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Ooey Gooey Pumpkin Cinnamon Rolls
These ooey gooey pumpkin cinnamon rolls are made with a yeasted pumpkin dough, a buttery brown sugar cinnamon filling and a dreamy cream cheese frosting. They might just be the best cinnamon roll you’ll ever eat.
Ooey Gooey Pumpkin Cinnamon Rolls
Prepare yourselves. I’m about to make a bold claim: these are the best cinnamon rolls I’ve ever eaten. And this girl has eaten a lot of cinnamon rolls. These buttery sweet rolls are made with a tender yeasted pumpkin dough, a rich brown sugar cinnamon filling and slathered in a cream cheese frosting that melts straight into every warm swirl. They’re basically fall wrapped up in the ooey-gooey-est cinnamon roll. A dream.
Whether you’re hosting brunch, kicking off a cozy weekend morning, or just craving the comfort of something sweet and pumpkin-y, these gooey cinnamon rolls are the kind of treat that turns your kitchen into a bakery and will impress anyone you serve them to.
What are gooey pumpkin cinnamon rolls?
Gooey pumpkin cinnamon rolls are everything you love about a classic cinnamon roll: the soft dough, buttery spirals, caramelized brown sugar filling, but upgraded with pumpkin purée baked right into the dough. The pumpkin adds moisture, richness, and a subtle earthy sweetness that makes the rolls extra soft and plush.
They’re warm, tender, perfectly spiced, and just a touch denser than a traditional cinnamon roll in the best possible way. Think: cozy, pillowy, melt-in-your-mouth fall magic.
What ingredients do you need to make these fall cinnamon rolls?
These rolls are made with simple pantry staples and a few fall favorites you probably already have on hand. You’ll make three separate components that come together, they create the trifecta of cinnamon roll perfection: soft dough, gooey centers, and a silky frosting that ties everything together.
For the dough
- All-purpose flour
- Granulated sugar
- Instant yeast
- Salt
- Milk
- Butter
- Pumpkin puree
- Egg
For the filling
- Dark brown sugar
- Cinnamon
- Unsalted butter
- Pinch of salt
For the frosting
- Cream cheese
- Butter
- Vanilla
- Powdered sugar
- Milk
How to prep these cinnamon rolls the night before
Want fresh, warm pumpkin cinnamon rolls in the morning without waking up at the crack of dawn? Same. Here’s the easy overnight method:
- Make the dough, spread the filling, roll it up, slice into 12 rolls, and place them in your baking pan.
- Cover the pan tightly with plastic wrap and refrigerate overnight.
- In the morning, let the rolls come to room temperature and rise for about 45–60 minutes. They should look noticeably puffy.
- Bake as directed and frost immediately.
The slow, cold rise develops deeper flavor and gives you bakery-level rolls with minimal morning effort — the dream.
How to store pumpkin cinnamon rolls
If you somehow have leftovers (impressive restraint, honestly), you can store your pumpkin cinnamon rolls a few different ways:
- At room temperature: Keep covered for up to 2–3 days.
- In the fridge: Store in an airtight container for up to 5 days.
- To reheat: Microwave for 15–20 seconds or warm in a low oven until soft and steamy.
- To freeze: Freeze baked rolls individually–preferably unfrosted. Warm in the microwave for a fresh-from-the-oven vibe anytime.
These pumpkin cinnamon rolls are the perfect fall treat and are guaranteed to make your whole house smell like cinnamon heaven. Happy baking, my friends!
XXX
PrintOoey Gooey Pumpkin Cinnamon Rolls
- Prep Time 30 minutes
- Cook Time 30 minutes
- Total Time 3 hours 30 minutes
- Yield 12 cinnamon rolls
- Category breakfast
- Method yeasted
- Cuisine american
Ooey Gooey Pumpkin Cinnamon Rolls
These ooey gooey pumpkin cinnamon rolls are made with a yeasted pumpkin dough, a buttery brown sugar cinnamon filling and a dreamy cream cheese frosting. They might just be the best cinnamon roll you’ll ever eat.
- Prep Time 30 minutes
- Cook Time 30 minutes
- Total Time 3 hours 30 minutes
- Yield 12 cinnamon rolls
- Category breakfast
- Method yeasted
- Cuisine american
Ingredients
For the dough
- 4 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 packet instant yeast
- 1 teaspoon salt
- 1 cup milk
- 5 tablespoons butter
- 1/2 cup pumpkin puree
- 1 large egg
For the filling
- 3/4 cup packed dark brown sugar
- 3 teaspoons ground cinnamon
- 6 tablespoons unsalted butter, at room temperature
- Pinch of salt
- 1/4 cup heavy cream
For the frosting:
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 teaspoon pure vanilla extract
- 2 cups powdered sugar, sifted
- 1 teaspoon ground cinnamon
- 1–2 tablespoons milk
Instructions
- First, make the dough. In a stand mixer fitted with the whisk attachment, mix 2 cups of the flour with the granulated sugar, yeast, and salt on low speed until combined.
