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Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe

We’re obsessed with our milk bread cinnamon rolls, and the pumpkin version might be even better. These pumpkin cinnamon rolls use the tangzhong method for ultra-soft, pillowy dough, a spiced pumpkin filling, and a tangy cream cheese glaze. They’re perfect for a cozy fall breakfast, a weekend baking project, or Thanksgiving brunch.

pumpkin cinnamon rolls

Why You’ll Love This Recipe

  • Super soft & fluffy: The tangzhong method locks in moisture for exceptionally tender rolls.
  • Cozy pumpkin spice: Every bite has cinnamon and warm fall spices paired with pumpkin puree.
  • Bakery quality at home: Gooey centers and a rich cream cheese glaze for a true bakery-style treat.

Tips for the Best Pumpkin Cinnamon Rolls

  • Use bread flour to achieve structure and that classic pull-apart texture.
  • Cut with unflavored floss or a very sharp knife to preserve perfectly round spirals and avoid squishing the rolls.

Storage & Reheating

  • Room temperature: Store in an airtight container up to 2 days.
  • Refrigerator: Keeps up to 5 days; reheat gently until just warm before serving.
  • Freezer: Freeze unfrosted rolls for up to 2 months. Thaw overnight, warm, then glaze.
pumpkin cinnamon rolls

FAQ

Can I use instant yeast? Yes. Swap instant yeast 1:1 for active dry yeast and add it directly to the dry ingredients without blooming.

Can I double the recipe? Absolutely. Use four pans and rotate them halfway through baking for even browning.

What’s tangzhong? Tangzhong is a simple flour-and-water paste added to dough to keep bread soft and extend freshness.

🍂 Pumpkin Cinnamon Rolls Recipe

Yield: 12 rolls  |  Prep: 40 minutes + proofing  |  Bake: 25–30 minutes  |  Total: ~3 hours

pumpkin cinnamon rolls

Pumpkin Milk Bread Cinnamon Rolls

Soft, pillowy pumpkin cinnamon rolls made with tangzhong, a spiced pumpkin filling, and a creamy cream cheese glaze — the ultimate fall breakfast.
Prep Time 40 minutes
Cook Time 30 minutes
Proofing 2 hours
Total Time 3 hours 10 minutes
Servings 12

Ingredients

Tangzhong

  • 200 g water
  • 40 g bread flour

Dough

  • 1 cup milk warm (about 105°F)
  • 4 tbsp milk powder 24 g
  • 2 packs active dry yeast 14 g
  • 700 g bread flour ~5 cups
  • 1/2 cup granulated sugar 100 g
  • 2 tsp salt
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1 stick unsalted butter softened (113 g)

Filling

  • 1 stick unsalted butter softened (113 g)
  • 2 tbsp ground cinnamon
  • 1 tsp ground cardamom optional
  • 1 cup granulated sugar 200 g
  • 1/4 cup pumpkin puree
  • 1 tsp vanilla extract or 1 tbsp vanilla bean paste

Cream Cheese Glaze

  • 4 tbsp unsalted butter softened (57 g)
  • 4 oz cream cheese softened (113 g)
  • 2 tbsp heavy cream
  • 1 tbsp vanilla bean paste or 1 tsp vanilla extract
  • 1/4 tsp almond extract optional
  • 1 cup confectioners’ sugar sifted (120 g)
  • 1/4 tsp fine salt

Instructions

Tangzhong

  • Whisk water and bread flour in a medium saucepan over medium heat.
  • Cook, stirring constantly, until the mixture thickens into a paste, about 5 minutes.
  • Transfer to a bowl, cover, and chill at least 4 hours or overnight. Bring to room temperature before using.

Bloom the Yeast

  • Combine warm milk, 1 tablespoon sugar, and yeast in a small bowl.
    yeast before blooming
  • Let sit 5 minutes until foamy and fragrant.
    bloomed yeast

Make the Dough

  • In a stand mixer bowl with a dough hook, combine bread flour, milk powder, salt, and the remaining sugar.
  • Add the bloomed yeast, egg, pumpkin puree, and tangzhong. Mix on low until a shaggy dough forms, 2–3 minutes.
  • Add softened butter and mix on low for 1 minute to incorporate.
  • Increase to medium-high and knead 8 minutes until smooth and elastic. If needed, add 1–3 tablespoons extra bread flour to form a soft ball.
  • Transfer to a greased bowl, cover, and proof in a warm spot until doubled, about 1 hour depending on room temperature.
    pumpkin cinnamon roll dough

Shape

  • Lightly flour your work surface and roll the dough into a large rectangle about 1/4-inch thick.
  • Prepare the filling by combining softened butter, pumpkin puree, cinnamon, cardamom if using, sugar, and vanilla until spreadable.
    pumpkin cinnamon roll flling
  • Spread the filling evenly over the dough, leaving a 1/2-inch border all around.
    pumpkin cinnamon rolls
  • Starting from a long edge, roll the dough into a tight log.
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  • Trim the ends and cut into 12 even rolls using unflavored floss or a sharp knife.

Second Proof

  • Arrange the rolls in two greased 9×13-inch pans.
  • Cover and proof until puffy and nearly doubled, about 35–40 minutes.

Bake

  • Preheat the oven to 350°F (175°C).
  • Bake 25–30 minutes until golden at the edges and set in the centers. If all 12 are baked in one pan, allow a few extra minutes.
  • Cool 10 minutes before adding the glaze.
    pumpkin cinnamon rolls

Cream Cheese Glaze

  • Beat cream cheese, butter, and heavy cream until smooth.
  • Add vanilla, almond extract if using, confectioners’ sugar, and salt; stir until creamy and spreadable.
  • Spread about 1 tablespoon of glaze over each warm roll. Serve and enjoy.

More Fall Pumpkin Recipes

  • Pumpkin Chocolate Chip Bread
  • Pumpkin Cream Cheese Muffins
  • Pumpkin Cheesecake with Graham Cracker Crust
pumpkin cinnamon rolls