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These pumpkin cinnamon rolls are the softest ones I have ever pulled out of my oven, and the reason is a splash of heavy cream poured over the top right before they bake. It seeps down into the bottoms and gives you that gooey, bakery-style center. No overnight rise, no complicated technique.
The recipe makes nine rolls in one 8×8 pan, which is just enough for a weekend morning without leaving you a tray of leftovers on Monday. The maple cream cheese frosting is the part I would fight you over. It is tangy and warm instead of tooth-achingly sweet, and it melts down into every swirl while the rolls are still hot.
Quick Look: Fluffy and Soft Pumpkin Cinnamon Rolls
- 🍞 What it is: Small-batch pumpkin cinnamon rolls in an 8×8 pan with maple vanilla bean cream cheese frosting.
- ⭐ Why it works: Pour heavy cream over the risen rolls right before they bake. That’s the soft center.
- 💛 Why you’ll love it: Nine rolls, not twenty-four. One pan, no leftovers going stale on the counter.
- ⚠️ What to watch for: Milk at 105–110°F, no hotter, or you kill the yeast. Use a room temp egg too, cold eggs make the melted butter seize.
- ❄️ Make ahead: Airtight in the fridge 5 days, 15–20 seconds in the microwave. Freezes baked, iced or not.
- ⏱️ Ready in: About 2 hours, most of it two rises. Not a same-morning recipe unless you start early.
Why They Work
Here is what makes this recipe different from the other pumpkin cinnamon roll recipes you will find:
- The heavy cream trick. Pouring cream over the risen rolls right before baking is the single thing that keeps them soft for days. It is the same trick I use on my super soft tangzhong brioche cinnamon rolls, and once you do it you will not go back.
- Real pumpkin, not just spice. A third of a cup of pumpkin puree goes straight into the dough. You get the color and the flavor without a heavy, wet dough that refuses to rise.
- Less than an hour rise time, about two hours start to finish. Most yeasted cinnamon roll recipes want an overnight proof. This one does not.
- A small batch that fits an 8×8 pan. Nine rolls, one pan, no giant sheet tray. If you want the plain version, my classic small batch cinnamon rolls work the same way.
- Maple cream cheese frosting. Maple syrup does the sweetening instead of a mountain of powdered sugar, so the frosting stays soft and spreadable and never crusts over.
Table of Contents
Key Ingredients
Here is what matters most. Full measurements are in the recipe card at the bottom of this post.
- Maple syrup. Real maple syrup. Not pancake syrup, and definitely not maple extract. A reader used extract by mistake and said the frosting tasted like straight alcohol, which is exactly what would happen, so I want to be very clear about this one.
- Pumpkin puree. Canned pumpkin puree, not pumpkin pie filling. Let it come to room temperature first so it does not chill the milk and slow your yeast down. You will have most of the can left, which is almost exactly what you need for my easy homemade pumpkin pie from scratch.
- Whole milk. Warmed to 105°F to 110°F. Warm enough to wake the yeast up, not hot enough to kill it. Use a thermometer the first time.
- Active dry yeast. Two teaspoons, which is a little less than a full packet.
- Pumpkin pie spice. It goes in both the dough and the filling. I use my homemade pumpkin pie spice blend because it is fresher and less cinnamon-heavy than most jars.
- Heavy cream. The secret ingredient. It gets poured over the shaped rolls right before they go in the oven.
- Cream cheese and butter. Both at room temperature for the frosting, or you will be fighting lumps.
Substitutions And Additions
- No stand mixer. Knead by hand for 15 to 20 minutes. A reader named Liv did exactly that and said the rolls still came out pillowy soft. More work, same result.
- Homemade pumpkin puree. It runs wetter or drier than canned depending on your squash. Make the dough as written, then add milk one tablespoon at a time if it feels dry and crumbly.
- No pumpkin pie spice on hand. For every 2 teaspoons called for, use 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon allspice.
- Vanilla extract instead of vanilla bean paste. Straight swap, same amount. You lose the flecks, not the flavor.
- Brown butter frosting. Brown the butter, let it cool to room temperature, then whip it in as usual. It is very good, and it is what I do on my spiced carrot cake cinnamon rolls with brown butter cream cheese frosting.
- Toasted pecans. Scatter a half cup of chopped toasted pecans over the filling before you roll. Same move I use in my pumpkin muffins with pumpkin streusel.
- Skip the maple. Swap it for 2 extra tablespoons of powdered sugar and ½ teaspoon of vanilla for a plain cream cheese icing.