- In a microwave-safe bowl, microwave the milk and butter until the mixture is warm to the touch and the butter is mostly melted, about 45 seconds (you don’t want the mixture to be steaming or too hot, as this can kill the yeast).
- Pour the milk mixture into the flour mixture. Add in the egg and pumpkin. Beat everything together on low speed until combined. Gradually increase the speed to high and beat for 2 minutes. The dough will look more like batter, but this is correct! This step kicks off the gluten development.
- After 2 minutes, change to the dough hook attachment. Add in an additional 1 ½ cups of flour and knead on low speed until combined. Use a silicone spatula to scrape down the sides of the bowl. Add the remaining 1 cup of flour (totaling 4 ½ cups) and knead on low speed, stopping the mixer occasionally to re-disperse dough, until the dough starts to pull away from the sides of the bowl and forms a ball around the dough hook.
- Increase to medium-low speed and knead until the dough becomes smooth and supple, about 10 minutes. If the dough gets wrapped around the hook too much, turn off the mixer, pull the dough off, flip it over, and turn on the mixer again. The dough is ready when you can stretch a quarter-sized piece of dough between your fingers and see light through it (without it breaking). This means the gluten has developed enough! If your dough breaks, knead for a few minutes more and try again.
- Transfer the dough to a large lightly-oiled bowl and cover the bowl with a dish towel or plastic wrap. Let rise in a warm place until the dough has doubled in size, about 1 hour.
- Once the dough has risen, make the filling. In a small bowl, combine the brown sugar, cinnamon and salt. Stir to combine.
- Turn the dough onto a well-floured surface. Use a rolling pin to roll it into a 12-inch long by 18-inch-wide rectangle, with the wider side closest to you.
- Using your hands or a silicone spatula, spread the butter all the way to the edges of the dough. Sprinkle the brown sugar mixture on top, then use your fingers to spread it into the butter.
- From the 18-inch wide side closest to you, roll the dough into a tight log. Press the dough along the outside seam to seal everything together. Use a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 x 13-inch inch pan lined with parchment paper on all sides.
- Cover the pan with a dish towel or plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 350°F. Remove the towel or plastic wrap and pour the heavy cram all over the rolls. Bake until they are golden brown all over, about 30 minutes. Place the pan on a wire cooling rack to cool slightly, about 15 minutes.
- While the rolls cool, make the cream cheese frosting. In a stand mixer fitted with the whisk attachment, combine the cream cheese, butter, powdered sugar, cinnamon, 2 tablespoons of the milk, vanilla, and a pinch of salt. Beat on low speed until combined, then gradually increase the speed to medium-high and beat until light and fluffy, about 1 minute. If the frosting is too thick, add another tablespoon of milk and beat to combine. Spread the icing evenly over the slightly warm rolls. Enjoy warm!
- Prep Time 30 minutes
- Cook Time 30 minutes
- Total Time 3 hours 30 minutes
- Yield 12 cinnamon rolls
- Category breakfast
- Method yeasted
- Cuisine american
These are seriously the BEST cinnamon rolls I have ever made! I have made So many different recipes…while some are Great these just SHUT THE DOOR on all other recipes!! So moist. And filled with plenty of yummy butter, brown sugar and cinnamon! Doubling the filling is a Must!!
I love all of Sarah’s recipes, but this one might be my all time favorite!
Make them….your family and friends will love you forever!!
Thanks Sarah!!
Omg music to our ears!!! So happy to hear that you loved these. Enjoy xx
I’m obsessed with the recipe! Everyone thinks I should open a bakery now thanks to you! Hahaha. What should I do if I wanted to make these without the pumpkin? I need this same texture and softness for regular cinnamon rolls. If I just took out the pumpkin would it still be soft and gooey?
This was such a good recipe! 10/10 will be making them again! The cinnamon rolls came out perfect and the cream cheese frosting was delish. My only suggestion is to add some extra spices (like pumpkin pie spice or nutmeg) to the frosting or the filling because other than the color of the dough, you couldn’t really taste the pumpkin flavor. That wasn’t an issue for me, but if someone is looking for that flavor, just add a little extra spice!