Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe

If you’re anything like me, fall baking means cozy spices and all things pumpkin. This Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe is one of my absolute favorites because it combines the warm, comforting flavors of pumpkin and cinnamon with a creamy glaze that simply melts in your mouth. I love how quick it comes together, making it perfect for an easy weekend treat that your whole family will go crazy for. Trust me, once you try these, they’ll become your seasonal go-tos!

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Ingredients You’ll Need

The ingredients here come together to create a fluffy, tender dough that’s perfectly spiced. I always recommend using fresh pumpkin puree for the best flavor, but canned works just as well. And don’t skimp on the cream cheese — it really takes this recipe over the top.

• All purpose flour: The base of our dough, use a good quality flour for a soft crumb.
• Baking powder: Our leavening agent to help the rolls rise without yeast.
• Kosher salt: Enhances all the flavors; don’t overlook this little pinch.
• Unsalted butter: Softened butter adds richness and tenderness.
• Brown sugar: Adds a lovely caramel note and moisture.
• Pumpkin puree: Brings moisture and that signature pumpkin flavor.
• Whipped cream cheese: This is spread inside the rolls for creamy tanginess.
• Honey: Adds natural sweetness and pairs beautifully with the pumpkin.
• Ground cinnamon: The star spice in the filling that gives these their classic warm aroma.
• Powdered sugar: For the glaze, to give a smooth sweetness.
• Milk, water, or cream: Thins the glaze to just the right drizzle consistency.
• Vanilla extract (optional): Enhances the flavor of the glaze with a subtle note.

Variations

One of the things I love about this Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe is how easy it is to adapt. I’ve played around with all sorts of tweaks depending on my mood and what’s in the pantry.

• Added nuts or raisins: I once added chopped pecans to the cinnamon filling, and my family loved the extra crunch.
• Dairy-free version: Swap the butter and cream cheese for plant-based alternatives; it still turns out so tasty!
• Spice it up: Try mixing in nutmeg or ginger along with the cinnamon for a deeper autumn flavor.
• Maple glaze: Replace the vanilla in the glaze with maple extract for a lovely twist I guarantee you’ll enjoy.

How to Make Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe

Step 1: Prep Your Dough Ingredients

Start by preheating your oven to 375°F — you want it to be nice and ready for those rolls. In a mixing bowl, whisk together the flour, baking powder, and salt. I find this dry mix gives the dough just the right rise and tenderness without needing yeast.

Step 2: Make the Pumpkin Dough

In another bowl (or your stand mixer bowl), cream the softened butter and brown sugar until fluffy. This step is where the sweetness and buttery depth start building. Then, add in your pumpkin puree and mix until combined—the dough will be moist and soft here.

Step 3: Combine and Roll Out

Gradually add the flour mixture into the pumpkin batter and stir until it forms a soft dough. You’ll want to flour your surface well, then roll this dough out to a 1/4 inch thick rectangle roughly 16 by 12 inches. Don’t rush this part — take your time so it’s even thickness for perfect rolls.

Step 4: Assemble the Filling and Roll

Spread the whipped cream cheese evenly over your rolled dough, drizzle with honey, and sprinkle cinnamon generously on top. This combination is where the magic happens—sunny sweetness, creamy tang, and that warm spice. Starting at the long edge, carefully roll the dough into a tight log. Then slice into about 1 1/2-inch thick rolls.

Step 5: Bake Until Golden

Place your rolls in greased muffin cups or on a parchment-lined baking sheet — I personally love using silicone mats because they’re easy cleanup and help the bottoms bake evenly. Bake at 375°F for 20–22 minutes, or until the tops are golden brown. Your kitchen will start smelling like heaven!

Step 6: Make the Cream Cheese Glaze

While the rolls are still warm, whisk together powdered sugar and milk (or cream or water), adding liquid a tablespoon at a time until you get your desired drizzle consistency. Stir in vanilla extract if you’re using it. Then spoon or drizzle the glaze all over the warm rolls. This step definitely takes these from great to unforgettable.

How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe

Garnishes

I like to top my pumpkin cinnamon rolls with a light dusting of cinnamon or a few crushed toasted pecans for an extra crunch and festive feel. Sometimes a sprinkle of powdered sugar adds a pretty finishing touch if I’m serving them at brunch.

Side Dishes

These rolls are pretty indulgent on their own but pairing them with a cup of hot coffee, chai tea, or even a glass of cold milk makes for a perfect cozy breakfast. For a more complete meal, I’ve served them alongside scrambled eggs or fresh fruit salad.

Creative Ways to Present

For holiday mornings, I like arranging the rolls in a circle on a festive platter and drizzling the cream cheese glaze just before serving. You can also serve them warm in small individual bowls with a dollop of whipped cream and a sprinkle of toasted pepitas to wow your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover rolls in an airtight container at room temperature for a day or two, but my favorite method is keeping them in the fridge for up to 5 days. When reheating, I pop them in the oven or toaster oven briefly to revive their soft, fresh-baked texture. Microwave works in a pinch but can make them a bit chewy.

Freezing

Freezing baked pumpkin cinnamon rolls (without the glaze) is a game-changer for busy mornings. Wrap them tightly in plastic wrap and foil, and store in a freezer-safe bag for up to 2 months. When ready, thaw overnight in the fridge, warm them up, then add the glaze freshly for that just-baked taste.

Reheating

To reheat, I like baking the rolls at 350°F for about 8-10 minutes until warm and soft. This helps keep the outside a little crisp while melting the cream cheese glaze to perfection. If you’re in a hurry, a short microwave zap with a damp paper towel to retain moisture works fine too.

FAQs

Final Thoughts

This Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe holds a special place in my heart. It’s the perfect balance of ease and indulgence—no complicated yeast dough, just cozy flavors that feel like a warm hug. I’m confident you’ll enjoy baking these as much as eating them. So the next time you’re craving that fall comfort food, give these a try and impress everyone with a batch of fresh, aromatic rolls that taste like pure happiness.

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