How to make pumpkin cinnamon rolls
- Warm the milk to 105°F to 110°F, about 60 seconds in the microwave. Pour it into your stand mixer bowl, stir in a tablespoon of the granulated sugar, and sprinkle the yeast over the top. Let it bloom for 5 minutes until it looks foamy. If nothing happens, your yeast is dead and it is better to find out now than after you have used all your flour.
- Add the melted butter, vanilla, egg, pumpkin puree, and pumpkin pie spice to the bowl and mix with the paddle attachment until everything is smooth and evenly orange.
- Whisk the flour, the remaining granulated sugar, brown sugar, and salt together in a separate bowl, then add it all to the mixer.
- Switch to the dough hook and knead for 7 to 10 minutes. The dough should pull away from the sides of the bowl and still feel slightly tacky when you press it. If it looks genuinely wet, add flour one tablespoon at a time. Form it into a ball.
- Put the ball back into a lightly greased bowl, cover it with a damp towel, and let it rise somewhere warm for about 30 minutes, until it has doubled. If it is a cold day, your oven with just the light on is the most reliable spot. If you want the full breakdown of dough troubleshooting, I keep it all in my ultimate cinnamon roll guide.
- Mix the brown sugar, cinnamon, and pumpkin pie spice together in a small bowl and keep the softened butter separate.
- Roll the dough out on a floured surface into a rectangle roughly 14.5 by 12 inches. Spread the softened butter over the whole surface, sprinkle the sugar mixture over it, then gently rub it in with your fingers. Do not just dump it on top. Working it into the butter is what keeps the filling from sliding out while it bakes.
- Starting from the 14.5 inch edge, roll the dough up tightly and pinch the seam closed. Trim about a quarter inch off each end, then cut the log into 9 even slices. Use unwaxed dental floss if you have it: slide it under the log, bring both ends up, and cross them. It gives you a perfectly round roll every time, where a knife tends to squash one side. The same method is how I get my bite sized mini cinnamon rolls to hold their shape.
- Arrange the rolls in a buttered 8×8 pan, cover with plastic wrap, and let them rise for another 15 to 20 minutes until they look puffed and are just touching each other. Heat the oven to 350°F while they rise.
- Pour the heavy cream evenly over the pumpkin cinnamon rolls right before they go in. Bake for 25 to 30 minutes, until they are deep golden on top and the center roll reads 190°F. Let them cool for 5 minutes before you frost them.
- While the rolls bake, whisk the cream cheese, butter, maple syrup, powdered sugar, and vanilla bean paste together until smooth. Too thin, add powdered sugar a tablespoon at a time. Too thick, add milk a tablespoon at a time. You want it thick enough to hold its shape but soft enough to spread without tearing the tops.
- Spread the frosting over the pumpkin cinnamon rolls while they are still warm so it melts down into every swirl.
- Serve them warm. You will see the vanilla bean specks in the frosting, which is the whole reason I use the paste instead of extract.
Recipe Tip
- Do not let the milk get too hot. Anything over about 120°F will kill the yeast and you will not know until the dough refuses to rise.
- Use a room temperature egg. I have made the mistake of using a cold one, and the melted butter seized back up into little solid flecks the second it hit the bowl.
- Rub the filling into the butter. Sprinkling is not enough. Rub it in with your fingers so it stays put.
- Do not skip the heavy cream. It is the whole reason these stay soft, and it is the same thing that makes my gooey s’mores cinnamon rolls work.
Pumpkin Cinnamon Rolls Frequenly Asked Questions
Can I make pumpkin cinnamon rolls ahead of time?
Yes. Assemble them through the shaping step, cover the pan tightly, and refrigerate overnight. In the morning, pull the pan out and let it sit on the counter for about an hour until the rolls look puffed, then pour the cream over and bake as written. You may need an extra 2 to 3 minutes since they are starting cold.
Can I freeze pumpkin cinnamon rolls?
You can, and they freeze well either way. Bake them, cool them completely, then wrap the whole pan tightly or freeze the rolls individually. Thaw overnight in the fridge and reheat at 350°F for 10 to 15 minutes, or microwave a single roll for 20 to 30 seconds. The maple frosting freezes fine too, so you can frost before freezing if that is easier.
Why are my pumpkin cinnamon rolls dense instead of fluffy?
Almost always one of three things. The milk was too hot and killed the yeast, the dough was under-kneaded so the gluten never developed, or too much flour went in. Pumpkin dough is meant to feel slightly tacky. If you knead it until it is smooth and dry to the touch, you have gone too far.
