Sharing is caring!

These pumpkin pie cinnamon rolls are so easy to make with store-bought dough, a simple pumpkin filling, and spiced cream cheese frosting. A great fall or holiday breakfast.

*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.

A Pumpkin Pie Cinnamon Roll on a plate with decorative pumpkins and cinnamon sticks in the background.

PUMPKIN CINNAMON ROLLS ARE A GREAT ALTERNATIVE TO PIE

If you’re like me, you are a fan of pumpkin desserts, but maybe not pumpkin pie itself, due to the texture.

These pumpkin pie cinnamon rolls use real pumpkin and spices in the filling so you get that pumpkin pie flavor and texture, but not so much of it that it makes you gag. Haha.

In fact, these pumpkin rolls are so good, my 5 year old son ate two in one sitting and asked for more!

Pumpkin Pie Cinnamon Rolls drizzled with cream cheese frosting sitting on parchment paper.

This recipe idea came from my Pumpkin Pull Apart Bread. It’s a sweet roll variation and super simple to make.

If rolling up and cutting dough seems too advanced for you, then definitely try the pull apart bread, but these rolls are simpler to make than you think. (Just check out the step-by-step photos below.)

A hand peeling apart the outer layer of the pumpkin cinnamon roll.

INGREDIENTS

Like my pull apart bread, these easy pumpkin cinnamon rolls are made with Rhodes yeast bread. They’re soft and fluffy and taste like they’re made completely from scratch.

You can use 12 Rhodes Yeast Dinner Rolls or 1 loaf of Rhodes White Bread to make these pumpkin filled cinnamon rolls.

All you need for the filling is pumpkin puree (not pie filling), granulated sugar, vanilla, pumpkin pie spice, and cinnamon.

A bag of Rhodes Yeast Dinner Rolls surrounded by other ingredients in bowls, with a mini rolling pin on the side.

HOW TO MAKE PUMPKIN PIE CINNAMON ROLLS

  • Roll the dough into a large rectangle, about 10-inches wide by 15-inches long, with a rolling pin.
Twelve Rhodes dinner rolls being rolled flat with mini rolling pin.
  • Combine the pumpkin, sugar, vanilla, pumpkin pie spice, and cinnamon. Spread the filling over all but 2-inches of one of the long edges.
Pumpkin filling being spread on top of rolled out dough.
  • Roll the dough from the long end with the filling towards the long end that was left bare. Lift the bare edge, fold it over the top of the log and pinch the seams together.
  • Cut the rolls into 12 even pieces by placing a piece of (plain, unflavored) dental floss under the rolled dough. Lift the floss up, criss-cross it over the top of the dough, and pull it to cut through the dough and filling. (This is the best way to cut the rolls and helps prevent the filling from squishing out. It will still be messy though.)
Pumpkin pie cinnamon rolls being cut with floss.
  • Place the pumpkin filled cinnamon rolls in a lightly greased or parchment lined 13×9-inch baking dish. Cover with greased plastic wrap and let rise in a warm place for 20-30 minutes or until plump. (The dough should spring back when touched.)
Pumpkin pie cinnamon rolls placed in baking pan fitted with parchment paper ready to bake.
  • Bake at 350˚F for 25 minutes or until golden brown on top and cooked through. The dough should reach an internal temperature of 190-200˚F.
Pumpkin cinnamon rolls in pan after being baked.

PUMPKIN PIE SPICE CREAM CHEESE FROSTING

For the frosting, you will need cream cheese, butter, powdered sugar, vanilla, pumpkin pie spice, and milk.

Use an electric hand mixer to blend the ingredients together adding milk to the desired consistency.

You can place the frosting in a bag and pipe it over the top, drizzle it over the rolls, or spread it on top with a spatula.

Baked pumpkin cinnamon rolls with cream cheese frosting drizzled on top.

These pumpkin cinnamon rolls are best enjoyed while warm. They’re soft, fluffy, and full of pumpkin spice! Perfect for fall breakfast or dessert!

A Pumpkin Pie Cinnamon Roll on a plate with decorative pumpkins and cinnamon sticks in the background.

MORE PUMPKIN RECIPES

FOLLOW ME on PINTEREST, FACEBOOK, OR INSTAGRAM for more great recipes!

Baked pumpkin cinnamon rolls with cream cheese frosting drizzled on top.

Pumpkin Pie Cinnamon Rolls

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Thaw Time: 1 hour 30 minutes
Total Time: 2 hours 25 minutes

These pumpkin pie cinnamon rolls are so easy to make with store-bought dough, a simple pumpkin filling, and spiced cream cheese frosting.

Ingredients

  • 12 Rhodes Yeast Dinner Rolls (or 1 loaf Rhodes White Bread), thawed but still cold
  • 3/4 cup pumpkin puree (not pie filling)
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon

Frosting:

  • 2 oz cream cheese
  • 2 Tbsp butter, room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 2-3 Tbsp milk

Instructions

    1. *Place frozen rolls on a silicone lined or greased baking sheet. Cover with sprayed plastic wrap. Leave at room temperature until thawed but still cold, about 1-2 hours. (Optionally place in refrigerator overnight.)
    2. Roll the dough into a large rectangle, about 10-inches wide by 15-inches long, with a rolling pin.
    3. Combine the pumpkin, sugar, vanilla, pumpkin pie spice, and cinnamon. Spread the filling over all but 2-inches of one of the long edges.
    4. Roll the dough from the long end with the filling towards the long end that was left bare. Lift the bare edge, fold it over the top of the log and pinch the seams together.
    5. Cut the rolls into 12 even pieces by placing a piece of (plain, unflavored) dental floss under the rolled dough. Lift the floss up, criss-cross it over the top of the dough, and pull it to cut through the dough and filling.
    6. Place pumpkin filled cinnamon rolls in a lightly greased or parchment lined 13×9-inch baking dish. Cover with greased plastic wrap and let rise in a warm place for 20-30 minutes or until plump. (The dough should spring back when touched.) Meanwhile, preheat oven to 350 degrees Fahrenheit.
    7. Bake at 350˚F for 25 minutes or until golden brown on top and cooked through. The dough should reach an internal temperature of 190-200˚F.
    8. Use an electric hand mixer to blend the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and pumpkin pie spice. Mix to combine. Add the milk 1 Tablespoon at a time to the desired consistency. You can place the frosting in a bag and pipe it over the top, drizzle it over the rolls, or spread it on top with a spatula.

Notes

  • Rolls are best eaten while warm.
  • Store leftovers in an airtight container in the refrigerator.
  • Nuke leftovers individually in the microwave for 30-45 seconds.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.