Pumpkin Cinnamon Rolls with Cream Cheese Glaze

We’re entirely obsessed with our milk bread cinnamon rolls and the only thing better than the classic version is our pumpkin cinnamon rolls. This bakery-style recipe uses the tangzhong method for ultra-soft, pillowy rolls, a pumpkin-spice cinnamon sugar filling, and a cream cheese glaze. Perfect for a fall breakfast, weekend baking project, or Thanksgiving brunch.

Why You’ll Love This Recipe

• Super soft & fluffy: Tangzhong locks in moisture for the softest rolls.
• Cozy pumpkin spice: Cinnamon, cardamom (optional), and pumpkin puree in every bite.
• Bakery quality at home: Gooey centers with a real cream cheese glaze.

Tips for the Best Pumpkin Cinnamon Rolls

• Use bread flour for structure and that classic pull-apart chew.
• Cut with unflavored floss for picture-perfect spirals (this prevents the knife from squishing the roll!).

Storage & Reheating

• Room temp: Airtight up to 2 days.
• Fridge: Up to 5 days; reheat gently until just warm.
• Freeze: Freeze unfrosted rolls up to 2 months. Thaw overnight, warm, then glaze.

FAQ

Can I use instant yeast? Although we prefer active dry yeast, you can use instant. Just swap 1:1 for active dry. You can skip blooming and add it with the dry ingredients.

Can I double the recipe? Absolutely. Bake in 4 pans and rotate halfway for even browning.

What’s tangzhong? A quick flour-and-water paste that makes bread extra soft and helps it stay fresh longer.

🍂 Pumpkin Cinnamon Rolls Recipe

Yield: 12 rolls  |  Prep: 40 minutes + proofing  |  Bake: 25–30 minutes  |  Total: ~3 hours

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Pumpkin Milk Bread Cinnamon Rolls

Soft and fluffy pumpkin cinnamon rolls made with tangzhong, pumpkin-spice filling, and a tangy cream cheese glaze. The ultimate fall breakfast treat!

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Proofing 2 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 12

Ingredients

Tangzhong

• 200 g water
• 40 g bread flour

Dough

• 1 cup milk warm (about 105°F)
• 4 tbsp milk powder 24 g
• 2 packs active dry yeast 14 g
• 700 g bread flour ~5 cups
• 1/2 cup granulated sugar 100 g
• 2 tsp salt
• 1 large egg
• 1/2 cup pumpkin puree
• 1 stick unsalted butter softened (113 g)

Filling

• 1 stick unsalted butter softened (113 g)
• 2 tbsp ground cinnamon
• 1 tsp ground cardamom optional
• 1 cup granulated sugar 200 g
• 1/4 cup pumpkin puree
• 1 tsp vanilla extract or 1 tbsp vanilla bean paste

Cream Cheese Glaze

• 4 tbsp unsalted butter softened (57 g)
• 4 oz cream cheese softened (113 g)
• 2 tbsp heavy cream
• 1 tbsp vanilla bean paste or 1 tsp vanilla extract
• 1/4 tsp almond extract optional
• 1 cup confectioners’ sugar sifted (120 g)
• 1/4 tsp fine salt

Instructions

Tangzhong

• In a medium saucepan over medium heat, whisk together water and bread flour.
• Cook, stirring constantly, until a thick paste forms, about 5 minutes.
• Transfer to a bowl, cover, and refrigerate at least 4 hours (up to overnight). Bring to room temperature before using.

Bloom the Yeast

• In a small bowl, combine warm milk, 1 tablespoon of the sugar, and yeast.
  
• Let sit 5 minutes, until foamy and sweet-smelling.
  

Make the Dough

• In the bowl of a stand mixer fitted with a dough hook, add bread flour, milk powder, salt, and remaining sugar.
• Add the bloomed yeast mixture, egg, pumpkin puree, and tangzhong. Mix on low until shaggy, 2–3 minutes.
• Add softened butter; mix on low 1 minute to incorporate.
• Increase to medium-high and knead 8 minutes, until smooth and elastic. If the dough isn’t forming a soft ball, add 1–3 tablespoons extra bread flour as needed.
• Transfer to a greased bowl, cover, and proof in a warm spot until doubled, about 1 hour (timing varies by room temperature).
  

Shape

• Lightly flour your work surface. Roll the dough into a large rectangle about 1/4-inch thick.
• In a bowl, mix the filling: softened butter, pumpkin puree, cinnamon, cardamom (if using), sugar, and vanilla until spreadable.
  
• Spread filling evenly over the dough, leaving a 1/2-inch border on all sides.
  
• Starting from a long edge, roll the dough into a tight log.
  
• Trim the ends, then cut into 12 even rolls using unflavored floss or a sharp knife.

Second Proof

• Arrange rolls in 2 greased 9×13-inch pans.
• Cover and proof until puffy and nearly doubled, 35–40 minutes.

Bake

• Preheat oven to 350°F (175°C).
• Bake 25–30 minutes, until golden at the edges and set in the centers. If baking all 12 in one pan, you may need a few extra minutes.
• Cool 10 minutes before glazing.
  

Cream Cheese Glaze

• In a bowl, mix cream cheese, butter, and heavy cream until smooth.
• Add vanilla, almond extract (optional), confectioners’ sugar, and salt; stir until creamy.
• Spread about 1 tablespoon glaze over each warm roll. Serve and enjoy!

More Fall Pumpkin Recipes

• Pumpkin Chocolate Chip Bread
• Pumpkin Cream Cheese Muffins
• Pumpkin Cheesecake with Graham Cracker Crust