Can I use pumpkin pie filling instead of pumpkin puree in these pumpkin cinnamon rolls?
No, and this is the one substitution I would not make. Pumpkin pie filling is already sweetened and spiced and has a much higher moisture content, so it throws off both the flavor balance and the flour ratio. Look for a can that says one hundred percent pure pumpkin.
How do you store pumpkin cinnamon rolls?
Keep them in an airtight container in the fridge for up to 5 days. Microwave a roll for 15 to 20 seconds and it comes back almost like it just came out of the oven. They are also very good cold with a copycat Starbucks pumpkin cream cold brew, which is how I eat the last two every year.
More Pumpkin Recipe Favorites
If you make these pumpkin cinnamon buns, leave a star rating and a comment down below. I read every single one, and the ratings are genuinely what helps other people find the recipe. You can also find the rest of my fall baking recipes if you are stocking up for the season.
Pumpkin Cinnamon Rolls
Soft, fluffy pumpkin cinnamon rolls made small batch in one 8×8 pan, finished with maple cream cheese frosting.
Equipment
Ingredients
Pumpkin cinnamon roll dough
- 2/3 cup milk
- 2 tsp active dry yeast a little less than 1 packet
- 3 tbsp butter melted
- 1 tsp vanilla
- 1 large egg at room temperature
- 1/3 cup pumpkin puree at room temperature
- 2 & 2/3 cup all purpose flour
- 2 tbsp granulated sugar divided
- 2 tbsp brown sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
Pumpkin cinnamon roll filling
- 1/4 cup butter softened
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 1 tsp pumpkin pie spice
Topping before baking
- 1/3 cup heavy cream
Maple cinnamon roll frosting
- 4 oz Cream cheese at room temperature
- 3 tbsp Maple syrup
- 4 tbsp Butter at room temperature
- 1/3 cup Powdered sugar
- 1 tsp Vanilla bean paste or vanilla extract
Instructions
Make the cinnamon roll dough
- First, warm the milk in the microwave for about 60 seconds or until it reaches around 105°F-110°F. Use a cooking thermometer to ensure it’s not too hot, as excessive heat can kill the yeast. If it’s too hot, let it cool slightly before proceeding. Set the warm milk aside.2/3 cup milk
- Once the milk mixture is at the right temperature, pour it in the stand mixer bowl, stir in 1 tablespoon of granulated sugar and sprinkle the yeast on top. Stir and let it bloom for about 5 minutes.2 tsp active dry yeast
- In a separate medium bowl, combine the flour, the other tablespoon of granulated sugar, brown sugar, pumpkin pie spice ad the salt. Whisk until fully combined and set aside.2 & 2/3 cup all purpose flour, 2 tbsp granulated sugar, 2 tbsp brown sugar, 2 tsp pumpkin pie spice, 1/2 tsp salt
- Add in the melted butter vanilla, egg, and pumpkin puree to the milk mixture and mix using a paddle attachment.3 tbsp butter, 1 tsp vanilla, 1 large egg, 1/3 cup pumpkin puree
- Add in the flour mixture, change the mixer attachment to the hook attachment and knead the dough for 7-10 minutes. The dough should pull away from the sides of the bowl. if the dough looks too wet add in 1 tbsp of flour at a time until the dough still looks slightly wet but pulls out of the sides of the bowl. Remove the dough from the stand mixer bowl, form it into a ball using your hands and place it back in a lightly greased bowl. Cover with a damp towel and let it sit somewhere warm for 30 minutes.
Make the cinnamon roll filling
- In a small bowl, mix the brown sugar, pumpkin pie spice, and the cinnamon together until well combined.1/2 cup brown sugar, 1 tbsp cinnamon , 1 tsp pumpkin pie spice
Let's make some cinnamon rolls!
- Once the pumpkin cinnamon roll dough is ready, place it on a floured work surface and roll it using a floured rolling pin. You want to create a large rectangle of about 14.5 x12 inches in size. Use an offset spatula or your hand to spread the softened butter onto the entire surface of the rolled out dough. Sprinkle the dough evenly with the brown sugar mixture, then gently pat it down into the butter.1/4 cup butter
- Starting at the 14.5-inch edge, tightly roll up the dough until you get to the end then gently pinch it to seal the edges if you'd like. a more clean look. Now using a large piece of floss or a sharp knife, slice off a small piece of both edges of the roll ( about 1/4 inch on each end) Cut the remaining dough into 9 even slices.
- Place those cinnamon rolls into a buttered 8×8 inch baking pan, cover with plastic wrap and let them rise for 15-20 minutes or until they doubles in size. While the cinnamon rolls are rising, heat up the oven to 350F.
