Copycat Cinnabon Pumpkin Cinnamon Rolls Recipe – Soft, Gooey, and Perfect for Fall

These pumpkin cinnamon rolls are soft, gooey, and loaded with warm spice and real pumpkin. They taste like your favorite mall bakery, but with a cozy autumn twist. The dough is tender, the pumpkin-cinnamon swirl melts into every layer, and the cream cheese icing brings it all together.

If you love Cinnabon, this copycat version will hit the spot. Grab a bowl, a little patience for the rise, and you’ll have bakery-style rolls at home.

What Makes This Special

These rolls balance sweetness, spice, and richness without being heavy. The dough includes pumpkin puree, which keeps it moist and soft.

A touch of brown sugar and cinnamon in the filling gives that classic Cinnabon flavor, while pumpkin pie spice makes it seasonal. The cream cheese icing is thick, tangy, and melts into the warm spirals just enough. They’re great for brunch, holidays, or any weekend morning you want something special.

Ingredients

• For the dough:
  • 3/4 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1/3 cup granulated sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour (plus extra for dusting)
  • 1 teaspoon fine sea salt
  • 1 1/2 teaspoons pumpkin pie spice
• For the filling:
  • 1/2 cup unsalted butter, very soft
  • 3/4 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
• For the cream cheese icing:
  • 6 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 3/4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream or milk (to thin)
  • Pinch of salt

How to Make It

1. Proof the yeast: In a large mixing bowl, stir the warm milk and sugar, then sprinkle in the yeast. Let it sit 5–10 minutes until foamy. If it doesn’t foam, start over with fresh yeast.
2. Mix the wet ingredients: Whisk in the pumpkin puree, egg, egg yolk, melted butter, and vanilla until smooth.
3. Make the dough: Add flour, salt, and pumpkin pie spice. Mix with a spatula or dough hook until a shaggy dough forms. Knead by hand on a lightly floured surface (or with a mixer on medium-low) for 7–10 minutes, until smooth and slightly tacky but not sticky. Add flour a tablespoon at a time only if needed.
4. First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 60–90 minutes.
5. Make the filling: In a small bowl, mix soft butter, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and a pinch of salt to a paste.
6. Roll out the dough: Punch down the dough and turn it onto a floured surface.Roll into a 12×18-inch rectangle, with the long side facing you.
7. Spread and roll: Spread the filling evenly over the dough, leaving a 1/2-inch border on the far long edge. Roll tightly from the long edge nearest you into a log, sealing the seam.
8. Cut the rolls: Trim the ends if needed. Cut into 12 even pieces using a sharp knife or unflavored dental floss for clean spirals.
9. Second rise: Arrange rolls in a buttered 9×13-inch pan, spaced slightly apart.Cover and let rise until puffy, 30–45 minutes. Meanwhile, preheat the oven to 350°F.
10. Bake: Bake 22–27 minutes, until lightly golden on top and the center rolls read about 190°F. Don’t overbake or they’ll dry out.
11. Make the icing: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy, then add cream to reach a thick, spreadable consistency.
12. Frost and serve: Spread half the icing over warm rolls so it melts into the swirls. After 5 minutes, add the rest for that signature thick layer. Serve warm.

Keeping It Fresh

• Room temperature: Store unfrosted rolls in an airtight container up to 2 days.Frosted rolls last 1–2 days at room temp if your kitchen is cool.
• Refrigerator: Store frosted rolls, covered, up to 4 days. Rewarm in the microwave for 15–20 seconds.
• Freezer: Freeze baked, unfrosted rolls tightly wrapped for up to 2 months. Thaw overnight in the fridge and warm at 300°F for 10–12 minutes, then frost.
• Make-ahead option: After shaping, cover the pan and refrigerate overnight.Let sit at room temp 45–60 minutes before baking.

Health Benefits

• Pumpkin perks: Pumpkin is rich in beta-carotene, which supports eye and immune health.
• Spice support: Cinnamon and spices add flavor without extra calories and may help with blood sugar balance.
• Portion flexibility: These rolls are rich, so one roll can be satisfying. Pairing with protein (like eggs or yogurt) helps balance the meal.
• Homemade advantage: You control the ingredients—less preservative-laden than store-bought treats.

What Not to Do

• Don’t use hot milk: Anything above 115°F can kill the yeast and prevent rising.
• Don’t add too much flour: A slightly tacky dough bakes softer. Over-flouring makes dense rolls.
• Don’t under-proof or over-proof: Under-proofed rolls won’t be fluffy; over-proofed can collapse.Look for puffy dough that slowly springs back when poked.
• Don’t overbake: Pull them when lightly golden. Dry rolls lose that Cinnabon-style gooey center.
• Don’t skip the salt: A pinch in both dough and filling sharpens flavor and balances sweetness.

Recipe Variations

• Maple glaze: Swap the vanilla in the icing for 1 tablespoon pure maple syrup and reduce powdered sugar slightly.
• Pecan crunch: Sprinkle 1/2 cup chopped toasted pecans over the filling before rolling.
• Extra pumpkin: Add 2 more tablespoons pumpkin puree and 1–2 tablespoons flour to compensate, for deeper pumpkin flavor.
• Brown butter icing: Brown the butter for the icing, cool slightly, then beat with cream cheese for a nutty twist.
• Mini rolls: Roll the dough to 10×20 inches and slice thinner for 24 smaller rolls. Bake 14–18 minutes.
• Gluten-free attempt: Use a 1:1 gluten-free baking flour with xanthan gum and add 1 extra tablespoon milk. Texture will differ but still tasty.

FAQ

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount and mix it directly with the dry ingredients. Warm the milk and proceed; no need to proof first, though you still want the milk around 110°F.

Is canned pumpkin the same as pumpkin pie filling?

No.

Use 100% pumpkin puree. Pumpkin pie filling has sugar and spices added, which will throw off the recipe.

How do I keep the rolls from unraveling?

Roll the log tightly and place the seam side down. When cutting, use unflavored dental floss to avoid squashing the layers.

Why are my rolls dense?

Common causes are old yeast, milk that was too hot or too cold, too much flour, or not enough rising time.

Make sure the dough doubles on the first rise and gets puffy before baking.

Can I make these dairy-free?

Use plant-based milk, vegan butter, and dairy-free cream cheese. The texture will still be soft, and the flavor stays close to the original.

Do I have to use pumpkin pie spice?

No. Mix your own with 1 1/2 teaspoons cinnamon plus small pinches of ginger, nutmeg, and cloves.

Adjust to taste.

What pan should I use?

A 9×13-inch metal pan bakes more evenly and browns the bottoms nicely. Glass works too; you may need to add a minute or two.

In Conclusion

These Copycat Cinnabon Pumpkin Cinnamon Rolls bring bakery-level comfort to your kitchen with simple ingredients and a few easy steps. The dough is soft, the filling is warmly spiced, and the cream cheese icing seals the deal.

Make them for a cozy weekend, a holiday brunch, or whenever you want something sweet and impressive. With this method, you’ll get consistent, fluffy rolls every time.