Name: Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 1/4 cups all purpose flour; 2 teaspoons baking powder; 1/4 teaspoon kosher salt; 1/4 cup unsalted butter, softened; 1/4 cup brown sugar; 1 cup pumpkin puree; 1/2 cup whipped cream cheese; 3 tablespoons honey; 2 teaspoons ground cinnamon; 1 cup powdered sugar; 2-3 tablespoons milk, water, or cream; 1/4-1/2 teaspoon vanilla extract (optional)

If you’re looking for a cozy, fall-inspired treat that’s quick to whip up and ridiculously delicious, I have just the thing for you. This Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe is absolutely fan-freaking-tastic — soft, flavorful rolls infused with pumpkin and warm cinnamon, topped with a luscious cream cheese glaze that’s just the right amount of sweet tang. When I first tried this recipe, I was blown away by how easy it came together and how much my family went crazy for it. Stick with me, and I’ll walk you through all the secrets to making these pumpkin cinnamon rolls perfect every time.

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Why You’ll Love This Recipe

Super Quick to Make: No yeast or long rises here — you can have these pumpkin rolls ready in under an hour.
Perfect Autumn Flavor: The combination of pumpkin and cinnamon hits all those cozy fall notes you crave.
Creamy Glaze That Pops: The cream cheese glaze adds just the right creamy tang that balances the sweetness beautifully.
Kid and Adult Approved: My kids ask for these again and again — and so do the adults!

A white plate filled with six bright orange spiral rolls, each topped with a thick drizzle of white icing. The rolls have multiple visible layers with a soft, doughy texture and a cinnamon-spice swirl inside that adds a speckled light brown pattern. A woman's hand is gently lifting one roll from the plate, showing more of its smooth icing on the top center. The background is a white marbled texture with a small orange pumpkin blurred in the back. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Cinnamon Rolls with Cream Cheese Glaze, fall pumpkin cinnamon rolls, homemade pumpkin cinnamon rolls, easy pumpkin cinnamon roll recipe, pumpkin dessert ideas

Ingredients You’ll Need

Each ingredient in this Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe was chosen for its role in creating that tender texture and layered flavor you’ll love — plus, they’re easy to find at your local grocery store.

Flat lay of all purpose flour in a small mound, two teaspoons of baking powder in a small white bowl, a pinch of kosher salt in a small white bowl, a quarter cup of softened unsalted butter as a smooth pale yellow block, a quarter cup of granulated brown sugar in a neat pile, a small white bowl holding vivid orange pumpkin puree, a small white bowl with smooth whipped cream cheese, a small white bowl filled with golden honey, a small white bowl with ground cinnamon, a small white bowl of powdered sugar, a small white bowl containing fresh cream, a few whole brown eggs with clean shells arranged neatly placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Cinnamon Rolls with Cream Cheese Glaze, fall pumpkin cinnamon rolls, homemade pumpkin cinnamon rolls, easy pumpkin cinnamon roll recipe, pumpkin dessert ideas

All purpose flour: This gives structure to your rolls—make sure to measure properly for the best texture.
Baking powder: The magic behind the fluffy rise without yeast.
Kosher salt: Just a pinch to balance sweetness and enhance flavor.
Unsalted butter: Softened butter blends in more smoothly and adds richness.
Brown sugar: Adds moisture plus that caramel-like undertone.
Pumpkin puree: Not pumpkin pie filling—real pumpkin puree brings natural sweetness and moistness.
Whipped cream cheese: Spread this on the dough for a creamy, tangy layer inside the rolls.
Honey: A mild, floral sweetness that pairs beautifully with pumpkin.
Ground cinnamon: The star spice here—feel free to add a little extra if you’re a cinnamon fanatic like me.
Powdered sugar: For the glaze, it dissolves easily and delivers smooth sweetness.
Milk, water, or cream: To adjust glaze consistency—cream adds more richness.
Vanilla extract (optional): Just a splash elevates the glaze with a warm, sweet note.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love offering a little wiggle room with this Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe. It’s a flexible framework that encourages you to make it your own, whether that’s dialing up spice or adapting for diet preferences.

Spiced Up Variation: I once added a pinch of nutmeg and cloves to the cinnamon mixture, and it added a wonderfully complex warmth that’s fantastic for chillier days.
Vegan Version: Swap the butter for coconut oil, use a plant-based cream cheese, and swap honey for maple syrup—I tried this for a friend and still got rave reviews.
Gluten-Free Option: Using a 1:1 gluten-free baking flour blend works well here, but make sure your baking powder is gluten-free too.
Extra Gooey Filling: Try adding a handful of chopped pecans or walnuts with the cinnamon and honey for some crunch.

How to Make Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe

Step 1: Whisk Together Your Dry Ingredients Like a Pro

Start by preheating your oven to 375°F—that way it’s ready when your rolls are shaped. While it’s warming up, grab a bowl and whisk together the all-purpose flour, baking powder, and kosher salt. This mix is the base and will ensure your rolls rise perfectly without yeast. Using a whisk helps distribute the baking powder evenly so you won’t get funky clumps in your dough.