- Once the rolls are done rising, pour the heavy cream over them and bake in the oven for 22-28 minutes, or until the rolls are golden brown and cooked through. Once they're baked, let them cook for 5 minutes, spread the homemade frosting on top and serve.
Make the frosting
- While the cinnamon rolls are still baking, whisk the cream cheese, butter, maple syrup, powdered sugar, and the vanilla bean paste together in a small bowl. If the frosting seems too thin add 1tbsp at a time of powdered sugar and stir. If it seems too thick add 1 tbsp of milk at a time ad stir.1/3 cup heavy cream, 4 oz Cream cheese, 3 tbsp Maple syrup, 4 tbsp Butter, 1/3 cup Powdered sugar, 1 tsp Vanilla bean paste
Notes
These are best warm, straight out of the oven. Store leftovers in an airtight container in the fridge for up to 5 days and reheat in the microwave for 15 to 20 seconds.
To make them ahead, assemble through shaping, cover the pan tightly, and refrigerate overnight. Let the pan sit at room temperature for about an hour before baking, then add 2 to 3 minutes to the bake time.
Nutrition
Calories: 429Calories | Carbohydrates: 53g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 311mg | Potassium: 145mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1797IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Can I make 12 cinnamon rolls without changing the recipe, and if so, how long would I need to bake it?
You can! Just cut the roll into 12 slices instead of 9 and keep them in the same 8×8 pan or 9×9. I wouldn’t go for a 9×13 because the sides of the rolls would be more exposed and get too dry. Better to be tight in the pan than to be too open. They’ll be a bit smaller and snugger, which is a good thing for softness. Bake time stays about the same: 22–28 minutes, though start checking at 22. Everything else stays exactly the same!
So incredibly delicious
I’m glad you think so 🙂
Absolutely delicious! I skipped the last rest and made more rolls and did not use the heavy cream and they were still amazing!
This is one of my favorite recipes on the whole site and I’m so glad you enjoyed it 🙂
Dough batter and filling went well but when it came to the frosting I noticed you said 3 tbsp of maple extract and that is WAY too much. It tasted like straight vodka. I had to make a new frosting that was with no maple cuz it was too overpowering. So I was suggest only doing 1 tsp of maple extract.
Thanks so much for the feedback!
Just to clarify, the recipe actually calls for 3 tablespoons of maple syrup, not maple extract. Maple extract is super concentrated, so that would definitely taste overpowering (and a little like alcohol!), which is why I only recommend about ½–1 teaspoon if someone chooses to use it. I’m glad you were able to remake the frosting and still enjoy the rolls! Let me know if you try them again with the maple syrup, the flavor is much softer and perfectly balanced.
SO GOOD! Not complicated just delicious. I made these for my Mom Group and they requested them again for the next group tomorrow!
So glad they all loved them so much!
This recipe was so delicious and easy! My entire family loved them! The only error I noticed was the amount of milk suggested in the recipe. It reads 2/3tbsp. Thankfully I referred back to your older recipe and avoided that issue. Thank you again!
It was supposed to say 2/3 cup, very sorry about that!
Am I reading this wrong or missing something, only 2tbsp of milk? That didn’t work for me. It didn’t seem right…I referenced your old recipe and added 1/2c of warm milk.
My mistake, recipe card has been fixed 🙂
Oh my goodness… i have been looking for a promising cinnamon roll recipe that involves pumpkin for ever. Just gave this a go… the dough seemed very dry so I added 2 more tbsp of milk, I think it was down to my homemade pumpkin puree being a little drier than storebought (which you can’t find in Germany). The texture and taste came out perfectly, so soft and chewy, the dough is not overly sweet and baking the whole thing thing in cream is just a cheeky stroke of genius. I adjusted the baking time a little to 20 Mins, let them cool for just a couple of minutes and let the maple glaze melt into them… gooey goodness and seconds were a no trainer. Thanks so much for this recipe.
I’m glad you liked it! The milk measurement has been fixed.
I’ve made these before with the old recipe and they are so yummy! I noticed you’ve updated the recipe which I’m excited about, however, the new recipe says 2/3 tbsp milk which doesn’t seem right. Is that actually the amount of milk used in this recipe?
My apologies on the typo, recipe card has been fixed 🙂
I have made these twice and they are so easy and delicious! The second time I made them, I doubled the recipe and had no issues! The rolls are fluffy, soft and moist. They last well in the fridge – just pop them in the microwave to warm them up.