a Great Alternative to Pie

If you love pumpkin desserts but aren’t always a fan of pumpkin pie’s texture, these rolls deliver classic pumpkin pie flavor in a more approachable, tender format.

Using real pumpkin puree and warming spices in the filling gives you the familiar pumpkin pie notes without an overwhelming custard texture. The result is a soft, spiced roll topped with cream cheese frosting that feels like fall in every bite.

They’re so good my five-year-old happily ate two and asked for more—these are family-friendly and easy to make.

This recipe is a spin on a pumpkin pull-apart bread concept. If shaping and slicing rolls feels intimidating, the pull-apart version is a good alternative, but these rolls are straightforward and the step-by-step photos make the process easy to follow.

Ingredients

These easy pumpkin cinnamon rolls are made with thawed store-bought dough for a soft, fluffy texture. Use 12 Rhodes Yeast Dinner Rolls or one thawed loaf of Rhodes White Bread as the base.

The filling is a simple mixture of pumpkin puree (not pie filling), granulated sugar, vanilla, pumpkin pie spice, and ground cinnamon. The frosting is a pumpkin-spiced cream cheese frosting made from cream cheese, butter, powdered sugar, vanilla, pumpkin pie spice, and a bit of milk to thin.

How to Make Pumpkin Pie Cinnamon Rolls

• Thaw the dough: Place frozen rolls on a silicone-lined or greased baking sheet, cover with lightly greased plastic wrap, and leave at room temperature until thawed but still cold (about 1–2 hours). You can also refrigerate overnight.
• Roll out the dough: Use a rolling pin to form a rectangle roughly 10 inches by 15 inches.
• Make the filling: Stir together pumpkin puree, granulated sugar, vanilla, pumpkin pie spice, and ground cinnamon. Spread the filling over the dough, leaving a 2-inch strip of the long edge bare.

• Form the roll: Starting at the long filled edge, roll toward the bare edge. Lift the bare strip, fold it over the seam, and pinch to seal.
• Cut into rolls: Slice the log into 12 even pieces. Using plain, unflavored dental floss works well: slide the floss under the log, cross it over the top, and pull to cleanly cut through dough and filling without squishing it.

• Proof the rolls: Arrange the rolls in a lightly greased or parchment-lined 13×9-inch baking dish. Cover with greased plastic wrap and let rise in a warm place 20–30 minutes, until puffy and springy when touched. Preheat the oven to 350°F while they rise.
• Bake: Bake at 350°F for about 25 minutes, or until golden brown and fully cooked. Target internal dough temperature is 190–200°F.

Pumpkin Pie Spice Cream Cheese Frosting

To make the frosting, beat room-temperature cream cheese and butter until smooth. Add powdered sugar, vanilla, and pumpkin pie spice. Stir in milk, one tablespoon at a time, until you reach the desired consistency.

Use a piping bag to pipe the frosting, drizzle it for a casual look, or spread it with a spatula for a classic finish.

Serve these pumpkin cinnamon rolls warm for the best texture and flavor—the dough is tender and the filling and frosting highlight warm pumpkin spice notes, making them ideal for breakfast or dessert during the cooler months.

More Pumpkin Recipes

• Pumpkin Cheesecake Muffins
• Pumpkin Spice Crinkle Cookies
• Pumpkin Swirl Dessert Bars
• Pumpkin Roll
• Pumpkin Chocolate Chip Bread
• Pumpkin Chocolate Chip Cookies

4.67 from 9 ratings

Pumpkin Pie Cinnamon Rolls

Prep: 30 mins

Cook: 25 mins

Thaw Time: 1 hr 30 mins

Total: 2 hrs 25 mins

These pumpkin pie cinnamon rolls are easy to make with store-bought dough, a simple pumpkin filling, and spiced cream cheese frosting.

Yields 12 servings

Ingredients

• 12 Rhodes Yeast Dinner Rolls (or 1 loaf Rhodes White Bread), thawed but still cold
• 3/4 cup (183 g) pumpkin puree (not pie filling)
• 1/2 cup (100 g) granulated sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon

Frosting:

• 2 oz (57 g) cream cheese
• 2 Tbsp (28 g) butter, room temperature
• 1 cup (120 g) powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 2–3 Tbsp milk

Equipment

• Mini rolling pin
• 13×9-inch pan
• Parchment paper
• Electric hand mixer

Instructions

1. Place frozen rolls on a silicone-lined or greased baking sheet. Cover with lightly greased plastic wrap and thaw at room temperature until thawed but still cold, about 1–2 hours (or refrigerate overnight).
2. Roll the dough into a rectangle about 10×15 inches.
3. Combine pumpkin, sugar, vanilla, pumpkin pie spice, and cinnamon. Spread the filling over the dough, leaving a 2-inch bare edge.
4. Roll from the long filled edge toward the bare edge. Fold the bare strip over the seam and pinch to seal.
5. Cut the log into 12 pieces using plain dental floss for clean cuts.
6. Place rolls in a lightly greased or parchment-lined 13×9-inch baking dish. Cover and let rise in a warm place 20–30 minutes until plump. Preheat oven to 350°F.
7. Bake at 350°F for about 25 minutes, until golden and cooked through (190–200°F internal temperature).
8. For the frosting: beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and pumpkin pie spice, then thin with milk 1 Tbsp at a time. Pipe, drizzle, or spread over warm rolls.

Notes

• Rolls are best enjoyed warm.
• Store leftovers in an airtight container in the refrigerator.
• Reheat individual rolls in the microwave 30–45 seconds.

Nutrition

Serving: 1 roll | Calories: 217 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 6 g | Sugar: 20 g

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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