Step 2: Cream Butter, Brown Sugar, and Pumpkin – The Sweet Trio

In a separate larger bowl—or if you have one, the bowl of a stand mixer—cream together the softened butter and brown sugar until it’s pale and fluffy. This creates that buttery-sweet base we all love. Next, mix in the pumpkin puree. I find using real pumpkin puree, not pie filling, keeps the rolls from being too sweet and keeps them moist in just the right way.

Step 3: Combine and Roll Out the Dough

Add your flour mixture to the pumpkin-butter combo and stir gently but thoroughly until it starts coming together as a dough. It’ll be slightly sticky—that’s normal! Dust your countertop with a generous amount of flour, then roll the dough out to a rectangle about 16 x 12 inches and ¼ inch thick. Don’t rush this step because an even thickness helps the rolls bake evenly.

Step 4: Spread Your Cream Cheese, Honey, and Cinnamon Filling

This is the fun part—spread your whipped cream cheese all over the front of the dough. If your cream cheese isn’t whipped, just soften it first for easy spreading. Then drizzle the honey evenly and finish by sprinkling cinnamon all over. The cream cheese adds a tangy richness that pairs beautifully with the cinnamon’s warmth and the pumpkin’s subtle sweetness.

Step 5: Roll, Cut, and Bake

Starting from the long side, carefully roll the dough into a tight log. Use a sharp knife and cut it into 1 ½ inch pieces—you’ll get about 12 rolls. Place these into greased muffin cups or on a parchment-lined baking sheet if you prefer a more rustic look. Bake for 20-22 minutes until golden brown. I learned that if you bake them too long, they get dry, so keep an eye on them starting at 20 minutes.

Step 6: Whip Up the Cream Cheese Glaze

While your rolls bake, mix powdered sugar with milk (or cream for extra richness), starting with one tablespoon at a time until you get your desired glaze consistency. A splash of vanilla extract really brings this glaze to life—I almost never skip it. When the rolls are warm from the oven, drizzle the glaze over generously. You’ll want to eat these right away but trust me, a few minutes rest lets the glaze set nicely.

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Pro Tips for Making Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe

Use Room Temperature Ingredients: I always make sure my butter and cream cheese aren’t cold so they blend smoothly and create that lovely creamy texture inside the rolls.
Don’t Overwork the Dough: Stir gently when combining ingredients; overmixing can make the rolls tough instead of tender.
Roll Tightly But Gently: A snug roll helps keep the layers defined, but pressing too hard can squeeze the filling out.
Watch Your Bake Time: I learned that 20-22 minutes is the sweet spot; any longer and the rolls lose their moistness.

How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe

Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe - Serving

Garnishes

I love topping these with a sprinkle of chopped toasted pecans or walnuts for a bit of crunch and a little extra fall flair. A light dusting of cinnamon or even a few pumpkin seeds also adds a pretty, seasonal touch.

Side Dishes

These rolls are a perfect breakfast or brunch star. I usually serve them alongside a fresh fruit salad—think citrus or pomegranate to cut through the sweetness—and a hot cup of coffee or chai tea for that cozy vibe.

Creative Ways to Present

For special occasions, I’ve arranged these rolls in a circle on a pretty serving platter with a little extra glaze drizzled over the top and garnished with edible flowers or fresh mint leaves. It turns an everyday treat into something worthy of guests!

Make Ahead and Storage

Storing Leftovers

I like to keep leftovers in an airtight container at room temperature for up to two days. If I want to keep them longer, I pop the container in the fridge, where they’ll last about five days. Just warm them gently before serving to bring back their soft, fresh-baked goodness.

Freezing

Freezing pumpkin cinnamon rolls (without the glaze) works wonders if you want to prep ahead. I freeze mine in a single layer on a baking sheet, then transfer to a freezer bag so they don’t stick together. They keep well for up to two months. When you’re ready, thaw overnight in the fridge, reheat gently, and glaze just before serving.

Reheating

I find reheating in a toaster oven or a low-temp oven (around 300°F) for about 5-8 minutes gives the best texture—warm and soft without drying out. Microwaving works in a pinch, but don’t overdo it or they can get chewy.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I recommend using pure pumpkin puree rather than pie filling because pie filling contains added sugar and spices, which can make your cinnamon rolls too sweet and affect the texture. Pure pumpkin puree gives better control over flavor and moisture.
Can I make these rolls ahead of time?

Absolutely! You can prep the dough and shape the rolls a day ahead, then cover and refrigerate overnight before baking fresh in the morning. This is a great way to save time while still enjoying warm, fresh pumpkin cinnamon rolls.
Is this recipe suitable for beginners?

Definitely. This Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe skips complicated yeast techniques and uses baking powder instead, making it straightforward for anyone, even if you’re new to baking.
Can I substitute honey with another sweetener?

Yes, you can substitute honey with maple syrup, agave nectar, or even melted brown sugar syrup. Each brings a slightly different flavor profile, so feel free to experiment based on what you like best.

Final Thoughts

I absolutely love how this Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe turns out every single time—soft, moist, and packed with cozy fall flavors. When I make these for friends or family, everyone ends up asking for the recipe or the next batch sooner than expected. If you want a simple and satisfying treat that brings autumn vibes right into your kitchen, this one’s for you. Give it a try, and I promise these rolls will become your new seasonal go-to – cozy mornings just got a whole lot sweeter!